Amy D.

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About Amy D.

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    Derbyshire, England
  1. wow, I'm absolutely loving these posts. Though it is really making me want to be back in Japan now.
  2. I would agree with Allura that food that can be safely eaten over a fussing baby one handed wins. The salads and cut fruit actually sound awesome, refreshing foods that would be a faff to prepare with a babe in arms. For number one I stashed the freezer full of homemade cook from frozen dishes even my OH could deal with. With number two I filled it with more baking, cakes and fruity-nutty flapjacks already divided into single portions because I found I really wanted fresh food (or stinky cheese and cured meats) or indulgent carbs post partum.
  3. I have had this after warming/ splattering butter inside. Takes a decent clean with a warm damp cloth to decrease it properly
  4. Desserts made from Dinner

    following as I have been eating my left over rice with milk and sugar since reading on here a couple of years ago. Can't think of any new examples though I like to eat the last of the yorkshire puds with greek yoghurt and golden syrup (will have to give the vinegar a go next time), and on pancake day I like to do a couple of savoury ones before we gorge on the sweet.
  5. Stem ginger biscuits

    Not a recipe but I thought it might help your search to note that they look like a gingernut style biscuit (though a dainty example). Stem ginger shortbread is lovely (&I think I'll gave to be making a batch later) it's more likely to provide another addiction than replace this one.
  6. Christmas candy ideas

    Turkish delight, coconut ice, chocolate dipped dried fruit, truffles, marshmallows
  7. Victoria sponge with white chocolate ganache, I still tend to crave it when it comes to birthday time
  8. Cashew Cream Cheese (gasp!)

    Its is the same in the UK where the raw cashews are in fact heat treated but not roasted. They are usually much cheaper (and better quality) if bought from an Asian grocers than health food shops.
  9. White Pepper

    That's why I love this site, someone always manages to come up with a plausible answer - it hadn't occurred to me to wonder how the black layer is removed, but the stagnant water makes sense. I'll have try and source some quality white pepper to test the difference
  10. White Pepper

    I'm also always slightly miffed when I read that white pepper is just the inside of black as I too detest the smell and taste of white pepper (always reminds me of the smell of the rotting chicken) but adore black pepper. Thankfully I haven't (before now at least) noticed the use of white pepper in Chinese dishes, so perhaps the aroma I dislike is just easily overpowered by some flavours.
  11. Have to agree with many of Michael Speleoto's comments. I think the op's choice is pretty spot on, it is the ultimate English comfort food. Yes fish and chips and chicken tikka are very popular, yet these are takeaway foods that are infrequently prepared at home, compared to the roast or 'sunday lunch' that is a mainstay in many households. I suspect that the majority of the population still consume a roast as often as once a week. The Yorkshire puds might be bought in and chicken is probably consumed in greater quantity this probably has a lot to do with the differing costs. The BSE crisis is certainly a distant memory, not that I was actually aware of many individuals being completely scared off all beef at the time (though tbh I was at school at the time so playground bravado may have also played a part in this). As to rarebit, aside from it being welsh, its hardly a commonly found or eaten dish amongst the general populous. Cheese on toast maybe but that is neither a rarebit nor anything more than a snack, if the London gastropubs are trying to suggest otherwise I would guess that has a lot to do with their profit margins. as to recipe it would depend on the ops aims. Whilst a on-the-bone rib of beef would be the dream joint but topside and silverside most common. The only consistent thing about a Yorkshire pud recipe tends to be the direction to preheat the pan. Personally I would insist that the recipe includes directions on making gravy using the pan juices and how to prepare the obligatory roast potatoes. oh Harters I'm afraid I have to disagree and state that England is still a country.
  12. Making Elderflower Cordial

    I've used this recipe before which isn't too different to the one above except that uses half the amount of lemon and only 24 hour infusion. The result is not much different to the bottle green variety except that mine was a little more floral and needed less cordial. I haven't compared it between stalked / unstalked versions though. Other considerations though are; were they defiantly elderflowers (not ground elder or cow parsley - some people have confused them), were they collected from an unpolluted area & not at animal height, and were they picked at their prime and used straight away - they need to be open and smelling very floral - gives some indication of the fragrance the cordial will have, try not to use them once they turn brown.
  13. Favourite meat meals

    I tend to only eat meat/ fish a few times a month (mainly through choice - I prefer to eat less better quality meat, but also as I've lived with my vegetarian OH for the last 10 years and find its a whole lot easier just preparing the one meal at night). when I do cook meat I usually stick to either simple home comforts like a great roast chicken, perfectly cooked steak, bacon buttie - proper dry cured smoked bacon (rind on), or long braises where the rich meaty flavour could never be recreated from vegetables - a decent ragu, osso bucco, or a rich lamb curry. some decent sashimi or sauteed/grilled prawns and scallops wouldn't go amiss either.
  14. Sweets in Tokyo

    wow this all sounds great. We're off to Japan on friday for three weeks, & it just so happens that our tokyo hotel is in shinjuku. can't wait!