Bollocks!
Bloody cake bloody broke coming out of the arsing tin.
NAHG.
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I bet it will still taste stupendous.
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Oh Dahlink
Thatās not really a āLikeā
Medicinal?
Carinthia.xx
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It was not intended for me. I really donāt need to eat a whole cake, already having an appreciable gravitational pull.
And yes, please.
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Is icing an option? Iāve often covered such accidents by using it as a combined grout / camouflage.
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Meanwhile, whilst we are here, there was this apple cake Someone made for me when she visited, and I would dearly love to have the recipe: it was fantabulous.
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It was probably Mary Berry (Best Apple Cake). If not, worth a whirl anyway. Almonds not compulsory, and vanilla extract also works if you are avoiding nuts (but if you are, what are you doing here?)
https://www.maryberry.co.uk/recipes/baking/the-very-best-apple-dessert-cake#:~:text=Ingredients.%201%20225g%20self-raising%20flour.%202%201%20level,peeled%20and%20cored.%208%2025g%20flaked%20almonds.%20
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That is definitely going to be made!
Looking at the rest of that page, surely the coffee & walnut Battenberg is in breach of some law or other? (Thatās going to be tried too!)
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I wonder if that has to be made with raw apple; I just happen to have a container of stewed apple in the fridgeā¦
I also wonder whether it can be made using plums, of which I also happen to have several.
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I would think that stewed apple may be abit wet, Fishyā¦
Carinthia.xx
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Seconded most heartily. Do Not Try This At Home, children.
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(sticks out lower lip)
(sulks)
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https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1214209
Actually, I used groundnut oil and fresh tomatoes.
Soo xx
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Mughlai Lamb with Turnips (Shabdeg) ā serves 6
10 small turnips, weighing 750g when the leaves and stems have been removed (halve the turnips if they are larger)
5 medium onions, peeled
8 tbsp vegetable oil
1kg stewing lamb shoulder cut into 4cm cubes (include some bones if you have them)
285ml plain yoghurt
2.5 cm piece fresh ginger, peeled and very finely chopped
Ā½ tsp ground turmeric
Ā½ tsp cayenne pepper
1 tbsp ground coriander
2.25 litres water
Ā½ tsp garam masala
Peel the turnips and prick them all over with a fork. Put them in a bowl and rub with Ā¾ tsp of salt, then set aside for 1Ā½-2 hours.
Cut the onions in half, lengthwise, and then across into very thin slices.
Heat the oil in a large, wide, and preferably non-stick pot over a medium-high heat. When hot, stir and fry the onions for about 12 minutes or until they are reddish brown in colour (this took longer than 12 minutes on our hob). Remove the onions with a slotted spoon, squeezing out and leaving behind as much oil as you can. Spread the onions out on a plate.
Add the meat, yoghurt, ginger and 1 tsp of salt to the pot. Stir and bring to a boil, then turn the heat up to high. You should have lots of fairly thin sauce. Cook on a high heat, stirring now and then, for about 10 minutes or until the sauce is fairly thick and you just begin to see the oil (be patient as we cooked for more like 20 minutes to get to this point). Turn the heat down to medium-high and keep stirring and frying for another 5-7 minutes or until the meat is lightly brown and the sauce has disappeared. Turn the heat to medium-low, then add the turmeric, cayenne, and coriander. Stir for a minute.
Add the water and 1tsp of salt. Drain the turnips and add them to the pot. Bring to the boil, then turn the heat to medium-high and cook, uncovered, for about 45 minutes or until you have less than a third of the liquid left (this stage took closer to an hour for us). Stir the pot occasionally as it cooks.
Return the browned onions to the pan and add the garam masala. Stir gently to mix and turn the heat to low. Cook gently, uncovered, for another 10 minutes. Stir it now and then but be careful not to break up the turnips.
Spoon off the fat that floats to the top and serve hot with rice and other Indian dishes (see above).
(As always, cut the oil and just go with your instinct on everything else.)
Soo xx
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Want!
Gxx
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We are going veggie tonight - a sort of chunky ratatouille and pasta
I cleared the veg drawer and now have chunky cut all sorts of seasonal mediteranian veg awaiting a roasting in the girdle panā¦
I may be some time
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Finally got around to reminding myself that there are more exciting things to make with yeast than HBCsā¦
Gravity pretty much spot onājust ready for hopping and kegging in the next day or so.
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Drooling here Joe
Lob some west when done
I will swap some raw organic yogurt made by me
And I hope to have sloe gin going soon
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Consider it lobbed! (Actually, itāll be about three weeks before fully drinkable, so brace for incoming round Halloween)
On the subject of beer transport, watch out for sick hens - of the the Old Speckled variety. Just had to bring a case back to Tesco because they were completely undrinkableālooks like theyād been held up in transit and oxidised, so possibly a victim of the distribution issues over the water. Donāt know how far the damaged batch might have gone, but if you see any that are slightly paler in colour than usual, steer clear. Replacements look fineāwill know in a few minutes!
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For occasions when dark sticky gingerbread might be a bit too dark and sticky but ginger is what one fancies, hereās a splendid recipe, tested on a Birthday Sparrer.
3 good tsps ginger, 1 level tsp cinnamon, half tsp nutmeg used, rather than mixed spice. Doubled up on the ground almonds as the stem ginger had much syrup still adhering.
Forget buttercream, far too sickly: lemon glace icing is a good match. A 10in round tin works.
http://sevendirectory.co.uk/article/light-gingerbread-butter-icing
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