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pantyhose or stockings placed over a jug may help.

:lol: yeah like tucking a restaurant's table cloth into your collar? :wink:

Let me google that for you

:rofl: no no no ! Harry, I just take my plate through to the living room innit !

Olden day types only had a valve that sat loosely on the lid... too much pressure and off they flew.

First time I tried to impress a boy with my cooking - Marinated a rump steak in tobasco sauce. That put a whole new meaning to the words HOT DATE. :ohmy: Lesson: There is a reason why a label says only use a few drops !

One has to wonder why there aren't packs of half the length spaghetti/linguine - or are there ? Trying to eat little bits of spaghetti/linguine is like trying to eat spare ribs with a knife and fork! Besides, (depending on the mood/setting of course) messy food can be so sexy !:lol:

I use a lot of various jars and packets. Chicken Tonight sauces are really good. The Spanish Chicken one is great for any sort of sauce that needs a tomato base. I do always enhance these cheats by adding peppers, onions etc. Canned condensed cream of chicken and mushroom soup is nice to make...

Hi Margi I have always enjoyed Gewürztraminer with any curry sort of dishes. I did some research and Zonnebloem Shiraz would be good with this.

I had a throw together thing tonight. Left over ham, peppers, onion, leeks, mushrooms. I did a crustless quiche with a simple green salad and beetroot.

Margi, you have asked me to recommend some good Stellenbosch Reds. To be honest my student days ( many moons ago ) of throwing the stuff down my throat has meant that I have had an aversion to red wine of any cultivar / origin. I have however very recently been re introduced first to Rose (...

didi is one of my nicknames. That particular username was used, so I added the initials of my surname. In hindsight I could have been a bit more "creative" with a username, but hey ho.

Thank you for the warm welcomes. I have only recently moved from the North West to the NE. Lived near Blackpool for 12 years.

:ermm: I would think it was chicken soup ! :ohmy:

I inherited an old PC that had a valve that just sat on the PC, no screw in thing. I made some pea and ham soup, left it on high a bit too long and .... well the valve shot off and out erupted a volcano of pea soup. :ohmy:

:lol: I think I take longer to eat than some foods cooked in the PC. I did learn to eat pretty quickly when in boarding school tho. My friends all know me by now and are used to me still eating after we have left the table. That is what enjoying food is all about ... good company, good food and...

Irish Stew - SPOT ON with the lamb .. I use round neck, middle neck, lamb rib in my irish stew, but I do get rid of a lot of the fatty residue. I remember my gran making her stews or Bredies is what we call them in South Africa .. if you are a slow eater like I am the fat would start to stick to...

Here is the Recipe for the Yellow Rice that is traditionally served with Bobotie. Raisins really to go so well with this. Yellow Rice. ( recipe from Rainbow Nation. ) Ingredients 2 cups of rice ¾ cup raisins, soaked in water for 20 minutes, then drained 1 teaspoon of turmeric a dash of...

I use a dash of apple sauce in mine. So many non South Africans can't quite relate to the mixing of savoury and fruit, but as you have said, the way it is done, you hardly notice that there is fruit in when it is all combined. My hubby has a problem with dried fruit in bobotie, so I just use Mrs...

Yep, all seems OK now. Thanks, you have a great afternoon too.

I use round bowls with a lid that has a vent you can open or close. This is meant to be used to "steam" things in the microwave, but they work great to store food that needs to "breathe"

I have experienced the same problem today. Pages have to be refreshed a few times before they load properly.

Wow, I am sooo glad I googled a quiche recipe and came across this site. I have spent hours this morning having a look around and just love it so far. I am a South African expat living in the North East of England. I love sharing the wonderful traditional SA cuisine and also getting to know...