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The Buzz Cookery Club
Interested in cooking? Meet and Eat!Location
Dunbar
United Kingdom
Owner: Mac
This is a public group.
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Sign up Now!About
The Buzz Cookery Club is for you if you're interested in cooking, enjoy entertaining or being entertained and like variety in your food!
We'll chat, swap recipies, share hints and tips - and best of all we'll cook for each other.
We'll bring in chefs and organise demonstrations, we'll arrange dinners and our members will cook and be the guests.
So if this is interesting and something you could enjoy - join!
It'll be tasty good fun.
We'll chat, swap recipies, share hints and tips - and best of all we'll cook for each other.
We'll bring in chefs and organise demonstrations, we'll arrange dinners and our members will cook and be the guests.
So if this is interesting and something you could enjoy - join!
It'll be tasty good fun.
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- 3 replies in total
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14 Wall Posts
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by ArchiConserv 22 days agoHow many cooks here has the old Women's Institue cook book, would live without my copy, full of all those common receipe's as well as some from bygone years which can be nice to make up from time to time... when I get time I will post a few of the more unusual examples that can be found.. -
by ArchiConserv 22 days agoDo not swap from pasterised in an instant, even though it is "friendly bacteria" it will still have an effect on your body. Start with a small quantity at first and slowly build up over a coupe of weeks from pasterised to unpasterised. This will give your body time to adjust, as everyone (thankfully) is different.
Like Mac, I was brought up on unpasterised, mainly as to start with we had our own dairy herd... but I would be careful of doing a sudden change. -
by Mac 22 days agoI used to drink fresh milk from out of a cow as a youngun and it never did me any harm... It would be worth trying some of their skimmed stuff as I can't stomach full fat any more... -
by j-bar03 22 days agoFoodies, what do you think of 'raw' milk? Good idea or not? Here's what Hook & Son's say about it:
Farm fresh raw organic milk, un-pasteurised, un-homogenised natural clean milk with friendly bacteria. We deliver in our local area or you can buy whole milk, skimmed or butter online. When our milk turns you can make yoghurt or cheese, when other milk turns it is rancid and must be thrown away! http://www.hookandson.co.uk/ -
by Mac 2 months agoMoved a step closer to making The Ultimate Shawarma - tracked down some sumac and asafoetida compound.. after weeks of searching in East Lothian got them in Marchmont. And some scrummy Halwa, rose water, agave syrup and other "essentials"
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by Small World 3 months agoI have just made this (no bake) Lime and Ginger cheesecake - super easy, quick, delicious (and the biscuit base is fair trade):
Ingredients
* 200g pack Traidcraft stem ginger cookies, crushed
* 50g butter, melted
* 2 x 250g tubs mascarpone cheese (or cream cheese)
* 40g icing sugar, sifted
* Finely grated zest and juice of 2 limes
Method
1. Mix together the crushed biscuits and melted butter and press into the base of an 18cm (7 inch) spring sided or loose-bottomed cake tin (also makes 4 small individual desserts).
2. Place the mascarpone, icing sugar, lime zest and juice in a bowl and beat together. Spread over the biscuit base. Chill for 30 minutes. -
by miranda 7 months agosorry, I think I have been overexited about thisgroup, but after some consideration I have decided it isnt rightfor me yet (I have quite a small house and no drivers licence (yet) ) Hope to come back soon though!
M -
by miranda 7 months agomama mia, just follow this link
http://www.google.co.uk/search?sourceid=navclient&ie=UTF-8&rlz=1T4ACPW_enGB330GB330&q=melting+moments+recipe
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Latest Activity
- 22 days ago
ArchiConserv commented on the group The Buzz Cookery Club's wall:How many cooks here has the old Women's Institue cook book, would live without my copy, full of all those common receipe's as well as some from bygone years which can be nice to make up from time to time... when I get time I will post a few of the ...
- 22 days agoArchiConserv commented on the group The Buzz Cookery Club's wall:
Do not swap from pasterised in an instant, even though it is "friendly bacteria" it will still have an effect on your body. Start with a small quantity at first and slowly build up over a coupe of weeks from pasterised to unpasterised. This will ...
- 22 days ago
Mac commented on the group The Buzz Cookery Club's wall:I used to drink fresh milk from out of a cow as a youngun and it never did me any harm... It would be worth trying some of their skimmed stuff as I can't stomach full fat any more...
- 22 days ago
j-bar03 commented on the group The Buzz Cookery Club's wall:Foodies, what do you think of 'raw' milk? Good idea or not? Here's what Hook & Son's say about it: Farm fresh raw organic milk, un-pasteurised, un-homogenised natural clean milk with friendly bacteria. We deliver in our local area or you can buy ...
- 2 months agoMac commented on the group The Buzz Cookery Club's wall:
Moved a step closer to making The Ultimate Shawarma - tracked down some sumac and asafoetida compound.. after weeks of searching in East Lothian got them in Marchmont. And some scrummy Halwa, rose water, agave syrup and other "essentials"
- 3 months ago
Small World commented on the group The Buzz Cookery Club's wall:I have just made this (no bake) Lime and Ginger cheesecake - super easy, quick, delicious (and the biscuit base is fair trade): Ingredients * 200g pack Traidcraft stem ginger cookies, crushed * 50g butter, melted * 2 x 250g tubs ...
