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16th Apr 2010 - 8:35am
varca's AvatarvarcaGodlike
Joined:
20 Jul 2006
Posts:
3824
Location:
Not in Kansas
anymore
ProfilePM
R-P-M- wrote:

foxylady2209 wrote:

Lemon Cream

Blah... blah... blah...

Blah... blah... blah...

1. Blah... blah... blah...

2. Blah... blah... blah...

3. Blah... blah... blah...

4. Beat the cream but only until it's floppy.

5. Blah... blah... blah...

6. Blah... blah... blah...

7. Blah... blah... blah...

8. Blah... blah... blah...

9. Blah... blah... blah...

Blah... blah... blah...


wanker.gif

icon_redface.gif ...coff coff... what was that recipe again? icon_redface.gif



Came in here for inspiration for a pudding for this evening. Going to makes Foxy's Lemon cream yumm! icon_biggrin.gif

But just had to complain that RPM's avatar is noticeable by it's absence!! icon_eek.gif That is just not tennis mister!! A gal needs her pervery you know smackbottom.gif grin.gif

 

16th Apr 2010 - 3:02pm
vodka_babe22uk's Avatarvodka_babe22ukGodlike
Joined:
24 Aug 2003
Posts:
2867
Location:
south coast
portsmouth
ProfilePM
varca wrote:

R-P-M- wrote:

foxylady2209 wrote:

Lemon Cream

Blah... blah... blah...

Blah... blah... blah...

1. Blah... blah... blah...

2. Blah... blah... blah...

3. Blah... blah... blah...

4. Beat the cream but only until it's floppy.

5. Blah... blah... blah...

6. Blah... blah... blah...

7. Blah... blah... blah...

8. Blah... blah... blah...

9. Blah... blah... blah...

Blah... blah... blah...


wanker.gif

icon_redface.gif ...coff coff... what was that recipe again? icon_redface.gif



Came in here for inspiration for a pudding for this evening. Going to makes Foxy's Lemon cream yumm! icon_biggrin.gif

But just had to complain that RPM's avatar is noticeable by it's absence!! icon_eek.gif That is just not tennis mister!! A gal needs her pervery you know smackbottom.gif grin.gif





and mind you dont get the cream in ur eyes or hair

Re: Elderflower Cordial

18th Apr 2010 - 10:04am
couplefunuk's AvatarcouplefunukSuper human rambling
Joined:
13 Aug 2005
Posts:
655
Location:
Bristol
ProfilePM
Nimbus wrote:

I noticed this evening when walking the dog that the elder trees are sprouting green... and if you drink wine at the same rate as me you need to start preparing now...


Elderflowers also freeze very well, if you wanted to keep the Elderflower Champagne flowing through the summer.

Makes about 6 litres
Ingredients
4 litres hot water
700g sugar
Juice and zest of four lemons
2 tablespoons white wine vinegar
About 15 elderflower heads, in full bloom
A pinch of dried yeast (you may not need this)
Method: How to make elderflower champagne

1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.

2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.

3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.

4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).

5. Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.

 

18th Apr 2010 - 10:09am
couplefunuk's AvatarcouplefunukSuper human rambling
Joined:
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Posts:
655
Location:
Bristol
ProfilePM
Ginger Beer

20.45lt (36 pints) Boiling Water
1.13kg (2½lb) Sugar
40g (1½oz) Bruised Ginger
25g (1oz) Cream of Tartar
2 Lemons, rind and juice
2 large tbsp Brewers Yeast

Peel the lemons, squeeze the juice, strain it and put the peel and juice into a large earthen pan, with the bruised ginger, cream of tartar and sugar.

Pour over 13.6lt (3 gallons) of boiling water.

Let it stand until just warm.

Add the yeast, which should be thick and perfectly fresh.

Stir the contents of the pan well and keep in a warm place over night, covering the pan over with a cloth.

The next day skim off the yeast and pour the liquor carefully into another vessel, leaving the sediment.

Bottle immediately and secure the corks.

In 3 days the ginger beer will be fit for use.

For some tastes, the above proportion of sugar may be found rather too large, when it may be diminished, but the beer will not keep so long.

*Her*

 

19th Apr 2010 - 8:30am
varca's AvatarvarcaGodlike
Joined:
20 Jul 2006
Posts:
3824
Location:
Not in Kansas
anymore
ProfilePM
vodka_babe22uk wrote:

varca wrote:

R-P-M- wrote:

foxylady2209 wrote:

Lemon Cream

Blah... blah... blah...

Blah... blah... blah...

