Loving the pasta Kath yum-y!! I do miss my creamy pasta sauces.
Posting images and cosgans (and clearly recipes) is very easy indeed.
Ta very muchly.
mig that's an idea, but I like Aidan's afters too. Would love something with 'Bubbles' in the title. what should we do choose a short-list and vote? It could be a secret vote mods only knowing???
KathleenT wrote: Brynmor, how do I find the most recent post in the Val's Cafe? When I click it I always get put at the beginning, but on other threads it takes me to the most recent. Confused.com 😕🙃
@kathleenT Yes... err... the answer is "I'm not sure" 😳
As a moderator, I nearly always look at the forums through the Recent Posts link, which gives me the list of posts across all forums starting with the most recent.
As I have previously clicked on "Mark All Viewed" in my avatar menu (that's in your picture top right) once I have finished reading the forums, all new Recent Posts listed have a "new" label against them when I come back again - a brilliant trick as I then know where I have got up to.
Visiting the forums individually, it depends on if I've looked at the discussion before or not. Before I clicked Mark All Viewed, I had the same problem as you. Now, I just get to the place where I left off on the last visit.
Try clicking this magic Mark All Viewed and see if it makes a difference 😃
Thank you. 😊
"Women and cats will do as they please, and men and dogs should relax and get used to the idea." Robert A Heinlein
Toni, how about Bubbles and squeaks as an altemative name for Aidan's Afters?
Bubbles and squeak!! Kath I like that too or Aidan's Titbits?
Gosh shall we write a list and then vote? Aidan's afters alliterates but as you say may only imply desserts and we eat EVERYTHING here😁
I think I might have left your eggs and mushrooms in the café not in here.🤔
I just lost a whole post because I accidentally posted a sad emoji and when I pressed backspace the whole lot went so be careful!
Such a positive outlook for Anita I will have everything crossed for her🤞 Kath and Sleek says look in 'her' cupboard there is a potion for Anita.
Joan yes there has to be enough water in the boiler. Maybe your neighbour could come by every so many days to check it instead of it going off? Then you wouldn't feel guilty calling him out late????
Shall I put the breakfast in here too just to make sure Barbara doesn't miss out?
This is quite a lot for my small brain to cope with!!
STILL frustrated by the fact the page keeps being 'saved' Brynmor is this me or the new forum? What it means is I am typing away and nothing is happening so I blithely carry on leaving gaps in sentences.
OR I wait but it happens every minute so is rather frustrating and tempting to give up altogether😕
See you later I'm off to brave looking on the rest of the forum everyone!
To add to the list (I do like Aidan's Affters). How about Matron's Morsels, or Bubbles Bakes.
will be back later and tell you why I was absent yesterday. Love to all. ❤️😍😘
Vegan Baked butternut squash with lentils
Category: Main meal | Serves: 2
Prep time: 20 minutes | Cooking time: 50 minutes
1 small butternut squash
1 tsp olive oil
20g chorizo, very finely chopped (optional, see tip)
1 red onion, peeled and finely diced
1 tsp smoked paprika (or to taste)
150g puy lentils
80g baby spinach
100g cherry tomatoes, halved
To serve: 60g rocket tossed with 1 tsp balsamic vinegar
1. Preheat the oven to 200ºC /180ºC fan/gas mark 6. Halve the butternut squash and scoop out the seeds. Brush the cut side of each half with the olive oil and roast for 35 to 40 minutes until tender.
2. Meanwhile, add the chopped chorizo to a heated non-stick frying pan and cook over a medium heat, until the chorizo begins to ooze out some of its juices. Add the onion, paprika, lentils and 400ml boiling water. Bring to the boil, cover and simmer for 30 minutes until the lentils are tender. Fold in the spinach and tomatoes, and heat through until the spinach wilts.
3. Carefully remove the cooked squash halves from the oven, place on two serving plates and pile the filling in the centre. Serve with a rocket salad.
An easy, savory, flavorful, meaty and piping hot bowl of Mushroom Stew is exactly the kind of food I crave on a cool Fall day. This recipe is delicious and it takes under 30 minutes to make. Serve it over pasta or with a crusty bread. Vegan, gluten-free and nut-free.
Course: StewCuisine: gluten-free, nut-free, Vegan, VegetarianServings: 4 servingsCalories: 93kcalAuthor: Vaishali · Holy Cow! Vegan Recipes
OMG Kath! That stew looks amazing!
I want some 😛
A bit worried using these smileys did you know they have a 'language' of their own🙄 and some of it is not what we might intend!!
This looks just about perfect! Got lots of travelling to do tomorrow so will save it for Wednesday, will probably do extra so we have an easy ready meal on stock too xxx
Griddled mackerel with beetroot lentil salad
Category: Main meal, Salad | Serves: 4
Prep time: 15 minutes | Cooking time: 25-30 mins
200g puy lentils
800ml vegetable stock/low-salt alternative
8 fresh mackerel fillets (each fillet about 70g)
Finely grated zest and juice of 1 lemon
150g beetroot, trimmed and grated
A bunch of flat-leaf parsley, chopped (25g)
A bunch of dill, chopped (25g)
1 small red onion, finely chopped
1 tbsp sherry vinegar
½ tsp chilli flakes (optional)
½ tsp sumac
1. Place the lentils with the vegetable stock in a saucepan, bring to the boil, then simmer for 25–30 minutes, or until the lentils are just tender. Drain thoroughly and tip into a bowl.
