Jannock

Brenda Keens, Gill Watson and Connie Evans thought that it would be a good
idea to compile a 'Boaters' recipes' book in time for this year's GiG at
Stafford.

If any of youse out there in the ether have any old family recipes, regional
recipes, oddities, reliable standbys and especially recipes that work
particularly well in the confines of a boat galley..... etc.

I can't promise to cut-test all of 'em, but send them to
brendakeens@tiscali.co.uk If anyone knows of a reasonable printer.... I
guess it'll be more pamphlet than coffee table volume, that info might be
useful too.

Thanks folks.

Brenda Megathingie

http://www.jannock.org.uk

Paul E. Bennett

Jannock wrote:

> Brenda Keens, Gill Watson and Connie Evans thought that it would be a good
> idea to compile a 'Boaters' recipes' book in time for this year's GiG at
> Stafford.
>
> If any of youse out there in the ether have any old family recipes,
> regional recipes, oddities, reliable standbys and especially recipes that
> work particularly well in the confines of a boat galley..... etc.
>
> I can't promise to cut-test all of 'em, but send them to
> brendakeens@tiscali.co.uk If anyone knows of a reasonable printer.... I
> guess it'll be more pamphlet than coffee table volume, that info might be
> useful too.
>
> Thanks folks.
>
> Brenda Megathingie
>
> http://www.jannock.org.uk

If one owns one of the stackable skillet pan-sets then simple meals are
quite easy to do.

Take a shoulder of Lamb (without the bone) and cut it into three or four
peices. Begin with the lower skillet pan on medium heat and, when it is
warmed, just place the lamb into the pan to brown in its own fat. Turn the
meat a few times during this time. Lower the heat to a mere simmer level
and place the upper pan onto the stack. Add a 1/2 cup of water and put in a
selection of potatoes and other vegetables. Cover with the glass lid and
leave to simmer for at least 90 minutes. At the end of the cooking period
the meat will be nice and tender and the vegetables will be nicely steamed.
Just serve and eat.

When I have experimented a bit I may try and do a pan-bread recipe.

--
************************************************** ******************
Paul E. Bennett ....................<email://peb@amleth.demon.co.uk>
Forth based HIDECS Consultancy .....<http://www.amleth.demon.co.uk/>
Mob: +44 (0)7811-639972 .........NOW AVAILABLE:- HIDECS COURSE......
Tel: +44 (0)1235-811095 .... see http://www.feabhas.com for details.
Going Forth Safely ..... EBA. www.electric-boat-association.org.uk..
************************************************** ******************

Drifter

Jannock wrote:
> Brenda Keens, Gill Watson and Connie Evans thought that it would be a
good
> idea to compile a 'Boaters' recipes' book in time for this year's GiG
at
> Stafford.
>
> If any of youse out there in the ether have any old family recipes,
regional
> recipes, oddities, reliable standbys and especially recipes that work
> particularly well in the confines of a boat galley.....

According to Mrs Drifter, who knows about these things [I just eat 'em]
"With a cooker on board you can cook owt."

But she doesn't work from recipes. She works bonne femme.

[burp]

Tony
well fed, Lancs style, on the Basy

GlenP

Paul B wrote:

> If one owns one of the stackable skillet pan-sets then simple meals
are
> quite easy to do.

Has anyone any recommendations on these and where best to buy them? I
want a set for the folding camper!

Glen

Bob Adams

In message <1107510906.511225.84630@z14g2000cwz.googlegroups. com>, GlenP
<mail@nbbadger.freeserve.co.uk> writes
>
>Paul B wrote:
>
>> If one owns one of the stackable skillet pan-sets then simple meals
>are
>> quite easy to do.
>
>Has anyone any recommendations on these and where best to buy them? I
>want a set for the folding camper!
>
>Glen
>

Asda.

Bob.
--
Bob Adams - nb Rivendell

email address: bob55@ntlworld.com

TonyB

My Mum used to do a quick, easy, tasty and nutritious dish for impoverished
post-war kids:

Hot tomato soup, potato either mashed or boiled ( or I guess from packet )
and grated cheese.
I'm a sad git I know, but it remains a favourite of mine today, alongside
langoustine de vin rouge.

TonyB

GlenP

I asked about where to buy Double Skillets and Bob A replied...

> Asda.

Thanks Bob, will have a look!

Alternatively I'll wait for one of the shows as they often have them
their!

