CatPoet

Here are some dinners we have had. This is my ground meat, half and half and that is mostly added fat or it become one with the pan and that is all I get so draining the meat is weird to me. This what it became taco-ish... but it was yummy. Autumn soup, with pork, neeps, celeriac, kohlrabbi, carrot, parsnip and potato dumpling in a pork broth. Do you think my Taquitos, looks weird? Well you are right, they are made with spring roll wraps due to the tortillas being horrid, even though I bought then from the Mexican bakery, gritty, stale and weird. So waste not want not kicked in and I used left over spring roll wraps instead. Apple and sponge pudding, todays dinner, meatloaf mash and vegs.

It taste as good as it looks, I love breads with seeds and nut toppings, I am ponder to make a hazelnut loaf after this.

A sesame loaf, the first I bake in a while due to being a bit under the weather, store bought bread sucks and so says every one in the family.

Carrots, depending on size take for me 20- 40 minutes to roast, not longer, I add them after the potatoes been in either 10 or 30 minutes.

No it has to be lemon, he wants lemon and I am going to give him that.

I was going to suggest a bra strap, that is what our VW bus survived on for 2 days before we got to a mechanic when the fan belt broke.

I could do apple so far no one has said no to apples.

Can I omit the booze since there is a kid who will eat the same cake as her beloved uncle? Pear is apparently a no go, I just got the allergy list and 3 says no to pear.

I am allergic to all citrus fruits so I haven made lemon mousse in over 10 years ( that when it started) and I now need to make it. My brother is turning 40 soon and asked for a raspberry lemon cake thingy for his exact word. So white sponge and expensive to die for raspberry jam in-between the layers and then lemon mousse around it all. Does any one has good , fairly straight forward ( cant use xanthan gum or modern cooking) recipe that can be piped?

Flavour and texture is the reason I do it, ground meat becomes smoother when it cooked for 1-2 hour.

This odd canola is basically a rapeseed oil but the European rapeseed oil isnt fishy or smell rancid, does any one know why?

My oven has been behaving like a moody teenager until today when they came and fixed it and WOHO! I had pizza for lunch made with my frozen pizza bases , just fresh dough frozen and then a little bit of this and that,

White oriental cheese ( yes that is the name) filled pork meatballs smothered in simple tomato sauce with pasta.

I use hearts in slow cooked chilli and well the offal haters never know, they prefer that chilli over the other I make. Sadly hearts has become hard to come by since people started making their own sausages.

Herbs most often loses thier flavour when dried, there are some that works well dried like thyme and oregano but dill and parsley does not. So I rather use fresh or frozen herb and dried spices and the biggest herb of them all, well the banana I eat fresh.

I use rapeseed oil. Why? Well it has the same health benefit as olive oil even though it doesn't have the same popularity. I use it in everything and it never smell rancid and it is tasteless and well great in cakes instead of butter if the recipe ask for melted. For salads I use cold press rapeseed oil,

andie, that is the same as mouths minus the nut... which feel out of favour due to the fact it used be called n.... mouths and was dipped in chocolate. Maybe i should make them again under the American much more PC name?

Oh I found out that you can hold of Swedish ljus sirap on Amazon.com.

Knäck: 1 cup sugar 1 cup golden syrup or dark cornsyrup or if you luck out Swedish Ljus sirap ( aparently IKEA sometimes carry this) 1 cup cream ( not double) 1 cup blanched and chopped almond. paper candy cups 1 heat proof jug Place a lot of paper candy cups on a tray. I set our a 100 just because that keeps them tight on my tray and if any wobble or fall over I can pour in the next one. Pour sugar, syrup and cream into a wide and thick bottom pan and stir twice and let bubble until it hit 125 C. Now whisk in the almonds, pour into the jug and then quickly start filling the papers cups. Learn a few new curse words on the way and bobs you uncle, Christmas is saved if you are a Sweden.

llobar, just cook it to you get one spot golden, take it of the heat, whisk in soda, pour up and done.

I am making market nougats, peanut balls, rum or whisky balls, knäck ( soft toffee with almonds), ice chocolates and Scottish tablets .

Most of the Azo colourings I can taste and that includes red. I prefer to use natural food colourings even if it doesn't become as bright, because the chemical after taste isnt there. Once when I was on holiday with a friend , we bought a "strawberry" cake, that tasted pink, it just had the chemical taste of the food colouring and the flavouring.

Can you taste food colouring in cakes, frosting and sum such? Is it just me who can? I been watching many cakes on youtube with coloured frosting and all my brain says it must taste horrible because of the chemical after taste, but then I think people eat it so there must be people who cant taste it., What is your view, this is open discussion and it is allowed to wobble from the straight path of the question.

No bread baking for me, my oven is behaving weirdly.

this is the best recipe I found for honey comb which is similar to sponge candy. You should stop short of the cooking process since the sugar will keep cooking and in worse cases burn.