The ELITE thread.The home of hugs, fun, glitches and laughter

MKS

queen_of_cheap wrote: »

My green fingers are very itchy too, I'm desperate to get out there

I've got onion sets on the go and have just started off some potatoes chitting but it's not enough, I need to be planting now!

Just picked up 20kg of seed potatoes:eek::eek:

davemorton

MKS wrote: »

Just picked up 20kg of seed potatoes:eek::eek:

You opening a chip shop?

emmlouie

weather is very strange today, went suddenly dark with heavy hail stones falling, now bright again.

fairclaire

greenfinger22 wrote: »

I envy you as I don't have raised beds and my grass is squelching, I'm just watching them grow:eek:

yes, they do make a huge difference when it's been so wet. As for the rest of my garden.....:( it's depressing. I keep finding frogs living in my puddle and even my chickens look miserable :cool:

MKS

Can anyone remember which mince is comparing to M along side the burgers? I'm sure that nerfy had said about one in the 3 4 10. Tried looking but can't find it. TIA

tigerwhite_2

Planned on staying in and vegging today but DS desperately needs a haircut. He just told me he will get his hair cut if we can go for coffee. Just so happens that two of my T's have a costa next door

Best wrap up so I don't get blown away, really windy here:eek:

PetuliaGristle

emmlouie wrote: »

good morning everyone:) all caught up now

congratulations Aau1:beer:

just checked my results, passed one:j, failed one:(. mixed feelings at moment as annoyed about the failed paper that i have to resit but happy about the one i passed as it was one of the highest marks i have received on these exams

emmlouie wrote: »

thanks everyone:) i'm just waiting for the site to be less busy so i can book my resit, if i pass the resit that will be it for exams as this is the last one:D

Congratulations emmlouie, good luck for the resit

bubbs

1st pic

Jelly_Biactol

a few recipes, for the foodies...


Aromatic Crispy Duck
http://www.kylebooks.com/pid/page/sw...darin_recipe_1

Taken from Sweet Mandarin Cookbook by Helen & Lisa Tse
http://www.kylebooks.com/display.asp...13110511552415

"Aromatic crispy duck is the UK’s answer to Peking Duck; the latter originated during the Yuan Dynasty and appeared on imperial court menus for the Emperor of China. Imperial chefs were sworn to secrecy and the recipe wasn’t revealed until after the Republic of China was born in 1912, when the head chef started creating Peking Duck for the masses."

Use a gluten-free barbecue sauce, such as Sweet Mandarin Barbecue Dipping Sauce, rather than hoisin sauce.
Use gluten-free flour rather than plain flour for the pancakes; use lettuce rather than pancakes for a healthy alternative.

Dairy free
Egg free

Serves 2
Preparation time 1½ hours
Cooking time 45 minutes

Ingredients:
320g duck legs, skin on
cornflour, for dusting
vegetable oil, for deep-frying

For the marinade:
1 tablespoon Szechuan peppercorns
1 teaspoon five spice powder
2 star anise
1 teaspoon salt
1 tablespoon Shaoxing rice wine
1 teaspoon dark soy sauce
200ml water

For the pancakes:
220g plain flour, plus extra for dusting
1/2 teaspoon salt
150–170ml boiling water
sesame oil, for brushing

To serve:
1 cucumber, cut into 0.5 x 7cm batons
4 spring onions, white part only, cut into 7cm lengths then quartered
hoisin sauce

Method
1. Score the duck skin all over in a criss-cross pattern. Combine the ingredients for the marinade in a saucepan and bring to the boil. Add the duck and simmer for 20 minutes until cooked through. Remove the pan from the heat and set aside to marinate for 1 hour.
2. Whilst the duck is marinating, make the pancakes. Combine the flour, salt and boiling water in a bowl and mix together with a fork until the ingredients start to come together. Use your hands to bring the dough into a ball, and then turn out onto a floured work surface. Knead the dough for 5 minutes until smooth, adding a little more water or flour if necessary. Return the dough to the bowl, cover with a damp tea towel and set aside
to rest at room temperature for 30 minutes.
3. Remove the duck legs from the marinade and pat dry on kitchen paper. Transfer them to a plate and set aside to dry in the fridge, uncovered, for 10 minutes.
4. Now your dough is ready to use. Turn out onto a lightly floured surface and knead until smooth but not sticky. Roll out into a large rectangle, 2mm thick, and cut out small circles approx. 6cm in diameter – I use a large cup as a guide. Using a pastry brush, brush a light coating of sesame oil over both sides of the pastry circles.
5. To cook the pancakes, pan-fry for 1–2 minutes on each side. Once cooked, layer up the pancakes on a plate and cover with foil to keep warm.
6. Heat 750ml vegetable oil over a high heat to 180°C and test the temperature. Deep-fry the duck for 8–10 minutes until it turns dark brown. Remove the crispy duck with a slotted spoon and drain on kitchen paper, patting it dry. Transfer the duck to a plate and shred the flesh with two forks.
7. Serve with the pancakes, cucumber, spring onions and hoisin sauce.

Jelly_Biactol

Okra Stew with Lamb and Pomegranate Molasses
http://www.kylebooks.com/pid/page/olives_recipe_1

Taken from Olives, Lemons & Za'atar by Rawia Bishara
http://www.kylebooks.com/display.asp...13110512265521

"When I first found okra in the markets in the US, I was dumbstruck by its size. In fact, I brought it home and, like any good Middle Eastern cook, I tried to stuff it! Okra is traditionally cooked with tomato, but my mum always made hers with lemon juice and pomegranate molasses – her way of working around the exorbitant number of tomato-based dishes in Middle Eastern cuisine. Of course, I couldn’t leave well enough alone, so I added coriander and chilli to her recipe. I love the assertive seasonings in this stew; the sweet yet sour pomegranate molasses and the herby coriander pair well with the rich flavours of the lamb and okra. Serve this stew with Rice and Vermicelli Pilaf, or scoop it up with warm Arabic Bread."

COOKING TIP: I find fresh okra generally too big to use in this stew – it is filled with seeds and produce an unappealing texture when cooked – but if you find it in diminutive form, then by all means use it. Be sure to cut the stems away first.

SERVES 8

120ml plus 120ml extra virgin olive oil
6 (500g) bags frozen baby okra, rinsed and thoroughly drained, fried or roasted
3 tablespoons finely chopped garlic
2 tablespoons ground coriander
1 tablespoon ground allspice
1 teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg
Seasoned Lamb with Stock
sea salt, to taste
60ml pomegranate molasses
juice of 1 large lemon
Rice and Vermicelli Pilaf
hot chillies, for serving

1. Place 120ml oil in a frying pan over medium-high heat and, working in batches, fry the okra, turning so that it takes on colour all over, 6–8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Alternatively, pat dry the okra and arrange in a single layer on a baking tray or in a roasting pan. Brush liberally with the oil and roast in a 240°F/Gas Mark 8 oven until light golden.
2. Place 120ml oil in a large casserole dish over a medium heat and saut! the garlic until golden brown, about 3 minutes. Stir in the coriander until fragrant, about 30 seconds, then the allspice, black pepper, cumin, nutmeg and 2.5 litres lamb stock; bring to the boil. Add the fried okra and lamb, season with salt and continue to cook until the okra softens, about 10 minutes. Stir in the pomegranate molasses and simmer for a further 2 minutes. Remove from the heat and squeeze in the lemon juice. Serve with the rice and hot peppers.