Glen

Mike H

Jannock wrote:

> Brenda Keens, Gill Watson and Connie Evans thought that it would be a good
> idea to compile a 'Boaters' recipes' book in time for this year's GiG at
> Stafford.
>
> If any of youse out there in the ether have any old family recipes, regional
> recipes, oddities, reliable standbys and especially recipes that work
> particularly well in the confines of a boat galley..... etc.
>

<snip>

Hazel specializes in "one pan cooking", which tastes great and means
less washing up for me !

Favourite recipes involve a large pan and cooking slowly on top of the
wood stove as you're cruising along. Start the process on the gas stove,
then transfer pan to trivet on top of the Morso. At the end of the day's
cruise remove trivet, place pan directly on stove top and bring to boil.

And if you make a big enough pan you can simply reheat the next day,
which often tastes even nicer.



--
Mike & Hazel
nb Tess of Wootton

Dave Larrington

Here is a genuine boat-tested one as supplied by my grate frend Uncle Marvo
the Aqua-Pikey

Uncle Marvo's favouite, this one is consumed au bateau at least twice a week

Washing up rating: ** (two pans and a spoon)
Flavour rating : **** (mainly hot)
Ease rating : * (can be cooked by a trained monkey)
You need :

Spring onions (couple of bunches).
Garlic (a few 'cloves').
Soy (dark).
Wine (white).
Chilli, preferably fierce. Bird's eyes are best for me.
Chilli powder.
Chicken breats or other meat. Pork works quite well, beef needs to be
expensive.
Veg as suggested by Mr. Bait (optional, I can't be BOTHERED [The Censor]).
Egg Vermicilli.
MUSHROOMS (for potassium). Not necessary if you don't smoke, but nice.
Chestnut or other dark types are good.
Sesame oil.
Olive oil (extra virgin is worth the difference, Philip Berio or sim.).
Salt.
Stella.
One wok. A frying pan will do.
One big saucepan.

Cut up spring onions, garlic into smallish bits, us the green bits as well
as the white bits of onion. Soak them if poss in the wine (a slug) and soy
(same amount). A slug in this case would be about 4-8 big spoonfuls. Add
fine-chopped chilli (I use a whole one) and a whack of chilli powder. It's
good to do this the night before or when you get home, before you have a
couple of beers.

Cut up chicken in bits the size you like them. About an inch cube.

Heat olive oil to Mr. Bait's spec (smoking - Ed) in the wok, use a generous
splosh, whilst doing this boil masses of water in the saucepan, plus salt,
ready for the noodles.

Apply chicken to wok and slash about with a wooden thing so that most of the
chicken gets covered in the oil. Turn it down a fair bit.

When sort of white, rather than pink, bosh in the
onion/garlic/soy/wine/chilli concoction. Put on a lid if you have one.

Slosh a bit of olive oil in the water and add a handful of egg vermicilli.
It comes in handfuls inside the bag usually. One handful is quite a good lot
of pasta. Boil it up for a couple of minutes only.

Turn down the chicken stuff, it will keep forever like that. Put a lid on it
if you have one. Whilst drinking a can of BEER, make sure that the wok
dosn't get too dry, adding more wine if necessary. If you have poured too
much, you can drink it in a minute.

Drain the egg noodles, with a colander or sieve or just put your hand in and
tip the water out. It will be hot though. Put some sesame oil (not much) in
the hot pan, bang in the MUSHROOMS, cook them for a minute or two then put
the egg vermi back in, put it on the heat and turn down, splash about with
the same wooden spoon.

Eat. It really is terrific. Drink the rest of the wine with it, and the
Stella afterwards.

--

Dave Larrington - http://www.legslarry.beerdrinkers.co.uk/
World Domination?
Just find a world that's into that kind of thing, then chain to the
floor and walk up and down on it in high heels. (Mr. Sunshine)

martin

On 3 Feb 2005 15:03:06 -0800, "Drifter" <thedrifters@tiscali.co.uk>
wrote:


>According to Mrs Drifter, who knows about these things [I just eat 'em]
>"With a cooker on board you can cook owt."

true

>
>But she doesn't work from recipes. She works bonne femme.
>
>[burp]
>
>Tony
>well fed, Lancs style, on the Basy

Most recipes for boaters are based on opening tins, o.k. for cats &
dogs perhaps, but us gourmets/gourmands expect better.
--
Martin

martin

On 4 Feb 2005 01:55:06 -0800, "GlenP" <mail@nbbadger.freeserve.co.uk>
wrote:

>
>Paul B wrote:
>
>> If one owns one of the stackable skillet pan-sets then simple meals
>are
>> quite easy to do.
>
>Has anyone any recommendations on these and where best to buy them? I
>want a set for the folding camper!

