cooked a new recipe today.

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Re: cooked a new recipe today.

Postby Mamta » October 13th, 2014, 2:55 pm

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Re: cooked a new recipe today.

Postby patpoyntz » October 13th, 2014, 3:28 pm

Thank you so much Mamta, will definitely be try those very soon.
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Re: cooked a new recipe today.

Postby aero280 » October 13th, 2014, 4:06 pm

Today I'm playing. :D

Making some white loaves, but one will have some sundried tomatoes in it, with some smoked paprika. The other will be marbled with onion jam. Quantities are just a guess to make a starting point against the time I do it again.
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Re: cooked a new recipe today.

Postby StokeySue » January 18th, 2015, 11:39 am

Not really a new recipe but a twist on an old one

I had an oxtail (jointed) - weight 1.07 kg

I mad an oxtail casserole, not quite following Jamie's recipe

http://www.jamieoliver.com/recipes/beef-recipes/insanely-good-oxtail-stew/#wa4sEjAt8ilS0c41.97

However the point is instead of flouring the meat chunks and browning them in a pan, I followed his method & roasted them

What I did was toss the meat in a bowl with a little oil a and S&P then spread it out an a heated roasting tray (oven 200 deg C fan) and cook for 20 minutes turning once

Then proceed as usual - the Jamie recipe has far too much tomato in it for my taste - I used 200g toms to a kilo of tail, he uses 800g for 2.5 kg, that's way to much, think I'll go back to using just a squirt of tom puree

The roasting method is definitely a keeper, for any awkward large pieces of meat that are a faff to brown evenly in a pan, such as chunky neck of lamb or short ribs for braising. I suspect the lamb would take less time though
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Re: cooked a new recipe today.

Postby PatsyMFagan » January 18th, 2015, 2:08 pm

ooh, what a brilliant recommendation :tu: I always buy Oxtail when I see it (usually reduced), but it's always a faff browning them off .... :bounce:
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Re: cooked a new recipe today.

Postby Luca » January 18th, 2015, 8:30 pm

:tu: Love the roasting of oxtail idea and looking forward to trying it out.
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Re: cooked a new recipe today.

Postby spotteddick » January 18th, 2015, 9:20 pm

Today I cooked Wild duck in an orange sauce, I have done duck in orange in various forms (Vietnamese, french), wild duck I have normally done in Sauerkirsch (sour cherries), I thought I would adapt it to oranges mainly because we had no Sauerkirschen but loads of Satsumas.

it is on my blog with Photos

http://spotteddick-itsallinthegame.blogspot.de/2015/01/wild-duck-with-orange-sauce.html

Wild Duck with an orange sauce.
Ingredients for two people.
1 young wild duck (mallard will do nicely, but a pintail, gadwall or as in this case teal are not to be sniffed at)
3 desert spoons of butter fat (I used ghee)
3 oranges
1 medium onion diced
50 g of speck or smoked bacon
100 ml white wine
100 ml of good game stock
1 carrot roughly chopped
1 slice of celeriac diced
White of a small leek sliced
Slug of Tawny Port
2 desert spoons of orange marmalade
Salt and pepper
Game spices (I make my own, but you can get proprietary brands of the shelf)
A few leaves of sage, sprig of rosemary and 2 bay leaves
Method:
Wash and clean the duck, removing any visible shot and any tough stubble. Salt and pepper the bird inside and out, ¼ one of the oranges and put into the duck cavity along with the herbs, rub all over with the game spices.
Pre-heat the oven to 180°C
Put the butter fat into a deep roasting tin just big enough to take the duck, heat the fat on top of the stove and brown the duck all over in the hot fat. Remove the duck, set aside and in the same fat sauté the onion and add the speck, then add the root vegetables. Sauté all briefly place the duck on top of this and add the wine and stock.
Lightly cover the roasting tin with aluminium foil (if you have a covered roasting tin all the better), put onto the middle shelf in the oven and roast for an hour, basting with the liquid from time to time (4 times during the roasting period). Check after an hour, remove the foil (or cover) and roast for a further 15 minutes. Remove the duck from the roasting tray and cover, strain the liquid and veg through a sieve, squeezing out the vegetables, into a saucepan, skim off as much fat as possible. Peel the remaining oranges and segment them. Add ¾ of the segments into the sauce along with the port and the orange marmalade reduce to a half and add salt and pepper to taste.
We served this with spiced red cabbage, plain boiled potatoes and a Ceps ragout.

