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makecakenotwar's Profile

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Mango Tree or Patara? (London)

Aiming for 'nice enough for a birthday group table' - relaxed but a little bit special. Have you eaten at Sukho Thai? Any recs for dishes? Thanks!

Jan 30, 2011
makecakenotwar in U.K./Ireland

Mango Tree or Patara? (London)

Ta howler - any recs for food eaten there?

Jan 30, 2011
makecakenotwar in U.K./Ireland

SUGGESTIONS PLEASE! Wine to match this menu...

I get ya. And the whole, source of flavour (and the way the subtleties of flavour can be compromised/heightened by foods) was what I was thinking of when I thought 'silly question'... But ta for the consideration. I'm finding it all very interesting. I wish I'd properly got 'in' to wine a bit younger, but funds do not always permit such things! Esp. when you can barely allow yourself to use whole carrots, pieces of celery etc to make a stock (... Sure, that stock is going to be darn tasty. But a whole carrot and three pieces of celery? That could be like.... Lunch!) Ha ha.

White wine spritzers have a certain reputation over here in the UK - but I'm all up for questioning recieved wisdom! I never, ever (not saying I wouldn't like to) throw the kind of dinner parties which involve sorbets inbetween courses, you see.

Jan 30, 2011
makecakenotwar in Wine

SUGGESTIONS PLEASE! Wine to match this menu...

I'll look into that, thanks!

Jan 30, 2011
makecakenotwar in Wine

SUGGESTIONS PLEASE! Wine to match this menu...

Ta, I'll bear that in mind.

Jan 30, 2011
makecakenotwar in Wine

Mango Tree or Patara? (London)

Have visited Patara on a few occasions and found it very enjoyable - but the last time I went was a good couple of years ago. The Mango Tree I've heard good things about but have never been.

Anyone been to either - or both - recently? Anywhere else you prefer instead?

Jan 30, 2011
makecakenotwar in U.K./Ireland

Chocolate Covered Figs

Sorry, my typo didn't help to make my question clear. I meant, how long do you think the figs would keep for (after being soaked, dipped, and hopefully, gratefully recieved)

Jan 29, 2011
makecakenotwar in Home Cooking

Chocolate Covered Figs

Thinking of making these as a gift for someone. How long do you think they would keep for is they'd been soaked in OJ to plump up?

Jan 29, 2011
makecakenotwar in Home Cooking

Elder and Cinnamon Liquer - suggestions welcome!

True. Also, the more expensive/pretty the glass, the more likely breakage will occur...

Jan 29, 2011
makecakenotwar in Home Cooking

SUGGESTIONS PLEASE! Wine to match this menu...

Thanks. Would the sparkling and the Demi-Sec both be ok for the vegetarian meals, too?

Jan 29, 2011
makecakenotwar in Wine

Herbs in desserts?

Lemongrass in a baked egg custard tart with coconut, still warm from the oven - delish!

Jan 29, 2011
makecakenotwar in Home Cooking

SUGGESTIONS PLEASE! Wine to match this menu...

Ok. I'm learning! On a different subject, can wine act to cleanse the palette between meals? As I write this I'm aware I'm probably asking a very silly question, but there you go.

Jan 29, 2011
makecakenotwar in Wine

Elder and Cinnamon Liquer - suggestions welcome!

I remember being served Limoncello in a shot glass - is that technically incorrect?

Jan 29, 2011
makecakenotwar in Home Cooking

Elder and Cinnamon Liquer - suggestions welcome!

Wow, '...in accordance to the tilt angles of the Earth'! Every day's a school day! Yes, my friends have elegant little glasses like that. They're probably a poor man's version, though.

Jan 29, 2011
makecakenotwar in Home Cooking

SUGGESTIONS PLEASE! Wine to match this menu...

Cheers for that, eatzalot. I never pay attention to the wine list in restaurants (forgive me.) When it comes to dessert wines - which I've enjoyed on occassion as I do have a sweet tooth - is the idea to match the dessert with a drink of equal sweetness? Or not?

Jan 29, 2011
makecakenotwar in Wine

Undercooked Dundee cake - rescue or write-off?

I replied to Sancan (unless I'm going a little mad - I am sleep deprived) explaining how the cooked part has long been eaten so just left with the undercooked part. No pastry... I like Sancan's idea of cooking smaller portions in muffin tins, and I was also thinking of adding crumbled cake to scotch pancakes. Do you think there would be any health problems with rebaking? The cake was originally baked in early November, and I'm always a litttle too cautious when it comes to things like that!

Jan 29, 2011
makecakenotwar in Home Cooking

Recipe, please, for a Kids Birthday Cake, that is not crazy unhealthy

I remember having grapes and olives at mine, and my birthday cake was always a Madeira cake. However, I don't think I can deny there was the odd pink wafer and jammy dodger floating round...

Jan 29, 2011
makecakenotwar in Home Cooking

Undercooked Dundee cake - rescue or write-off?

