couldn’t find it despite being back at may.
now D where’s dis pastry recipe.

pepe said:

couldn’t find it despite being back at may.
now D where’s dis pastry recipe.

Here:

“The Cook and the Chef: ABC TV

Recipes
Wednesday, 22 July 2009: Episode 24 Icecream – apple pie

Ingredients
Cooked Apple
4 green apples, cored, peeled and chopped
80g brown sugar
pinch of each of cinnamon, clove, nutmeg, and allspice

Pastry
125g caster sugar
1 egg
250g flour
50g cornflour
½ teaspoon baking powder
2 drops vanilla
Pinch salt
200g soft butter

Icecream
200g sugar
1 vanilla beans
200g egg yolks (10 large)
1 litres cream (35% fat)
Method
To cook the apples, put them in a pan with a splash of water. Add sugar and spices and cook really gently with lid until soft but still holding shape. Set aside to cool.

To make the pastry, cream butter and sugar, then beat in the egg. Add sifted dry ingredients and mix together then drop it onto a baking tray, and roll out the pastry to about 3mm thick. Put it into fridge to rest for 10 minutes, then into the oven and bake at 180C for 10-15 minutes until golden brown. Allow to cool and then break or crumble into small pieces.

To make the icecream, boil 800ml cream with the vanilla bean.
Whip egg yolks with sugar until light and fluffy. Pour in hot cream.
Cook over double boiler until thick. Strain and add remaining 200ml cream. Cool and churn. (You could instead buy a good quality vanilla icecream.)

Just before you eat, add cooked apple and pieces of broken pastry to the ice cream and mix together.
More Recipes from Episode 24”

Sorry, I was in the kitchen “rescuing” the pastry, added another 4 dessertspoon of cornflour… I think after it’s baked I might be able to glaze and fire it and use it for a heat mat lol!

It’s in the freezer, my feet are killing me so I’m sitting down for a bit…will have to cook under the grill as the oven doesna wurk…

The apples are ready, in the fridge, not making ice cream (let them eat yoghurt), the Maggie Beer mince patties made and cogitating in the outside fridge…all that’s left is the salad….I have been going all morning…a Happy Potter I ain’t,,,,

….I have been going all morning…a Happy Potter I ain’t,,,,
—————————————————————
lol!

It sounds like the heat mat is a goer lol! sorry, but too much handling and adding to it will toughen it terribly..

I was in such a rush this morn I didn’t understand what the problem you were having was..was it too soft? bear in mind my pastry is awful and it is hard to get it right.

Happy Potter said:

….I have been going all morning…a Happy Potter I ain’t,,,,
—————————————————————
lol!

It sounds like the heat mat is a goer lol! sorry, but too much handling and adding to it will toughen it terribly..

I was in such a rush this morn I didn’t understand what the problem you were having was..was it too soft? bear in mind my pastry is awful and it is hard to get it right.

Yes I know too much handling will result in tough pastry, but I think my problem was I didn’t roll it out and refrigerate it straight away, so it started “rising” in the mixing bowl and thus became runny…

Dinetta said:

Happy Potter said:

….I have been going all morning…a Happy Potter I ain’t,,,,
—————————————————————
lol!

It sounds like the heat mat is a goer lol! sorry, but too much handling and adding to it will toughen it terribly..

I was in such a rush this morn I didn’t understand what the problem you were having was..was it too soft? bear in mind my pastry is awful and it is hard to get it right.

Yes I know too much handling will result in tough pastry, but I think my problem was I didn’t roll it out and refrigerate it straight away, so it started “rising” in the mixing bowl and thus became runny…

I’m at a loss to understand why there is baking powder in a pastry recipe. Pie case pastry doesn’t really need to rise.
SR flour is just plain flour with baking powder in it.

I am in awe Dinetta.. no working oven! there’s no way I’d attempt a pastry case under a grill…

Happy Potter said:

Dinetta said:

Happy Potter said:

….I have been going all morning…a Happy Potter I ain’t,,,,
—————————————————————
lol!

It sounds like the heat mat is a goer lol! sorry, but too much handling and adding to it will toughen it terribly..

I was in such a rush this morn I didn’t understand what the problem you were having was..was it too soft? bear in mind my pastry is awful and it is hard to get it right.

Yes I know too much handling will result in tough pastry, but I think my problem was I didn’t roll it out and refrigerate it straight away, so it started “rising” in the mixing bowl and thus became runny…

I’m at a loss to understand why there is baking powder in a pastry recipe. Pie case pastry doesn’t really need to rise.
SR flour is just plain flour with baking powder in it.

I am in awe Dinetta.. no working oven! there’s no way I’d attempt a pastry case under a grill…

Oh, this pastry is not for a pie crust…it’s meant to be broken up…the episode was about making stuff at home rather than grabbing a frozen pie, etc (and the mince patties as well)…so the Chef (Simon?) he made apples that were chopped roughly and then simmered, then he made the pastry that was rolled on to the baking dish and then just broken up and served shoved into the apple mix…no mucking around being nice and precise…the ice cream I am leaving alone but I would dearly love to buy an ice cream churn one day…

Happy Potter said:

I am in awe Dinetta.. no working oven! there’s no way I’d attempt a pastry case under a grill…

Well it’s only for us and as the pastry is so thin I think the grill will handle it OK, I have the shelf half way down the oven so it should cook without burning…I hope…

Dinetta said:

Happy Potter said:

I am in awe Dinetta.. no working oven! there’s no way I’d attempt a pastry case under a grill…

Well it’s only for us and as the pastry is so thin I think the grill will handle it OK, I have the shelf half way down the oven so it should cook without burning…I hope…

A plain biscuit mix would do the job.

Well it came up fan-effing-tastic…sweeet (urk) but light and crumbly, reminiscent of shortbread…

So I’ve learned a lesson there…

First I put it almost right under the grill (this is where I do the salmon and chips), then I moved it down a rung when the grill was browning the pastry…when it smelt cooked I turned off the grill and left the pastry in the oven…mmmmmm

Thanks for your assistance, Happy Potter!

bubba louie said:

Dinetta said:

Happy Potter said:

I am in awe Dinetta.. no working oven! there’s no way I’d attempt a pastry case under a grill…

Well it’s only for us and as the pastry is so thin I think the grill will handle it OK, I have the shelf half way down the oven so it should cook without burning…I hope…

A plain biscuit mix would do the job.

Yes, but the idea was to avoid bought stuff and make it from scratch yourself…I’m chuffed…

Just having the flours and basic baking goods in the pantry drives me nuts…I don’t want packet mixes as well…my pantry is not very big…

Dinetta said:

Happy Potter said:

Dinetta said:

Yes I know too much handling will result in tough pastry, but I think my problem was I didn’t roll it out and refrigerate it straight away, so it started “rising” in the mixing bowl and thus became runny…

I’m at a loss to understand why there is baking powder in a pastry recipe. Pie case pastry doesn’t really need to rise.
SR flour is just plain flour with baking powder in it.

I am in awe Dinetta.. no working oven! there’s no way I’d attempt a pastry case under a grill…

Oh, this pastry is not for a pie crust…it’s meant to be broken up…the episode was about making stuff at home rather than grabbing a frozen pie, etc (and the mince patties as well)…so the Chef (Simon?) he made apples that were chopped roughly and then simmered, then he made the pastry that was rolled on to the baking dish and then just broken up and served shoved into the apple mix…no mucking around being nice and precise…the ice cream I am leaving alone but I would dearly love to buy an ice cream churn one day…

Arhh now me understandee… good on you! Yeah go the ice cream churn and grow dwarf hidcote lavander and impress the socks off your friends with lavander ice cream! :D

Dinetta said:

Well it came up fan-effing-tastic…sweeet (urk) but light and crumbly, reminiscent of shortbread…

So I’ve learned a lesson there…

First I put it almost right under the grill (this is where I do the salmon and chips), then I moved it down a rung when the grill was browning the pastry…when it smelt cooked I turned off the grill and left the pastry in the oven…mmmmmm

Thanks for your assistance, Happy Potter!

