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    • June 14, 2017 9:14 PM BST
    • OK, this one is a bit of a two course meal, but here goes:


      Starters:  Muscles.  Start by removing the beard of the muscles, having nabbed a bag of fresh muscles from your local supermarket.  Any that are open and do not close with a bit of tapping, get rid of them.  Once beard removed, boil up some white wine.  Bung a couple of glasses in to a pan with your muscles and dump in another couple of glasses of water.  Pop the lid on with a crushed garlic inside for good measure.  The muscles should open in the heat.  Any that don't need to be thrown away.    After a few minutes they should all be open.  Drain out the wine.  Mix wine with corn flour before pouring over muscles.


      Dice up an onion,  Get a  big frying pan.  I do mean big.  Use oil, rather than olive oil.  Fry the onions with two cloves of garlic, crushed.  Dice up two chicken breasts and add to the mix on a high heat.  Once chicken cooked add two diced fillet of white fish.  If you want to be exotic you can always add a swordish steak, but getting a cheap bag of frozen white from Iceland can work well here.


      Once the fish is heated through, add a tin of diced tomatoes and turn the heat down to medium.  Get a bag of paella rice and add to the mix, stiring in.  Now add a pint of chicken stock.


      Mix in about a 1/4 pack of papricka.


      Mix together.  This is the basic Paella mix.  You are waiting on the rice to cook through and may have to add more chicken stock, or water until the rice is cooked through.


      However, this is where it gets optional.  The first time I tried a paella it had crab claws in it.  So you can go down to your local fishmonger and get three or four of these to add to the mix.  Other options that people add are choritzo and even chille.  I don''t tend to go with this when doing the sea food variant.


      Anyway, just as your rice is nearly cooked, add about six king prawns to the top and allow them to heat through.  At the same time add about half a dozen of the muscles.  Once steamed through, just plonk the whole lot on a heat proof stand on the table, with a diced lemon garnish on top.  Salt to taste.  Anway, lots of bowls and fresh bread and butter.  Munch the muscles for starters before plonking the paella on the table.


      Good food.  Finish with a lemon sorbet to clear the pallet.



    • March 29, 2017 8:21 AM BST
    • I preffer homemade

      flour, touch of oil, sugar, banana, maple syrup, milk

      mix all together( except banana and maple syrup, this is optional) and pour besta live spelen one spoon on hot frying pan. It's more healthy then frozen one. Can you imagine how many unhealthy thing inside frozen pancake? Stay in shape eat healthy. 

    • April 28, 2013 9:22 PM BST
    • Angharrad . They are not frozen they are fresh and my way has benifits. No smoke alarm keep going off / Less washing up /Saves time.

      Then there is the added bunus there could even be a Vitamin in them. :)

    • April 28, 2013 9:11 PM BST
    • Buying frozen pancakes removes all the fun of trying to toss them with a frying pan or at least flipping them on a griddle! If you must cheat, at least buy the pancake mix ;)

    • April 27, 2013 11:38 PM BST
    • Recipe: Go to Iceland (the shop not the country) In the chiller display there are packs of pancakes so buy a pack.

      Other ingredients: Fresh Lemon or Lime juice from a plastic bottle shaped like a Lemon or Lime : Sugar (it comes in a bag).

      Lazy method: bung as many pancakes as you want in the Microwave , then get your fresh juice (from the plasic bottle).

      Squirt juice on Pancakes and a sprinkle of sugar then eat them.

      My Doctor says I need to put some weight on Its not working.

    • November 19, 2016 5:39 PM GMT
    • Breakfast, Lunch or starters.   A Jamie Oliver special.


      Very lightly smear some olive oil to the inside on some none PVC cooking film in a cup. leaving enough to tie off, overhanging the sides of the cup..

      One per person.

