Published: Tue, 28 Mar 2006 05:50:00 +0000
Last Build Date: Fri, 30 Sep 2016 12:42:31 +0000Copyright: Simon Guettier
Tue, 28 Mar 2006 05:50:00 +0000A Major announcement
Tue, 28 Mar 2006 05:37:00 +0000A Major Announcement ...
Wed, 15 Feb 2006 20:54:00 +0000I Miss Blighty - Week 6 - Direct Download Here Featuring: All The News from Blighty including: Dark days for the British Forces in Iraq Outrage at demonstrators placards Weird weather .. in the UK, and the world. Your correspondence .... House prices in the UK. Food that's well beyond the sell by date. Water buffalo in Blighty. Special Features: Cooking curry - our version of the naked chef and lamb vindaloo! Check out Pat Chapman's Recipes and Curry Club. Holidays at Centre Parcs in the UK with my pal and neighbour, Neil. New Feature: Rock Around Britain - Bedfordshire. Shortwave Listening and the hobby of DX'ing. Read more about the fascinating hobby of DX'ing the shortwave bands here or here. http://imissblighty.blogspot.com/
Sat, 28 Jan 2006 14:53:00 +0000Classic car and movie legend changes hands... The Lib Dems ... having such fun! Spring arrives early at home ... Britain's supermarket food ... go ahead and poison yourself! Special Feature: Is this the best pub in Britain? Simon visits the magical, historical 'Royal Standard of England' public house near Beaconsfield. Also: Sven - can you work out the recording? A look at current British TV including: Rosemary & Thyme, Lewis, 'Millionaire', M&S adverts.
Sat, 14 Jan 2006 10:34:44 +0000Back for the New Year, with the podcast specially for the ex-pat overseas!
Tue, 20 Dec 2005 18:06:59 +0000Here it is - our Xmas Special. Happy Xmas! We're back in the middle of January.
Sat, 17 Dec 2005 18:19:25 +0000For the British Expat Overseas - and we have another special edition in 3 days!
Wed, 30 Nov 2005 22:00:59 +0000There is no description for this file!
Sat, 19 Nov 2005 13:39:00 +0000I Miss Blighty - Week 47 Podcast - Listen Now Featuring: Our Blighty Quiz Questions Your correspondence including: Send us your beer ideas! Colin's great new site - Podcast Launchpad Food you drool for! A visit to Marlowe in Buckinghamshire News items Britain's most popular comedy show - clips from 'Little Britain'
Tue, 01 Nov 2005 12:53:00 +0000I Miss Blighty - Week 45 Podcast - (Special With The British Forces in Bosnia) - Listen Now ... Featuring: Mines in Bosnia Balkans Summer Weather in October! How the British Forces Live in Bosnia Our regular quiz questions Sarajevo - a battled scarred city. British beer - even here! Inside My Den .... Recipe: Bosnian Spinach Pie - serves 8! 1 package thawed filo pastry 2 bags washed fresh spinach 1 egg 1/4 cup sour cream (can use low fat) 1/2 lb feta cheese, crumbled 1 cup shredded mild cheddar cheese olive oil 1 1/2 teaspoons salt low-fat milk low-fat plain yogurt (optional) Preheat oven to 350F Wash and drain spinach. Chop spinach and put in a big glass bowl. Add salt and mix with hands. Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable. Drain the spinach by either squeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner. Transfer drained spinach into a new bowl. Add egg, and sour cream. Fold in feta and cheddar cheese. Put some olive oil in a small bowl. Grease a 9"*13" glass or metal baking pan. Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface. TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking) Place one sheet of dough into the pan and cut away excess. Brush with oil, using either your hands or a pastry brush. Repeat until dough is 6 or 7 layers. Add a skim of filling with hands and spread evenly. Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients. Just make sure you finish with the dough on top, sort of like lasagna. Place pie in the oven, uncovered, about 45 minutes. The top becomes flaky. Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk. Bake for 15 more minutes. This dish can be served warm or room temperature. It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts. Playlist: Stevie Wonder - I Ain't Gonna Stand For It David Gray - The One I Love Fleetwood Mac - Go Your Own Way Frank Sinatra - That's Life Donovan - Universal Soldier Eric Clapton - Bad Love
Sat, 15 Oct 2005 09:01:00 +0000
Mon, 03 Oct 2005 06:24:00 +0000
Mon, 03 Oct 2005 05:57:00 +0000I Miss Blighty - Week 41 Podcast - Listen Now Featuring: Our weekly quiz Pensioners and sharks! Your letters - from Lucozade to fairy fancies! The top BBC overseas programme sales 'Lost' on Channel 4 Scots film tops 'locations' poll Out and about in a typical Blighty village .... Recipe: Cornish Pasties Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work. Housewives used to make one for each member of the household and mark their initials on one end of the pasty. These complete-meal pasties, which vary slightly in content in different parts of Cornwall, were popular in other parts of the country too. In Bedfordshire, for instance, they put fruit in one end of the pasty, for dessert; these were called "Bedfordshire Clangers." A prime cut of meat, such as rump, is often used in Cornwall for the pasties but, because of the high price of rump, you can use blade. INGREDIENTS: Potato - 1 medium cut into 0.5 cm dice, Onion, 1 medium chopped, Blade of beef or rump steak - 225g (8 oz) cut into 1 cm cubes, Plain flour - 225g (8 oz), Butter - 50g (2 oz) diced, Lard - 50g (2 oz) diced, Cold water - to mix, Beaten egg or milk - to glaze. METHOD: 1. Pre-heat oven to 220C / 425F / Gas 7. 2. Place the potato, onion and meat in a basin and mix well. 3. Place the flour in a bowl. Add the butter and lard, rub in until the mixture resembles fine breadcrumbs. Add about 2 tablespoons of water and mix to form a firm dough. Turn out onto a floured surface and knead lightly. 4. Divide the pastry into 4. Roll out each piece to about 15-18 cm (6-7 inches). Trim by cutting round the edge of a small plate. 5. Divide the filling between each round. Brush the edges with water and draw up the pastry on each pasty, in a line over the centre of the filling. Seal well. Flute the edge with your fingers. 6. Place the pasties on a baking sheet, fluted edges uppermost. Brush each with a little beaten egg or milk. Bake for 40-45 minutes, until golden brown. 7. Serve hot or cold. Playlist: Otis Redding - Dock of the Bay U2 - Vertigo Pink Floyd - Wishy You Were Here Beatles - Golden Slumbers/Carry That Weight Bob Marley - Three Little Birds
Fri, 23 Sep 2005 16:46:00 +0000Featuring: Our regular quiz questions. Our regular typically Brit recipe -easy to make! Thoughts on 07/07 - where in the world were you? Changes at B&Q and hardware stores in the UK, and how to look like a pro DIY'er! Petrol prices in the UK. Saturday Nite TV in the UK incl. the X Factor
Fri, 23 Sep 2005 16:45:00 +0000Featuring: Our regular Brit quiz questions. England and the Ashes - is it masking tape? Your emails and comments. Jamie Oliver & Junk Food Doner Kebabs, Curries and Pizza! 'Healthy' Commercial 50 Years of ITV The Big '208' returns ... Out and About in the Buckinghamshire Countryside The recipe this time - Bread and Butter Pudding Send us your Skype contact details The Walk of Fame/The Avenue of Stars