I wasn’t aware I’d be a help at all. But it sounds yum!

Dinetta said:

bubba louie said:

Dinetta said:

Well it’s only for us and as the pastry is so thin I think the grill will handle it OK, I have the shelf half way down the oven so it should cook without burning…I hope…

A plain biscuit mix would do the job.

Yes, but the idea was to avoid bought stuff and make it from scratch yourself…I’m chuffed…

Just having the flours and basic baking goods in the pantry drives me nuts…I don’t want packet mixes as well…my pantry is not very big…

You can do biscuits from scratch too. :)

Happy Potter said:

Arhh now me understandee… good on you! Yeah go the ice cream churn and grow dwarf hidcote lavander and impress the socks off your friends with lavander ice cream! :D

goes to gooooooooooogle “dwarf hidcote lavender”

This is my Mum’s pastry recipe. It’s very good but tends to crumble easily. I hardly ever get a slice out without breaking it.
You’ll need to convert it yourself.

4 oz shortening
1/2 cup icing sugar
1 cup plain flour
1 cup SR flour
a little milk

bubba louie said:

Dinetta said:

bubba louie said:

A plain biscuit mix would do the job.

Yes, but the idea was to avoid bought stuff and make it from scratch yourself…I’m chuffed…

Just having the flours and basic baking goods in the pantry drives me nuts…I don’t want packet mixes as well…my pantry is not very big…

You can do biscuits from scratch too. :)

Oh I see …sorry Bubba…I thought you meant a biscuit packet mix…

bubba louie said:

This is my Mum’s pastry recipe. It’s very good but tends to crumble easily. I hardly ever get a slice out without breaking it.
You’ll need to convert it yourself.

4 oz shortening
1/2 cup icing sugar
1 cup plain flour
1 cup SR flour
a little milk

That looks like a shortbread recipe? What does the “little milk” do? convert the pastry to rollable (Nope that’s not a word!) consistency?

Thanks for the recipe, tho’ :)

Dinetta said:

bubba louie said:

This is my Mum’s pastry recipe. It’s very good but tends to crumble easily. I hardly ever get a slice out without breaking it.
You’ll need to convert it yourself.

4 oz shortening
1/2 cup icing sugar
1 cup plain flour
1 cup SR flour
a little milk

That looks like a shortbread recipe? What does the “little milk” do? convert the pastry to rollable (Nope that’s not a word!) consistency?

Thanks for the recipe, tho’ :)

4oz of butter is half a block or 125g.

The closest I get to making ice cream.

Mixed berry ice-cream bombe

750g mixed berries (I use frozen)
juice of 2 oranges and 1 lemon
1 cup whipped cream
1 1/2 cups sugar

puree beries, juice and sugar. Sieve.
mix in whipped cream
pour into a SS bowl
semi freeze, whisk. repeat until your sick of it
Pour into a mould and freeze

I use a circular mould and fill the centre with fresh berries.

Very, very easy but time consuming because you need to be home to keep whisking.

bluegreen said:

Dinetta said:

bubba louie said:

This is my Mum’s pastry recipe. It’s very good but tends to crumble easily. I hardly ever get a slice out without breaking it.
You’ll need to convert it yourself.

4 oz shortening
1/2 cup icing sugar
1 cup plain flour
1 cup SR flour
a little milk

That looks like a shortbread recipe? What does the “little milk” do? convert the pastry to rollable (Nope that’s not a word!) consistency?

Thanks for the recipe, tho’ :)

4oz of butter is half a block or 125g.

Funny, that…I was just thinking of my mother’s kitchen scales…brass base I think…and all the little weights…my children found these fascinating and loved to work the scales for MuM…

Dinetta said:

bubba louie said:

This is my Mum’s pastry recipe. It’s very good but tends to crumble easily. I hardly ever get a slice out without breaking it.
You’ll need to convert it yourself.

4 oz shortening
1/2 cup icing sugar
1 cup plain flour
1 cup SR flour
a little milk

That looks like a shortbread recipe? What does the “little milk” do? convert the pastry to rollable (Nope that’s not a word!) consistency?

Thanks for the recipe, tho’ :)

Yes, just add enough milk to make it managable.

bubba louie said:

The closest I get to making ice cream.

Mixed berry ice-cream bombe

750g mixed berries (I use frozen)
juice of 2 oranges and 1 lemon
1 cup whipped cream
1 1/2 cups sugar

puree beries, juice and sugar. Sieve.
mix in whipped cream
pour into a SS bowl
semi freeze, whisk. repeat until your sick of it
Pour into a mould and freeze

I use a circular mould and fill the centre with fresh berries.

Very, very easy but time consuming because you need to be home to keep whisking.

Credits go to Gabriel Gate

bubba louie said:

The closest I get to making ice cream.

Mixed berry ice-cream bombe

750g mixed berries (I use frozen)
juice of 2 oranges and 1 lemon
1 cup whipped cream
1 1/2 cups sugar

puree beries, juice and sugar. Sieve.
mix in whipped cream
pour into a SS bowl
semi freeze, whisk. repeat until your sick of it
Pour into a mould and freeze

I use a circular mould and fill the centre with fresh berries.

Very, very easy but time consuming because you need to be home to keep whisking.

A circular mould, like a ring cake? and a stainless steel bowl because it cools down quickly, I suppose…

Dinetta said:

bubba louie said:

The closest I get to making ice cream.

Mixed berry ice-cream bombe

750g mixed berries (I use frozen)
juice of 2 oranges and 1 lemon
1 cup whipped cream
1 1/2 cups sugar

puree beries, juice and sugar. Sieve.
mix in whipped cream
pour into a SS bowl
semi freeze, whisk. repeat until your sick of it
Pour into a mould and freeze

I use a circular mould and fill the centre with fresh berries.

Very, very easy but time consuming because you need to be home to keep whisking.

A circular mould, like a ring cake? and a stainless steel bowl because it cools down quickly, I suppose…

i use one of those cake rings that are sort of fluted. HP might know what they’re called. Any old mould will do.

bubba louie said:

Dinetta said:

bubba louie said:

The closest I get to making ice cream.

Mixed berry ice-cream bombe

750g mixed berries (I use frozen)
juice of 2 oranges and 1 lemon
1 cup whipped cream
1 1/2 cups sugar

puree beries, juice and sugar. Sieve.
mix in whipped cream
pour into a SS bowl
semi freeze, whisk. repeat until your sick of it
Pour into a mould and freeze

I use a circular mould and fill the centre with fresh berries.

Very, very easy but time consuming because you need to be home to keep whisking.

A circular mould, like a ring cake? and a stainless steel bowl because it cools down quickly, I suppose…

i use one of those cake rings that are sort of fluted. HP might know what they’re called. Any old mould will do.

Dipping it VERY briefly in hot water helps turn it out.

bubba louie said:

Dinetta said:

bubba louie said:

The closest I get to making ice cream.

Mixed berry ice-cream bombe

750g mixed berries (I use frozen)
juice of 2 oranges and 1 lemon
1 cup whipped cream
1 1/2 cups sugar

puree beries, juice and sugar. Sieve.
mix in whipped cream
pour into a SS bowl
semi freeze, whisk. repeat until your sick of it
Pour into a mould and freeze

I use a circular mould and fill the centre with fresh berries.

