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++++ The Priest Cafe ++++
 This Topic was created by [ShadowVT] Messages per page: 20 50 [100]
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[Becks] Monday, December 28, 2009 10:23:06 PM 
She's gorgeous, Koen. I'm glad you are so optimistic, it sounds like she is putting up a great fight already!
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Sunday, December 27, 2009 4:07:04 PM)
[Nicky007] Monday, December 28, 2009 1:18:20 PM 
Ellie and Koen, also my thoughts are with you and I wish all the best for your daughter.

She certainly is a pretty girl, but that doesnt affect my support.

It's so sad that such a little child has to be struck by such a harsh turn of fate.

Give her your all, and we on the board will all send her our positive thoughts.

Nicky.
[Ellieke] Monday, December 28, 2009 12:57:58 PM 
Hi everybody, 

Here a big thank you to all for the lovely words of confort. 
I'm at the hospital now and she's doing much better then the docters expected so lets hope it will stay that way. 
It's been a long road before they found what was wrong with her. 5 weeks of hospitals , a milions tests and a lot of pain but now she can finaly start healing. 
6 years old but the joy of the ward. Docters and nurses like coming into the room because she is a little sunshine , she makes everybody here smile. 
Hard time are still ahead of us but we won"t give in. 

Thanks again everybody and we wish all you good hearts the best for 2010 and please enjoy life as much as you can , before you know it can be over. 

Big kiss and hugs 

Ellie, Koen and family !! 
[joedraper] Monday, December 28, 2009 5:00:51 AM 

What a beautiufl little angel you have!

I am so sorry that you are having to deal with this horrible thing in your life. Please try as hard as you can to keep your hopes and strength up. We are all praying for your beautiful angel to make a full recovery from this battle. 
Chemo is dificult enough for an adult who knows what is happening to them. I can't begin to imagine what must go through a little girls mind. All I can say is that I keep her in my thoughts (specially whenever I look at my livestrong armband) and we are all here for you. You do not have to go through this long battle alone, your metal family is with you!

Please send my love to Ellie and keep fighting the fight!


  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Sunday, December 27, 2009 4:07:04 PM)
[ron h] Sunday, December 27, 2009 5:29:20 PM 
Wonderful news Koen!!  Your baby is a sweetheart!!!  I'm very encouraged by your post, it's full of optimism!!!  Keep the faith, friend!!
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Sunday, December 27, 2009 4:07:04 PM)
[spapad] Sunday, December 27, 2009 4:48:42 PM 
Oh Koen, she is a beautiful little girl! I can see both you and Elieke in her! She's a true marvel! Children are so spirited and resillent, I am sure that she will pull through this. She's full of life and has two parents who are full of life and hope. She will be fine! We will all pray for her healing!
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Sunday, December 27, 2009 4:07:04 PM)
[Deep Freeze] Sunday, December 27, 2009 4:17:01 PM 
Oh Koen! She is as precious a child as has ever lived!!!!!!!!!!! Oh my! My friend, stay strong. This is a moment in life..just one moment. You will emerge from the other side and you WILL be whole again. She is just beautiful, my friend. Just beautiful. If she is half as strong as she is pretty, this will be a brief bump in a long, long and happy life!!!
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Sunday, December 27, 2009 4:07:04 PM)
[Vaillant 3.0] Sunday, December 27, 2009 4:13:57 PM 
Awww! What a sweetie!!!

Good to hear she's doing okay!! I wish her a speedy recovery.
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Sunday, December 27, 2009 4:07:04 PM)
[ShadowVT] Sunday, December 27, 2009 4:07:04 PM 
Thank You everybody 
@ Deepfreeze you touched my heart M8

Our youngest daughter is putting up a good fight against the leukemia, she is getting treated for the moment,
and alreay she is doing everything possible to help the healing walking around in the room, laughing a lot,
she was even dancing today with ellie. She tries to keep the spirit up as do we
but in a few day she is going to get a new injection in the spine with chemo so that will be another hard one to take
hope she gets by that one like the first one.
The docters gave us some more good news that her marrow is not contaminated mith bad white blood cells of the lukemia
so that should help her recovery, they informed us that the next 5 weeks are going to be very ruff

here is a picture of our sweetheart



love you all and i will keep you informed as we progress

grts
ShadowVT and Ellie
[Head banger] Saturday, December 26, 2009 10:13:35 AM 
Best wishes to your daughter and yourselves. 
[ron h] Friday, December 25, 2009 10:09:54 AM 
Koen, Ellieke and family. I am so sorry to hear of such news.  Your family will be in my thoughts and prayers as well.  I too, share in the words of all the family here and am wishing you and yours a Merry Chirstmas.  We'll be here when you come back 
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Thursday, December 24, 2009 3:20:04 PM)
[Bev] Friday, December 25, 2009 5:45:05 AM 

Strength and healing ... my best to you Shadow & Elli, and to your family.

[guidogodoy] Thursday, December 24, 2009 8:17:44 PM 
Man, what can one say.

Know that you are all in my thoughts and prayers as well.
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Thursday, December 24, 2009 3:20:04 PM)
[HOT ROCKIN' METAL GODDESS] Thursday, December 24, 2009 7:43:20 PM 
Koen and Ellieke, I can't begin to tell you how sorry I am to hear about your daughter. Know that you are all in my thoughts and prayers. Stay strong and positive and when you find it hard to do so, know that we are all here for you. We are all one metal family. I hope all goes well with the treatment and that 2010 is indeed a much better year.
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Thursday, December 24, 2009 3:20:04 PM)
[hellrider 31038] Thursday, December 24, 2009 7:17:51 PM 
http://www.1cure4cancer.com/ hi shadowVT i have heard a lot of good things about vitamin b17 you might want to look into.keep positive
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Thursday, December 24, 2009 3:20:04 PM)
[hellrider 31038] Thursday, December 24, 2009 7:08:31 PM 
my deepest sympathy to you and your family.you and your daughter are in my thoughts and prayers
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Thursday, December 24, 2009 3:20:04 PM)
[Becks] Thursday, December 24, 2009 6:45:47 PM 
I am so so sorry to hear that Koen. My thoughts and prayers are with you, your daughter and Ellieke  
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Thursday, December 24, 2009 3:20:04 PM)
[spapad] Thursday, December 24, 2009 5:17:56 PM 
Very sorry to here that Koen. My thought and prayers go with you, Elieke and your family.
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Thursday, December 24, 2009 3:20:04 PM)
[Necroticist] Thursday, December 24, 2009 4:13:42 PM 
Mate - i am so sorry to hear that. Our thoughts will be with you. Steve & Deb.
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Thursday, December 24, 2009 3:20:04 PM)
[Deep Freeze] Thursday, December 24, 2009 3:50:54 PM 
My Dear Koen and Ellie,

