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Palaisglide


Latest posts by Palaisglide

What's the weather like in your area?

Posted: 13/12/2012 at 10:27

Stockton has heavy frost with a mist, freezing when I put the bins out, it is trying to brighten up so the sun is up there somewhere.

Frank.

What's the weather like in your area?

Posted: 12/12/2012 at 09:59

Stockton on Tees, Light frost, light cloud, quite light, cold.
No mist can see the hills with the sun behind them although not breaking through here, "oh well" another day another dollar as they say.

Frank.

What's the weather like in your area?

Posted: 11/12/2012 at 09:19

Stockton, bright sunny and no frost, the plus side of living with one foot in the North Sea "Rain" cool in summer warmer in winter. My Son in the Vale of York has heavy frost.

Frank.

What's for tea?

Posted: 10/12/2012 at 15:12

Hi Caz, It was my being stationed in Bridgeend that I got my taste for marmalade in bread pudding, Nesta's mother did make a good one and would use marmalade on the bread.

Frank.

What's the weather like in your area?

Posted: 10/12/2012 at 13:17

Stockton "err" not quite sure, sun at the moment but it keeps going dark a quick shower then sun again. The wind is biting although drying the wet paves in no time, have to go out tomorrow, think I will stay warm today inside.

Frank.

What's for tea?

Posted: 10/12/2012 at 13:13

We made our own mince meat for years then last year doing the math's I discovered I could get two large jars and a jar of apple puree for less than the cost of the dried fruit.
Mixed the puree with the bought mince meat with a couple of drops of rum in one lot and made the pies. Result:- "just as good as you always make dad"?
Now I even use jus roll on occasion as I find using some lard and butter the best way to make it but do not always have the lard, or the time to rest and cool the pastry.
Topping are a taste thing I like to top some with a cup cake type mix then a blob of icing on top, handy if you are out of ground almonds. Hot mince pies with brandy butter are to die for.

Frank.

What's the weather like in your area?

Posted: 09/12/2012 at 11:13

Stockton Bright sunny warmer blue sky and I can see the Cleveland Hills and the details thereon, in other words a day to lift your spirits.

Frank.

What's the weather like in your area?

Posted: 07/12/2012 at 14:23

Well Dutch-Ellen I live across the North Sea from you Stockton on Tees and it enough to freeze the toes off a brass monkey.
We had a lovely sunny morning, the snow and ice vanished overnight although a band of cloud has swept in over the coast and looks threatening, it is the wind chill that causes the bother and at the moment I would say it is 1 to -1 brrrr.

Frank.

What's the weather like in your area?

Posted: 06/12/2012 at 10:50

A covering of snow in Stockton cold with low cloud in parts, I have a good all round view so can see some clear patches.
Shopping to do snow or not so it is warm pully time.

Frank.

What's for tea?

Posted: 06/12/2012 at 10:44

OK  Artjak, frangipani is an almond paste or cream so we call anything with almonds frangipani. My mother made a Christmas frangipani for when all the relatives landed for their Sunday tea, home cured ham sandwiches a home made coleslaw and the cake fresh from the oven sliced in a dish with fruit from her hoard of tins and Carnation milk to top it off, cream was made into butter. We would be toasting nuts and grinding them as it was the fresh nut season these were beaten with egg butter some flour and a drop of milk into a batter then in would go crystallized fruit cherries and sometimes dried fruit soaked overnight in tea, this was put in an oblong tin and cooked till set and always served warm.

Two methods. 3oz butter or stork, 3oz castor sugar, two eggs small, 2oz S.R. flour 2oz ground almonds, half tea spoon almond essence, cherries and flaked almonds to decorate optional.
Method:-  beat the egg put aside, cream butter sugar until light coloured gradually add the egg (a tablespoon of flour will stop it separating) add the rest of the flour and almond and essence, spoon onto the prepared mince in the tart case and bake 20-25 mins at 190c well that is my oven some vary.
Second:- 2 egg whites, 3oz caster suger, 3oz ground almonds, half ounce flaked almonds and some cherries glace.
Method:- Whisk egg whites until stiff fold in sugar and ground almonds, spoon onto prepared mince tart and add cherry and flaked almond, bake for 20-25 mins at 190c or to suit your oven check after 20 mins anyway.
The second recipe will give a macaroon topping.
Enjoy

Frank.

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