I'm not sure what they are, can somebody explain?
--
Martin

martin

On Fri, 4 Feb 2005 10:54:05 +0000 (UTC), "TonyB"
<Norfolk@soxclara.co.uk> wrote:

>My Mum used to do a quick, easy, tasty and nutritious dish for impoverished
>post-war kids:
>
>Hot tomato soup, potato either mashed or boiled ( or I guess from packet )
>and grated cheese.
>I'm a sad git I know, but it remains a favourite of mine today, alongside
>langoustine de vin rouge.

Followed by, shirley?
--
Martin

Bob Adams

In message <xbCFRUEre7ACFwFq@g4cio.demon.co.uk>, Martin Phillips
<martin@nospam.com> writes
>In message <42026f90_1@mk-nntp-2.news.uk.tiscali.com>, Jannock
><graham.keens@vodafone.co.uk> writes
>>
>>If any of youse out there in the ether have any old family recipes, regional
>>recipes, oddities, reliable standbys and especially recipes that work
>>particularly well in the confines of a boat galley..... etc.
>
>Another one-pot meal:
>
>Heat olive oil in pan
>
>Add sliced potatoes, and as many as desired from sliced onions, chunks of
>chorizo and red peppers.
>
>Sprinkle generously (a teaspoonful per person-serving is about right) with
>pimenton dulce (or picante) [1] and stir together.
>
>Add as many cloves of garlic as needed to keep the mooring wardens away.
>
>Toss around a bit. Eat when cooked - preferably with a few bottles of red
>wine.
>
>[1] Available in delis and Sainsburys, and sometimes in other supermarkets.
>This is the Spanish smoked paprika, quite different to bog-standard paprika.
>Picante is hotter than dulce.
>
>Wassail!

This thread is becoming decidedly spicy. Can I request more 'english'
style dishes as begun by Ian's lamb dish?

Bob.
--
Bob Adams - nb Rivendell

email address: bob55@ntlworld.com

Molly Mockford

At 17:58:03 on Fri, 4 Feb 2005, Martin Phillips <martin@nospam.com>
wrote in <xbCFRUEre7ACFwFq@g4cio.demon.co.uk>:

>Another one-pot meal:

Delicious as all these recipes sound, the original post did request:

>send them to brendakeens@tiscali.co.uk

and it occurs to me that if all the recipes get posted up here, then
people are far less likely to buy the book when it is produced!
--
Molly Mockford
They that can give up essential liberty to obtain a little temporary safety
deserve neither liberty nor safety - Benjamin Franklin
(My Reply-To address *is* valid, though may not remain so for ever.)

Paul E. Bennett

Bob Adams wrote:

> This thread is becoming decidedly spicy. Can I request more 'english'
> style dishes as begun by Ian's lamb dish?
>

I thought I had posted the only Lamb dish so far. Did I miss another one?

--
************************************************** ******************
Paul E. Bennett ....................<email://peb@amleth.demon.co.uk>
Forth based HIDECS Consultancy .....<http://www.amleth.demon.co.uk/>
Mob: +44 (0)7811-639972 .........NOW AVAILABLE:- HIDECS COURSE......
Tel: +44 (0)1235-811095 .... see http://www.feabhas.com for details.
Going Forth Safely ....EBA. http://www.electric-boat-association.org.uk/
************************************************** ******************

Brian on Harnser

"Drifter" <thedrifters@tiscali.co.uk> wrote in message
news:1107516862.363145.242510@g14g2000cwa.googlegr oups.com...
>
> Ammodels wrote:
>> >
>> >If any of youse out there in the ether have any old family recipes,
> regional
>> >recipes, oddities, reliable standbys and especially recipes that
> work
>> >particularly well in the confines of a boat galley..... etc.
>> >
>>
>> I did once ( as a child) catch crayfish at the national at
> Hawkesbury, when I

> They have few preditors. Mink will take them [but who needs mink?] and
> I've seen coot take them too. But the recommended controlling factor is
> the duck-billed platypus. We don't have any though. The crocodiles ate
> 'em all.

I've seen crows take them from lock cills

--
Brian from Suffolk often on Harnser but not on my moorings

Paul E. Bennett

Mike H wrote:

> And if you make a big enough pan you can simply reheat the next day,
> which often tastes even nicer.

