calf liver
What's for tea tonight?
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Blimey MsShirl, you've unleashed a cooking demon with that stew!!MsShirlLaverne said:I changed my mind about fish tonight and decided to go for vegetable couscous from a recipe I found in an old marie claire ccok book.
Lets hope it tastes as good as it looks the photo then
Mmm, veg cous cous? So what veg you using, and preparation?
Oh I know it'll be worth it herbs, but my laziness has taken over, and I'm gonna have the soup insteadHerbsman. said:
The thai curry I shall save for tomorrow, or one day this week I think. It is the best thai curry paste I've ever had actually, and I've had it for aaaages (actually, almost a year now). Bought a fuck-off big tub of it, and the stuff just lasts for ever without going off, in fact, I reckon it actually gets hotter!!
Only prob is that the online shop I get it from has discontinued that particular brand
This is the site if anyone's interested http://www.thai4uk.com/ - quality stuff at really good rates
)
northernhord
Active Member
Earlier on I made a veg curry, a chick pea curry, served up with finest Basmarti rice and chapati
aqua
made of cheese and gin
in the end I had grapes and yoghurt first, then a slice of xmas cake and now I've just finished my mains of toasted onion and poppy seed bagel with scrambled eggs with tomatoes and mushrooms
was fucking fantastic
even if pud to main was separated by an hours sleep on the sofa
was fucking fantastic
even if pud to main was separated by an hours sleep on the sofa
Chilli con carne and rice
aqua said:SZC you know nutrition don't you
The problem with 'low fat' yoghurts is that they use sweetners and often artificial colours/flavours AND they taste shite. Your best bet is stuff like Rachel's organic fruit yoghurts or plain live bio yoghurt, to which you can add fruit/honey etc....
Yoghurt is pretty low fat anyway and it's not like you're gonna eat 12 in one day
Take a quick look at the ingredients before buying - if the yoghurt contains a dozen different ingredients then it's rubbish IMO.aqua said:SZC you know nutrition don't you
Please may I barge in here? A "low fat" yoghurt may contain less calories, but it will be higher in sugar and/or artificial sweeteners & probably have a higher Glycemic Index (GI), meaning it's digested quicker & you'll feel hungry faster.
The "standard" yoghurt may be higher fat/calorie but will be more filling & you won't want to eat another one 10 minutes later. It will also be more 'natural' if you care about artificial chemicals in your food.
Fat gives food taste & texture, when it's removed, the manufacturers have to replace it with something to stop the yoghurt resembling liquid, usually sugar, stabiliser gums & other 'jelly-like' substances.
[/derail]
Aherm.... is there a parrot in here?
aqua said:*goes back to yeo valley organic*
Good choice
madzone said:She might
Well maybe but after day 2 it would get a bit boring no?
Winkybag said:I was clearly still typing my reply when you posted yours. Honestly, you're the bane of my life, always beating me to the punchline
Ha ha
story
Changing the facts
I tried a new recipe tonight, and it was a good'un.
I think it was a Nigella recipe originally, I took it from a pal who said it was good.
-Chickpeas soaked for 12-24 hours, with some flour and bicarbonate added to the water (don't know why - anyone enlighten me on this?)
-Chickpeas drained and rinsed and then into a heavy pan with:
-plenty of stock and white wine and
-a good amount of olive oil and
-8 whole cloves of garlic and
-Rosemary in one of those metal clip-shut balls, or a muslin bag
-Bring to the boil, then down very low for 2-4 hours or as long as it takes for the chickpeas to become tender (about 3 hours for me today)
-A tin of chopped tomatoes (the recipe wanted fresh but they're out of season - I don't like winter toms...) and
-Small pasta
-Serve with chopped pasrley, more oil, chilli sauce and lemon juice.
It was delicious and very filling. Good winter soup.
I think it was a Nigella recipe originally, I took it from a pal who said it was good.
-Chickpeas soaked for 12-24 hours, with some flour and bicarbonate added to the water (don't know why - anyone enlighten me on this?)
-Chickpeas drained and rinsed and then into a heavy pan with:
-plenty of stock and white wine and
-a good amount of olive oil and
-8 whole cloves of garlic and
-Rosemary in one of those metal clip-shut balls, or a muslin bag
-Bring to the boil, then down very low for 2-4 hours or as long as it takes for the chickpeas to become tender (about 3 hours for me today)
-A tin of chopped tomatoes (the recipe wanted fresh but they're out of season - I don't like winter toms...) and
-Small pasta
-Serve with chopped pasrley, more oil, chilli sauce and lemon juice.
It was delicious and very filling. Good winter soup.
Ms T
Honey-coloured ramparts
MsShirlLaverne said:I changed my mind about fish tonight and decided to go for vegetable couscous from a recipe I found in an old marie claire ccok book.
Lets hope it tastes as good as it looks the photo then
Is that the Nigel Slater one? I've made it loads and it's v. good.
gaijingirl
Well-Known Member
Ms T said:It's an Italian trick to stop the skins from getting tough, I think.
dunno about it being specifically italian but yes, that's right - you can do it with any dried pulses to soften them up.
Macaroni cheese, but I don't have any bacon or leeks like wot I usually put with it. So my cunning plan is to roast a couple of tomatoes with 'erbs on em, and have it with them - rarrr. I always top mine with a thin layer of sliced toms and and a sprinkling of cheese, but I don't think you can have too many tomatoes with something like this - it can get a bit claggy to eat without a little juiciness/other flavour to counteract it
As per usual I have made enough for a family of four That's lunch and tea sorted for 2 days then!
As per usual I have made enough for a family of four
That's lunch and tea sorted for 2 days then!- Status
