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The Radio 3 Boards > General Chat > The Coffee Bar > What's that burning?
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Author Topic: What's that burning?  (Read 50785 times)
Andy D
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« Reply #105 on: 11:38:04, 19-03-2007 »
Quote from: MabelJane on 20:35:54, 18-03-2007
Thanks t-p - I usually make up my own soup recipes, depending on what I find in the fridge. But I'm definitely not putting any lemons in! (Sorry Andy! Tongue) I sometimes add lentils to veg (for the protein) but they do change the texture. Or butter beans - they blend well.

I told you I've learnt from my mistake - no lemons in soup for me in future.

I've got one rather elderly lemon left in the veg rack and I don't know what to do with it.
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trained-pianist
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« Reply #106 on: 19:33:16, 19-03-2007 »
The best is put a little of lemon in your tea and some honey (or sugar). You can put a lot of sugar if you really don't like sour taste. This is very good for your cold as well. It will make you very healthy with all vitamin C and honey. Your be invigurated a lot. I have my tea like this very often. Today I had Romanian teacher drinking his tea like that too.
I recommend it strongly since you said you had somekind of caugh.
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Ian Pace
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« Reply #107 on: 19:34:23, 19-03-2007 »
The whisky is important in that concoction, as well Wink
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
trained-pianist
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« Reply #108 on: 19:39:03, 19-03-2007 »
Yes, Ian. Wisky will make me fly out the window right away. This is very strong medicine indeed.
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harmonyharmony
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« Reply #109 on: 22:19:29, 22-03-2007 »
I made a pizza tonight.
Not perfect but a definite improvement on my last attempt.
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'is this all we can do?'
anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965)
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MabelJane
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When in doubt, wash.
« Reply #110 on: 22:43:12, 22-03-2007 »
I sometimes half-make pizza (ie on a ready-made base) and always make the mistake of overloading it - the topping slides off in a cheesey-veg avalanche as it heats and melts. I would like to teach the kids an easy pizza dough recipe - any suggestions?
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
martle
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« Reply #111 on: 22:47:32, 22-03-2007 »
Quote from: harmonyharmony on 22:19:29, 22-03-2007
I made a pizza tonight.
Not perfect but a definite improvement on my last attempt.

hh, what did you have on it? I'm envious. The local Tesco stock Pizza Express pizzas for about £6, and they're a lot better than I could do, and a lot less time to prepare than I can be bothered to invest. Convert me!
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Green. Always green.
harmonyharmony
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« Reply #112 on: 22:57:26, 22-03-2007 »
Quote from: martle on 22:47:32, 22-03-2007
hh, what did you have on it? I'm envious. The local Tesco stock Pizza Express pizzas for about £6, and they're a lot better than I could do, and a lot less time to prepare than I can be bothered to invest. Convert me!
Tomato (from a tin - drained)
Goats cheese
Pine nuts (toasted)
Preserved chillis
Chorizo
Capers

Possibly over-egging the pudding but they're all things that I love.
Next time I can roll it much thinner - it was a bit thick, but I left it to cook for exactly the right length of time (10 minutes more than the book said).
Quote from: MabelJane on 22:43:12, 22-03-2007
I would like to teach the kids an easy pizza dough recipe - any suggestions?
The recipe I used wasn't really great (and it was Delia).
I'll have a look at some other books and come back to you on that.
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'is this all we can do?'
anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965)
http://www.myspace.com/itensemble
MabelJane
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When in doubt, wash.
« Reply #113 on: 23:09:43, 22-03-2007 »
Thanks h-h. I'd forgotten all about using capers - haven't had any for a couple of years. Just lloked them up - they're from a rather attractively flowering plant:

I didn't realise they're the pickled buds - not a fruit, like a pepper, at all.
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
harmonyharmony
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« Reply #114 on: 23:25:40, 22-03-2007 »
I'm just getting to the end of one jar, and then I can open the ones that I bought in Santorini while I was on holiday there last summer...