      Crack an egg into the cup, add whatever you fancy, I did mine with some finely chopped left over celery, spring onion tops, Asparagus, a tiny amount of chopped chilles.,  could add a sprinkle of cayennen pepper, whatever.


      grab the overhang of the plastic wrap squeeze gently forming a ball in the bag, tie off and poach/boil in a pan  for 5 minutes, until egg is soft in the middle.   Toast with cream cheese spread over it, gently cut open the bag where you tied it off and serve on the cheese covered toast. with watercress and smoked salmon.

      A whole new idea for poached eggs.

    • July 7, 2016 1:55 AM BST
    • Here it is in all its glory ,and yes I grow Viola's for Edible Garnish :-)
      Spanish Olives and Dill Pickle slices on the side , nice hot day food , and yes it was melt in your mouth tender and juicy :-)

    • July 6, 2016 8:33 PM BST
    • Lucy Diamond said:

      Greetings from a fellow foodie!

      Jarlsberg is actually Norwegian. Sorry I'm a pedantic foodie...

      The recipe sounds fabulous.


      Hi Lucy Diamond ! :-) Was that a Geographic History Lesson , or providing the oprtunity to let people know Jarlsburg should always be Suffixed with Swiss :-) You mean your an anal retentive foodie ? Is there any other kind baby ! :-) LoL ... I love this place ! :-) Smiles all around ! :-) Wooooooo hoooooooo !

    • July 6, 2016 7:19 PM BST
    • Greetings from a fellow foodie!

      Jarlsberg is actually Norwegian. Sorry I'm a pedantic foodie...

      The recipe sounds fabulous.


    • July 6, 2016 7:05 PM BST
    • Light on the Thyme , very small pinch , just enough to brighten up the smooth bitter of the Jarsburg , Thyme is wonderful with Swiss , but very moderate , its very powerful spice on chicken .
      Cheers , I hope you post your results ! :-)

    • July 6, 2016 6:59 PM BST
    • I am going to try that tomorow.sounds delicous

    • July 6, 2016 5:00 PM BST
    • This is our Supper tonight , its been marinating 24 hours now . One of my favorite recipes ! You'll notice I say that allot :-) Boneless Skinless Chicken Breast , sliced in half through entire fillet . I soak this in Canola oil , fresh minced garlic , cracked red pepper , Malibar Black Pepper course ground , Kosher Salt , Rosemary Leaves , Basil Leaves , and just a touch of fresh Thyme . Let soak at least 24 hours ! Turning over a bunch too . Then we fast BBQ this on my Grill till my desired tenderness is achieved . Then the last 2 minutes I lay sliced Jarlsburg Swiss on top and let melt . This will melt in your mouth if cooked correctly . I will post After pics tonight :-)
      Pictures now are in Topic of Before :-)

    • July 6, 2016 11:36 PM BST
    • Hey Kelly,

      This would be a good thread to keep running.

      I skipped lunch today, but here's my lobster tails from the weekend. (Sorry if my photo is huge!)


    • July 6, 2016 10:25 PM BST
    • Kelly Bodish said:
      Raw Oysters , pics :-)

      Alright Girls , what you got today for Lunch ? Post um up ! Today for me was fresh raw Oysters , Saltines , Tabasco Sauce , and Lemon Juice , mmmmmmm , Yummmmmmi for my Tummi ! I have a serious craving for these since I started HRT , its nuts !

    • July 6, 2016 10:20 PM BST
    • Raw Oysters , pics :-)

    • July 6, 2016 11:07 PM BST
    • Lucy Diamond said:

      Good healthy food!

      I'd have a bottle of wine with it and ruin that of course...


      I'd drink THREE bottles of Sauvignon Blanc with it , but I don't drink , but I want to :-)

    • July 6, 2016 9:51 AM BST
    • Good healthy food!

      I'd have a bottle of wine with it and ruin that of course...