I have known curries that have been kept on a slow simmer for months on end
that are absolutely excellent (and very interestingly hot). The art of slow
cooking seems the right accompaniament to boating somehow.

--
************************************************** ******************
Paul E. Bennett ....................<email://peb@amleth.demon.co.uk>
Forth based HIDECS Consultancy .....<http://www.amleth.demon.co.uk/>
Mob: +44 (0)7811-639972 .........NOW AVAILABLE:- HIDECS COURSE......
Tel: +44 (0)1235-811095 .... see http://www.feabhas.com for details.
Going Forth Safely ....EBA. http://www.electric-boat-association.org.uk/
************************************************** ******************

Drifter

Brian on Harnser wrote:
> "Drifter" <thedrifters@tiscali.co.uk> wrote in message
> news:1107516862.363145.242510@g14g2000cwa.googlegr oups.com...
> >
> > Ammodels wrote:
> >> >
> >> >If any of youse out there in the ether have any old family
recipes,
> > regional
> >> >recipes, oddities, reliable standbys and especially recipes that
> > work
> >> >particularly well in the confines of a boat galley..... etc.
> >> >
> >>
> >> I did once ( as a child) catch crayfish at the national at
> > Hawkesbury, when I
>
> > They have few preditors. Mink will take them [but who needs mink?]
and
> > I've seen coot take them too. But the recommended controlling
factor is
> > the duck-billed platypus. We don't have any though. The crocodiles
ate
> > 'em all.
>
> I've seen crows take them from lock cills
>

....stone the crows....

Paul E. Bennett

GlenP wrote:

>
> Paul B wrote:
>
>> If one owns one of the stackable skillet pan-sets then simple meals
> are
>> quite easy to do.
>
> Has anyone any recommendations on these and where best to buy them? I
> want a set for the folding camper!

There is a nice lady that sells them at the boat shows. I will dig through
the files and see if I have her leaflet as I want to buy another one anyway.

--
************************************************** ******************
Paul E. Bennett ....................<email://peb@amleth.demon.co.uk>
Forth based HIDECS Consultancy .....<http://www.amleth.demon.co.uk/>
Mob: +44 (0)7811-639972 .........NOW AVAILABLE:- HIDECS COURSE......
Tel: +44 (0)1235-811095 .... see http://www.feabhas.com for details.
Going Forth Safely ....EBA. http://www.electric-boat-association.org.uk/
************************************************** ******************

Molly Mockford

At 21:18:49 on Fri, 4 Feb 2005, Brian on Harnser
<brian.holt@harnser.ffbusiness.co.uk> wrote in
<cu0s1u$3j1$1@newsg4.svr.pol.co.uk>:

>"Drifter" <thedrifters@tiscali.co.uk> wrote in message
>news:1107516862.363145.242510@g14g2000cwa.googleg roups.com...

>> They have few preditors. Mink will take them [but who needs mink?] and
>> I've seen coot take them too. But the recommended controlling factor is
>> the duck-billed platypus. We don't have any though. The crocodiles ate
>> 'em all.
>
>I've seen crows take them from lock cills

I wouldn't like to meet the crow that could take a crocodile. (Or a
duck-billed platypus, come to that.)
--
Molly Mockford
They that can give up essential liberty to obtain a little temporary safety
deserve neither liberty nor safety - Benjamin Franklin
(My Reply-To address *is* valid, though may not remain so for ever.)

Brian J Goggin

On Thu, 03 Feb 2005 19:05:29 +0000, "Paul E. Bennett"
<peb@amleth.demon.co.uk> wrote:

>When I have experimented a bit I may try and do a pan-bread recipe.

16 16 1 1 1 for Irish soda bread on the griddle:

- 16 oz plain white flour
- 16 floz buttermilk (no, I don't know what furriners use)
- 1 tsp bread soda/baking soda
- 1 whatever you like of salt (pinch or teaspoon: I pinch)
- 1 tbsp olive oil (optional).

Mash it all together and roll into something flat and thinnish. Heat
griddle (or pan or what-have-you), sprinkle flour on it (when it
blackens straight away, the griddle is hot enough). Place dough
thereon. Turn it at some stage. Test for internal stickitude from time
to time, the time depending on your cooker, griddle, mixture,
moisture, environmental conditions, phase of moon etc.

Let it sit for a bit, then eat while hot with much butter. And/or
bacon and eggs. Smell while cooking is unmistakable: it will remind
you of your old Irish granny cooking over the turf fire.

