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  • This article bemoans the Aga, the guy that wrote it hates his Aga.

    I’m selling our Aga. Here’s why

    What do you think?

    Personally, I haven’t a clue, but would be interested in what you think. Moreover, I am interested in cooking with wood – possibly outside, but certainly indoors. I live in a wood, so we have…[Read more]

  • admin started the topic Flooding! in the forum Chit chat 1 year, 4 months ago

    Well I am sure around the world people are used to much worse weather, but our little drama was enough for us.
    Over the valley the rain was so hard and dense you couldn’t see through it. For a couple of hours it rained, but in the first hour we has 2 1/2 inches of rainfall, and on the hillside above our little cottage we got the lot, a deluge.

    It…[Read more]

  • admin started the topic Covering the run in the forum Poultry talk 1 year, 4 months ago

    We have a lot of water in the garden, living at the bottom (nearly) of a hill and the drainage is awful. The place becomes mud so easily. So I have added a 6 inch layer of sawdust bedding and another 6 inch layer of bark chipings on top of that.

    The birds love it, but they are forever mixing chipings with their water and food.

    What a pain!

  • We are beginning to get more people to our site, especially from the US. Please do look at joining us, it’s always free and you will then be able to comment and join in the forums.

    The forums have a long way to go yet, but we are making a start because we feel it is important. Facebook is cool, but there are so many distractions and to be honest…[Read more]

  • We updated our halloumi page. This is how we are going to set pages from now on really. We’d love your comments.

  • admin started the topic Privet hedges in the forum Garden Talk 1 year, 4 months ago

    I finally got completely fed up of the privets. They are too needy, and when I got into them they were all rotten anyway, so out they are coming.

    I can’t do too much, and two days of work means that today I am whacked. About halfway there, they were 8 ft tall and down the bottom – really thick!

  • admin started the topic Moules Frites in the forum Food Talk 1 year, 4 months ago

    Moules Frites
    A Belgian favourite. Simply delicious mussels, cooked the French way with a little garlic and cream, served with a side dish of thin chips or fries.

    2 large potatoes, peeled and cut into thin chips, place in cold water with a pinch salt for 20 minutes

    Oil for frying

    3 tbsp olive oil
    4 shalots, chopped finely
    2 garlic cloves,…[Read more]

  • admin started the topic Feijoda in the forum Food Talk 1 year, 4 months ago

    Feijoda Ingredients
    500 g Black Beans
    500 g Pork Shoulder
    2 large onions sliced
    5 garlic cloves chopped 500 g shin beef
    500 g Chorizo Sausage 1 Ham shank
    500 g chopped tomatoes 5 Bay leaves
    Salt and Pepper to taste Olive Oil for cooking Water for cooking
    1, maybe 2 if you are strong enough) chopped pimenta malagueta peppers Cube the pork…[Read more]

  • admin started the topic Curanto in the forum Food Talk 1 year, 4 months ago

    A traditional dish from Chile,in the central region of the country it is called Pulmay, the word translates roughly as ‘hot stones’, as this is the method of cooking. A large hole is dug and stones are heated in a fire then place in the hole. Layers of meat, vegetables, sausage and seafood are separated by huge leaves, often Chilean…[Read more]

  • admin started the topic Stampot in the forum Food Talk 1 year, 4 months ago

    This a Dutch winter dish and means mashed dish or pot. There are two ways of serving this dish, the first is simply potatoes mashed with kale or similar vegetable and served with crispy bacon or boiling the potatoes with Dutch sausages and mashing the vegetables separately. So everything is cooked at the same time. You can add an onion if…[Read more]

  • admin started the topic Ragu with Gnocchi in the forum Food Talk 1 year, 4 months ago

    Ragu with Gnocchi

    The ragu is rich meaty sauce, cooked slowly for best results. It can be served with pasta or used in cannelloni, lasagne or with gnocchi, the Italian potato dumpling.

    For the ragu:

    Serve 6

    3 tbsp olive oil
    1 large onion, finely chopped
    4 rashers of streaky bacon, chopped
    2 cloves garlic, chopped
    2 medium carrots, finely…[Read more]

  • admin started the topic Chiles en Nogada in the forum Food Talk 1 year, 4 months ago

    Chiles en Nogada
    This is a Mexican delicacy invented by nuns in around 1820 for a visit of a dignitary. Fundamentally it is food in the national colours of Mexico, red, green and white.
    The original recipe is complex and highly skilled. This is an easier version, being essentially stuffed chilies, with a garlic onion flavoured loin of pork filling…[Read more]

  • admin started the topic Bandeja Paisa in the forum Food Talk 1 year, 4 months ago

    Bandeja Paisa
    This dish is from Columbia, so far as food is concerned they do nothing by half. The name means Paisa platter. Paisa after the people of that region and platter because that is exactly what you need to serve it on. A very large plate.
    It is a wonderful mix of slow cooked beans, fried eggs, rice, plantain, avocado, chicharron( fried…[Read more]

  • admin started the topic Shchi in the forum Food Talk 1 year, 4 months ago

    This recipe is a Russian soup. Made from cabbage and potatoes, I think it is absolutely delicious. It’s tasty, nutritious and very economical to make. It is sometimes made with sauerkraut and can also contain sorrel, spinach and other greens. But this one uses a simple mixture of vegetables.

