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Ooh this is fun!!! Best score so far is 313 :smile:

Here are a couple of recipes/techniques that might be of interest: Curry Sauce So often low fat and fat free curry sauces are thin and disappointing - it's a texture thing! This one works nicely... Basic recipe: One large onion sliced 1/4 pint fat free stock Curry powder (or your own spice...

Thanks both! I shall report back when I've experimented :chef:

Hmmm thanks Kyles. I shall haunt the fruit and veg manager in all the local supermarkets then :smile:

This sounds delicious - does anyone know where you can buy spaghetti squash in the UK?

Thanks for all the explanations folks - sorry for the delay in replying, I'm still working out how to navigate this site! So if I were to try the biscuits and gravy combination... which recipes should I use?? :chef:

I hope you enjoy it Linda :smile:

A pack of peanuts on an aeroplane - 'Warning Contains Nuts'.... My favourite, which I've only read about and not actually seen, is on a Japanese food mixer and says 'Warning! Not to be used for the other use.' Don't know about you, but I'm dying to know what the other use is :smile:

Mine would be a Port and Stilton sauce I do for steak which is always very well received, even by those who say they don't like blue cheese.

Haggis, neeps and tatties is one of my all time top 10 favourite meals. Haggis is delicious - rather like a sort of peppery sausagemeat. Is offal not favoured in America then? Like tinned haggis, tinned mushy peas are dire and proper dried peas are a whole different ball game. I've no doubt...

Ignorant Brit Warning Ok... biscuits and gravy? For breakfast? Am sure this is delicious... convince me :ermm: What is iHop? Paint - I've only ever had sweet French Toast in England, I didn't realise there was a savoury kind :smile: What's a Denver omelet? Chocolate chip pancakes!! What a...

When we got together he was a single man living out of tins and I was a divorcee who knew how to cook. I think I could've fed him practically anything and he would've sobbed with gratitude. I didn't have to change my cooking style until 9 years into our marriage when, at the age of 34 he was...

It will work absolutely fine in your KA with dough hooks - just remember to make a pretty sloppy dough and don't over knead it, just enough to combine the flour and water. I promise you you don't need courage, it is the easiest bread in the universe :smile:

This is known in our house as 'Kirsten's Bread' because it comes from my friend Kirsten. The recipe and method which follow are hers, my notes on what I do are at the bottom. 1kg granary flour 1 cup wheatbran (optional) 1/2 cup wheatgerm (optional) 1/2 cup oatmeal or porridge oats (optional)...

We like Meatball Stroganoff in this house - cheap and tasty :smile: 500g ground beef 2 large handfuls breadcrumbs I large egg beaten seasoning 2 tbs oil 2 tbs butter 1 large finely sliced onion 8 oz button mushrooms Wineglass white wine or cider 1/2 pint heavy cream 1/2 pint sour cream finely...

Hi Ron You've had some good replies - I hesitate to stick my nose in here, being new and everything, but what the heck! I've always subscribed to the theory of 'brick in, brick out' ie if you put a leaden lump of dough in the oven guess what you'll get out of it? If you can, try and work with...

luvs_food - if it isn't refrigerated, is it tinned? I've only ever seen fresh clotted cream in this country. I love it in rice pudding (on any hot pudding really) and also with ice cream - because I'm deeply greedy. There used to be an ice cream shop in Mevagissy (Cornwall) that sold huge ice...

Thanks for the welcome everyone! Once I can work out how to get the photos off the camera, I'll post them. I'm not entirely useless, honest, but the camera I used doesn't belong to me... Brooke - I use Bee because it is actually my name :smile: jkath - I go to a fantastic local secondhand...

Hello everyone I'm a busy mum of four from the North of England. I love cooking and like to try new recipes and techniques all the time. This week I made sourdough bread for the first time, and boy! was it impressive :smile: I even took photographs...:blush: I'm a compulsive cookery book...