I have no idea when you will see this but please know that my heart goes out to you and your family at this most difficult moment. There are no words that anyone can write that can take away the pain, fear, anguish and sheer terror that you as parents are most certainly feeling now.

Please know that you are in my thoughts. Were that I could do more for you, I surely would but please know that you are deeply loved and missed among many of us here. You are a part of our family and I feel such sorrow for you. I know that you two are strong, vibrant people and certainly your child has these traits as well. She will win this fight. I believe that.

Stay strong. Please PM me if there is anything that you feel I can do for you as a friend. Know that you always have a place here where you can come and talk. Where you can allow us to share your burden, if only briefly. Where you have friends.

All my very, very best wishes to you.
  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Thursday, December 24, 2009 3:20:04 PM)
[ShadowVT] Thursday, December 24, 2009 3:20:04 PM 
Hi Everyone sorry i didn't have time to post here lately
but it has been tough times on my family because our youngest daughter has been diognosed with leukemia cancer and sh has started the fight against
since yesterday, it has been in and out of the hospitals and changing waches with ellieke to guard over our youngest one

so it will probebly take a while before a post again

greets 
Shadowvt 

ps. pls everyone enjoy christmas and let's hope for a better 2010
[Brandon Taylor] Tuesday, December 15, 2009 6:07:16 PM 
helo im brandon and im new around here. im 15 and one of my brothres got me into havy metal music wen i was i was 13. my fav bands are: judas preist iron maiden metalica, dimmu disutrbed mudvayne etc...   Edited at: Tuesday, December 15, 2009 6:07:37 PM Edited at: Tuesday, December 15, 2009 6:07:49 PM
Edited at: Tuesday, December 15, 2009 6:10:44 PM
[Apocalypse] Saturday, December 12, 2009 4:45:50 AM 
Steve, don't apologise to a twisted mind-game playing idiot like that, just get offline and get well. I'll be seeing you.
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Friday, December 11, 2009 5:37:50 PM)
[Necroticist] Friday, December 11, 2009 5:37:50 PM 
LadyB - am sorry i didn't reply - in case u didn't know i ain't long out of hospital - was resting - i have no control over what others do or say to u and nothing has been at my instigation - i'm sorry u feel that way...don't leave...if it helps i bloody will...
[~ MG_Metalgoddess~] Friday, December 11, 2009 10:39:53 AM 
Ya think it has to do with the men we date????   LMAO  LMAO,,, !!!!  

  [Show/Hide Quoted Message] (Quoting Message by LadyBathory9 from Friday, December 11, 2009 10:35:42 AM)
[CountessErzebethBathory9] Friday, December 11, 2009 10:35:42 AM 

LMAO..I KNOW..PARTY HARD..

WE'RE BACK IN FULL FORCE..




  [Show/Hide Quoted Message] (Quoting Message by ~ MG_Metalgoddess~ from Friday, December 11, 2009 10:32:30 AM)
[~ MG_Metalgoddess~] Friday, December 11, 2009 10:32:30 AM 
LMAO  everyday is a party  with these guys...   hahahaha 
neil Lighting his ass hairs on fire,, LMAO,,,, 


  [Show/Hide Quoted Message] (Quoting Message by LadyBathory9 from Friday, December 11, 2009 10:28:28 AM)
[CountessErzebethBathory9] Friday, December 11, 2009 10:28:28 AM 

Tell him ..HI! too..Wait..lmao..Ill tell him myself..lol..
Cheers!! Xmas is coming ,so Party early..








  [Show/Hide Quoted Message] (Quoting Message by ~ MG_Metalgoddess~ from Friday, December 11, 2009 10:21:50 AM)
[CountessErzebethBathory9] Friday, December 11, 2009 10:25:21 AM 

  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Friday, December 11, 2009 10:22:31 AM)
[Necroticist] Friday, December 11, 2009 10:22:31 AM 
Tomintoul 101 for me, Jack & coke for the wimp....i mean son....lol - Baileys over ice for the wife...and welcome back!
  [Show/Hide Quoted Message] (Quoting Message by LadyBathory9 from Friday, December 11, 2009 10:16:47 AM)
[~ MG_Metalgoddess~] Friday, December 11, 2009 10:21:50 AM 
Break   away!!!  from everything...  !!!!~!   HELL YEAH!!!!

Neil says CHEERS  SIS...  LMAO


  [Show/Hide Quoted Message] (Quoting Message by LadyBathory9 from Friday, December 11, 2009 10:16:47 AM)
[CountessErzebethBathory9] Friday, December 11, 2009 10:16:47 AM 

Here u go SiS..one RUM and COKE..and for me ..JACK DANIELS..

Any request??


