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Salino

...gardening and cooking go hand in hand, so I wonder if other member's would be interested in showing us your skills in the kitchen... be it, buns, cakes, breads, or even hot meals, like casseroles, sausage rolls.... whatever really..   I for one, would be very keen to see your creative skills in this field and any tips you can offer...

...these have just come out of my oven, lovely Granary rolls.... of course I cheat - bread machine does the dough, I finish by hand... I hope you feel that you would at least like to try one...


 

Lilylouise

 

I am sure it is just a trick of the light that is making your rolls look blue on top Salino-or is it my computerThey look good otherwise

Pam LL x

sausage rolls

http://i1131.photobucket.com/albums/m551/lilylouise1/Teaparty006.jpg

 

 

Lilylouise

Chocolate cake

Pam LL x

http://i1131.photobucket.com/albums/m551/lilylouise1/Teaparty003.jpg

 

Salino
Lilylouise wrote (see)

 

I am sure it is just a trick of the light that is making your rolls look blue on top Salino-or is it my computerThey look good otherwise

Pam LL x

sausage rolls

 

.....mouldy old dough...... must be my camera..the flour dusting does look a bit blue-y there...

meanwhile, I'll have a saugage roll and a piece of that quite yummy looking cake please.... gorgeous both...

SwissSue

Mmmh all looks great! Just cooking supper and am hungry, could gobble up all those beautiful sausage rolls right now, Pam, followed by cake!

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Dovefromabove


 


 Nectarine and raspberry cake followed by Wild blackberry and apple pie.

Salino

...Wow....delish... I shall have to make that nectarine and raspberry cake...

if you can spare the time for the recipe, and don't mind sharing, I'd very much like to have it...

Salino

..thank you so much, I'm familiar with some of Dan Lepard's work, and have copied that recipe. I can't wait to try that out... I note on the blog about greasing foil but we can get non stick foil now so I shall use that... I wonder too if I can replace the semolina with polenta....

some lovely recipe's on that blog site, I'm saving it to my favourites as I've found a nice cherry cake to try too..

Dovefromabove

I use the cake tin liners from Lakeland instead of foil.  It's a brillant blog.  The writer is one of the regulars on the other Forum I'm a member of - if you're interested in cooking give it a look http://www.wildfood.info/index.php - I'm afraid the first few posts of new members have to go through moderation 'cos we had problems with a Troll, but after that Bob's your uncle, it's plain sailing and a very friendly bunch like on here   

I have a different name over there - see if you can spot me 

This what I made yesterday while it was so wild and windy outdoors.

A fruit load with wholemeal flour and sunflower seeds.

 

I use the silcone tins from Lakeland.

 

 

http://img189.imageshack.us/img189/3461/dsc03919s.jpg

Uploaded with ImageShack.us

Katiejane

How do you add photo's ????

Salino

...I think it's actually quite complicated Katie, on this site, and not a little time consuming especially when things are running slow.  However, saying that, you get used to it...

when typing your post you will notice the icon bar above where you type.  3rd from the right is what looks like a green tree, or to me, a little green t.v. set on a stand

you click on that, this opens a box and you click on 'Select' to select a file to upload - presumably from 'your computer'...

you can then browse your pictures on your p.c. and double click on the one you want to upload.  When that file has transferred to the box, click on 'upload'.  It takes time, and you should get a box with a red 'x' in it when it's completed [that's what I get anyway].  Click 'save' and your photo should appear in your post...

I hope you followed that alright, I do find it a bit messy on this forum... but in it's favour, at least we don't have to use 'photobucket' if we don't want.... but if you do then click on upload 'from an external site'...

 

Salino

Dovefromabove wrote (see)

I use the cake tin liners from Lakeland instead of foil.  It's a brillant blog.  The writer is one of the regulars on the other Forum I'm a member of - if you're interested in cooking give it a look http://www.wildfood.info/index.php - I'm afraid the first few posts of new members have to go through moderation 'cos we had problems with a Troll, but after that Bob's your uncle, it's plain sailing and a very friendly bunch like on here   

I have a different name over there - see if you can spot me 

 .....................................

 

..a tricky one to answer, it'll take a bit of time I think...

but a very nice forum I must say, and I shall be looking in to see what I can find - thank you so much for letting me know.  I may register later on when I get more time.... but I like the enthusiasm and the recipe choices.  People seem to like Rachel Allen's - I like some of her baking, not all... I'm always interested to read what other's are doing in the kitchen...

..yes those Lakeland baking cases are very good, I used to use their liners a lot. Pity there isn't a shop near me now, and I don't buy enough from them for mail order...

 

...lovely fruit cake from Scotkat, especially one made with wholemeal, which I use a lot....... we could all do with a slice of that...

I wonder do any of you use supermarket own brand flour for baking?  I go for branded personally.  Not sure if I'm allowed to say but I will anyway, Allinson's or Marriage's flour I like best.  Waitrose do a good selection too... and I do prefer Canadian flour for bread...

Eddie R


My fisrt attempt at uploading a picture!

Recent chocolate cake

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I use imageshack to upload photos.

Salino

..nice looking cake Eddie, something for a special occasion perhaps...?

very pretty... very eatable...

Eddie R

Thanks Salino, I made it for Easter and it was rather nice!

It was your instructions I used to upload the photo, I had often wondered how to do it

artjak


 Cardomom Short bread, slightly over-cooked as I got distracted. I think the carroway seed ones I made last week are the most impressive short bread I've ever made.

Would like to share the recipe they look so good.