Recipes NOT to be repeated!!

Burlesque_Babe

Mike Robinson's Ham Pot au Feu.

I made it yesterday and the recipe seems wrong. It says 2 tbsp of vegetable bouillon it is INCREDIBLY salty. I took all the liquid out half way and put fresh water in (I did it in the SC) and it was still very salty when eating. The bacon and gammon I used must have also contributed, but never again.

I would do it with chicken legs and chicken stock though

ampersand

moanymoany wrote: »

I haven't thought about Aunt Daisy for years!
.......
Overall, the Edmonds book is a similar book to the BeRo book. An icon that was known and used by most cooks. Mine has been used to destruction, I would love another, but don't know anyone in NZ who can send me one.

Aunt Daisy - I keep smiling to myself as I think about her.

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'Good morning everybody' - I'm reading the Foreword by her daughter, Barbara Basham, from my 1968 copy as I write. Cover photo shows her broadcasting, wearing her hat, as so many then.
I have 5 Edmonds books here and a few others in France with Oz friend - they're sought after back in NZ if older, too. Had a lucky find or two in Charity/'Op' Shops last year.
Do you want to pm me?

ampersand

wherediditallgo wrote: »

I've been feeling so sick today (good old Norovirus), but this thread has cheered me up no end. Anyone remember Wendy Craig? She played the mother, Ria, who couldn't cook - Geoffrey Palmer played her husband, & almost every episode featured her putting some odd-looking creation on the dinner table that her family struggled to eat. They could make a whole new series based on this thread.

One tip I give anyone trying a new recipe is to halve or even quarter all the quantities in it. That way, if it goes wrong you haven't wasted a load of money & you still have enough ingredients left over to try again if you feel up to it.

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Hello wdiag -
Picked up a Norovirus sheet at Surgery today.
Are you feeling better?
Yes, re: Butterflies Cookbook - it's an idea.......Foreword by Mrs Cropley?
And did I hear something yesterday, R4, about Wendy Craig bearing John Mortimer a son?

wherediditallgo

ampersand wrote: »

#######
Hello wdiag -
Picked up a Norovirus sheet at Surgery today.
Are you feeling better?
Yes, re: Butterflies Cookbook - it's an idea.......Foreword by Mrs Cropley?

My boss has ordered me to stay off work for the week. I work in a hospital, & they don't want to risk it being spread. I must be about the 10th person I've heard of since just before Christmas to come down with it. Early bed for me tonight - I'm sweating buckets, yet I've been going from feeling very hot to very cold all day. No wonder I'm so tired. Thanks for the concern.

ampersand

My earliest disaster was making custard for Mummy.
I was four, she(I little knew at the time)had just lost another RhNeg baby, the little sibling I longed for 3 times and never had.
I can feel now my pride as I tiptoe in........with custard powder, sugar and cold water worked into a thick, tricky paste in my special pink Little Bo-Peep eggcup.
She ate it, praising my beaming self.
[Let us remember there's not too much in an eggcup.]

daydreambeliever_3

I made toad in the hole for the first time last night and it ended up very well done on the top but uncooked underneath. I managed to serve it up leaving the uncooked bottom in the dish and covered it with gravy so no one would notice. I will give it another go though.

ampersand

daydreambeliever wrote: »

I made toad in the hole for the first time last night and it ended up very well done on the top but uncooked underneath. I managed to serve it up leaving the uncooked bottom in the dish and covered it with gravy so no one would notice. I will give it another go though.

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What recipe, ddb?

daydreambeliever_3

HI ampersand,
It was 1 egg, 4 oz flour and half a pint of milk cooked at 220 for 40-45 minutes. I cooked it for longer than that because it was in a glass dish and I could see it wasn't done underneath but couldn't leave it any longer as the top was burning.

juliapenguin

I am generally a pretty good cook (boasting here...) but I am incapable of toad in the hole - I always have daydreambeliever's problem. Can anyone give me a foolproof recipe? I use a combination oven on convection most of the time as my big cooker oven doesn't work properly. I think it's a bit hotter than normal.

juliapenguin

Hi daydreambeliever our replies overlapped. I think 220 sounds a bit high?