RECIPES from the TQS FORUM

[Lotti D.]

or 1 cup double cream (i.e. whipping cream) ???
or the really heavy cream that is beyond whipping - i.e. similar to clotted cream ???

[Rita C.]

I have 'dabbled' with cream myself quite a bit. 8) Ah I miss the days when we used to get milk delivered to our door every morning in glass bottles with the foil lids. And if you got to it first (this was difficult in a family of nine!) you could skim the couple of inches of cream off the top into your bowl of porridge. Yum, yum! :lol:

[Margo C.]

I have 'dabbled' with cream myself quite a bit. 8) Ah I miss the days when we used to get milk delivered to our door every morning in glass bottles with the foil lids. And if you got to it first (this was difficult in a family of nine!) you could skim the couple of inches of cream off the top into your bowl of porridge. Yum, yum! :lol:

What a memory jogger that is! A man named Mr. Bacon (how did I remember that??? :shock: ) would deliver glass bottles of milk to Grandmother's house and we would try to be close at hand when she opened them to lick the cream from the paper stopper!

[Margo C.]

I have 'dabbled' with cream myself quite a bit. 8) Ah I miss the days when we used to get milk delivered to our door every morning in glass bottles with the foil lids. And if you got to it first (this was difficult in a family of nine!) you could skim the couple of inches of cream off the top into your bowl of porridge. Yum, yum! :lol:

8) Although it is now every other day, I still get my milk delivered in glass bottles with foil tops some of the old methods are so much more 'green' :wink:

[Margo C.]

or 1 cup double cream (i.e. whipping cream) ???
or the really heavy cream that is beyond whipping - i.e. similar to clotted cream ???

In UK, in order of 'thickness', we have single cream, whipping cream, double cream and extra heavy double cream, then clotted cream. Single cream is pouring ie for coffee etc, but a bit too runny for whipping. Whipping as it indicates, is just thick enough for whipping. Double, a bit thicker, slow pouring (usually needs a bit of help with a spoon) still whip-able. Extra heavy, definitely need help from a spoon to move, but still can be whipped. Where as clotted cream - perfect as it is, like soft butter, ideal with fresh scones strawberry jam & butter...............................


Sorry, personal mummmm, drool moment there just talking about it. :wink:

[Margo C.]

sorry about the misunderstanding, i wasnt clear!
1.5 cup chopped chocolate or chocolate chips
heavy cream/dubble cream/ the one is with 35% fat
i hope it is clear, more questions i will answer as soon as possible.
i promise you that you will love it!!

[Margo C.]

wipping cream it is called as well

[Margo C.]

hi there, i got my recipes from http://www.joyofbaking.com
you will have fun! complicated and easy and fast recipes.
enjoy!!!

[Robyn B.]

Here's the Ripe Tomato Relish recipe - nice to make in the summer when you have an excess of tomatoes. It keeps for months and is yummy on sandwiches or with cold meat. My mum also used to add it to the curry she would make with leftover roast beef/lamb (mmmm.......haven't had that for a long time - when I make a roast there's never any left over!)

Ripe Tomato Relish

1.5kg (3 pounds) ripe tomatoes
500 g (1 pound) onions
Vinegar
500g (1 pound) sugar
1 tablespoon curry powder
1/2 tablespoon mustard (powder)
2 tablespoons cornflour
2 teaspoons salt
1/4 teaspoon pepper

Peel and dice tomatoes. Peel and slice onions. Place in a bowl. Sprinkle tomatoes and onions with a little salt and let it stand overnight.
Next morning put into a pan after draining off some of the liquid. Just cover with white vinegar. Add the sugar and boil for one hour.
Mix dry ingredients with a little extra vinegar to make a paste. Stir this into the pan and boil for another hour
Store in sterilised jars

By the way - an Australian tablespoon is 20 mls (4 teaspoons)

[E.M. T.]