[hellrider 31038] Sunday, December 06, 2009 12:52:49 PM 


todays special RIP YOUR FACE OFF HEAVY MEEETTT TTTAAALLLL PAAAAAAAAAAAAAINKILLLLLLLLLLLLLLER

Edited at: Sunday, December 06, 2009 12:53:16 PM
[Necroticist] Thursday, December 03, 2009 3:48:19 AM 
I'd post more...but that bloody run-time error has pissed me off twice now...so i admit defeat...
[Necroticist] Monday, November 23, 2009 5:19:24 AM 
Shepherds Pie:
1 tbsp oil, 1 large onion (chopped), 2 carrots (peeled & chopped), 1 stick of celery (chopped), 1lb minced lamb, 1 oz/25g plain flour, 3/4 pint/450 ml lamb stock, salt and ground black pepper, 2 tbsp chopped parsley, 2 tsp worcestershire sauce, 1 tsp tomato puree, 1 lb potatoes (quartered), 1 lb parsnips (quartered), 2 oz/50g butter, 3 tbsp milk, 1/2 tsp grated nutmeg, 2 oz/50g cheddar cheese (grated).
Heat the oil in a pan and lightly brown the onion. Add the carrots and celery and cook for 2 - 3 mins. Add the lamb and cook until browned. Stir in the flour and cook for 1 - 2 mins. Add the stock, seasoning, parsley, worcestershire sauce & tomato puree. Simmer for 40 mins, stirring occasionally. Preheat an oven to 375f/190c/mk5. 
Boil the potatoes in salted water for 10 mins, add the parsnips and cook for a further 15 mins. Drain and mash with the butter, milk, nutmeg and season to taste. Place the meat mix into a 2 pint/1 litre casserole dish. Carefully top with the potato/parsnip mixture. Sprinkle with the cheese and bake for 30 mins until the topping is golden.
[Necroticist] Monday, November 23, 2009 4:09:51 AM 
Piquant Pork With Wine & Mustard:
1 1/2 lb pork (cubed), 1 tbsp cornflour in 2 tbsp water (blended well), 1 tin chopped tomatoes (400 - 420g), 1/4 pint/150 ml white wine, 2 tbsp english mustard, 1 tbsp paprika, 1 tbsp tomato ketchup, 1 tsp worcestershire sauce, 1/2 tsp turmeric, salt and ground black pepper, 1 small red & 1 small green pepper (chopped).
Place all the ingredients except the peppers into an ovenproof casserole dish (or a pan and put in a casserole at the final stage) and stir very well. Bring to a boil, cover then cook in a preheated oven at 325f/170c/mk3 for an hour. Remove and add the peppers. Stir well, cover and cook for a further 20 mins.
(Very tasty...)
[Necroticist] Sunday, November 22, 2009 8:01:27 PM 
Highland Casserole:
4 tbsp oil, 1 1/2 lb beef(cubed), 2 tbsp plain flour (seasoned), 6 oz/175g small red or white onions, 6 oz/175g rindless streaky bacon (cut into 1'' pieces), 8 juniper berries, 1 tsp ground allspice, 2 fresh bay leaves, 1 pint of red wine, 6 oz/175g chestnuts (peeled and cooked), 4 oz/100g button mushrooms (chopped), chopped parsley to garnish.
Heat the oil in a good heavy-based pan. Toss the beef in the flour until well coated & fry until browned (you might have to do this in batches), Remove with a slotted spoon and keep warm. Add a little more oil if needed and fry the onions & bacon until coloured. Return the meat to the pan with juniper berries, allspice, bay leaves and wine. Bring to the boil, cover and simmer for 1 1/2 hours, stirring occasionally. Add the chestnuts and mushrooms and cook for a further 30 mins, or until the meat is tender. Transfer to a warm seving bowl, sprinkle over the parsley & serve with mashed potato and bashed neeps. (Use 1 swede, peel, cut into small pieces, add to a pan of boiling water with a pinch of salt, simmer covered for 15 - 20 mins until tender. Drain and mash, adding 2oz/50g butter, 3 tbsp cream (optional) 1 tsp nutmeg, salt and ground black pepper. Garnish with chopped chives if liked. (It does look good).
[Necroticist] Sunday, November 22, 2009 8:14:00 AM 
Something else to warm ya - 
'Scotch Cloud':
4 tsp soft brown sugar, 4 - 8 tbsp scotch whisky, 3/4 pint/450 ml fresh hot coffee, 6 - 8 tbsp whipping or double cream, 1 tsp ground cinnamon.
Put 1 tsp sugar and 1 - 2 tbsp whisky into 4 sturdy wine or irish coffee glasses. Add the coffee and stir well. Top each with cream by holding a teaspoon over the centre of the glass with the bottom just touching the top of the coffee. Slowly pour the cream into the spoon until it covers the coffee completely. Serve immediately, topped with a sprinkling of cinnamon.
[Necroticist] Saturday, November 21, 2009 6:16:10 AM 
A cheap/easy one - 
Sausage & Baked Bean Hotpot:
2 tbsp oil, 1lb pork sausages, 1 large onion (thinly sliced), 1 clove garlic (crushed), 400g can plum tomatoes (i prefer chopped tho), 1 tbsp worcestershire sauce (or replace with chilli sauce - i use both), 420g can of baked beans in tomato sauce, salt and ground black pepper, 2tbsp parsley (if u feel the need to garnish).
Heat half the oil in a decent sized pan and fry the sausages over a high heat until golden brown on all sides. Remove, place on kitchen paper and keep hot. Clean the pan and add/heat the remaining oil. Fry the onion and garlic until softened and a golden brown. Add the sausages, tomatoes. sauce(s) and beans. Bring to a boil then cover. Simmer gently for 10 mins to ensure sausages are cooked. Adjust the seasoning to taste and serve with jacket spuds or crusty garlic bread.
Like i said - cheap/cheerful  :)
[HOT ROCKIN' METAL GODDESS] Friday, November 20, 2009 12:08:06 PM 
Thanks Necro. This is a bit different than how I make it, so I'll have to try this out. Can't wait to try your cheese soup!! Aaaaah, the power of cheese!
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, November 19, 2009 4:34:32 AM)
[Angelic Storm] Friday, November 20, 2009 8:46:53 AM 

I love cheese! That soup sounds yummy scrummy!  Cant wait to try it!


