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With regard to the 'Danish Apple Pie' - I mis-remembered - it was 'Dutch Apple Pudding' !!

Still Yummy though and here is the recipe for those of you who might care:

8 oz Self Raising Flour
4 oz Suet (Ginny - veg suet might just work ???)
4 oz granulated sugar
2 tablespoons Golden Syrup
pinch of salt
1 1/2 lb Cooking apples
Juice of 1 lemon
1 oz soft brown sugar.

Mix flour, salt + suet, add colcd water to make a firm dough.

Roll out thinly + line a square tin with 1/2 the dough

Peel apples, slice and arrange on dough, sprinkle with sugar + lemon, cover with other half of dough. - Seal edges with water.

Spread top with syrup + sprinkle over with brown sugar.

Bake at gas 4 (350 degrees for 1 hour until crust is crisp like toffee.

Serve with custard and prepare for a couple of hour sleep to digest !!

Hope you enjoy !!

Dea x

LK - (with your opthalmological !!knowledge ) what does it mean when you look out of the window and it is sleeting/snowing, BUT it isn't ???

Any ideas please?

Dea x

Anyway - anyone else out there ????????????

Dea Xxx

Yeeh - there are many colloquilisms ??? (spelling) ??

I think de entradas is more Latin American Spanish - In castillian - entremeses, in Andalucia , obviously entrantes!!

All means the same though - starters !!! - Yuuummm !!!

Dea Xxx

Dea

Here in Granada we call the starters
Entrantes

In our village we make two morcillas - one plain - with a little onion - and one with rice and onion -

I always add lots of onions to my mix - and when made - they always say - Mind you do not take Irene s - it's full of onion


Renes

Lovely lunch Sylvia - I am 'stuffed' !!

Renes, that reminds me of when I used to take groups over to Madrid + surrounding areas!!

On one evening we used to take the passengers up to a tiny tiny village in the mountains called Chinchon and after a wander around we would have a meal in a local restauraunt which was an old Olive Mill - They had a huge clay oven , wood fired, where they would slowly cook all their meat.

The main course for our meal was lamb and there was one lovely Spanish waitress who I think 'took a liking to me' as when she served it to me she sought out all the really bony bits with hardly any meat on them and would say, with a wink. (I will translate to English here) - 'The nearer the bone the sweeter the meat' - Oh how I longed for the fat meaty bits that she gave to everyone else!! (My 'Driver' sometimes snook me a big meaty bit of his when she wasn't looking) - Happy memories.

Dea Xxx

She did, however give me extra morcilla in my entradas(like a black pudding but including rice and other things ), - delicious !!

Morning all

Lunch looks super Sylvia - Lamb is my all time favorite meat - with loads of mint sauce

Do not have it very often as it is very expensive here - and generally a bit on the poor side - no grass I suppose
- but never less it is Lamb -

Two of my sisters were visiting my brother and SIL in France - last month - and decided to treat them to a leg of lamb - the smallest leg was 40 euros - and my SIL said dont buy it - I could not eat it at that price !!!! so they had pork

Pork is very very cheap here - and the Spanish always eat pork - almost exclusively in this region - any meal in a restaurant or recipe that says carne - ( meat) it is always always pork

With all the legs and shoulders being used for Jamon - there is a lot of pig left over -


I agree 100% with you Fans - process food is full of salt and or sugar - I too cannot eat it -

My mother never cooked with salt and it was never added at the table - so I taste even the smallest amount in food - if I want to enhance a flavour I use herbs -

As a consequence of a lifetime of no salt - I have the blood pressure of - I am told - a 20 year old ballerina - told this both in Spain and UK - and I am almost 66 yrs

Salt is not good for you -


Renes

Nice to see that you do 'proper' cooking Fans - SSooo much nicer, I agree (and much better for you) !!

Talking about 'large puddings', you have just reminded me of a 'Danish Apple Pie' which I used to cook - many years ago, it was REALLY delicious but was HUGE !!! - We were always eating it for days afterwards.

Must go and see if I can dig out the recipe (I do hope I still have it somewhere.

Dea x

Dear Dea.
All home made,I do not buy "ready made"anything except the odd Pizza as all the "ready made"stuff has far to much salt or sugar in for me and I can taste it all the time I am eating it.
Why do they do that?Add so much salt or sugar I mean,if I want salt on my food,which I dont,I can add it myself from the salt cellar and the same with sugar,but from the sugar jar

I made too much crumble topping ,so added water to the leftover bit and made the blueberry pie with it ,thats how it got to be sweet pastry..
It was delisheers.

