*Gullsworth*
My Hair is like his hair
Must have been Charlie.
What our next manager taking training? No i dont believe it ( in a Victor Meldrew Stylee) *
*its all bullshit you know
Got something to say or just want fewer pesky ads? Join us... 😊
Poyet a Hammer?????
- Thread starter Duggers29
- Start date
What our next manager taking training? No i dont believe it ( in a Victor Meldrew Stylee) *
*its all bullshit you know
I can prove that Poyet will be manager of the Hammers by the end of the day:
I cut the hair of Margaret Mountford who use to be on the Apprentice --> she is friends with Lord Alan Sugar --> who worked with Karen Brady on the Apprentice --> she is on the West Ham board --> she is married to Paul Peschisolido --> he is the manager of Burton Albion --> which is a similar name to Brighton & Hove Albion --> where Gus Poyet is manager --> FACT
I cut the hair of Margaret Mountford who use to be on the Apprentice --> she is friends with Lord Alan Sugar --> who worked with Karen Brady on the Apprentice --> she is on the West Ham board --> she is married to Paul Peschisolido --> he is the manager of Burton Albion --> which is a similar name to Brighton & Hove Albion --> where Gus Poyet is manager --> FACT
- Jul 10, 2003
- 27,428
Ingredients
1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes
1 medium onion
1 small carrot
1 celery stick
2 tbsp olive oil
2 squirts of tomato purée (about 2 tsp)
a good pinch of sugar
2 bay leaves
1.2l hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)
1.Firstly, prepare your vegetables. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.
2.Spoon the oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
3.Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper, then tear each bay leaf into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
4.Slowly pour in the stock, stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
5.Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
6.Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in.
1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes
1 medium onion
1 small carrot
1 celery stick
2 tbsp olive oil
2 squirts of tomato purée (about 2 tsp)
a good pinch of sugar
2 bay leaves
1.2l hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)
1.Firstly, prepare your vegetables. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.
2.Spoon the oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
3.Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper, then tear each bay leaf into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
4.Slowly pour in the stock, stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
5.Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
6.Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in.
Capricorn
New member
*Gullsworth*
My Hair is like his hair
Gawd blimey
MikeySmall
Well-known member
Have you ever had a penis shoved in your eye?
- Thread starter
- #47
Well if Douglas works in the media relations department then he would know. I have been mates with him for years. And there you go, Gus has been at West Ham - why would he be scouting when there are no matches on? This is enough proof that there is a high chance that he is going to move to the Hammers. Grant has never been settled at West Ham really has he?
clippedgull
Hotdogs, extra onions
sub standard
the only space we are going to watch is the empty space between your ears, you f***ing mug!
bristolseagull
Well-known member
ban surely?
- Thread starter
- #50
There's no room for this sort of thing. Fine home cooked recipes have no place on a fans forum. This is where the real football story is. Sorry to upset my fellow Brighton fans, but I am just stating the truth. Gus could be blowing bubbles by the end of the day.
Oh give it up you f***ing SPASTIC.
- Jul 10, 2003
- 27,428
Nut Roast
Nuts can be enjoyed at any time of year, but they're always particularly popular at Christmas. They make an eye-catching centrepiece for the table, ready to round off a meal or to nibble as a snack. Look out for our attractive gift packs too. Choose from Luxury Mixed Nuts (1kg), Luxury Dried Fruit and Nut Selection (700g) and a range of dried fruit and nut baskets.
Serves: 4 to 6
Ingredients
1 onion, chopped
2 carrots, grated
1 clove garlic
115g chestnut mushrooms
175g cooked brown rice
115g brown breadcrumbs
55g finely chopped almonds
55g finely chopped Brazil nuts
115g grated Cheddar cheese
2 medium eggs
1tbsp fresh oregano
1tbsp basil
1tbsp salt
1tbsp pepper
Method
1.Gently fry 1 chopped onion, 2 grated carrots and 1 crushed garlic clove in a little butter for 5 minutes. Add 115g chestnut mushrooms, finely chopped, and cook, stirring frequently, until soft.
2.Remove from the heat and stir in 175g cooked brown rice, 115g brown breadcrumbs, 55g each of finely chopped almonds and Brazil nuts, 115g grated Cheddar cheese, 2 medium eggs, beaten, 1tbsp each of chopped fresh oregano and basil, salt and pepper.
3.Bake in a greased 900g loaf tin at 180ºC, gas mark 4 for 1 hour or until browned and firm. Serve hot or cold with fresh tomato sauce.
I'll do some meat based ones after 5.00pm - it's a little early for the heavier dishes
Nuts can be enjoyed at any time of year, but they're always particularly popular at Christmas. They make an eye-catching centrepiece for the table, ready to round off a meal or to nibble as a snack. Look out for our attractive gift packs too. Choose from Luxury Mixed Nuts (1kg), Luxury Dried Fruit and Nut Selection (700g) and a range of dried fruit and nut baskets.
Serves: 4 to 6
Ingredients
1 onion, chopped
2 carrots, grated
1 clove garlic
115g chestnut mushrooms
175g cooked brown rice
115g brown breadcrumbs
55g finely chopped almonds
55g finely chopped Brazil nuts
115g grated Cheddar cheese
2 medium eggs
1tbsp fresh oregano
1tbsp basil
1tbsp salt
1tbsp pepper
Method
1.Gently fry 1 chopped onion, 2 grated carrots and 1 crushed garlic clove in a little butter for 5 minutes. Add 115g chestnut mushrooms, finely chopped, and cook, stirring frequently, until soft.
2.Remove from the heat and stir in 175g cooked brown rice, 115g brown breadcrumbs, 55g each of finely chopped almonds and Brazil nuts, 115g grated Cheddar cheese, 2 medium eggs, beaten, 1tbsp each of chopped fresh oregano and basil, salt and pepper.
3.Bake in a greased 900g loaf tin at 180ºC, gas mark 4 for 1 hour or until browned and firm. Serve hot or cold with fresh tomato sauce.
I'll do some meat based ones after 5.00pm - it's a little early for the heavier dishes
Hunting 784561
New member
- Jul 8, 2003
- 3,651
The Large One
Who's Next?
And you'll be blowing who you're told to blow by the end of the day.
That's the way it works round here.
bhaexpress
New member
You know, we know you're full of shit. Why would Poyet trade his place with a team that is moving into a new stadium (rather than struggling to move to an athletics track) to work for two utter wankers who's potless joke of a team who shafted a mate of his and leave a very good Chairman in Tony Bloom to manage a team that will be in the same division next season ?
bhaexpress
New member
You must be a copraphiliac, why else would you take such pleasure in having shit thrown at you ? Do us a favour and go and play hopscotch on a live rail.