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jo4eyes


Latest posts by jo4eyes

What's for tea?

Posted: 27/12/2012 at 19:59

Sorry artjak no chocolate involved, all savoury.

You're correct in that it's similar in construction to a swiss roll. Cooked parsnip puree, plus cream, spread over a cooked cheesy roulade & then all rolled up on chopped nuts. Daughter & my OH make it every Christmas Day. Excellent with all the roast vegs & cranberry sauce.

Tonights' meal was cooked vegs, cold cranberry sauce & cheese rissoles. J.

Fork Handles

Posted: 27/12/2012 at 19:43

Ok, ignoring all those comments- this will take me some time & advance apologies for typos etc!

Ingredients- serves 4, or 3  with left-overs which when cold equally yummy! BTW non metric-

4oz feta, grated. (need to drain this well or mixture very wet), 4oz grated gruyere & 4oz grated cheddar. You can actually vary the cheeses, but I always do include the feta for some reason, as long as 12oz in total for 4 people, (today's was feta, sage derby, cheddar)

3 tblspoons chopped mixed herbs- fresh when in season- or a good pinch of dried like today,

2oz plain flour, white or wholemeal, plus 2 (1 fine) good pinches of cayenne pepper, & later more 'seasoned' flour for 'dusting' the rissoles. I tend to use white flour in the mixture & wholemeal for the dusting, but dont think it'd matter if you tried other versions.

2 large eggs, or medium/small if that's what you've got.

2 tblespoons milk- semi, skimmed or full,

salt & pepper.

Method- Flour, seasoning, cayenne into large bowl & then whisk in the 2 eggs & then the milk until a smoothish batter. Stir in the grated cheeses & herbs.

Cover the bowl & leave in a cool place for at least 1hr- I make the mixture first thing in a morning & cook them in the evening.

Now this is where it gets messy & sticky! so ignore the door, phone etc.....

Have a plate covered with greaseproof paper or baking parchment ready & a small plate/shallow pudding bowl containing the seasoned flour also ready.

Take a tablespoonful of the mixture at a time, roll to shape- you can flour your hands first to make it easier, but you'll still get sticky- & dip rissole into the seasoned flour, then put on t'other plate. Mixture is suppose to make about 12, but it does vary.

Fry them in oil of choice, not using too much oil, for as long as it takes to brown them on both sides. They are often quite sticky to flip over, especially if the original mixture was a wee bit wet.

Serve hot with vegs & cold cranberry sauce, like today, or baked potatoes & salad in the summer. They are very good cold eaten 'neat' too! Pickle or chutney optional!

There you are- my take on a recipe for what we call cheese rissoles. J.

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Posted: 27/12/2012 at 18:04

My pressie was a 'baby' Kindle- cf yours Geoff. Think have just about got the hang of it....

Bjay will post the recipe later or tomorrow- need to go & cook them now! J.

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Posted: 27/12/2012 at 17:23

Nurse phoned- I can do the ironing tomorrow morning now, phew.

Rissoles made, vegs prepared & will start cooking sometime soon. Would someone pleeeeze move the biscuits? Am eating an apple to stop the craving.....

Meant to say earlier- did anyone see the Roy Orbison prog last night? OH & me really enjoyed it. J.

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Posted: 27/12/2012 at 15:39

Am cream crackered & all emotional.  'B' drugs!

Now have a cuppa & plan to flop for a bit. I need to assemble the rissoles- mixture needs a couple+ hrs to 'mature' so bowl is in the cool porch, as no room in fridge.

No idea when nurse planning to come tomorrow. You watch the phone ring just as I nod off.... J.

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Posted: 27/12/2012 at 13:55

We've just eaten the last of the pud & cream. Good after beans on toast!

Will probably need to use some long life milk until OH & me shop on Saturday. I can also see him shopping again before the NY as he's going back on NYDay & he emptied his fridge before he left. Suppose it depends on the date stamps we get on Saturday.

Right, Mrs Mopp's duties still calling.....J.

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Posted: 27/12/2012 at 10:23

Oh heck, I've just re-read what I put..... Off to get busy now..... J.

Red currant pruning

Posted: 27/12/2012 at 10:21

Bjay- excellent book on pruning is 'How to prune' by the late John Cushnie. My copy is full of scribbles in the margins.

I also keep a diary of when & what I did to my bushes each yr. The weather also plays a part & last yr we had very liitle sun up here!

Looking at the latest forecast I've already told OH that shall be pruning my fruit bushes this Saturday! J.

What's the weather like in your area?

Posted: 27/12/2012 at 10:12

Oh poor you Rain, take care.

Yesterdays' sun didnt last- it threw it down later on!

Was surprised to find the temperature in the back garden only 1-2C this morning. It's dull & damp out there now. Decided against the GC sale visit after all -will go next week instead! J.

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Posted: 27/12/2012 at 10:01

Well it's cheese rissoles tonight, plus veg. I need to see if any 'fresh' herbs around for the mixture, otherwise dried will do. It uses up all the part open cheese bits & the rissoles are equally yummy when cold with a bit of pickle! daughter saysthey're better that way.

Decided against going to the GC sale today. Need to do some cleaning of sorts. Who emptied the shredder into the bag, for composting, & didnt take care so bits everywhere? Not me I might add..... & as for the floor in workshop/study! Daughter off a couple of days next week so she & me will go instead. I probably will have to stop her buying sale plants for the house garden! But have to admit have already fished out a couple of books for her & ordered one from Amazon that she'll find very useful! 'Old garden, New Gardener' by GH & Gay Search. Absolutely spot on for her situation. I still refer to my well thumbed copy. J.

Discussions started by jo4eyes

Care & maintenance of elderly Bramley apple trees.

Replies: 2    Views: 1284
Last Post: 18/02/2013 at 20:32

Suggestions for planting in a sunny, boggy site.

Replies: 5    Views: 793
Last Post: 18/02/2013 at 22:38
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