Comments on: Helen’s guide to cooking

By: Barney

Barney — Sun, 06 Dec 2009 17:42:13 +0000

Taddoe and KC, I am everlastingly indebted to your skills with the Haggis. Let us hoope that by 25 jan said puddings are safely ensconced in the kitchen of the Barney residence, simmering resplendently in foil AND with gentle pricks where they do most good. But for how long should teh beast simmer in a baking tray? And does the water need replenishing at times??

By: Kingdomcat

Kingdomcat — Sun, 06 Dec 2009 16:02:09 +0000

Well purrsonally Barney I take a fine needle without the nardle noo and administer a few gentle pricks to the skin of the beastie at either end where it is gathered together. It can mean a bit of haggis grease escaping into the water, but it has always worked for me.

By: taddoe

taddoe — Fri, 04 Dec 2009 18:14:34 +0000

I can,barney:- either i wrap it in foil,put it in a baking tray filled 1/4 with water or I put it into a huge pan and simmer it!

By: Barney

Barney — Fri, 04 Dec 2009 17:38:57 +0000

Doad, this will come in verrra’ useful indeed when the next year’s sailing season starts. And I am purrfectly at home iwth a dob of this and a dash of that, so yours and all other kind contributors’ recipies will be filed for due reference. What a nice Chrissy Pressy.
But can anyone tell me how to prevent a haggis from exploding when being cooked? That is still one of Life’s Mysteries.

By: Old Git

Old Git — Thu, 03 Dec 2009 17:26:53 +0000

Great to see that you are starting to blog again,but I want some piccies of your antics over the summer.Your recipes look strangely familiar,perhaps a credit to the wonderfull cook at number three is due!

By: Kingdomcat

Kingdomcat — Sun, 29 Nov 2009 18:23:57 +0000

Purrsonally I’d rather stick to things the way they are…

By: taddoe

taddoe — Sun, 29 Nov 2009 07:39:35 +0000

How about us starting a recipé blog???instead of using blog space on personel blogs we could all exchange recipes on one—I think fred would agree—he’s lost his login things to this site! got a mail via facebook this a.m he’s doing fine;On adifferent subject ALL BLACKS BEAT FRANCE!!!!! YYYYYYYYYYYYYYEEEEEEEEEEEEEEESSSSSSSSSSSSSSSSSSSSSSSSSS!!

By: Kingdomcat

Kingdomcat — Sun, 29 Nov 2009 00:34:52 +0000

This is gittin’ better than Mrs Beeton

By: CVBruce

CVBruce — Sat, 28 Nov 2009 04:41:14 +0000

DoaD, No Pics of the food? Maybe next time.

By: taddoe

taddoe — Fri, 27 Nov 2009 17:14:43 +0000

Tomatoes,going a bit soft?? how about this:-cot tomatoes in half,scoop out pulp(this can be blended with spices and frozen ,to be used in other dishes)press roquefort cheese in bottom of each tomato,then fill the tomato with camembert,couloumiers ,brie or any similar cheese,salt,pepper,olive oil,put in oven for about fifteen minutes:enjoy!