TessHolly  Offline
Crikey Mikey 6000
Joined: Mar 11, 2007
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6045 LabPounds
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No.of Labs: 3
Lab Names: Tess Holly Scarlet
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Location: Nottingham
Gender: 
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 Posted: Wed Mar 26, 2008 7:02 pm Post subject: |
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you'll also be like the pied piper - all the dogs will find your pocket, given half a chance 
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dizzybint Offline
puppy walker
Joined: Jul 22, 2008
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2873 LabPounds
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No.of Labs: 1
Lab Names: Poppy
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| Posted: Sun Aug 24, 2008 1:45 pm Post subject: |
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I've just made liver cake for the first time. I would live to say that Poppy loves me more today because of me but to be honest its because i stink of liver lol.
Great recipe thanks
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Snowpines Offline
puppy walker
Joined: Mar 09, 2007
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4777 LabPounds
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No.of Labs: 2
Lab Names: Lexie, Bronagh
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| Posted: Sun Aug 24, 2008 5:33 pm Post subject: |
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Cant see the recipe! 
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TessHolly Offline
Crikey Mikey 6000
Joined: Mar 11, 2007
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Posts: 1178
Posts Left: 0
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6045 LabPounds
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No.of Labs: 3
Lab Names: Tess Holly Scarlet
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Location: Nottingham
Gender:
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Items
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| Posted: Sun Aug 24, 2008 5:42 pm Post subject: |
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1lb (450g) Liver (preferably Lambs or chicken, not pig) (or, replace liver with a 400g tin of pilchards/tuna)
8ozs (200g) S/R Flour or plain - I use plain wholemeal,
2 Eggs
1 teasp garlic powder,
Mixed herbs (if you want)
Put liver into a blender/food processor until the mixture is smooth, pink and runny [not too rigid a requirement if you prefer to make it a bit chunky]. Add eggs, flour and garlic powder and mix into cake mixture. If it's a bit too dry add a bit of milk. I do all of this in a food processor.
Pour into greased (I use that bacofoil 'Release' shiny side down) Swiss roll type baking tin and place in the oven [150] for around 30-40 minutes. After 20 mins I take tray out and score the cake if I use plain flour.
Leave to cool and cut into bite size pieces.
It can be frozen into individual bags
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