The Ceps ragout

200g frozen Ceps (or other wild mushrooms)
25g of dried Ceps (reconstituted in water)
1 small onion
1 clove of garlic
50g speck
100g double cream or catering cream (Rama)
Soften the onion and garlic clove in a little oil; add the speck and sauté together. Add the both Ceps and some of the liquid that was used to reconstituted (strain through a muslin, there may be grit in it) bubble up and add the cream.
To serve cut the duck in half and serve decorated with the remaining orange segments.

http://spotteddick-itsallinthegame.blog ... sauce.html
Last edited by spotteddick on January 18th, 2015, 10:22 pm, edited 2 times in total.
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Re: cooked a new recipe today.

Postby StokeySue » February 5th, 2015, 12:02 pm

Cooked the Slimming World Crustless quiche on Tuesday

http://www.slimmingworld.com/recipes/bacon-and-mushroom-crustless-quiche.aspx

Will do again, and will use the recipe as a base for making my own, it works well; apart form the calories I'm not that fond of the pastry crust and can't be bothered ot make it just for my own lunches

I made a few changes - I only had 170 g bacon, not the 220 g specified, so that is what I used, and I used ordinary mature cheddar, not low fat I had no parsley so I used 2 finely sliced spring onions

The size of quiche dish id not specified, it is 20 cm/8 inches

The cooking time is given as 15-20 minutes; I found it took a good 20 minutes, and might have benefitted from a minute or two more, plus (and I think this is important) 10 minutes resting to let the texture improve

It makes 2 enormous portions, probably 3 with a sensible choice of sides
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Re: cooked a new recipe today.

Postby Busybee » February 5th, 2015, 12:25 pm

We also had the SW crustless quiche yesterday, very nice - will definitely cook again.

I used the full amount of bacon etc and think it could actually serve 4 comfortably although I did serve with new potatoes and salad.

Whilst some of the SW recipes have been a bit strange thee really are some very good ones on there. The cookery books are also very good. We both paid up front for another twelve weeks membership so should receive another 'free' recipie book next week.

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Re: cooked a new recipe today.

Postby scullion » June 28th, 2015, 10:22 am

cooked this version of gigantes plaki on friday evening, well, i adapted this version.
i left out the bacon, only have a tiny dill plant so swapped that for parsley (i'd seen it in other versions), cooked it slowly on the hob and used a couple of tins of butter beans ( - i didn't want to use the dried gigantes i have until i found the 'right' recipe) -oh, and didn't use the tomato ketchup (wasn't sure why you would use it) - oh yes, i also left out the yellow pepper as there didn't seem to be that amount of peppers in the versions i had in greece.
i sweated the onions and other veg for a while before adding the tin of tomatoes and other ingredients, then simmered it until everything was very soft but still visible, with a bit of stirring (i was chatting with a friend of our son while it was cooking) - maybe somewhere between half an hour and an hour.
at the end of cooking the sauce i drained and rinsed the beans and added them to the saucepan, cooked for a couple more minutes, then turned off the gas and left them to rest (infuse the flavour to the beans) overnight.
they were delicious, a definite make again.

lidl's tinned butter beans are more like a small version of gigantes (huh?!) than dried butter beans (when soaked and cooked), and a very good substitute if you want to do a cheats version if you ask me.
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Re: cooked a new recipe today.

Postby Ratatouille » June 28th, 2015, 1:38 pm

I made a recipe from French Saveur last evening.

As with all French recipes I find you have to read them very craefully and adapt.

This was for cod, cockles and chorizo. The picture looked lovely but I took the precaution of counting the number of cockles per plate - apporx a dozen.

When I went to buy the cockles I asked for the amount given on the recipe but two scoops into the purchase I realised that the amount was really excessive so asked them to stop and remove some.

It worked a dream and we really enjoyed it but, had I not looked at the picture I might have bought nearly €4.00 of unwanted cockles.