2. Lay the mackerel fillets in a shallow dish, pour over the lemon juice and sprinkle with the lemon zest, and leave to marinade for about 5 minutes.
3. Stir the grated beetroot, parsley, dill and onion into the bowl of lentils with the vinegar and chilli flakes, then set aside.
4. Heat a large griddle pan or non-stick frying pan over a high heat and cook the mackerel for 2 minutes on each side, or until cooked through – you might need to do this in batches.
5. To serve, spoon the lentil salad onto plates and top with the griddled mackerel fillets sprinkled with sumac and a wedge of lemon on the side, if you wish.
Good for your heart then Kath?
I will have the lentil salad part! Paul can have the lot!
Was the recipe by the Pippa Middleton?😮
Tomorrow will be the mushroom stew day, looking forward to it.
Do you fancy starting a thread on easy tried and tested recipes for days when joints aren't as good as they could be? I think that might be a good idea - and very useful for all of us, new to arthritis or not!
I've been looking at the names you have suggested and I've found
Bubbles and Squeak
If I've missed any post them below and I will add them to the list, then we can start a vote. For a secret one you could email [email protected] it would be seen by Sharon. Bryn and myself but we have such bad memories 😉 We could leave voting open for a week? so you all had a chance to vote and we can announce it then.
Over to you
@barbara12 thanks, added the names you remembered in the cafe
Wow thanks Yvonne for getting the list together :)
I can't see any missing, but lets see what everyone else thinks. A secret ballot would be fairest then if we end up down tp 2/3 fave's we can vote again 🤔
Rainy day recipes? That's a good idea. let me have a think what I do on those days when it's all too much. One pot meals and the like (not a trip to the local chippy c/o my husband I take it🤣 ) batch cooking etc....
I like the idea of calling them rainy day recipes, feel good recipes - always welcome and maybe using frozen bits too - I have Raynaud's but manage the freezer wrapping a towel round the hand in the freezer!
Let's see how it goes, thanks for starting the conversation!
Check out the announcement in Val's Café for the secret ballot for the new name for the cookshop!
YvonneH, you are a star. 🌟
Walnut cinnamon cookies
Delightfully powerful cinnamon and crispy walnuts - what a perfect combination!
Recipe from The Vegan Society https://www.vegansociety.com/
Spiced vegetable couscous
Prep time: 15 minutes | Cooking time: 20 minutes
2-3 teaspoons olive oil
1 small onion, sliced
1 small red pepper, seeded and sliced
1 clove garlic, crushed
4 (level) tsp plain flour
1/2 teaspoon each ground coriander, ground cumin and hot chilli powder, or to taste
250ml (9fl oz) vegetable stock (preferably homemade)
1 tablespoon tomato purée
225g (8oz) frozen broccoli and cauliflower florets
115g (4oz) frozen sliced carrots
85g (3oz) frozen peas
Freshly ground black pepper, to taste
125g (4 1/2oz) couscous
From the British Heart Foundation.
Flourless Honey-Almond Cake
180g (6oz) whole almonds, toasted
4 large eggs, at room temperature, separated
120ml (4.22fl oz) honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons honey
30g (1oz) almonds, toasted
Preheat oven to 180°C. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
Process whole almonds in a food processor or blender until finely ground. Beat 4 egg yolks, 120ml honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
3 ½ cups flour
1 packet dry yeast
1 large egg,beaten
150ml lukewarm milk
50ml lukewarm water
Place dry ingredients in a bowl..mix egg,melted butter water and milk,and mix into dough...knead the dough well for 10 minutes until smooth and elastic...place on a lightly floured surface,cover with greased plastic and leave to rise for 15 minutes..knock down and divide into equal balls..shape each ball into longs,by rubbing between oiled hands,and leave to rise until double in size...deep fry in hot oil until golden brown..once cooled,slit in middle,pipe with beaten fresh cream,a line of jam,a cherry and sift icing sugar..
Mmmmmm Kath they look YUM!
You are quite right Yvonne is a star.
Yvonne I use my freezer a LOT. On a good day I will sometimes sit (not stand!) and batch cook a load of things we like for those days when I lack the energy. Better that buying ready meals although to be fair....there are times!
Also worth bearing in mind you can get a lot of foods ready chopped these days (like onions) to save your hands.
I am lucky enough to have a processor for chopping nowadays which helps a lot.
The other advantage to this sort of preparation is that you can take advantage of the sale veg being sold off cheap blanch it and freeze it 🙂
Mini éclairs filled with vanilla pastry cream and topped with chocolate ganache.
For the pastry cream
For the ganache
For the Pâte à Choux
Pâte à Choux