Quote from: loveitspicy on November 11, 2016, 05:39 AM
This is what happens in semi -retirement and it rains all morning

Made this large cob I call it my 60/40 bread the reason for this it's 60% in favour
Of white flour and 40% wholemeal and it smells amazing when cooking!
Lurpak butter and black currant jam on a slice of this just like my grandmother would give us fantastic.

Thank you LC it's well worth making

CAB.

Yes I tend to make a lot of his recipes

CAB.

Made this superb Dhal it's misty Ricardo's recipe, and shop bought parathas with my own chicken tikka and boiled potatoes highly recommended

Quote from: SoberRat on September 24, 2016, 12:49 PM
Beef stew with mash and veg. Very nice!





regards

Rob

Good straightforward food Rob

CAB.

Quote from: loveitspicy on September 19, 2016, 02:33 PM
The Gang said "BET YOU CANT" - HA I THOUGHT - Bet you cant cook up a pork chop like the restaurant we go to - errrrm!

not only that with a real creamy pepper sauce -Pork chop on a bed of mashed potato (more than the mislay portions at the said restaurant) salad - pepper sauce, gravy, thousand island dressing, Colmans mustard and a drizzle of sesame vinaigrette on the salad - YUM ! and all gone!

Best, Rich

You proved them wrong Rich

CAB.

Quote from: Phil [Chaa006] on September 16, 2016, 01:18 PM
Vietnamese scrambled egg.

6 Old Cotswold Legbar free-range eggs
1 flat coffee spoon Knorr Chinese Abalone Chicken powder seasoning
1 flat coffee spoon LKK double deluxe soy sauce
2/3 flat coffee spoon fish sauce
Finely sliced spring onion stem to taste.
Beat well.



Add a small amount of groundnut oil to a small wok, bring up to temperature, add egg mixture, stir continuously until ready.

** Phil.

Interesting Phil I love scrambled eggs will definitely
Make this for supper soon
CAB

Yes I have gone through most of the same books as you tempest63 in the early days. I found Pat Chapman very difficult to follow and long winded.
Also the Kris Dillon which I thought was a little easier to follow but the curries were pretty boring. I like the Camellia Panjabi but these are more traditional recipes.
From the British Indian Restaurant point of view my big breakthrough was
when I was able to gain entry to a couple of local restaurant kitchens and become friends with the chefs.
Using the simple technique from a good base gravy is where I made great inroads into the quality of my Curries.
And also since I discovered this particular forum where I have found a lot of videos that are easy to follow, also YouTube where we can view some good chefs
producing some good recipes.
CAB.

Quote from: MushroomMike on September 05, 2016, 12:24 PM
I think it must be Geoffbrick I'm thinking of... They don't have a website but they might be able to post some out if you give them a bell and pay over the phone etc. 0121 771 1682.

Cheers

Thank you Mike will do just that

Regards Bob

MM