Very, very easy but time consuming because you need to be home to keep whisking.

A circular mould, like a ring cake? and a stainless steel bowl because it cools down quickly, I suppose…

i use one of those cake rings that are sort of fluted. HP might know what they’re called. Any old mould will do.

yep fluted ring tin it’s called. I have a 4 litre tall fluted tin for lovely impressive cakes , I fill the hole with strawberries when it’s a mud cake. The same tin makes an impressive volcano cake top and the hole is filled with long lollies and streamers.

The things you find when you’re looking for something else:

Slow Food Australia

Dinetta said:

Happy Potter said:

Dinetta said:

Yes I know too much handling will result in tough pastry, but I think my problem was I didn’t roll it out and refrigerate it straight away, so it started “rising” in the mixing bowl and thus became runny…

I’m at a loss to understand why there is baking powder in a pastry recipe. Pie case pastry doesn’t really need to rise.
SR flour is just plain flour with baking powder in it.

I am in awe Dinetta.. no working oven! there’s no way I’d attempt a pastry case under a grill…

Oh, this pastry is not for a pie crust…it’s meant to be broken up…the episode was about making stuff at home rather than grabbing a frozen pie, etc (and the mince patties as well)…so the Chef (Simon?) he made apples that were chopped roughly and then simmered, then he made the pastry that was rolled on to the baking dish and then just broken up and served shoved into the apple mix…no mucking around being nice and precise…the ice cream I am leaving alone but I would dearly love to buy an ice cream churn one day…

Don’t worry about an ice cream churn, get a Breville Ice Cream maker called crazy scoops! Easy as!

pain master said:

Don’t worry about an ice cream churn, get a Breville Ice Cream maker called crazy scoops! Easy as!

I want an ice cream churn…have always wanted one…never want to make a creme brulee but would dearly love to make ice cream in a churn… it’s “one of those things”…

“vino cotto”, anyone? I’m thinking of buying a bottle from maggie beer, plus there’s another interesting bottle (can’t remember what)…the postage is a flat $15 tho…

The hamburgers came up a treat last night…I rushed the caramelised onions so they weren’t as good as last time…and the apples with the pastry shards weren’t MasterChef standard but were yummy and the flavours just right…

Dinetta said:

pepe said:

couldn’t find it despite being back at may.
now D where’s dis pastry recipe.

Here:

“The Cook and the Chef: ABC TV

Recipes
Wednesday, 22 July 2009: Episode 24 Icecream – apple pie

Ingredients
Cooked Apple
4 green apples, cored, peeled and chopped
80g brown sugar
pinch of each of cinnamon, clove, nutmeg, and allspice

Pastry
125g caster sugar
1 egg
250g flour
50g cornflour
½ teaspoon baking powder
2 drops vanilla
Pinch salt
200g soft butter

Icecream
200g sugar
1 vanilla beans
200g egg yolks (10 large)
1 litres cream (35% fat)
Method
To cook the apples, put them in a pan with a splash of water. Add sugar and spices and cook really gently with lid until soft but still holding shape. Set aside to cool.

To make the pastry, cream butter and sugar, then beat in the egg. Add sifted dry ingredients and mix together then drop it onto a baking tray, and roll out the pastry to about 3mm thick. Put it into fridge to rest for 10 minutes, then into the oven and bake at 180C for 10-15 minutes until golden brown. Allow to cool and then break or crumble into small pieces.

To make the icecream, boil 800ml cream with the vanilla bean.
Whip egg yolks with sugar until light and fluffy. Pour in hot cream.
Cook over double boiler until thick. Strain and add remaining 200ml cream. Cool and churn. (You could instead buy a good quality vanilla icecream.)

Just before you eat, add cooked apple and pieces of broken pastry to the ice cream and mix together.
More Recipes from Episode 24”

Sorry, I was in the kitchen “rescuing” the pastry, added another 4 dessertspoon of cornflour… I think after it’s baked I might be able to glaze and fire it and use it for a heat mat lol!

It’s in the freezer, my feet are killing me so I’m sitting down for a bit…will have to cook under the grill as the oven doesna wurk…

The apples are ready, in the fridge, not making ice cream (let them eat yoghurt), the Maggie Beer mince patties made and cogitating in the outside fridge…all that’s left is the salad….I have been going all morning…a Happy Potter I ain’t,,,,

That seems as though it would be a very light shortbread kind of biscuit pastry.

Dinetta said:

Happy Potter said:

Dinetta said:

Yes I know too much handling will result in tough pastry, but I think my problem was I didn’t roll it out and refrigerate it straight away, so it started “rising” in the mixing bowl and thus became runny…

I’m at a loss to understand why there is baking powder in a pastry recipe. Pie case pastry doesn’t really need to rise.
SR flour is just plain flour with baking powder in it.

I am in awe Dinetta.. no working oven! there’s no way I’d attempt a pastry case under a grill…

Oh, this pastry is not for a pie crust…it’s meant to be broken up…the episode was about making stuff at home rather than grabbing a frozen pie, etc (and the mince patties as well)…so the Chef (Simon?) he made apples that were chopped roughly and then simmered, then he made the pastry that was rolled on to the baking dish and then just broken up and served shoved into the apple mix…no mucking around being nice and precise…the ice cream I am leaving alone but I would dearly love to buy an ice cream churn one day…

Dinetta said:

Happy Potter said:

Dinetta said:

Yes I know too much handling will result in tough pastry, but I think my problem was I didn’t roll it out and refrigerate it straight away, so it started “rising” in the mixing bowl and thus became runny…

I’m at a loss to understand why there is baking powder in a pastry recipe. Pie case pastry doesn’t really need to rise.
SR flour is just plain flour with baking powder in it.

I am in awe Dinetta.. no working oven! there’s no way I’d attempt a pastry case under a grill…

Oh, this pastry is not for a pie crust…it’s meant to be broken up…the episode was about making stuff at home rather than grabbing a frozen pie, etc (and the mince patties as well)…so the Chef (Simon?) he made apples that were chopped roughly and then simmered, then he made the pastry that was rolled on to the baking dish and then just broken up and served shoved into the apple mix…no mucking around being nice and precise…the ice cream I am leaving alone but I would dearly love to buy an ice cream churn one day…

Sorry about the early submit. Absent minded professor here.

I don’t go for ice cream with all those egg in it. I don’t eat eggs where you can taste them. Like the Elf I can eat them in cake but dislike anything with an eggy taste. eg. lemon butter. Yuk!

I make my ice cream with just evaporated milk. It’s not a genuine tasting ice cream but it’s good enough for us to demolish in a sitting.

Dinetta said:

Well it came up fan-effing-tastic…sweeet (urk) but light and crumbly, reminiscent of shortbread…

So I’ve learned a lesson there…

First I put it almost right under the grill (this is where I do the salmon and chips), then I moved it down a rung when the grill was browning the pastry…when it smelt cooked I turned off the grill and left the pastry in the oven…mmmmmm

Thanks for your assistance, Happy Potter!

I thought it sounded as though it was going to be a shortbread. I get the blue ribbon don’t I?

pomolo said:

I don’t go for ice cream with all those egg in it. I don’t eat eggs where you can taste them. Like the Elf I can eat them in cake but dislike anything with an eggy taste. eg. lemon butter. Yuk!

I make my ice cream with just evaporated milk. It’s not a genuine tasting ice cream but it’s good enough for us to demolish in a sitting.

Thanks for the input Pomolo….every little bit helps…(:

pomolo said:

Dinetta said:

Well it came up fan-effing-tastic…sweeet (urk) but light and crumbly, reminiscent of shortbread…

So I’ve learned a lesson there…

First I put it almost right under the grill (this is where I do the salmon and chips), then I moved it down a rung when the grill was browning the pastry…when it smelt cooked I turned off the grill and left the pastry in the oven…mmmmmm

Thanks for your assistance, Happy Potter!

