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@wakeupdeadisgodlike wrote:
Pie. chips, peas and gravy.
Stick the oven on and put chips in at around 200 for 30 mins (ignore the packet, they are soggy as fuck if you put them on for 20)
Go upstairs and play Xbox for 20 mins.
Back down and open the tin of marrowfat peas and stick them in the microwave for 3 mins.
Stick the kettle on and have a cig.
Now the peas are done, serve them on the plate and put your Hollands pie in for 4 minutes.
Nows the time to make your gravy. 4 teaspoons of bisto in a cup and mix with boiling water. Stir a little and your good to go.
Get it all on your plate, cover it in salt, pepper and vinegar to suit and serve with 4 slices of Warbie blue and you have a delightful dinner in just 30 minutes.
has to be mushy peas with chips but sounds yummy :lol:
Baby Grower
Hmmmm Very Good question indeed
My dad worked in the forces when i was born out in RAF Wegburg west germany
and my mum was half welsh half German
my dad white britishso i lived the first 4/5 years of my life in germany then moved back to the uk for a while then back to german finaly returned to the uk when i was about 9 i think
my mum was very proud to be welsh and often spoke welsh and celebrated St Davids day
we have always celebrated St Georges day as well we also followed some german customs regarding christmas etcalthough most of our British christian religous festivals in our local schools and neighbourhoods have been stopped in case they upset other religeons.
i personal think this is stupid we are now a multi culture society and as so should respects everyones beliefs and religeons and allow everyone to celebrate them in there own way
when someone ask’s me my race or creed or religeon i tend to say im a pinky coloured hienz57 :D .Dydd Gwŷl Dewi Sant hapus ! Happy ST David’s day!! everyone xxxxxxx
stocktake
@anc wrote:
@angelbabe wrote:
http://www.oldjake.co.uk/index.php
is where i gey mine from anc its veggy made with caramel its truely yummy :D :D
Fair enough angel, just thought I saw one under oxo a while ago that did have meat extracts in it! mwa – no mis-intent intended! xxx
none taken anc i saw a documenty on oxo’s gravey being none veggy so i was lucky :)
:lol: Boiled Egg and Soldiers Dessert :lol:
Ingredients :
1x Ripe mango
Caster sugar to taste
Lemon juice to taste
1x 1/4 liter fu fat milk
50gm Caster sugar
1x Vanilla pod
3 Med Egg yolks
25gm Plain flour
1pch salt
1/4lt Double creamSOLDIERS
100gm Plain flour
100gm Rice flour
100gm Caster sugar
100gm Unsalted butter
1med Egg, beaten
pch SaltPeel and stone the mango, liquidize until smooth.
Add the lemon juice and sugar to taste.
Pass through a fine strainer and store in the fridge until needed.
Beat the yolks, sugar, salt and flour until pale.
Bring milk to just before boiling point, flavour with the vanilla pod.
Pour on to the yolk mix, pour into a clean pan, stir until boiling point and then pass through a fine strainer.
Cover and cool. Whip cream until soft peaks and fold in the cold cream mixture.
Soldiers:Sieve the flours and salt into a bowl.
Rub in the butter until breadcrumb texture.
Mix in the sugar. Bind with the egg until you have a stiff paste.
Press the mixture in to the tin to a depth of 1/4 inch.
Bake in a pre set oven at 175C/375F until golden brown(approximately 20 minutes).
Turn out whilst hot and cut quickly into fingers.
Cool on a wire rack and when cold, store in an airtight container.
To assemble the dish place a little of the mango puree in the bottom of a clean egg shell.
Cover with the vanilla cream and place more mango on the top to resemble the egg yolk.
Place the biscuits on the side of the plate with granulated sugar and grated chocolate to resemble the salt and pepper.
:Dhttp://www.oldjake.co.uk/index.php
is where i gey mine from anc its veggy made with caramel its truely yummy :D :D
That’s one of the things I miss most about being a vegetarian, gravy.
mum used to make it using the juices from whatever meat we were having that Sunday I think beef made the best gravy! with lashings of liquid from the veg (cauliflour for flavour, pea to thicken it up) and a few drops of gravy browning. She used an old, crusty baking tray, and the end product really tasted divine. It was so thick it could pass the spoon test. Let me explain!
The spoon test consisted of pouring the gravy into a gravy jug, and then trying to stand a spoon up in the jug. Nine times out ot ten, the spoon remained standing without any support. Now that’s what I call thick gravy!
I’ve finally found the ideal gravy, and the bonus is you don’t even have to boil up loads of vegetables to get the stock!
Take one onion. Peel off the outer skin and chop it in half. Then slice it so you get lots of crescent shaped onion pieces.
Place the onion in a bowl and add one tablespoon of plain flour, and cover with 10ml of oil. You can use pretty much any sort of oil, but I find vegetable oil works best.
Mix it all up together and add a few sprinklings of feshly ground pepper. Spread this mixture out onto a baking tray ad roast in the oven at 180C for 20 minutes.
Whilst the onions are roasting you need to prepare a pint of vegetable stock. There are loads of ways of getting good vegetable stock, the best is boiling up a good mixture of vegetables and using the left over water, but you don’t always want to be bothered with preparing and boiling vegetables just to get some stock, so stock cubes are a good substitute.
For the ultimate gravy thoug
h I don’t just use any stock cubes. Oxo are OK, but you can’t beat Marigold Vegetable Bouillon. You can buy it from most supermarkets for about £2.00, and although this may seem expensive, don’t worry as a tub of this lasts for ages.Put two heaped teaspoons of this in a jug and add a pint of water. Stir well.
For some extra flavour I add a pinch of English mustard powder (I use Colemans, but a supermarket own brand would be fine), and a dash of mushroom ketchup. I like a bit of bite to my gravy so I add a little bit more ground pepper and a splash of chilli sauce. Not too much, you don’t want to blow you head off with gravy, but this does add a little bite and more flavour.
I’ve also got a thing about aneamic sauces, I can’t stand light coloured gravy or stews, so I add a couple of drops of gravy browning. It doesn’t change the flavour but does make the liquid a lovely dark drown colour, just what a good gravy should look like.
Pour the stock into a pan and turn the heat up. Add the onions from the oven and stir. Kepp stirring.
And stir some more!
When the gravy is bubbling away, reduce the heat and simmer for about five minutes, stirring occassionally.
The voila, lovely, thick, tasty onion gravy. Perfect with some vegetarian sausages and mash!
I know that seems an awfully long winded way to get some nice tasting gravy, but once you’ve made it a couple of times if really doesn’t take that long at all, and really is worth the extra effort. plus you can always freeze some
Beats a jug of Bisto anyday!
http://www.youtube.com/watch?v=whSYTSXm8wo
The Jam – Going Underground@thin ice wrote:
copying 3 or 4 recipices from a book and posting them on the net every single day must qualify for an obsession :wink:
bit like yours ya mean where you have to turn nearly every thread into a war zone with ya snotty comments if you dont like my posts why not be an adult and ignore them which is what ive done with yours in the past, and as for the sorry you sent in pm you clearly arnt so in the future i will ignore you :roll: :roll: