CatPoet

Anzac biscuits! Those should be perfect

Vermouth cost 21 dollar here, a drinkable one, so it is a no go. That would cost as much at the 3 kilo of meat I got. I love kriek, but I dont get the great one here. Cherry flavour with meat, does that really work? I think I go for a trappist, the westmalle is most often a good beer. I know I cant be allergic to coffee but my body sometimes react to it anyway, it thinks it is mold and I swell up and my throat starts to bleed. Not fun at all. Rendang, is lovely, I have to ask Mr B for her from scratch recipe, I lost it in a computer crash.

Jaymes, Will a Duvel do or should I go for a Westmalle tripel ? I actually have that recipe but never made it and I have eaten it in The Netherlands and of course then served with fries.

Coffee is a no go but I am going to a chili shop in two weeks and if they have the chilies, i might make this.

Beer is ok, it wont break the bank with buying a bottle or two.

Oh I have everything for making ravioli. This isnt oxtail but it might work any way. Give me the recipe and I see if it is doable.

I have manage to get hold of of really good ox meat for stews and skewers, but I am a but stuck on what to do. I tend to panic and make the same stew or steak and ale pie and it is getting a bit boring. So any recipes for skewer type dishes, stews, casseroles or curries that you like and you think I might like. And as always no citrus fruit, no wine ( too expensive), no coffee, no roses, no condensed milk ( yes, seen that in a stew) and no pre made soups , I do have a stove, a steamer and dutch oven but no barbecue . Please help, I am stuck.

Dinner was Sausagestroganoff with rice and this was our dessert. I got raspberries and really good lactose free dairy custard on offer , this custard is as close as you can get to home made, with real vanilla and today it was less then the normal price for lactose free cream, so we had dessert today instead of Sunday. The bowl is home made, isnt perfect but I havent made these for around 15 years. It my grandmother's recipe on Wafer cups or tissue wafers or as they called here in the south, Northern waffle cups and when she died I just stopped making them. I have never made them for any one I been in a relationship with so my husband is special.... yes he is my second husband. The first never got them.

I made "wheat cake " yesterday and had black currant as topping served it with whipped cream. it was lovely.

This recipe is called Tjälknul in Sweden with means permafrost lump, I used to called Permafrost Roast but then none-Swedes would mess the steps up. So a Swiss friend said why you dont call it Backward Roast and I agreed. So you start of with a frozen lump of meat, you marinate it after it has been cooked and it is served cold. This seams too be hard for none Swedes to figure out, but trust me when you get your head around the idea about cooking while sleeping, you will love this recipe. It is all my guest favorite summer time food." Backward roast, Permafrost roast, TjälknölServings: 12 1½ kilo / 3.3 pound of frozen meat (has to be frozen solid). You can use lamb, pork, beef or game. Marinade 1.4 cups of water6½ tablespoon salt1 teaspoon sugar½ teaspoon crushed black peppercorns1 crushed bayleaf15 crushed juniper berries. Mariande 2.4 cups water6 tablespoons salt1 small yellow onion cut in chunks1 teaspoon crushed black peppercorns4 garlic cloves2 big bunches of fresh herbs anything goes. Marinade 3.4 cups unsweetenend apple juice or cider ( non alcoholic).6 tablespoon of salt1 tablespoon of liquid salt1 small yellow onion cut in chunks1 cup o fresh sage leafs.1 teaspoon crushed black peppercorns. In the evening take out your solid frozen lump of meat from the freezer. Find a heatproof bucket, cooking pot or jar or bowl with lid, the meat has to fit sort of snugly in it and have 1- 2 inches free space. When you found put it a side for the morning. Plonk the meat on to a normal roasting tray and shove it into the oven. Turn the heat to 170F and now yawn and go to bed. Get a healthy eight of sleep before you go up and push a thermometer in the meat. For beef, lamb and game, 140F = red, 158F = pink and 170 F= done. Pork , let become 176 done and 186 for well done ( might crumble). Dont worry if the meat is too hot, it wont be dry. If the meat hasnt reached the temperature by now leave it until it has. It can take 4 more hours. When done, add the meat to the container you found last night and leave to rest while you are doing the marinade. Choose one of the marinades for your meat. Marinade 1, goes perfect with game and beef. Just throw everything into a pot, cook for 4 minutes,remove from the heat and cool for 10 min and pour over the meat. Marinade 2. This one works for most meats. Add everything but the herbs in to a pot and cook for 4 minutes and cool for 10 min. Place the herbs all around the meat and pour over marinade. Marinade 3. Pork works wonders with this. Just add everything into a pot, cook for 4 minutes and cool for 10. Pour the marinade over the meat. This goes for All of the marinades you have chosen. Let it cool down some what before putting in the fridge. Leave the meat to marinate for 4- 5 hours. You have remove the meat from the marinade after 5 hours or it will be horrible salty. I always remove pork after 4 hours. Slice the meat in thin slices and served COLD. Perfect for the summer or a smörgåsbord. You can have a warm side dish or sauce to it or just potato salad. I most often serve it cooked new potatoes and a herb and yogurt sauce,.

