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Topics - codfather

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Balerno Loop / Princes Street Station
« on: January 25, 2019, 02:41:12 PM »
Princes Street Station was the largest station in Scotland when built. Part of the Caledonian Railway, it had 7 platforms and was the 3rd one built, which was opened in 1893.
The other 2 stations built were in 1848 a wooden structure and called Lothian Road Station. The second was built in 1870 but this was destroyed by fire.

This is a drawing of the station.



The station had upper levels added in 1903 and became "Princes Street Station Hotel".  When the station closed as a railway station in 1965 it was Called "The Caledonian Hotel later to become the "Waldorf Astoria Edinburgh - The Caledonian".



Balerno Loop / Dalry Road
« on: January 25, 2019, 02:40:31 PM »

Balerno Loop / Merchiston
« on: January 25, 2019, 02:39:44 PM »

Balerno Loop / Slateford Station
« on: January 25, 2019, 02:37:00 PM »
This station is still in use for main and suburban lines. It was demolished and rebuilt 19**

Balerno Loop / Hailes Halt
« on: January 25, 2019, 02:35:20 PM »
The Halt has been demolished and I can't find and images anywhere of it.
I have since read somewhere that the Halt was built for the golfers to use to get to Kingsknowe Golf Course.
I always thought it was for the mills that are around that area.

Balerno Loop / Colinton Station
« on: January 25, 2019, 02:32:51 PM »

Balerno Loop / Juniper Green Station
« on: January 23, 2019, 04:35:19 PM »
This station has now been demolished and a new building been erected on the site. See second image.

(c) junipergreen300

This building replaced the station

Balerno Loop / Currie Station
« on: January 08, 2019, 08:04:32 PM »
About 1.5 miles along the track we would have reached Currie Station. The Station has now gone, but the goods shed still stands.

It was being used by the Council, but it now looks like it has been sold and is being converted into a family house.
From what I have seen the outside brickwork has been saved in its original state.
When the weather gets better in the year I will go and take some more photos.

Balerno Loop / Balerno Station
« on: January 06, 2019, 12:40:01 PM »
Balerno had two stations, one goods and the other passenger. As yet I haven’t found the site of the passenger station, but the goods station has been built on. It became Balerno High School.
   The station opened on the 1st August 1874 and the last rain ran on the 1st November 1943 (LMS). The station finally closed 1st June 1949.

Date of photograph not known.

Balerno Passenger Station 1962.

Will take a wonder up to Balerno and try and take a more up to date photo some time later in the year. I’m pretty sure that this has now been built on, so might not be lucky. There is a road named “Station Loan”.
As I said earlier, the goods station has now been built on by Balerno High School.

R Recipes / Rhubarb Crumble
« on: October 19, 2018, 11:25:37 AM »
Rhubarb Crumble

500g rhubarb, chopped into chunks the length of your thumb
100g golden caster sugar
3 tbsp port (optional)

For the crumble topping
140g self-raising flour
85g butter, chilled
50g light brown muscovado sugar
50g chopped walnuts(optional)

1/ Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
2/ Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
3/ Heat oven to 200C/180C fan/gas 6.
4/ To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
5/ Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
6/ Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

B Recipes / Butter Chicken Curry
« on: September 23, 2018, 02:07:09 PM »
Butter Chicken Curry

• 1 lbs chicken breasts cubed
• 4 tbsp tandoori masala spice mix
• 1 cup/250 ml natural yogurt plain
• 2 tbsp ghee or vegetable oil 
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 tbsp ginger paste or grated ginger
• 1 tsp coriander
• 1/2 tsp turmeric
• 2 tbsp tomato paste
• 1/2 cup/125 ml water
• 1/2 cup/125 ml  whipping cream/double cream
• 1 tbsp fresh cilantro chopped

1. In a medium bowl mix the yogurt with the tandoori masala spice mix and add cubed chicken breasts.
Marinade for at least for 3 hours or overnight.