    • July 6, 2016 3:27 AM BST
    • This ones real good :-)
      Sautéed Scallops and Deep Water Prawn , Sugar Snap Peas , Baby Portobello Shrooms , Zuchinni Slices , in Garlic and Butter and Canola , with several Red Pear Tomatoes chilled on the side. And yes , I ate the whole plate ! Pictures in Topic

    • July 6, 2016 3:15 AM BST
    • My Fresh Pan Fried Oyster Hoagies :-)
      Oysters dredged in flour , crisply pan fried in Canola and garlic mince , Slathered in my homade Tarter Sauce , all put atop a beautifully browned Hoagie Roll and topped with fresh Ice Burg Lettuce and juiced up with Lemon :-) This particular recipe is to bloody die for ! Pictures in Topic

    • July 6, 2016 2:45 AM BST
    • LOVE to Chef up stuff ....
      Oh my yes I does :-)
      Here's a simple Supper the other night , BBQ'd Teriyaki Prawn , Sautéed Sugar Snap Peas with Baby Portobello Mushrooms in Butter and Garlic !
      Yuuuuuuuuummmmmmy :-)
      Pictures in Topic

    • June 6, 2016 10:50 PM BST
    • Glad you use cream. Carbonara "purists" refuse to, but I think it adds a richness and makes the dish a bit more filling without resorting to eating more pasta.


      I add peas too. Another thing the "purists" hate.


      But yeah...eggs, parm, cream, peas, pepper and pancetta. You could put that on a car bumber and it would be delish!



    • September 30, 2015 2:01 PM BST
    • My Partner left the Sunday Telegraph paper open on the table this morning, page open Article about Sally Clarke Restauranteur Chef, known for her staunch seasonal cooking. I like the Article as I do a lot of gardening , and Seasonal Cooking follows naturally on, and cheap.  

      recipe for Spiced Pumpkin,tomatoe and Chick Pea stew. see link

      I am going to try this today as I have all the ingredients from the garden, and its a good way to use up Fennel and Tomatoes before they go over.[Though I have to buy Cardamon seeds].Mainly though it seems to be good to make use of the 9  Pumpkins harvested so far. Looks to be a good Autumnal Evening Meal in response to the change to cooler evenings.

      I may post a Pic


    • September 11, 2015 5:12 PM BST
    • Sounds delish! All the different coloured chards look so pretty in the supermarket, but I never know what to do with them.

      Well I do now...

      Thanks Donna.


    • September 11, 2015 4:42 PM BST
    • Chardy cheese (V) my variation of Hugh Fearnley Whittigstall recipe

      Original recipe uses 750g of chard only ,but I do this with Potatoes  chard mix, and use the skins in the topping.

      I have got a lot of Chard in the Garden at the moment an Autumnal favourite,definitely recommended easy to grow,pest resistant.

      This hearty dish gives chard the cauliflower cheese treatment

      About 450g chard, 300g new potatoes salad variety[eg Charlotte,anya]
      Small knob of butter
      About 50g breadcrumbs
      A little Extra Virgin olive oil
      Sea salt and freshly ground black pepper

      For the sauce
      300ml whole milk
      ½ onion, peeled and cut in two
      1 bay leaf, nutmeg,fresh thyme sprig
      A few black peppercorns
      20g unsalted butter
      20g plain flour
      75g strong, mature cheddar, grated
      25g parmesan (or vegetarian alternative), or mature hard goat's cheese, grated
      ¼ tsp English mustard

      Heat the oven to 190C/375F/gas mark 5 and lightly grease a shallow, ovenproof dish.

      For the sauce, put the milk into a saucepan with the onion, bay and peppercorns. Bring to just below simmering point, turn off the heat add nutmeg srinkle and thyme sprig leave to infuse for at least 30 minutes, and an hour or two, ideally.

      Meanwhile, separate the chard leaves from the stalks, and cut the stalks into 1.5cm slices. Bring a large pan of salted water to a boil, drop in the leaves and blanch for a minute or two, until just wilted. Remove the leaves with tongs, drain and, when cool enough to handle, squeeze out excess water with your hands, then roughly chop. Meanwhile, drop the chopped stalks into the boiling water and blanch for three to four minutes, until just tender. Drain, toss with a knob of butter, season and spread over the base of the oven dish.

