@DCUKMod @DJC3 basic question here from a previous non-cook. Straining? Me thinks I might need an idiots guide to production of clotted cream in the IP. Is it as simple as using a sieve, or is there some hitherto unshared complicated cooking process involved? Please assume absolutely no prior knowledge!
@DCUKMod @DJC3 basic question here from a previous non-cook. Straining? Me thinks I might need an idiots guide to production of clotted cream in the IP. Is it as simple as using a sieve, or is there some hitherto unshared complicated cooking process involved? Please assume absolutely no prior knowledge!
There's always room for more cream. I've just used 1200 mls (2 large doubles) making@DCUKMod says no straining needed for clotted cream so it looks nice and simple. ( yoghurt recipes usually require straining through sieve or muslin cloth) I bought some little metal pots from Lidl a while back which are perfect for PIP ( Pot in Pot) recipes.
Will you have enough room in the fridge for more cream though? I’m beginning to wonder about mine - I keep buying more ‘just in case - -don’t want to run out’
Do Amazon deliver to your neck of the woods? They do sausage casings by the million. Or even eBay? I imagine a few metres of sausage casings would easily go in an envelope.
I am so surrounded by food atm that I have little appetite. When I used to do dinner parties I used to feel the same when I sat down to eat. Of course that practice does not happen any more!
That's actually given me another thought. I knocked together a bramley apple sauce with sweetener and cinnamon yesterday. I'm going to use a bit more with the leftover pork tonight but still some leftover.I make a lot of red cabbage dishes which i freeze in portions. Favourite at the moment is red cabbage with garllic, cinnamon, star anise, red wine and cranberries (with granulated sweetener to taste) and (Mr C's favourite) is cooked with ghee, smokey roast garlic,chopped fennel, lots of five spice and finished with sesame oil. Pre-diabetes i would add chopped apple or pear to it but haven't noticed a reduction in enjoyment since i stopped.
The disabled parking problem is the same the world over - it just gets worse at Christmas. As you rightly say @Annb, it tends to be the owners of the large 4 x 4's who sprint across the car park. The invisible disability is going to exacerbate the problem as there will be a lot more badge holders after the same number of spaces and both battling the ones who shouldn't be there at all. I mentioned once before two wonderful ladies who shouted to a White Van Man parked in the last disabled space (no badge) - " Excuse me, don't you know it's illegal to drive if you're blind?" Puzzled look followed by What are you talking about, I'm not blind! "Really? We thought you had to be because there's sod all else wrong with you". Sadly it didn't make a blind bit of difference (no pun intended) apart from the laughter from the people nearby.I have tried in the past, with no success but after your post, I decided to try again. I had been looking on Amazon Pantry and assuming that if not there my search would be redirected to whatever part of the site had the sausage skins. WRONG! I did that same search, with only a tin of baked beans to show for it and then just did a general search and lo and behold, lots and lots. So I've ordered some, which should come in the first week in January. Thanks for the suggestion.
I decided, in the end, to make soup with the leftover lamb and Br sprout stew because the sprouts were actually so thoroughly cooked that they were disintegrating so I took out all the chunks of lamb, added some well seasoned chicken stock and mashed the sprouts (there was also some celery and onion, I realised) into the broth. Then I pulled the lamb into smallish pieces and fried them off in butter before adding it all back into the soup. I had the soup at mid-day and it was pretty good after all.
This evening it will be salmon (baked) with some cucumber and mayonnaise.
No 2 son ran out of supplies yesterday, so they came to me on a begging mission (no shops here on a Sunday) and relieved me of a bag of flour (totally unimportant), a litre of milk and half of my remaining tea bags so I needed to go to town this morning. Neil took me but there was nowhere to park anywhere close to either of the supermarkets and both supermarkets only have one trolley each which clip to a wheelchair - none in evidence at either. All the disabled parking spaces were taken up as well, mostly by cars not displaying a "disabled" badge. It happens all the time of course. Galling if you see a driver, with no passenger, jumping out of a car and walking smartly away to do the shopping. Not all disabilities are visible, of course, but if that is the issue there seem to be an awful lot of people with mental disabilities driving cars around here (and many of them seem to be huge 4 wheel drive affairs).
Neil will go in late this evening and see if he can get at least some milk for me.
I had that issue before we extended the house. With my brother next door I used to go through and use his cooker as well as mine. The solution to the problem (I later discovered) was to have cold starters and desserts which could be prepped in advance. Turkey was cooked and carved and put in a tray with gravy, stuffing and mostly cooked chipolatas etc on the stove top. Veggies into foil parcels for the oven with the roasties. Apart from the cold desserts there was always a Christmas Pudding that could be microwaved with what my father always referred to as white custard. Then there was the other solution- extend the house!Funnily enough that is exactly what I just said to OH! He is hungry and wants to know when dinner is likely to be. I’m really not hungry and feel exactly as you described - as if I’ve spent all day cooking for a dinner party.
My daughter who is hosting Christmas for 13 this year ( first time for her) has come down with the dreaded lurgy. Her oven is even more terrible than I anticipated, not only is the temperature inconsistent, there is only 1 oven shelf! I am doing pretty much all of the cooking here now and will transport round in relays to reheat in microwave. She did say she has 20 bottles of champagne though.....
@DCUKMod I don’t have a thermometer, do you think it’d be ok to bring the cream to just under boiling and then put it in the pot? I’d like to put some on tonight.
That's actually given me another thought. I knocked together a bramley apple sauce with sweetener and cinnamon yesterday. I'm going to use a bit more with the leftover pork tonight but still some leftover.
I added some to the LC cranberry sauce but what you've said @Chook the remains of the applesauce can go in the red cabbage. Another thought for you @DJC3.
Why is it by the way, that at this time of year the fridge is full but there's nothing to eat??
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