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French Food and Wine
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 17/11/2007, 9:30
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Gemonimo
Joined on 25/09/2007
lost in the vines in the 33
Posts 209
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Re: RECIPES - STARTER / MAIN / DESSERT
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The cabbage salad recipe is wonderful and being able to make it in advance an added bonus. Thanks Sweet dix sept. Whenever I make pumpkin soup (or any sort of squash soup come to that), I flavour it with cardomom pods and enrich it with cream. Cardomom goes well with carrot soup, too. I freeze soup in empty orange juice cartons - takes up less space in the freezer. Happy soup making everyone!
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17/11/2007, 9:46
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Gemonimo
Joined on 25/09/2007
lost in the vines in the 33
Posts 209
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Re: RECIPES - STARTER / MAIN / DESSERT
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Hello GG - normally I'll add the cream at the end but I've never noticed a great difference if it is frozen with it already in. A quick whisk with a hand held blender usually takes care of any problems. Soup is one of the few advantages of winter and apparently if you have a bowl of soup before every meal (well, not breakfast!) you won't gain weight.
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17/11/2007, 10:01
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Geordie girl
 
Joined on 15/09/2007
Dept 50
Posts 931
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Re: RECIPES - STARTER / MAIN / DESSERT
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Thankyou i'll add the cream on reheating. Am now struggling with a pumpkin the size of a shed
geordiegirl
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17/11/2007, 10:41
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Gemonimo
Joined on 25/09/2007
lost in the vines in the 33
Posts 209
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Re: RECIPES - STARTER / MAIN / DESSERT
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Big pumpkins are always a problem which is why I grow buternut squash or potiron (petit maron). I was invited once where the whole meal consisted of a big potiron hollowed out and filled with saussages, ventreche (pork belly), cream and cheese. The whole thing was baked in the oven and was delicious. I've never dared try it as in know that with my luck the whole thing would disintegrate in the oven. Aaaargh!
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17/11/2007, 10:44
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Geordie girl
Joined on 15/09/2007
Dept 50
Posts 931
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Re: RECIPES - STARTER / MAIN / DESSERT
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No time to chat, am trying to deal with a pile of chopped pumpkin the size of a small logpile. May have to buy another freezer![Cry Out [:'(]](/cs/images/emotions/cry.gif)
geordiegirl
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18/11/2007, 13:26
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Geordie girl
Joined on 15/09/2007
Dept 50
Posts 931
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Re: RECIPES - STARTER / MAIN / DESSERT
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Made the soup and it was wonderful with crusty bread. Friends turned up and had some too, they loved it. They took some home with them as well so it must have been good.
Keep up with the recipes, today its sueys apple and nut pudding. That should help keep the cold out, its freezing here.
![Big Smile [:D]](/cs/images/emotions/biggrin.gif)
geordiegirl
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18/11/2007, 13:39
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Patf
Joined on 23/08/2004
SW Gers
Posts 2,380
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Re: RECIPES - STARTER / MAIN / DESSERT
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Yes it's certainly the weather to start making hot puddings with custard etc Here's one for a chocolate pudding with its own sauce:
3oz sr flour sifted
2tbsp cocoa sifted
4 oz marg
4 oz sugar
vanilla
2 eggs beaten with a little water.
Make a sponge mixture with above ingredients and put into a greased ovendish.Then make the "sauce" with
2tbsp cocoa
4 oz soft brown sugar
half pint boiling water
Carefully pour the sauce over the sponge mixture and bake in a medium oven about 30 minutes. The sponge rises to the top and the sauce beneath is quite thick. Serve with cream or ice cream or custard.
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France Forum » French Culture » French Food and... » RECIPES - STARTER / MAIN / DESSERT
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