1. Blah... blah... blah...

2. Blah... blah... blah...

3. Blah... blah... blah...

4. Beat the cream but only until it's floppy.

5. Blah... blah... blah...

6. Blah... blah... blah...

7. Blah... blah... blah...

8. Blah... blah... blah...

9. Blah... blah... blah...

Blah... blah... blah...


wanker.gif

icon_redface.gif ...coff coff... what was that recipe again? icon_redface.gif



Came in here for inspiration for a pudding for this evening. Going to makes Foxy's Lemon cream yumm! icon_biggrin.gif

But just had to complain that RPM's avatar is noticeable by it's absence!! icon_eek.gif That is just not tennis mister!! A gal needs her pervery you know smackbottom.gif grin.gif


and mind you dont get the cream in ur eyes or hair


lol2.gif I was a good girl.... for a change grin.gif

I can thoroughly recommend Foxy's Lemon Cream, it was absolutely delicious!!! worship.gif

 

9th May 2010 - 11:11pm
foxylady2209's Avatarfoxylady2209Godlike
Joined:
6 Jan 2005
Posts:
4069
Location:
Derby
ProfilePM
Has anyone got a good recipe for Tom Yung Gung - a hot and spicy Thai soup that doesn't include coconut milk.

All the recipes I can find include a spice paste and I want to do it from scratch.

Re: Elderflower Cordial

10th May 2010 - 12:00am
anais's AvataranaisSite Moderator
Joined:
8 Jun 2003
Posts:
9938
Location:
An she Blew!
ProfilePM
couplefunuk wrote:

Nimbus wrote:

I noticed this evening when walking the dog that the elder trees are sprouting green... and if you drink wine at the same rate as me you need to start preparing now...


Elderflowers also freeze very well, if you wanted to keep the Elderflower Champagne flowing through the summer.

Makes about 6 litres
Ingredients
4 litres hot water
700g sugar
Juice and zest of four lemons
2 tablespoons white wine vinegar
About 15 elderflower heads, in full bloom
A pinch of dried yeast (you may not need this)
Method: How to make elderflower champagne

1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.

2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.

3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it’s not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.

4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).

5. Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.


Brill thumbup.gif Gonna try this.....

Impressed

10th May 2010 - 1:36am
wideeyedand's AvatarwideeyedandBoy, can I type!
Joined:
29 Oct 2005
Posts:
107
Location:
Good place
ProfilePM
Nothing but thorough, even at midnight on a Sunday Anais xx

Re: Impressed

10th May 2010 - 1:39am
anais's AvataranaisSite Moderator
Joined:
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Posts:
9938
Location:
An she Blew!
ProfilePM
wideeyedand wrote:

Nothing but thorough, even at midnight on a Sunday Anais xx


I'm not sure I could last a week for it to be ready icon_lol.gif I'm quite partial to the fizzy stuff giggle.gif

Re: Impressed

10th May 2010 - 1:51am
jesster's AvatarjessterSuper human rambling
Joined:
10 Jul 2005
Posts:
627
Location:
bedfordshire
ProfilePM
anais wrote:

wideeyedand wrote:

Nothing but thorough, even at midnight on a Sunday Anais xx


I'm not sure I could last a week for it to be ready icon_lol.gif I'm quite partial to the fizzy stuff giggle.gif


What? Pop? dunno.gif icon_lol.gif

Re: Impressed

10th May 2010 - 1:54am
wideeyedand's AvatarwideeyedandBoy, can I type!
Joined:
29 Oct 2005
Posts:
107
Location:
Good place
ProfilePM
anais wrote:

wideeyedand wrote:

Nothing but thorough, even at midnight on a Sunday Anais xx


I'm not sure I could last a week for it to be ready icon_lol.gif I'm quite partial to the fizzy stuff giggle.gif


The build up is the best thing, didn't you know Anais icon_wink.gif

Re: Impressed

10th May 2010 - 2:01am
anais's AvataranaisSite Moderator
Joined:
8 Jun 2003
Posts:
9938
Location:
An she Blew!
ProfilePM
wideeyedand wrote:

anais wrote:

wideeyedand wrote:

Nothing but thorough, even at midnight on a Sunday Anais xx


I'm not sure I could last a week for it to be ready icon_lol.gif I'm quite partial to the fizzy stuff giggle.gif


The build up is the best thing, didn't you know Anais icon_wink.gif


I quite enjoy the build up and anticipation lol2.gif lol2.gif icon_wink.gif

 

10th May 2010 - 11:36am
vodka_babe22uk's Avatarvodka_babe22ukGodlike
Joined:
24 Aug 2003
Posts:
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Location:
south coast
portsmouth
ProfilePM
for foxylady

* 4-6 cups good-tasting chicken stock (SERVES 2-3 people)
* 1 stalk lemongrass, minced, OR 4 Tbsp. frozen prepared lemongrass (available at Asian stores)
* 3 kaffir lime leaves (available fresh or frozen at Asian stores)
* 3-4 cloves garlic, minced
* 1-2 red chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili
* 3 Tbsp. fish sauce (available at all Asian/Chinese food stores and some supermarket chains)
* a generous handful of fresh shiitake mushrooms, sliced thinly
* 12 medium raw shrimp, shells removed

* 1 Tbsp. freshly-squeezed lime juice
* 1/3 cup fresh coriander (cilantro), roughly chopped
* optional: 1/2 tsp. sugar
* optional: extra vegetables of your choice cherry tomatoes & broccoli)

Preparation:
For a simple step-by-step version of this recipe, see: Easy Tom Yum Soup Recipe.

