cheating when cooking lets share ideas

Magentasue

And Caz2, I seem to remember trying this years ago - you have to let the jelly cool down but keep stirring it so it doesn't start to set.

Curry_Queen

Ticklemouse wrote:

Caz2 - I'm sure when my mum used to make it, she used to whisk it till it was all light and fluffy before putting it in the fridge to set.

I remember it being whisked too!

Ticklemouse

Curry_Queen

Are you sure you're not my sister? It's kinda spooky how we seem to remember the same things, like the same things and we seem to be eating very similar crock pot meals on the same nights too.:D

TM

calleyw

Cor, I have not had a mousse like that for years.

I have jelly in the cupboard. just need to get the milk now an excuse to go up to the shop.


Yummmmmmm


Yours

Calley

Curry_Queen

Ticklemouse wrote:

Curry_Queen

Are you sure you're not my sister? It's kinda spooky how we seem to remember the same things, like the same things and we seem to be eating very similar crock pot meals on the same nights too.:D

TM

It is rather spooky isn't it ... maybe we were separated at birth LOL!

beachbeth

I bought the "Short Cut Rhodes" cookbook by Gary Rhodes and there are some excellent quick recipes and ideas in there.

Quick and easy recipe for red or white wine sauce is:

300 ml (10fl oz) red or white wine
½ onion, sliced
1 bay leaf
few black peppercorns lightly crushed
300 ml (10fl oz) madeira or white wine gravy (both by Crosse & Blackwell)
salt and freshly ground pepper

Put all the ingredients except the gravy and salt and pepper in a saucepan and boil until reduced by three quarters. Stir in the instant gravy and simmer for a few minutes before straining out the bay leaf and peppercorns and onions unless desired. Season with salt and pepper.

I also heard of someone adding a little squeeze of lemon juice to bought mayonnaise to make it taste homemade!

beachbeth

Caz2 wrote:

I make vegetarian lasange and although they know there is no meat in it they love it and cant understand why it tastes so good. I use lentils and cut veg up really small, I reckon it confuses their brains.

Can you give me the recipe. Im not sure what to do with lentils. Do they have to be soaked?

beachbeth

Quick chocolate brownies:

Grease a 15cm (6 in) shallow, square tin with butter. Cut 3 65g mars bars into thin slices and place into a large pan with 3oz butter. Leave mixture on low heat until melted and then beat until smooth.

Add 75g (3 oz) rice crispies or cornflakes and spread the mixture into the tin. Chill in the fridge for 1 hour until set.

To finish melt 100g (4 oz) plain chocolate with 1 oz butter and stir. Spread on top of the brownies and return to the fridge until set. (Yum!)

Caz2_2

Hi beachbeth
I use red lentils because they dont need soaking. I rinse them in the pan and probably use about 1 and half mug full. I then add about 2/3 tins of chopped tomatoes and either 1 carton passato ( sieved tomatoes ) tomato juice or water, worchester sauce, soya sauce, dijon mustard (any will do 1tbls), herbs usually dried, vegetable stock cube, bay leaf S&P, garlic, tomato puree,
and what ever veg i have usually onions, celery, celery leaves, peppers and mushrooms, carrots etc you can't go wrong really just stir it regularly if done on cooker top and takes about 1 and half hours on a very low heat. lentils absorb all the flavours and its really cheap and savoury. You can do it in slow cooker if you have one. Once this is done i make a cheese sauce or basic white one and layer the lasange by putting in lentil stuff first then dried pasta sheets then sauce the grated cheese, keep going until its done finishing with sauce and cheese. It is gorgeous. Sometimes i just layer the lentil stew with cheese and serve with rice. They love this as well and they are all big meat eaters. Hope you like it.

jaybee

On the Mars Bar theme:

4oz butter
4oz Rice Crispies
4 Mars Bars

Melt, Stir, Cool Eat

How easy is that?