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Everything posted by Fridgeman

  1. Made using French flour and instant yeast .... twas Yummy !!!!..
  2. Made using French flour and instant yeast .... twas Yummy !!!!..
  3. Made using French flour and instant yeast .... twas Yummy !!!!..
  4. Made using French flour and instant yeast .... twas Yummy !!!!..
  5. Hello people , not been on here for ages, interesting thread, I run a skybox (not $ly) and an old technomate TM1000 and a 1mtr motorised dish no problem at all with Astra, a little weak on 26E but there again it is aimed at the middle east 39E is good too (Bulgarian TV) and 5W for french TV is fine, I 'm based 40 minutes south of Poitiers
  6. He never did return but I now have a bead curtain, amazing he was only a few feet away.
  7. Hello and Help Please If the weather is warm like it is today like a lot of people the door to the Garden is open but today I've had a visitor "Twice" can you believe a "SWALLOW"   I have checked and it is definitely a swallow, blue black, white breast, red face and the long forked tail, my worry is if he wants to make his home here and I want the door closed he/she is going to be in trouble........ as beautiful as it is and to be so close I'm a little concerned I don't want it harmed, thinking of fitting up a bead hanger in the doorway to stop it entering, any thoughts? Many thanks  
  8. [quote user="idun"]Of course these plats prepare are cheap and many people haven't got much money.[/quote] They may not be expensive but they are not that cheap, only from what I have glanced at, you would not find me eating any of it. An onion, couple of carrots, stock cube, 500g cheap beef, cut up small and minced up or whizzed up in food processor, 2 kg Potatoes plus a bit of seasoning, oh and of course.....a bit of effort,   enough to feed a family of FOUR (4) easy Cost against buying 4 prepared cottage pies, Hachis parmentier. I would guess at least half price plus the added bonus................you know what your eating. Me, I've always made my own mince and I tend to mix meats pork and beef which I think gives a better flavour.
  9. Handle them?????????????????????????????????? Eat them...........yummy 
  10. Hi Sweet Since the 2 forums where combined it seems to have lost that something it had before : ( If your worried about handling chillies wear rubber gloves, easy peesy Take a look at my new avatar I grow these little devils, enough to keep me going for a year : )
  11. Hi Paul How you keeping, thought you where popping in for a curry, I'm about to start up a secret curry restaurant, if your interested give me a shout All the best Stephen
  12. Christine Try this link: http://www.m6bonus.fr/videos-_missions-4/videos-100_mag-2260/emission_du_09_02_2012/video-boulangers_patissiers_font_ils_vraiment_tout_eux_meme_-106126.html I keep watching it as I've fallen in love with the presenter :) regards Stephen & Max
  13. Hi Folks Save your money and make your own Harissa, this is a typical recipe, there as many different "recipes" as Algerians :) 10-12 dried red chili peppers or fresh (then omit the soaking) 3 cloves garlic 1/2 teaspoon salt 2 tablespoons olive oil 1 teaspoon ground coriander 1 teaspoon ground caraway seeds 1/2 teaspoon ground cuminPreparation:Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor combine chili peppers, garlic, salt, and olive oil. Blend. Add the remaining spices and blend to form a smooth paste. Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a at least month in the fridge or use then freeze the rest . If you want it Hotter use more chillies. Bonne chance Stephen
  14. As a retired R.A.C. engineer I have to agree with John on most of what he says but a few things I would like to point out. Quote [No good during power cuts of course!..............JR] Quote Dead right there John but neither are gas or oil central heating, both need electricity to work. Heat-pumps are cheap to run, at -7 Deg C you get approx 3kW heat for 1 kw electricity, some units now can give 4 for 1, OK you might need a wood burner as well, a bonus is you also get cooling during the hot weather.