I thought it sounded as though it was going to be a shortbread. I get the blue ribbon don’t I?

Yup! applauds Pomolo

That’s another thing I would dearly love to make…a successful shortbread…I was given some homemade shortbread once, with a blanched almond pressed on top of each piece…and I can still remember it 15 years later…wonderful!

My mother was fond of making it but it turned out like flour overloaded with shortening…

bubba louie said:

This is my Mum’s pastry recipe. It’s very good but tends to crumble easily. I hardly ever get a slice out without breaking it.
You’ll need to convert it yourself.

4 oz shortening
1/2 cup icing sugar
1 cup plain flour
1 cup SR flour
a little milk

That reads like my Mum’s recipe but she always referred to it as biscuit pastry.

bubba louie said:

The closest I get to making ice cream.

Mixed berry ice-cream bombe

750g mixed berries (I use frozen)
juice of 2 oranges and 1 lemon
1 cup whipped cream
1 1/2 cups sugar

puree beries, juice and sugar. Sieve.
mix in whipped cream
pour into a SS bowl
semi freeze, whisk. repeat until your sick of it
Pour into a mould and freeze

I use a circular mould and fill the centre with fresh berries.

Very, very easy but time consuming because you need to be home to keep whisking.

That’s a better recipe. No eggs needed.

Dinetta said:

The things you find when you’re looking for something else:

Slow Food Australia

Interesting.

Yummo.

pain master said:

Yummo.

Mmm I can almost smell it..

Opps..

This cake is yum. I make it’s bigger version for large family events.

The sponge part is the recipe I use for all my sponge cakes, it’s never fail :)

The bigger version, if you ever want to make it, or just want to have a look for drooling purposes only, is called : The Australian Women’s Weekly’s Birthday Tiramisu Torte.

http://aww.ninemsn.com.au/food/7943302/tiramisu-torte

Happy Potter said:

Opps..

This cake is yum. I make it’s bigger version for large family events.

The sponge part is the recipe I use for all my sponge cakes, it’s never fail :)

The bigger version, if you ever want to make it, or just want to have a look for drooling purposes only, is called : The Australian Women’s Weekly’s Birthday Tiramisu Torte.

http://aww.ninemsn.com.au/food/7943302/tiramisu-torte

My fav cake recipe for special occassions. LOL

http://www.michels.com.au/

bubba louie said:

Happy Potter said:

Opps..

This cake is yum. I make it’s bigger version for large family events.

The sponge part is the recipe I use for all my sponge cakes, it’s never fail :)

The bigger version, if you ever want to make it, or just want to have a look for drooling purposes only, is called : The Australian Women’s Weekly’s Birthday Tiramisu Torte.

http://aww.ninemsn.com.au/food/7943302/tiramisu-torte

My fav cake recipe for special occassions. LOL

http://www.michels.com.au/

The Black Forest is particularly good. :)

LOL Bubba!!

bubba louie said:

bubba louie said:

Happy Potter said:

Opps..

This cake is yum. I make it’s bigger version for large family events.

The sponge part is the recipe I use for all my sponge cakes, it’s never fail :)

The bigger version, if you ever want to make it, or just want to have a look for drooling purposes only, is called : The Australian Women’s Weekly’s Birthday Tiramisu Torte.

http://aww.ninemsn.com.au/food/7943302/tiramisu-torte

My fav cake recipe for special occassions. LOL

http://www.michels.com.au/

The Black Forest is particularly good. :)

I buy the Xmas Mud cakes every year, 1 for Thee and 1 for the Boss :)

Happy Potter said:

Opps..

This cake is yum. I make it’s bigger version for large family events.

The sponge part is the recipe I use for all my sponge cakes, it’s never fail :)

The bigger version, if you ever want to make it, or just want to have a look for drooling purposes only, is called : The Australian Women’s Weekly’s Birthday Tiramisu Torte.

http://aww.ninemsn.com.au/food/7943302/tiramisu-torte

I just buy the sponge finger biscuits and make it a la WW®…the family likes and it’s solid but not too heavy…MasterChef would not approve LOL…looked at the link for drooling purps only, BTW…

bubba louie said:

Happy Potter said:

Opps..

This cake is yum. I make it’s bigger version for large family events.

The sponge part is the recipe I use for all my sponge cakes, it’s never fail :)

The bigger version, if you ever want to make it, or just want to have a look for drooling purposes only, is called : The Australian Women’s Weekly’s Birthday Tiramisu Torte.

http://aww.ninemsn.com.au/food/7943302/tiramisu-torte

My fav cake recipe for special occassions. LOL

http://www.michels.com.au/

BIG :D!!

Roast chook nearly ready, focaccia’s just gone in and just a salad to do.

bubba louie said:

Roast chook nearly ready, focaccia’s just gone in and just a salad to do.

we had massive foccacia for lunch!

Green Chook Curry almost ready…. was nearly Duck curry this afternoon.

i started this topic but the instant there was egg in the pastry i was lost.

now a question.

i’m harvesting fennel (and spinach, spuds, carrots, onions and garlic).
anyone have any fav recipes ? – apart from soup.
i have googled it – just wondering if a fennel fan is out there.

pepe said:

i started this topic but the instant there was egg in the pastry i was lost.

now a question.

i’m harvesting fennel (and spinach, spuds, carrots, onions and garlic).
anyone have any fav recipes ? – apart from soup.
i have googled it – just wondering if a fennel fan is out there.

seeing as you’re vegan(ish) I won’t give you the fennel and sausage recipe… but I have another….. wait.

pepe said:

i started this topic but the instant there was egg in the pastry i was lost.

now a question.

i’m harvesting fennel (and spinach, spuds, carrots, onions and garlic).
anyone have any fav recipes ? – apart from soup.
i have googled it – just wondering if a fennel fan is out there.

We went to a friend’s place for tea last night and she sliced/diced fennel in the tossed green salad. Yummo. I want to grow some now.

pepe said:

i started this topic but the instant there was egg in the pastry i was lost.

now a question.

i’m harvesting fennel (and spinach, spuds, carrots, onions and garlic).
anyone have any fav recipes ? – apart from soup.
i have googled it – just wondering if a fennel fan is out there.

goes well sliced in salads. Made a yummy duck egg and fennel salad once.

bluegreen said:

pepe said:

i started this topic but the instant there was egg in the pastry i was lost.

now a question.

i’m harvesting fennel (and spinach, spuds, carrots, onions and garlic).
anyone have any fav recipes ? – apart from soup.
i have googled it – just wondering if a fennel fan is out there.

goes well sliced in salads. Made a yummy duck egg and fennel salad once.

I’ve never tasted it.

bubba louie said:

bluegreen said:

pepe said:

i started this topic but the instant there was egg in the pastry i was lost.

now a question.

i’m harvesting fennel (and spinach, spuds, carrots, onions and garlic).
anyone have any fav recipes ? – apart from soup.
i have googled it – just wondering if a fennel fan is out there.

goes well sliced in salads. Made a yummy duck egg and fennel salad once.

I’ve never tasted it.

light aniseed flavour. I thought I wouldn’t like it as I am not a huge fan of aniseed but this year I had a go and found it was very mild and quite pleasant. It can be used much the same way as you would use celery.

bluegreen said:

bubba louie said:

bluegreen said:

goes well sliced in salads. Made a yummy duck egg and fennel salad once.

I’ve never tasted it.

light aniseed flavour. I thought I wouldn’t like it as I am not a huge fan of aniseed but this year I had a go and found it was very mild and quite pleasant. It can be used much the same way as you would use celery.

