Foodies In The News
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- Stokey Sue
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Re: Foodies In The News
I saw Nadiya make it on TV, it seems to be a version of the dump cakes that there was a recent discussion of
It did occur to me that it is only ridiculously easy if someone else pits and halves the cherries! That wouldn't be a problem if using blueberries or mixed frozen berries
She served it as a pudding with ice cream
It did occur to me that it is only ridiculously easy if someone else pits and halves the cherries! That wouldn't be a problem if using blueberries or mixed frozen berries
She served it as a pudding with ice cream
- Pepper Pig
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Re: Foodies In The News
Re Nadiya, Gogglebox were watching her take on Mac 'n Cheese last week and were in stitches when she added the Marmite and the Wotsits!
Chigs and Co.
https://www.theguardian.com/tv-and-radi ... -leicester
I'd wondered what Crystelle's heritage was and now I'm thinking she might be a member of my old gym. Definitely very familiar.
Chigs and Co.
https://www.theguardian.com/tv-and-radi ... -leicester
I'd wondered what Crystelle's heritage was and now I'm thinking she might be a member of my old gym. Definitely very familiar.
- Stokey Sue
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Re: Foodies In The News
Crystelle also has a couple of sisters, and they all look quite similar to me from the glimpses we caught on the early episodes!
- liketocook
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Re: Foodies In The News
I spotted that Nadiya recipe on the BBC site https://www.bbc.co.uk/food/recipes/mac_and_cheesy_81730 , not for me as I'm neither a wotsit or macaroni cheese fan. I can see it would work though, our local pub which is known for it's macaroni cheese apparently uses dried cheese powder and evaporated milk in the sauce and my sister & DS2 say it's gorgeous.
Re: Foodies In The News
I must say, I definitely would NOT try the mac cheese one I think it was in the Radio Times as well.
Re: Foodies In The News
Btw, when Nadiya says 500g cherries, pitted and halved - do you think the placing of the comma would indicate 500g after de-stoning? I'm planning to try it on Tuesday morning when I have a friend for lunch and will be using 500g Asda's frozen Black Forest fruits (blackberries, blackcurrants, cherries and morello cherries in equal proportions).
Today's Observer had a Christmas food supplement - 20 best recipes - but I didn't see any that particularly excited me, tbh.
Today's Observer had a Christmas food supplement - 20 best recipes - but I didn't see any that particularly excited me, tbh.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Foodies In The News
I didn't think the quantity of fruit was that clear, but as it stays as a discrete layer and isn't mixed into the batter, I think it can be fairly approximate as long as it covers the base of the mould to a reasonable depth
Re: Foodies In The News
Cheers, Sue, I've just watched it and the recipe is definitely not for the same quantities as she said she was using when she was actually making it!
She was using more of everything in her demo!
I know we've talked in the past about quantities and prepared vs unprepared fruit and veg - it can make quite a difference, although some dishes are more forgiving than others
I do wish recipe writers would always specify! I appreciate we can make our own calls but it's not always so straightforward, especially for inexperienced cooks.
She was using more of everything in her demo!
I know we've talked in the past about quantities and prepared vs unprepared fruit and veg - it can make quite a difference, although some dishes are more forgiving than others
I do wish recipe writers would always specify! I appreciate we can make our own calls but it's not always so straightforward, especially for inexperienced cooks.
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Foodies In The News
Even when they specify they don't get it right - a recurrent example is when they tell you that a can of pulses is 300g
A standard can is 400g gross/240g net (drained), but you occasionally get smaller cans
I tend to assume that if they tested the recipe they used standard can, as they are clearly too lazy / disorganised to do anything else
A standard can is 400g gross/240g net (drained), but you occasionally get smaller cans
I tend to assume that if they tested the recipe they used standard can, as they are clearly too lazy / disorganised to do anything else
- WWordsworth
- Posts: 2211
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- Location: North West Leicestershire
Re: Foodies In The News
Today's Observer had a Christmas food supplement - 20 best recipes - but I didn't see any that particularly excited me, tbh.
Top
Yep, yawn.
Re: Foodies In The News
Felicity's shortbread: https://www.theguardian.com/food/2021/n ... asterclass
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Foodies In The News
scullion wrote:she doesn't think the traditional 1.2.3 method is good enough then, eh¿
Yes it's always served me really well.
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Foodies In The News
Maybe I should make some again, I was very disappointed when I got Paterson's with the coffee & tea in a hotel and discovered it was now not only butter-free, but heavy on the palm oil, and very dry
I got some supermarket all-butter, but it's very sweet
Not sure about demerara sugar. my mother always used caster
The amounts in that recipe are slightly odd, I think she may have converted from an older recipe in ounces, though being Felicity she will have retested it
I got some supermarket all-butter, but it's very sweet
Not sure about demerara sugar. my mother always used caster
The amounts in that recipe are slightly odd, I think she may have converted from an older recipe in ounces, though being Felicity she will have retested it
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Foodies In The News
Always caster sugar for me Sue. The unbaked dough freezes really well if you want to make a batch and use as and when. You can cook uncooked rounds from frozen though the texture changes a bit they still taste great but are better IMHO if allowed to defrost first.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
I was amazed that Freya and Lizzie zipped off on tour, they seemed such an unlikely combination, but then again, opposites attract and I am sure they had a whale of a time.
Having had an engineer father I can see why Giuseppe is not ready tp give up his job. But I am sure the book will be wonderful.
Actually, I think this lot could really get something interesting off the ground together.
In Germany we used to have a cook show where four of five top cooks cooked up a storm on a late night chat show once a month.
It was not a competition, just everyone thinking of something to contribute to the meal and off they went.
Sometimes they also had the occasional gifted amateur amongst them, but mostly it was proper 1st class cooks. The lineup changed quite often, and many cooks made it into TV that way.
I could imagine that a monthly cake buffet with former contestants of GBBO would work a treat.
Having had an engineer father I can see why Giuseppe is not ready tp give up his job. But I am sure the book will be wonderful.
Actually, I think this lot could really get something interesting off the ground together.
In Germany we used to have a cook show where four of five top cooks cooked up a storm on a late night chat show once a month.
It was not a competition, just everyone thinking of something to contribute to the meal and off they went.
Sometimes they also had the occasional gifted amateur amongst them, but mostly it was proper 1st class cooks. The lineup changed quite often, and many cooks made it into TV that way.
I could imagine that a monthly cake buffet with former contestants of GBBO would work a treat.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
Nigel’s Christmas recipes. https://www.theguardian.com/food/2021/n ... inger-cake
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