OneGuyFromBarlick

So Trex is/was a brand of cooking margarine?
Another interesting site that is going to need a good long look, as there are lots of recipes.
Is Trex still available?

Tizzy, the Gougere was ok. I had reservations about how the Choux Pastry would turn out being used in that strange way ( I have previously only used Choux for Eclairs and Cream Puffs). I found it a wee bit stodgy as a result. Hubby enjoyed it, but I wouldn't rush to make it again. I think dumplings would have worked better...

Have a look at THIS Maz. Trex is still available and is a vegetable fat.

Wow (wow!)...love that Trex site.
We don't have Trex here though...shall have to substitute.

I had a lump of pressed beef and a 59p cauliflower.... I fried some chopped onions, added the pressed beef, a tin of tomato concentrate and some seasoning and converted it to an interesting sauce. Steamed the cauli and cut it in two. Had sauce and cauli for dinner and tea with two small St Augur and tomato butties to fill a corner after tea.

Steak pudding and a few peas for dinner. Two small fried tomato and burger butties for tea. Only used one tomato and one pork and apple burger so I topped up with half a bowl of Jordan's muesli. A pear and an apple for pudding.

I surveyed the kitchen, I had one pork and apple burger and some bacon so I chopped up three rashers, fried the bacon and burger and when they were cooked chopped the burger as well and dumped a tin of chopped tomatoes in the pan. I reduced it until it was a firm paste. I had that on butties for dinner and tea and it was very good. Topped up with a St Augur butty on Burgen seed bread....

I went vegetarian yesterday.... I got carrots, salad potatoes and a 59p cauli and had boiled and steamed veggies for dinner and tea. Small bowl at teatime so two small cheddar butties on Burgen to fill a corner.

Mrs Tiz received her new Be-Ro recipe book through the post today. It's packed with recipes and baking tips but a lot of the recipes that are on the web site and in my mum's version are not in this new book. For example, the coconut & lime cake and carrot & orange cake that I mentioned above are not in the new book.

We've now joined the club and have a slow cooker. Mrs Tiz had been watching comments here and was persuaded to give it a go. So far it seems successful !

I think she'll like it Peter....
Had another veggie day. I had veggies and mashed Pilchards for dinner. I had a bowl of veggies left but have saved that for today. I had half a bowl of Muesli and two small cheese butties for tea. Tinned Pilchards must be the cheapest high protein oily fish you can buy. Funny isn't it that so many people will eat sardines but not pilchards when they are exactly the same fish processed in the same way....

The fishermen catch pilchards in Cornwall and then send them to Italy as sardines. Strange, isn't it, that the fishermen themselves usually don't eat what they catch. And I guess the Italians will pay more for sardines than we will.

Liver & onions in a wine & cream sauce with new potatoes & asparagus.

I cooked some minced mutton and onions with tomato concentrate down into a nourishing sauce. Made sweet potato chips and used these to bulk the veggies up. So veggies and minced mutton for dinner and tea.

Minted lamb chops, oven chips, roasted tomatoes & a green veg. medley.

The last of the mutton sauce cold on two small Burgen butties for dinner. Pasty and peas for tea....

Bought some fresh Cod from the fish counter. Crumbed and cooked it for dinner last night We both enjoyed it...
I think I am looking at making Pizza for dinner tonight, probably with a BBQ Chicken topping.

Steak pudding and peas for dinner. Meat pie and beans for tea.... I got a 1kg lump of pork for £5 at the Co-op yesterday. Shaped into a roll and held there by a plastic corset, smoked and renamed 'Smoked Gammon'. Whatever, it is only pork and added water and is British. It's been sat in the slow cooker all night in cider and spices..... I have just added a big bunch of mint for the last phase of cooking.....

I made the Custard Tart from the Trex website today.
Amazing how often the phone rings when I am baking...but I finally got it made and cleaned up. Looks lovely but it is still cooling so we haven't tried it yet. I shall fridge it once it cools and we will have a little slice after dinner when it will be properly chilled.

Morning Maz! I hope the tart goes down well!

Egg custard filling was perfect...right taste.set and consistency.
Pastry not right ( well possibly it is right, but here in Oz we like a more shortbread/ biscuit type pastry to our custard tarts.)
Will search for a better pastry....
The problem is that I live with an Egg Custard Tart Expert you see....

Chicken stir fry last night with lots of veggies, but it turned out a bit bland...think I overdid the soy sauce this time and it masked all the other flavours.
Col makes pastry for his custard pies using almond flour, its tasty but very crumbly and hard to roll out.

I am wondering if a 33 minute incoming phone call upset the pastry.... possibly...

Roast shoulder of lamb, new potatoes, asparagus, cauliflower, gravy & home grown mint sauce tonight washed down wth a bottle of Malbec.

I forgot to post this from Maz yesterday. Sorry!



I had sausage butties for dinner and boiled ham butties for tea. The slow cooked ham turned out well!

I think I have sussed out what went wrong with the pastry!
I had put the pie weights In the pie to blind bake the shell and that is the point at which my phone rang...oven was not quite up to temperature at that point, so I placed the pie shell (filled with weights) in the fridge. They were there over half an hour, and I think the pie weights got so chilled, the shell wasn't cooked properly at the point I had to remove them. The pie, minus its weights, did get another 5 min in the oven before the filling went in, but I just don't think it could recover from the cold pie weights.
One lives and learns....

Boring I know but two nice ham butties for dinner and tea.... Fruit for pudding as usual.