Pizza dough
175g plain flour
1 teaspoon salt
1 teaspoon dried yeast (the sort that you just mix in)
1/2 teaspoon sugar
1 tablespoon olive oil
120 ml hand-hot water

Sift flour, salt, yeast and sugar into a bowl.
Make a well in the centre of the mixture.
Add the olive oil, and about half of the water.
Mix using wooden spoon.
Slowly add the rest of the water until the mixture becomes workable dough.
Using your hands, incorporate all the remaining mixture, and use the doughball to ckean the bowl.
Knead the dough for about 5 minutes and then leave it to prove (I left it on the surface on which I kneaded it, with the bowl over the top of it).
It should grow to about double its size in about an hour.

An hour passes.

Knead it a little bit more and then roll it out to the desired thickness (it's going to rise, so don't be afraid to roll it reasonably thinly) first with a rolling pin, then finally, stretching the dough by hand (this bit didn't really work for me - the main advantage was that you can make slightly raised edges this way).

Add topping and cook in a pre-heated oven (gas mark Cool for about 10-12 minutes (I needed to cook mine for longer because it wasn't thin enough - check it after 10 minutes, and don't be afraid to cook it for longer (unless your cheese is burning)).
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'is this all we can do?'
anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965)
http://www.myspace.com/itensemble
Andy D
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Posts: 3061
« Reply #115 on: 23:49:36, 22-03-2007 »
Home-made pizzas are definitely far better than shop bought ones. I used to make my own some years ago and they were gorgeous. Unfortunately I'm too lazy to make them these days Sad though maybe I'll get inspired again some time. It's the long elapsed time that I find is the most off-putting.
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harmonyharmony
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« Reply #116 on: 23:52:04, 22-03-2007 »
I'm not sure I would have been able to make it in time, had I not escaped from the 'office' (in inverted commas because I'm not important enough to have an office) by 5 today.
I suppose the answer is to make the base in advance or to make a few and freeze them (not sure how cooking from frozen would work - any ideas?)
Definitely worth doing and I'll be doing it again very soon.
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'is this all we can do?'
anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965)
http://www.myspace.com/itensemble
harmonyharmony
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Posts: 4080



WWW
« Reply #117 on: 17:44:49, 23-03-2007 »
Tonight is another Delia recipe, this time for a lentil and lime pickle curry.

The week's cooking is panning out as follows:
Pasta stuffed with spinach and ricotta (not homemade!) with a tomato and vodka sauce x 2
Pizza - though I've no idea what's going on this one
Macaroni cheese
Spring Green Stir Fry

Better start cooking the lentils!
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'is this all we can do?'
anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965)
http://www.myspace.com/itensemble
Andy D
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Posts: 3061
« Reply #118 on: 00:43:24, 24-03-2007 »
Quote from: harmonyharmony on 17:44:49, 23-03-2007
Tonight is another Delia recipe, this time for a lentil and lime pickle curry.

Explain please hh! I have lime pickle with most of my curries but are you actually cooking with it?
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Morticia
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« Reply #119 on: 01:30:28, 24-03-2007 »

Andy,,
if you are a lover of lime pickle you might like to try making your own. It`s not difficult and it knocks the socks off of most of the ready bought stuff.

12 limes
1 pint water or to cover
 Salt to taste
2 ozs yellow split mustard seeds
1/2 oz fenugreek seeds, crushed
1.2 oz whole cumin seeds
1 oz chopped garlic
1/2oz chopped ginger
20 or so curry leaves (don`t have to be precise)
1oz crushed dry red chillies
1 oz paprika powder
1/z unrefined brown sugar
4 fl ozs malt vinegar
6 fl ozs veg oil

Boil water in large pan, add salt and whole limes. Simmer till are limes soft and have lost their bright green colour and turned  dull. About 20 mins.

Leave to cool. Keep the water.  Slice then chop limes into small pieces. Hang onto to the juice!.

Heat the oil in a frying pan, (not too high a heat)  add the mustard seeds, give them a shake then add the fenugreek, cumin, garlic and curry leaves. Cook them until the aroma rises Don`t let them brown. Remove from heat and stir in the crushed chillies and paprika. Mix thoroughly.

Add the limes, their juice and reserved water. Give it a good mix. Then add the sugar and vinegar. Check flavour and adjust if you want. It`s a bit `raw` at this stage so go easy with adding extra seasoning.

If you think it`s too thick you can thin it with some boiled water and maybe a touch more vinegar.

Then bung it into nice clean jars. Preferably without metal lida. Ready to eat within a few days. Worth waiting for. Well, I think so....
 
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