Welcome Guest [Log In] [Register]
Welcome to bcfcforum.co.uk. We hope you enjoy your visit.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.


Join our community!


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Brothers Of The Blues Forum For Justice
Topic Started: Dec 15 2010, 10:25 AM (796 Views)
Zulu Dwarf
Member Avatar
Paul Tait
[ *  *  *  *  * ]
Put Your names down :

Baron thought of the name so he's the leader

**thumbup





This must be added after tha act of terror

This thread has now officially been hijacked by the Brothers of the Blues Forum for Justice, all negative posts will be subject to this.
Offline Profile Quote Post Goto Top
 
Migster
Bob Latchford
[ *  *  *  *  * ]
I'll be in charge of morale...
Offline Profile Quote Post Goto Top
 
Zulu Dwarf
Member Avatar
Paul Tait
[ *  *  *  *  * ]
Migster
Dec 15 2010, 10:26 AM
I'll be in charge of morale...

**thumbup

Don't forget the recipies

**thumbup
Offline Profile Quote Post Goto Top
 
tarrantini
Member Avatar
Bob Hatton
[ *  *  *  * ]
Im in ! **thumbup

I have lovely Lemon Meringue recipe to share :)
Offline Profile Quote Post Goto Top
 
Zulu Dwarf
Member Avatar
Paul Tait
[ *  *  *  *  * ]
tarrantini
Dec 15 2010, 10:28 AM
Im in ! **thumbup

I have lovely Lemon Meringue recipe to share :)

Please do

:applause:
Offline Profile Quote Post Goto Top
 
Holmsie
Member Avatar
Frank Worthington
[ *  *  *  *  * ]
Ahhh go on then!...

I'm in... I've gave up on Blues Chat now - the first (hottest) 5 topics are all negative and can't be bothered reading them... Snore!

K.R.O Bluenose Brethren!

**thumbup
Offline Profile Quote Post Goto Top
 
tarrantini
Member Avatar
Bob Hatton
[ *  *  *  * ]
LEMON MERINGUE CAKE

3 Lemons
200g softened butter
200g caster sugar
3 medium eggs
250 g SR flour sifted
6 tbsp milk

For the meringue

2 medium egg whites
100g caster sugar

For the filling

250g tub marscapone
2 tbsp sifted icing sugar plus a
little extra for dusting
half a 450g jar of lemon curd

1. Preheat the oven to 160C/140fan/gas 3. Line the bases of 2 x 20 cm sandwich cake tins with non stick paper. Grate the zest from the lemons and put in a bowl with the other cake ingredients. Beat together with an electric hand whisk for 2 mins until light and fluffy. Spoon into the tins and level the tops.
2. Whisk the egg whites until stiff, then gradually whisk in the sugar until the meringue is stiff. Spoon half the meringue over each cake and spread to within 2 cm of the edges. Swirl the meringue with the tip of a knife.
3. Bake the cake for 34 – 40 mins until the meringue is crisp and golden and the cake is firm. Test by inserting a fine skewer in through the meringue – if just a few crumbs stick to the skewer, the cake is ready.
4. Allow to cool in the tins for 10 mins, then invert each cake on to a folded tea towel and then invert again onto a wire rack so the meringue is uppermost. Leave to cool completely.
5. Beat together the marscapone and icing sugar. Stir in the lemon curd. Set one cake on a serving plate and spread with the filling. Top with the other cake and dust lightly with icing sugar.

*****

Extremely important my brethren !!!!......... when using food processor for making meringue mix, thoroughly clean the bowl and mixer with boiling water then dry. Its amazing how this improves the quality of those huge stiff peaks !!




