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Andy D
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« Reply #195 on: 00:06:20, 24-03-2008 » |
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Soup definitely turned out dark green MJ. I had an onion and a potato in it as well but they didn't do much to change the colour so I think the spinach must have swamped all the carrots.
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MabelJane
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« Reply #196 on: 19:59:32, 19-04-2008 » |
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Poor neglected Veggie Room was on p3! Anyone here ever use Quorn? I try not to too often but the kids love it, it's very handy and it can be very tasty. I fried/simmered Quorn chunks with onion and green pepper plus a stock cuboid. This was served in a mashed potato nest (Mr Mash made with grated Double Gloucester stirred in), plus some steamed carrots. Sounds pretty horrible but it was actually very nice!  By the way if I want a veggie mince, I don't use Quorn as I think the texture's wrong. I use RealEat VegeMince which is wheat and soya based. PS I did cook real spuds a couple of times this week! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Milly Jones
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« Reply #197 on: 20:26:49, 19-04-2008 » |
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I've got Quorn fillets coated in lemon and black pepper for tomorrow. I serve it with jasmine-scented Thai basmati rice and a rocket side salad. Nice non-alcoholic sparkling "wine" and that's my supper.
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We pass this way but once. This is not a rehearsal!
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MabelJane
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« Reply #198 on: 20:30:31, 19-04-2008 » |
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I've got Quorn fillets coated in lemon and black pepper for tomorrow.
They often seem to be going on special offer but I've never fancied them. Are they very lemony? |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Milly Jones
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« Reply #199 on: 20:37:48, 19-04-2008 » |
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I've got Quorn fillets coated in lemon and black pepper for tomorrow.
They often seem to be going on special offer but I've never fancied them. Are they very lemony? No, just a tang. I've had them before and they're coming in my Tesco delivery tomorrow. They are on special offer and I do recommend them. They're gorgeous with rice and I use Indian pickles too - you know, mixed pickles/mango/lime on the side. Nice green salad and best basmati - very very yummy indeed. I always add more black pepper. |
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We pass this way but once. This is not a rehearsal!
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Andy D
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« Reply #200 on: 20:47:01, 19-04-2008 » |
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I've never knowingly eaten Quorn MJ - or MJ  I've certainly never bought it but that doesn't mean I wouldn't like it. Today I had a second portion of the very yummy mung dal and spinach curry which I made yesterday, with basmati, fat-free yog+cucumber and hot lime pickle. |
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Andy D
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« Reply #201 on: 20:50:11, 19-04-2008 » |
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PS I did cook real spuds a couple of times this week!
Hope you don't bake them in your microwave  |
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richard barrett
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« Reply #202 on: 22:10:59, 19-04-2008 » |
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I had a bit of a craze for Quorn (or its Dutch equivalent, the name of which I don't remember) when I lived in Amsterdam and used it often (with the right marinade you can make it taste like almost anything). During my subsequent time in Berlin it seemed not to be on sale anywhere I did my foodshopping so it disappeared from my consciousness. One of these days I ought to get back to it. Tonight though I had roast la... sorry, I was just leaving.
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Jonathan
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« Reply #203 on: 22:12:24, 19-04-2008 » |
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I've got Quorn fillets coated in lemon and black pepper for tomorrow. I serve it with jasmine-scented Thai basmati rice and a rocket side salad. Nice non-alcoholic sparkling "wine" and that's my supper. Ho Milly, Have you tried the Quorn "Peppered Steak" ones - they are nice too! We had those this evening... |
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Best regards,
Jonathan
*********************************************
"as the housefly of destiny collides with the windscreen of fate..."
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Milly Jones
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« Reply #204 on: 22:23:25, 19-04-2008 » |
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I've got Quorn fillets coated in lemon and black pepper for tomorrow. I serve it with jasmine-scented Thai basmati rice and a rocket side salad. Nice non-alcoholic sparkling "wine" and that's my supper. Ho Milly, Have you tried the Quorn "Peppered Steak" ones - they are nice too! We had those this evening... No! Haven't tried them yet but they're on the list now.  |
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We pass this way but once. This is not a rehearsal!
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A
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« Reply #205 on: 23:16:32, 19-04-2008 » |
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Try 'Tomato vine' steaks too.... my favourite , for what it's worth.
A
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Well, there you are.
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Milly Jones
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« Reply #206 on: 23:37:51, 19-04-2008 » |
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There's so much choice now with vegetarian food, I don't understand why more people don't try it.
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We pass this way but once. This is not a rehearsal!
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Antheil
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« Reply #207 on: 00:06:18, 20-04-2008 » |
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I can't be doing with this Quorn and TVP nonsense. Why try and replicate meat? There are great traditional vegetarian cuisines (usually found in the South of countries which are hotter and poorer) like Italy, India, Middle East, for example. Newbie Veggies sometimes substitute meat and two veg with nut roast and two veg!! No need for that, just have a radical rethink about food in general and approach it from a different direction. Think not what a vegetable can do for you, but what you can do with a vegetable |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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ahh
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« Reply #208 on: 00:12:02, 20-04-2008 » |
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My - this board's got a veggie thread too! Hello fellow vegetarians.
On the whole I'm not into meat substitutes, but one of my guilty pleasures is Southern Quorn Burgers. They're comfort freezer food. In fact so comfortable that I nearly had some tonight, before I persuaded myself to properly cook!
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insert favoured witticism here
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increpatio
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« Reply #209 on: 00:17:32, 20-04-2008 » |
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I've not had quorn yet. I figure there's no rush for the time being.
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