  15. Hi and A Merry Christmas to one and all. :)
  16. Well after reading through your posts I feel really lucky living where I do, lunch (5 courses) first 3 all home made, cheese then yoghurt or fresh fruit inc wine and bottled water €11.50 good home cooking and 2 minutes from our front door. Not more than 12 / 15 minutes away a super little restaurant bags of atmosphere always busy (need to book) 3 course evening meal less than €30 all home made and desserts do die for, IMO. A Chinese restaurant (Buffet) where all the dishes taste different, I've been to a few where everything tasted the same, plus they have a wok kitchen where you pick what you want and they cook it in 5 or 6 different styles and for any chilli lovers like me, they do a Thai style and you can have as much chilli as you want :) lunch is €12 about 40 minutes away. As we do not eat out all that often in a way we are spoilt for choice. PLEASE NOTE............... We have eaten in some dreadful places so all is not rosy but if the food is really bad I don't pay, I don't let them remove the food from the table and say "Call the police", they say "Do not come here again", as if I would!!!!!
  17. Thank you Sunday Driver. What would we do without you
  18. I have searched through the posts but no answer. Maybe a post for Sunday Driver, he who knows. Now the law has changed re: A1 licence, you now have to take a course and pass a test, are you now a) allowed to take a pillion passenger b) allowed to ride outside France, I ask as I have a friend who lives near the Swiss/Italian borders, I have checked my insurance which covers me for all of the eu but that may just be printed up as standard Many thanks
  19. I think you will find it's entrecote
  20. Seeing as I made a right boo-boo............................... just for you Sweet, an easy recipe for mincemeat and it tastes yummy First the hard bit Take 1 lemon pop into saucepan cover with water bring to boil cover and allow to simmer for about an hour, untill soft, turn off heat and allow to cool. 1 large or 2 small apples peeled and cored chopped into small'ish bits. Hard bit over .......onwards........... 100g raisins, 100g sultanas, 100g mixed fruit, 75g candied peel, 100g butter cut into small pieces, (you can use suet) into whizzer plus add apple, cut lemon in half remove pips then cut into small'ish bits, whizz to a paste (scrape down from sides and whizz again, empty contents of whizzer into a large bowl now add 100g of dark brown sugar or pure cane sugar (if using suet instead of butter add suet now) add 100g currents, 1 tsp each,  ground cinnamon, ground nutmeg, mixed spice, ground ginger.......now the GOOD bit.....add 60ml brandy but before adding test to make sure it has'nt gone off, you may need to do this 3 or 4 times to make sure.........then add 50ml of sherry, this may need testing too!!!!! Mix really well cover and place in fridge over night. The mincemeat could be used now but I put it into sterilised jars and when you come to use it at Christmas.......Oh boy is it Good Now that was easy..................  
  21. Halt the Press!!!! Wrong recipe I must stop replying to posts after 10pm ....................What a wally Just making some scones and a loaf when it dawned on me that I had given the wrong recipe, oh Sweet you have written it out too................Ahhhhhh!!!!!!!!!!!!! Right correct recipe coming up: 450g flour 125g butter heaped teaspoon baking powder heaped tablespoon caster sugar large egg beaten zest of 2 oranges, squeeze the juice for part of the..... 150 ml orange juice good pinch salt Mix flour, salt and baking powder in your whizzer (food processor) cut butter into bits and add to flour whizz till it looks like breadcrumbs add zest and whizz to mix now add OJ slowley untill dough comes together (you may not need it all) remove from whizzer onto a floured surface, kneed lightly to a ball place in plastic bag and refrigerate for a minimum of 30 mins, when ready to use remove from fridge and allow to come to room temp, about 30 minutes Look who's eating humble pie  
  22. Hi Sweet and all Pastry for mince pies: 250 grams flour 125 g butter 60 g sugar 1 egg 1 tbsp cold water zest of an orange Sift flour into whizzer cut butter up into flour, whizz until it looks like breadcrumbs add zest & sugar turn whizzer on, add egg and if needed the water a little at a time untill pastry comes together, you may or may not need some or all of the water, this will depend on the flour and size of egg, you just want the pastry to come together, remove from whizzer and lightly form into a ball, do NOT over work it, place in a plastic bag and put in fridge for minimum 30 minutes  take out of fridge and let stand for 30 minutes before rolling out. NOTE, just omit the zest if you want it plain, adjust the sugar to your liking As you now have Perfect Pastry I hope you are going to make your own Mincemeat !!
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