Jump to content


  • Posts

  • Joined

  • Last visited


pouyade's Achievements


Newbie (1/14)



  1. Good afternoon. We are returning from the Gemozac (17) area to the Home Counties on 9 April with an empty 9 cubic metre van. Happy to discuss taking load(s) back for a contribution to costs. Please PM me if interested, Pouyade
  2. We use HIFX and have been quite happy with both rates and service. Pouyade
  3. Idun I haven't kept the butter based one for more than a month. The suet based one tastes better after being stored. I am logged on just to get the mascapone pastry recipe - just off to make some mince pies using mincemeat I made in 2012 - it is absolutely fine! In fact some members of the family say it is better after 2 years.......... Just make sure the jars are sterilised and it is kept in a cool dark place. It is rare that it hangs around that long though! Christmas puddings the same - they keep for a good couple of years if I over cater. Pouyade
  4. When making mincemeat for gluten intolerant guests, I merely froze a block of butter (same quantity as the suet in recipe below) dipped it in GF flour and grated it - a bit more work that the suet, but worked a treat. So, if you are suetless, you could easily do that. This is the Mrs Beeton recipe I use/ have adapted - it is the simplest thing to make and repays the short time it takes, over and over. 1lb prepared weight finely chopped or grated apple ( leave skin on) 1lb currants 1lb raisins half pound sultanas 1lb suet (or butter) 1lb demerara sugar 2oz flaked or chopped almonds 2oz chopped glace cherries 2oz candied peel (if liked) 2oz fruit of choice - I like finely diced dried apricot, could use any dried fruit incl cranberries. grated rind and juice 2 lemons or (I prefer) mix of orange and lemon half a nutmeg, grated quarter teaspoon each ground cloves and cinnamon (optional - I leave out the cinnamon) eighth teaspoon each ground ginger and ground mace (extra pinch nutmeg if mace not to hand) half teaspoon salt Mix all the above in a huge bowl. Add 3/8 pint (220ml) alcohol (or I guess fruit juice?) She says a mix of brandy and rum. I use whatever I fancy, perhaps some cointreau or grand marnier, rum, brandy. Stir again and fill sterilised jars. Keep for at least 2 weeks to mature. I make it a good year ahead, if I can. When opened it may be a little dry - add a splash of rum etc and mix! It doesn't want to be wet like the sloppy shop bought stuff but should need coaxing to leave the spoon. As far as pastry goes - I am going to try the mascapone recipe tomorrow. Normally, I make a sweet shortcrust (8 oz plain flour, 2 ounces lard, 2.5 oz butter, 1.5 ounces sugar and a teaspoon (5ml) water per ounce of dry ingredients, so around 45ml here. For mince pies, though, I use orange juice instead of water - really brings the pastry and filling together, IMHO. This freezes well - I often freeze the mince pies in their raw state and cook them later - put back into the baking tin to defrost - but they do reheat well from cooked, too. Oh, I think pastry is better cooked on the traditional 'top and bottom' heat setting, rather than fan. Don't know why this is, just my experience! Pouyade
  5. My personal view is that those who rave about bought mince pies/ Christmas puddings, together with many of those who say they don't like these products, have not tried proper home made recipes for them - there is no comparison! I make my own Christmas puddings for a growing number of people who say they now could never eat a bought one or who say it is the only one they have enjoyed. (Old family recipe available!) Similarly with mince meat - there is no comparison between the sickly, sticky, gooey bought slop and the real thing (Eliza Beeton with a couple of twists of my own is my preferred recipe). As for bought pastry - no thanks. How can mince pies bought today be still fresh in January, which according to the 'eat by dates' I saw yesterday, they will be? When on secondment to M and S some years ago, I was invited to taste the new recipes for their Christmas Puddings. I did. I gave feedback which surprised the development and merchandising team, who thought their product amazing. Neither of them had, however, ever tried a homemade one, amazing in someone who claimed to be interested in recipe development and setting high standards. Pouyade
  6. I didn't catch the full detail of the Q and A with the Mayor of Calais, but hope that the question that I have wanted an answer to was asked of her. That question is, 'What is the status of the people gathering in Calais - are they in France legally or not? If the latter, why are the French not expelling them?' If they are there legally then in relatively short time I presume they will be eligible to get travel documents/ passports which will allow them movement around Europe, when , if they are still so inclined, the French will see the back of them as they head to UK. Pouyade
  7. small hedgelet of 5 planted today; look great. Thanks again Pouyade
  8. That's it! Thank you so much - and I thought my french was improving!! Pouyade
  9. Hi A neighbour has told me that a shrub I rather admire is called (if I heard correctly) 'Mille puits perdus'. Does anyone know what they are? I wondered if they are potentillas? Thanks in advance Pouyade
  10. pouyade

    Dog food

    I have used zooplus (both .co.uk and .fr) and received excellent service. Our dog is now on a special diet as she has IBD and this is bought from the vet in UK or France as needed. Prior to this she was on 'James Wellbeloved'. I asked the vet if, by giving her this food, I had caused her stomach problems - he told me that in his opinion it was the best food on the market for 'normal' dogs. Hope this helps Pouyade
  11. Try using Thai Jasmine / Hom Mali rice and make with tinned coconut milk, serve with some fresh mango...............................Amazing! Pouyade
  12. IIRC, the Pakistan Govt paid the costs of her medical care and agreed that prior to her arrival in Birmingham. Pouyade
  13. 1 In a recent edition of MCN, it states that motorcycles in France are limited to 100bhp. OH and BiL are off last minute (see below!) for a 5 day ride around France with bikes which are over that limit. Is the article accurate and are there restriction on non French registered machines too? 2 The opportunity for the trip has just arisen and, as between now and the start of the trip OH is canoeing the length of the Thames for charity and BiL is working away from home, tis I (who will never, ever goes on the b bike) who has been asked to research possible routes/ itineraries. They would like to visit a very hilly region or even mountains leaving Coquelles lunchtme day 1 and returning there 5 days later. Any links to good web sites which might assist me or ideas of particular area which would be generally suitable? The Alps and Pyrenees are obvious ones, though the latter is perhaps too far for this trip. I wondered of there were less obvious, interesting places? All help most gratefully received............. Pouyade
  • Create New...