  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Friday, November 20, 2009 6:51:59 AM)
[Deep Freeze] Friday, November 20, 2009 6:57:25 AM 
Weird or not...anything with cheese works for me! HA!!!!!!!!!!!!!!!!!!
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Friday, November 20, 2009 6:51:59 AM)
[Necroticist] Friday, November 20, 2009 6:51:59 AM 
I know this sound a lil wierd...but trust me - it's good!
Cheese Soup:
1 oz/25g butter, 1 onion (very finely chopped), 1 carrot (very finely chopped), 2 rashers of streaky bacon (rinds removed & chopped), 1/2 oz/15g plain flour, 1 pint /600 ml chicken stock, salt and ground black pepper, Garlic powder, Paprika, 4 oz/100g strong farmhouse cheddar cheese.
Melt the butter in a pan and add the onion, carrot & bacon. Fry until soft and beginning to colour. Stir in the flour and cook for 1 minute. Gradually add the stock and bring to a boil. Season well with salt, pepper, garlic powder and paprika. Cover and simmer gently for about 20 mins or until the veg are tender. Add most of the cheese and stir until melted. Adjust the seasoning to taste and reheat gently. Serve sprinkled with the remaining cheese. (If a smoother soup is preffered - just liquidize the mix before adding the cheese - i do).
[Sheba_69] Thursday, November 19, 2009 6:30:53 AM 
HI! Thanx,i will take u up on it! lol.. i'll be doing ur beef,kidney and mushroom pie this week-end.  Hopefully it'll turn out right .It doesnt look to hard to make.
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Wednesday, November 18, 2009 6:11:51 PM)
[Necroticist] Thursday, November 19, 2009 5:18:45 AM 

Seen several versions of this...but Grandad always made it this way - 
Hot Buttered Rum:
Small pinch of ground Cinnamon, Pinch of ground Nutmeg, Very small pinch of ground Cloves, 2 floz Dark Rum, 1 Heaped tbsp dark cane sugar, 1/2 pint hot water, 1 oz butter (melted or chopped finely).
Basically shove all the ingredients in a jug then add  water to half a pint...mix well. Should do 2 servings...and by god does it take the chill off!


Edited at: Thursday, November 19, 2009 5:20:37 AM
[Necroticist] Thursday, November 19, 2009 4:34:32 AM 
You got me there...cakes etc i leave to the wife...but here's what she uses - 
1 cup Butter (full fat - no 'light' versions), 8 cups confectioners sugar, 2 tsp vanilla extract, 1/2 cup full fat milk.
Cream the butter in a bowl, then beat in the sugar and vanilla. Add the milk gradually until the desired consistency is reached.
Sorry i couldn't do better.
  [Show/Hide Quoted Message] (Quoting Message by HOT ROCKIN' METAL GODDESS from Wednesday, November 18, 2009 7:06:40 PM)
[HOT ROCKIN' METAL GODDESS] Wednesday, November 18, 2009 7:06:40 PM 
Necro, do you have a recipe for real buttercream frosting? I've looked everywhere only to find these American versions that are basically butter and powdered sugar. My parents are from Germany and I remember all the incredible tortes I used to LOVE as a child. I love baking and would love a real European buttercream frosting recipe. Thanks and I can't wait to try your other recipes, they sound delicious!
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Wednesday, November 18, 2009 6:11:51 PM)
[Necroticist] Wednesday, November 18, 2009 6:11:51 PM 
I'm no world class chef or anything - but have worked in the cooking trade fer decades - i know a bit. Anything u want i prolly got a recipe for..just ask.  :)
  [Show/Hide Quoted Message] (Quoting Message by Sheba_69 from Wednesday, November 18, 2009 5:25:40 PM)
[Sheba_69] Wednesday, November 18, 2009 5:25:40 PM 

HI! I wrote down ur recipes u posted here. I am starting to learn to cook .And ,i'll try or better yet i'll attempt to make these recipes.lol..Dont know how they'll turned out .


  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Wednesday, November 18, 2009 10:18:07 AM)
[Necroticist] Wednesday, November 18, 2009 10:18:07 AM 
Yes, very English...we know how to eat in the cold months...lol.
  [Show/Hide Quoted Message] (Quoting Message by Sheba_69 from Wednesday, November 18, 2009 10:08:02 AM)
[Sheba_69] Wednesday, November 18, 2009 10:08:02 AM 

Is it a meal/ recipe from England? It must be tasty.