What do you mean, you don't have an old Irish granny? How can we
maintain a football team if people don't have old Irish grannies?

bjg

Brian J Goggin

On Fri, 4 Feb 2005 17:58:03 +0000, Martin Phillips <martin@nospam.com>
wrote:

>Another one-pot meal:

[...]

And another: coddle.

Into a large pot place:

- numerous peeled potatoes. The ideal would be to have some waxy and
some floury, the latter falling apart to thicken the goo

- some onions, peeled and sliced

- severeal (sic) sossingers

- some bacon, either chunked or as rashers

- water to cover. Top up if necessary.

Cook, very slowly, for many hours, as you potter along.

Add salt and pepper to taste. Drink beer.

Cheap, nutritious, delicious. Though I have known some folk to be put
off by the unbrowned sossingers, which seem to remind them of
something else that they'd prefer wasn't chopped off.

bjg

Neil Arlidge

Brian J Goggin wrote:
> On Thu, 03 Feb 2005 19:05:29 +0000, "Paul E. Bennett"
> <peb@amleth.demon.co.uk> wrote:
>
>> When I have experimented a bit I may try and do a pan-bread recipe.
>
> 16 16 1 1 1 for Irish soda bread on the griddle:
>
> - 16 oz plain white flour
> - 16 floz buttermilk (no, I don't know what furriners use)
> - 1 tsp bread soda/baking soda
> - 1 whatever you like of salt (pinch or teaspoon: I pinch)
> - 1 tbsp olive oil (optional).
>
> Mash it all together and roll into something flat and thinnish. Heat
> griddle (or pan or what-have-you), sprinkle flour on it (when it
> blackens straight away, the griddle is hot enough). Place dough
> thereon. Turn it at some stage. Test for internal stickitude from time
> to time, the time depending on your cooker, griddle, mixture,
> moisture, environmental conditions, phase of moon etc.
>
> Let it sit for a bit, then eat while hot with much butter. And/or
> bacon and eggs. Smell while cooking is unmistakable: it will remind
> you of your old Irish granny cooking over the turf fire.

Or Rolt's boaty travels in Ireland as so wonderfully told in "Green and
Silver"?

--
Neil Arlidge - NB Earnest
Follow the travels of the TNC at : http://www.tuesdaynightclub.co.uk

Neil Arlidge

Brian J Goggin wrote:
> On Fri, 4 Feb 2005 17:58:03 +0000, Martin Phillips <martin@nospam.com>
> wrote:
>
>> Another one-pot meal:
>
> [...]
>
> And another: coddle.
>
> Into a large pot place:
>
> - numerous peeled potatoes. The ideal would be to have some waxy and
> some floury, the latter falling apart to thicken the goo
>
> - some onions, peeled and sliced
>
> - severeal (sic) sossingers
>
> - some bacon, either chunked or as rashers
>
> - water to cover. Top up if necessary.
>
> Cook, very slowly, for many hours, as you potter along.
>
> Add salt and pepper to taste. Drink beer.
>
> Cheap, nutritious, delicious. Though I have known some folk to be put
> off by the unbrowned sossingers, which seem to remind them of
> something else that they'd prefer wasn't chopped off.

My mother used to do something like this, I can still (fondly) remember the
taste.
The WWW has never done me anything like this...or on another note, anything
with dumplings in :-(
--
Neil Arlidge - NB Earnest
Follow the travels of the TNC at : http://www.tuesdaynightclub.co.uk

Brian J Goggin

On Sat, 5 Feb 2005 01:23:06 -0000, "Neil Arlidge"
<neil@tuesdaynightclub.co.uk> wrote:

>My mother used to do something like this, I can still (fondly) remember the
>taste.
>The WWW has never done me anything like this...or on another note, anything
>with dumplings in :-(

Anyone visiting this house is quite likely to be served something with
dumplings.

