Food Parcels
Mar 19th 2007, 5:40 am
#16
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Posts: 484
Re: Food Parcels
More expensive than family sending it though!
Leigh
Mar 19th 2007, 7:15 am
#17
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Joined: Feb 2004
Location: Hocking, Perth!!!
Posts: 232
Re: Food Parcels
Any thoughts on Bread sauce mix? I've tried making my own here and it just doesn't work for me!!! It's $3.75 in the British shop for a packet that cost me 39p in the UK - it's just heart breaking!!!!!....and budget breaking!!
Mar 19th 2007, 7:21 am
#18
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Joined: Jan 2004
Location: Halls Head, WA
Posts: 4,146
Re: Food Parcels
You can have anything delivered www.britishsupermarketworldwide.com
More expensive than family sending it though!
Leigh
More expensive than family sending it though!
Leigh
Mar 19th 2007, 7:56 am
#19
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Thread Starter
Joined: Feb 2006
Location: Gold Coast, Monterey Keys.
Posts: 711
Re: Food Parcels
Here's my recipe if you want to try it...
2 cans strawberries
Sara Lee pound cake or just plain madeira cake
2 packets of Strawberry jelly mix
Custard powder
I litre of milk
Cream
Punnet of strawberries
Sherry
1.Cut cake into 1 inch cubes and put in a single layer in the base of flat bottomed dish
2.Sprinkle the cake cubes liberally with sherry
3.Drain canned strawberries but keep the juice
4.Poke the drained strawberries into the gaps between the cake cubes. They're really squashy so easy to do
5.Make up the jelly using 50% water and 50% drained strawberry juice.
6.Pour the jelly mix over the cake cubes and strawberries. Make sure all the cake is well soaked with jelly. Jelly should just cover the top of the cake cubes.
7.Stick in fridge until completely set.
8.Make up custard using 1 litre of milk and 50% extra custard powder so the custard will set very firmly
9.Pour over the top of the cake/jelly.
10.Stick in fridge until cold.
11.Whip heaps of cream and cover the whole lot with it.
12.Decorate the top with fresh strawberries.
This trifle ends up so solid that you can almost cut slices of it. It is so easy to make and tastes fantastic.
2 cans strawberries
Sara Lee pound cake or just plain madeira cake
2 packets of Strawberry jelly mix
Custard powder
I litre of milk
Cream
Punnet of strawberries
Sherry
1.Cut cake into 1 inch cubes and put in a single layer in the base of flat bottomed dish
2.Sprinkle the cake cubes liberally with sherry
3.Drain canned strawberries but keep the juice
4.Poke the drained strawberries into the gaps between the cake cubes. They're really squashy so easy to do
5.Make up the jelly using 50% water and 50% drained strawberry juice.
6.Pour the jelly mix over the cake cubes and strawberries. Make sure all the cake is well soaked with jelly. Jelly should just cover the top of the cake cubes.
7.Stick in fridge until completely set.
8.Make up custard using 1 litre of milk and 50% extra custard powder so the custard will set very firmly
9.Pour over the top of the cake/jelly.
10.Stick in fridge until cold.
11.Whip heaps of cream and cover the whole lot with it.
12.Decorate the top with fresh strawberries.
This trifle ends up so solid that you can almost cut slices of it. It is so easy to make and tastes fantastic.
Tried your recipe for Trifle today and husband and kids loved it, unchecked it off our food parcel list.
Will be definitely doing it again.Stacey
Mar 19th 2007, 7:58 am
#20
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Joined: Feb 2006
Location: Gold Coast, Monterey Keys.
Posts: 711
Re: Food Parcels
I bought some haribo sweets today from Aldi and it only cost me a couple of dollars. Stocked up on Yorkshire puddings whilst i was there to.
Stacey
Mar 19th 2007, 8:59 am
#21
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Joined: Jun 2006
Location: ASHBY, Perth.
Posts: 675
Re: Food Parcels
hello all
why do the english miss packet food so much ???? its all rubish
paxo dried onion and sage and bread crumbs wow hard to make
bisto meat juice flour stock seasoning wow hard to make
yorki pud flour eggs milk seasoning wow hard to make
not being funny but get a cook book,australia has a lot of fresh food why dont you use it???
Dave
why do the english miss packet food so much ???? its all rubish
paxo dried onion and sage and bread crumbs wow hard to make
bisto meat juice flour stock seasoning wow hard to make
yorki pud flour eggs milk seasoning wow hard to make
not being funny but get a cook book,australia has a lot of fresh food why dont you use it???
Dave
Mar 19th 2007, 9:08 am
#22
Home and Happy
Joined: Dec 2002
Location: Keep true friends and puppets close, trust no-one else...
Posts: 93,826
Re: Food Parcels
hello all
why do the english miss packet food so much ???? its all rubish
paxo dried onion and sage and bread crumbs wow hard to make
bisto meat juice flour stock seasoning wow hard to make
yorki pud flour eggs milk seasoning wow hard to make
not being funny but get a cook book,australia has a lot of fresh food why dont you use it???
Dave
why do the english miss packet food so much ???? its all rubish
paxo dried onion and sage and bread crumbs wow hard to make
bisto meat juice flour stock seasoning wow hard to make
yorki pud flour eggs milk seasoning wow hard to make
not being funny but get a cook book,australia has a lot of fresh food why dont you use it???
Dave
Now wheres that box of yorkshire puddings........
Mar 19th 2007, 9:16 am
#23
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Joined: Jun 2006
Location: ASHBY, Perth.