I’m a big fan and I have some great recipes…. but pepe is off wandering, and I’m here stirring.

bluegreen said:

bubba louie said:

bluegreen said:

goes well sliced in salads. Made a yummy duck egg and fennel salad once.

I’ve never tasted it.

light aniseed flavour. I thought I wouldn’t like it as I am not a huge fan of aniseed but this year I had a go and found it was very mild and quite pleasant. It can be used much the same way as you would use celery.

ok – thanks BG – i think salad is the go.

pain master said:

bluegreen said:

bubba louie said:

I’ve never tasted it.

light aniseed flavour. I thought I wouldn’t like it as I am not a huge fan of aniseed but this year I had a go and found it was very mild and quite pleasant. It can be used much the same way as you would use celery.

I’m a big fan and I have some great recipes…. but pepe is off wandering, and I’m here stirring.

i’m all ears

pepe said:

pain master said:

bluegreen said:

light aniseed flavour. I thought I wouldn’t like it as I am not a huge fan of aniseed but this year I had a go and found it was very mild and quite pleasant. It can be used much the same way as you would use celery.

I’m a big fan and I have some great recipes…. but pepe is off wandering, and I’m here stirring.

i’m all ears

sweetpela.

Here is the real reason why Italians grow fennel.

You ready?

Pasta Primavera (the Good life eh?)

120g Broad Beans
150g Asparagus (cut into short lengths)
350g Tagliatelle
100g French Beans (same length as the asparagus)
120g peas
30g butter
1 small fennel bulb, thinly sliced
375ml double cream (yum)
2 T grated Parmesan.

Method.

Boiling salted water, add Broad beans and Asparagus for 3 mins.

remove.

add Tagliatelle and when softening, add french beans, and peas. Cook for 4 minutes.

meanwhile.

heat butter and add fennel and cook moderately for 5 minutes. Add cream, salt and pep, and simmer.

peel the broad beans, drain the pasta, frenchies and peas and add to butter and fennel. Add parmesan and BBeans and Asparagus, toss lightly.

Serve.

pain master said:

pepe said:

pain master said:

I’m a big fan and I have some great recipes…. but pepe is off wandering, and I’m here stirring.

i’m all ears

sweetpela.

Here is the real reason why Italians grow fennel.

You ready?

Pasta Primavera (the Good life eh?)

120g Broad Beans
150g Asparagus (cut into short lengths)
350g Tagliatelle
100g French Beans (same length as the asparagus)
120g peas
30g butter
1 small fennel bulb, thinly sliced
375ml double cream (yum)
2 T grated Parmesan.

Method.

Boiling salted water, add Broad beans and Asparagus for 3 mins.

remove.

add Tagliatelle and when softening, add french beans, and peas. Cook for 4 minutes.

meanwhile.

heat butter and add fennel and cook moderately for 5 minutes. Add cream, salt and pep, and simmer.

peel the broad beans, drain the pasta, frenchies and peas and add to butter and fennel. Add parmesan and BBeans and Asparagus, toss lightly.

Serve.

Primavera, best served in the Spring when all those vegies are jumping out of the ground!

pain master said:

pepe said:

pain master said:

I’m a big fan and I have some great recipes…. but pepe is off wandering, and I’m here stirring.

i’m all ears

sweetpela.
Pasta Primavera (the Good life eh?)

120g Broad Beans 150g Asparagus (cut into short lengths)
350g Tagliatelle 100g French Beans (same length as the asparagus)
120g peas 30g butter
1 small fennel bulb, thinly sliced
375ml double cream (yum) 2 T grated Parmesan.

Method.

Boiling salted water, add Broad beans and Asparagus for 3 mins.
remove.
add Tagliatelle and when softening, add french beans, and peas. Cook for 4 minutes.
meanwhile.
heat butter and add fennel and cook moderately for 5 minutes. Add cream, salt and pep, and simmer. peel the broad beans, drain the pasta, frenchies and peas and add to butter and fennel. Add parmesan and BBeans and Asparagus, toss lightly. Serve.

many thanks – pasta with fennel – i will make it this week and let your know (we had pasta tonight). asparagus is around altho’ it might have just finished. broad beans are just starting.

Primavera, best served in the Spring when all those vegies are jumping out of the ground!
————-
we are picking peas but beans are 4 weeks away.
interesting how some recipes obviously are for seasonal veges.

bluegreen said:

bubba louie said:

bluegreen said:

goes well sliced in salads. Made a yummy duck egg and fennel salad once.

I’ve never tasted it.

light aniseed flavour. I thought I wouldn’t like it as I am not a huge fan of aniseed but this year I had a go and found it was very mild and quite pleasant. It can be used much the same way as you would use celery.

I’ll have to give it a go then. I’ve always avoided it because I’m not one for anniseed either.

bluegreen said:

pepe said:

i started this topic but the instant there was egg in the pastry i was lost.

now a question.

i’m harvesting fennel (and spinach, spuds, carrots, onions and garlic).
anyone have any fav recipes ? – apart from soup.
i have googled it – just wondering if a fennel fan is out there.

goes well sliced in salads. Made a yummy duck egg and fennel salad once.

I luurrrrve fennel seeds in mashed potato…add the seeds just as you start mashing, or halfway through…

Breakfast time at pepe’s place should really include this little gem.

2 T butter
100g button mushrooms, sliced
1 baby fennel bulb, thinly sliced (and reserving the fronds)

1T butter
1.5tsp olive oyl
6 eggs.

heat butter and cook the mushrooms and fennel for 4-5 minutes so that the fennel has softened slightly and the mushies look yummy, and season.

make an ommellette with the eggs but add the chpped fennel fronds to the mix.

Add the mushroom/fennel mix into the ommellette, and serve.

Sweetpela!

I’ve got a fennel plant, it’s hanging on by the skin of its tender undeveloped bulb (and the cold weather, I think)…how do I grow it here? Should I pot it up so’s I can grow it in semishade? It looks like a plant that would thrive in our indirect sunlight here, but not full sunlight…does it need cool roots, damp roots, tough as boots can-dry-out-from-time-to-time plant? Yes? No? It’s just that I love the seeds…

pain master said:

Breakfast time at pepe’s place should really include this little gem.

2 T butter
100g button mushrooms, sliced
1 baby fennel bulb, thinly sliced (and reserving the fronds)

1T butter
1.5tsp olive oyl
6 eggs.

heat butter and cook the mushrooms and fennel for 4-5 minutes so that the fennel has softened slightly and the mushies look yummy, and season.

make an ommellette with the eggs but add the chpped fennel fronds to the mix.

Add the mushroom/fennel mix into the ommellette, and serve.

Sweetpela!

Oh yummo……… served with a sunny day and some poultry walking about your yard:)

Dinetta said:

I’ve got a fennel plant, it’s hanging on by the skin of its tender undeveloped bulb (and the cold weather, I think)…how do I grow it here? Should I pot it up so’s I can grow it in semishade? It looks like a plant that would thrive in our indirect sunlight here, but not full sunlight…does it need cool roots, damp roots, tough as boots can-dry-out-from-time-to-time plant? Yes? No? It’s just that I love the seeds…

you might need to ask pepe, he looks to grow a fine fennel. Me, I can remember eating wild fennel along the creeks of the northern suburbs of Luckyland, where the water would be cold and fast in winter and hot and dry and dusty in the summer. But often under the shade of a tree.

pain master said:

Breakfast time at pepe’s place should really include this little gem.

