[AngelBabe]

:shock: :shock: omg tmi me thinks :lol: :lol: :wink: :D

[AngelBabe]

@yourchoice wrote:

@angelbabe wrote:

ok who has there music blasting out :shock:

Sorry didnt realise you were the new neighbour :shock:

pmsl you could have played some better music i mean spice girls come on :shock: :lol: :lol:

[AngelBabe]

ok who has there music blasting out :shock:

[AngelBabe]

foxgloves

[AngelBabe]

just finished the ironing and doing school uniforms for kids

[AngelBabe]

:lol: sarcasticpratt :wink:

[AngelBabe]

My brothers favorite

Corned beef hash

Ingredients

25 g butter
2 onions, chopped
1 tbsp fresh thyme, leaves only
1 tsp Marmite
350 ml beef stock
150 ml red wine
375 g corned beef
2 tbsp flat leaf parsley, chopped
salt, and freshly ground pepper

For the topping:

750 g potatoes, peeled
salt, and freshly ground pepper
milk, for mashing potatoes
25 g butter
50 g cheddar cheese, grated
25 g breadcrumbs

Method

1. Preheat the oven to 200°C/gas 6.

2. First prepare the potatoes for the filling. Boil the potatoes in a large pan of simmering, salted water. When they are just cooked, remove from the heat and cool in cold water. Drain, dice and leave to one side.

3. Meanwhile, heat the butter in a frying pan. Add in the onions and thyme and fry for 3 minutes.

4. Add in the marmite, stock and red wine and cook briskly until reduced by half.

5. Add the corned beef and parsley and season with salt and freshly ground pepper.

6. Cook for 5-10 minutes, breaking it up with a fork.

7. Season the diced potatoes and mash them thoroughly with milk and the butter.

8. Place the corned beef mixture into an ovenproof dish and top with the mashed potatoes.

9. Mix together the grated Cheddar and breadcrumbs.

10. Sprinkle the mixture over the mashed potatoes and bake for 20 minutes until golden brown.

[AngelBabe]

bulldog clip

[AngelBabe]

another one for your :lol: :wink: :lol: :wink:

Seedless Grape Coffee Cake

150g caster sugar
150g butter or margarine
3 eggs
150g self raising flour
1 1/2 tsp baking powder
1 tbsp hot water
2 tbsp instant coffee (add more if you like it strong)
2 cups seedless grapes, washed
¼ cup sugar
1 tsp. cinnamon
tsp. nutmeg

For The Icing

225g icing sugar
100g butter or margarine
1 1/2 tbsp instant coffee
1 tbsp hot water
Strawberry jam (optional)
1/2 cup of seedlessgrapes

Method

1. Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.

2. Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don’t use all the flour.

3. Add the rest of the flour and the baking powder to the mixture and fold it in gently

4. Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins Top with seedless grapes.
Mix sugar, cinnamon and nutmeg and sprinkle over grapes and cook for 30 minutes

5. Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don’t add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.

6. Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) and spread the strawberry jam ont the bottom of the other. Spread the remainig icing ontop of the cake
decorate with grapes

:D :lol: :lol: think i better hide now :wink:

[AngelBabe]

this one is just for yourchoice :wink: :wink: :wink:

Grape Upside Down Cake

* 2 lbs. red grapes, seeded or seedless
* ¾ cup sugar
* 1 tsp. salt
* 2 ¼ cup cake flour
* 1 1/3 cups sugar
* 2 ½ tsp. baking powder
* ½ cup shortening 1 cup milk
* 1 tsp. vanilla
* 2 eggs

Preheat oven to 350 degrees. Grease a 9 x 12 inch baking pan. Wash grapes and pinch stems off. Cook in heavy sauce pan until pulp is soft; run through a sieve or cheesecloth to remove seeds, if necessary. Place grape pulp into saucepan, add skins and ¾ cup sugar; cook until skins are tender (about 15 minutes). You should have about 2 cups of pulp.

Sift dry ingredients into mixing bowl. Add shortening, ½ cup milk, eggs and vanilla; beat 2 minutes. Add remaining milk; beat 30 seconds. Pour into prepared pan. Spread grape mixture over top of batter. Grape layer will sink to the bottom during baking. Bake 45 minutes. Serve warm with whipped cream, if desired. Makes 12 servings.

[Author]

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