I'm getting hungry again now, ntch! I don't usually like lamb but my dh does a lovely shoulder of lamb on the barbecue, not sure which marinade he uses. He also made a lovely lamb curry last year from this book http://www.anjumanand.co.uk/books-new-indian-food-recipes/indian-food-made-easy/
Overall Rating: votes
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Posted 3 months ago #
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Simply Great Chicken
http://foodforahungrysoul.blogspot.com/2009/10/simply-great-chicken.html
Posted 3 months ago # -
ntch, have you made any of those recipes yet? are they delicious? would be nice to hear reviews too!
I'm going to add more rolled oats to the müsli recipe; there's not enough amidst all the other ingredients. Next time I might also decrease the almonds by half.
Posted 3 months ago # -
Made orange muffins, waiting for them to cool but the mix which I scraped from the bowl was yummy! 2 cake sales at school tomorrow so I may take some to one of them (if I don't eat them all first!)
Posted 3 months ago # -
Mmmm, just ate one, really scrumptious!!
http://www.food.com/recipe/fresh-orange-muffins-14325
Blooming US measures which I couldn't be bothered to translate, so I guesstimated most of them.Posted 3 months ago # -
lottielot, I'd offer allrecipes.com with their metric conversion but you have to insist on being difficult with your imperial system.
Posted 3 months ago # -
Ninakk: most UK recipes use metric measures! They usually call for weighing ingredients or measuring volume in millilitres, rather than using cups, much more accurate. Trying to measure half a cup of melted butter is impossible: weighing the butter then melting it is much more sensible.
Posted 3 months ago # -
Oh yes, and they are disappearing at an alarming rate, I may need to make another batch for the cake sale!
Posted 3 months ago # -
what's the deal with measuring cups of butter anyway? i always picture people stuffing a cup full of coldish butter... it's easier to go with 1 stick = 113 g; thank god for kitchen scales!
Posted 3 months ago # -
LOL haha, so you're supposed to melt it first!? but how on earth do you know how much to melt before measuring?
Posted 3 months ago # -
EXACTLY!!!
Posted 3 months ago # -
ahhaa, yeah I see the dilemma. Imagine doing that in your lab, lottie, and me in mine. All those expensive enzymes, yikes.
Posted 3 months ago # -
LOL - when baking, I usually weigh my ingredients as well. I have a food scale (manual, not electronic) that weighs both ounces and grams. But butter, I never thought of weighing it, since here the sticks are wrapped in paper with the measurement markings printed on it. I just hack off the appropriate amount, then melt. Nice to know the grams though Nina!
Posted 3 months ago # -
Just discovered the Misto to turn regular olive oil to a spray. Economical and healthful.
Posted 3 months ago # -
homemade muesli is the only way to go.
you can tweak it exactly to your taste and requirements.
i tend to add cinnamon to everything like that... so good for regulating blood sugar, as well as being delicious.Posted 3 months ago # -
Event this Sunday in Paris :)
http://www.davidlebovitz.com/2012/02/david-lebovitz-paris-pastry-la-cuisine-event/
And Salade Nicoise from David Lebovitz's site:
Posted 3 months ago # -
ah ha, bandicoot! That's why there was a teaspoon of cinnamon in one recipe. Will add it while I still have a chance.
Posted 3 months ago # -
ntch, that salad looks super delicious!
Posted 3 months ago # -
I agree with ninakk, that salad looks absolutely wonderful!
Tonight I'll try my raclette grill for the first time, I managed to find some raclette cheese in my local supermarket. Excited!!
Posted 3 months ago # -
I never said anything, but I have a raclette machine at home too. It's divine and so easy during the winter months, too. Just open a few condiments and slice up your cheese, turn heat up, tadaa. Which are your fave accessories, candy? Mine are fresh tomatoes, potatoes, pearl onion (? syltlök), pickled mini cucumbers, and something I forget. And ground black pepper on top.
Posted 3 months ago #
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