**thumbup
Offline Profile Quote Post Goto Top
 
Zulu Dwarf
Member Avatar
Paul Tait
[ *  *  *  *  * ]
tarrantini
Dec 15 2010, 12:00 PM
LEMON MERINGUE CAKE

3 Lemons
200g softened butter
200g caster sugar
3 medium eggs
250 g SR flour sifted
6 tbsp milk

For the meringue

2 medium egg whites
100g caster sugar

For the filling

250g tub marscapone
2 tbsp sifted icing sugar plus a
little extra for dusting
half a 450g jar of lemon curd

1. Preheat the oven to 160C/140fan/gas 3. Line the bases of 2 x 20 cm sandwich cake tins with non stick paper. Grate the zest from the lemons and put in a bowl with the other cake ingredients. Beat together with an electric hand whisk for 2 mins until light and fluffy. Spoon into the tins and level the tops.
2. Whisk the egg whites until stiff, then gradually whisk in the sugar until the meringue is stiff. Spoon half the meringue over each cake and spread to within 2 cm of the edges. Swirl the meringue with the tip of a knife.
3. Bake the cake for 34 – 40 mins until the meringue is crisp and golden and the cake is firm. Test by inserting a fine skewer in through the meringue – if just a few crumbs stick to the skewer, the cake is ready.
4. Allow to cool in the tins for 10 mins, then invert each cake on to a folded tea towel and then invert again onto a wire rack so the meringue is uppermost. Leave to cool completely.
5. Beat together the marscapone and icing sugar. Stir in the lemon curd. Set one cake on a serving plate and spread with the filling. Top with the other cake and dust lightly with icing sugar.

*****

Extremely important my brethren !!!!......... when using food processor for making meringue mix, thoroughly clean the bowl and mixer with boiling water then dry. Its amazing how this improves the quality of those huge stiff peaks !!




**thumbup

:applause:

Now go and post that over in blues chat in a anti Blues /Big Eck/ Zigic/Jerome/Fahey/Larsson thread.

Dont forget to leave our calling card :

This thread has now officially been hijacked by the Brothers of the Blues Forum for Justice, all negative posts will be subject to this.
Offline Profile Quote Post Goto Top
 
blondblunose
Member Avatar
Paul Tait
[ *  *  *  *  * ]
Haha what a great idea!

I could do cocktail recipes!

:santasleigh:
Offline Profile Quote Post Goto Top
 
tarrantini
Member Avatar
Bob Hatton
[ *  *  *  * ]
Zulu Dwarf
Dec 15 2010, 12:04 PM
tarrantini
Dec 15 2010, 12:00 PM
LEMON MERINGUE CAKE

3 Lemons
200g softened butter
200g caster sugar
3 medium eggs
250 g SR flour sifted
6 tbsp milk

For the meringue

2 medium egg whites
100g caster sugar

For the filling

250g tub marscapone
2 tbsp sifted icing sugar plus a
little extra for dusting
half a 450g jar of lemon curd

1. Preheat the oven to 160C/140fan/gas 3.  Line the bases of 2 x 20 cm sandwich cake tins with non stick paper.  Grate the zest from the lemons and put in a bowl with the other cake ingredients.  Beat together with an electric hand whisk for 2  mins until light and fluffy.  Spoon into the tins and level the tops.
2. Whisk the egg whites until stiff, then gradually whisk in the sugar until the meringue is stiff.  Spoon half the meringue over each cake and spread to within 2 cm of the edges.  Swirl the meringue with the tip of a knife.
3.  Bake the cake for 34 – 40 mins until the meringue is crisp and golden and the cake is firm.  Test by inserting a fine skewer in through the meringue – if just a few crumbs stick to the skewer, the cake is ready.
4.  Allow to cool in the tins for 10 mins, then invert each cake on to a folded tea towel and then invert again onto a wire rack so the meringue is uppermost.  Leave to cool completely.
5. Beat together the marscapone and icing sugar.  Stir in the lemon curd.  Set one cake on a serving plate and spread with the filling.  Top with the other cake and dust lightly with icing sugar.

*****

Extremely important my brethren !!!!......... when using food processor for making meringue mix, thoroughly clean the bowl and mixer with boiling water then dry. Its amazing how this improves the quality of those huge stiff peaks !! 




**thumbup

:applause:

Now go and post that over in blues chat in a anti Blues /Big Eck/ Zigic/Jerome/Fahey/Larsson thread.

Dont forget to leave our calling card :

This thread has now officially been hijacked by the Brothers of the Blues Forum for Justice, all negative posts will be subject to this.

