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Daylight robbery special delivery
- Thread starter ade28uk
- Start date
Wozza
Shite Supporter
Is this the WI coffee morning thread?
Wozza said:
Yep.
I have a lovely collection of tuppaware, any suggestions on how I can use it?
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The Large One
Who's Next?
And what about that Tony Blair? Oooh, he's got shifty eyes, and his wife's mouth - it's far too wide you know.
I prefer that nice young man, what's his name? You know, Norman Tebbit - that's him...
I prefer that nice young man, what's his name? You know, Norman Tebbit - that's him...
Nemesis
SERIOUSLY!
Try sending it for next day, before 9 delivery, using a courier company. You're moaning about 4 quid....
You could use it to keep homemade Plum Jam fresh. Wozza will be giving a talk on jam making a little later I believe 
Wozza
Shite Supporter
Digestive anyone?
Man of Harveys
Well-known member
Ooh...go on then. My Victoria Sponge came out flat last time. And my Terry doesn't like them flat. He's not right, y'know.
Can't get a rise out of your cake? NSC comes to the rescue with a foolproof checklist and five delicious recipes
Baking cakes is something our grandmothers always seem to be so good at. Yet, no matter how many of us are riding the wave of modern cooking trends, we usually just can't be bothered with baking. What a shame. There's nothing quite like the aroma of a just-out-of-the-oven Victoria sponge; a simple thing to conjure up childhood days.
Before you Start: Tips and Trouble Shooting
Make sure your oven temperature is correct and has had time to fully preheat. It's a good idea to invest in a separate oven thermometer - the dials aren't always that accurate.
Prepare the tin by coating with a thin layer of oil and lining the base with a circle of greaseproof paper or baking parchment. This stops the cake from sticking on the sides and bottom.
If using butter or margarine, it should be soft but not melted or oily. The eggs should also be at room temperature, and not straight out of the fridge, if possible. Beat them lightly in a small bowl before adding them gradually to the cake mixture.
If the mixture begins to curdle while adding the eggs, add a teaspoon of the flour - a curdled mixture will still taste fine, just be slightly denser than one that hasn't.
The mixture should be of 'turd consistency' which means it will fall reluctantly off a spoon when given a light jerk. If the mixture is too thick, add a little water, milk or lemon juice, whichever is appropriate.
Be gentle - the idea is to keep air bubbles inside the cake, so use a light hand when folding and spooning into the tin. Try not to open and shut the oven door too much as a rush of cold air can inhibit the rising process.
If the cake is rising unevenly, it means one side of your oven is hotter than the other. Simply give it a half turn, making sure the tin is in the centre of the rack.
If the top of the cake is browning too fast, lay a piece of tin foil over the top and double check your temperature.
To check for doneness, lightly press the top - it should spring back. Or insert a skewer or cocktail stick in the centre - it should come out clean. Also, the cake will continue cooking in the tin for a few minutes after it comes out of the oven.
When cool enough to handle, turn the cake out upside down, peel off the paper and turn right side up onto a rack. This allows steam to escape and the cake to cool quickly.
And don't forget - even if your effort doesn't look like it came out of a packet (so much the better), it's going to taste like shit ...
Baking cakes is something our grandmothers always seem to be so good at. Yet, no matter how many of us are riding the wave of modern cooking trends, we usually just can't be bothered with baking. What a shame. There's nothing quite like the aroma of a just-out-of-the-oven Victoria sponge; a simple thing to conjure up childhood days.
Before you Start: Tips and Trouble Shooting
Make sure your oven temperature is correct and has had time to fully preheat. It's a good idea to invest in a separate oven thermometer - the dials aren't always that accurate.
Prepare the tin by coating with a thin layer of oil and lining the base with a circle of greaseproof paper or baking parchment. This stops the cake from sticking on the sides and bottom.
If using butter or margarine, it should be soft but not melted or oily. The eggs should also be at room temperature, and not straight out of the fridge, if possible. Beat them lightly in a small bowl before adding them gradually to the cake mixture.
If the mixture begins to curdle while adding the eggs, add a teaspoon of the flour - a curdled mixture will still taste fine, just be slightly denser than one that hasn't.
The mixture should be of 'turd consistency' which means it will fall reluctantly off a spoon when given a light jerk. If the mixture is too thick, add a little water, milk or lemon juice, whichever is appropriate.
Be gentle - the idea is to keep air bubbles inside the cake, so use a light hand when folding and spooning into the tin. Try not to open and shut the oven door too much as a rush of cold air can inhibit the rising process.
If the cake is rising unevenly, it means one side of your oven is hotter than the other. Simply give it a half turn, making sure the tin is in the centre of the rack.
If the top of the cake is browning too fast, lay a piece of tin foil over the top and double check your temperature.
To check for doneness, lightly press the top - it should spring back. Or insert a skewer or cocktail stick in the centre - it should come out clean. Also, the cake will continue cooking in the tin for a few minutes after it comes out of the oven.
When cool enough to handle, turn the cake out upside down, peel off the paper and turn right side up onto a rack. This allows steam to escape and the cake to cool quickly.
And don't forget - even if your effort doesn't look like it came out of a packet (so much the better), it's going to taste like shit ...
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I've made some lovely lemon marmalade if anyone would care to sample it.
Jesus Gul
Well-known member
- Feb 23, 2004
- 5,497
Coffee mornings eh? - that's the one where they all drink tea and bitch about each other
Is 'Tuppeware Party' still code for -
gaggle of women sitting around discussing the merits of the assortment of dildos and vibrators laid out in front of them on the coffee table?
Is 'Tuppeware Party' still code for -
gaggle of women sitting around discussing the merits of the assortment of dildos and vibrators laid out in front of them on the coffee table?
AlexFrutos said:
Wozza
Shite Supporter
Jesus Gul said:
Not at this Women's Institute, thank you!!!
Wozza - something's buzzing in your pocket...
Man of Harveys
Well-known member
AlexFrutos said:
Did you mean lemon CHEESE? Or lemon CURD? Is there a difference between lemon CHEESE and lemon CURD?
Easy 10
Brain dead MUG SHEEP
Went to see the doctor the other day about me gall bladder, you know its been giving me gip lately. Black as the ace of spades he was. Anyway, he found a kidney stone the size of a tennis ball in my lower bowel. Apparently I'm lucky to be alive, I'm a walking miracle. "You're a walking miracle" he said. Yes. Poor old Kitty at number 49 had the same thing didn't she. They pulled it out her backside with a grapple hook. Grapple, yes. Course nowadays they shoot them lazerbeams at it instead. I've got to go back next week. Black as the ace of spades he was.
Yes.
Yes.
Bozza said:
I thought it was quite nice on my toast this morning (crusts cut off, naturally).
Man of Harveys said:
No, I meant lemon marmalade. It's quite nice really (only found it by accident when I bought some instead of the orange variety without noticing).
Nothing 'shop bought' here, thank you Mrs Frutos 
Man of Harveys
Well-known member
Shop bought, yes