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Rex_Mundi

comicmankev wrote:

The best thing I saw last year was a man picking an apple from a tree then eating it. 4 Young girls were screaming at him and saying how disgusting it was that he had eating a 'dirty apple'.

Seriously, what is the world coming too!

I've given up with listening to the comments from people when I've been out picking mushrooms. My local park comes up with lovely field mushrooms. It always amazes me that people don't even think of eating these. I've lost count of the amount of silly comments I've had when I'm picking these.

Apparently, the only safe mushrooms now, are the ones that come in a plastic tub from Tescos.

Very silly!

Of course, I would never recommend anyone picks mushrooms to eat unless they knew exactly what they are looking for.

V_Chic_Chick

Rex_Mundi wrote:

I've given up with listening to the comments from people when I've been out picking mushrooms. My local park comes up with lovely field mushrooms. It always amazes me that people don't even think of eating these. I've lost count of the amount of silly comments I've had when I'm picking these.

Apparently, the only safe mushrooms now, are the ones that come in a plastic tub from Tescos.

Very silly!

Of course, I would never recommend anyone picks mushrooms to eat unless they knew exactly what they are looking for.

There are some types that can kill you and there is no known antidote (such as the descriptively named deathcap). Others will give you a nasty stomach upset, and some are downright delicious. So, arm yourself with a fungus fanatic or a good book and go picking! BTW, there are some organised fungus forays at certain times of the year and I'm sure the people there would be more than happy to help you!

Savvy_Sue

Read all about it here ...

atro1

ben500 wrote:

That's cruel of you everyone knows about the spaghetti tree myth spun by blue peter/newsround for an April fools joke.

Anybody with an ounce of sense knows spaghetti comes from Italian sheep!

And I thought they dug it up in Welsh tin mines!!!!

WELSH-DRAGON_2

I have some lovely blackberry receipes after a dentist appointment and a mystery shop to complete I think I will share them on here. We picked lots more yesterday, avoiding the pollution of course and no not on a motorway

laters welshy :wave:

Lord_Gardener

So, how many Blackberry Fool receipes are there? We use 1/3 blackberries pureed and put through a sieve, blended into 2/3 cooled custard. Add sugar if required. Put into individual serving dishes/glasses and chill. Add whipped cream and a few blackberries to garnish just before serving - yummy!

123xyz

gentlepurr wrote:

went to cannock chase, armed with boxes to pick today, but not ready there yet!

xx

Quite right, blackberries are not ready yet. You would need a ton and a half of sugar and that's surely a waste.

Bustersmummy

If garden snails are good enough for Gordon Ramsey's kids then I might try them myself. I've got hundreds of the little (and not so little!!) blighters munching happily on my Hostas.

Menu for tomorrow Snails with pancetta mushrooms and onions as a starter. Haven't worked out a main course yet, but if I could just get hold of an italian sheep I could have a spagetti based main, and then Blackberry and Apple pie (lucky enough to have an apple tree in my garden) for desert. Yummy!

Dare say you'll see me on next week's Casualty!!

:rolleyes:

WELSH-DRAGON_2

Serves 6 - preparation 10 mins - cooking 20 mins

450g blackberries, 50g light muscovado sugar, 1 tablespoon self-raising flour
For the topping: 150g self-raising flour, 75g butter, cut into pieces, 50g ground almonds, 50g light muscovado sugar, finely grated rind of one orange, 150g carton natural yogurt.

Preheat the oven to Gas mark 7 (220c). If using a fan oven preheat to 200c. In one bowl, mix the blackberries, sugar and flour until the fruit is completely coated. Using the large spoon, transfer the fruit to an oven-proof dish. Make the topping: using the sieve, sift the flour into the other large bowl. Using your fingertips, rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the ground almonds, sugar and orange rind. Make a well in the centre and tip in the yoghurt. Stir until evenly combined, but do not overmix.

Using the tablespoon, spoon the mixture around the edge of the fruit. Bake in the oven for 20mins until the topping is risen and golden. Serve with ice-cream, cream or custard

Nutrition: 358 calories, 7g protein, carbohydrates 45g, fat 18g saturated fat 7g, fibre 4g added sugar 17g, salt 0.53g per serving of cobbler.

Hope that helps someone Welshy x

WELSH-DRAGON_2

Makes 18 - preparation 10 mins, cooking 20-25 mins

Ingredients: 150ml pot low fat natural yogurt (rinse the pot and use as measure) 1 pot of caster sugar, 1 pot of sunflower oil, 2 eggs, 2 pots of self-raising flour 250g of blackberries, finely grated rind and juice of one orange., 1 pot of icing sugar, orange food colouring (optional), 50g bar of chocolate and some hundreds and thousands to decorate.

Preheat oven to 190c (gas mark 5). If using a fan oven cook from cold at 180c. Lay out 18 paper bun cases on two bun cases on two baking trays. Tip the yogurt, sugar, oil and eggs into a bowl and whisk until combined. Tip in the flour, three-quarters of the blackberries (saving some for decorating) and hald the orange rind; fold the mixture with a large metal spoon. The mixture should look like a thick batter.

Fill each bun case 3/4 full with the mixture and bake for 20-25 mins until the cakes are risen and golden. Turn out and cool on a wire rack. Sift the icing sugar into a bowl, add the remaining orange rind and one tbsp of orange juice to make a smooth icing. Stir in a few drops of orange food colouring if you like. Using a teaspoon, spoon a little icing on top of each case.

To decorate: top with 3 blackberries and lightly dust with icing sugar. Melt some chocolate then drizzle over the cakes with a teaspoon. Sprinkle the cakes with hundreds and thousands.

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Hope that helps we have picked loads today - Welshy :T