True about the Apple crumble though,did come up bigger than planned ,so having it today.
Blueberry pie all gone as only enough for one and a half,you seen the price of Blueberries in the shops??

Nice to see Maureen NY back,havent seen you for ages girl ,wheres been?

Send that bloke round here please Gins,my sparky still wont do anything since the heart attack and I keep telling him he needs to do my last 2 storage heaters for the exercise..!

I LOVE yam,plantain,sweet potato and most things carribean(cept bread fruit) but getting anything except sweet spuds here in the wilds of Wales is impossible,they look at you blankly if you ask in even the larger supermarkets..

Horay...........I have brother fitting a new light in the bedroom. Ive only had it 4 weeks!

Im staying out the way until it's done

Gosh there were a lot of pages posted overnight for me to catch up with!!

REALLY ready for my breakfast now Sylvs - very much appreciated Xx

Glad it was a 'light' breakfast today or I wouldn't have room for that lovely lunch you are cooking.

See you all later

Dea x

Fans,

I know you can make a roast for 2 - I do it all the time, but you made 2 lots of puddings!!!

"One Apple Crumble and a sweet pastry Blueberry Pie are residing in my oven"

.... Or were they the 'cheaty' bought individual ones (some of which are actually rather nice) - I was imagining my home made Apple Crumble which would feed at least 4 greedy ones! - Add that to your lovely Blueberry Pie and I could imagine you 'feeding the 5,000.'

Hope you both enjoyed the meal anyway, it sounded lovely!

Dea x

Ive had to read some of these posts twice over to get my head around all these boogas adn such

So, thanks Sylv for breakfast


Gale force winds again but no rain. Winter is just around the corner which also means Christmas........noooooooo

Sainsbury's had all the Christmas stuff out yesterday. It shouldnt be allowed this early

light breakfast this morning

Tea, coffee, juices

toast, homemade jams, choice of jellies and marmalade


Lunch

homemade tomato soup
green salad
pate and melba toast


roast lamb, mint sauce, mint jelly, potoatoes (roast, boiled, mashed), asparagus, peas, mashed carrot and parsnip mix, cauliflower, green beans

pumpkin pie
lemon meringue pie
icecream
fresh fruit salad


a selection of Canadian cheeses

Red or white wine, juices, coffee, tea



see you all later!



s
xx

I haven't made spag bol for 3 or 4 years ........................ I cook from scratch most times, although I have been known to buy a jar of spaghetti sauce to make it a little easier.


My recipe calls for extra lean ground beef, mushrooms etc, chopped tomatoes, and tomato paste, and various spices and seasonings. A bit of celery if I have it in.

Takes about 30 minutes, in a fry pan so it is in a thinnish layer and can be stirred constantly.


Problem comes if I'm doing it up at the cabin ................. that's at about 3000', and therefore water takes longer to boil


also makes it difficult to make rice. Forget all pre-conceived rules!

Turner ... I've got two separate threads with people arguing about how this marriage couldn't be blah blah or that death couldn't be blah blah. As I've said -- unless you have the certificate you don't know, I don't know, and I'm not arguing about it.

I don't think I ever knew the names of Kraft voice-over-ers!

I did have my Kraft Dinner after that spot of medical poking and prodding the other week. I prefer PC white cheddar, but the 7-11 doesn't carry that of course.

There, how's that for some foreign talk, foreigners? ;)

Gotta go home and have something to eat. Think it will just be spaghetti with sauce from the freezer. This "spag bol" stuff, is it the same as my hippie-days recipe? Burger, onions, mushrooms, celery, carrots for sweet, crushed and diced tomatoes? People here seem to have spag bol as some sort of back-up meal when nothing's been planned, and mine takes me ages of chopping and sautéing and simmering. Maybe it's from a jar ...

lol!


that must have been before my time ......... or i didn't listen to the radio at the right time.

Sorry about that.
Bruce Marsh was the "Kraft" spokes-guy-voice on CBC waaay back. I still salivate when I type the name. He made the crappiest food sound yummy.

Maureen

errrrrrrrrrrrmmmmmmm

pardon Maureen?


I'm lost


not that that is unusual!!



JC .... I am very familiar with versions of that .............. it seems that anyone who grew up or spent significant time in Californai makes that marshamllow thingy.


Our sweet potato casserole comes from the Caribbean, and is not by any means as sweet as it sounds. An it reheats wonderfully!



sylvia

Bruce Marsh.

Maureen