It was getting tough in 2006 and the workhouse still threatens us in 2011

kidcat

That sounds really nice ceridwen, its also something unusual - would make a great starter for a dinner party.
Will wander to our cougettes and see if theres any to try.

HariboJunkie

ceridwen wrote: »

Only thing is - having never ever done owt more than sauted summat before now in smallest amount possible of oil - I now have a small size saute pan with about half an inch of olive oil (:oerrrmmm...extra virgin/organic/yeh...yeh....I know...I know...ahem...:o) and wondering what to do with it. Errr....does it solidify and I can put it in the bin or can I use it again for summat hopefully....ahem...:o:o).

Olive oil won't solidify as it wasn't solid in it's preheated state. It will keep fine in a jar or you can keep it in the fridge where it will go cloudy as it cools but will be clear again at room temp. Not sure I would use oil that has been used to fry food as a body lotion.

ceridwen

kidcat wrote: »

That sounds really nice ceridwen, its also something unusual - would make a great starter for a dinner party.
Will wander to our cougettes and see if theres any to try.

Well - I came across various versions of batter for this. One was involving rice flour and sparkling bottled water. I didnt want to buy anything in specially for this - have never used rice flour and wouldnt know what to do with the rest of it for a start off....

So - I tried a batter that involved basically a pancake batter BUT it added in a few tablespoons of dry white wine in with it and the egg got separated out and the egg white was whisked up and carefully folded in later and it was warm water (ie rather than milk) that got used for the batter.

So - the basic idea seems to be that the batter must be as light as possible.

They were talking about it being possible to stuff the flowers with ricotta cheese or goats cheese and things like lemon rind, basil, etc.

I just tried it "straight" first off personally...but imagine it would be lovely with all that stuff inside the flowers...

Reet...must hie me hence and study the words of Hugh F-W (described somewheres before as Hugh Fearlessly Eat it All) - as he's one of the few "celebrity chefs" I have time for. Admits to also having bought a couple of Nigel Slater books many years back as well...so tend to regard those two as my touchstone sometimes if I'm "getting a bit fancy"...

suzitiger

Hi guys, I have too much to catch up on since I last posted I will have to work my way through gradually.. I just quickly popped on to ask if anyone knew how to make rosehip syrup? I heard that it is really good for the immune system, and I have spotted some beautiful rosehips out and about that i want to forage and make something nice out of

silvasava

Glad to see you back Mardatha - we've missed you!

elona

Spent the morning cleaning the kitchen worktops, sinks, hob, microwave and floors. Helped dd clear out her bedroom and move everything round.

Made huge broccolli quiche but not a success so a bit fed up.

Have two glass vases that have gone a bit cloudy so filled them with a vinegar solution and left them for a few hours and they are already looking a bit better. I am going to leave them overnight and then put them in the dishwasher tomorrow so fingers crossed.

Jolaaled

suzitiger wrote: »

Hi guys, I have too much to catch up on since I last posted I will have to work my way through gradually.. I just quickly popped on to ask if anyone knew how to make rosehip syrup? I heard that it is really good for the immune system, and I have spotted some beautiful rosehips out and about that i want to forage and make something nice out of

This is the recipe that I found last year:

Rosehip syrup. (Ministry of Food Recipe).
2 lb rosehips (best picked just after the first frost, Nov-Dec).
3 pts water
1.25 lbs sugar.
A big preserving pan.
Straining bag.

Mince hips in food processor.
Put these crushed berries into 3pts of already-boiling water
Once in water, bring back to boil and turn off heat and stand for 15 mins to release flavours.
Ladle this mixture into a straining ‘jelly’ bag..muslin..or use 2 pairs of very clean tights..placed one inside the other, Hook the bag over a stand with bowl underneath to catch the drips.
Strain through the bag 2 times.
Place the strained fluid back into clean saucepan and simmer to reduce the liquid quantity to 1.5 pts.
Add 1.25lbs sugar and stir to dissolve.
Lastly, boil the liquid for 5 mins.
Store the cool syrup in jars/icecube containers and freeze.

Reverbe

suzitiger wrote: »

Hi guys, I have too much to catch up on since I last posted I will have to work my way through gradually.. I just quickly popped on to ask if anyone knew how to make rosehip syrup? I heard that it is really good for the immune system, and I have spotted some beautiful rosehips out and about that i want to forage and make something nice out of

I'm not sure Suzi but I picked some the other yr and stuck them in a jar of cheap honey..

Christina_F

I have been given some beetroot from mil - now I still have some pickled beetroot form last year and wondered if anyone had some recipes for beetroot?

JIL

Christina_F wrote: »

I have been given some beetroot from mil - now I still have some pickled beetroot form last year and wondered if anyone had some recipes for beetroot?

Beetroot has its own special website, I found it a few months back when someone at work made a chocolate and beetroot cake and it was lovely.
http://www.beetrootrecipes.co.uk/