2 T butter
100g button mushrooms, sliced
1 baby fennel bulb, thinly sliced (and reserving the fronds)

1T butter
1.5tsp olive oyl
6 eggs.

heat butter and cook the mushrooms and fennel for 4-5 minutes so that the fennel has softened slightly and the mushies look yummy, and season.

make an ommellette with the eggs but add the chpped fennel fronds to the mix.

Add the mushroom/fennel mix into the ommellette, and serve.

Sweetpela!

geez – many tanks again – good breakfast by the looks. not much fennel but the use of the fronds will be interesting.

Dinetta said:

I’ve got a fennel plant, it’s hanging on by the skin of its tender undeveloped bulb (and the cold weather, I think)…how do I grow it here? Should I pot it up so’s I can grow it in semishade? It looks like a plant that would thrive in our indirect sunlight here, but not full sunlight…does it need cool roots, damp roots, tough as boots can-dry-out-from-time-to-time plant? Yes? No? It’s just that I love the seeds…

they are a weed here – grow in the rivers – so i guess they are mediterranean.
full sun but lots of water is my tip for commercial growers.
mine are in morning sun and never get watered except via nearby citrus and asparagus.

broad beans, peas, fennel and french beans are all together in this recipe. this does suggest a planting time soon after the shortest day for all of them.

pepe said:

Dinetta said:

I’ve got a fennel plant, it’s hanging on by the skin of its tender undeveloped bulb (and the cold weather, I think)…how do I grow it here? Should I pot it up so’s I can grow it in semishade? It looks like a plant that would thrive in our indirect sunlight here, but not full sunlight…does it need cool roots, damp roots, tough as boots can-dry-out-from-time-to-time plant? Yes? No? It’s just that I love the seeds…

they are a weed here – grow in the rivers – so i guess they are mediterranean.
full sun but lots of water is my tip for commercial growers.
mine are in morning sun and never get watered except via nearby citrus and asparagus.

broad beans, peas, fennel and french beans are all together in this recipe. this does suggest a planting time soon after the shortest day for all of them.

spot on pepe, these vegies are traditional Mediterranean spring vegies, so my recipe suggests that if you cannot get all of these vegies, then whatever is in season and is green is perfect. It is a great looking and tasty dish.

Might have to grow some fennel, is it too late this time of year ?

pepe said:

Dinetta said:

I’ve got a fennel plant, it’s hanging on by the skin of its tender undeveloped bulb (and the cold weather, I think)…how do I grow it here? Should I pot it up so’s I can grow it in semishade? It looks like a plant that would thrive in our indirect sunlight here, but not full sunlight…does it need cool roots, damp roots, tough as boots can-dry-out-from-time-to-time plant? Yes? No? It’s just that I love the seeds…

they are a weed here – grow in the rivers – so i guess they are mediterranean.
full sun but lots of water is my tip for commercial growers.
mine are in morning sun and never get watered except via nearby citrus and asparagus.

broad beans, peas, fennel and french beans are all together in this recipe. this does suggest a planting time soon after the shortest day for all of them.

mine went to seed this year and 6 seedlings are now developing. so let them go to seed – they sprout in winter (may-june?).
how do you use the seed?

Thee said:

Might have to grow some fennel, is it too late this time of year ?

a bit late – altho seedlings would be ok.
how’s the backyard draining?
come to think of it fennel might go great guns with a late winter and watery environ.

pepe said:

pepe said:

Dinetta said:

I’ve got a fennel plant, it’s hanging on by the skin of its tender undeveloped bulb (and the cold weather, I think)…how do I grow it here? Should I pot it up so’s I can grow it in semishade? It looks like a plant that would thrive in our indirect sunlight here, but not full sunlight…does it need cool roots, damp roots, tough as boots can-dry-out-from-time-to-time plant? Yes? No? It’s just that I love the seeds…

they are a weed here – grow in the rivers – so i guess they are mediterranean.
full sun but lots of water is my tip for commercial growers.
mine are in morning sun and never get watered except via nearby citrus and asparagus.

broad beans, peas, fennel and french beans are all together in this recipe. this does suggest a planting time soon after the shortest day for all of them.

mine went to seed this year and 6 seedlings are now developing. so let them go to seed – they sprout in winter (may-june?).
how do you use the seed?

I have some fennel seed recipes, but done that so far have been tried and tested…. but wait, will just go look at the memory bank aka the library.

my brian works…. no sooner had I got to the Library, but I remembered a corker of a recipe that we used to do quite regularly in Luckyland.

You need some really good Italian sausages, so porc sausages with plenty of spice and herbs (especially the anise flavour of fennel seeds). Now brown these sausages for 8-10 minutes, well browned and then put aside, drain on paper towel and when cooler, cut into fancy restauranty diagonal chunks.

Heat a little Olive Oyl, add some garlic, and cook gently for a minute or so, then add fennel seeds and chilli flakes and cook for another minute or so. Things should start getting aromatic (chefwankywordchefwankyword). Stir in a big arsed can of roma toms (near on a kilo), and slowly cook all this until it really starts to thicken up. 20minutes minimum.

Quantity? 3 garlic cloves 1 tsp of fennel and .5 tsp of chilli.

Now while the sauce is thickening, I would get the Bucatini on, plenty of salted boiling water, and drizzle a bit of olive oyl in your pasta water and cook. Bucatini is like a big fat tubular spaghetti. When that is half done, throw the sausages back in the sauce so they can warm through.

Now your sauce should be getting thick and if you reckon’ its too thick, add a ladle full of the starchy, oily pasta water and this will lubricate your sauce and hopefully your taste buds as your thick and gluggy red lump becomes a delicate silky sauce with the pasta water. Treat it like a risotto, add a ladle full every second minute or so to just creamy up the sauce.

Now serve your pasta and just prior to serving the sauce on top, add a tsp of balsamic and some torn up basil leaves, wilt them in the heat and serve.

yumyumyumyumyumyumyumyum…

pain master said:

my brian works…. no sooner had I got to the Library, but I remembered a corker of a recipe that we used to do quite regularly in Luckyland.

You need some really good Italian sausages, so porc sausages with plenty of spice and herbs (especially the anise flavour of fennel seeds). Now brown these sausages for 8-10 minutes, well browned and then put aside, drain on paper towel and when cooler, cut into fancy restauranty diagonal chunks.

Heat a little Olive Oyl, add some garlic, and cook gently for a minute or so, then add fennel seeds and chilli flakes and cook for another minute or so. Things should start getting aromatic (chefwankywordchefwankyword). Stir in a big arsed can of roma toms (near on a kilo), and slowly cook all this until it really starts to thicken up. 20minutes minimum.

Quantity? 3 garlic cloves 1 tsp of fennel and .5 tsp of chilli.

Now while the sauce is thickening, I would get the Bucatini on, plenty of salted boiling water, and drizzle a bit of olive oyl in your pasta water and cook. Bucatini is like a big fat tubular spaghetti. When that is half done, throw the sausages back in the sauce so they can warm through.

Now your sauce should be getting thick and if you reckon’ its too thick, add a ladle full of the starchy, oily pasta water and this will lubricate your sauce and hopefully your taste buds as your thick and gluggy red lump becomes a delicate silky sauce with the pasta water. Treat it like a risotto, add a ladle full every second minute or so to just creamy up the sauce.

Now serve your pasta and just prior to serving the sauce on top, add a tsp of balsamic and some torn up basil leaves, wilt them in the heat and serve.

yumyumyumyumyumyumyumyum…

that is a lot of chilly flakes, is that for a whole pack of pasta ?

Thee said:

pain master said:

my brian works…. no sooner had I got to the Library, but I remembered a corker of a recipe that we used to do quite regularly in Luckyland.

