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10:05 am
Fri 3-Feb-12
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danast
| | Argyll, Scotland | |
|  Supreme Being | posts 5694 | |
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 Morning all
Not quite sure how I am going to spend my day. It may be very quiet as I am feeling very tired.
I have had a lovely walk along the shore this morning, seen to the hens who have kindly laid some eggs for me. I had none yesterday, first time for a long time they didn't lay. I have to chop kindling for the fire as I have none at all and I have to try to sort this wall that Midge can jump over.
Quite fancy making a pot of my red soup today too.
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Old teachers never die, they just lose their class
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10:13 am
Fri 3-Feb-12
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Sooliz
| | sunny Somerset | |
|  Councillor | posts 2124 | 
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learning to love veg…..except celery :-O
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10:17 am
Fri 3-Feb-12
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Sooliz
| | sunny Somerset | |
| Councillor | posts 2124 |
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Blast, that link to the Clementine Cake didn't work, I'm so rubbish at this! 
It's a Nigella recipe http://www.nigella.com/recipes/view/clementine-cake-2559
(don't think I'll bother with the other linky thing  sorry  )
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learning to love veg…..except celery :-O
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10:21 am
Fri 3-Feb-12
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Toffeeapple
| | North Bucks | |
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Recipe and picture of Clementine cake in case anyone wants to make it. I had a piece of this in a Tea Shop once and it was delicious. I won't be making it (boil your Clementines for two hours?!).
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10:22 am
Fri 3-Feb-12
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Toffeeapple
| | North Bucks | |
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We cross posted! Ah well, two links now!
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10:36 am
Fri 3-Feb-12
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Sooliz
| | sunny Somerset | |
| Councillor | posts 2124 |
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Thanks TA, I'll get the hang of the linky thing one day (maybe!!)
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learning to love veg…..except celery :-O
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10:51 am
Fri 3-Feb-12
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Hattie
| | Bucks/Oxon Border | |
| Supreme Being | posts 4316 | |
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Good Morning !
Have a good day Janet, hope you get your fruit bushes.
I had a strange night, very disturbed, could not get back to sleep….I kept worrying the boiler would seize up again….it didn't & I am really warm & cosy & I have the comfort of a huge potful of wonderfully tasty ox-cheek casserole. I have to admit to eating a bowlful of it at 3am this morning when I turned the slow-cooker off. It had reach that wonderful just-about-to-fall-apart stage. I tell you you must try it…..rush over to Waitrose & buy it. It's a doddle to cook, especially in the slow-cooker or a range. I listed my ingredients on the 'what are you cooking today' thread. I also got a half-price whole Gressingham duck with my Waitrose delivery so today I am going to cut it up into portions & freeze them. Then I will take off any small bits of meat to use in my spring rolls (I found the missing pack of filo pastry in the freezer & it's defrosting now). The carcass I will use to make stock. I shall wrap each breast separately. I will probably slow-cook the legs & wings with Seville oranges& a bit of honey. I love seeing how many good sized meals I can get out of each luxury bargain. I may only have a small pension but because I was taught to cook by experts of household management I have a very varied & tasty diet. I wish I could pass this knowledge on to younger people.
Did anyone watch Raymond Blanc's progamme ("The Very Hungry French Man") about food in his home region of the Franche Compte; lovely shots of him & his mother cooking together. All the food looked so good & his enthusiasm was infectious. If you missed it you can watch it on BBC iplayer. There are more episodes to come on different areas of France. i really recommend it.
 Have a good day everyone & keep warm. 
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Those who cannot forgive others break the bridge over which they themselves must pass. Confucius
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10:59 am
Fri 3-Feb-12
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danast
| | Argyll, Scotland | |
| Supreme Being | posts 5694 | |
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I watched Raymond Blanc last night too, Nadine. I really like him and I thoroughly enjoyed the programme especially the bits with him and his Mum. I think there are five in the series and next week he is in Burgundy.
