Lemon Cheese Recipe Please

Curry_Queen

I might ask the local greengrocer if she can look out for a big swede for me, as I don't stand a cat in hell's chance of getting Tesco to deliver me one the right size :rolleyes:

I'm definitely going to do one this year now as I think it's a tradition that we risk losing now that everyone uses pumpkins. I don't know why this year in particular, but recently I've been thinking back to a lot of the things we used to do as kids, such as making bonfire toffee and parkin, and do you remember those toffee cup lollys?

Is it a sign I'm getting old?


I'm turning into my mother!!!!!! :eek: _pale_

apprentice_tycoon

Absolutely, and parkin - how about parkin pigs? can you still get those?

Curry_Queen

I haven't seen those for years!!!!! I think I need to move back to Yorkshire :rotfl:

apprentice_tycoon

I think that we've bored everyone else to sleep with this.....:o

Curry_Queen

Either that or they're all away cooking dinner, which is what I'm supposed to be doing but DS has nodded off to sleep bless him. I'll let him have half an hour then wake him up or he won't sleep tonight, and dinner will only take 10 mins to do

se999

Hi,

We visited friends on holiday near Howarth, so did walked around and visited the rectory. We did quite a lot of walking too accross the moors. Had a super time.

I do love traditional english recipes, and fortunately OH and 2 sons appreciate traditional cooking. So it's nice at the moment having time to investigate and discover the old recipes to try.

The faggot recipe hunt is next, currently there is only one shop in Leicestershire we know that makes really nice faggots, and it's a long way to go. We currently stock up the freezer when we're in the area, but it would be nice to be independent. Real faggots are nothing like the frozen 'things'.

Thanks for your help

P.S. About swedes. We stopped eating them like most people after getting globs of overcooked swede in school dinners. But rediscovered them after a meal out. Mashed swede is now definately back on the menu, mashed with butter, but we only buy the smaller swedes for this, as it seems the larger ones they grow too hard and stringey, so it doesn't work for large ones.

AussieLass

It's called Lemon Cheese over here but recently I've seen it at fete's bottled as Lemon Butter. It all tastes yummy.

se999

Didn't know what Parkin was, so I had an explore

The family love ginger in anything and everything

Found this on the BBC,

http://www.bbc.co.uk/food/recipes/database/sparklinparkin_14517.shtml

But I expect Curry-Queen & Apprentice Tycoon have some tried and tested recipes, please let me know if you've got one.

Been told I've got to get a ginger beer plant going in the next house too!!

apprentice_tycoon

Well, I have to take issue here with James Martin, proper Yorkshire Parkin has fine oatmeal in it, his doesn't and he's a Yorkshireman too!
I can criticise this but Curry_Queen won't because she has a place in her heart for him and presumably won't hear a word against him.

I have a recipe here - this one doesn't insist on lard as some do. It is basically a gingerbread with nutty oatmeal bits and is best made a few days before you need it.

1/2 lb fine oatmeal
1 teasp baking powder
3 teasp ground ginger (less is OK if you want)
1/2 lb plain flour
1/2 lb soft brown sugar
1/2 lb dark treacle
4 oz butter or marge or butter and lard
1 large egg
250 mls or I cup of milk

Seive all the dry ingredients, add oatmeal
Put the treacle fat and sugar into a saucepan and melt
Beat egg and milk together.
Add the treacle mix to the dry mix, beat well then add the egg mix, mix well.
Bake in a lined 8" square tin
170 c 325 f gas 3 for half and hour then reduce to 150 c 300 f gas 2 for a further half hour, check with skewer, cool, put it in a cake tin then LEAVE IT ALONE!

se999

"LEAVE IT ALONE"

I think the problem is the smell of hot ginger!! I'd need to lock OH & DS1 & 2 out of the house