Tulip's Kitchen: Thanks to those of you who emailed..

Saturday, 7 June 2008

Thanks to those of you who emailed..

...me to ask if I was ok, I am...and those who thought I may have fallen off the pink path... I haven't ...but thanks for you concern though, it was very sweet of you all..
I started a new job this week, so I'm going to be cooking Monday to Friday 9-1pm...its great fun, and I'm trying lots of new recipes, but has taken a lot of my time this week.

I'm still cooking well at home and photographing where I can. I have now schedules my posts so you should get one each morning, whether I'm busy or not...keep your comments coming , I love reading them.

As for the PB I am getting to the end....only got a few left that for one reason or another I don't fancy, so until Bee decides to get a second one on the shelves…I’m stuck for ideas, so please feel free to point me to your favourites and I’ll have a go at doing them. I have picked up a few new salad ones so will be doing them soon. Right, I'm off to trawl the forum for new recipes.

1 comment:

Anonymous said...: Well done on the new job doing what you love and are good at!; 8 June 2008 at 08:34

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
It’s not alcohol that gives you a hangover, it’s waking up!
I’m smiling because you’re my sister, I’m laughing because there’s nothing you can do about it.
Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.