My Ma used to make stottie cakes when we were kids but none of this savory cheese stuff, buttered with half a pan of chips a little salt then out in the sunshine sitting on the path ..... heaven, sadly that was 60 years ago she is long gone and I am not far behind her now but those were the days !!
Lets see if we can preserve some classics this year. Will have to look at the subs - not sure. Its about helping on here. Make sure folks can put a meal on the table. If you follow the recipes most of the ingredients run along - so folks can make or buy and we will use for two of three meals - that way folks do not waste money. Best, Rik
@@BackyardChef Hi Rik, I just subscribed a day or two ago. I appreciate your use of the word 'preserve'. So much has fallen away into the ether in the last few.. Keep up your spirit. ✌️❤️💐
This looks delicious! The cheese savory reminds me very much of pimiento cheese, a beloved favorite in the southern United States, which has mostly the same ingredients plus chopped pimiento or roasted sweet red pepper. It’s very popular, and I love it.
I thought pimento cheese used a base of cream cheese? Or cream cheese/mayo? Or maybe also some Miracle Whip (sort of a sweetened mayo spread) added? But I live in the northeast US, so I'm not sure, as it's not part of our tradition here. I do know there's plenty of versions on TH-cam.
Im 72. In my childhood in Durham city, they were called Fadges or Flat Cakes. Now its Stotties. Greggs sell them in packs of 2 in Durham. They also sell fresh Peach Melbas which i always buy to take back to london. After 55 years in london, im still a Durham City girl at heart.
About 25 years ago I answered the phone to my granddad's next door neighbour and he said 'son, I've left a fadge on your granda's table'. I was gobsmacked because as a junior Geordie fadge was a rude word for a woman's nether regions!
Cheese savoury is one of my favourite fillings. We ate this by the bucket load as kids growing up here in chilly Jockland. Even up until recently, it was a required filling for sarnies and baked potatoes in works' canteens. Same recipe as yours except we added cibeys/spring/salad onions for a wee bit of colour and tang. Great video, as always. Thank you.
As an old Geordie lass from Newcastle in Canada I grew up eating stotties every Sunday, made by me Nana, and I must be showing me age because we had them with ham and pease pudding, none of this cheese filling stuff. I suppose times change over 50 years. It's not that I divvent like cheese mind🎉, but it was thick slices of cheddar in sarnies back then. With tomato slices and even cucumber in summer. I still think of me Nana's stotties and mince pies with nostalgia. Thanks for the recipes of traditional foods. I'm really enjoying them all no matter what part of the Isles they came from. Lovely grub. 😊👍
I haven't had a proper stottie for at least 10 years. It's got to the point now where people just think that stottie is a geordie word for bread roll. It's not! Thanks for showing people what it really is.
Thanks for this, my Dad is from London, England and grandparents County Durham folk. I make my old Dad very generous egg sandwiches, and you have given me the idea to mix this stottie mix with the egg, and mustard etc mix for him. Can't wait to show him your videos. He was one of the WW2 evacuee kids. I'm watching your fantastic English recipe videos in New Zealand.
Fascinating dish! Your video inspired me to look up the history, the Ploughman's Lunch, Branston pickle, etc. Love your historical dishes. All the Best from San Francisco!
My late mam was from Blackhall colliery County Durham and she always made stotty and fadgies with strong flour water sugar salt and a bit lard, lovely bread and filling
I remember a lot of these recipes as a whipper snapper, back in the day my nan n mom made 😊. Good old home cooking, before the ready meals killed it. Thank you for the memories 😊
So similar to a cheeseslaw sandwich which made it into the Australian dictionary a few years ago. From Broken Hill. I must say delicious will try this with the home-made bread.
My late cousin , a proud Geordie, was delighted when Greggs opened it's first shop in London...many years ago...He went in and asked for A Stottie cake....only to be told.." We don't sell p......(foreign) food here.." He was so disappointed. More recently Greggs opened a shop in a North Wales town...I also went in and asked for a Stottie....the staff were bewildered...never heard of them.!!! I did tell them, but still no Stotties here..😢
Hi Rik, just discovered you, where have we been??! I don't think I'll be scratching my head ever again wondering what to try cooking next now we have arrived at your wonderful channel. Thank you for all your fantastic recipes! Keep up the Great work Chef 👍🙏
Thanks, Paul. I try to keep everything as easy as possible. All recipe work no con's on here. Just remember to adjust and taste to how you like it. I hope you find something you like. Many coming! Best, Rik
I make cheese savoury sandwiches - so tasty - first place I tasted it was years ago in our local Greggs and as I’m in Scotland they used a soda scone 😋
That looks real yummy to this sheltered cook. Another unknown dish to me that I'll have to try. Being a bit of an off-the-beaten-path Cooking Rascal, that Stottie looks like it would also taste fabulous with a gourmet egg salad or tuna or salmon salad filling. I'll try it out when no one is looking so I can quietly eat the evidence of my blasphemy! HA HA!
