My Latest Recipes 221
  • Quick And Easy Elderflower Champers from capedread in Peterborough. Cambridgeshire, GB.
    A light fizzy mildly alcoholic summer beverage can be made from elderflowers. These are abundant in early to mid June. Pick the fl...
  • Chicken Parmesan from capedread in Peterborough. Cambridgeshire, GB.
    found this recipe online and it totally yummy, you can add mushrooms, carrots and any veg you fancy for a lovely one pot meal...
  • Roast pork with balsamic from capedread in Peterborough. Cambridgeshire, GB.
    you may find that you need to use a good quality balsamic vinegar also you will need at least 2 hrs. to marinade the pork joint......
  • Pork Stroganoff with Three Mustards from capedread in Peterborough. Cambridgeshire, GB.
    This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare ...
  • Bangers in Cider from capedread in Peterborough. Cambridgeshire, GB.
    one of Delia's recipes so you can't go wrong! in England Delia Smith is the goddess of cooking...
  • Baked Chicken Caper from capedread in Peterborough. Cambridgeshire, GB.
    love capers and chicken, this easy dish is really tasty and something different for a change ...
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  • yolomasta 5 months ago about Ancient Roman Cheesecake
    best recipe ever
    Flag
  • mommyluvs2cook 5 months ago about Roast pork with balsamic
    Frankieanne's IMI review Roast Pork With Balsamic
    Flag
  • curlyk 1 year ago about Rose Petal Wine
    If you copy other people's work, you really ought to provide the reference, otherwise people think it's your own work. Here is the link you omitted:

    http://winemaking.jackkeller.net/reques3.asp
    Flag
  • Shaye1 1 year ago about aubergines with cheese
    This was really good; thank you. I didn't have any tomatoes so used red capsicums instead. I also added a little garlic.
    I like how simple and tasty this recipe is.
    Flag
  • sday5 1 year ago about Fantastic Chicken Marinade
    do you heat the marinade you have used on the chicken?
    Flag
  • JB438 2 years ago
    Hello, i've got a question maybe you can answer about the DONER KEBAB RECIPE FROM KUTADKUBILIK where i found your comment on that dish , the question 's are : what must i put into the ground lamb ? and does it go in the marinade too ? i'm a little confused about the ground meat part. Hope you can help me out with this assuming you have prepared this before. Greetings
    Flag
  • lovebreezy 3 years ago
    I love those puppy paws avatar.
    Flag
  • tinadc 4 years ago
    Biriyani...... let the word roll over your mouth....bi..yi..rani...soul food...family gatherings....to be.... life....thank you for your comment
    Flag
  • tinadc 4 years ago
    Now do admit....there is nothing nicer than a bean bredie....ooozing with butter as you serve.... thanks angel for your comment :)
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  • tinadc 4 years ago
    Yx for inviting me as your cooking buddy..... I see you are an Ex-pat (South Africcan),, well let me tell you for almost 2 weeks rain and nothing but rain in our Mother City and I am about ready to leave to..... nah not really I love Cape Town.... It is so nice to meet SA on GR and we are only a few :( that is sad but then the few we are ...we talk and tell the other foodies about our culture, tastes, history, a bit of insight and have a moment or 2... Cu around the wee square hun.... Tina
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  • nadia86 4 years ago
    hello
    My name is nadia i am female hopefully that this mail will find you in a perfect state of mind and good condition of health.how are you today i hope all is well with you as it is my pleasure to contact you after viewring your profile and see your personal definitions which i personally find interest on it.i decided to have communication with you if you will have the desire with me so that we can get to know each other better.i will be very happy if you can write me back with (nadiajoseph35@yahoo.com) for easiest communication and to know all about each other, So that i can send you my PIC. i will be waiting to hear from you soon

    Truly Love nadia
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  • theoldprof 4 years ago
    Thanks for the comments on my African Bobotie recipe. This recipe came to me through an obscure connection. A friend of a friend of mine received it from a relative through marriage, who had been working on a civil engineering project near Worcester, in South Africa. He made many close friends while working there and still returns regularly for visits. Amazing how these things travel around on our little bitty ball of muck.
    Have a grand cooking day,
    JJ
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  • elgourmand 4 years ago
    I may try a small batch but I still have the problem of fermentation taking place too quickly in this climate. Used to know a guy here who spent years developing wine for Samoa and he finally went to an air conditioned room as he found you just couldn't make a decent wine with 89 deg F days.
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  • capedread 4 years ago
    lol @ RJ, I will drink and eat just about anything going.......... sticky or not
    Flag
  • elgourmand 4 years ago
    I hear you about the fruity drinks but after living in Hawaii for 20 odd years I'm a bit burned out. I've never had a big time sweet tooth and every time you turn around in Hawaii some bugger is handing you a sticky sweet cocktail. Now and then I get a real craving for a true (as in not for the tourist) Mai Ti or such but that's now and then. The Costa is about as complicated as I usually get these days and a dollop of gin on the rocks with an olive or two (over which I whisper vermouth)does just fine. As the years creep (read fly) by I'm often just as happy with a nice glass of wine.Have a good one. RJ
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