Made with real suet, not this vegetarian nonsense.

bjg

Drifter

Molly Mockford wrote:
> At 21:18:49 on Fri, 4 Feb 2005, Brian on Harnser
> <brian.holt@harnser.ffbusiness.co.uk> wrote in
> <cu0s1u$3j1$1@newsg4.svr.pol.co.uk>:
>
> >"Drifter" <thedrifters@tiscali.co.uk> wrote in message
> >news:1107516862.363145.242510@g14g2000cwa.googleg roups.com...
>
> >> They have few preditors. Mink will take them [but who needs mink?]
and
> >> I've seen coot take them too. But the recommended controlling
factor is
> >> the duck-billed platypus. We don't have any though. The crocodiles
ate
> >> 'em all.
> >
> >I've seen crows take them from lock cills
>
> I wouldn't like to meet the crow that could take a crocodile. (Or a
> duck-billed platypus, come to that.)
> --

......must've used a crow bar....

martin

On 5 Feb 2005 03:02:34 -0800, "Drifter" <thedrifters@tiscali.co.uk>
wrote:

>
>Molly Mockford wrote:
>> At 21:18:49 on Fri, 4 Feb 2005, Brian on Harnser
>> <brian.holt@harnser.ffbusiness.co.uk> wrote in
>> <cu0s1u$3j1$1@newsg4.svr.pol.co.uk>:
>>
>> >"Drifter" <thedrifters@tiscali.co.uk> wrote in message
>> >news:1107516862.363145.242510@g14g2000cwa.googleg roups.com...
>>
>> >> They have few preditors. Mink will take them [but who needs mink?]
>and
>> >> I've seen coot take them too. But the recommended controlling
>factor is
>> >> the duck-billed platypus. We don't have any though. The crocodiles
>ate
>> >> 'em all.
>> >
>> >I've seen crows take them from lock cills
>>
>> I wouldn't like to meet the crow that could take a crocodile. (Or a
>> duck-billed platypus, come to that.)
>> --
>
>.....must've used a crow bar....

.... deployed from the crow's nest?
--
Martin

Jannock

Mike H wrote " Hazel specializes in "one pan cooking" ...... Favourite
recipes involve a large pan ........ as you're cruising along. "

Can you get Hazel to nominate a favourite please?

Thanks

Graham
nb gatheringinfo
www.jannock.org.uk

Drifter

Simon Rosser wrote:
> "martin" <me2@privacy.net> wrote in message

> > Form an orderly queue ...
> > http://www.waveform.eclipse.co.uk/IM...adAccident.jpg
> > --
> > Martin
>
> That's Alcohol Abuse - wasting it like that!!
>

Tiz only lager.... not proper beer.

Throwing it out on the road straight off a truck cuts out the middle
yob.

Tony
on the wine tonight..... little finger raised on the Basy

Jannock

Brian wrote " I've seen crows take them from lock cills "

That'll be the Soulbury 3 then!

Graham
nb gatheringinput
www.jannock.org.uk

Bob Adams

In message <cu0r4t$pnj$1$8300dec7@news.demon.co.uk>, Paul E. Bennett
<peb@amleth.demon.co.uk> writes
>Bob Adams wrote:
>
>> This thread is becoming decidedly spicy. Can I request more 'english'
>> style dishes as begun by Ian's lamb dish?
>>
>
>I thought I had posted the only Lamb dish so far. Did I miss another one?
>
Sorry if I mixed you up but the old posts have expired on this pc so I
took a bit of a gamble.

Bob.

--
Bob Adams - nb Rivendell - 14 days until my maiden cruise.

email address: bob55@ntlworld.com

Neil Brown

Molly Mockford wrote:

> At 17:58:03 on Fri, 4 Feb 2005, Martin Phillips <martin@nospam.com>
> wrote in <xbCFRUEre7ACFwFq@g4cio.demon.co.uk>:
>
>> Another one-pot meal:
>
>
> Delicious as all these recipes sound, the original post did request:
>
> >send them to brendakeens@tiscali.co.uk
>
> and it occurs to me that if all the recipes get posted up here, then
> people are far less likely to buy the book when it is produced!

Only 'cause the people on here are nice and want to share thier recipes
out - personally, while I'm going to try a few of these, if I get to
the gig I'd buy the book anyway - it'd be much neater than having a load
of printouts

Jannock

Thanks to all who have submitted recipes for this project. We have about 50
so far.

Watch this space (or keep 'em coming :-)

Brenda Megathingie

http://www.jannock.org.uk

Geoff

Jannock wrote:
> and especially recipes that work
> particularly well in the confines of a boat galley..... etc.
>


I like to call this one “Quickly Knocked Up Sweetie”.
Chop up two Mars bars and add to two table-spoons of milk, preferably
full fat
Heat gently until the Mars bars are not quite melted, I use the
microwave, leave a few lumps.
Pour over ice-cream of choice, I like the mint stuff.

Jannock

Geoff supplied his recipe for " Quickly Knocked Up Sweetie”.

I'm glad you supplied a food recipe :-) We were wondering whether we ought
to publish another, adult, book of recipes.

thanks Geoff