A pie shop near me, that also sells freshly made sandwiches (All really good stuff btw) has cheese savoury. Despite being 65, I'd never heard of it until a couple of months ago. Mind you, I'm in the North West, so maybe the shop owner is from the North East, I don't know. I've never tried it, but I will be doing now. First from the bakery, and then home made to your recipe. Doesn't seem to be anything not to like in there, so I'm looking forward. I'll make the stotties too. Thanks Rik.
Hi Rik, brilliant , brilliant food memories from going to work in various Tyneside shipyards and , as a West Country farm kid, being utterly bewildered at being offered stotties and fadge in the local bakeries....................... But the stotties I remember had ham and pease pudding filling, and the fadge seemed to be a very distant cousin to the potato bread cooked by my Mum. All lovely tho' ..... and need to remind myself how good this is by trying your recipe - thank you so much!!
Hi Rik. When you place the pastry in the deep cake/pie tin for corned beef and tattie pie, slip the sides off and place pastry just on the bottom of tin, but folded in. Then put sides back on and press pastry into sides. It is easier for sure ... Having tried both ways.
Greggs, the home of the stottie cake, sells cheese savoury sandwiches in the Newcastle area definitely. They’re made fresh everyday in they’re famous stotties xx
I'm in Idaho and make all types of breads. First, I've heard of Stottie and is now on my list to make soon. Definitely going to give that filling a try also. Thanks for sharing.
I'll make this tomorrow, but I'm fond of the shaggy dough method for bread. If it works out well, I'll let you know because shaggy dough doesn't require the neading that I detest doing
Thank you RIK much appreciated. Took me back to the 50's watching my late mother-in-law making excellent stottie cakes; the name Stottie is said to come from the the word to stot which in the NE is another word for bouncing. She never used scales had little or no kitchen equipment and she baked the stotties in an old Victorian solid fuel range. No thermometers either. All done from experience. Noting your comments about all purpose flour v. strong flour; i think maybe she used all purpose and i doubt if plastic bags would be available then to cover the dough. I cannot understand how I missed your original video but it will be the first thing to try in my HYSapeienta when i get one. Another viewer has already said that Greggs make them but I think you will be lucky to find them south of Co. Durham but they are not in the same league as yours as the crumb is/was finer and not much different to regular bread.
Amazing that I came across this video today! I had a massive hankering for one of these beauties yesterday and last night put one together for supper here in China!! As a Durham lad it was immediately back to my childhood when these were an everyday possibility from Hill’s Bakers and most butchers shops! Cheers Rik!
When I lived in Newcastle on Tyne, back in the 70's, you could get stotties at every bakery; they were the local sandwich lunch, with a huge range of fillings. Eaten by everyone. I really hope they have not died out!
I used to Live in Sunderland in the 80's and 90's and I would go to Carrick's Bakers for a Ham and Pease pudding salad stottie . They were a good 7 inch diameter minimum . They were freshly prepared infront of you with PROPER ham sliced in the machine and pease pudding out of a big ceramic pot which was also fresh. Cost was 90p which we used to think was expensive , considering you could go to a chippy and get a large sausage and chips for under a quid . I would have the stottie anyday . Does anyone know if Carricks is still about?
Have you thought of doing proper Irish stew, bread and butter pudding, those delicious pancakes our mums used to make in Shrove Tuesday with sugar sprinkled on them? How did they make toffee for toffee apples?
Around here we'd call that a pimento cheese sandwich if only it had roasted red bell pepper instead of carrot. I want to try it your way, bet it's a keeper. Oh now I want one!! Thanks for sharing, when do you find time to sleep? :)
That's inspired me for my late lunch today but wi a bit less mayo for me, maybe just the salad cream. I don't have time to bake anything this morn but I have a round of soda scone here and I'm thinking that could be a push by as a substitute for the stottie. Not the same, I know but what do you think? Sodie scone, aye or no? 😀
@@BackyardChef mine says not to use any solvents, cleaning fluids or abrasive cloths. The shelves can't go in the dishwasher either...... I've taken to using a bicarb paste but it's nowhere as effective as I'd like. Mine is in a community kitchen where I work, other users don't seem to want to clean it after they've used it, despite me asking .