Mission accomplished.......check out EMERGENCY BOARD MTG :ph43r:
Offline Profile Quote Post Goto Top
 
Zulu Dwarf
Member Avatar
Paul Tait
[ *  *  *  *  * ]
tarrantini
Dec 15 2010, 12:17 PM
Zulu Dwarf
Dec 15 2010, 12:04 PM
tarrantini
Dec 15 2010, 12:00 PM
LEMON MERINGUE CAKE

3 Lemons
200g softened butter
200g caster sugar
3 medium eggs
250 g SR flour sifted
6 tbsp milk

For the meringue

2 medium egg whites
100g caster sugar

For the filling

250g tub marscapone
2 tbsp sifted icing sugar plus a
little extra for dusting
half a 450g jar of lemon curd

1. Preheat the oven to 160C/140fan/gas 3.  Line the bases of 2 x 20 cm sandwich cake tins with non stick paper.  Grate the zest from the lemons and put in a bowl with the other cake ingredients.  Beat together with an electric hand whisk for 2  mins until light and fluffy.  Spoon into the tins and level the tops.
2. Whisk the egg whites until stiff, then gradually whisk in the sugar until the meringue is stiff.  Spoon half the meringue over each cake and spread to within 2 cm of the edges.  Swirl the meringue with the tip of a knife.
3.  Bake the cake for 34 – 40 mins until the meringue is crisp and golden and the cake is firm.  Test by inserting a fine skewer in through the meringue – if just a few crumbs stick to the skewer, the cake is ready.
4.  Allow to cool in the tins for 10 mins, then invert each cake on to a folded tea towel and then invert again onto a wire rack so the meringue is uppermost.  Leave to cool completely.
5. Beat together the marscapone and icing sugar.  Stir in the lemon curd.  Set one cake on a serving plate and spread with the filling.  Top with the other cake and dust lightly with icing sugar.

*****

Extremely important my brethren !!!!......... when using food processor for making meringue mix, thoroughly clean the bowl and mixer with boiling water then dry. Its amazing how this improves the quality of those huge stiff peaks !! 




**thumbup

:applause:

Now go and post that over in blues chat in a anti Blues /Big Eck/ Zigic/Jerome/Fahey/Larsson thread.

Dont forget to leave our calling card :

This thread has now officially been hijacked by the Brothers of the Blues Forum for Justice, all negative posts will be subject to this.

Mission accomplished.......check out EMERGENCY BOARD MTG :ph43r:

The force is strong in you

:ph43r:

**thumbup
Offline Profile Quote Post Goto Top
 
alfred E nueman
Member Avatar
Mikael Forssell
[ *  *  *  *  * ]
What we need is someone to do it 42 times....where's the doc ?

Offline Profile Quote Post Goto Top
 
dr.nick
Member Avatar
Trevor Francis
[ *  *  *  *  *  *  * ]
I'll be chef.

My cottage pie

1. Large tub of lean mince beef

2. One packet of baby chestnut mushrooms

3. Half an onion

Put your mince into a large saucepan and cook until mince is a light brown colour and has broken up into small pieces.

Cut up onions into small pieces or however wish, fry them until clear.

Add onions and mushrooms to mince remember to drain mince first.

Make up a thick gravy (400 ML) and pour over and simmer on a medium heat untill mushrooms are soft.

Pour contents of pan into a large casserole dish

Make up some mash using about three large potatoes , boin potatoes until they start to break up , drain and mash them adding small pot of cream and about 50 g of real butter

Cover mixture wri with mash and place in the oven and bake on bout 200oC until mash goes. A light brown.

Offline Profile Quote Post Goto Top
 
shadow
Member Avatar
The Shadow
[ *  *  *  *  * ]
Well you should know im in, I came up with the idea of the revolution :P
Offline Profile Quote Post Goto Top
 
alfred E nueman
Member Avatar
Mikael Forssell
[ *  *  *  *  * ]
shadow
Dec 15 2010, 01:15 PM
Well you should know im in, I came up with the idea of the revolution :P

Get a recipe and an apron **thumbup

I'm a fifth columnist because I don't do cooking.

**thumbup
Offline Profile Quote Post Goto Top
 
shadow
Member Avatar
The Shadow
[ *  *  *  *  * ]
alfred E nueman
Dec 15 2010, 01:17 PM
shadow
Dec 15 2010, 01:15 PM
Well you should know im in, I came up with the idea of the revolution :P

Get a recipe and an apron **thumbup

I'm a fifth columnist because I don't do cooking.

