CAROL SAUNDERS Posted March 1, 2021 Share Posted March 1, 2021 1 hour ago, Ed Rooney said: To repeat myself, for stock, food that is simpler is better. I even left out my scoop of vanilla ice cream for this shot. Yeah, I added it after I took the snap. I bet that was delicious with the ice cream😁 and I do like the dark colour bowl.. Carol Link to comment Share on other sites More sharing options...
Alan Beastall Posted March 1, 2021 Share Posted March 1, 2021 Cheese on toast with a few extra bits. 3 1 Link to comment Share on other sites More sharing options...
Ed Rooney Posted March 1, 2021 Share Posted March 1, 2021 I love that one, Alan! Link to comment Share on other sites More sharing options...
Allan Bell Posted March 1, 2021 Share Posted March 1, 2021 Ditto. The colours are good enough to eat. Allan Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 1, 2021 Share Posted March 1, 2021 14 minutes ago, Allan Bell said: Ditto. The colours are good enough to eat. Allan Absoutely, this is such an inspirational thread😁 Carol Link to comment Share on other sites More sharing options...
Thyrsis Posted March 1, 2021 Share Posted March 1, 2021 (edited) 8 hours ago, CAROL SAUNDERS said: 4 days ! That's what I call self control😄 Carol It’s a very large pie!! Same as this one. Edited March 1, 2021 by Thyrsis 1 Link to comment Share on other sites More sharing options...
Michael Ventura Posted March 1, 2021 Share Posted March 1, 2021 31 minutes ago, Thyrsis said: It’s a very large pie!! Same as this one. Wow, you're not kidding its large! Looks wonderful! Link to comment Share on other sites More sharing options...
Thyrsis Posted March 2, 2021 Share Posted March 2, 2021 8 hours ago, Michael Ventura said: Wow, you're not kidding its large! Looks wonderful! The trick is to make it in a cake tin so you get the depth! Link to comment Share on other sites More sharing options...
Allan Bell Posted March 2, 2021 Share Posted March 2, 2021 3 hours ago, Thyrsis said: The trick is to make it in a cake tin so you get the depth! Love apple pie and custard. Love apple pie and cream. Love apple pie and custard and cream. Does something make you think I love apple pie? Allan Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 2, 2021 Share Posted March 2, 2021 On 26/02/2021 at 16:14, spacecadet said: Who gets iced exactly?🤩 Most of the kitchen and me, it's all ends up very sticky😄 Carol Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 2, 2021 Share Posted March 2, 2021 14 hours ago, Thyrsis said: It’s a very large pie!! Same as this one. What a good idea 😄 Carol Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 3, 2021 Share Posted March 3, 2021 An attempt at a plaited loaf....... Carol 4 2 2 Link to comment Share on other sites More sharing options...
Steve Hyde Posted March 3, 2021 Share Posted March 3, 2021 54 minutes ago, CAROL SAUNDERS said: An attempt at a plaited loaf....... Carol That looks better than attempt. I can just imagine a slice of that covered in butter and jam 😋 Link to comment Share on other sites More sharing options...
MizBrown Posted March 4, 2021 Share Posted March 4, 2021 On 01/03/2021 at 04:52, Michael Ventura said: My dinner on Saturday. Roasted veggies. Put them on seasoned Israeli couscous. Is that on a Silpat? Link to comment Share on other sites More sharing options...
Michael Ventura Posted March 4, 2021 Share Posted March 4, 2021 (edited) On 03/03/2021 at 19:17, MizBrown said: Is that on a Silpat? No, I have a couple of those but that is just a ridged sheet pan. Edited March 5, 2021 by Michael Ventura 1 Link to comment Share on other sites More sharing options...
Betty LaRue Posted March 5, 2021 Share Posted March 5, 2021 Potato soup, made of potatoes, onions, a secret ingredient for extra flavor, and cornbread. I usually like to add very small bits of carrot in it, but didn’t have any. Also if I have it, bits of celery. Neither of those are necessary, and I only use those bits if they are on hand. 1 Link to comment Share on other sites More sharing options...