      Par boil potatoes for 10 mins , peel of and reserve skin when sufficiently cool. Chop potoes into large bite size and add to the Chard stalks in Dish


      If the infused milk has cooled completely, warm it gently, then strain into a jug. Melt the butter for the sauce in a medium saucepan over a fairly low heat, then stir in the flour to form a smooth paste (a roux). Cook gently, stirring frequently, for a minute or two. Remove from the heat and add a third of the milk. Stir vigorously with a wooden spoon or whisk until you have a thick, smooth paste. Add the rest of the milk in one or two lots, stirring it in until smooth. Return the sauce to the heat and bring to a boil, stirring. Let it bubble for two minutes, stirring every now and then, to "cook out" any taste of raw flour, then turn the heat right down. Add the cheeses and mustard, stir gently until they melt into the sauce – don't let the sauce boil, or it may curdle – and season.Add a pinch of Vegetable stock maybe

      Stir the chopped chard leaves into the hot cheese sauce and pour over the stalks in the dish.

      Take the reserved potatoe skins and mix with bread crumbs

      Scatter with the potatoe skin and breadcrumb mix,grate over Parmesan and cheddar,sprinkle Paprika and a trickle of oil, and bake for 20 minutes, until golden and bubbling.

    • May 11, 2015 4:25 PM BST
    • Takes a while to get this one together and best cooked in a slow cooker but youc an do it in an oven as well......


      Ingredients :

      1 x Beef Roast (sizes vary)

      400ml Beef stock

      200ml Merlot Red Wine

      400ml Shiraz Red Wine

      1/2 cup pitted, drained and chopped Kalamata Olives (black olives)

      1 large orange with pips removed, peeled and thinly sliced

      Black pepper corns (if desired)

      Olive Oil


      Marinade :

      Place  100ml |Stock, Merlot and pepper corns in a bowl and stir well. Put beef in a large sealable bag and add marinade, seal and place in fridge overnight. If you don't have a bag use a box but make sure you turn the beef over occaionally to ensure it is evenly marianted.


      Instructions :

      1. Preheat oven to high.

      2. Remove beef from marinade and place in a large baking dish you can cover (a large casserole dish or clay pot). |Cover well with oil and place in oven uncovered for 10 minutes. turn beef over and repeat for another 5 minutes. Remove from oven and turn it down to low-medium (low for a slower cook).

      3. Place left over marinade, shiraz wine, olives and orange in a mixing bowl and stir well to mix. Add to pot with beef and cover with lid.

      4. Cook for length of time until desired tenderness of beef and temperature of your oven. Turn beef over every 20 - 30 minutes.

      5. When done remove beef from pot and let cool while you prepare sauce.

      6. Place all left over liquid, olives and orange into a blender and blend lightly (not too much) so that you get a good consistency. If you already chopped your olives up really well you might not wish to do this. If sauce is too thin then place in a saucepan and bring to a boil, add small amounts of flour to add thickness and boil off some of the liquid.



      Goes nicely on a bed of mashed potatoes or plain rice.

      Sauce can be very potent :)

    • May 11, 2015 1:56 PM BST
    • I love home made soup and they're generally quite healthy (and easy to make).

      Apart from Pumpkin soup this one is my family's favourite (and even my fussy eater of a kid will have it too!).


      Ingredients :

      1 Litre stock )Vegetable or chicken)

      1 Kg Sweet Potato (The orange variety) (peeled and sliced)

      1 Onion (Finely chopped)

      250ml thickening cream

      4 rashes double smoked bacon (Ham can also be used or other bacon)(Finely chopped with excess fat and rinds removed)

      1 teaspoon Nutmeg

      1 teaspoon chives

      2-3 cloves (crushed is easiest but can use whole)


      Instructions :

      1. Place small amount of oil in a large saucepan. Add bacon and onion and cook lightly until onion starts going transparent.

      2. Add all other ingredients except the cream and bring to a boil.

      3. Cover pot and boil on medium-high for about 25 minutes or until sweet potato falls of a knife easily when skewered. Stir occasionally during boiling.

