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Amy D.

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Everything posted by Amy D.

  1. @Chocomom we don't have cool whip but the rest is easily available here. I can imagine why its popular, and now quite fancy making a mini batch to devour by myself!
  2. wow that sounds delicious, definitely going to give it ago - can I just check what size the tins are (I'm in the UK so sizes are usually different). another classic for my inlaws is this cheat key lime pie https://www.carnation.co.uk/Recipes/Recipe.aspx?RecipeId=6 only using gingernuts as a base
  3. I couldn't find a thread covering this, but apologies if there is. As I'm planning the food for a family gathering I realise again that we have a few desserts that we often fall back on. Partly because they are easy to prepare, minimal effort for the cook that is busy producing food to feed 20-30, and don't suffer from sitting on the buffet table. But mainly, because these are the crowd pleasing desserts, the one that are enjoyed by young and old alike. They can be altered and elaborated but in reality everyone would be just as satisfied with the dish in its more simple form, perhaps due to the associated memories. some of our crowd pleasers are pavlova, banoffee pie and triffle. https://thehappyfoodie.co.uk/recipes/strawberry-pavlova http://www.bbc.co.uk/food/recipes/banoffeepie_89031 so what about other egulleters, do you have a tradition of easy crowd pleasing desserts?
  4. just wow. Thank you for sharing this, and at such a rate. I am also now having some serious sushi cravings and mentally planning our return to Japan (though it probably wont be for a couple of years yet). I do have to wonder if the fish lollipops are ever eaten as they are glorious.
  5. wow, I'm absolutely loving these posts. Though it is really making me want to be back in Japan now.
  6. 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.
  7. I have had this after warming/ splattering butter inside. Takes a decent clean with a warm damp cloth to decrease it properly
  8. 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.
  9. 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.
  10. Turkish delight, coconut ice, chocolate dipped dried fruit, truffles, marshmallows
  11. Victoria sponge with white chocolate ganache, I still tend to crave it when it comes to birthday time
  12. 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.
  13. Amy D.

    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
  14. Amy D.

    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.
  15. 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.
  16. I've used this recipe before http://uktv.co.uk/food/recipe/aid/516164 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.
  17. Amy D.

    Favorite 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.
  18. Amy D.

    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!
  19. I agree with harters on method (basically a thick pureed root vegetable soup) but as helenjp identidied it almost certainly will have had swede in it for that colour and it was after all consumed in scotland the home of 'neeps' (I doubt it will have had any peppers/tomatoes/pulses in it, but maybe potatoes to add thickness).
  20. I tend to just what ever system the recipe's written in, I have a handy set of digital scales that does all the converting for me, and a cup measure for the few volume recipes I might use, and my thermometres switch between C and F, I just make sure I keep to the same scale throughout. But then, depending on the situation, I tend to think of things in a mixture of metric (measurements in mm's cm's and metres, petrol in litres) and imperial (distances in miles, height in feet, milk and beer in pints) and oven temperature in gas mark (that is the one thing I tend to need to convert).
  21. Toliver beat me to it, I also found this tip in a restuarant some time last year and now always use lettuce leaves to line my steamer - haven't yet had any sticking issues.
  22. great review harters! I have to say i'm a little surprised I've not mentioned this place on here before (having done so on other sites) as its probably my favourite eatery. when we lived in bradford we used to go about once a month and even now it's an hour-and-a-half away we still find reasons to head up there just to nip into prashad - I swear I start getting withdrawal symptoms if its been too long since I've had some of their lentil soup (try as I have I still can't quite recreate it!). The food and service is always consistently brilliant although we both have our favourite dishes that we tend gravitate towards - for him the special chatt followed by the masala paneer and for me the pethis (I've had good results making them from the recipe on their website but they're still nicer from the restaurant) and a masala dosa (everything about that dish is just perfect for me and has become my definition of comfort food!). I also love picking out some indian sweets and other snacks to devour after we've driving back home. though from the sounds of it we had best make sure we book before we head up next time.
  23. I think the sneakily feeding is far more interesting - probably because I had to do this a lot over the years my other half was a fussy eater when I met him, he'd just turned vegetarian (which is fine because I tend to only have meat or fish once or twice a week myself) only he was one of those vegetarians who didn't like vegetables, being students when we met he was basically living off pizza and beer. I used to do a whole lot of chopping things up very finely or blending and not tell him what it was until after he ate it. Then I progressed on to being able to have large pieces of the vegetable in a sauce I know he liked. Broccoli was one of the big early successes (initially thanks to a cheese sauce), raw sliced tomatoes was a more recent addition (this time in a balsamic dressing). He is actually a relatively adventurous eater now and will try anything (vegetarian) at least once. Though he still has his moments - for example last Saturday whilst I was eating a bowl of yoghurt (and honey) he was pulling faces of disgust, I always find this one a bit odd because I tend to cook with yoghurt quite a lot, and sure enough the next day as the OH was thoroughly enjoying one of his favourite dishes of Chatt (in this case a spicy chickpea and potato dish topped with yoghurt) and he surprised me by remarking "I don't know why I don't eat yoghurt more often I actually quite like it".
  24. oh that could be good as long as the cooking and copious amounts of sugar reduce the astringent quality of the sloes! Incidentally I just remembered that Christine Ferber's Mes Confitures has a rosehip jam recipe that sounded good, but very time consuming as it requires separating all the itching powder innards from the pulp of the hips, if you have more that you want to play around with.
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