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Author Topic: COOKHAM GET COOKING  (Read 180519 times)
James Hatch
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Posts: 2333


« Reply #330 on: February 25, 2011, 08:49:35 PM »

Believe it or not Spring is just around the corner in Cookham and the chance for you to grow your own salad ingredients once more. Though Cos lettuce is now available pretty well the year round.

So do enjoy this tasty small lunch or side dish.


http://widbrook.blogspot.com
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James Hatch
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« Reply #331 on: March 05, 2011, 06:18:37 PM »

Seeing as there is a small French Boulangerie opened up in Maidenhead, my thoughts went to an ideal petite French Item that one can have at many times including at Cocktail Parties. Very tasty on its own, but can be nice with a variety of dips as well.


http://widbrook.blogspot.com
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James Hatch
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« Reply #332 on: March 09, 2011, 01:04:20 AM »

I was having a chat with my eldest son David yesterday and he was say how much he liked following my blogs. He said that I was making his mouth water. So now I have added Peanut Butter Cookies to the list, plus a little story to go with it>


http://widbrook.blogspot.com
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James Hatch
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Posts: 2333


« Reply #333 on: March 16, 2011, 05:35:09 PM »

This little side dish is enough for eight people and goes well with chicken, pork or fish.



http://widbrook.blogspot.com
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James Hatch
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« Reply #334 on: March 19, 2011, 08:34:24 PM »

Seeing that eating out is getting beyond a joke in cost, even to the odd bottle of plonk. I decided that to compliment the menus that I would introduce homemade wine like the ladies of the village use to make. Starting off with Dandelion Wine as the blooms are at their peak during April and May.


http://widbrook.blogspot.com
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James Hatch
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« Reply #335 on: March 23, 2011, 11:35:50 PM »

The Birds Nest Cookies are a great favourite with young and old alike. Make a batch of these and I can assure you that they will not stay around for long.


http://widbrook.blogspot.com
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James Hatch
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« Reply #336 on: March 31, 2011, 12:35:25 AM »

Tonight we are having Milan Veal as I have just purchased two very nice Veal Cutlets. Also we will have buttered Asparagus Tips and Roast Potatoes.


http://widbrook.blogspot.com
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James Hatch
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« Reply #337 on: April 02, 2011, 08:36:55 PM »

I have posted a recipe for French Lamb Chops, which my wife and I enjoyed for our Friday night evening meal. The aroma and flavour of the Rosemary and Cloves combination is just out of this world. With it of course a glass of my favourite Merlot.


http://widbrook.blogspot.com
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James Hatch
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Posts: 2333


« Reply #338 on: April 08, 2011, 08:54:50 PM »

The Butter Tart is a nice little treat that the family will enjoy, especially for and afternoon cup of tea in the garden. Or, to take with you on a picnic.


http://widbrook.blogspot.com
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James Hatch
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Posts: 2333


« Reply #339 on: April 13, 2011, 11:43:51 PM »

The Club Sandwich has quite a long history and now can be found pretty well everywhere. Its triple deck distinctly reminds me of Onslow and his Yorkshire “Bacon Butty.”


http://widbrook.blogspot.com
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Jo Jo
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Posts: 228


« Reply #340 on: April 16, 2011, 02:20:59 PM »

I just went to look at the Butter Tart recipe but Cookham get Cooking seems to have disappeared. I really enjoyed all the different recipes that James gave us. What happened?
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James Hatch
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« Reply #341 on: April 16, 2011, 03:26:40 PM »

Sorry Jo Jo: It seems that someone or somebody in the all powerful USA objected to my blog. I have written a counter objection to Google. So we will have to wait and see, as no explanation was given.

Anyway JoJo you were looking for Butter Tarts. Well here is the recipe:

Ingredients
·   2 cups all-purpose flour
·   1 cup shortening
·   1/2 teaspoon salt
·   5 tablespoons ice water
·   1 cup packed brown sugar
·   1 egg
·   1/2 tablespoon butter
·   1/2 teaspoon vanilla extract
·   1 tablespoon hot water
·   1/2 cup flaked coconut
·   1/2 cup chopped walnuts
·   1/2 cup raisins
Directions

Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.

Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
 
Preheat oven to 350 degrees F (175 degrees C)

Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
 
Fill the bottom of each tart shell with about 10-12 sultannas in each.
 
Whisk together sugar, egg, butter, vanilla and hot water. Add coconut =and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.

Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

If you wish to make more, then just double the amounts.
« Last Edit: April 16, 2011, 04:50:59 PM by James Hatch » Logged
Showem
Sr. Member
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Posts: 365


« Reply #342 on: April 16, 2011, 07:50:31 PM »

I believe they likely objected to you copy and pasting recipes from other websites. You can take the ingredient list word for word and number for number, but the instructions must be original, otherwise it's a copyright violation. Easy to get around (just write up the same things in your own words), but time-consuming. However, if one wants to have a blog for recipes, one should be prepared to do this.
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Jo Jo
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Posts: 228


« Reply #343 on: April 17, 2011, 01:15:25 PM »

Thank you James. Someone must have reported you who lives in the US, you would have thought they would have given a reason for deleting your blog as there was a lot of work in it. Can it be resurrected?
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Ricardo
Jr. Member
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Posts: 99


WWW
« Reply #344 on: April 17, 2011, 01:40:15 PM »

The whole recipe, word for word, as copied by James, can be found here:

http://boorstar.com/reborn/showthread.php?5032-Canadian-Butter-Tarts

I'm sure all the other recipes James has copied and pasted into his now-deleted blog are also available elsewhere.

That could, of course, also be the source of the complaints.
« Last Edit: April 17, 2011, 02:29:23 PM by Ricardo » Logged
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