1. Pour stock into a deep cooking pot and bring to a boil.
2. Add the lemongrass and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor
3. Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
4. Add the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until shrimp is pink and plump.
5. Reduce heat to medium-low and add the fish sauce and lime juice. Stir well to combine and gently simmer until hot. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired. If too sour, add 1/2 tsp. sugar. . If too salty, add another squeeze of lime juice.
6. Serve in bowls with fresh coriander sprinkled over. For an extra hit of flavor, you can also add some Thai chili sauce, either store-bought or the homemade version: Nam Prik Pao Chili Sauce Recipe. ENJOY!

Re: Impressed

10th May 2010 - 3:34pm
anais's AvataranaisSite Moderator
Joined:
8 Jun 2003
Posts:
9938
Location:
An she Blew!
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jesster wrote:

anais wrote:

wideeyedand wrote:

Nothing but thorough, even at midnight on a Sunday Anais xx


I'm not sure I could last a week for it to be ready icon_lol.gif I'm quite partial to the fizzy stuff giggle.gif


What? Pop? dunno.gif icon_lol.gif


Champers my dear boy, champers icon_lol.gif

 

30th Apr 2011 - 6:01pm
foxylady2209's Avatarfoxylady2209Godlike
Joined:
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Posts:
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Location:
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Remembered this thread when I made this earlier today.

Rice Krispie slice - much better than the squares you buy.

A large bag of devon/dairy toffees
A large bag of proper pink and white marshmallows
A medium box of Rice Krispies

Melt the sweets with a dash of milk over a very, very low heat.

Pour half the cereal into a large bowl.
When the sweets are really melted, they will be quite liquid, pour them all over the cereal and stir.
Keep adding cereal and stirring until it just won't take any more.

Have a baking tin lined with baking parchment and unload the bowl of sweet goodness into it.
Press it well down - maybe put another tin on top and press well.
If you want to press it with your hands, dip your fingers in cold water first.
This bit is important, it's the pressing that makes it possible to pick up and eat.

Once it's totally cold and set, cut it out. If you use a biscuit cutter, guess who gets to eat the corners that get left. icon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gif

Variants
Drizzle melted dark chocolate over in a tastful wiggle pattern.
Add chocolate drops to the cereal.
Add chopped dried fruit - like cranberries - to the cereal.
Add a small choc bar (dark) to the sweet mix.

I believe this keeps quite well. I wouldn't know. It lasts about 2 days in our house.

 

1st May 2011 - 1:45pm
Gufuncouple's AvatarGufuncoupleSuper human rambling
Joined:
27 Sep 2006
Posts:
892
Location:
In a Chocolate
Heaven
ProfilePM
foxylady2209 wrote:

Remembered this thread when I made this earlier today.

Rice Krispie slice - much better than the squares you buy.

A large bag of devon/dairy toffees
A large bag of proper pink and white marshmallows
A medium box of Rice Krispies

Melt the sweets with a dash of milk over a very, very low heat.

Pour half the cereal into a large bowl.
When the sweets are really melted, they will be quite liquid, pour them all over the cereal and stir.
Keep adding cereal and stirring until it just won't take any more.

Have a baking tin lined with baking parchment and unload the bowl of sweet goodness into it.
Press it well down - maybe put another tin on top and press well.
If you want to press it with your hands, dip your fingers in cold water first.
This bit is important, it's the pressing that makes it possible to pick up and eat.

Once it's totally cold and set, cut it out. If you use a biscuit cutter, guess who gets to eat the corners that get left. icon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gif

Variants
Drizzle melted dark chocolate over in a tastful wiggle pattern.
Add chocolate drops to the cereal.
Add chopped dried fruit - like cranberries - to the cereal.
Add a small choc bar (dark) to the sweet mix.

I believe this keeps quite well. I wouldn't know. It lasts about 2 days in our house.


Another variant:-

Substitute the Rice Crispies for your favorite flavour of Popcorn and change the dark chocolate to Belgian White Chocolate. mmmmmmmmmmmmm icon_wink.gif

 

1st May 2011 - 2:48pm
Staggerlee_BB's AvatarStaggerlee_BBGodlike
Joined:
14 Jun 2007
Posts:
2648
Location:
Cahoots
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Take one fireworks factory
add one or two teenagers to taste
stir in a box of matches

Recipe for disaster

I thank you
bolt.gif

 

1st May 2011 - 9:03pm
Lizaleanrob's AvatarLizaleanrobGodlike
Joined:
27 Mar 2007
Posts:
1857
Location:
somewhere between
trouble and chaos
ProfilePM
Staggerlee_BB wrote:

Take one fireworks factory
add one or two teenagers to taste
stir in a box of matches

Recipe for disaster

I thank you
bolt.gif


looks for unsolved crimes of arson in firework factory`s in Sheffield on goggle

bolt.gifbolt.gif
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