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Old teachers never die, they just lose their class
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11:10 am
Fri 3-Feb-12
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Hattie
| | Bucks/Oxon Border | |
| Supreme Being | posts 4316 | |
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Yes Danuta, I have always admired him. Years ago I used to eat at his little restaurant in Oxford when he first started up. I have been to Le Manoir once but it is out of my league (money-wise) now. When I had my little restaurant a lot of his staff used to come in for tea on their afternoons off….they clearly adored him as well as admiring his work. I think this comes over in his programmes. I have most of his recipe books.
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Those who cannot forgive others break the bridge over which they themselves must pass. Confucius
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11:10 am
Fri 3-Feb-12
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Toffeeapple
| | North Bucks | |
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I did watch the Blanc programme but I always have trouble with his accent. You'd think that by now, he would have got rid of it. It reminded me of our lunch at Le Manoir, wore me out!
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11:12 am
Fri 3-Feb-12
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Toffeeapple
| | North Bucks | |
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Nadine, I meant to say sorry that you had a disturbed night, it's horrible when that happens. I hope you manage to catch up with your sleep in the day.
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11:16 am
Fri 3-Feb-12
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Hattie
| | Bucks/Oxon Border | |
| Supreme Being | posts 4316 | |
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I love his accent TA…….I have no problems with it.
I don't think he would want to loose it; it's a business asset……..!!! 
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Those who cannot forgive others break the bridge over which they themselves must pass. Confucius
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12:25 pm
Fri 3-Feb-12
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Toffeeapple
| | North Bucks | |
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I think it is his timbre as much as his accent, I can't hear or understand the half of what he says.
It was a nightmare at Le Manoir, almost all the staff were foreign and very quietly spoken so although they introduce the dishes as they are brought to table, I had no idea what I was supposed to be eating. We won't be repeating that experience.
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4:01 am
Sun 5-Feb-12
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Hattie
| | Bucks/Oxon Border | |
| Supreme Being | posts 4316 | |
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Post edited 4:03 am – Sun 5-Feb-12 by Hattie
Toffeeapple said:
Recipe and picture of Clementine cake in case anyone wants to make it. I had a piece of this in a Tea Shop once and it was delicious. I won't be making it (boil your Clementines for two hours?!).
I missed this post the other day.
I used to make this clementine cake all the time when I had my restaurant as it could be enjoyed by nearly everyone (obviously not those with nut allergies). I used to cook my clementines in a bowl of water in the microwave, covered with plastic. I think it used to take just under 10 minutes, but you can experiment with that as I was cooking in large quantities.
By the way this cake it great served hot as a pudding with a hot or cold compot. You can make it with hazlenuts too; great with raspberries. I have also made a lime version & a lemon one (but you have to use thin-skinned lemons).
Just a little warning: in warm weather you must keep the cake chilled as it goes mouldy fast.
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Those who cannot forgive others break the bridge over which they themselves must pass. Confucius
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6:32 am
Sun 5-Feb-12
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Sooliz
| | sunny Somerset | |
| Councillor | posts 2124 |
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Well, I made it a couple of days ago and it's absolutely delicious…..Steve really likes it too and he hates almonds! (I didn't tell him it was made with almonds, just gave him a piece to try and then told him after he said how nice it was ). To be fair, it doesn't really taste almondy, and I put in a good teaspoonful of vanilla extract to help mask any nut taste. As you say, Nadine, it would be lovely as a pudding with some fruit compote and creme fraiche.
Oh, and it's the easiest cake in the world to make! The food processor does everything. (I do like labour-saving recipes….oh, this could qualify for the 20 minute wonders section, sort of, if you don't count the cooking time!).
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learning to love veg…..except celery :-O
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), I'm going to stay in my nice warm kitchen and have another baking day. A quiche, some little pasties for Steve to take to work (got some CFC bacon to use up), and a Clementine Cake – [Image Can Not Be Found]. No flour in it, so GF, and I'll use mostly sweetener instead of sugar to make it diabetic friendly. I just hope the clementines mask the almondy taste, or Steve won't eat it (he loathes almonds, he wouldn't even try it if I told him what it was made of….good job he doesn't come on here and have a read! 