2. In a deep pan heat the ghee and fry the chopped onion, garlic and ginger together over low heat for 10 minutes.

3. Add the chicken with the marinade to the pan, add the coriander and turmeric, tomato paste and water, stir to combine,
then turn the heat up to medium and bring to a boil, then lower the heat and cook for 20 minutes covered.

4. Add the double cream, stir and cook uncovered for 10 minutes longer until the sauce is thick and desired consistency.
Add salt if needed. (There is salt in the tandoori masala spice mix, so only add extra salt if necessary.)

5. Serve with fresh cilantro and basmati rice.

B Recipes / Butter Chicken (easy)
« on: September 23, 2018, 01:06:52 PM »
Butter Chicken (easy)

500g skinless boneless chicken thighs

For the marinade
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt

For the curry
2 tbsp vegetable oil
1 large Onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted

To serve (optional)
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
Lime wedges

1. In a medium bowl, mix all the marinade ingredients with some seasoning.
Chop the chicken into bite-sized pieces and toss with the marinade.
Cover and chill in the fridge for 1 hr or overnight.

2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning.
Fry on a medium heat for 10 mins or until soft.

3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken.
Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds.
Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

C Recipes / Creamy tagliatelle with bacon and mushrooms
« on: September 22, 2018, 09:50:33 AM »
Creamy tagliatelle with bacon and mushrooms

400g  tagliatelle
250g  button mushrooms, halved or sliced
125g  bacon, chopped
125ml cream (or half milk, half cream)
50ml  chicken stock
50ml  basil pesto
30ml  grated Parmesan cheese
fresh basil, to serve

Boil the pasta in a large pot of salted water. Drain and keep warm.
Fry the bacon until just cooked.
Add the mushrooms and fry until they have browned and the bacon starts to crisp.
Reduce the heat and add the cream a little at a time, stirring as it thickens.
Stir in the stock and pesto and heat through.
Add the bacon sauce and the Parmesan to the pasta and toss to combine.
Serve with fresh basil.

T Recipes / Tagliatelle Recipe
« on: September 22, 2018, 09:39:16 AM »
Tagliatelle Recipe

•  400g plain flour, preferably '00' flour
•  pinch of salt
•  4 eggs
•  1tsp olive oil

1 :- Blend the flour, salt, eggs and olive oil together in a food processor to form a dough.

2 :- Put the dough onto a floured surface and begin to knead lightly.
Roll out as thinly as possible a rolling pin or a pasta machine if you have one and cut the dough into thin strips lengthways.
Lightly dust the pasta with flour and set aside to dry slightly.

3 :-  When ready to use, bring a large pan of water to boil rapidly, at a little salt to the water and drop the tagliatelle in and allow to float to the top.
This should take no more than 2-3mins.

See also :-  Creamy tagliatelle with bacon and mushrooms

Y Recipes / Yorkshire puddings
« on: September 21, 2018, 10:03:22 AM »
Perfect Yorkshire puddings recipe

•175g plain flour
• 1 tsp salt
• 3 eggs, beaten
• 300ml (1/2 pint) cold full-fat milk
• 150ml (1/4 pint) cold water
• 10g (1/2oz) goose fat or 15ml (1/2fl oz) vegetable oil

•Sift the flour and salt into a bowl. Make a well in the centre and add the beaten egg, milk and water.
Whisk until smooth. Pour the mixture into a jug and refrigerate, covered, for 1 hour.

•Preheat the oven to gas mark 8, 230C, fan 210C. Place a little fat or oil in each of the compartments of a Yorkshire pudding tray or a 12-hole cupcake tray.
Put in the oven and allow to heat for 5 minutes.

•Give the batter a final mix just before removing the tray. Carefully pour the batter into the compartments, being careful not to overfill.
Bake for 25 minutes or until the puddings have risen and are golden brown.

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