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Marmalade
Wed 10-Mar-10
10:30 am
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brightspark
Wilts

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What about the 'gateau' flour - isn't that self-raising?

Smile

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Wed 10-Mar-10
10:42 am
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brightspark
Wilts

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yes, I've just posted it on my blog 🙂

http://www.larecettedujour.org/2010/03/luscious-le.....e-cake.php

The photo's not very good, but the cake was 🙂


Brill - thanks Veronica - you're a star Star  Star  or two .......

Big_Hug

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Wed 10-Mar-10
10:42 am
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veronica
France

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no idea -- I've never paid the extra for it 🙂 I thought it was just a different type, finer or something.

Wed 10-Mar-10
4:25 pm
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mutley
Didcot/uk

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I think it is called a mousepad, As in where mice hang out ?

Looks like the keypad that Mutley somethimes uses.   somethimes...............ABC..... Now look up lol

And my key board plays up ? Whistle Big_LaughBig_LaughBig_Laugh  Zap...........

Wed 10-Mar-10
5:08 pm
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Toffeeapple
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Big_LaughBig_Laugh

I'll try that again!

Wed 10-Mar-10
6:35 pm
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shelley
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veronica said:

Hi Shelley

I never bought SR flour in the UK anyway. I've always just used plain flour and added baking powder (levure chimique). That way you can adjust the amount according to what you are making. As a rule of thumb, one of those ubiquitous pink sachets is enough for 500 g of flour.  For that recipe I used plain flour + 4 tsps BP.


thx veronica!Smile

Beth is going to try the recipe this weekend!

Tue 27-Apr-10
3:12 pm
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paperman
Saxmundham, Suffolk

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I think you are getting off the marmalade !!  being male I am always trying to cut a corner somewhere and this slicing of the peel is a real pain !!  I am using a processor with the thin slicer thingy which seems OK but I still get the odd bit that whizzes round and misses it's date with destiny and I end up then with a whole lot of bits that I slice thinly with a knife. I have tried a mandolin but that is somewhere between useless and dangerous unless you want fresh flesh in with the peel. Am I missing something somewhere or is this slicing thing a pleasure that I have yet to accomodate ?

Following on from the slicing etc. I tend to put the lot together with the juice and some water into the slow cooker to soften over night or during the day whilst I am at work, I find it is more reliable than just soaking especially with lime peel which seems to have the consistency of shoe leather. Is this what others do ?

Forgive the newby questions but have not been doing this too long but am really enjoying it.

I have reached an age where my train of thought often leaves the station without me...

Tue 27-Apr-10
7:31 pm
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shelley
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Hi there

most of Fionas recipes follow Delia's method of poaching the fruit first and then slicing; it is a little messy but allows for very easy chopping and slicing; even limes !Smile

Wed 28-Apr-10
1:10 pm
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brightspark
Wilts

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Paperman - Chris - you could always do the job in stages, and freeze the peel, if you find the job a bit tedious.

My current batch of marmalade is probably the best-tasting ever, and it was made from clementines. As we ate the fruit (they were washed beforehand), I sliced the peel, and froze it.

When I had sufficient, I cooked the peels for some hours (?3), then added fresh orange juice, together with juice from freshly boiled-up Bramley apple cores and peel.

Fiona's recipe is far superior to mine, but we have do have a delicious preserve - though not to everyone's choice perhaps ....... it works for us ! Ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Wed 28-Apr-10
5:14 pm
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paperman
Saxmundham, Suffolk

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Many thanks for the suggestion, I will give that a go, quite often for some reason we are chucking the peel away when we east the fruit, we wont now. The last lot I made was 50/50 ordinary oranges and lemons with a generous addition of Whisky at the end, the recipe I had, had a modest amount of the liquer in it and I could not taste it so I doubled it up plus a bit more and like yours, it is the best I have made, probably a good job that the alchohol flashes off otherwise we might all be rolling around!

I have reached an age where my train of thought often leaves the station without me...

Mon 3-May-10
11:05 am
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Danny
Scarborough, England
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Hi Chris - interesting that you tried adding alcohol. Fiona added Bushmills to her latest batch but I could not get any scintilla of whiskey flavour at all. The hairdresser who calls by every six weeks reckoned that she could taste it OK.

Yes, Delia's method of poaching the fruit first does work a dream. Fiona spent a relaxing afternoon in the warm spring sunshine at the garden table by our pond slicing it all quite finely.

It's so worthwhile persisting to master marmalade making. Then you get the best type that suits your own personal taste. We like ours tangy with medium cut peel. One of our favourites was when Fiona fell asleep on the sofa one night while she was staying up late to finish a batch. We christened the resulting product Dark Knight (says it all). We loved it at the time but her family hated it.

Never knowingly underfed

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