moonsi til
worked it out now!
It's baked potato day... though ringo is going for the rather unique abomination that is cheese, beans, mayo & chilli sauce.
mayo...!!!
mayo...!!!
Mayo and baked beans I feel a little ill!It's baked potato day... though ringo is going for the rather unique abomination that is cheese, beans, mayo & chilli sauce.
mayo...!!!
something with jacket potatoes...maybe roasted veg & cous cous?
It's baked potato day... though ringo is going for the rather unique abomination that is cheese, beans, mayo & chilli sauce.
mayo...!!!
Baked potatoes with couscous?!? WTF, you MANIAC?
why can't I write outside the box......I often have baked potato, roast veg & cous cous...I reckon they go well together.
Now don't think I missed your jacket potato, chilli* and broccoli post. Think that was the worst broccoli combo yet!
*I think it was chilli
ETA: now I'm outside the box!!!
Nom - the quorn chicken stew was fucking immense - and my GOD I love dumplings Got some left over for lunch too - yes!
how do you make your dumplings? i make quorn stew all the time (doing a quorn/veggie stew tonight in fact) but have never thought of adding dumplings to it...
You can get Atora vegetarian suet now! I always used to make dumplings with Atora suet anyway but didn't even know about this stuff til I read about it in HFWs book. Turns out it's been going for years!how do you make your dumplings? i make quorn stew all the time (doing a quorn/veggie stew tonight in fact) but have never thought of adding dumplings to it...
Oh, don't forget to put them in a boiling stew, and keep up a soft rolling boil on them - perfect
Yeh, it's kind of on the brink between soft rolling boil and high simmer - and yes TIGHT FITTING LID!! And don't take the fucker off before the 20 minutes is upI always put them on top of a slightly simmering stew and they swell up lovely. You need to make sure you have a tight fitting lid though. It took me a while to get it right. If I have the stew boiling too much lots of the veg turns to mush before the dumplings are ready
You've just not got the veg timing right is all - cut em bigger
Oh my god yes, spud failure! Been there, done that The absolute very best spuds are the red skinned ones. Waxy enough to hold the shape, and very forgiving of a long simmer and a final boil - still turn out to be nicely fluffy in the mouth I always cut them big too - there will always be some loss of spud round the edges, which is nice cos it all adds towards thickening it up (handful of red lentils great too). I've diced floury spuds in the past, only to see them completely disappearI've sorted it now, but it took me a few attempts. It's different depending on what pan I use too, or what sort of spud (which tend to be the biggest culprit)
Oh my god yes, spud failure! Been there, done that The absolute very best spuds are the red skinned ones. Waxy enough to hold the shape, and very forgiving of a long simmer and a final boil - still turn out to be nicely fluffy in the mouth I always cut them big too - there will always be some loss of spud round the edges, which is nice cos it all adds towards thickening it up (handful of red lentils great too). I've diced floury spuds in the past, only to see them completely disappear
I always use this massive stockpot that I got from TJ Hughes about, ooo, 7 years ago now, so the pan part of things is reliable. Does make me want to make massive amounts but this is a GOOD THING. Also, a massive pan full to the brim of goodness is just fucking heaven, man
The first time I made a curry with chunks of potato in it, I thought some bastard had been along and nicked all of them while it was simmering away. It's only whilst eating I noticed pitifully tiny chunks of potato that I realised what had happened
as I have a cold
Lots of garlic going in I hope. Also, I always stick lots of chilli in with my dinner if I have a cold coming on. Really spicy bolognese is super nice. Burn the germs out
Not in a cottage pie though, surely?
Why not? And don't call me Shirley.