  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Wednesday, November 18, 2009 6:48:23 AM)
[Necroticist] Wednesday, November 18, 2009 6:48:23 AM 
Beef, Kidney & Mushroom Pie:
1lb 5oz cubed beef, 2 tbsp plain flour, salt and black pepper, 2 tbsp oil, 1 large onion (chopped), 4 1/2 oz kidneys (prepared & chopped), 8 oz mushrooms (wipe clean & chop), 7 floz/200ml guinness, 4 floz/100ml beef stock, 1 bay leaf, 1 tbsp grain mustard, 340g frozen puff pastry (thawed), beaten egg to glaze.
Season the flour with salt and pepper, then toss the beef in it until well coated. Fry in the hot oil for 2 - 3 mins until coloured. Set aside. Fry the onion in the same pan until lightly coloured. Add the kidney & cook for 1 min. Add the mushrooms and cook for 1 min. Add the beef, stock and bay leaf, bring to a boil . Cover, reduce the heat to low and cook for about 2 hours. Remove the bay leaf and add the mustard. Place the mix in a deep pie dish. Heat an oven to 220c (convert it yourself), Roll the pastry to 1 1/2 '' bigger than the dish. Cut 2.5 cm strip, water it and attach to the rim of the dish. Cover the pie with the pastry, seal the edges, glaze with the beaten egg & cook in the oven for 15 mins. Reduce the heat to 180c and cook for a further 30 mins.
[Necroticist] Wednesday, November 18, 2009 6:20:04 AM 
Chilli piccalilli:
1 cauliflower (broken into florets), 2 cucumbers, 8 oz/225g salt, 4 pints water, 2 tbsp oil, 2 large onions (finely chopped), 6 cloves garlic (crushed), 8 small dried whole chillies, 2 tbsp plain flour, 1/2 oz/15g curry powder (hot as u like), 1/2 oz/15g turmeric, 1 1/2 oz/40g english mustard powder, 1 pint of standard malt vinegar, 8 oz/225g sugar.
Place the cauliflower in a large bowl. Pare off strips from the cucumber to give a 'stripy' effect, then chop the flesh and add to the bowl. Sprinkle in the salt, add the water, stir well and leave for a good hour. Drain and rinse, then leave to drain well. Meanwhile prepare the sauce - Heat the oil in a large pan and fry the onions, garlic and chilli to soften. Stir in the flour and spices and cook for 1 min. Pour in the vinegar then add the sugar. Bring to a boil, stirring, until it thickens. Add the drained vegetables and simmer for 5 mins until 'Al Dente'. Cool and pack into decent jars with vinegar-proof lids (i wrap cling-film round the top of the jar). Leave to cool completely. Can be eaten straight away or within 3 months. (Makes approx. 2lb).
[Phantom A6] Tuesday, November 17, 2009 2:53:36 AM 
 Coffee!! Coffee!! Coffee!! Coffee!! Coffee!! Coffee!!
Damnit!! Fricken service here!!
[Necroticist] Wednesday, November 11, 2009 8:16:01 AM 
Decorating The Carribean Rum & Spice Cake:
3 tbsp apricot jam, 4 tbsp icing sugar - plus extra to sprinkle, water, 2 454g packs of natural marzipan, 2 1/2 454g packs of ready-to-roll white regalice icing, green food colouring, caster sugar, a 10'' (25cm) round cake board, 1 gold candle, a metre (approx) of gold ribbon.
Warm the jam in a small pan to soften, then press through a sieve to remove any large pieces of fruit. Place the cake on the cake board and brush evenly with the apricot glaze. Sprinkle a work surface lightly with icing sugar and roll out a little of the marzipan to about 5mm (1/4 inch) thick and cover the central hole in the cake, smoothing with your fingers. Roll out the remaining marzipan to cover the top and sides, cutting a central hole and smoothing the edges together. Leave the cake for at least 24 hours to dry the surface.
Roll out the white icing to  about 5mm (1/4 inch) thick on a surface dusted with icing sugar. Cover the cake as before, smoothing the centre and top, but let the icing fall in loose folds around the sides. Trim the edges with a sharp knife. Allow to dry for a further 24 hours. Colour a little of the remaining icing green, roll out thinly and cut mistletoe leaves. Mark each with a line down the centre and leave to dry over a wooden spoon to give a curved shape. Roll out tiny balls of white icing to resemble berries and roll in caster sugar to coat. Allow to dry. Mix 4 tbsp of icing sugar with water to make a smooth paste. Arrange the leaves and berries on/around the cake and fix with a small dab of icing. Fix the candle in the centre using icing as a base, and arrange the ribbon around the cake.
(A lot of effort/expense...but this will win prizes...lol)
[Necroticist] Tuesday, November 10, 2009 3:18:36 PM 
Anytime! I know my stuff and am trying to get a few good winter recipes in...if you or anyone else has requests - plz ask. It only takes a few mins of my day.  :)
  [Show/Hide Quoted Message] (Quoting Message by Becks from Tuesday, November 10, 2009 2:27:21 PM)
[Becks] Tuesday, November 10, 2009 2:27:21 PM 
Ooooh yum, I love yorkshire puddings, thanks for sharing Necro!
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Tuesday, November 10, 2009 6:37:58 AM)
[Necroticist] Tuesday, November 10, 2009 6:48:51 AM 
Pickled Onions:
1/4 oz black peppercorns, 1/4 oz whole allspice, 1/4 oz cinnamon (sticks), 3 - 4 whole cloves, 1 pint of vinegar, small onions, salt.
Add the spices to the vinegar in a decent pan and boil for around 8 mins. Strain and allow to cool completely before using. Peel the onions carefully, cover with salt and leave for 24 hours. Rinse thoroughly and pack into clean jars. Cover with the cool vinegar. Store with a cling film cover under the lid - should be edible in about 3 weeks - 1 month.
(My Granpa's recipe...i'm taking no credit there).   :)
[Necroticist] Tuesday, November 10, 2009 6:37:58 AM 
Yorkshire Puddings:
4 oz (100g) plain flour, 1/4 level tsp salt, 1 egg, 1/2 pint milk/water (mixed), approx 1 oz lard/dripping.
In a jug or bowl, sift the flour anf salt, make a well in the centre and add the egg and half the milk/water mix. Beat/whisk intil a smooth mixture - a good 3 - 5 mins. Add the rest of the milk/water - continue to beat until well mixed. Leave to stand for a good half hour. Melt the lard in a suitable tin and make sure it gets HOT. Pour the mixture in and cook on the top shelf at 400f/200c/mk6 for about 30 - 40 mins until risen and golden brown.
Tips - you can add a heaped tsp of cornflour with the plain flour - makes the pudding a little lighter. Also a tsp of mustard powder can be added to change the flavour a bit.
[Necroticist] Tuesday, November 10, 2009 6:26:58 AM 
Carribean Rum & Spice Cake:
9 oz (250g) sultanas, 9 oz (250g) raisins, 5 oz (140g) chopped dates, 3 1/2 oz (100g) glace cherries - halved, 3 oz (100g) glace ginger - chopped, 6 tbsp dark rum, finely grated rind and juice of 1 lime, 7 oz (200g) unsalted butter, 7 oz (200g) dark muscovado cane sugar, 4 medium eggs, 5 oz (140g) plain flour, 1 tsp ground allspice, 1/2 tsp grated nutmeg, 2 oz (55g) dessicated coconut, 2 oz (55g) chopped brazil nuts.
Place the sultanas, raisins, cherries and ginger in a large bowl. Add the rum. lime juice and zest, cover and leave at room temperature overnight.
Preheat an oven to 150c/300f/mk2. Line a 9'' (23cm) cake tin with non-stick paper. Place an empty 400g can in the centre, fill with baking beans and wrap with more non-stick paper.
Beat the butter and sugar together until light and 'fluffy'. Gradually add the eggs, beating hard after each addition (if the mixture looks like it's gonna curdle/seperate - beat in a tbsp of flour to stabilise). Sift together the flour, allspice & nutmeg, then fold lightly and evenly into the mixture. Stir in the coconut, brazils and soaked fruit. Spoon the mixture into the tin (making a 'ring' cake..) and level the surface. 
Bake for 2 - 2 1/2 hours until a golden brown (use the skewer test - insert a metal skewer into the centre = comes out clean it's cooked). Cool the cake in the tin, turn out carefully, remove the paper and wrap in greaseproof paper and foil to store.
Decorating it for xmas will be in a further post.
[Metalsteelz] Monday, November 09, 2009 8:14:44 PM 
awesome videos! and yummy food there xD :P
[Necroticist] Sunday, November 08, 2009 4:22:05 AM 
Beef Carbonnade:
1 1/2 lb cubed beef, 3 tbsp seasoned plain flour, 1 tbsp oil, 1 oz (25g) butter, 2 medium onions (sliced), 1 clove garlic (crushed), 1/2 pint (300ml) beef stock, 1 tbsp tomato puree, 1 tbsp english mustard, 1 tbsp red wine vinegar, 1/2 pint (300ml) guinness, 1 tsp brown sugar, 1 bouquet garni (readily available - looks like a herbal teabag), salt and freshly ground black pepper, 2 carrots (cut into chunks), 2 parsnips (cut into chunks).
Pre-heat an oven to 325f/170c/mk3. Coat the beef with the seasoned flour. Heat the oil and butter in an ovenproof casserole and brown the beef. (Can also be done in a large pan - then add to casserole dish). Add the onions and garlic and cook for 2 - 3 mins. Stir in the stock and add the tomato puree, mustard , vinegar, guinness, sugar, bouquet garni and season to taste. Bring to a boil, cover and cook in the oven for 1 hour. Add the carrots and parsnips and cook for a further hour.
Serve with garlic & herb croutons (Mix 1/2 oz (25g) butter with 1 or 2 cloves crushed garlic and 1 tbsp freshly chopped parsley. Slice half a french stick into 8 pieces. Lightly toast one side and spread the butter on the other side. Toast until golden). Arrange the croutons on the casserole and serve with potatoes and seasonal vegetables.
(Mustard croutons could be used = mix 1/2 oz (25g) butter with 1 tbsp dijon mustard - proceed as above).
[hellrider 31038] Saturday, November 07, 2009 7:22:01 PM 
 