Sorry can't post a link, there isn't one.
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Re: cooked a new recipe today.

Postby Dena » June 28th, 2015, 4:53 pm

I often cook one similar to this Joan http://www.bigoven.com/recipe/cod-cockl ... ise/146435.

I love oxtail (use Nigel Slater's recipe http://www.bbc.co.uk/food/recipes/oxtail_stew_91956. Next time I shall use your tip for the oven Sue.
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Re: cooked a new recipe today.

Postby Ratatouille » June 28th, 2015, 7:06 pm

Dena

The one I cooked had a very light and fragrant broth with no cream or anything like it,

Fish cooked in oven for 15 minutes - perfect.

Chorizo cooked in a frying pan, ditto

Broth cooked with stock, herbs, piment d'Espelette for 20 minutes then cockles added to open. Everything else added and poured over the fish.

So light, flavousome and lovely with a real chilli kick.

I'll do it again very soon ie as soon as I can get sustainable cod at the same time as cockles. A bit like co-ordinating the phases of the moon with some festival!
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Re: cooked a new recipe today.

Postby Dena » June 30th, 2015, 4:24 pm

Sounds good Joan, I'll have to try it. The cream and potatoes in the link I gave really make it a winter dish I think.
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Re: cooked a new recipe today.

Postby Mamta » June 30th, 2015, 5:40 pm

I didn't cook it, but had it at restaurant; a fresh trout steak, covered in white sesame seeds, salt and pepper, very tasty :hungry:
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Re: cooked a new recipe today.

Postby ianinfrance » June 30th, 2015, 5:56 pm

We made a terrine of blue cheese with spiced walnuts. Pretty easy to do and delicious. Recipe invented by a lady who works as a chef in Seattle. Highly recommended. We'll certainly make it again.
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Re: cooked a new recipe today.

Postby Luca » July 1st, 2015, 6:05 pm

That sounds rather good Ian. I shall give it a whirl.
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Re: cooked a new recipe today.

Postby ianinfrance » July 1st, 2015, 6:20 pm

Do! And do let me know what you think of it.

I made a new version of Salade Niçoise today too, excellent. Mind you the quality of the ingredients I used justified all the months of waiting to do it again.

The "filling" was potatoes, tuna, french beans, (marinated) anchovies, black olives, artichoke hearts, green,red, orange & yellow peppers. All served over a bed of batavia lettuce and decorated with hard boiled eggs and the earliest local tomatoes (peeled). Smashing.
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Re: cooked a new recipe today.

Postby Catherine » July 3rd, 2015, 7:51 pm

I made this the other night for the kids.

http://www.bbc.co.uk/food/recipes/simpl ... urry_95336

They loved it. Added cauliflower to it and reduced the water to 200ml which I felt was enough. Quick and easy, and a new hit with the kids
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Re: cooked a new recipe today.

Postby Catherine » July 9th, 2015, 10:46 pm

I made the above again for the kids tonight but used cream instead of yoghurt and added a bag of baby spinach. I think they liked it even more. They also loved making the popadoms
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Re: cooked a new recipe today.

Postby scullion » September 2nd, 2015, 8:06 am

made this, care of greece via google books and rick stein.

Gigantes with spinach (or other greens)

500 g dried gigantes (or equivalent)
1 onion chopped
10g/2 cloves garlic
6 tbs olive oil
½ tsp sweet paprika
1 tbs tomato paste
400g tin chopped tomatoes
100ml water
1 tsp salt
12 turns black pepper
350g chard/spinach/dandelions/sea kale
small handful of parsley, chopped
small handful of mint

soak the beans overnight with plenty of cold water. Drain, rinse and cover with fresh water and bring to the boil, then turn down to a simmer and cook for 1 ½ - 2 hours until the beans are just tender.
Gently soften the onion and garlic in 2tb of the olive oil for 5 mins. When soft stir in the paprika, tomato paste, chopped tomatoes, water, salt and pepper. Bring to the boil then reduce to a simmer and cook for 30 mins. Stir in the chard and take off the heat.
When the beans are cooked, drain and mix with the tomato and chard sauce, adding a further 2 tbs of olive oil and the chopped herbs.
Heat the oven to 160°c. transfer the beans to a casserole pan, drizzle with the last 2 tbs of olive oil and bake for 35-40 mins until the beans are tender and the sauce thickened and bubbling.
Serve hot, warm or at room temperature.

it was very tasty and a good use for a glut of chard. it will be made again.
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Re: cooked a new recipe today.

