Comments on: …but I’m a plumber to trade. http://plumbing.the-kid.org/2008/06/05/but-im-a-plumber-to-trade/ billythekid's plumbing blog Wed, 19 Nov 2008 17:07:40 +0000 http://wordpress.org/?v=2.6.3 By: billythekid http://plumbing.the-kid.org/2008/06/05/but-im-a-plumber-to-trade/#comment-101 billythekid Sun, 20 Jul 2008 13:26:23 +0000 http://plumbing.the-kid.org/?p=90#comment-101 Hi Claire, I don't normally do homers, sorry. Hi Claire, I don’t normally do homers, sorry.

]]> By: Claire http://plumbing.the-kid.org/2008/06/05/but-im-a-plumber-to-trade/#comment-100 Claire Sun, 20 Jul 2008 10:53:05 +0000 http://plumbing.the-kid.org/?p=90#comment-100 Hi Billy i was wondering since your a plumber to trade if you did homers? Imon the look out for someone to install my new bathroom Hi Billy i was wondering since your a plumber to trade if you did homers? Imon the look out for someone to install my new bathroom

]]> By: billythekid http://plumbing.the-kid.org/2008/06/05/but-im-a-plumber-to-trade/#comment-89 billythekid Fri, 06 Jun 2008 08:14:23 +0000 http://plumbing.the-kid.org/?p=90#comment-89 Oooooh, I've recently been turned on to the bagel since swmbo is on a new diet. Meaning I get to try out new stuff. Multi-seeded bagel, toasted with philadelphia garlic and herb spread is soooooooperb. Yes the sugar rush of the banoffee is great. How about this equally easy gingerbread recipe, which I've posted before on the blog but it's just so good. You might as well ignore the last line though, it's impossible to comply... (from http://www.aspoonfulofsugar.net/blog/2004/10/my_mums_gingerbread.html) Mum's Gingerbread 110g butter or margerine 175g treacle 50g golden syrup 120ml (8 tablespoons) milk 2 large eggs, beaten 225g plain flour 4 teaspoons ground ginger (you can increase this to 2 tablespoons if you like lots of ginger) 2 teaspoons mixed spice 1 teaspoon bicarbonate of soda 50g caster sugar 8" x 4" x 3" loaf tin (2lb tin) Preheat oven to Gas Mark 3. Grease and base-line the tin. Melt butter (or margerine), treacle, and golden syrup together gently. Stir in the milk and egg. Sift the flour, bicarbonate and spices into a bowl. Stir in the sugar and then stir in the syrup mixture. Mix thoroughly - it will be sloppy. Bake for one hour. Cool in the tin for at least 30 minutes and then turn out onto a wire rack. The gingerbread is best if eaten after a couple of days. The flavours need time to mature together. Oooooh, I’ve recently been turned on to the bagel since swmbo is on a new diet. Meaning I get to try out new stuff. Multi-seeded bagel, toasted with philadelphia garlic and herb spread is soooooooperb.

Yes the sugar rush of the banoffee is great. How about this equally easy gingerbread recipe, which I’ve posted before on the blog but it’s just so good. You might as well ignore the last line though, it’s impossible to comply…

(from http://www.aspoonfulofsugar.net/blog/2004/10/my_mums_gingerbread.html)

Mum’s Gingerbread

110g butter or margerine
175g treacle
50g golden syrup
120ml (8 tablespoons) milk
2 large eggs, beaten
225g plain flour
4 teaspoons ground ginger (you can increase this to 2 tablespoons if you like lots of ginger)
2 teaspoons mixed spice
1 teaspoon bicarbonate of soda
50g caster sugar

8″ x 4″ x 3″ loaf tin (2lb tin)

Preheat oven to Gas Mark 3. Grease and base-line the tin.

Melt butter (or margerine), treacle, and golden syrup together gently. Stir in the milk and egg.

Sift the flour, bicarbonate and spices into a bowl. Stir in the sugar and then stir in the syrup mixture. Mix thoroughly - it will be sloppy.

Bake for one hour. Cool in the tin for at least 30 minutes and then turn out onto a wire rack.

The gingerbread is best if eaten after a couple of days. The flavours need time to mature together.