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Hi Rik. Love cheese savoury sarnies. Agree lovely in stottie cake. Beautiful. Definitely carrot addition. Thank you from Durham.
Thanks, Tracey. Are they still around? They used to be very popular. Best, Rik
My Ma used to make stottie cakes when we were kids but none of this savory cheese stuff, buttered with half a pan of chips a little salt then out in the sunshine sitting on the path ..... heaven, sadly that was 60 years ago she is long gone and I am not far behind her now but those were the days !!
Thank you. Best, Rik
Rik you are working your arse off lately producing these quality recipes👌 I'm just glad your subscribers are growing like crazy...you deserve it mate
Lets see if we can preserve some classics this year. Will have to look at the subs - not sure. Its about helping on here. Make sure folks can put a meal on the table. If you follow the recipes most of the ingredients run along - so folks can make or buy and we will use for two of three meals - that way folks do not waste money. Best, Rik
@@BackyardChef
Hi Rik, I just subscribed a day or two ago. I appreciate your use of the word 'preserve'. So much has fallen away into the ether in the last few.. Keep up your spirit. ✌️❤️💐
Thank you will do. Best, Rik@@nikip9161
This looks delicious! The cheese savory reminds me very much of pimiento cheese, a beloved favorite in the southern United States, which has mostly the same ingredients plus chopped pimiento or roasted sweet red pepper. It’s very popular, and I love it.
That sounds right up my street. If you are willing to share your recipe I would love that. Best, Rik
I thought pimento cheese used a base of cream cheese? Or cream cheese/mayo? Or maybe also some Miracle Whip (sort of a sweetened mayo spread) added? But I live in the northeast US, so I'm not sure, as it's not part of our tradition here. I do know there's plenty of versions on TH-cam.
Thanks for sharing, Patricia. Best, Rik@@patriciamorgan6545
I make my pimento cheese with shredded cheese, mayo, chopped pimento and cayenne pepper from Memphis Tennessee USA
That saounds amazing! Cant get hold of pimento here, however I will look to try your recipe. Best, Rik@@bharmon920
Im 72. In my childhood in Durham city, they were called Fadges or Flat Cakes. Now its Stotties. Greggs sell them in packs of 2 in Durham. They also sell fresh Peach Melbas which i always buy to take back to london. After 55 years in london, im still a Durham City girl at heart.
Good on ya! The Peach Melbas sound amazing! Best, Rik
I always bring back half a dozen stotties to the south coast after gannin Yem.
About 25 years ago I answered the phone to my granddad's next door neighbour and he said 'son, I've left a fadge on your granda's table'.
I was gobsmacked because as a junior Geordie fadge was a rude word for a woman's nether regions!
Yes, having done my schooling in Co Durham I know the word well. Best, Rik@@hanifleylabi8071
Cheese savoury is one of my favourite fillings. We ate this by the bucket load as kids growing up here in chilly Jockland. Even up until recently, it was a required filling for sarnies and baked potatoes in works' canteens. Same recipe as yours except we added cibeys/spring/salad onions for a wee bit of colour and tang. Great video, as always. Thank you.
Thank you for sharing. On baked potatoes, yum. Thank you. Best, Rik
I'm from North Dakota and have never heard of such a thing as a stottie or a sarnie, but I gotta try one! Thanks for sharing.
Hope you enjoy. Love to North Dakota - to think a Stottie from the North East of England might be made there. Amazing! Best, Rik
As an old Geordie lass from Newcastle in Canada I grew up eating stotties every Sunday, made by me Nana, and I must be showing me age because we had them with ham and pease pudding, none of this cheese filling stuff. I suppose times change over 50 years. It's not that I divvent like cheese mind🎉, but it was thick slices of cheddar in sarnies back then. With tomato slices and even cucumber in summer.
I still think of me Nana's stotties and mince pies with nostalgia. Thanks for the recipes of traditional foods. I'm really enjoying them all no matter what part of the Isles they came from. Lovely grub. 😊👍
Thank you. Best, Rik
I love pease porridge. I have a ham bone in the freezer to make it tastier when I get the time. Hi from Australia.
I haven't had a proper stottie for at least 10 years.
It's got to the point now where people just think that stottie is a geordie word for bread roll. It's not!
Thanks for showing people what it really is.