Postby Herbidacious » September 2nd, 2015, 10:03 am

I finally got around to making this:

https://food52.com/recipes/29275-sauteed-zucchini-with-mint-basil-and-walnuts

Sautéed Zucchini with Mint, Basil, and Walnuts, but I subbed pine nuts for walnuts.

Did you use the chard stalks in your recipe, scullion?
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Re: cooked a new recipe today.

Postby scullion » September 2nd, 2015, 10:25 am

hiya, yes i did. cut up and put in before the leaf part but with the length of cooking time i'm not sure that would make any difference in he long run.
i also cheated by using tinned beans (well, one of butter beans and one of chickpeas - i need to go shopping) added towards the end of the cooking and i did it all on the hob rather than putting in the oven.
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Re: cooked a new recipe today.

Postby StokeySue » September 10th, 2015, 1:22 pm

Well I made a new recipe yesterday

Carrot & Coriander soup

I have of course had it before, and not been very impressed, but I've never made it or even eaten homemade

So I thought I'd have a go
All recipes on the internet seemed to be pretty much the same based on the following ingredients and following a simple method for a pureed soup
1 onion
450 g carrots
1 tbsp. coriander spice
1 litre stock
A good handful of green coriander
S&P

Some add potato for consistency, some add a touch of garlic, some add cream, some lemon juice

I started out using no potato but had to add a little to correct the texture
I used whole coriander seed, lightly toasted (it grinds so much better apart from the flavour) and then freshly ground
I did use a small clove of garlic and I added a good squeeze of orange, which improved it

It looked lovely, but I'm still underwhelmed, shan't bother again
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Re: cooked a new recipe today.

Postby Ratatouille » September 10th, 2015, 2:17 pm

Sue,

Sounds pretty much like the recipe I have always used which i am sure was from the Good Food Guide cookery book published many many years ago.
No potatoes and you soften the vegetables in butter with a splash of sherry then put a piece of damp greaseproof over with a lid on top for about 15 minutes. The coriander is, as you say whole, toasted then crushed- but not too finely. Finally a ½ cup of single cream with a tsp or a bit more of arrowroot slaked in it.

Of course in those days fresh coriander was not common, but these days I do add some as garnish. We like it very much.
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Re: cooked a new recipe today.

Postby StokeySue » September 10th, 2015, 4:14 pm

Hmm - maybe a shot of sherry would do something for it, I really find it a bit meh as it is

I was also thinking a tad of cardamom might brighten the whole thing
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Re: cooked a new recipe today.

Postby Catherine » September 10th, 2015, 6:42 pm

I think it always needs way more fresh coriander and a good dose of liquid chicken stock. I don't put potato in but do use a couple of cloves of garlic and sometimes add a couple of sticks of celery.

Some crispy bacon added as garnish can be nice too
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Re: cooked a new recipe today.

Postby StokeySue » April 5th, 2016, 9:55 am

Gosh, has nobody cooked anything new in months? :o

I cooked a Reza Mahammad curry last night from Rice, Spice, and All Things Nice

Here's the recipe on Good Food, there are 2 differences in the recipe in the book, I used, as instructed 1 DSP (2 tsp) of whole Tellicherry black pepper and not 1 tsp as here, and he actually specifies 4 whole green cardamom
BBC Good Food seem to have added a few minor grammatical errors of their own

http://goodfood.uktv.co.uk/recipe/lamb-in-black-pepper-sauce/

Very nice indeed - best thing I've eaten in weeks :chops:
The whole peppercorns soften with the initial frying followed by slow simmering (they are berries after all) an dare pleasant to eat
He says 4 portions, 4 small ones or 3 more robust ones
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Re: cooked a new recipe today.

Postby smitch » April 5th, 2016, 10:01 am

That sauce sounds really nice. I'll have to try it with paneer or some veggie chunks.
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Re: cooked a new recipe today.

