The Cookery Thread

[Wulfruna]

..and of course, it's even better if served with a prime Highland pure malt.....
...or try Haggis topped with whisky cream sauce as a starter.....
(sighs... oh those wonderful Scottish holidays we used to take when we lived "up north".)

[Bunnylump]

SparkOut I think I love you.

That duck was positively SCRUMMY.

BUT the bad news is that you have inadvertently introduced me to ginger wine. The recipe only needed 1/4pt, which of course has left me with the rest of the bottle. And you know how much I like ginger...

I'll soon be one of those old ladies who shuffles along the road with a trolley, muttering to myself, with those attractive broken veins in my nose. And it'll be ALL YOUR FAULT.

[gill216]

Are there any diabetics here? My hairdresser has recently been diagnosed and doesn't want injectons.

She has medication and has accepted the no fat no sugar diet but is finding it really hard because she feels she has to re-learn how to cook.

Any recipes anyone can offer?

[giraffe]

Can you cook with Candarel instead? No idea really. She needs to be careful. OH's cousin was diagnosed when he was about 14 and didn't look after himself. He died last year aged 26.

[gill216]

Yes Canderel must be fine. She mentioned that.

[Bunnylump]

Not an expert on this but I do work with a diabetic. She has to be really careful about the amount of fruit she eats - for example, she only allows herself 6 grapes with her lunch, and has to be particularly careful with orange juice ( which is VERY high in sugar.) I'll ask her.

I do know all about milk and egg free diets, if anyone needs to know that!! (Had to go on one when I was breastfeeding my oldest because she had such a severe allergy my milk affected her (she had internal bleeding - VERY scary). Good news was that I went down to 8 stone 9. Shame I can't be a wet nurse. I'd be able to do it for someone ELSE. Any offers*??

*Spare BABIES I mean, before you mucky minded lot start.

[tricia]

In a previous existance I used to work as a Dietician in the Diabetic unit before I took early retirement because of arthritis. The British British Diabetic association produce many cookery books which are excellent - I have a number myself. Be wary od anythying labelled Diabetic cake, chocolate etc - they tend to contain more calories and are twice the price - generally they are sweetened with sorbito which has a LAXATIVE effect.

The last address I have for the BDA or Diabetes UK is 10 Queen Anne St. London WIM OBD - otherwise google the address
- the recipes produced are simple easy to use and suit all the family - they recomment LOW FAT LOW SUGAR LOW GLYCAEMIC INEX - NOT
It will never be no fat no sugar - we did that in the 1920,s and have moved on since then. Waterstones also sell the books labelled by diabetic - BUT I do recomment the BDA OR dIABETES uk - THEY ALSO PRODUCE A MONTHLY MAGAZINE CALLED BALANCE

TRICIA

Tricia

[gill216]

This is getting interesting. Thats now 2 people who have told me the reverse of the advice Julie was given. In fact she was specifically told NO fat, as LOW fat products are generally high in sugar. Its not impossible that her doctor is very elderly. She does live in a bit of a backwater. I think she needs more advice than a few recipes!

Thanks everyone. I shall pass on the comments.

[Bunnylump]

Giraffe and I have a problem, which we need to resolve. How do you make frog in the bog (aka toad in the hole) not stick?? We both like the taste of it but it always ends up looking like a pile of chewed up mess. Any suggestions??

[giraffe]

Well "chewed up mess" is putting it a bit strongly. Crunchy bits and soggy bits and superglued to the tin would be more accurate.

[Laura]

Start with new tins. Oil them like normal, and cook your toad in the hole. They should come out fine. The trick then is not to wash the tins in water, but to just wipe them out with kitchen roll. If nothing has ever stuck to them, there shouldn't be anything to wash off, and the excess oil should just wipe off.

[clvrlad]

its mostly likely the sausages.
if you seal them off before adding them to the batter it should improve the stickiness problem.
basically the fat out of the sausages cooks at a different temperature to the fat youve added and it can cause this kind of problem.

[giraffe]

I always precook the sausages.

[clvrlad]

hmm thats the advice my chef friend gave

the other thing my he said was about having the oil hot as possible to start with
and fat being better holding heat than oils (get the lard out )

[gill216]

I solved the sticky problem exactly as Laura said. But new tins and don't wash them- ever. Just wipe them clean with kitchen paper.

I solved the soggy middle/ burnt edge problem by using a new tin but one that was divided into four individual sections. You might need 2 to accomodate families and appetites.

[Bunnylump]

Thanks, guys. I'll try these suggestions.

[pebbles]

There is also Bacofoil non-stick to line your tin. It really works!

[Bunnylump]

Ah! I never thought of that. I've got one of those silicone non stick liner things. Why didn't I think of that? Genius.

[clvrlad]

Ah! I never thought of that. I've got one of those silicone non stick liner things. Why didn't I think of that? Genius.

just dont let your mum know let her think you know what your doing at last

[Bunnylump]

No, I'm actually not a bad cook on the whole (unless I go down the completely experimental line, which I do from time to time- this usually results in one of two products: total inpiration or absolute disaster!! ). This is why I'm so frustrated at having such a big problem with such a seemingly straightforward dish. It's not something I cook regularly (can't eat very much fat, it makes me ill), but from time to time it is nice. That's why I would REALLY like to be able to make it LOOK nice as well as TASTE nice!! And, frankly, if you saw my Mum's cooking (or worse still, ate it) you would know your comment would not be an issue!!