'supporting each other through really tough times'

Uniscots97

Smileyt, sorry to be thick what's an angel garland?

smileyt_2

unixgirluk wrote: »

Smileyt, sorry to be thick what's an angel garland?

I've just cut some angel shapes out of cardboard, and will put glitter and sequins on them and string them together. I think a better name would be angel bunting really. When I've finished I'll take a photo to show you. It won't be anything spectacular but it will look sparkly (somehow whenever I make things with sequins stuck on it always looks a bit childish, but I don't care!). I've cut out five angels and I might add something else. Maybe a few jingle bells as I got some free with a magazine the other day.

grandma247

Baking fat is hard margarine and is better for biscuits than low fat spreads which contain oil and water. I found out after I made my usual biscuits that are very like twinks and they spread all over the tin:(

sevenup01

hello everyone. Its taken me nearly an hour to catch up today with this thread it moves so fast. I love the idea of tartan hair. Mine just makes me look like a badger at the moment. I have a box kit ready to dye my hair and i cant be bothered even thought my roots are at least 3"! My cousin who is a hairdresser says i am more than 50% white now and i am only 38. I blame my dad - he is pure white now and is only 57. My mum died when she was very young (only 26) so we have no idea what her hair would have been like.
As for neighbours we rarely see any of ours but they are nice enough when we do. Most of them are older couples/retired but there are a few families like mine.

Mrs_Chip

Morning Peeps!

Butter or Marg?

When I had the money I would always use butter, simply because I know what a horrible process it is to make marg, including bleaching and other nasties.

But now I can't afford to use butter all the time. If I am making pastry I am using the baking block from Aldi with lard (I have been making the pastry recipe I posted a while back - the pasty one - for other things and it is magic, esp for mince pies!).

And I have the Mary Berry quick baking book and she uses soft marg in nearly all her recipes, but she does stipulate at least 57% fat content.

kidcat

Mrs Chip - could you link to that recipe please I seem to have missplaced it.

My daylight bulb has arrived and it is really good, such a difference in the quality of light, I can see me switching a few others over too!

oldtractor

kidcat wrote: »

Mrs Chip - could you link to that recipe please I seem to have missplaced it.

My daylight bulb has arrived and it is really good, such a difference in the quality of light, I can see me switching a few others over too!

Yes they are fantastic. Also dont forget your Vit D

mardatha

Mrs C or anybody who knows...is it a whole lot of hassle to make your own mince pies compared to buying them? I have made them in the dim and distant past but honesty can't remember what they were like (probly a mental bloc due to trauma)
I hate buying ready made stuff, really want to bake a whole lot for the family "comfort box" hampers...but its seriously not worth it if it reduces me to a ratty mess and I get too tired and the ME comes back andandand ! LOL!

Mrs_Chip

Oh gosh, no idea where it is here, easier to type it again!

1lb/450g strong bread flour
4oz/100g block margarine (chilled)
4/oz/100g Lard (chilled)
Good pinch salt
1/2pt /175ml water

Mix flour and salt in a bowl. Grate in the chilled marg and lard. Mix together with the flour using a flat bladed knife. Pour over the water and continue mixing with the knife util the mix starts to come together, then use your hands to finish with a very slight kneed (just enough to get all the flour mixed. You may ned more water, I generally do). Don't make the paste too stiff. Chill for 30 mins before using.

I bake this in a hot oven 220oC , especially if the filling for pies is already cooked. If not start hot for 30 mins, the cook at 160oC to finish.

The trimmings make lovely cheesy biscuits - rollout, spread with english mustard and sprinkle with cheese. Cook for about 10-15 mins.

When I made this pastry this week I made a 4 portion Steak & Kidney pie, 4 portion apple pie. 6 mince pies and a tray of cheesy biscuits with from the 1lb flour, so it works out really cheap.

Mrs_Chip

mardatha wrote: »

Mrs C or anybody who knows...is it a whole lot of hassle to make your own mince pies compared to buying them? I have made them in the dim and distant past but honesty can't remember what they were like (probly a mental bloc due to trauma)
I hate buying ready made stuff, really want to bake a whole lot for the family "comfort box" hampers...but its seriously not worth it if it reduces me to a ratty mess and I get too tired and the ME comes back andandand ! LOL!

Using the pastry above they were easy - roll out, cut the rounds for your tin (I use the little shallow patty tins) and lay in. Spoon in mincemeat then cut smaller round that fit over the top. Run round the edge of the bottom pasty with a wet brush and lay on the lids. Press the edges flat together, this pastry sticks really well usually
Brush with eggwash and bake at 220 for about 15 -20 mins till golden.

If you can't be faffed with lids, just cut out little stars and sit them on the top

This pastry is slightly flaky (it's really a rough puff) and robust, so travels well. They are lovely warmed up and sprinkled with icing sugar!