Gingeletiss Posted 29 May, 2009 Share Posted 29 May, 2009 Breaking SSN news - Southampton administrators confirm late stages of negotiations with a number of parties. Another new thread on it's way...... Link to comment Share on other sites More sharing options...
Frank's cousin Posted 29 May, 2009 Share Posted 29 May, 2009 foreign interest from Switzerland? Ahr the rumoured Muesli Bros bid? Think they are linking with that Thai Cheese magnet Fon du Link to comment Share on other sites More sharing options...
Ludwig Posted 29 May, 2009 Share Posted 29 May, 2009 Someone hurry the **** up and buy us. Link to comment Share on other sites More sharing options...
Gingeletiss Posted 29 May, 2009 Share Posted 29 May, 2009 Cue..........multible ITK's telling us, how it is at the moment!!!! Link to comment Share on other sites More sharing options...
trousers Posted 29 May, 2009 Share Posted 29 May, 2009 How do you make a Swiss roll? Link to comment Share on other sites More sharing options...
trousers Posted 29 May, 2009 Share Posted 29 May, 2009 Switzerland = (cloud) Cuckoo Land Link to comment Share on other sites More sharing options...
trousers Posted 29 May, 2009 Share Posted 29 May, 2009 Link to comment Share on other sites More sharing options...
Ekelund24 Posted 29 May, 2009 Share Posted 29 May, 2009 How do you make a Swiss roll? Ingredients: Makes one 20 cm / 8 in roll 3 eggs 75g/3 oz caster (superfine) sugar 75g/3 oz self-raising (self-rising) flour Caster (superfine) sugar for dusting 75 ml/5 tbsp raspberry jam (conserve) Method: Whisk together the eggs and sugar for about 10 minutes until very pale and thick and the mixture trails off the whisk in ribbons. Fold in the flour and spoon into a greased and lined 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan). Bake in a preheated oven at 200°C/400°F/gas mark 4 for 10 minutes until well risen and firm to the touch. Sprinkle a clean tea towel (dish cloth) with caster sugar and invert the cake on to the towel. Remove the lining paper, trim the edges and run a knife about 2.5 cm/1 in in from the short edge, cutting half-way through the cake. Roll up the cake from the cut edge. Leave to cool. Unwrap the cake and spread with jam, then roll up again and serve sprinkled with icing sugar Link to comment Share on other sites More sharing options...
Frank's cousin Posted 29 May, 2009 Share Posted 29 May, 2009 'Supporting Saints is a bit like making Love to beautiful women... '?? Link to comment Share on other sites More sharing options...
trousers Posted 29 May, 2009 Share Posted 29 May, 2009 Ingredients: Makes one 20 cm / 8 in roll 3 eggs 75g/3 oz caster (superfine) sugar 75g/3 oz self-raising (self-rising) flour Caster (superfine) sugar for dusting 75 ml/5 tbsp raspberry jam (conserve) Method: Whisk together the eggs and sugar for about 10 minutes until very pale and thick and the mixture trails off the whisk in ribbons. Fold in the flour and spoon into a greased and lined 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan). Bake in a preheated oven at 200°C/400°F/gas mark 4 for 10 minutes until well risen and firm to the touch. Sprinkle a clean tea towel (dish cloth) with caster sugar and invert the cake on to the towel. Remove the lining paper, trim the edges and run a knife about 2.5 cm/1 in in from the short edge, cutting half-way through the cake. Roll up the cake from the cut edge. Leave to cool. Unwrap the cake and spread with jam, then roll up again and serve sprinkled with icing sugar That made me chuckle....cheers! Link to comment Share on other sites More sharing options...
Frank's cousin Posted 29 May, 2009 Share Posted 29 May, 2009 How do you make a Swiss roll? push him down the mountain? boom boom I'll get my coat Link to comment Share on other sites More sharing options...
Pancake Posted 29 May, 2009 Share Posted 29 May, 2009 push him down the mountain? boom boom I'll get my coat I think that about wraps up this thread! Link to comment Share on other sites More sharing options...
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