Your right, its not a bread roll. A Stottie is an amazing bread in its own right. Best, Rik
Thanks for this, my Dad is from London, England and grandparents County Durham folk. I make my old Dad very generous egg sandwiches, and you have given me the idea to mix this stottie mix with the egg, and mustard etc mix for him. Can't wait to show him your videos. He was one of the WW2 evacuee kids. I'm watching your fantastic English recipe videos in New Zealand.
Love to NZ. Thank you for sharing make up that Stottie and he will be impressed. Best, Rik
Love Rik’s simple home style recipes!
Thank you, yes nowt complicated on here. Best, Rik
Fascinating dish! Your video inspired me to look up the history, the Ploughman's Lunch, Branston pickle, etc. Love your historical dishes. All the Best from San Francisco!
Love to San Francisco. There will be many following all Historical. Best, Rik
Oh, Branston pickle. The best ever pickle. So hard to come by or find a good recipe.
Ingredients are hard to come by here. Swede is very hard and expansive and in the UK very cheap. Best, Rik@@JoColours
Love this love the north east just brilliant Rik
Thank you. Best, Rik
My late mam was from Blackhall colliery County Durham and she always made stotty and fadgies with strong flour water sugar salt and a bit lard, lovely bread and filling
Forgot to say mam called stotty a flattie bread
Great memories. Thanks for sharing. Best, Rik
Yes I can see why. Best, Rik
I remember a lot of these recipes as a whipper snapper, back in the day my nan n mom made 😊. Good old home cooking, before the ready meals killed it.
Thank you for the memories 😊
My pleasure, Dean. Hold to the memories. Best, Rik
We enjoyed it in Alnwick and Seahouses. Delicious
Thank you. Best, Rik
So similar to a cheeseslaw sandwich which made it into the Australian dictionary a few years ago. From Broken Hill. I must say delicious will try this with the home-made bread.
Sounds fantastic. Best, Rik
My late cousin , a proud Geordie, was delighted when Greggs opened it's first shop in London...many years ago...He went in and asked for A Stottie cake....only to be told.." We don't sell p......(foreign) food here.." He was so disappointed. More recently Greggs opened a shop in a North Wales town...I also went in and asked for a Stottie....the staff were bewildered...never heard of them.!!! I did tell them, but still no Stotties here..😢
Thank you. Best, Rik
Hi chef that look really great what beautiful bread you made I love all they old recipes that you are
Making nice chef love it ❤❤
Thanks so much. Best, Rik
Grated carrots, wow who would have thought with cheese, looks delicious.That bread tho, makes it.
Carrots deliver sweetness. Best, Rik
Hi Rik, just discovered you, where have we been??! I don't think I'll be scratching my head ever again wondering what to try cooking next now we have arrived at your wonderful channel. Thank you for all your fantastic recipes! Keep up the Great work Chef 👍🙏
Thanks, Paul. I try to keep everything as easy as possible. All recipe work no con's on here. Just remember to adjust and taste to how you like it. I hope you find something you like. Many coming! Best, Rik
I BET THE CARA-MA MAN EATS WELL...I TRY ALL YOUR RECIPES THERE GREAT ..GOD BLESS AND THANK YOU
BTW I AM IN MALTA BUT FROM ENGLAND
I do thank you. I prep cook film edit upload answer comments. Thank you. Best, Rik
All the best to Malta
Greggs still sell stotties which I buy regularly & yes they are great filled with savoury cheese .you can also fill them with ham & peaspudding yumm'
Thank you. Best, Rik
I used to love a cheese-savoury stottie from Greggs back in the 80's.
Yes, I did too! Best, Rik
I make cheese savoury sandwiches - so tasty - first place I tasted it was years ago in our local Greggs and as I’m in Scotland they used a soda scone 😋
Sounds great! Will have to make some of those. Thanks for sharing. Best, Rik
Will try it nice one ❤
Thank you. Best, Rik
That looks real yummy to this sheltered cook. Another unknown dish to me that I'll have to try.
Being a bit of an off-the-beaten-path Cooking Rascal, that Stottie looks like it would also taste fabulous with a gourmet egg salad or tuna or salmon salad filling. I'll try it out when no one is looking so I can quietly eat the evidence of my blasphemy! HA HA!
Yes stotties are so versatile. Ha ha ha. Thank you. Best, Rik
That'll get you through your workday! Thank you!
