Post by Ž«MrZan»Ž1 on Oct 27, 2003 14:16:58 GMT -5
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[shadow=red,left,300] ;D Bonfire Warmer ;D [/shadow]
A classic warming soup for Bonfire Night –
just the thing for after the fireworks display.
Serves 4
Carrot - 1, sliced
Onion - 1, chopped
Bacon - 4 rashers, chopped
Butter - 15g (½ oz)<br>Curry powder - 1 tsp
Plain flour - 25g (1 oz)
Milk - 450 ml (¾ pint)
Chicken stock - 150 ml (¼ pint), or vegetable stock
METHOD
1. Gently sauté the carrot, onion and bacon in the butter for 10 minutes until softened.
2. Stir in the curry powder and flour, cook for 2 minutes.
3. Gradually add the milk and stock stirring continuously until the soup thickens, boils and is smooth.
4. Serve with crusty rolls.
Treacle Toffee
Many areas of the north of England have their own recipes for toffee, ranging from the dark, sticky Harrogate variety to the lighter, lemon-flavoured Everton version.
Makes about 800g (1¾ lb)<br>Demerara sugar - 450g (1 lb)
Water - 150 ml (¼ pint)
Butter - 75g (3 oz)
Cream of tartar - ¼ tsp<br>Black treacle - 110g (4 oz)
Golden syrup - 110g (4 oz)
METHOD
1. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining ingredients and bring to the boil.
2. Boil until the temperature reaches the soft crack stage 132 °C (270 °F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Do not stir.
3. Pour into a greased 18 cm (7 inch) square tin. Cool for 5 minutes and mark into squares with an oiled knife when almost set. When set, break the toffee into squares and wrap in waxed papers or foil. Store in an airtight container.
VARIATION
Toffee Apples
1. Wipe 6-8 medium eating apples and push a small pointed wooden stick into each core, making sure they are secure.
2. Make the treacle toffee, completing steps 1 and 2, and boiling until the temperature reaches 143 °C (290 °F).
3. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper.
4. Do not keep for more than 1 day.
apprentice 
and tg ya didnt say honey and lemon that i cant cope with 