special of the day  2 for 1  JUDAS PRIEST METAL MASTERPIECES ,TOTAL RUSH OF POWER IN YOUR FACE


dited at: Saturday, November 07, 2009 7:30:54 PM
Edited at: Saturday, November 07, 2009 7:34:09 PM
[Necroticist] Friday, November 06, 2009 5:21:28 AM 
Salmon with Whisky Sauce and Clapshot:
1 swede (about 500g (1lb 2oz), 500g (1lb 2oz) floury potatoes, salt and black pepper, 1 small onion - chopped, 85g (3oz) butter, 4 tbsp hot milk, 3 tbsp chopped chives, pinch of fresh grated nutmeg, 4 salmon fillets, 1 tbsp sunflower oil, 100ml (3 1/2floz) scotch whisky, 3 tbsp double cream.
Peel the swede and potatoes - cut into even sized chunks. Bring a large pan of salted water to the boil and add the swede, potato & onion. Bring back to a boil then simmer for 15 mins until well tender. Drain the veg well & mash with 40g (1 1/2oz) butter and the hot milk until pretty smooth - leave a little 'texture' tho. Stir in the chives and season to taste with the salt, pepper & nutmeg.
Meanwhile - season the salmon fillets with salt & pepper then heat 15g (1/2 oz) butter with the oil in a wide pan and fry the salmon skin side down for about 6 - 8 mins. Turn and cook for another 4 - 6 mins (depends on thickness). Lift onto warmed plates. 
Add the whisky to the pan and boil until it reduces to a 'syrup'. Reduce the heat & add the cream and whisk in the remaining butter a little at a time until you have a smooth sauce. Spoon over the salmon and serve with the clapshot and a green vehetable (beans are good).
Tip - to keep the clapshot warm while salmon is cooking, cover with a tea-towel - not a lid = stops them going 'soggy'.
[joedraper] Friday, November 06, 2009 2:07:10 AM 

I want cake Spa... ok lets compromise lol\

This doubles as your birthday cake too btw!


  [Show/Hide Quoted Message] (Quoting Message by spapad from Thursday, November 05, 2009 9:34:36 PM)
[hellrider 31038] Thursday, November 05, 2009 10:17:34 PM 
cheers   
  [Show/Hide Quoted Message] (Quoting Message by spapad from Thursday, November 05, 2009 9:34:36 PM)
[spapad] Thursday, November 05, 2009 9:34:36 PM 
Is this a cafe? Where is Shadow? I don't want cake, no coffee, no treats, Just give me a fine Beer Damnit! LOL
[hellrider 31038] Thursday, November 05, 2009 5:16:47 PM 


