Steve Hyde Posted March 12, 2021 Share Posted March 12, 2021 5 hours ago, CAROL SAUNDERS said: That looks lush Steve 😄 I've also been experimenting - yesterday was chocolate stripey cheesecake - bakeoff book - all gone now I may have one image though will need to make it again so I'm told😉 Below is a just some crudités I made when I worked out how to use the gadget in the food processor😁 Today I'm making salmon fishcakes for a neighbour and will attempt to photograph them also😉 Carol It would be good to see them. Is that Bake Off book any good? One other question Carol. How do you place those non Alamy pics into forum messages. I’ve tried using Dropbox, as someone on here suggested, but I couldn’t make it work for me 🙁 Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 12, 2021 Share Posted March 12, 2021 (edited) Hi Steve, I can only do the pics I have on Alamy as I don't have them anywhere else apart from on my Mac. So I go into image manager, right click and then copy image address and paste on here. I haven't tried dropbox. I use iMac and Safari. I didn't get around to shooting the fishcakes🙃. However, I did make the fruit scones using your recipe - oooh la la very yummy though it was a last minute thing and I didn't have any jam or clotted cream so will have to make them again ! Next time I will add a few more sultanas and make them a little bigger - it's all a learning curve but my neighbours are very happy to be guinea pigs😄 The bake off book is..... The Great British Bake Off How to turn everyday bakes into Showstoppers - think it was about 2012 version. Edited March 12, 2021 by CAROL SAUNDERS oops Link to comment Share on other sites More sharing options...
losdemas Posted March 12, 2021 Share Posted March 12, 2021 Now that's a post and a half. 👆 Bit of a soggy bottom, methinks. Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 12, 2021 Share Posted March 12, 2021 27 minutes ago, losdemas said: Now that's a post and a half. 👆 Bit of a soggy bottom, methinks. OMG - not sure what happened there apologies everyone and thanks for bringing to my attention, thought I had just done a link - ooops.... Carol Link to comment Share on other sites More sharing options...
Marianne Posted March 13, 2021 Share Posted March 13, 2021 (edited) On 08/03/2021 at 03:57, Steve Hyde said: Here you go Betty. It’s the best recipe we’ve tried https://www.saga.co.uk/magazine/food/recipes/baking/scones/mary-berry-fruit-scones Those scones look awesome but what's a sultana? (Edit: I later saw that it's like a golden raisin - probably the closest thing we could find over here) I think clotted cream is similar to Crème Fraîche which I've made - it seemed so weird to leave cream on my windowsill for hours and hours, but it was amazing. Tastier than whipped cream. I haven't made it in years but now it seems necessary. Along with the scones. My husband, who's a good cook but never baked until the pandemic, decided to make a gluten free chocolate cake early one morning recently before I woke up. He was supposed to use a bundt pan but had no idea what it was, nor that of course we had one. Instead, he used one of my loaf pans which I normally use for quick breads, so he called it chocolate bread and decided we could have it for breakfast. OMG it was good! And he had half the batter left for a second. Maybe I should try Irish soda bread this week in honor of St. Patrick? Edited March 13, 2021 by Marianne Link to comment Share on other sites More sharing options...
Thyrsis Posted March 13, 2021 Share Posted March 13, 2021 (edited) 1 hour ago, Marianne said: I think clotted cream is similar to Crème Fraîche which I've made - it seemed so weird to leave cream on my windowsill for hours and hours, but it was amazing. Tastier than whipped cream. Not really, they are quite different! Crème Fraîche is a ‘soured’ cream made using a bacterial culture and it has a much lower fat content than clotted cream. And clotted cream is much thicker, like soft butter! Might have to make scones today..... Edited March 13, 2021 by Thyrsis Link to comment Share on other sites More sharing options...
Allan Bell Posted March 13, 2021 Share Posted March 13, 2021 STOP IT! STOPIT! STOP IT! You are making me drooooool. Have to go and get my dinner/lunch now. Having sweet and sour chicken. Allan Link to comment Share on other sites More sharing options...
Thyrsis Posted March 13, 2021 Share Posted March 13, 2021 (edited) We have a new Saturday Farmer’s Market close by, so for lunch we had crusty bread and a very nice piece of Comté cheese with the membrillo I made from quinces scrumped on a visit to a National Trust house last year! Edited March 13, 2021 by Thyrsis Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 13, 2021 Share Posted March 13, 2021 1 hour ago, Thyrsis said: We have a new Saturday Farmer’s Market close by, so for lunch we had crusty bread and a very nice piece of Comté cheese with the membrillo I made from quinces scrumped on a visit to a National Trust house last year! I bet that tasted good though I've never tried membrillo...even better when you've picked the ingredients yourself😄 I've just printed off a receipe for New York Cheesecake so will have a go at that next week😁 Carol Link to comment Share on other sites More sharing options...
Marianne Posted March 13, 2021 Share Posted March 13, 2021 8 hours ago, Thyrsis said: Not really, they are quite different! Crème Fraîche is a ‘soured’ cream made using a bacterial culture and it has a much lower fat content than clotted cream. And clotted cream is much thicker, like soft butter! Might have to make scones today..... I'll have to try it next time I'm across the pond. Link to comment Share on other sites More sharing options...
Betty LaRue Posted March 13, 2021 Share Posted March 13, 2021 On 12/03/2021 at 10:54, spacecadet said: Yours didn't. You still use what we would see as anachronisms- because they stopped evolving when the settlers left the UK. Here they didn't stop. That applies to spelling too- spelling was more flexible in Georgian times- here, color, humor were used interchangeably with colour, humour, for example. You still use them, but we formalised the spelling when literacy became more widespread. Interesting. Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 17, 2021 Share Posted March 17, 2021 Thanks to Steve again for the recipe - my second attempt at these was so much better😁 Carol 2 3 Link to comment Share on other sites More sharing options...