So..Here are my"reel" recipes:
"Fast and Easy Tomato Basil Soup" ----- In a heavy bottomed sauce pan
make a medium brown roux from 1 Tb. Butter and 2 Tb. flour. To this
roux add (1)15 oz. can Italian Stewed Tomatoes(or any other kind you
have at hand), 1 cup lite cream, 1/2 and 1/2 or any other milk you wish and
2 tsps. dried basil. Stir until thickened. Serve and enjoy....top with cheese
and/or add rice, pasta or meat. 2-3 servings


Neither DH nor I like sweet cranberry jellies at holiday time, but love this savory relish with the standard roast turkey.
It serves well with venison and pork also. I make a batch in the days before Thanksgiving and it lasts us right thru until
Christmas....well, usually, that is !!

" Refrigerated Cranberry Chutney"
4 cups fresh cranberries
2 small oranges, peeled and seeded
1 lemon, peeled and seeded
2 apples cored
1 cup raisins
1 cup brown sugar
1/2 tsp. ground ginger
2 Tb. candied ginger chopped
2 Tb. grated onion
6 Tb.finely chopped sweet green pepper
Grind berries, oranges, lemon, apples and raisins. Use food processor or hand grind.
Add the remaining ingredients: mix well. Cover and store in 'fridge. It will keep about
a month. Makes about 3 pints.

[karen f.]

Hey Anniequi! I tried your baked corn casserole this week and it was great! I cut the recipe in half and I think it still would easily serve about 12 people as a side dish. Everyone here loved it. Thanks for sharing.

[Lotti D.]

Berrylicious Ice Cream (soft-ice)
(serves 4)
 
2 c  frozen berries
      (raspberries, strawberries, blueberries, etc. or a combination of all)
2 c  light cream (or milk, or yoghurt, or a combination of all)
2 tsp icing sugar (adjust to taste / according to sweetness of berries)
 
place frozen fruit in blender  (fruit must be frozen - must be separate - not a block or your blender won't cope!!!)
pour cream on top - if using yoghurt you might need to dilute with milk or water
blend on high until you have a fabulously lucious, yummy soft icecream
 
serve immediately or store in an ice cream container in the freezer
 
  :lol: :P :lol:
 
Warm Roasted Asparagus Salad
(serves 4)
 
 1 lb green asparagus spears
3 tbsp olive oil
Sea salt
Freshly ground black pepper
Juice of 1 lemon 
Dash balsamic vinegar
Parmesan cheese
Parma ham (optional)

Drizzle large non-stick baking pan with olive oil, add asparagus, sprinkle with freshly ground sea salt and black pepper, shake to toss

Roast in hot oven for 10 min

Shake baking pan again
Drizzle with lemon juice & balsamic vinegar
If Parma ham is used, place that over top now
Bake another 5 minutes

Remove from oven, sprinkle with fresh Parmesan shavings (shave super thin ribons from Parmesan piece using vegetable peeler)

Serve either hot or at room temperature
Also great as a starter with fresh baguette

:P :lol: :P

[Lois B.]

I have 'dabbled' with cream myself quite a bit. 8) Ah I miss the days when we used to get milk delivered to our door every morning in glass bottles with the foil lids. And if you got to it first (this was difficult in a family of nine!) you could skim the couple of inches of cream off the top into your bowl of porridge. Yum, yum! :lol:

What a memory jogger that is! A man named Mr. Bacon (how did I remember that??? :shock: ) would deliver glass bottles of milk to Grandmother's house and we would try to be close at hand when she opened them to lick the cream from the paper stopper!

Our milk man's name was Kenny Lauver and then when we move to the other end of the county (was 10 then) the milk man was Richard Wagner. Why do I remember that and find myself very often walking very purposefully into a room and then forget what the errand was?

[E.M. T.]

:lol: :lol: :lol: :lol: :lol: :lol:

[E.M. T.]

i can give privet lessons about this forgetting virus, while remembering...any thing else except what you need!