Countdown to Freedom

Fortune_Smiles

Tilly_MFW_in_6_YRS wrote: »

Last night I put two bags of minced beef and onions (cooked) into the freezer and have one in the fridge to use on Tuesday for cottage pie. I portioned the remaining mince and now have two 'meals' of raw mince frozen.

Anyone heard from Froggy?

Fortune x

shala_moo

Fortune_Smiles wrote: »

Anyone heard from Froggy?

Fortune x

:rotfl::rotfl::rotfl:

Tilly_MFW_in_6_YRS

Fortune_Smiles wrote: »

Anyone heard from Froggy?

Fortune x

He's having a power nap - I promise

Tilly_MFW_in_6_YRS

abouttimetoo wrote: »

Hi Tilly and other lovely food people

Has anyone got a nice recipe houmous (sp?) I think I'm getting addicted to it so need to find a way of getting more and making it cheaper

Fortune, MWC, MCI, always think of you too when it comes to yummy food and ideas, any thoughts?

Regards
ATT

Hi ATT, I've tried making hummous twice and both times I couldn't get the consistency right - they came out too grainy even when I carried on blitzing in the food processor.

If anyone posts a foolproof recipe, we'll both be having a go :T

Tilly x

Tilly_MFW_in_6_YRS

Afternoon, it's pouring with rain :eek: but still mild :T

DD and I have made 10 Santa sleighs this afternoon and I need a further 7 to meet church and work requirements. They are soooo easy to make and both of us are pleased with the handy work.

Belly pork is in the oven for 3 hours at 150 degrees C. Still no idea how it will come out as I've never brined pork before but TK's pic shows beautiful crispy skin - fingers crossed.

Serving with roast pots and veg, along with gravy. Chocolate pudding cream with cream to follow.

Too wet for dog walking at the moment - I can see the the two of us walking them after dark (Mr and Mrs T)

Mr T has done the washing and ironing, vacuumed upstairs and downstairs, cleaned our en suite and Miss T's en suite. How will I manage when he goes back to work :eek:

I'm having a rest whilst the pork cooks but I do need to prepare some extra veg.

Have a good afternoon

Tilly x

abouttimetoo

Tilly_MFW_in_6_YRS wrote: »

Hi ATT, I've tried making hummous twice and both times I couldn't get the consistency right - they came out too grainy even when I carried on blitzing in the food processor.

If anyone posts a foolproof recipe, we'll both be having a go :T

Tilly x

Thanks Tilly, hopefully someone else will be along with the recipe and we can both try it.

Really interested in how your brining comes out, not tried it before but like the sound of it

Thinking of making apple windfall chutney later (first time for chutney) and sweet potato muffins later, not made those either but hear they are delish and healthy so will have a bash as cupboard bursting with sweet potatoes at the mo

Regards
ATT x

muddywhitechicken

Tilly_MFW_in_6_YRS wrote: »

If anyone posts a foolproof recipe, we'll both be having a go :T

Tilly x

Sorry, it won't be me... I always buy hummus ready made

Froggy-G

Tilly_MFW_in_6_YRS wrote: »

He's having a power nap - I promise

Hello,

I am still here.. Power nap was good.. I can reveal I was not turned into beef and onions.. :rotfl:

I am looking forward to the pork dinner tonight..

Froggy

edinburgher

Don't be too gung-ho with the garlic!

Not a recipe as such, but I love hummus and can now make it without measuring

• Can of chick peas (rinsed) - can used dried, but life is too short
• Tbsp of tahini - horrible stuff - works in hummus!
• Juice of a lemon
• Large garlic clove, crushed
• Plenty of cracked black pepper
• Salt to taste
• Olive oil (extra virgin ideally, we use Lidl's cheapest)

Chuck everything in a food processor, blitz until everything's been cut a bit, but is still chunky. Take off lid, use spatula to clean down sides. Start food processor again, drizzling in olive oil with a stingy but steady trickle. Stop adding oil once consistency looks ok, stop processor, clean down sides. Blitz for another few seconds, add a little water if it has gone too thick and add any fancy stuff at the last minute (coriander etc.) Final blitz if you've added fancy stuff. Otherwise, eat with a little olive oil and pepper sprinkled over the top.

Keeps fine for a week in the fridge, give a wee stir if it separates.

abouttimetoo

Froggy-G wrote: »

Hello,

I am still here.. Power nap was good.. I can reveal I was not turned into beef and onions.. :rotfl:

I am looking forward to the pork dinner tonight..

Froggy

Hmm, that's all well and good Froggy but how do we know your log on details were not taken during the pre-mincing process?
Regards
ATT