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[melis]

I just love mushrooms .the big open ones... not the little white rubber ball ones with no taste... fried or (take the large stalk out of the middle and dice finely with grated cheese) stuffed with cheese(extra mature) and baked in the oven.. a quick and easy supper..  they are so yummy and full of flavour.. mushrooms and onions gently fried together the basis of many recipes.. just the smell makes my mouth water..

My OH is fairly easy going with food ..he comes in from his late shifts ravenous so as long as there is a full plate waiting in the microwave for him to heat through he is a happy bunny 

[Meggie]

There are some great recipes on here girls - thanks.

Here's our traditional, local soup recipe - very filling and tasty.


GARBURE RECIPE
4 Large Carrots cut into slices and halved again
4 Large Potatoes cut into 8 pieces (bite sized)
2 Cloves garlic - chopped or put through press
1/4 Medium Cabbage, chopped roughly
White Haricot Beans - small tin ......... try using a tin of Red Kidney Beans for variety
Piece of cooked ham, cut into pieces ....... we use pieces of duck for a nice change
2 Chicken Stock Cubes
Salt and Pepper to Taste

1) Put Carrots, Potatoes and Garlic into Pan and cover with water.  Bring to boil and simmer 10 mins
2) Dissolve Stock Cubes in a little cold water and add to pan
3) Add Ham (or Duck) and if necessary, top up with more water to cover vegetables - simmer 10 minutes
4) Add Beans and Cabbage and simmer until all veggies are cooked.
5) Add Salt and Pepper to taste.
6) Turn off soup and leave to stand - the starch from the potatoes should thicken the soup.
6) When you re-heat the soup, add more water to suit.  Some like it very thick like broth, others runny so they can dip bread in it !

Usually I make enough for 2 days and the quantity in this recipe should be adequate for 4/6 people

Bon Appetite.

[Dyan]

One year only,here it is

Dyans White Chocolate Trifle( it's Phil Vickerys really)

You will need: 2 pkts instant custard( 1.5 pints of boiling water)
150-200g bar White chocolate
Chocolate Swiss roll
Tin mandarins
Dream Topping or cream
1.Slice Swiss roll and put in a bottom of a bowl,add the drained mandarins.
2.Make up the custard(2packs) with 1.5 pints boiling water.
3. Break up the White chocolate and melt into custard.Mix well.
4.Put in fridge to cool.
5.When cool put custard/choc mixture over Swiss roll and mandarins.
6.Put the dream topping or cream on top and grate some chocolate on top.

There you have it!
Quick,simple and delicious!

Love Dyan X


3.
                     

[one year in]

Ooh thanks Dyan.    

I'm off to the British food shop to get some swiss roll and custard powder! 

I think I'll make this for Christmas pudding this year as OH and I will be on our own.  He doesn't eat chocolate (or caffine) but white chocolate isn't real chocolate is it?

[one year in]

I've just gone through all the recipes on this thread - thanks!

My contribution:

Baby Shoes (adapted from a Greek recipe)
for 2 people

2 Aubergines (halved lengthways)
1 chopped onion
1 crushed or chopped clove garlic (or more!)
2 chopped fresh tomatoes
1 thinly sliced tomato
olive oil (as much as you like)
feta cheese

Cut the two aubergines lengthwise and scrape out the seeds so you have four "shoes".  Sprinkle with salt and leave to one side.

Gently fry the onion and the garlic in some olive oil and add the tomatoes.  Cook for a few minutes into a sauce.

Rinse the salt off the aubergines (the purple/blue colour juice is the bitterness coming out) and pat dry.

Divide the sauce between the four shoes and sprinkle with crumbled feta cheese.

Put the shoes into a baking dish with about 1cm of water in.  (You can cut a potato or two into thick slices and wedge them between the shoes if you like).

Cover with foil and bake for about 30-40 minutes at 180-200 degrees C.

Remove the foil and cut a tomato into thin slices.  Place the slices on top of each shoe and put back into the oven for about 20 minutes until the tomato has dried up and slightly browned.

Do it a couple of times and you'll work out the right oven temps and times for your particular oven (and taste).

Oopah!

[Dyan]

I'm sure that would be fine made with your fresh custard Mrs P.
Yum!

[Bette]

I have made "fresh" custard in the past but must admit that I prefer good old Birds!
Bette x

[Dyan]

yes,good old BIRDS Bette.
It has a taste of it's own.A proper custard taste 

Dyan X

[Bette]

I didn't mean I fanny about making fresh custard from scratch, deary me no
 
And there was me picturing you whisking your egg yolks and pouring on your cream which you'd heated gently and infused with a vanilla pod...... 
Bette x

[coffee mate]

  me too.

Mrs P what have you done? and when did you do it?

[Bette]

I think that she's probably talking about the piccie, Mrs P.
Bette x

[Joyce]

Well hello Mrs P!!!  Loving the new look! 

[coffee mate]

Oh, OK Mrs P. 

Yes very glamorous, and I see miss Piggy also has very good taste -  she is wearing purple too - or is it pink?.

[Dyan]

Mrs P,
I was imagining the same as Bette as regards to your 'fresh Custard'
I was gonna ask you for the recipe 

Birds will do just fine, then there's no need to fanny about

Dyan X 

[charliegirl]

Ooooooh Mrs P!!!! got to try the muffins, am making xmas cake later.
charliexxx