Funky Friday 26th Daily Chat

clairewop

i have a current account with natwest, started off with just a step account but after a wile the upped my account to a current

sammy115

I do!!! I remember dropping something in my water........

that is about it tbh!

Bookie, doesn't hurt to have more than one basket

sammy115

seriously...:rotfl: all the french supporters have berets on..:rotfl:

sammy115

bookseller1980 wrote: »

Plus I was thinking of claiming back bank charges from A&L under hardship thingey but then they might kick me out and I'd rather be prepared.
(very, very confused smilie.)

oh yes, good idea.....natwest is okay to.....their banking online is very good....I also bank with the natwest...

Lucifa73

Afternoon lovely lot. Just having a half hour breather before cracking on. So far today have done 2 loads of laundry, made meringues and biscuit dough, done some tidying and kept Nathan amused....

Menu for tomorrow:

Birthday cake (had to outsource:mad: because of oven:mad::mad:)
Golden meringues with spiced plums and vanilla cream
Biscuits (cut in different shapes and iced)

Potato salad with mustard dressing
Green salad
Pastrami and tomato crackers
Chicken sandwiches
Cheese sandwiches
Crunchy things and dips
Sausage rolls


Enough do you think? (There will be 15 adults and 2 babies...)

clairewop

lol how many bank accounts do you have?

found recipe for crispy beef

CRISPY SHREDDED BEEF

The Crispy Beef
500ml of peanut oil
250g of Topside Beef
2 tablespoons of cornstarch

The Random Veg:
1 cup pre shredded carrots

Sauce:
80ml of rice wine vinegar.
2 teaspoons of sugar
2 teaspoons of soy sauce (Kikoman C00039)
1 clove of finely chopped garlic
1 finely chopped birdseye chilli


In a bowl, mix together all of the ingredients for the sauce.

Remove all of the fat from the meat and cut it into thin strips.
Coat the beef with a generous dusting of cornstarch and press into the beef so it sticks with your hands or a teatowel.
Add the peanut oil to the wok and heat until hot. Make sure to add enough oil so that the beef will be virtually deep fried. (Alternatively use a deep fat fryer)
Carefully drop the beef in the wok and allow to fry for about 5 minutes or until it browns.
Drain beef on some kitchen paper/drain rack.

In another wok (or using the same wok without the oil) use a tablespoon of peanut oil and heat until hot.
Add the carrots and stir for about 2 minutes. Add the beef and then the rest of the sauce ingredients.
Stir together and serve immediately.

The beef coating now softens a little with the introduction of the sauce and you may have noticed that because you are using topside beef you don't actually need to shred the beef at all. Once cooked the nature of topside makes the beef stringy when cooked in the pressure of the cornstarch coating.

clairewop

Lucifa73 wrote: »

Afternoon lovely lot. Just having a half hour breather before cracking on. So far today have done 2 loads of laundry, made meringues and biscuit dough, done some tidying and kept Nathan amused....

Menu for tomorrow:

Birthday cake (had to outsource:mad: because of oven:mad::mad:)
Golden meringues with spiced plums and vanilla cream
Biscuits (cut in different shapes and iced)

Potato salad with mustard dressing
Green salad
Pastrami and tomato crackers
Chicken sandwiches
Cheese sandwiches
Crunchy things and dips
Sausage rolls


Enough do you think? (There will be 15 adults and 2 babies...)

wow sounds lovely!! i wish i could cook

Bunnyinthelights

Sounds luch Luc!
Can I come???

Lucifa73

Claire, meant to say you can use leeks to top a shepherds pie and bake off covered in cheese/cheese sauce....

clairewop

ok is corn startch the same as corn flour?