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  1. Patrickamory, that looks fascinating - and delicious liamsaunt, that looks wonderful! What's the pink sauce?
  2. Those popovers/yorkshire puddings have risen incredibly, considering you started with a cold pan! Have you got a link to the recipe? I make them occasionally, and mine come out great, but sink immediately. I’d like to find a way to keep the crisp and fluffy on the plate for a little longer
  3. Wholegrain rolled oats, toasted with honey, olive oil and a touch of cinnamon. Then it’s just a matter of tossing in what ever I feel like. That one was raisins, dried apricots, coconut threads, roasted almonds, hazelnuts, brazil nuts and macadamias, pumpkin seeds and a couple of handfuls of cornflakes. I’ve done one with dried apple and lots of cinnamon which was pretty epic. I like to whizz it up in a food processor quickly to chop it all up nice and fine and make sure all the fruit and nuts are distributed. Otherwise my kids steal most of the fruit and nuts and I’m left with oats for breakfast.
  4. I’ve been eating this homemade and extremely healthy Granola, usually with a black coffee from my stove top espresso gadget.
  5. liamsaunt, your anniversary dinner looks incredible. Congratulations on however many years it is!
  6. no peas, although that would have been nice - I sautéed carrots, parsley stalks and leek, then added flour and made the bechamel. I put a big spoon of hot english mustard and a handful of cheddar in the sauce as well - I find as the smoked fish is quite strong, you have to put some good flavour in the sauce to make it cut. A flavourless gloopy sauce drags the whole thing down. A touch of acid from the mustard, strong cheese and the parsley added right at the end works well. Squeeze of lemon would be nice too.
  7. great thread. I struggle with salads, but there are some great ideas here. I love roast vegetables tossed through lettuce and a dressing of lemon, olive oil and mint. Also great with some thin slices of lamb . . . And the classic greek salad, feta, red onion, tomatoes, olives all spread out on a platter so you can pick the bits you like. Nicosia salad is great too.
  8. My father in law made a shepard's pie kind of thing with chicken on the weekend, and it reminded me that I haven't had a old school english fish pie for a long time. Here's me smoking the fish (trevally) and drinking beer outside in the rain and freezing cold : Smoked fish and parsley ready to go into the béchamel and mirepoix: Finished pie and steamed broccoli: I've made this before, but never with home smoked fish. What an amazing flavour. And it only took five minutes to smoke on my BBQ.
  9. What is this amazing thing?
  10. looked great - up until he cooked it.... can't say I like the look of that method. but i like my steak pretty blue
  11. Hi Leslie! I still check in time to time! I just do 100 grams ’00’ flour to a pinch of salt and a free range egg. If it’s too dry, I add a little water or too wet more flour. I do find that it’s often either slightly dry, and very hard to roll out, or too sticky. Very hard to correct either way. I guess I don’t make it enough to really get good at pasta, although it does always taste good. What’s the Modernist Cuisine method?
  12. I made my wife Jo blueberry pancakes for mother’s day. It may be naughty to say so, but these actually were the best american style pancakes I’ve eaten. Off the chart delicious. Made a quick blueberry compote and served with warm maple syrup and butter. The boys helped me make the batter and then they set the table. Maybe next year they will graduate to doing the whole thing
  13. sweet topic! I've done beef stew with ale, beef pies with Guinness and beer bread, which was fantastic. My recipe for beer bread makes a pretty dense loaf, as there is no rise time or yeast (apart from the yeast in the beer). I guess it's technically more like a scone mix or something . . . . Mix together: 3 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, one can of beer. You may need a little water, and I sometimes add a drizzle of olive oil. Top with a sprinkle of grated cheddar, cook in 180 degree oven for maybe 40 minutes .
  14. Yeah just a cookie cutter. My kids did most of the cutting out. My middle son also did a couple using a snowman cutter, which he found utterly hilarious.
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