Syl wrote:

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There are lots of ingredients there, plus lots of add this and that as it's cooking.

Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.

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 Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes. 

And please tell me you brown the meat first. 😳

Maddog wrote:

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And I'd leave the frozen peas out of a stew recipe. That's just weird..

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 A handful of peas right at the end last two minutes... is fine.

Peas should never be cooked they should be chucked in last moment to heat through.

Maddog wrote:

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Syl wrote:

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There are lots of ingredients there, plus lots of add this and that as it's cooking.

Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.

---

 Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes. 

 

And please tell me you brown the meat first. 😳

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 I do not brown my meat first.

I wash it, boil it for a few seconds, scoop any scum off, and good to go.

Maddog wrote:

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Syl wrote:

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Maddog wrote:

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Syl wrote:

---

There are lots of ingredients there, plus lots of add this and that as it's cooking.

Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.

---

 Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes. 

 

And please tell me you brown the meat first. 😳

---

 I do not brown my meat first.

I wash it, boil it for a few seconds, scoop any scum off, and good to go.

---

Not browning meat?

Washing meat?

Boiled meat? 

 

How bloody British. 

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 I've never heard of anyone washing meat!

Syl has said before she never browns the meat but I can't

remember why now.

She's also admitted to not being a particularly good cook so this isn't so much a British thing as a Syl thing.

jackb wrote:

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Maddog wrote:

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Syl wrote:

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Maddog wrote:

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Syl wrote:

---

There are lots of ingredients there, plus lots of add this and that as it's cooking.

Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.

---

 Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes. 

 

And please tell me you brown the meat first. 😳

---

 I do not brown my meat first.

I wash it, boil it for a few seconds, scoop any scum off, and good to go.

---

Not browning meat?

Washing meat?

Boiled meat? 

 

How bloody British. 

---

 I've never heard of anyone washing meat!

Syl has said before she never browns the meat but I can't

remember why now.

She's also admitted to not being a particularly good cook so this isn't so much a British thing as a Syl thing.

---

  Now you're going to make her mad..😳

Maddog wrote:

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jackb wrote:

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Homemade Pizza with chips and beans... those lovely sweet Heinz beans Madders don't like.

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 Are you putting beans on your pizza? 

 

That's like a fusion between British and Italian food..

 

Personally I'd rather eat fish and chips on my pizza if we're going down that road  😎

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 Not on the pizza no!

That was ham and cheese.

Three servings on one plate of pizza chips and a portion of baked beans.

Maddog wrote:

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jackb wrote:

---

Maddog wrote:

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Syl wrote:

---

Maddog wrote:

---

Syl wrote:

---

There are lots of ingredients there, plus lots of add this and that as it's cooking.

Mine takes longer, but once in the pan, (preperation 5 minutes) put the lid on, set it to simmer....job done, it doesn't even need looking at for the length of time it takes to cook.

---

 Of course there's a lot of ingredients..That's what makes food taste good. There's really not much to do after the initial stage. You lock the lid and let it cook 50 minutes. 

 

And please tell me you brown the meat first. 😳

---

 I do not brown my meat first.

I wash it, boil it for a few seconds, scoop any scum off, and good to go.

---

Not browning meat?

Washing meat?

Boiled meat? 

 

How bloody British. 

---

 I've never heard of anyone washing meat!

Syl has said before she never browns the meat but I can't

remember why now.

She's also admitted to not being a particularly good cook so this isn't so much a British thing as a Syl thing.

---

  Now you're going to make her mad..😳

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 No chance, I won't take criticism of my card making skills (because they are very good) but cooking....I don't particularly like cooking, so I accept I will never be on Masterchef.

However, my trifle went down very well, and dead simple to do, plus it looked nice.

I had some sponge fingers left over from Christmas, plus a tin of raspberries and a raspberry jelly. So they were layered in a beautiful antique glass bowl (it was my mums) let it set.

I added some custard (tinned) then poured double cream over and added some fresh raspberries.

I would have added sherry to the sponge, but I had none in, so it was very child friendly.

I've never poached anything. I pan seared this salmon in my cast iron a few months ago..