Recipes

Excellent just had to share with you all .Trowels Blog: Butternut Squash and Lime Soup

They look delicious................and now I'm hungry

Just had a wee tast of the clemantine flavour in the marzipan and its suttle marizpan so even I can eat it.

Trowels Blog: Christmas Mincemeat Pies

Trowels Blog: Baileys Chocolate Truffles

Thanks, Scotkat. I'm going to give those a go. I've been trying to think of something which is relatively simple to make but still a bit 'Christmassy'.

Here is link for recipe http://blog.trowelslg.com/2011/12/cranberry-fudge-recipe.html

I think we both should go there Zigs.....

Low salt here and very little and only pepper on table

Very nice now go and listen to my "Carol of the bells" easy to find on non gardening disscusion it was your post that told me how to do it it will go nice with your cake Spruce (just humour me)

I always fully cook them before freezing and then put them in small plastic containers - layered with greasproof or baking paper. That way you get all the cooking out of the way in one go. To use, defrost and then put them either in an oven or under the grill. That will heat them up, keep...

Don't go near any naked flames, Jack.:WINK1::D

Tipical Roman dominance again :DOH::D

This is a lovely one on a cold winters day Malinda..

Alice pale red in colour but depends amount of peppers and size of cauliflowerYou can see more here and will add more recipes soon.Trowels Blog: Part 1: Some of my Soup recipes

I will Dave, but like you, the bread doesn't last long in the house with the kids and their friends coming round. A fish version is on the cards too, lets beat Huge Furry Whittingstall to it

Another convert then.... :D

Well it's been 10 days so I couldn't wait any longer :D, had to have a sample and to quite honest I was very surprised I've managed to make something that tastes quite nice; tomatoey and sweet to start with and then a lovely warm spicy after taste, nothing too bad but its there......not bad at...

I'm a bit late to this but, for quince jelly ..... Scrub your quince and, without peeling or coring, just chop them into smallish chunks, throw the chunks into a pan with just enough water to cover them, bring to the boil, turn down the heat and allow to simmer until soft and pulpy. There's no...

Cannot eat any form of blue cheese Smells like well worn socks to me BG