Posts: 675
Re: Food Parcels
[QUOTE=Pollyana;4533158]Cos by the time my boss has run me ragged for 10 or more hours the last thing I feel like doing is trying to make stuffing!You may be a chef and love doing it, I however am just knackered and all I want to do is eat the easy way. I may be a fat lazy slob, but thats my choice
Now wheres that box of yorkshire puddings........
yes we all have a choice how we eat. i always do fresh even if i do 60/80 hr weeks. but the end product is alot better and less fat and salt. dont mean to upset anyone just my oppinion
dave
Now wheres that box of yorkshire puddings........
yes we all have a choice how we eat. i always do fresh even if i do 60/80 hr weeks. but the end product is alot better and less fat and salt. dont mean to upset anyone just my oppinion
dave
Mar 19th 2007, 9:21 am
#24
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Joined: Jan 2004
Location: Halls Head, WA
Posts: 4,146
Re: Food Parcels
Show off - we don't have Aldi shops here in WA. The english shops sell the starmix but not the kiddi mix I like best
Mar 19th 2007, 1:05 pm
#25
Forum Regular
Joined: Feb 2004
Location: Hocking, Perth!!!
Posts: 232
Re: Food Parcels
hello all
why do the english miss packet food so much ???? its all rubish
paxo dried onion and sage and bread crumbs wow hard to make
bisto meat juice flour stock seasoning wow hard to make
yorki pud flour eggs milk seasoning wow hard to make
not being funny but get a cook book,australia has a lot of fresh food why dont you use it???
Dave
why do the english miss packet food so much ???? its all rubish
paxo dried onion and sage and bread crumbs wow hard to make
bisto meat juice flour stock seasoning wow hard to make
yorki pud flour eggs milk seasoning wow hard to make
not being funny but get a cook book,australia has a lot of fresh food why dont you use it???
Dave
Mar 19th 2007, 1:20 pm
#26
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Joined: Jun 2006
Location: ASHBY, Perth.
Posts: 675
Re: Food Parcels
Serves 8
Ingredients
4 oz (110 g) freshly made white breadcrumbs (a two-day-old white loaf with crusts removed will be hard enough to grate, but the best way to make the crumbs is in a liquidiser, if you have one)
1 large onion
15-18 whole cloves or freshly grated nutmeg
1 bay leaf
8 black peppercorns
1 pint (570 ml) breakfast milk
2 oz (50 g) butter
2 tablespoons double cream
salt and freshly milled black pepper
Cut the onion in half and stick the cloves in it – how many you use is a personal matter; I happen to like a pronounced flavour of clove. If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion – studded with cloves – plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.
When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side. Stir the breadcrumbs into the milk and add 1 oz (25 g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 15 minutes. Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed.
Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning. Pour into a warm serving jug.
try this
Dave
Mar 20th 2007, 5:46 am
#27
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Joined: May 2004
Location: Kent, United Kingdom, now North West Sydney, Hills district and now Hawkesbury.
Posts: 121
Re: Food Parcels
Soooo Gravy, used to be able to get in Woolies is in fact Bisto - it says so on the back of the pot!! But Greens instant gravy tastes the same. Think they have stopped selling it now cos it's not from Australia - Woolies like to think that everyone only wants aussie made goods!! Can get small packets of Paxo in coles for $5. bought some last week!!
Mar 20th 2007, 6:11 am
#28
Forum Regular
Joined: Aug 2006
Location: Brisbane
Posts: 145
Re: Food Parcels
I got the Angel Delight too from the brit shop - $6 how expensive but worth it I guess. 50P at home
I wish I was at home
I wish I was at home
Mar 20th 2007, 8:53 am
#29
Forum Regular
Joined: Feb 2004
Location: Hocking, Perth!!!
Posts: 232
Re: Food Parcels
Traditional bread sauce is one of the great, classic British sauces, but I think it has suffered from either not being made properly or – worst of all – being made from a mix or packet. The real thing is beautifully creamy and the perfect accompaniment to chicken or turkey.
Serves 8
Ingredients
4 oz (110 g) freshly made white breadcrumbs (a two-day-old white loaf with crusts removed will be hard enough to grate, but the best way to make the crumbs is in a liquidiser, if you have one)
1 large onion
15-18 whole cloves or freshly grated nutmeg
1 bay leaf
8 black peppercorns
1 pint (570 ml) breakfast milk
2 oz (50 g) butter
2 tablespoons double cream
salt and freshly milled black pepper
Cut the onion in half and stick the cloves in it – how many you use is a personal matter; I happen to like a pronounced flavour of clove. If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion – studded with cloves – plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.
When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side. Stir the breadcrumbs into the milk and add 1 oz (25 g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 15 minutes. Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed.
Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning. Pour into a warm serving jug.
try this
Dave
Serves 8
Ingredients
4 oz (110 g) freshly made white breadcrumbs (a two-day-old white loaf with crusts removed will be hard enough to grate, but the best way to make the crumbs is in a liquidiser, if you have one)
1 large onion
15-18 whole cloves or freshly grated nutmeg
1 bay leaf
8 black peppercorns
1 pint (570 ml) breakfast milk
2 oz (50 g) butter
2 tablespoons double cream
salt and freshly milled black pepper
Cut the onion in half and stick the cloves in it – how many you use is a personal matter; I happen to like a pronounced flavour of clove. If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion – studded with cloves – plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.
When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side. Stir the breadcrumbs into the milk and add 1 oz (25 g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 15 minutes. Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed.
Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning. Pour into a warm serving jug.
try this
Dave
Mar 20th 2007, 9:07 am
#30
Crazy Cat Lady
Joined: Apr 2004
Posts: 65,493
Re: Food Parcels
Soooo Gravy, used to be able to get in Woolies is in fact Bisto - it says so on the back of the pot!! But Greens instant gravy tastes the same. Think they have stopped selling it now cos it's not from Australia - Woolies like to think that everyone only wants aussie made goods!! Can get small packets of Paxo in coles for $5. bought some last week!!