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Let's cook Italian!


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Showing 76-100 of 102 posts in this discussion
In reply to an earlier post on 7 Nov 2012 21:51:19 GMT
monica says:
I'm still waiting, pixie . . .

In reply to an earlier post on 7 Nov 2012 21:47:50 GMT
pixie says:
Lol Monica...now that is a recipe!!!!

In reply to an earlier post on 7 Nov 2012 21:28:44 GMT
monica says:
What?! How? Why?? You can't blithely refer to 'pasta with vodka' and just leave it at that . . . I mean, how would you feel if I dashed off a post about that delicious Malaysian-Finnish dish of chili with marshmallows and Drambuie and didn't hang about to explain myself?

In reply to an earlier post on 7 Nov 2012 20:04:39 GMT
pixie says:
And we love having you!..one of my non italian favs is pasta with vodka...it is an american/italian invention...Patricia Wells introduced me to it...lush!

In reply to an earlier post on 7 Nov 2012 20:02:54 GMT
Martina says:
Grazie! Adoro questo forum! I love this forum!

Posted on 7 Nov 2012 14:04:17 GMT
A. bailey says:
JC thanks for the goosegogs recipe.

In reply to an earlier post on 7 Nov 2012 09:40:03 GMT
BeeJayTee says:
Or freeze them with other vegetable scraps and peelings for stock.

In reply to an earlier post on 7 Nov 2012 08:57:17 GMT
pixie says:
Hi Caain...nice to have you post...x

Posted on 7 Nov 2012 07:47:46 GMT
Martina, thank you! I've always felt bad about throwing out the "woody bits" of asparagus. I used to boil them and freeze the resulting broth for soup but this sounds better.

In reply to an earlier post on 7 Nov 2012 03:24:49 GMT
Hello Caain. Welcome and nice to meet you.

In reply to an earlier post on 7 Nov 2012 01:44:58 GMT
Last edited by the author on 7 Nov 2012 01:45:24 GMT
Hiyah Caain!
And a very warm welcome to the Foodies & Fruitcakes Forum!
With the odd exception, this really IS one of the nicest Forums on Amazon. We do serious - and silly - and downright daft posts on here! - so do jump in?.....because the water's lovely!.....x

Posted on 7 Nov 2012 00:40:07 GMT
Last edited by the author on 7 Nov 2012 00:43:33 GMT
Caain says:
Martina, benvenuti e grazie :)
Anche io sono una novice nel forum ...
Welcomed Martina and told her I'm also a novice in this forum..:)

I already know a few posters re Amazon "eleswhere" good, lovely and nice posters.
Caain x x x

Posted on 7 Nov 2012 00:34:42 GMT
Thanks Martina sounds really good,I,ve copied it to my notebook. It,s the kind of thing I could cook just for me, hubby doesn,t like pasta or asparagus. He is such a boring person to cook for, good job he,s got a few other good points though, ,else I,d kick him out. Xxxx

Posted on 6 Nov 2012 21:32:14 GMT
Charlie says:
Ooo what an exciting new thread. Martina the pasta sounds lovely, can't wait to try it. JC, I froze this years gooseberry haul and now have a wonderful way to use them. I love cheesecake more than any other other pudding.

In reply to an earlier post on 6 Nov 2012 20:49:14 GMT
Yes I usually use frozen ,hope you enjoy it.

Posted on 6 Nov 2012 20:47:44 GMT
pixie says:
Deffo giving that a whirl...thanks JC...will have to use frozen goosgogs from the farm shop..but that's ok ?

Posted on 6 Nov 2012 20:39:56 GMT
Here as promised is the Gooseberry cheesecake
5oz crushed digestive biscuits
1 level tsp cinnamon
2 1/2 oz melted butter
1 1/2 lbs of gooseberries topped and tailed
6 oz caster sugar
5 level tsp powdered gelatin
2 tbs water
12 oz cream cheese
1/2 pt double cream
1/4 tsp arrowroot

Mix the crushed biscuits with the cinnamon and melted butter . Mix well. Press into a base lined 20.5 cm (8inch) spring release cake tin and chill.
Place gooseberries in a pan with the sugar,stir over a gentle heat until the juices run,cover,and simmer to a pulp. Sieve to remove seeds.their should be 1pt of purée .
Sprinkle the gelatin in water,when it has swelled stir in 3/4 pint of the purée ,allow to cool but not set.
Beat the cheese til smooth gradually add the cooled purée .whip the cream till half whipped and fold this into the jellied purée .Place mixture into the tin and chill until firm.
In a pan,blend arrowroot with remaining purée .bring to the boil,cook for 1 minute.
When Luke warm spread over cheesecake. Leave to set.Decant out of tin and serve.
To freeze. Open freeze in tin,and then remove from tin carefully and wrap.
Bon Appetit

In reply to an earlier post on 6 Nov 2012 17:42:46 GMT
Martina, that sounds great.

In reply to an earlier post on 6 Nov 2012 17:33:58 GMT
That would be amazing!

Posted on 6 Nov 2012 17:04:23 GMT
Martina says:
Thanks a lot to evryone...I will try to write as often as I can! One recipe a day will be good!

In reply to an earlier post on 6 Nov 2012 17:03:13 GMT
Martina says:
Exactly! Cook nice food without spending a fortune!

In reply to an earlier post on 6 Nov 2012 16:55:35 GMT
pixie says:
That would make a fine dinner menu JC pasta with prawns and asparagus and your goosgog cheesecake...bliss!

In reply to an earlier post on 6 Nov 2012 16:54:17 GMT
Last edited by the author on 6 Nov 2012 16:58:21 GMT
pixie says:
Suzy...that's a recession buster recipe...I love asparagus and have a great recipe but always wonder what to do with the end stalk...great tip from Martina!x

Posted on 6 Nov 2012 16:52:44 GMT
Great recipe keep them coming ! Will be putting up the goosegog cheese cake later,promise x

In reply to an earlier post on 6 Nov 2012 16:50:31 GMT
pixie says:
Thanks Martina...we will all enjoy this thread!x
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Discussion in:  cooking discussion forum
Participants:  18
Total posts:  102
Initial post:  6 Nov 2012
Latest post:  17 Jan 2013

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