You know I loved making this video - I really enjoyed the Cheese savoury stottie. Had a mug of tea with it. Best, Rik
A pie shop near me, that also sells freshly made sandwiches (All really good stuff btw) has cheese savoury. Despite being 65, I'd never heard of it until a couple of months ago. Mind you, I'm in the North West, so maybe the shop owner is from the North East, I don't know. I've never tried it, but I will be doing now. First from the bakery, and then home made to your recipe. Doesn't seem to be anything not to like in there, so I'm looking forward. I'll make the stotties too. Thanks Rik.
Thank you. Best, Rik
Oh brill, fab.
I also remember a Stottie filled with a traditional English cooked breakfast, albeit here in York...hi 5 Rik
Cheers, Neil. Best, Rik
Student staple for Newcastle Uni in the late 70's and 80's...😅
Yes, I wonder how many were eaten? Best, Rik
Hi Rik, brilliant , brilliant food memories from going to work in various Tyneside shipyards and , as a West Country farm kid, being utterly bewildered at being offered stotties and fadge in the local bakeries....................... But the stotties I remember had ham and pease pudding filling, and the fadge seemed to be a very distant cousin to the potato bread cooked by my Mum. All lovely tho' ..... and need to remind myself how good this is by trying your recipe - thank you so much!!
Thank you. Best, Rik
Reminds me of living in Sheffield some 30 years ago.
Good memories. Best, Rik
Yum. I do love cheese sandwiches. This is another must try. Thanks again chef Rik.😊❤
You are so welcome. The filling is a must in my kitchen. Best, Rik
Hi Rik. When you place the pastry in the deep cake/pie tin for corned beef and tattie pie, slip the sides off and place pastry just on the bottom of tin, but folded in. Then put sides back on and press pastry into sides. It is easier for sure ... Having tried both ways.
Great tip! Thanks. Best, Rik
Greggs, the home of the stottie cake, sells cheese savoury sandwiches in the Newcastle area definitely. They’re made fresh everyday in they’re famous stotties xx
Thank you very much. Best, Rik
Looks so delicious💕
Thanks you. Best, Rik
Excellent 😊
Thank you. I love it. Best, Rik
I'm in Idaho and make all types of breads. First, I've heard of Stottie and is now on my list to make soon. Definitely going to give that filling a try also. Thanks for sharing.
Hope you enjoy! Love to Idaho, Best, Rik
I'll make this tomorrow, but I'm fond of the shaggy dough method for bread. If it works out well, I'll let you know because shaggy dough doesn't require the neading that I detest doing
Thank you. Best, Rik
Gonna do it
Good on ya! I love it! Best, Rik
Thank you RIK much appreciated. Took me back to the 50's watching my late mother-in-law making excellent stottie cakes; the name Stottie is said to come from the the word to stot which in the NE is another word for bouncing. She never used scales had little or no kitchen equipment and she baked the stotties in an old Victorian solid fuel range. No thermometers either. All done from experience. Noting your comments about all purpose flour v. strong flour; i think maybe she used all purpose and i doubt if plastic bags would be available then to cover the dough. I cannot understand how I missed your original video but it will be the first thing to try in my HYSapeienta when i get one. Another viewer has already said that Greggs make them but I think you will be lucky to find them south of Co. Durham but they are not in the same league as yours as the crumb is/was finer and not much different to regular bread.
Thank you 😋 Best, Rik
Another Asome one Haven't made fresh bread since HS God you make me motivated to get a kitchen. No need to respond heart would be good Thanks.
Get in the kitchen. Best, Rik
@@BackyardChef need one first and I promise cornbeef and a picture give me 6m
I have to try this. ❤
Amazing that I came across this video today! I had a massive hankering for one of these beauties yesterday and last night put one together for supper here in China!! As a Durham lad it was immediately back to my childhood when these were an everyday possibility from Hill’s Bakers and most butchers shops! Cheers Rik!
Oh wow! Nice one, mate. You just can't go wrong with foo like this! As it shows were ever you are in the world. I love it. Thank you. Best, Rik
That looks amazing, Rik. I'm definitely going to give it a go.
Hope you enjoy. This is one of my tasty go to's in all honesty. Best, Rik
👁👁 Happy to drop by… 13:41
Thank you. Best, Rik
Love this sandwich filler
Thank you. Best, Rik
When I lived in Newcastle on Tyne, back in the 70's, you could get stotties at every bakery; they were the local sandwich lunch, with a huge range of fillings. Eaten by everyone. I really hope they have not died out!
They are not as available as they once were. Best, Rik
I used to Live in Sunderland in the 80's and 90's and I would go to Carrick's Bakers for a Ham and Pease pudding salad stottie . They were a good 7 inch diameter minimum . They were freshly prepared infront of you with PROPER ham sliced in the machine and pease pudding out of a big ceramic pot which was also fresh. Cost was 90p which we used to think was expensive , considering you could go to a chippy and get a large sausage and chips for under a quid . I would have the stottie anyday .
