Foals Forum

similar texture but not same taste, it s like brie but with a taste of nuts!
its divine.
i offered some cacouyard to my gran when i visited her and to some friends i paris and they all fell in love with that cheese.

I shall endeavour to get myself some next time the continental market comes around

i can boil an egg!

make some effort and try to learn how to make pasta now!
boiling water, pasta, salt. not too complicated!

I love baking. And very modestly, I'd say I was quite good at it

I made these last Christmas, but they are my now my signature treat. Only made at Christmas time though!

Double Chocolate Biscuits with Candy Cane Sprinkles:

*drooling*

i made (what we call in France) a yoghurt cake this morning. mmmm

Oh yum! I had a bit of yoghurt cake the other day. Soooo delicious.

Ginger Chicken Udon Recipe

Ingredients
220g (7oz) udon noddles (2 x packets at the supermarket)
Handful of mangetout (snow peas) finely sliced
½ red onion, peeled and thickly sliced
4 spring onions, trimmed and cut into 2.5cm (1inch) lengths
1 garlic clove, peeled and finely sliced
1 tablespoon fresh ginger root, peeled and grated
2 tablespoons vegetable oil
330g (10 1/2oz) boneless, skinless chicken thigh meat, cut into strips
2 teaspoons pickled ginger
6 sprigs of coriander

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Cook noodles in a large pan of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold running water. Put all the ingredients except the oil, chicken, pickled ginger and coriander sprigs in a large bowl, adding the noodles last, and mix to combine.

Heat a wok over a medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. Add the chicken and stir fry for 5 minutes, or until cooked.

Add everything from the bowl and stir fry for 3-4 minutes. Check the seasoning, then divide the stir fry between two plates and scatter over the pickled ginger and coriander sprigs.

225g soft unsalted butter lurpack spreadable ok
300g dark molasses sugar billington's un-refined
2 large eggs, beaten
1-teaspoon vanilla extract - optional
150g best dark chocolate lindt 70%, melted
200g self-raising flour
1-teaspoon bicarbonate of soda
250ml boiling water
23 x 13 x 17cm loaf tin

Preheat the oven to fan: 170 degrees Celsius, put in a baking sheet in case of sticky drips later, and grease and line the tin. The lining is important, as this is a very damp cake: use parchment, Bake-O-Glide or one of those loaf-tin shaped paper cases. Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer used throughout, then add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooked chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: you don’t want a light airy mass. Then gently add the flour, to which you've added the bicarb, alternately spoon by spoon1/4 quantity at a time ok, with the boiling water until you have a smooth and fairly liquid batter. Pour onto the lined loaf tin, and bake for 15 minutes. Turn the oven down to fan: 155 degrees Celsius and continue to cook for another 20-25 minutes. The cake will still be a bit squidgy inside, so an inserted cake-tester or skewer won't come out completely clean. Place the loaf tin on a rack, and leave to get completely cold before turning it out. (I often leave it for a day or so:like gingerbread, it improves.) Don't worry if it sinks in the middle: indeed, it will do so because it's such a dense and damp cake.

Makes 8-10 Slices


My version of dense chocolate loaf cake.

Chocolate Chip Cookies

12g (4oz) butter
50g (2oz) soft pale brown sugar
50g (20z) granulated sugar
1 egg
Few drops vanilla essence (optional)
150g (5oz) flour
1/2-teaspoon bicarbonate of soda
pinch of salt
12g (4oz) chocolate chips
50g (2oz) walnuts or pecans

Set the oven at gas mark five (190 degrees Celsius) 375 degrees Fahrenheit.
Beat the butter with both sugars until pale and fluffy, then beat in the egg and the vanilla essence, sift the flour with bicarbonate of soda and the salt and beat into the mixture. Stir in the chocolate chips and the finely chopped nuts. Place small spoonfuls of the mixture on to well greased or non-stick baking tins, leaving plenty of room for the cookies to spread. Bake for 10-15 minutes, until the little heaps have spread into thick cookies and are just beginning to brown. Lift off the baking sheets and leave to cool and harden on a wire cake rack.

Oh my gosh. That Ginger Chicken Udon recipe sounds so delicious. I think I'm going to have to convince my family to make it for dinner tomorrow.

i made din-din.

and it was gooooooooooooooooooooood.

i had mussels and chips for lunch.
yum yum.
only 5€ for 2 people.
even more yum yum.

redberries tiramisu :

you... MADE that!? impressive stuff. was it yummy for your tummy?