todays special A DOSE OF PAAAAAAAAINKILLLLLLLLLLLLLEEEEERRRRRRRR
Edited at: Thursday, November 05, 2009 5:17:10 PM
[Becks] Thursday, November 05, 2009 12:46:14 PM 
Sounds yum Necro! Thanks for sharing
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, November 05, 2009 6:53:01 AM)
[Necroticist] Thursday, November 05, 2009 8:41:52 AM 
Few more to come..Joe requested a cake...might have to make that 2 posts tho....
[Necroticist] Thursday, November 05, 2009 6:53:01 AM 
Kashmiri Chicken Curry:
1 medium onion - chopped, 2 oz (55g) butter, 2 tsp cumin seeds, 2 cloves garlic - crushed, 1'' (2.5cm) fresh ginger - grated, 2 tbsp tomato puree, 1 tsp chilli powder, 1 tsp paprika, 1/2 tsp turmeric, 1 tsp salt, 4 chicken breast fillets - cut into chunks, 1 bay leaf, 1 cinnamon stick, 2 1/2 floz (75ml) coconut cream (or single cream if preffered), 3 1/2 oz (100g) cashew nuts.
Melt the butter in a large pan and fry the onion until soft and lightly browned. Add the cumin, garlic & ginger - fry for about 1 min. Add the tomato puree, turmeric, salt and 7 floz (200ml) water - bring to a boil. Reduce heat and simmer for 10 mins.
Add the chicken and bay leaf, break the cinnamon stick in half and add. If the sauce looks too dry add a little more water. Reduce heat to a slow simmer, cover the pan and leave for about 15 mins to make sure chicken is cooked through.
In a heavy based pan - heat well and toast the cashew nuts until a nice golden brown. Stir into the curry with the cream of choice. Garnish with finely chopped coriander if u wish. Serve with Pilau rice & Naan bread.
(Remove the cinnamon & bay leaf before seving....).
[Necroticist] Thursday, November 05, 2009 6:19:16 AM 
Bangers & Mash with a Red Onion/Mustard Gravy:
1kg (2lb 4oz) potatoes (maris piper are perfect), salt & freshly ground black pepper, 1/4 pint (150ml) milk, 1/2 oz (15g) butter, 8 good pork sausages, 2 tbsp olive oil, 1 medium red onion - thinly sliced, 2 tbsp plain flour, 400ml (14 floz) good chicken stock, 1 tbsp wholegrain mustard (or a tbsp of worcestershire sauce for a different flavour).
Peel the spuds and cut into chunks, boil in salted water for about 20 mins or until tender. Drain well, return to the pan. Heat the milk until almost boiling - add to the potatoes and mash well with the butter, add black pepper to taste.
While the spuds are cooking, grill (or fry) the sausages until well cooked and the skins are a golden brown - turn frequently. Drain on kitchen paper to get rid of excess fat. Keep warm when making the gravy.
Heat the oil in a decent pan & fry the onions until soft and lightly browned. Stir in the flour and cook for about 1 min. Add the stock & stir until boiling. Cook, stirring, for about 2 mins, reduce to a simmer and add the mustard (or worcestershire sauce) & season to taste. Serve with the bangers & mash. If you must garnish - try finely chopped chives.
[CountessErzebethBathory9] Monday, November 02, 2009 7:49:15 PM 
HI!! Shadow..Hope all is well with U and Ellie and the Family...Thanx also for  always replying to me when i posted at ur cafe and of course to Ellie also...Ur both sweet and thoughtful friends..but, am quitting the priest cafe ..so the position is open... TC the both of you..


[Necroticist] Monday, November 02, 2009 11:21:34 AM 
Hi cafe ppl - hope all is well - i ain't been around a lot (busy) but have been asked to give out xmas cake and winter recipes - will do as soon as i can . TC all.
[hellrider 31038] Monday, November 02, 2009 12:28:27 AM 


special of the day JUDAS PRIEST HEAVY MEEETTT TTTAAALLL IN YOUR FACE
 
CRANK IT 
Edited at: Monday, November 02, 2009 12:31:26 AM
[CountessErzebethBathory9] Sunday, November 01, 2009 2:42:26 PM 
Thanx Shadow..Am glad u, at least appreciated it..Here just for you and Ellie...Seafood Paella..and a Bottle of Champagne and to top it off Chocolate dessert..Enjoy.. 



  [Show/Hide Quoted Message] (Quoting Message by ShadowVT from Sunday, November 01, 2009 1:44:22 AM)
[ShadowVT] Sunday, November 01, 2009 1:44:22 AM 
wow Lady B you are really good @ this mmmmmmm
xxxxxxxxxxxxxxxxxxxxxxxxxxxxx
[CountessErzebethBathory9] Saturday, October 31, 2009 8:04:32 PM 
Sorry Ron if i wasnt here this morning,,since its Halloween,,i was stirring my witches brew pot for all of you my Goulish Friends..It takes time  and only served at Nite..so Enjoy...

ur Bloody Mary....Brain stew...and something special for all of you ..


  [Show/Hide Quoted Message] (Quoting Message by ron h from Saturday, October 31, 2009 7:01:16 AM)
[Phantom A6] Saturday, October 31, 2009 7:40:28 AM 
Dancin' on the table just for the girls!!
  [Show/Hide Quoted Message] (Quoting Message by ron h from Saturday, October 31, 2009 7:01:16 AM)
[ron h] Saturday, October 31, 2009 7:01:16 AM 
What does a guy have to do to get some brain stew or a bloody Mary around here???
[Necroticist] Monday, October 26, 2009 9:11:17 AM 
Bit early - but here goes...
'Bonfire Hotpot' - 
14oz/400g braising steak (cubed), 2 tbsp sunflower oil, 1 large onion (sliced), 1 clove garlic (crushed), 2 sticks celery (sliced), 1 orange pepper (seeded/diced), 1/2 tsp crushed dried chillies, 400g can of chopped tomatoes, 14 floz/400 ml beef stock, 420g can of kidney beans (drained), 420g can of cannellini beans (drained), salt & pepper, parsley if u feel the need to garnish.
Trim the beef, fry The onion in hot oil over a fairly high heat, stirring well until a nice golden-brown. Add the beef and cook until coloured all over. Add the garlic and celery - cook for another minute or so. Add the pepper, chillies, tomatoes, stock, drained beans & season well. Bring to the boil, reduce the heat and simmer for 30 mins or until beef is tender. Adjust the seasoning to taste, garnish if u wish - serve in wide bowls with garlic bread...is great for mopping up the juices.
That and a firework display should make everyone happy....lol.
[CountessErzebethBathory9] Monday, October 26, 2009 8:03:33 AM 
Good Morning all...Sorry if am not here often..but today am here..so,heres some coffee and breakfasts to go..Enjoy..
Here Necro,ur coffee..a bit late but none the less..Hope ur gonna feel better..