Ed Rooney Posted March 17, 2021 Share Posted March 17, 2021 Well, David, it's good to see someone eating something beside creamy sweets. I have to warn all you hardcore bakers to cut back on your sugar consumption. I feel it would be best if you pack up all those baked dessert and send them to me. I'll take the responsibility of disposing of them. 1 Link to comment Share on other sites More sharing options...
Steve Hyde Posted March 18, 2021 Share Posted March 18, 2021 (edited) On 17/03/2021 at 18:48, CAROL SAUNDERS said: Thanks to Steve again for the recipe - my second attempt at these was so much better😁 Carol That looks fantastic Carol. Seeing that made me want to bake them again. We had a lockdown, take away, treat the other weekend. A good old Doner Kebab on Nan Bread 🙂 Edited March 18, 2021 by Steve Hyde 1 Link to comment Share on other sites More sharing options...
Betty LaRue Posted March 19, 2021 Share Posted March 19, 2021 Strawberry Koolade Pie with graham cracker crust. Link to comment Share on other sites More sharing options...
Betty LaRue Posted March 19, 2021 Share Posted March 19, 2021 On 17/03/2021 at 13:48, CAROL SAUNDERS said: Thanks to Steve again for the recipe - my second attempt at these was so much better😁 Carol That looks delicious! Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 19, 2021 Share Posted March 19, 2021 The takeaway food looks yummy and agree you don't have to spend vast amounts or do fancy cooking to get a good image. Betty's Koolaid Pie looks extremely lush as well and having a sweet tooth, could be right up my street😁 The other day I made a New York Cheesecake. It worked really well so I'm told😁 I did try just one small slice just to test it, the rest of it was distributed to neighbours. I wasn't happy with the few images I took but no doubt will make it again at some stage😃 So that is now two cheesecakes that need another go, the chocolate stripey one and the New York one. My attempts at bakes are giving me something to do and I'm finding it quite challenging and it takes up some time - most of which is spent cleaning the kitchen. Also I've made roasted red pepper humous, again it was very nice and I will make again at some point and also lemon pepper humous. Back to the scones - I think next time I will add glace cherries to them also 😄 Carol 2 Link to comment Share on other sites More sharing options...
Betty LaRue Posted March 21, 2021 Share Posted March 21, 2021 On 19/03/2021 at 18:03, CAROL SAUNDERS said: The takeaway food looks yummy and agree you don't have to spend vast amounts or do fancy cooking to get a good image. Betty's Koolaid Pie looks extremely lush as well and having a sweet tooth, could be right up my street😁 The other day I made a New York Cheesecake. It worked really well so I'm told😁 I did try just one small slice just to test it, the rest of it was distributed to neighbours. I wasn't happy with the few images I took but no doubt will make it again at some stage😃 So that is now two cheesecakes that need another go, the chocolate stripey one and the New York one. My attempts at bakes are giving me something to do and I'm finding it quite challenging and it takes up some time - most of which is spent cleaning the kitchen. Also I've made roasted red pepper humous, again it was very nice and I will make again at some point and also lemon pepper humous. Back to the scones - I think next time I will add glace cherries to them also 😄 Carol Need to get you over here to teach you how to make apple or apricot fried pies. Mine are not baked, but truly fried. Your eyes just might roll up in your head. 😁 my time in the kitchen is abbreviated these days, but I did make a cream pie, today. Link to comment Share on other sites More sharing options...
Betty LaRue Posted March 21, 2021 Share Posted March 21, 2021 Something a child could make, but a nice dinner replacement and something to dive into for watching March Madness. (College basketball tournaments) Link to comment Share on other sites More sharing options...
Steve Hyde Posted April 1, 2021 Share Posted April 1, 2021 The Pink Lady Food Photographer of the Year shortlist has just been published. There’s some great photography here.... https://www.pinkladyfoodphotographeroftheyear.com/pink-lady-food-photographer-of-the-year-shortlist-2021/ 3 Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted April 1, 2021 Share Posted April 1, 2021 Wow thanks for that Steve, just had a quick look and will have another proper look later, so many categories even Wine photography - definately will be looking closely at those🍷 Carol 1 Link to comment Share on other sites More sharing options...
spacecadet Posted April 11, 2021 Author Share Posted April 11, 2021 (edited) I started the thread with pizza, then stopped contributing! This isn't even my cooking, a man's got to know his limitations. These are OH's Stilton, mustard and spring onion scones. Images hosts are all over the place this weekend- one of these should work! Edited April 11, 2021 by spacecadet 2 Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted April 11, 2021 Share Posted April 11, 2021 They both work and I bet they were delicious 😉 Carol Link to comment Share on other sites More sharing options...
Steve Hyde Posted April 11, 2021 Share Posted April 11, 2021 I’m still baking. I’ve moved on to a gluten free recipe book, not the we’re gluten free, I just liked the look of these salted caramel brownies. They were ‘gert lush’ to use some local Bristolian slang 😋 1 1 Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted April 11, 2021 Share Posted April 11, 2021 They look good also 😊 I'm still using your scone recipe on a regular basis, tweaking it a little adding more sultanas and glace cherries. I had intended to use just cherries the other day but alas, by the time I'd nibbled a few out of the tub, there weren't enough left to do just with cherries😄 Also done a few more cheesecakes but haven't photographed them as yet😁. Here's a triple chocolate log from the bakeoff book, doesn't look too pretty but was lush 😄 Carol Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now