      4. Let it cool and then blend well.

      5. Return to pot and heat on low while slowly adding cream to desired texture and taste


      Serves 4-6 and is a main course (too filling for an appetiser).

      Lovely with buttered toast.

    • May 10, 2015 11:04 PM BST
    • Ok will post more when I get a chance :)

    • May 10, 2015 8:04 PM BST
    • Add cheese and onions and butter for moisture...

    • May 10, 2015 7:39 PM BST
    • Just realised my spelling was miles off :)

      Yes it was supposed to say Piroshki's......


      It's a fairly basic recipe so you can always experiment with whatever filling you like (lightly curried lamb mince turned out nice too for a more Indian type flavour).

    • May 10, 2015 7:22 PM BST
    • Up for anything, young lady.  Thanks.

    • May 10, 2015 6:55 PM BST
    • Yes I mentioned Peroshki's in my post...

      But they are typically served with Mashed Potato in the middle (very dry!!)

    • May 10, 2015 6:43 PM BST
    • Does peroshkis ring a bell?  Whatever, I shall try themShirley!

    • May 10, 2015 4:53 PM BST
    • These are rather fiddly and are part of my family's heritage from Latvia. They are also served in Russia (known as Perishki's) but with different filling. Traditionally our family only serves these at special occasions (like Christmas). They are served as an appetizer but are also nice served as an aside with soup (Borsht maybe).


      Ingredients :

      1 x packet dry yeast plus ingredients for making a sweet yeast (see packet instructions a they vary)

      1 x egg (beaten)

      2 x Onions (finely chopped)

      500g Bacon (finely chopped, rinds removed)

      1 teaspoon Paprika and Oregano

      |satl and pepper to taste


      Preparation : Filling

      1. Place onion, bacon, paprika, oregano and salt/pepper in a pot on medium and sautee lightly. Cook for approximately 10 minutes stirring well or until onion/bacon is mildly cooked.

      2. Let cool


      Preperation : Yeast

      1. Create your yeast according to the instructions on your packet. Mine generally is :

      Melt 100g Butter in 1/2 cup milk and 1/4 cup water and place 1/4 cup sugar and pinch of salt in warm milk. Let milk cool once all ingredients are dissolved.

      Place 3 cups of flour in  a large mixing bowl

      Add 1-2 eggs into centre of bowl, add milk mixture and stir well. Slowly add 4th cup of flour.

      2. Knead thoroughly and place in a covered bowl to let it rise (about 45 mins)


      Making Them :

      1. Preheat your oven to Medium-High

      2. Grease a baking tray (or use a non-stick baking mat)

      3. Break of a small amount of yeast and roll into a ball (about the size of a squash ball/golf ball).

      4. Flatten out the yeast into a rough circle making it as thin as possible, particularly at the outer edges.

      5. Place 2 teaspoons (roughly depending on size of perague you are making and consistency of your yeast) and place in the middle of your yeast circle.

      6. Fold yeast over in half and pinch the open sides together (making sure they are well joined).

      7. Place on baking sideways (not seam up) tray and bend the two corners in slightly on the flat side

      8. Baske with egg

      9. Cook for approximately 10 minutes (depends on your oven) or until yeast goes a light-medium golden colour.

      10. Serve immediately


      (this makes a large batch. If you need to keep any immediately put in freezer and reheat as required)

    • May 9, 2015 2:03 PM BST
    • If you like to entertain you can't go past this neat and very easy party trick that is gauranteed to impress your guests.


      You can do this with any 2 soups that come out at approximately the same consistency but for this example I will use my own "Creamed Vegetable Soup". And if you're worried about the cream yu can substitute one large white potato.



      2 Litres Vegetable Stock (Beef, Chicken are also okay)

      1 Onion chopped

      1 1/2 Large Broccoli chopped

      1 Head Cauliflower chopped

      500 ml Thickening cream

      Salt and Pepper to taste


      Note : Keep your broccoli and cauliflower seperate as we are actually making 2 soups



      1. Finely chop your onion and cook lightly with half in 2 seperate large saucepans.

      2. Place chopped cauliflower in one saucepan and chopped broccoli in the other. Add 1 Litre of stock to each saucepan and salt and pepper to desired taste.