Postby Mamta » April 7th, 2016, 7:27 am

I cooked a Reza Mahammad curry last night from Rice, Spice, and All Things Nice

That sounds tasty, like a 'white curry/safed Gosht I make. Mine is quite rich though, I will try this simpler version, I am sure my husband will love it :). It should cook quite well in a slow cooker too.
Smitch, paneer version should work a treat, as will chickpeas, beans and Soya chunks. In fact, it is a white curry sauce, should work with many ingredients, including fish and chicken.
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Re: cooked a new recipe today.

Postby smitch » April 7th, 2016, 8:21 am

I've put it on the list to try with paneer next time my husband goes out. Looking forward to trying it!
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Re: cooked a new recipe today.

Postby Mamta » April 7th, 2016, 9:55 am

Well, not quite new, but different;
I did not have much energy left after visiting a garden centre, lugging plants and bags of compost (for potting) home and helping my neighbour to prune her very old Standard rose with lots of hard wood! I am getting old!!!
I had already defrosted a filleted seas-bass, so made a very quick 'sort of' curry with it.
To 1 tbsp. oil, added 3-4 tbsp. passata tomatoes, a handful of pre-fried onions (the packet had to be finished ;)) 1 tbsp. Jamaican curry mix. Simmered for a few minutes, then added fish. It looked a bit colourless, so added a handful of frozen peas. Simmered some more. It was very tasty. I ate it with thick slices of bread that I had made earlier.
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Re: cooked a new recipe today.

Postby scullion » November 26th, 2016, 7:02 pm

from the book 'persians' - an adapted version of the 'chicken bastilla' (with quorn and rough puff pastry rather than chicken and filo - one we don't eat, the other we didn't have).
it will be out of the oven soon.

recipe:- http://quotes-for-the-soul.tumblr.com/p ... s-from-the

it was really, really good - it may well be our christmas dinner.
Last edited by scullion on December 2nd, 2016, 1:05 am, edited 1 time in total.
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Re: cooked a new recipe today.

Postby Hope » December 1st, 2016, 11:07 am

Found it. Thanks Scullion. And in theory I can do GF rough puff too.
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Re: cooked a new recipe today.

Postby StokeySue » March 6th, 2017, 1:49 pm

Wow first this year
This is a kind of invention test that has been fermenting in my mind for a while, main parts
A. A local deli does a lovely goat cheese and caramelised onion tart, I've always suspected the secret is apple in the onion, both the flavour and the set texture suggest this
B. I saw the Hairy Dieters make a pie using pizza base from a packet mix rolled out to 3mm thick instead of pastry, seemed like a plan as I didn't want to make pastry for my every day lunches

So I had a go
IMG_20170306_1235300_rewind.jpg
The tart


A pack pizza dough, followed instructions, used about half to line a heavy loose base tart tin

About 700g red onions sliced finely 2mm thick and slowly caramelised with a little oil, salt and thyme, butter added towards the end, then added two Granny Smiths peeled, cored, finely sliced, cooked until the apple started to break up
Cooled filling, spread into case just after it was rolled out, added the cheese finely sliced, rested fifteen minutes, baked fifteen more at two hundred C fan

You might not want to do the pizza crust but I do recommend the apple and onion mix, the apple is only just discernable, but definitely improves the flavour and the texture
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Re: cooked a new recipe today.

Postby Mamta » March 6th, 2017, 2:04 pm

Sounds nice, almost like apple, onion chutney and cheese on pizza base. I have made pizza with sliced onions and sometimes add slices of apple or peach or pears, even grapes, but never cooked together. I will give it a try, thanks.
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Re: cooked a new recipe today.

Postby earthmaiden » March 6th, 2017, 7:59 pm

That's interesting Sue, I would never have thought of adding apple and still can't quite imagine it. I look forward to experimenting.
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Re: cooked a new recipe today.