Bionic Posted March 6, 2021 Share Posted March 6, 2021 I’ll add another pizza to the thread. Slightly unconventional and certainly not for the traditionalists as it has an unleavened flatbread base. We knock these out occasionally as a quick weekend treat for the kids (they can be made and on the plate in about half an hour) 1 Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 7, 2021 Share Posted March 7, 2021 On 03/03/2021 at 12:36, Steve Hyde said: That looks better than attempt. I can just imagine a slice of that covered in butter and jam 😋 It was good Steve although this one was for my neighbours😄 Carol Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 7, 2021 Share Posted March 7, 2021 On 05/03/2021 at 15:50, Betty LaRue said: Potato soup, made of potatoes, onions, a secret ingredient for extra flavor, and cornbread. I usually like to add very small bits of carrot in it, but didn’t have any. Also if I have it, bits of celery. Neither of those are necessary, and I only use those bits if they are on hand. Corn bread - I'm sure I've seen a recipe for this somewhere..... 16 hours ago, Bionic said: I’ll add another pizza to the thread. Slightly unconventional and certainly not for the traditionalists as it has an unleavened flatbread base. We knock these out occasionally as a quick weekend treat for the kids (they can be made and on the plate in about half an hour) and this would make. great main course after Betty's soup😁 Carol 1 Link to comment Share on other sites More sharing options...
Betty LaRue Posted March 7, 2021 Share Posted March 7, 2021 3 hours ago, CAROL SAUNDERS said: Corn bread - I'm sure I've seen a recipe for this somewhere..... and this would make. great main course after Betty's soup😁 Carol Cornbread, US measurements 1 1/4 cup yellow cornmeal (177.5 grams?) 3/4 cup regular white flour, not self-rising (all purpose) (106.5 grams?) 4 teaspoons baking powder (2/3 ounce?) 3 tablespoons sugar (42 grams?) 1/4 cup shortening (solid fat) (2 ounces or 56.7 grams?) 1 1/8 cup milk (9 ounces or 253-5 grams?) 1 egg Mix dry ingredients together Add rest of ingredients without stirring but leave out a teaspoon full of shortening or solid fat to melt in a cast iron skillet until smoking. Stir or lightly beat just until dry ingredients are wet and just enough until shortening lumps are pecan-size. Don’t mix until smooth to keep cornbread tender. Dump into a 9 or 10 cast iron inch skillet with hot grease and bake at 400 degrees until golden. While hot, turn out on a plate so the bottom is up. The cornbread can be baked in a 10X10 inch square glass dish if you don’t have a cast iron skillet. Just let the dish heat up with fat in it in the oven as it’s warming up, take it out, pour in cornbread batter and back in to bake. You won’t get the same crust on the bottom but it’s still good. I wish I knew how to write this recipe in UK measurements. I looked at a conversion chart but I don’t know what is used by you. Link to comment Share on other sites More sharing options...
Allan Bell Posted March 7, 2021 Share Posted March 7, 2021 Corn bread sold in Tesco and probably other food outlets. Allan Link to comment Share on other sites More sharing options...
Betty LaRue Posted March 7, 2021 Share Posted March 7, 2021 9 minutes ago, Allan Bell said: Corn bread sold in Tesco and probably other food outlets. Allan I make cornbread to go with ham & beans, also beef stew and beef goulash, tomato-based. I butter mine and eat it on the side, but my husband used to crumble it and pile on whatever. I’ve never been a fan of soggy bread, myself. So it’s a bite of one and a bite of the other. Cornbread can almost make a meal sliced, buttered and with jam spread on it. I like grape, blackberry or orange marmalade. Mmm. Link to comment Share on other sites More sharing options...
CAROL SAUNDERS Posted March 7, 2021 Share Posted March 7, 2021 5 hours ago, Betty LaRue said: I make cornbread to go with ham & beans, also beef stew and beef goulash, tomato-based. I butter mine and eat it on the side, but my husband used to crumble it and pile on whatever. I’ve never been a fan of soggy bread, myself. So it’s a bite of one and a bite of the other. Cornbread can almost make a meal sliced, buttered and with jam spread on it. I like grape, blackberry or orange marmalade. Mmm. Many thanks for the recipe Betty - Allan thanks also but I would prefer to have a go at making my own - need something to do😁 Carol 1 Link to comment Share on other sites More sharing options...
Betty LaRue Posted March 7, 2021 Share Posted March 7, 2021 1 hour ago, CAROL SAUNDERS said: Many thanks for the recipe Betty - Allan thanks also but I would prefer to have a go at making my own - need something to do😁 Carol I like an adventurous cook. Now give me your best scone recipe! 😄 Link to comment Share on other sites More sharing options...
Cecile Marion Posted March 7, 2021 Share Posted March 7, 2021 I love good cornbread, but don’t make it too often these days. My great-grandmother’s recipe doesn’t call for flour, but it does include a can of creamed corn. If I really want to fancy it up, I also add some chopped onion and pimiento before pouring half of the batter into the hot skillet. I next sprinkle on about a cup of shredded sharp cheddar, then repeat a second layer each of batter and cheese. My cooked cornbread is then served out of the skillet. I don’t think I could flip it out even if I tried. The skillet is too heavy. Link to comment Share on other sites More sharing options...
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