**thumbup

got one, my fave, choccy cake....

Ingredients

* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar
* 4 eggs
* 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Offline Profile Quote Post Goto Top
 
Zulu Dwarf
Member Avatar
Paul Tait
[ *  *  *  *  * ]
shadow
Dec 15 2010, 01:15 PM
Well you should know im in, I came up with the idea of the revolution :P

:applause:

:Blues:
Offline Profile Quote Post Goto Top
 
blondblunose
Member Avatar
Paul Tait
[ *  *  *  *  * ]
Maybe I should open with a nice festive one first?

How about a nice eggnog to start off the day?

You will need:

1L milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
300g caster sugar
600ml light rum
1L single cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

To prepare:

1. Combine milk, cloves, 1/2 teaspoon vanilla and cinnamon in a saucepan; heat over lowest setting for 5 minutes, then slowly bring to the boil.

2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

3. Stir in rum, cream, 2 teaspoons vanilla and nutmeg. Refrigerate overnight before serving.

Disclaimer: This poster, the messageboard admin team, Club, Carson Yeung, Alex McLeish, the team, backroom staff, tea lady or Marcus Bent take no personal responsibility should any other posters get carried away arguing about the Blues and burn their eggnog.
Offline Profile Quote Post Goto Top
 
blueblood
Johnny Vincent
[ *  *  *  *  *  * ]
The longest thread in general chat is moaning about blues chat. We all love a good moan.

General Chat has really gone down hill lately too

:fishing:
Offline Profile Quote Post Goto Top
 
Zulu Dwarf
Member Avatar
Paul Tait
[ *  *  *  *  * ]
blondblunose
Dec 15 2010, 01:32 PM
Maybe I should open with a nice festive one first?

How about a nice eggnog to start off the day?

You will need:

1L milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
300g caster sugar
600ml light rum
1L single cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

To prepare:

1. Combine milk, cloves, 1/2 teaspoon vanilla and cinnamon in a saucepan; heat over lowest setting for 5 minutes, then slowly bring to the boil.

2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

3. Stir in rum, cream, 2 teaspoons vanilla and nutmeg. Refrigerate overnight before serving.

Disclaimer: This poster, the messageboard admin team, Club, Carson Yeung, Alex McLeish, the team, backroom staff, tea lady or Marcus Bent take no personal responsibility should any other posters get carried away arguing about the Blues and burn their eggnog.

Never tried that but I will now

:applause:

Is that one loaded in the chamber waiting for a negative post ?

:Blues:
Offline Profile Quote Post Goto Top
 
maulley54
Mikael Forssell
[ *  *  *  *  * ]
can a baggie join as an honarary member, i am usually more positive than some bluenoses. and i have a very foolproof recipe for perfect pastry, that is great for making mince pies.
maulley, power to the people and KRO.
Offline Profile Quote Post Goto Top
 
Zulu Dwarf
Member Avatar
Paul Tait
[ *  *  *  *  * ]
maulley54
Dec 15 2010, 02:36 PM
can a baggie join as an honarary member, i am usually more positive than some bluenoses. and i have a very foolproof recipe for perfect pastry, that is great for making mince pies.
maulley, power to the people and KRO.

your in maulley

**thumbup

:Blues:
Offline Profile Quote Post Goto Top
 
SimonBCFC
Member Avatar
Mike Skinner
[ *  *  *  *  *  * ]
I have no idea what this thread is about but I’m definitely in :dancer:
Offline Profile Quote Post Goto Top
 
shadow
Member Avatar
The Shadow
[ *  *  *  *  * ]
Of course Maulley...

I just thought, though they are now complaining about our recipes...

Don't you think if the players were on here they would probably join in with us? :P
Offline Profile Quote Post Goto Top
 
Migster
Bob Latchford
[ *  *  *  *  * ]
Just as a sidenote, these guys have made Pot Noodle pasties. Genius:

http://kained.com/blog/2008/12/26/ThePotNo...t.aspx?e15c4f40

Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
Go to Next Page
« Previous Topic · General Chat · Next Topic »
Add Reply

Forum Design by Hirsty.