      3. Bring saucepans to a boil and cover with a lid

      4. Boil for 15-20 minutes or until vegetables fall off a knife after skewering them stirring well every 5 minuts or so

      5. Let them cool for half an hour then blend each soup seperately and replace into seperate saucepans.

      6. Add cream to desired taste and thickness under low heat stirring well.


      Serving it [The snaeky bit]

      Place ach soup seperately in a spouted container that is easy to pour )I have a microwave safe Jug that works very well).

      Pour each soup simultaneously from opposite sides of the bowl trying to keep the rate the same. Soups should meet in the middle and remain seperate so in this case you'd have one half white, the other half green. People can also mix these two up if they like. Garnish with parsley or you can even make a semi Ying Yang design bynudging the two soups with a soup spoon to create a twist in the centre.

    • September 21, 2014 4:46 PM BST
    • Whoever invented the Microwave oven should get and OBE . I would die of starvation without itSmile. The Cod is abused! By me Marissa xx.

    • September 21, 2014 4:39 PM BST
    • When I first looked at the title of your topic I wondered how abusing the cod would improve it's flavor and whether or not you had intentionally abused the cod or the baseball bat you were holding just slipped several times. I was stunned because you don't seem like a woman prone to violence. Then I realized you were talking about the batter the fish was dipped in. :)

    • September 21, 2014 2:01 PM BST
    • Easy recipe :

      All you need to do is go to Iceland , the frozen food store not the country. Well you can go to the country but it is a long way to go for some Cod . Any way choose your frozen battered Cod from the selection on offer. There are instructions on the box but if you follow them you will not get accidental smoked Cod.

      So place your Cod in the oven (in a suitable thing) . Turn oven on then go and do about 5 things at once. There are two ways of telling you that your Cod is cooked , you may smell burning or like me the smoke alarm will tell you you lunch is ready. You now have accidental smoked Cod. Serve with a hammer and chisel and enjoy what is left of what would have been a meal.

    • September 7, 2013 12:41 PM BST
    • Ah, I see you've discovered the "instant poaching" method.  Well done.

    • September 7, 2013 11:11 AM BST
    • Home made Toast Heather? Sounds to much like hard work to me , a bit to taxing on my brain . PS: Thanks my kettle is a right mess now they exploded.

      Julia x.

    • September 7, 2013 2:00 AM BST
    • The cooking idea from Science/Math Girl - Use a solar cooker. In this youtube connection here is someone using the Sun only and no water - though it took 3 hours : 
      Fun in the Sun : )

    • September 7, 2013 1:45 AM BST
    • For my method you need : An electric kettle, water, 2 or 3 eggs, and a book (paperback approx. 350-400 pages)

      Rest the heel of the kettle on the book, the angle keeps the eggs away from the kettle element.  Insert eggs.  Cover with water. Switch on. When boiled wait for a few minutes depending on personal preference, I usually wait 6 mins.  Eh voila! a meal fit for a Queen.

      Some use the same water for their tea/coffee but I think the eggshell makes it taste funny.

      Look out for more exciting recipies.

      Coming soon, home made toast!

    • September 6, 2013 7:42 PM BST
    • Here is a delicious Dutch recipe for you and it is simple.

      You will need a cooker , a saucepan , water , one or to eggs or 27 its up to you , you can buy them but if you are a chicken then you can just lay them.


      Method . Put some water into the saucepan , what do you mean how much? It depends on how many eggs you have  , if you are opting for the 27 a lot. Heat the water up but don't burn it , now put your eggs in for as long as you like but not untill next week 5 to 10 minute is best .

      When they are done take them out of the pan , best use a spoon cos you will burn your fingers if not.


      That is it! You now have gekookt ei , or in English boiled eggs. Enjoy and try my whisky cake for dessert.