    Serves 6
    25g butter
    1 large onion, finely sliced…[Read more]

  • admin started the topic Swiss Cheese Fondue in the forum Food Talk 1 year, 4 months ago

    Swiss Cheese Fondue
    Make this easily in your microwave if you don’t have a fondue set.

    1 large clove garlic, halved lengthways
    280 ml dry white wine
    1 tbsp brandy
    220g each of gruyere and emmental cheese, grated
    1 tsp cornflour mixed with 2 tsp wine

    • Rub the garlic all over the inside of a microwaveable bowl.
    • Ad the wine and brandy and pla…[Read more]

  • admin started the topic We had a baby in the forum Garden Talk 1 year, 4 months ago

    Well, actually a cucumber, but such a fat one! We called it Colin Dill Cucumber

    Colin the cucumber

  • admin started the topic We had a baby in the forum Garden Talk 1 year, 4 months ago

    Well, actually a cucumber, but such a fat one! We called it Colin Dill Cucumber

  • I have been making cheeses lately with milk from the supermarket, and I have to say there has been such a variation in curd formation. That is using blue (whole) milk, pasteurised and set with starters and calcium chloride. The only thing I can think is because the mild should be uniform more or less (I wonder!!!) is the rennet I am using isn’t…[Read more]

  • I keep on having a dream that Jim Davidson is working in a cake shop in Rawtenstall.

  • Load More

Comment (0)

  1. posted by Albert on March 14, 2012

    • posted by Saqib on July 28, 2012

      • posted by admin on July 28, 2012

  2. posted by John Doe on July 28, 2012

  3. posted by admin on January 8, 2016

    So we made tomao ketchup, it was the old recipe we used – I say old, I mean the one we have used before as detailed above.
    I haven’t made it for ages and I remember it was a little too sweet and a little too onion.

    But for £2.00 I have about £12.00’s worth of really nice ketchup.

    I have added the pics to the original post.

  4. posted by Paul Peacock on January 16, 2016

    The starter. You can buy mesophillic starter in packets. Add to 500 ml of milk, leave in the warm for 12 hours and then pour into icecube trays and freeze. You can then pop an icecube into the milk.

    OR YOU CAN add a couple of tablespoons of plain live yoghurt. Works well.

    Don’t forget to be really clean and sterilize tour containers, cloth etc.

  5. posted by Jon senior on February 8, 2016

    I use braising steak for my burgers and add whatever flavours i have usually salt n pepper and i don’t work the meat too much I have to say they taste better than most places I’ve eaten at and I’ve tried some burgers in my time took me ages to perfect them but I think I’ve cracked it you’ll have to come try them next by I have…take care Paul … Jon..

    • posted by admin on February 8, 2016

      Brilliant Jon. I’ll have t take you up on that! Keep well!

  6. posted by admin on June 22, 2016

    Just tasted it – it is completely GORGEOUS!! Really, you must try this!

  7. posted by JOHN GALANAKIS on July 20, 2016


    • posted by admin on July 20, 2016

      Hi buddy,
      Not doing bad thanks. Much the same healthwise, but plodding on.

  8. posted by Chris Callow on August 25, 2016

    Lovely to find your site. I really missed you when you left Home Farmer. Really inspiring site Thankyou

    • posted by admin on August 25, 2016

      Hi Chris
      Thanks so much for your kind words. It’s really lovely of you.
      Please feel free to add anything to the site, its growing but since I was ill a few years ago it hasn’t been easy. Getting better though.

      Keep well buddy.


  9. posted by Craft Fairy on October 7, 2016

    Thank you for the recipe. I’m going to give it a go.

    • posted by admin on October 7, 2016

      Hi Craft Fairy,
      You are most welcome here.
      Have a go at the cheese – it really does work well. It seems to be a little wet at first but it dries out beautifully.
      It’s an old cheese which has been given a new lease of life by these people:

  10. posted by Stephen on October 23, 2016

    Certainly not Brown Douglas – was a semi controlled cross between Birds Eye & Barberre Coffee Brown. We have stabilised seed of one that looks different but we have named Fat Bird….

    • posted by admin on October 23, 2016

      Thanks Stephen,

      You can’t argue with the boss, from Victoriana Garden Nurseries!

      Barberre Coffee Brown was the other one, great flavour, but very much like the capsicum, which I probably will find more useful.

      This brown one, Fat Bird, would you call it a hot or a medium one? I bit into one and it felt hot, but the sensation eased after about an hour.

      Obviously (I say obviously but I suppose it’s not) it would be less hot when cooked with other ingredients.

  11. posted by Theresa Sellers on October 29, 2016

    What is treacle? What would be a US substitute?

    • posted by admin on October 29, 2016

      Hi Theresa – great to see you on here.

      I think molasses would do. It’s dark and sweet with a slightly rich flavour.

  12. posted by Mike Edwards on December 13, 2016

    Where can I buy Midas potatoes?

    • posted by admin on December 13, 2016

      Hi Mike,

      You know, I am struggling to find them myself. I can’t remember how I found them right now, but will put work into it and come back to you.


      • posted by Mike Edwards on January 23, 2017

        Many thanks will look forward to your reply.


  13. posted by Andy on January 19, 2017

    500g beef mince
    Gelatine and stock via a cube of oxo beef
    White pepper
    Black pepper
    Cook 130 for 40 minds
    Inject stock mix before and after cooking

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