Currently savouring the taste of

[Holly_DelRey]

You guys

[Holly_DelRey]

My Greek meat sauce tonight.
It's the noms :]~~

[sam1]

My Greek meat sauce tonight.
It's the noms :]~~

what exactly is "Greek meat sauce"???

[Holly_DelRey]

My Greek meat sauce tonight.
It's the noms :]~~

what exactly is "Greek meat sauce"???

It's a Greek dish (ground beef pasta sauce). Cooked with tomatoes, onion, garlic, oregano, basil, parsley, whole cloves & cinnamon sticks simmered for half an hour to collect all the flavour.
Best pasta sauce, ever

[Holly_DelRey]

Cadbury creme egg.
Mouthgasmic

[darkparticle]

CSTO...freedom. Bachelorhood ROOLZ!

FLAVA!

CSTO las nights chicken jalfrezi as brunch

[darkparticle]

OMG! Thorntons mini caramel shortcakes are the best I've tasted in years

sold by that friendly local shop, can't remember the name, 'very little help' they boast

[Holly_DelRey]

A cocoa frosted cupcake. ohh mm

[James Blast]

Beat Dis!

Manicotti
for the crepes
1oz. Plain Flour
1 Egg beaten
1 dessertsp. Vegetable or Olive Oil
half level tsp. Salt
2 fl.oz. cold water

for the Filling
4oz. Ricotta or Cottage Cheese
1 level dessertsp. grated Parmesan Cheese
Pinch of Pepper
Pinch of Salt
half Egg beaten
2oz. Mozzarella Cheese coarsely grated

for the Sauce
quarter oz. Butter
4oz. Mince
7 and a half fl.oz. Tomato Ketchup

for the Tomato Sauce
1 tablesp. Vegetable Oil
half onion skinned and chopped
half clove Garlic skinned and crushed
15oz. can of Tomato Juice
2 and a half oz. can of Tomato Paste
1 level tsp. Brown Sugar
1 tablesp. chopped Parsley
half level tsp. Dried Oregano
half level tsp. Salt
Pinch of Pepper
1 Bay Leaf

Into Method
1. Beat together the flour, eggs, oil and salt with a wooden spoon until they are well blended add the water gradually and beat the batter until smooth
2. Brush a small frying pan lightly with oil and place over moderate heat
3. Pour about 2 tablesp. batter into pan; tip it so the batter coats the bottom evenly
4. Cook for about 30 secs. until top is set and dry and the underside browned, repeat with remaining batter
5. Melt the butter in a large frying pan, add the meat and cook until it is well browned, stirring occasionally. Stir in the tomato sauce
6. Heat through the meat sauce, then spoon one third of it evenly over the base of a roasting tin or ovenproof dish, keep the remaining sauce hot
7. Mix together the Ricotta and Parmesan cheeses, add the pepper, salt and egg and stir well
8. Spoon some of the cheese mixture down the centre of each pancake and sprinkle over some of the Mozzarella cheese
9. Fold the pancake sides over the filling, so that it is completely enclosed, arrange the Manicotti seam side down in rows in the tin
10. Spoon the remaining sauce over the top and bake at 190c/375f/mark 5 for 30mins. until hot and bubbling

Tomato Sauce
1. Heat the oil in a large saucepan, add the onion and garlic and fry for 10mins. stirring frequently
2. Add the remaining ingredients and bring the mixes to the boil, reduce the heat partially cover and cook for 30mins., remove bay leaf.

I (well The Mum) is full of WIN!

[psichonaut]

@ James: when will you invite me for dinner?

for your mum

[James Blast]

you Marco never, she may be 89 but you'd still try it on, so never it is

[psichonaut]

you Marco never, she may be 89 but you'd still try it on, so never it is

the idea of beeing your stepfather doesn't make me crazy as well

[sam1]

Chef Blast--when are you are looking for a job in the kitchen?--I'm sure I could "make" a vacancy in my kitchen--I'm not sure what my other chefs would think though

[James Blast]

not me Dude, it's all down to The Mum

I used to make a "3 Day Curry" when I was at art school back in the 70s but I don't think any of your clientele would be into it

[Pista]

I used to make a "3 Day Curry" when I was at art school back in the 70s but I don't think any of your clientele would be into it

I still make them.
Fermented curry is nom!

[psichonaut]

cherry yogurt

[James Blast]

I used to make a "3 Day Curry" when I was at art school back in the 70s but I don't think any of your clientele would be into it

I still make them.
Fermented curry is nom!

does yours feature a tin of M&S Spunky Chicken?

[Holly_DelRey]

mmm That Manicotti sounds

[James Blast]

it is - FACT!

can I get witnesses?

[Pista]

does yours feature a tin of M&S Spunky Chicken?[/quote]

Nope.
I make all my paste myself (he said, instantly regretting saying that)

The secret to "creepers" I find, is dried chillies.

Crumble a few in & simmer away. Nuclear curry will ensue after a few mouthfulls.



ps
Wash your hands very well after crumbling. Very well!

[James Blast]

yours snouds a bit poncy, mine was for two punk rockers at college c.77 under the Thatcherite regime, don't fuck with me son - nuclear war was imminent, punk rock was over, it rained all the time, pubs shut between 2pm and 5:30 and chucked it at 10pm, exotic meant a Vesta Beef Risotto, 3 channels on the telly, video recorders were coming right after the jetpacks, flying cars and microwave ovens... need I go on?

you damn young whippersnappers don't ken ye were born!

[Debaser]

Cola Bottles and Lemonade Crystals - mi index finger's gone all yeller as has mi tongue

[splintered thing]

Butternut pumpkin soup.
(aka punky num nums )

[randdebiel²]

sushi

[Pista]

yours snouds a bit poncy, mine was for two punk rockers at college c.77 under the Thatcherite regime, don't fuck with me son - nuclear war was imminent, punk rock was over, it rained all the time, pubs shut between 2pm and 5:30 and chucked it at 10pm, exotic meant a Vesta Beef Risotto, 3 channels on the telly, video recorders were coming right after the jetpacks, flying cars and microwave ovens... need I go on?

you damn young whippersnappers don't ken ye were born!

Aaah, licensing laws.
One reason behind the British sense of humour.
Sort of forced upon us really.