Ah... I never take temps, just do the skewer/knife test (which came out clean)

Live and learn!

Jan 29, 2011
makecakenotwar in Home Cooking

Recipe, please, for a Kids Birthday Cake, that is not crazy unhealthy

In the past I made a delicious chocolate and orange cake with a (hidden) healthy ingredient - beetroot! The beetroot acts to keep the cake moist - but is also super healthy. Howev, the cake was for an adult party and whilst I made it with less sugar than the recipe called for, don't know how tailored it would be to a child's tastebuds!

Also I know there are lots of recipes floating around for brownies and choc cakes using spinach and blueberries - you can't taste em. But I'm afraid I have no clue of how either of these rate on the glycemic index. I just make them so I can play pretend I'm being 'healthy' ;)

Jan 29, 2011
makecakenotwar in Home Cooking

Elder and Cinnamon Liquer - suggestions welcome!

Thanks Sancan. Sounds delicious with the cake! I was just remembering a German recipe - a dryish, light fruit cake with some sort of red wine and fruit concoction served on the side. Was thinking of trying a version of this, too. And I like the digestif idea, I think I have some naff (IMO) sherry glasses hidden away somewhere, nothing else. Out of interest is there a certain etiquette when it comes to the correct digestif glasses to use for certain drinks?

Jan 29, 2011
makecakenotwar in Home Cooking

Undercooked Dundee cake - rescue or write-off?

A temperamental oven meant that the large Christmas Dundee cake didn't bake as well as it should have. Two thirds of it were perfect, but the middle section was undercooked. Is it salvagable? Was thinking of putting it in the oven for 40 mins on a low heat.

Jan 29, 2011
makecakenotwar in Home Cooking

Elder and Cinnamon Liquer - suggestions welcome!

Thanks for that!

I've never baked, or even tried a pound cake, I don't think. A quick google and I found out it's buttery - sounds to me like madeira cake is the UK version. Good idea!

Jan 29, 2011
makecakenotwar in Home Cooking

Mitchel Roux's Service

I've found it gently compelling viewing, too! Roux Jr does come across very well. My votes are with Brook, who is clearly loving the whole experience, and Ashley - there's something very endearing about him! Nikkita is lovely too. Give 'em all a scholarship, that's what I say! Although I hope they all do well, regardless of what they end up doing after this.

I do think it's great the way they're revealing what goes into service (but from a cynical point of view, I guess everyone was just getting bored of TV chefs/kitchens)

Jan 29, 2011
makecakenotwar in Food Media & News

Elder and Cinnamon Liquer - suggestions welcome!

I was given a beautiful Elder and Cinnamon liqueur as a gift at Christmas. I'm a little stumped at how to use it - any suggestions? It has a very high alcohol content, so despite the great flavours, I'm not in a rush to drink it straight... But at the same time, what could I use it in which wouldn't be a waste?

A suggestion was coffee, but I'm not sure how the elderberry element would match. I was thinking stewed fruit or a hot sauce for vanilla ice cream... Help!

Jan 29, 2011
makecakenotwar in Home Cooking

SUGGESTIONS PLEASE! Wine to match this menu...

Thanks for that! I saw someone recommending a Riesling for spicy foods, but I was just unsure as both the salmon and the duck have a fair bit of fat to them, what the best choice would be. I'm pretty clueless! And the Trockenbeerenauslese... I'll have to look that one up. Or ask my German friend (she's the veggy who will be attending)

Jan 29, 2011
makecakenotwar in Wine

Dried Fig and Nut Bars

Black mission figs - are they really necessary, or would any old fig do? I'm in the UK and havn't seen those anywhere.

Jan 28, 2011
makecakenotwar in Recipes

Almond Flour question

I have never tried toasting them before grinding, but I do find there is a noticable difference in flavour to almonds ground unblanched as opposed to blanched. The skins add so much extra flavour. Cheaper, too!

Jan 28, 2011
makecakenotwar in Home Cooking

SUGGESTIONS PLEASE! Wine to match this menu...

Any help appreciated! I am I suppose a casual wine drinker. I enjoy a glass, but am by no means accomplished in the finer detail of wine appreciation. I suppose I've never really been taught! But I'm not a lost cause - I think I've got potential. I'm a good cook (although I don't quite have any Michelin stars...) and understand how flavours work together. I've done a bit of wine research on the net recently but got a bit overwhelmed. So would greatly appreciate suggestions for a menu I'll be serving up, which goes like this:

Potato pancakes with smoked salmon and horseradish yoghurt, falafel and harissa dressing for the veggy of the group

Red thai curry with duck, vegetable massaman for veggy

Pears poached in Marsala with cardamom cream

In the past I have drunk Rioja with spicy stews and meat dishes, rose wines with... Picnics... And Prosecco with.,.. Well... Everything else! ;)

Thanks!

Jan 28, 2011
makecakenotwar in Wine