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Gerty

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Reply with quote  #1 

The measurements are all approx

Gerty´s Bolognese Sauce 

500gr or 1lb minced beef
6 oz onions chopped
Handfull of chopped mixed peppers ( I always have these in the freezer)
Or  just one sort makes no odds red, yellow or green or none at all.

Couple of bayleaves  (I grind my bayleaves so its about a flat teaspoonful.

Large tin of tomatoes

The rest is up to you how much

Salt
Pepper
Tomato ketchup. Say about a tablespoon.
Dried mixed herbs
Worcester sauce ( a few shakes)
Maggi seasoning     “     “      “

 If I think of anything else I´ll let you know coz this is all in my head, not ritted down see.
Oh forgot.
Meffed
Fry the onions in a little oil until quite brown adding the peppers before you burn the onions [rolleyes]
Set aside.
Fry the mince until it starts cooking then add all the bits like salt pepper herbs etc.
Open the tin of tomatoes [biggrin]  and remove any bits like skin and the stork bit, squash the tomatoes through your fingers like babies do with bread [wink]
Bung everything in a saucepan and simmer until it´s really dead, about an hour.
Like casseroles and stews it tastes better on the second heating up when all the flavours have got to know each other.


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SANDBAGSID

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Reply with quote  #2 
Same as mine jan I just bung in a few chopped mushrooms as well and a bit of sweetcorn.
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Bracknell forest Berkshire. 

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Gerty

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Reply with quote  #3 
Quote:
Originally Posted by SANDBAGSID
Same as mine jan I just bung in a few chopped mushrooms as well and a bit of sweetcorn.


I discovered a few years ago as much as Hans loves mushrooms his guts don't like reheated ones so I leave them out. I don't think I would like sweetcorn in there, not terribly keen on sweetcorn anyway so if you cook for me, leave it aart. [biggrin]

Raw mushrooms, onion and mayonnaise I love, Hans not.
Fried mushrooms and onion we both love, the mushrooms must be fried to death and eaten immediately.

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SANDBAGSID

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Reply with quote  #4 
I used to love fried bacon mushrooms and onions in a sarnny haven’t had that for years. Em the smell of fried onions was always my downfall 😂
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Gerty

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Reply with quote  #5 
Yesterday I had bacon (not real bacon, something similar) and a fried egg sarny, egg running down my chi when I bit into it, lubely jubley.


I have just made chocolate blancmange, here its called pudding, could you possibly eat it with 4 table spoons of sugar in it, that's what it calls for on the packet.  A few sultanas in it and make it a bit warm before we eat it.

I would love to turn off this buddy spell check, puts all sorts of rubbish in instead of my intended rubbish. [mad]


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tugboat

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Reply with quote  #6 
I use 2 slightly rounded tablespoons of sugar in a one pint blancmange mix, and find that plenty sweet enough.

I love that lovely thick rubbery skin on a blancmange. Yum.

I used to like the rubbery skin on school rice puddings. As the head of lunch table, and server-outer, I used to keep more than my fair share. Strangely, most people don't seem to like the skin on desserts.

Why the f*** am I rambling on about school lunches from the 60s? [scratching-head-smiley-emoticon] Doh![facepalm-hand-gesture-smiley-emoticon]

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Bessacarr E725, Honda Vision, Piaggio BV350.
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kelpie

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Reply with quote  #7 
Quote:
Originally Posted by tugboat
I use 2 slightly rounded tablespoons of sugar in a one pint blancmange mix, and find that plenty sweet enough.

I love that lovely thick rubbery skin on a blancmange. Yum.

I used to like the rubbery skin on school rice puddings. As the head of lunch table, and server-outer, I used to keep more than my fair share. Strangely, most people don't seem to like the skin on desserts.

Why the f*** am I rambling on about school lunches from the 60s? [scratching-head-smiley-emoticon] Doh![facepalm-hand-gesture-smiley-emoticon]
Yep when Isabel makes rice pudding I insist on getting all the skin, best bit of it especially when she's put it in oven with butter on top. No wonder I'm around three stones overweight.
Speak soon,
John

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Gerty

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Reply with quote  #8 
The only thing I remember about school lunches is something called chocolate crunch with custard, try to get a spoonful and it was so hard it sometimes accidentally on purpose shot across the table. I don't know why I remember that because I could count the amount of times I had school lunches on one hand, always went home or had sandwiches I think.[confused-smiley-emoticon-1]
I must make rice pudding and give Hans all the skin, he needs fatening up just a few pounds.

I put 2 very flat tablespoons of sugar in a pint of blancmange. S´all gone.

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