ChatterBank0 min ago
Mad Over Fifties Club
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Yet again I'd like to extend a warm welcome to all the happy mad over 50's
who dare to enter our hallowed halls this evening. In keeping with the time of year, tonight's festivities has a Hallow'een theme (fancy dress is recommended but optional) The Tapster has excelled himself this week brewing up a heady mix guaranteed (he says) to "pop" the pennies off the eyes of the dead! He calls it the "Deathly Cauldron"
On the hot plate tonight we have a delicious Hallow'een Hash, with a selection of Horses doovers and canopies for your further delectation. On the pudding trolley are treacle scones and toffee apples (the toffee apple harvest has been extremely good this year)
The entertainment for this evening will of course be the Towers Minstrels with their usual selection of madrigals and fugues but tonight for one night only, they will be joined by the Crypt Kickers, direct from their sell out tour of Transylvania. In honour of the occasion Igor has taken his chains out of mothballs and will wear them tonight (please forgive him if service is a bit slower tonight) the castle ghost Sir Cumference will also be around to haunt the proceedings and Horace has also promised to leave his comfy dungeon to join in the fun!
There will also be "dookin'" for apples in the swimming pool in the West Tower - full immersion will be required (cossies are provided)
For the rofl I have 1 Hallow'een Mask (used)
1 Witches Cauldron (in need of a good scour)
Come one, come all, and join in the fun....................
who dare to enter our hallowed halls this evening. In keeping with the time of year, tonight's festivities has a Hallow'een theme (fancy dress is recommended but optional) The Tapster has excelled himself this week brewing up a heady mix guaranteed (he says) to "pop" the pennies off the eyes of the dead! He calls it the "Deathly Cauldron"
On the hot plate tonight we have a delicious Hallow'een Hash, with a selection of Horses doovers and canopies for your further delectation. On the pudding trolley are treacle scones and toffee apples (the toffee apple harvest has been extremely good this year)
The entertainment for this evening will of course be the Towers Minstrels with their usual selection of madrigals and fugues but tonight for one night only, they will be joined by the Crypt Kickers, direct from their sell out tour of Transylvania. In honour of the occasion Igor has taken his chains out of mothballs and will wear them tonight (please forgive him if service is a bit slower tonight) the castle ghost Sir Cumference will also be around to haunt the proceedings and Horace has also promised to leave his comfy dungeon to join in the fun!
There will also be "dookin'" for apples in the swimming pool in the West Tower - full immersion will be required (cossies are provided)
For the rofl I have 1 Hallow'een Mask (used)
1 Witches Cauldron (in need of a good scour)
Come one, come all, and join in the fun....................
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.I'm sure there's pecan pie somewhere in the castle Daisy,I'll have Scoff put one on the pudding trolley.
Did I mention we have engaged the services of Madame Spellman and the local coven for a Spelling Bee? They are currently setting up in the conservatory anyone wishing to take part are welcome to join them there
Did I mention we have engaged the services of Madame Spellman and the local coven for a Spelling Bee? They are currently setting up in the conservatory anyone wishing to take part are welcome to join them there
Nungate MoFC Chickpea Curry
Ingredients:
3 cloves garlic, finely chopped
1½"/4 cm fresh ginger root, peeled and finely chopped
2 tsp ground cumin
2 tsp ground coriander
3 tbsp vegetable oil
2 tomatoes, peeled and chopped
5 fl oz/ 150ml vegetable stock
1 large onion, peeled and finely chopped
8 oz/ 225g white mushrooms, sliced
1 x 15 oz/ 425g can chickpeas, drained
2 oz/50g creamed coconut
3 tbsp chopped fresh cilantro/coriander plus extra unchopped for garnish
3 oz/ 75g toasted, flaked almond nuts (not optional to DN but for others).
Preparation: Serves 4
In a large skillet/frying pan gently fry the garlic, ginger and spices in 1 tbsp of oil. Take care not to burn. Add the chopped tomatoes and the vegetable stock. Bring to a gentle simmer and cook for 2 minutes.
Blend in a food processor or liquidiser to create a paste. Keep to one side.
In the same frying pan used before, heat the remaining oil and fry the onions for 3 mins, add the mushrooms and fry for 3 mins more.
Pour the curry paste over the cooked onions and mushrooms, add the chickpeas and chopped cilantro/coriander. On a gentle heat cook for 15 mins.
Finally stir in the creamed coconut and almonds if using.
Season to taste with salt and pepper.
Serve immediately garnished with fresh cilantro/coriander. Or, cool and refrigerate, or freeze.
Ingredients:
3 cloves garlic, finely chopped
1½"/4 cm fresh ginger root, peeled and finely chopped
2 tsp ground cumin
2 tsp ground coriander
3 tbsp vegetable oil
2 tomatoes, peeled and chopped
5 fl oz/ 150ml vegetable stock
1 large onion, peeled and finely chopped
8 oz/ 225g white mushrooms, sliced
1 x 15 oz/ 425g can chickpeas, drained
2 oz/50g creamed coconut
3 tbsp chopped fresh cilantro/coriander plus extra unchopped for garnish
3 oz/ 75g toasted, flaked almond nuts (not optional to DN but for others).
Preparation: Serves 4
In a large skillet/frying pan gently fry the garlic, ginger and spices in 1 tbsp of oil. Take care not to burn. Add the chopped tomatoes and the vegetable stock. Bring to a gentle simmer and cook for 2 minutes.
Blend in a food processor or liquidiser to create a paste. Keep to one side.
In the same frying pan used before, heat the remaining oil and fry the onions for 3 mins, add the mushrooms and fry for 3 mins more.
Pour the curry paste over the cooked onions and mushrooms, add the chickpeas and chopped cilantro/coriander. On a gentle heat cook for 15 mins.
Finally stir in the creamed coconut and almonds if using.
Season to taste with salt and pepper.
Serve immediately garnished with fresh cilantro/coriander. Or, cool and refrigerate, or freeze.