Postby hickybank » March 7th, 2017, 8:49 am

I made this soup for the first time last week, we both loved it

CAULIFLOWER SOUP
Ingredients
• 1 medium head cauliflower, broken into florets (bite size)
• 1 medium carrot, shredded
• 1 stick chopped celery
• 20 fluid ounces water
• 2 teaspoons chicken or 1 vegetable bouillon cube
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk (this is a very rich soup so I used semi skimmed milk)
• 100 g shredded cheddar cheese
• 1/2 to 1 teaspoon chilli powder optional ( I did not use) so add with care
Directions
• 1. In a large saucepan with lid, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
• 2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add the chilli if desired. Stir into the cauliflower mixture.
• Yield: 8 servings
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Re: cooked a new recipe today.

Postby scullion » March 7th, 2017, 11:42 am

if there's ever any leftover cauliflower cheese i make soup out of it. it sounds like a similar outcome.
(leftover cauliflower and leek cheese made into soup is good, too).
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Re: cooked a new recipe today.

Postby StokeySue » March 7th, 2017, 12:21 pm

I have made classic Creme du Barry a few times, it's definitely a starter, I have speculated on the spring thread that Hicky's version might work with Romanesco too
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Re: cooked a new recipe today.

Postby Zosherooney » March 10th, 2017, 10:06 am

I tried a new dish the other day - creamed spinach - very nice. Mr Z. does not 'do' spinach so it was an ideal opportunity for me to have it here at Masa Alam.
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Re: cooked a new recipe today.

Postby StokeySue » March 10th, 2017, 10:36 am

I was in central South Africa over their winter. Every dish came with creamed spinach and steamed butternut, we used to judge places on the quality of their spinach, if based on actual cream :tu: , if based on packet cheese sauce :td: :lol:
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Re: cooked a new recipe today.

Postby Herbidacious » March 21st, 2017, 9:49 pm

I had a go at fried watermelon (yes, fried) with pan fried halloumi this evening. The watermelon is sprinkled with a freshly toasted and ground spice mix - caraway seeds, coriander seeds, cumin seed (supposed to be green, but green?!) smoked paprika, chilli flakes, garlic salt, dried mint... I think that was it!
I think one is supposed to scatter fresh mint on top too, but I forgot. Served with warm pitta and a dollop of houmous on the side.

It worked, glad I did it. May do it again to see if I can make it even nicer. Or maybe not.

It was from Snackistan. I imagine that Sally Butcher sells green cumin in her shop, Persepolis, in Peckham...
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Re: cooked a new recipe today.

Postby Catherine » March 22nd, 2017, 12:27 am

I love watermelon in salads, but I do prefer it uncooked. So good with feta or goats cheese and also chicken. My nephew likes to take salads to school with a pot of diced watermelon to add when he eats it, along with mango. Strawberry and mango chicken salad is another good one
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Re: cooked a new recipe today.

Postby Herbidacious » March 22nd, 2017, 8:05 am

ho did you have it when you had it cooked, Catherine? Yes probably nicer uncooked, but I had to try it once.
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Re: cooked a new recipe today.

Postby Herbidacious » March 22nd, 2017, 8:05 am

how did you have it when you had it cooked, Catherine? Yes probably nicer uncooked, but I had to try it once.

I know watermelon juice is a bit trendy at the moment, but a cafe nearby has been doing it for ages and it is so delicious.
Last edited by Herbidacious on March 23rd, 2017, 5:16 pm, edited 1 time in total.
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Re: cooked a new recipe today.

Postby Prettykiwicrazy » March 22nd, 2017, 7:12 pm

That sounds lovely Herbi, very tasty.
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Re: cooked a new recipe today.

Postby Herbidacious » March 23rd, 2017, 5:17 pm

Am wondering what else to do with the spice mix whilst it's still quite fresh :)
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Re: cooked a new recipe today.

Postby Catherine » March 23rd, 2017, 6:59 pm

Herbidacious wrote:ho did you have it when you had it cooked, Catherine? Yes probably nicer uncooked, but I had to try it once.



Cooked on a griddle pan so has bar marks

I agree watermelon juice is gorgeous and so refreshing. It certainly isn't anything new
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Re: cooked a new recipe today.

Postby Herbidacious » March 27th, 2017, 3:38 pm

No, not new, but it is in fashion apparently. Which is a good thing if you like it. What's not to like... :)
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