Lavender

Just realised that the forum is on a hub. is taht what you mean?

Doctors?

The forum is only a couple of months old. What do you want to know? how did you come across the forum?

@Theresa Nice to meet you. if you need anything just give us a shout.

Thanks for all your help @SpilledIt

Yeah I meant Billy lol

Prepare less than 30 mins Cook 30 mins to 1 hour Serve Serves 8–10 Dietary Nut-freePregnancy-friendlyVegetarian Black Forest gâteau, originating from the Black Forest in Germany, is a decadent dessert loved worldwide. Layers of rich chocolate sponge cake, filled with whipped cream and cherries. A classic for any occasion, from birthdays to special celebrations. For this recipe you will need an electric whisk, three 20cm/8in sandwich tins and a piping bag fitted with a large star nozzle. IngredientsFor the chocolate sponge200g/7oz dark chocolate, chopped 200g/7oz unsalted butter, cubed, plus extra for greasing 100ml/3½fl oz very hot water (not boiling) 175g/6oz plain flour 30g/1oz cocoa powder 1 tsp baking powder ¼ tsp bicarbonate of soda 175g/6oz caster sugar 175g/6oz soft brown sugar 3 large eggs, beaten 75ml/2½fl oz buttermilk 3 tbsp kirsch or cherry brandy For the cherry compôte750g/1lb 10oz cherries, pitted (fresh or frozen) 50g/1¾oz caster sugar To decorate400ml/14fl oz double or whipping cream 8–10 whole cherries, preferably with stalks attached 50g/1¾oz dark chocolate (70% cocoa solids) MethodPreheat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm/8in round sandwich tins. In a heatproof bowl combine the chocolate, butter and hot water. Place over a pan of simmering water and stir gently until melted and combined. Meanwhile, for the compôte, put the pitted cherries and sugar in a saucepan and set over a medium–high heat. Cook until you have a jammy consistency while retaining the shape of the cherries. Set aside to cool. In a separate bowl, mix all the dry cake ingredients together and make a well in the centre. Add the eggs, buttermilk and the melted chocolate mixture. Whisk with an electric whisk until smooth and lump free. Divide the cake batter between the prepared cake tins, they will be about half full. Bake for 20–25 minutes or until a skewer inserted in the middle comes out clean. Cool the cakes in their tins on a wire rack, then turn out and peel off the baking paper. Drizzle each one with a tablespoon of kirsch. In a clean bowl, whip the cream to soft peaks. Put a quarter of the whipped cream into a piping bag fitted with a large star nozzle and put in the fridge for later. Put one sponge on a serving plate, spread with half the cream, then top with half the cherry compôte. Place another sponge on top, then the remaining cream and cherries and top with the third sponge. Using a microplane or vegetable peeler, shave the chocolate to form curls and set aside. Alternatively grate the chocolate. Using the piping bag, pipe 8–10 cream rosettes on the top of the cake. Top each with a whole cherry and scatter over the shaved chocolate. Cut into slices to serve. Recipe tipsIf using gluten-free flour, add ¼ tsp xanthan gum to the dry mixture in step 4. View full article

Save to My Food Prepare 30 mins to 1 hour Cook 30 mins to 1 hour Serve Serves 6 Dietary Dairy-freeEgg-freeGluten-freeNut-freePregnancy-friendly This leg of lamb can be cooked on the barbecue or in the oven. Serve simply with potato wedges and greens for a laid-back meal with friends. Reduce the dried red chilli flakes if you prefer a milder marinade. Ingredients1 x 2.5kg/5lb 8oz leg of lamb (see directions below on how to remove the bones) For the marinade1 large garlic clove, finely chopped 1 tsp dried red chilli flakes 6 tsp chopped rosemary 6 sprigs thyme, leaves picked 1 fresh bay leaf, finely chopped 1 lemon, juice only 2 tbsp Thai fish sauce 2 tbsp pimenton (Spanish sweet smoked paprika) 6 tbsp olive oil 1 tsp flaky sea salt ½ tsp coarsely ground or crushed black pepper MethodTo prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the meat along the bone and ease it away from the bone along both sides, leaving the bone as clean as possible. At the fatter end of the joint, there is a group of smaller bones, so continue to cut around them too until you can lift all the bones from the meat and are left with a butterfly shaped, bone-free joint. Trim away any excess fat and sinew. Lay a piece of cling film over the meat and bash the surface with a rolling pin to flatten the thick sections lightly. The meat should be an even thickness throughout. Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes. Preheat the oven to 222C/200C Fan/Gas 7. Roast the lamb for 15 minutes, reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 15 minutes. This will give you pink lamb, if you would rather it slightly less so, cook for a further 5 minutes. Remove from the oven and cover with foil. Rest for at least 15 minutes. Place on a board before carving into thick slices. Serve with potato wedges, steamed green vegetables and some of the meat juices. Recipe tipsYou can buy a ready-boned or a butterflied leg of lamb, or ask your butcher to bone it for you. To cook on the barbecue, preheat the barbecue (10 minutes for gas and up to 40 minutes for charcoal). When hot, grill the lamb for about 10–12 minutes on each side. Rest for 5 minutes on a board covered with kitchen foil before carving into thick slices. View full article

Prepare over 2 hours Cook 10 to 30 mins Serve Serves 4–6 Ingredients4 leaves gelatine 300g/10½oz raspberries 4 free-range eggs, separated 75g/2½oz caster sugar 150ml/5fl oz double cream few raspberries, for garnish MethodSoak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny. Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. Whip the cream to soft peaks in a separate bowl. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set. Decorate with raspberries and serve straight from the fridge. View full article

This chicken is served alongside a brilliantly British version of poriyal, a spiced South Indian side of fried peas, broad beans and asparagus. IngredientsFor the chicken1 whole free-range, corn-fed chicken, off the bone 200g/7oz sheep’s ricotta 100g/3½oz cream cheese 100g/3½oz labneh 1 tsp ground cardamom ½ tsp ground mace ½ tsp ground black pepper 1 tsp fennel pollen ½ nutmeg, grated 2 pinches saffron, soaked in 2 tbsp hot whole milk 20g/¾oz fresh coriander, finely chopped, plus extra to serve 2 tbsp olive oil 1 lemon, juice and zest splash white wine sea salt, to taste For the poriyal100ml/3½fl oz sunflower oil 2 tsp mustard seeds 2 sprigs fresh curry leaves 2 bird’s-eye green chillies, slit in half 1 medium Indian onion, chopped 250g/9oz fresh peas, podded 250g/9oz fresh broad beans, podded 250g/9oz asparagus, chopped the same size as the peas 10g/½oz fresh coriander, chopped 200g/7oz fresh grated coconut 2 limes, juice only sea salt, to taste MethodTo make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt. In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag. Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil. Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred. Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear. Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds. Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3–4 minutes. Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3–4 minutes. Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again. To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside. View full article

Tea

everyone I think I am coming down with something, no energy and I have a sore throat.

Whether I have the energy to do anything.

Hear the news on the tv Taste nothing smell nothing See and feel my laptop

My sore throat

Tops that I ordered

6:33 pm

Daughter

Joys forum

Trees

Too hot for me

Feel like I am coming down with something

Went shops and took my Grandson to have his haircut