]]> By: Jayne http://plumbing.the-kid.org/2008/06/05/but-im-a-plumber-to-trade/#comment-88 Jayne Fri, 06 Jun 2008 00:34:27 +0000 http://plumbing.the-kid.org/?p=90#comment-88 Currently my projects are home made bagels and a nice barbeque sauce for the summer :-) Currently my projects are home made bagels and a nice barbeque sauce for the summer :-)

]]> By: Jayne http://plumbing.the-kid.org/2008/06/05/but-im-a-plumber-to-trade/#comment-87 Jayne Fri, 06 Jun 2008 00:33:54 +0000 http://plumbing.the-kid.org/?p=90#comment-87 I've done that recipe! :-) Good results, fecking big sugar rush. I’ve done that recipe! :-) Good results, fecking big sugar rush.

]]> By: billythekid http://plumbing.the-kid.org/2008/06/05/but-im-a-plumber-to-trade/#comment-86 billythekid Thu, 05 Jun 2008 18:40:39 +0000 http://plumbing.the-kid.org/?p=90#comment-86 Hehe, well I do a fantastic(albeit similar) banoffee pie... Taken from <a href="http://www.nestle.co.uk/OurBrands/Recipes/OldFavourites/banoffee+pie.htm" rel="nofollow">Nestlé UK</a> This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream. Serves 8-10 Preparation time: 20 minutes Chilling time: 1½ hours Cooking time: 5 minutes Ingredients Base: 100g (3½oz) butter 250g (9oz) digestive biscuits, crushed Caramel: 175g (6oz) butter 85g (3oz) caster sugar 85g (3oz) dark brown soft sugar 397g can Carnation Condensed Milk 4 small bananas 284ml carton double cream, lightly whipped cocoa powder, for dusting Method In a large saucepan, melt 100g (3½oz) of the butter and stir in the crushed biscuits. Press into the base and partly up the sides of a 19cm (7½in) loose-bottomed cake tin. Place in the fridge to chill while preparing the caramel. To make the caramel, place the butter and the sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and, stirring continuously, bring gently to the boil, to make a smooth, golden caramel. Spread the caramel over the biscuit base and chill for about 1½ hours. Slice the bananas and arrange most of them over the caramel. Spread with whipped cream. Decorate with the remaining bananas and dust liberally with cocoa powder. Hehe, well I do a fantastic(albeit similar) banoffee pie…

Taken from Nestlé UK

This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream.

Serves 8-10
Preparation time: 20 minutes
Chilling time: 1½ hours
Cooking time: 5 minutes
Ingredients

Base:
100g (3½oz) butter
250g (9oz) digestive biscuits, crushed

Caramel:
175g (6oz) butter
85g (3oz) caster sugar
85g (3oz) dark brown soft sugar
397g can Carnation Condensed Milk

4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting

Method

In a large saucepan, melt 100g (3½oz) of the butter and stir in the crushed biscuits. Press into the base and partly up the sides of a 19cm (7½in) loose-bottomed cake tin. Place in the fridge to chill while preparing the caramel.

To make the caramel, place the butter and the sugars in a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and, stirring continuously, bring gently to the boil, to make a smooth, golden caramel. Spread the caramel over the biscuit base and chill for about 1½ hours.

Slice the bananas and arrange most of them over the caramel. Spread with whipped cream. Decorate with the remaining bananas and dust liberally with cocoa powder.

]]> By: Jayne http://plumbing.the-kid.org/2008/06/05/but-im-a-plumber-to-trade/#comment-85 Jayne Thu, 05 Jun 2008 18:08:39 +0000 http://plumbing.the-kid.org/?p=90#comment-85 Hey Billy Well since I'm a big hippy layabout music student, looks like Matt is going to be the breadwinner in our household. Ok I try and do the odd bit, but basically I don't earn as much as he does. If we are both 'home managers' we can do cool stuff like swap recipies!! I can do a mean blueberry cheesecake :-) Jayne xx Hey Billy

Well since I’m a big hippy layabout music student, looks like Matt is going to be the breadwinner in our household. Ok I try and do the odd bit, but basically I don’t earn as much as he does.

If we are both ‘home managers’ we can do cool stuff like swap recipies!! I can do a mean blueberry cheesecake :-)

Jayne xx

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