Kim Shook. It has a very soft texture, moist and lovely due to the brine.

Soba put it up for next season. It said to be lovely, how ever I am highly intolerant to roses so I have only sniffed it.

SobaAddicted70 have you tried making rose honey?

Still baking? I just remember Vetekaka ( Wheat cake), easy to do and comes in a three flavours plain, cinnamon and fruit. Pre heat the oven to 200 C. In a bowl mix 100 ml sugar 400 ml flour 2 teaspoon bakingpowder 1 teaspon freshly ground cardamom 100 gram butter It should look like sand in texture, then it is done correctly, just use your hands for this Then add 200 ml milk Stir with a spoon until mixed. Grease butter and dust with flour 8- 9 inch pie tin. Pour in the batter and add one of this toppings. Plain: 4 tablespoon of coarse sugar, scattered over the cake Cinnamon 1 tablespoon of cinnamon 2 tablespoon of sugar. mix and dusted over the cake. Fruit About 1 cup of berries or chopped fruit over the top Bake for 30 min. Check it done by sticking a skewer in the middle, if it comes out clean it is done.

16 USD is the minium wages for a waitress over 20 years of age in Sweden, yes we have high taxes which will removed on your salary. How ever you get healthcare and pension on this salary.

I am a FoodNerd, but I am not a food snob, which sadly may foodies are.

I prefer these terms. "The term gourmet may refer to a person with refined or discriminating taste who is knowledgeable in the craft and art of food and food preparation.[1] Gourmand carries additional connotations of one who simply enjoys food in great quantities. An epicure is similar to a gourmet, but the word may sometimes carry overtones of excessive refinement. A gourmet chef is a chef of particularly high caliber of cooking talent and skill." I am not a food snob, I dont have the cash or lack of family to devote my every waken moment to find THE perfect thing or got to the in restaurants . I take my money and make wonders out of nothing and I teach my daughter the joy of cooking and the pleasure of a good meal. Lots of poor man food from Italy, France and Spain is served at Michelin star restaurants , so why cant my country and my poor man food be something fine`?

spipet: that wasnt a crap photo. I use my mobile for taking food pictures even thought I have a system camera and 5 lenses. I dont want to faff about with them, just to make people think my food is prettier then theirs. Food is also about how it taste and I prefer my dinner warm. Scottish comfort food, mince and tatties. photogenic no, yummy OH YES! Every one in the family loves this and well my daughter licks her plate afterwards.

http://www.amazon.com/Disposable-Ice-Cube-Bag-Pack/dp/B00A1ISAHG You just filled these with water, tie them of and freeze.

patruckamory, When I could eat lemons, I used to dip them into boiling water for 5 min, rolls them hard and then cut a cross in the top. I never got a good taste when stabbing like Psycho with a needle.

Can you guess what I have? Yeap IKEA

Kerry: I just wondered if they works as animal casing, since I never used collagen., I never suggested he should get them. I just wanted to know , his take on how they work.

Blether: animal gut casings is easy to find here sadly the type they have are the wider ones, the smaller ones are hard to get hold of. It cost 5 pounds for 5-6 meter . I have to special order the ones you have and since they cost more I just wanted to know if it is worth the money and it seams to be that. I used animal casings for around 31 years now.

Anything that comes in contact with the food must be washable, so potholders, handle covers, towels and all textiles goes in the wash and no softener, that isnt need for towels and such that needs to be able to absorb stuff.

paulraphael, my oven mitten get washed every week , how ever I dont use it that much. I have old fashion knitted sleeves for my skillets that works great when I remember them. Otherwise it is those Ikea Näckten I use and then wash them every week.,