You need some really good Italian sausages, so porc sausages with plenty of spice and herbs (especially the anise flavour of fennel seeds). Now brown these sausages for 8-10 minutes, well browned and then put aside, drain on paper towel and when cooler, cut into fancy restauranty diagonal chunks.

Heat a little Olive Oyl, add some garlic, and cook gently for a minute or so, then add fennel seeds and chilli flakes and cook for another minute or so. Things should start getting aromatic (chefwankywordchefwankyword). Stir in a big arsed can of roma toms (near on a kilo), and slowly cook all this until it really starts to thicken up. 20minutes minimum.

Quantity? 3 garlic cloves 1 tsp of fennel and .5 tsp of chilli.

Now while the sauce is thickening, I would get the Bucatini on, plenty of salted boiling water, and drizzle a bit of olive oyl in your pasta water and cook. Bucatini is like a big fat tubular spaghetti. When that is half done, throw the sausages back in the sauce so they can warm through.

Now your sauce should be getting thick and if you reckon’ its too thick, add a ladle full of the starchy, oily pasta water and this will lubricate your sauce and hopefully your taste buds as your thick and gluggy red lump becomes a delicate silky sauce with the pasta water. Treat it like a risotto, add a ladle full every second minute or so to just creamy up the sauce.

Now serve your pasta and just prior to serving the sauce on top, add a tsp of balsamic and some torn up basil leaves, wilt them in the heat and serve.

yumyumyumyumyumyumyumyum…

that is a lot of chilly flakes, is that for a whole pack of pasta ?

I thought someone would miss the “.” when it came to the flakes. “.5” was my shortcut way of saying half. So only half a tsp of chilli.

If you chucked in a whole pack of pasta, then there would be leftovers (for a family of two because that is how I measure things.) It makes plenty of sauce, and we often had left over sauce which would be re-heated for work lunches later. I can’t stress how you really need to get the sauce thick on this one, but the lubricating pasta water is the winner. A very simple sauce, toms, fennel, garlic and chili plus the basil and balsamic, easy as. Some cracked pepper works too. I leave the parmesan cheese off this one. Parmesan and chilli have never been good bedfellows according to the Italians, it tends to be us Aussies who swamp every pasta sauce with cheese….

pepe said:

mine went to seed this year and 6 seedlings are now developing. so let them go to seed – they sprout in winter (may-june?).
how do you use the seed?

Well I just use them in mashed potatoe so far, I must have bought them for something else, probably fish or curry?

okies thanks PM, I would prolly put a large tsppn and I like it ‘hot’ and I freeze let ocers for lazy day s:)

Thee said:

that is a lot of chilly flakes, is that for a whole pack of pasta ?

That’s 0.5 teaspoons TheE…

In Asian cooking, fennel seed is only used, they do not eat the bulb, and often the fennel seed is dry roasted and then added to curry spice blends. It is often called “sweet cumin” in Asia. In Bengal, five spice is called panch phora and fennel is the sweet anise flavour in this kinda garam masala styled mix.

Also, and the PNGeans missed this bit, the Indians use fennel in their paan, a mix of betel nut, lime, and spices wrapped in a betel leaf and chewed as a digestive after a meal.

The chinese proverb says of betel nut, that it makes a drunk man sober, a sober man drunk, a hungry man satisfied and a full man ready for his next meal.

Thee said:

okies thanks PM, I would prolly put a large tsppn and I like it ‘hot’ and I freeze let ocers for lazy day s:)

I will admit to adding extra chilli flakes as the sauce simmered… tasting as I went.

pepe, place 2T of fennel in every 600ml of white wine vinegar and let this steep for 2-3 weeks. Shaking the jar from time to time. When it is aromatic (wankychefwordwankychefwordwankychefword) enough, then strain off the seeds, and keep the jar in a cool place to use for the basis of a salad dressing, or even a herb sauce. Label it so you knows what it is.

potter, do the same with celery seed.

The American poet Longfellow once wrote:

The Goblet of Life

Above the lowly plants it towers,
The fennel with its yellow flowers,
And in an earlier age then ours,
Was gifted with the wondrous powers,
Lost vision to restore.

It gave new strength, and fearless mood;
And gladiators, fierce and rude,
Mingled it in their daily food;
And he who battled and subdued,
A wreath of fennel wore.

pain master said:

pepe, place 2T of fennel in every 600ml of white wine vinegar and let this steep for 2-3 weeks. Shaking the jar from time to time. When it is aromatic (wankychefwordwankychefwordwankychefword) enough, then strain off the seeds, and keep the jar in a cool place to use for the basis of a salad dressing, or even a herb sauce. Label it so you knows what it is.

potter, do the same with celery seed.

Oh your also very domesticated PM _winks

pain master said:

pepe, place 2T of fennel in every 600ml of white wine vinegar and let this steep for 2-3 weeks. Shaking the jar from time to time. When it is aromatic (wankychefwordwankychefwordwankychefword) enough, then strain off the seeds, and keep the jar in a cool place to use for the basis of a salad dressing, or even a herb sauce. Label it so you knows what it is.

potter, do the same with celery seed.

Sounds good, fennel vinegar…love that aromatic word, wanky not withstanding, but normally I just say “when it smells good”…guess aromatic is just one word in place of 4, tho’…I do a lot of my cooking by smell, tho’…clogged sinuses and all…

When they say 10 inch pot, do they mean 10 inches high or ten inches across at the top??????

Culpepper says The leaves or seed, boiled in Barley-water, and drunk, are good for nurses to increase their milk, and make it more wholesome for the child.

Fennel Tea is good for breaking wind and provoking urine. It helps prevents griping when added to a laxative.

Fennel is a herb of Mercury under Virgo and it bears antipathy to Pisces.

Good for asthma and for slimming….

Dinetta said:

pain master said:

pepe, place 2T of fennel in every 600ml of white wine vinegar and let this steep for 2-3 weeks. Shaking the jar from time to time. When it is aromatic (wankychefwordwankychefwordwankychefword) enough, then strain off the seeds, and keep the jar in a cool place to use for the basis of a salad dressing, or even a herb sauce. Label it so you knows what it is.

potter, do the same with celery seed.

Sounds good, fennel vinegar…love that aromatic word, wanky not withstanding, but normally I just say “when it smells good”…guess aromatic is just one word in place of 4, tho’…I do a lot of my cooking by smell, tho’…clogged sinuses and all…

it grates me when they say “aromatics” like “When you can smell the aromatics, or these ingredients are the aromatics”…. bloody hell, I know smelly spices when you say their names….

Dinetta said:

When they say 10 inch pot, do they mean 10 inches high or ten inches across at the top??????

across the top and “cooking thread”?

pain master said:

it grates me when they say “aromatics” like “When you can smell the aromatics, or these ingredients are the aromatics”…. bloody hell, I know smelly spices when you say their names….

Yes, but there’s a lot of people who have no idea what the smelly spices are for, or what they do in the recipe…I quite agree with your objections…

pain master said:

Dinetta said:

When they say 10 inch pot, do they mean 10 inches high or ten inches across at the top??????

across the top and “cooking thread”?

Sorry, we were talking fennel and I went to see if they could be grown in pots, the suggestions was for 10 inch pots…

pain master said:

Dinetta said:

When they say 10 inch pot, do they mean 10 inches high or ten inches across at the top??????

across the top and “cooking thread”?

maybe it is across the bottom lmao

Dinetta said:

When they say 10 inch pot, do they mean 10 inches high or ten inches across at the top??????

across

bluegreen said:

Dinetta said:

When they say 10 inch pot, do they mean 10 inches high or ten inches across at the top??????

across

the top

pepe said:

i started this topic but the instant there was egg in the pastry i was lost.

now a question.

i’m harvesting fennel (and spinach, spuds, carrots, onions and garlic).
anyone have any fav recipes ? – apart from soup.
i have googled it – just wondering if a fennel fan is out there.

