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Comment by Eagle12 posted on Another pointless thread at 30/10/2011 - 17:06
Ken, I so nearly put that in.
Comment by Eagle12 posted on Another pointless thread at 28/10/2011 - 18:14
Gwyn wrote:
The Dutch answer to Pease pudding is snert, or erwtensoep if you prefer- pea soup so thick you can stand a spoon up in it, served with smoked sausage and heavy rye bread.
I think I'll stick to Welsh rarebit made with Edam and a glass of scotch on the side. The Dutch answer to Pease pudding is snert, or erwtensoep if you prefer- pea soup so thick you can stand a spoon up in it, served with smoked sausage and heavy rye bread.
Comment by Eagle12 posted on Another pointless thread at 28/10/2011 - 15:52
I found a recipe at http://www.allbritishfood.com
Welsh Pie
300 g (12 oz) shortcrust pastry
4 eggs
2 tbsp (25 g) 1 oz butter, melted
450 (1 lb) leeks
salt and pepper
2 tablespoons top of milk
1. Roll out the pastry and use half to line a large pie plate.
2. Top and tail the leeks and wash thoroughly.
3. Slice into 2.5 cm (1 in) lengths and cook in boiling salted water for 5 minutes.
4. Drain well and allow to cool.
5. Arrange the leeks in the pie, make four hollows in the leeks with the back of a spoon, then break an egg into each depression. Season well.
6. Mix the butter with 1 tablespoon of the milk and pour over the leeks.
7. Put on the pastry lid, making a few vents, glaze with the rest of the milk and bake at 200°C, 400°F, mark 6 for 35 minutes until the pastry is golden and the filling cooked through.
Welsh Pie
300 g (12 oz) shortcrust pastry
4 eggs
2 tbsp (25 g) 1 oz butter, melted
450 (1 lb) leeks
salt and pepper
2 tablespoons top of milk
1. Roll out the pastry and use half to line a large pie plate.
2. Top and tail the leeks and wash thoroughly.
3. Slice into 2.5 cm (1 in) lengths and cook in boiling salted water for 5 minutes.
4. Drain well and allow to cool.
5. Arrange the leeks in the pie, make four hollows in the leeks with the back of a spoon, then break an egg into each depression. Season well.
6. Mix the butter with 1 tablespoon of the milk and pour over the leeks.
7. Put on the pastry lid, making a few vents, glaze with the rest of the milk and bake at 200°C, 400°F, mark 6 for 35 minutes until the pastry is golden and the filling cooked through.
Comment by Eagle12 posted on Another pointless thread at 28/10/2011 - 15:43
A scotch pie website, photo gallery and a world champion. WOW!!
I'm so impressed I am thinking of joining the scotch pie club. Goodbye Pentax,........... just kidding.
I'm so impressed I am thinking of joining the scotch pie club. Goodbye Pentax,........... just kidding.
Comment by Eagle12 posted on Another pointless thread at 28/10/2011 - 15:37
greynolds999 wrote:
Up here they're just called 'pies'.
What!? Horses!!!!!!!!Up here they're just called 'pies'.
Comment by Eagle12 posted on Another pointless thread at 28/10/2011 - 13:47
I'm off to Yorkshire this weekend to visit the in-laws, (outlaws are wanted).
I am planning to wander around Batley and Dewsbury to do some street photography. And eat fish and chips, and go to a car boot sale at Dewsbury Rams RFC. I might even pay a visit to Morrisons,(other supermarkets are available), and see if they have any scotch pies, haven't had one for years.
I am planning to wander around Batley and Dewsbury to do some street photography. And eat fish and chips, and go to a car boot sale at Dewsbury Rams RFC. I might even pay a visit to Morrisons,(other supermarkets are available), and see if they have any scotch pies, haven't had one for years.
Comment by Eagle12 posted on Another pointless thread at 28/10/2011 - 12:12
I have always paid with my Visa debit card. No requests for bank details, no extra charges seen in any of my bank statements, just price paid plus p&p. I have found it very quick and easy, no hassle at all. And I must have spent nearly £2000 last year.
I remember Pi..... steak and kidney,chicken and mushroom, pork and apple,....
Comment by Eagle12 posted on Another pointless thread at 28/10/2011 - 11:13
Sounds too scary for me to attempt.
What if any, are the alternatives.
What if any, are the alternatives.
Comment by Eagle12 posted on Portchester Castle IR on the *ist DL at 26/10/2011 - 16:06
Well, 7am Saturday morning, packed the car, shovelled the dog into the back seat, sped off and...ermmm..... left all my camera gear in the hallway, Stupid Boy! . Most miserable weekend I've ever spent away.