Eh?

Oh heavens Merlot do I remember "Farmhouse Kitchen" !! Those two women seemed such old biddies, and one of them was so proud of her salt & pepper combo mix to make seasoning so much easier!

Its is so easy but dressed up with fruit and cream always looks spectacular.
anno I have found this one online if its any good.
australianfood.about.com/od/bakingdesserts/r/Pavlova.htm

yes it's my sister's best dish. I'll find the recipe,Anno. Best with raspberries and cream on the top. They make it a lot down under and toss them off in the same way we might make a Victoria sponge. The call it 'Knocking up a pav'.(so I'm told!)

Oven overnight.

anno I know what your talking about, its an Australian recipe that was I am almost sure in the farmhouse kitchen cookery book, once it was cooked you left the meringue in the over overnight for the best results. I have it packed somewhere but I used that recipe whenever I made a meringue.

I know I have had a recipe for Pavlova meringue that involved some kind of vinegar and, I think, cornflour, to give it a marshmallow texture. Does anyone have any idea what I am talking about?

All those brown paper packages tied up with string are a bit strange as well.

Back in the seventies I used to love a lunchtime TV programme called Farmhouse Kitchen. Does anyone else remember it?

No, I really rate Nigel Slater. He always happens to have leftovers that make somethbg special, rather than a bit of minging parmesan and some stale bread.

Does anyone else think some of the things that Nigel Slater throws together are a bit strange

I think Nigel Slater is a bit creepy.

Nigel Slater is very soothing. He says things like, 'Cheese and tomato go really well together' and doesn't make loud noises or use strange expression.

i lost count of the times she described her food as "voluptuous" but DH was drooling happily in the corner- whether at the food or Nigella- who cares? Whatever makes him happy!

Thanks, anno. I must remember to give the addition of white wine vinegar some careful consideration in future. I think Nigella is slowly going bonkers.

I can't win tonight! Better get an early night.

To get back to the OP: I've only heard the term 'under advisement' used by rather pompous public servants when they didn't really want me to know what they meant. It apparently means that whatever it is will be given careful consideration.

There's that echo again

Marguerite Patten in the 1950s. I used to have one of her books which was most useful when I was first cooking for myself. Hers were good basic recipes which really worked.

Marguerite Patten in the 1950s. I used to have one of her books which was most useful when I was first cooking for myself. It was good, basic cookery which actually worked.

We used to love The Galloping Gourmet!

There's a story that at the end of one of Fanny Craddocks programmes , Johnny turned to the camera and said "I hope all your doughnuts look like Fanny's"

I enjoy some cooking shows in Oz such as Good Chef Bad Chef, but irritating James Reeson who I thought was a Pom. He says things such as per gala instead of pergola, he can't be an Australian.

Wasn't "advisement" some sort of legal terminology? I think I recognise it. However I can't see it being appropriate for meringues - tortuous or what?

There was one who was billed as The Galloping Gourmet, and then there was The Naked Chef (he wasn't). There was Madhur Jaffrey (she had never cooked at home as they had Staff, but needed to make some dosh so wrote home for recipes and became a guru on Indian cooking)

I remember Philip Harben in the 50s/60s, but there were only one or two. Someone's bound to come up with another!

I have fantasies about Nigel Slater adopting me; I don't usually watch cookery programmes but I watched him a few weeks ago and it was like being in a sort of dreamland [I was falling asleep on the sofa at the time].