    • May 3, 2013 10:38 PM BST
    • Serves two

      1 teaspoon of salt

      1 teaspoon of sugar

      1 teaspoon of black pepper

      1 teaspoon of chilli flakes

      1 teaspoon of sesame oil

      1 dessert spoon of fish oil

      2/3 dessrt spoons of soy sauce

      1 leek

      2 potatoes

      1 bell pepper

      1 chicken breast

      1 tin of coconut milk

      3 keffer lime leaves


      peel & boil potatoes

      heat wok or frying pan high heat


      coconut milk



      chilli flakes

      black pepper

      soy sauce

      & fish oil

      bring to boil

      then add boiled potatoes diced

      turn down heat & allow to cook for 15 mins

      then turn up heat again

      add chopped leek

      sliced chicking breast

      the kaffer lime leaves

      sliced bell pepper

      & sesame oil

      allow to cook till chicken has turned white & is cooked roughly 3-4 mins

      Then serve with rice/egg noodles & sprinkle with fresh chopped coriander leaves.

      This same recipe can be used with raw prawns too

    • May 3, 2013 9:04 PM BST
    • Try it Debbie its delicious xxx

    • May 3, 2013 9:00 PM BST

      Laughing"Leave it in at gas mark spin 1200 for who cares."


       love it Julia xxx

    • May 3, 2013 8:35 PM BST
    • I think I may set up a green screen and act this out for youtube. It would be demented I think.

    • May 3, 2013 12:16 AM BST
    • Ingredients needed

      2 Large bottles of whisky at room temp.

      Loads of flour.

      Loads of butter

      Loads of sugar

      Loads of eggs

      2 More bottles of whisky


      Method . In a large large mixing bowl put a heap of flour in it.

      Half fill a large class of whisky and drink it just to be sure its the correct temp.

      Place a big lump of butter in the bowl.

      Just to be sure about the whisky drink another class full.

      Add loads of eggs.

      Is that whisky the right temp? Try another glass just to check.

      Now get a spoon and stir the mixture wilst just trying the whisky again "its important".

      Add some sugar to the mixture then try some more whisky , remember it is whisky cake so it is important.

      Oh the bottle is empty! That is why you need two bottles and two more.

      Now take a spoon and add one spoon full of whisky to the fridge and try a half a glass too.

      Stir the mixture with a bowl.

      Now put some more eggs in the bread bin and stir

      Try a bit more whisky.

      Are you keeping up?

      Add 6 spoons to the eggs.

      Place the sugar in your handbag and mix again.

      Try the whisky again! Is it ok?

      Take the oven and put it in the fridge.

      Now put the fridge in the porch.

      Stir the spoons again with a knife.

      If you are still vertical try some more whisky

      Now take the oven and put it in the mixture at 5000 degrees or gas mark eggs.

      Try a bit more whisky.

      When the fridge is hot put it in a bag.

      Slop the dolope in the sponge.

      Have a biscuit.

      Gone the what and slop the egg.

      Have some more whisky.

      Why is the room spinning?

      Take the room and put it in the oven.

      Put the onions in the draw.

      On a hot thing place two spoons and a knife.

      Have a rest and another class of whisky.

      Now the bathroom should be ready so put the draw with the onions in the car.

      Mix the cat in with the onions.

      Have another glass of whisky.

      Put the glass in the microwave with the dog.

      There is not much whisky left so just finish it off.

      Your cake is now ready to go into the washing machine.

      Leave it in at gas mark spin 1200 for who cares.

      You should now be on the floor.


      Tomorrow you can enjoy your cake (if you can find it).

    • February 20, 2013 2:54 PM GMT
    • When Cast Iron is properly seasoned, the clean-up only requires a wipe of a paper towel.  Ifg you're favorite cooking type strips out the seasoning then you have problems.


      I use only Cast Iron unless I'm cooking a dish like veal picatta that strips the pan, then it's stainless steel.


    • September 4, 2012 4:43 AM BST
    • Hey Melody, I think any of the fruitwoods do fine, my favorite being apple, but also the hardwoods do better than softwoods. Yummo!