urban genie
Well-Known Member
- Joined
- 11 May 2008
- Messages
- 32,623
right everything is done and cooking nicely, now to sit int he kitchen drinking ale while acting like I have cooking to be done with so I get some peace for an hr or two
lumpy or dissolved the rest of the trifle :-)Trifle disaster ongoing here. Custard is not as simple as you would think....
Luxury.Just putting the toast on, beans simmering nicely. A couple of Custard Slices for afters. All washed down with a nice cup of tea
right everything is done and cooking nicely, now to sit int he kitchen drinking ale while acting like I have cooking to be done with so I get some peace for an hr or two
You need to mix the custard thicker than the instructions say or it won’t set. If you use Birds custard powder think it’s 2 heaped tablespoons for a pint normally but for trifles we make 1.5 pt with 4 tablespoons of custard powder to make it thicker.Trifle disaster ongoing here. Custard is not as simple as you would think....
Ooh get you with your bacon lardons and broccoli cream sauce!Fried the bacon lardons and chopped chestnuts For the shredded sprouts already and the Jamie Oliver Cauliflower with a broccoli cream sauce is all ready to go in the oven to cook tomorrow, ready for reheating on Wed.
Carrots will be par boiled tomorrow to finish off on the day and the sprouts will be shredded tomorrow ready for frying on Wed.
If anything summed up perfectly why I cook Xmas dinner this is exactly it.right everything is done and cooking nicely, now to sit int he kitchen drinking ale while acting like I have cooking to be done with so I get some peace for an hr or two