  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Monday, October 26, 2009 2:58:55 AM)
[Necroticist] Monday, October 26, 2009 2:58:55 AM 
Again - coffee plz - am nursing a wee hangover.....heh
[Necroticist] Saturday, October 24, 2009 1:31:18 AM 
Gimme coffee - bloody cat had me up at 6.45 AM....lil sod...
[Goliath29] Thursday, October 22, 2009 4:56:17 PM 
Thank you Goddess!
[HOT ROCKIN' METAL GODDESS] Thursday, October 22, 2009 3:37:53 PM 
Baklava Recipe:
2 packages (16oz each) fillo dough - thawed according to package directions
4 sticks butter melted
 
Filling:
4 cups walnuts chopped
1/2 cup sugar
1 dash vanilla
 
Layer one whole package of fillo dough sheet by sheet with melted butter brushed between each one.
 
Layer filling mixture over dough.
 
**Preheat oven to 350F
 
Layer 2nd package of fillo dough with butter brushed between each layer on top of the filling.
Cut carefully into diamonds BEFORE baking baklava. Cut in diagonals first then cut straight down in even rows to form diamond shape.
 
Bake at 350 for 45-60 minutes until brown through the top layers to the filling.
 
Start making the syrup while the baklava is baking.
 
SYRUP:
3 cups sugar
2 cups water
1 cup light Karo syrup
1 dash vanilla
 
Cook sugar, water, and Karo syrup until boiling. Then simmer and add a dash of vanilla. Pour over baked baklava.
 
** Get the biggest pastry natural bristle pastry brush you can find, it'll make brushing the butter between the layers much easier!
[Goliath29] Thursday, October 22, 2009 1:10:16 PM 
I am interested Hot!! Shoot it my way please.
[HOT ROCKIN' METAL GODDESS] Thursday, October 22, 2009 12:50:29 PM 
DF, you had me at PEANUT BUTTER! Shoot me the recipe - I'd love to try it. I make an awesome baklava if anyone is interested in the recipe.
  [Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Thursday, October 22, 2009 8:00:35 AM)
[Goliath29] Thursday, October 22, 2009 12:36:40 PM 
I love to cook. And I do it well.
[Necroticist] Thursday, October 22, 2009 10:43:40 AM 
Talking of which - i need to go prep a bit - Nasi Goreng tonite....
[Necroticist] Thursday, October 22, 2009 9:37:09 AM 
Cooking is one thing i excell at...hehe - i've served that recipe to loads....one pumpkin full suits 4 ppl - unless ur a pig like me or my son...lol. U can use black marker pen to put the usual 'face' on the shell - makes it more 'with the season'
  [Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Thursday, October 22, 2009 9:24:59 AM)
[Deep Freeze] Thursday, October 22, 2009 9:24:59 AM 
Ah! Lesson learned, my friend!!! I shall give it a try!
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, October 22, 2009 9:23:09 AM)
[Necroticist] Thursday, October 22, 2009 9:23:09 AM 
Curry POWDER doth not a curry make...it's all in the spices...any 'powder' is a general mix/blend
  [Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Thursday, October 22, 2009 9:20:26 AM)
[Deep Freeze] Thursday, October 22, 2009 9:20:26 AM 
Oh I believe you! I did not see any curry powder in the ingredients......?
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, October 22, 2009 9:18:31 AM)
[Necroticist] Thursday, October 22, 2009 9:18:31 AM 
Trust me DF - it tastes awesome....is one of my fave dishes...
  [Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Thursday, October 22, 2009 9:11:49 AM)
[Deep Freeze] Thursday, October 22, 2009 9:11:49 AM 
HA!! Wonderful! Looks like we will have to try it. The Princess said it sounds awesome.
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, October 22, 2009 9:06:20 AM)
[Necroticist] Thursday, October 22, 2009 9:06:20 AM 
Was that OK? lol
[Necroticist] Thursday, October 22, 2009 9:03:08 AM 
Green Thai Curry Cooked In A Pumpkin - 
1 small/medium pumpkin. 1 tbsp sunflower oil, 4 chicken breast fillets (cubed), 1 clove garlic (crushed), 1'' fresh ginger root (peeled and grated), 1 small chilli (green is good - seeds removed - finely chopped), 4 tbsp fresh coriander (finely chopped), Rind (grated) & juice of 1 lime, 1 400ml can of coconut milk (NOT light..), 1/4 pint/150ml chicken stock, 1 green pepper (cored, de-seeded, sliced), 1 medium courgette(sliced)
Remove the top from the pumpkin & scoop out all the seeds - Scoop out some of the flesh - take care not to pierce the skin. (Seeds btw u can shove on a baking tray- drizzle with olive oil and salt - roast for 4 - 6 mins in the oven - great/nutritious snack), Cube the pumpkin flesh u have removed. 
Heat an oven to 170c/325f/mk3 - Place the scooped out pumpkin in a tray and cook for 30 mins.
Meanwhile - heat the oil in a large pan, cook the cubed chicken til turning white, add the garlic, ginger, chilli, coriander lime juice & rind. Stir well.
Add the coconut milk & stock - bring to a simmer & season to taste. (salt & pepper for the numb-nuts...lol)
Add the green pepper, courgette & cubed pumpkin.
Pour the mix into the semi-cooked pumpkin - replace the lid and cook for a further 20 - 40 mins (depending on size). The pumpkin should be soft but not collapsing.
I serve it with Jasmine rice...perfect! And as u serve it scoop more of the flesh out as it will have absorbed all the thai flavours.
Enjoy! Edited at: Thursday, October 22, 2009 9:04:32 AM
Edited at: Thursday, October 22, 2009 9:05:47 AM
[Deep Freeze] Thursday, October 22, 2009 8:35:45 AM 
Oh!!! Sounds GREAT!! Send it along, mate!
  [Show/Hide Quoted Message] (Quoting Message by Necroticist from Thursday, October 22, 2009 8:30:18 AM)
[Necroticist] Thursday, October 22, 2009 8:30:18 AM 
No - what i meant was - i have a recipe 'thai chicken curry cooked in the pumpkin shell' - is a MUST here on Halloween...so tasty..
  [Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Thursday, October 22, 2009 8:28:24 AM)
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