Never grown it myself. I think it’s in Jamie Oliver’s delicious coleslaw?… googles Yes, it is!

http://www.jamieoliver.com/recipes/vegetarian-recipes/the-best-winter-veg-coleslaw

This stuff is DELICIOUS! And healthier than normal coleslaw I think, what with the yoghurt-based dressing.

holy …. !
i’m overwhelmed.

sausages are dog food here PM but the wife will luv you for the salad vinegar and that bit about asthma and slimming.
wats wif da poetry – you and culpepper from another planet ? LOL.

mash is holy ground D but i will try it.

coleslaw is a definite goer thanks bon – possible tonight.

Hey pep you vegan too ?

Thee said:

Hey pep you vegan too ?

nope. i get to eat a meat lunch alone. rest of the family is vego – noone here is vegan – not even sure what a vegan is?
- i’m still struggling with ‘low GI’ too – seems to mean that it takes longer to digest.

pepe said:

holy …. !
i’m overwhelmed.

sausages are dog food here PM but the wife will luv you for the salad vinegar and that bit about asthma and slimming.
wats wif da poetry – you and culpepper from another planet ? LOL.

mash is holy ground D but i will try it.

coleslaw is a definite goer thanks bon – possible tonight.

Lucky dog.

pepe said:

mash is holy ground D but i will try it.

I saw some Oriental chefs taste-testing mashed potatoes…Iron Chef I think…the other night…the lady said as soon as she put the mashed potato into her mouth, it turned in to soup…so help me…I really don’t see the point in going to extremes with mashed potato…and just to annoy you, I would like to advise that I mash the pumpkin, the sweet potato and English potato all in one…with nutmeg…however English potato on its’ own is where I add the fennel…

Found some wog sausages at the stoopidmarket, reduce, forget to get fennel, of well next time, but will make a similar dish PM _bugga

The Estate said:

Found some wog sausages at the stoopidmarket, reduce, forget to get fennel, of well next time, but will make a similar dish PM _bugga

it won’t even be close without the fennel… so here’s your next option with those snags you bought.

list

olive oyl
2 Italian Snags
2 leeks sliced thickly
2 garlic gloves
2 tsp dried oregano
2 tsp dried basil
(we normally go fresh herbs to taste)
6 chat potatoes, halved
2 carrots cut into batons
2 celery sticks
1 can of roma toms
3 cups of beef stock
1 cup of H2O
2 zuchinni diagonally sliced
salt and p to taste
shaved parmesan to serve
parsley to garnish

brown the snags in some olive oyl and remove like in the other recipe. drain on paper towel.
heat more olive oyl, cook leeks, garlic and herbs until leeks are soft.
add pots and cook for 8 mins
add carrots celery toms stock and water
cut snags diagonally and add with zuchinni and simmer for 10mins or until vegetables are tender.
season, garnish and serve.

Oi PM you think I am running a stoopidmarket here LOL, will cook up best way I know how and put fennel seeds on da shopping list for next time lol. I got some LARGE mushies and red caps, so I wil use the red cap at least ?

The Estate said:

Oi PM you think I am running a stoopidmarket here LOL, will cook up best way I know how and put fennel seeds on da shopping list for next time lol. I got some LARGE mushies and red caps, so I wil use the red cap at least ?

well good luck Thee :)

pain master said:

pepe said:

holy …. !
i’m overwhelmed.

sausages are dog food here PM but the wife will luv you for the salad vinegar and that bit about asthma and slimming.
wats wif da poetry – you and culpepper from another planet ? LOL.

mash is holy ground D but i will try it.

coleslaw is a definite goer thanks bon – possible tonight.

Lucky dog.

chuckle – i didn’t mean that about the poetry either – twas great.

unfortunately my fennel twas not ready. the big bulbs i picked from the mother plant were hollow. i have managed to make a fennel and spinach soup cleaning the outer leaves of the bulb – but there twas no bulb.

this means that fennel season is in about 4 weeks time – which will be in time for french beans.

The Estate said:

Found some wog sausages at the stoopidmarket, reduce, forget to get fennel, of well next time, but will make a similar dish PM _bugga

rotfl

pain master said:

The Estate said:

Oi PM you think I am running a stoopidmarket here LOL, will cook up best way I know how and put fennel seeds on da shopping list for next time lol. I got some LARGE mushies and red caps, so I wil use the red cap at least ?

well good luck Thee :)

getting there will post a pic later LOL

pepe said:

pain master said:

pepe said:

holy …. !
i’m overwhelmed.

sausages are dog food here PM but the wife will luv you for the salad vinegar and that bit about asthma and slimming.
wats wif da poetry – you and culpepper from another planet ? LOL.

mash is holy ground D but i will try it.

coleslaw is a definite goer thanks bon – possible tonight.

Lucky dog.

chuckle – i didn’t mean that about the poetry either – twas great.

unfortunately my fennel twas not ready. the big bulbs i picked from the mother plant were hollow. i have managed to make a fennel and spinach soup cleaning the outer leaves of the bulb – but there twas no bulb.

this means that fennel season is in about 4 weeks time – which will be in time for french beans.

Le Marseillaise rings through me head!

pain master said:

Le Marseillaise rings through me head!

La…

Are you still going to France?

Dinetta said:

pain master said:

Le Marseillaise rings through me head!

La…

Are you still going to France?

mais oui madam.

pain master said:

Dinetta said:

pain master said:

Le Marseillaise rings through me head!

La…

Are you still going to France?

mais oui madam.

Better get your La sorted for the Marsellaise, then…

Dinetta said:

pain master said:

Dinetta said:

La…

Are you still going to France?

mais oui madam.

Better get your La sorted for the Marsellaise, then…

yeah I should… crazy feminine and masculine text… grrrr

Duck egg omelette for dinner shortly.

Tonights dinner

http://www.taste.com.au/recipes/628/chorizo+and+fennel+penne

So I have choc pumpkin muffins just out of the oven.

Got green apples on special for under $1 kg so have stewed a big pot. Some, unsweetened, to go on my morning porridge with cinnamon – scrummy!

Some to go in the fridge for the next batch of lunchbox muffin fillings :)

peanut sauce on rice and green veges tonight.
i have started to use kaffir lime leaves in this dish.
i bet everyone has a different recipe for this dish known as ‘gado gado’

pepe said:

peanut sauce on rice and green veges tonight.
i have started to use kaffir lime leaves in this dish.
i bet everyone has a different recipe for this dish known as ‘gado gado’

I had a plate of cabbage, small serve peas and some chicken pieces. No spud on my plate.

Does anyone have a good Recipe they use to make Pizza Base by Hand?

veg gardener said:

Does anyone have a good Recipe they use to make Pizza Base by Hand?

You bcan use a machine recipe too veg. The recipe doesn’t change, it’s just that the machine does all the work.

veg gardener said:

Does anyone have a good Recipe they use to make Pizza Base by Hand?

1.5cups flour
0.5 tsp salt
1 sachet of dry yeast
half cup of warm water
1 tsp sugar
2 Tbsp oil

Put dry ingredients in large bowl. Make a hollow in the centre and pour in water and oil.
Mix with wooden spoon until dough forms, add more water if necessary. Knead the dough for 10 mins on a floured board. Form into a ball and place in a greased bowl, turning it so the top is greased. Cover with tea towel and placed in a warm spot until it doubles in size.

Punch and knead lightly. Roll to a 250mm circle (or thinner to 2×220mm)and line a greased pizza tray.

who saw the Iron Chef Italian last night making pasta? Impressive!