Does anyone know if Carricks is still about?
Great memories and thanks for sharing. Pease pudding stottie, my mouth is watering. Best, Rik@@gpo746
Sadly Carricks has gone but Greggs has exploded all over the country. Sadly no Stotties down South@@gpo746
Was Carrick's the one in park lane bus station?
YUM
Yes, indeed! Best, Rik
"I'm going in there with ..." is so funny. Why not just "I'm adding ... "? Lol
We all speak differently I guess. Glad it was amusing. Best, Rik
Have you thought of doing proper Irish stew, bread and butter pudding, those delicious pancakes our mums used to make in Shrove Tuesday with sugar sprinkled on them? How did they make toffee for toffee apples?
I have all suggested on the channel. Hope you enjoy them. Best, Rik
Around here we'd call that a pimento cheese sandwich if only it had roasted red bell pepper instead of carrot. I want to try it your way, bet it's a keeper. Oh now I want one!! Thanks for sharing, when do you find time to sleep? :)
Thank you. Best, Rik
Make you homesick scran.
Stottie cake is one of the best breads in the UK.
PS. Greggs shops don't sell stottie cakes in the south.
I agree. Best, Rik
Greggs still do a cheese savoury in half a Storttie take away in Newcastle.
Greggs used to do warm stotties with rubbish margarine when I was at school. Used to fill them with crisps, preferably wotsits.
Nice to hear not completely died a death. Best, Rik
Yeah, margarine used everywhere, cost cutting. There is one thing - the Stottie empty can have a multitude of fillings. Best, Rik
Looks good Rik. 👍
Wonder what it'd be like grilled. Mmmmmm 😉
Hope you enjoy! Let me know. Best, Rik
Just subbed.Loving the recipes.Thank you....see you have some suet at the back.Could you make a steak n kidney pud at some stage please?
Thank you. Yes I can. Its scheduled already. One of my favourites. Best, Rik
Great !@@BackyardChef
That's inspired me for my late lunch today but wi a bit less mayo for me, maybe just the salad cream. I don't have time to bake anything this morn but I have a round of soda scone here and I'm thinking that could be a push by as a substitute for the stottie. Not the same, I know but what do you think? Sodie scone, aye or no? 😀
Sounds great! I would do that. Thank you. Best, Rik
I’m not British.
What is “salad cream”?
Carrots, onions, cheese and lots of Mayo on heavy bread?
I dunno…
I did do the pan haggerty and was very good!
I’m guessing Miracle Whip. A salad dressing base a bit more tangy than mayo. That’s what it looks like.
@@jmhp4930
Ahh Yes… probably right.
Here you go a recipe if you cant buy - th-cam.com/video/vM78jeg5vsA/w-d-xo.html Best, Rik
Salad cream is a type of mayonnaise. Heinz make it in the UK
@@BackyardChef ah! Thanks, very helpful!
We sometimes called them a "fadge." No idea where it comes from.
Thank you. Best, Rik
I love these air fryer ovens, such a great piece of kit for any kitchen. My only issue is that they're so dang hard to clean😢
Any advice?
Not really, apart from clean every use - and I'm sure you do. Mr Muscle. Best, Rik
@@BackyardChef mine says not to use any solvents, cleaning fluids or abrasive cloths. The shelves can't go in the dishwasher either...... I've taken to using a bicarb paste but it's nowhere as effective as I'd like. Mine is in a community kitchen where I work, other users don't seem to want to clean it after they've used it, despite me asking .
What is salad cream? is it dressing? I need to make it!❤
Maybe something like Miracle Whip?
@@jmhp4930 oh yes! So mayo with sugar a little garlic powder, paprika and parsley perhaps if you have no Miracle Whip.
@@canadianjaneoriginal and a bit of lemon juice maybe 😉
@@jmhp4930 yesss! excellent
Here you go a recipe th-cam.com/video/vM78jeg5vsA/w-d-xo.html Best, Rik
Fatsoes at Redcar make a lovely cheese savoury bun
Great name, and good to know! thanks for sharing. There doesn't seem to be many anymore! Best, Rik
What's the difference between a 60 second minute, and just a little minute?
A little. Thank you. Best, Rik
Looks a bit like Turkish bread
Great comparison. Amazing how recipes evolve and travel. Best, Rik