Recent content by megaresp

Does anybody here make their own peanut butter? My standard peanut butter recipe is... 200g unsalted peanuts roasted (already shelled) Paprika (for colouring...as much as necessary to get it looking right) 1/4 tsp salt Add to food processor, and blend until thoroughly chopped and mixed Add 3...

The eating, of course! Although the baking (and especially the smell) is fun too. For me, nothing beats shortbread (unadulterated, without sugar sprinkled on top). I've tried all sorts of experiments with chocolate, frosting (yes, really), cocoa, cinnamon, vanilla and various 'flavourings'...

I think you'd have more luck posting in the "Cooking Accessories > Appliances" category.

I'm a big fan of American style pancakes (i.e. fluffy, rather than the pathetic crepe-wannabe nonsense they try to fob off on me here in London). Recently, I've been experimenting with savoury pancakes, but without a great deal of success. Has anybody else tried this? In particular, I'm keen...

Thanks Yakuta. I do indeed like Indian flavours, and this sounds like a fantastic recipe. Even better, my Dad is especially partial to Indian cooking. I think he'd get a kick out of this in particular (it seems like fusion cooking, though I suppose it probably isn't). I happen to live in a...

Thanks Robo410. I never thought to brown the shanks in the oven, but this would be much easier than in a pan (due to the shape). I assume you coat in flour first? Also, do you xfer the juices from the browning?

It sounds mouth wateringly wonderful. I think this is on the cards for Sunday's dinner, as I can pick up lamb from a local Farmer's market. Thanks Laury. Do you use fresh or dried herbs?

Whatever you feel will make you happiest.

This made me laugh out loud (which startled my wife) :lol:

When I'm feeling especially lazy, and in need of a treat, I pick up boil-in-the-bag lamb-shanks from the local supermarket. The resulting fall-off-the-bone and dissolve-in-the-mouth lamb shanks and mint gravy are delicious. I've tried replicating this in a casserole dish, but so far haven't...

Just picked up some New Zealand clover honey. It's pretty mild and inoffensive, but brings back wistful memories of home for me. It sounds like you're about to head out into the wild and collect it yourself. Is that what you meant? If so, it sounds like fun. What do you have to do, and what...

Prophesy, you have got me into the mood to make some bread! It's been waaaay too long. I love making crusty wholemeal bread with chunks of stuff (nuts, seeds, whatever I happen to have). When it's still warm from the oven, it tastes great all by itself.

If you like pancakes, they'll use up your self raising. You might also take a look at Irish soda bread. A good old fashioned sponge will use it up, as will cup cakes.

Yes, if you want to. I've done this from time-to-time, when I simply wanted to hand-make some bread and that was all I had in the cupboard. I make my own pancakes with lacto-free milk. This is regular milk for all intents and purposes. I don't attempt to sour the milk. I add self-raising and an...

I replace butter in shortbread with a product called Pure. It's made from sunflower oil, and unlike most margarines contains no dairy (which is why I use it). It's fat content is 67%. Maybe it's different with other types of cookie, but with shortbread I find the type of flour I use has the...