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martle
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« Reply #1185 on: 20:03:33, 06-02-2008 » |
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Good thinking, that man! Right - off to adjust and sample. Will report back...  |
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Green. Always green.
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Morticia
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« Reply #1186 on: 20:08:19, 06-02-2008 » |
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We await with anxiously clutched napkins and bated breath the outcome of Martle and his Mungs ...
Black beans work well, Mart. Actually I think they work better than kidney beans, they don`t fall apart in the same way.
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Antheil
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« Reply #1187 on: 20:11:40, 06-02-2008 » |
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I like Mung beans, love all beans, lentils and pulses. Don't see why it shouldn't work.
Today is use up what is in the fridge time (and economy time), so it's penne with sweet little purple sprouting brocolli spears, tossed with some lightly cooked fresh red chillie and chopped chorizo (the orange chorizo juices adding to the colourful effect), and then the whole lovingly enfolded in a few tablespoons of creme fraiche and garnished with generous shavings of Parmigiano Reggiano and a grinding of black pepper.
Where's Harry?
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1188 on: 20:40:10, 06-02-2008 » |
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I have a happy tum tonight because I had the second of the lovely mackerel that I bought at the market the other week. It didn`t suffer from being frozen, still cooked up beautifully plump, moist and firm. Helped along by Mrs Jaffrey and her Amazing Performing Spices. The fish must have been good because the cats demanded their share. They usually look at me in disgust when I have mackerel. Sigh. Just when I thought it was safe to sit at the dining table ...  |
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martle
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« Reply #1189 on: 22:46:24, 06-02-2008 » |
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Just to report on the mung bean chilli:  |
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Green. Always green.
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Andy D
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« Reply #1190 on: 23:01:54, 06-02-2008 » |
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I think you're faking it martle  Still, at least the colours right:  |
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Antheil
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« Reply #1191 on: 18:11:45, 09-02-2008 » |
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Chez Antheil ce-soir, a celebratory meal to commemorate Wales' second triumph in The Six Nations. Plump Welsh lamb shanks lovingly, everso slowly, cooked with organic Puy lentils and the sweetest and most fragrant Welsh leeks to which have been added cloves of garlic, some parsnips, and white wine To accompany, beautiful Orkney black potatoes which have been tenderly placed in smoking hot goose fat and strewn with coarse sea salt and rosemary leaves. I just love those old Scottish varieties of potato. And perhaps some Savoy cabbage, the dark outer leaves carefully dissected of their central vein and sliced finely. You would not believe the smells wafting forth at the moment. And if I have cooked too much then it's bubble and squeak for lunch tomorrow!  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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perfect wagnerite
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« Reply #1192 on: 18:18:04, 09-02-2008 » |
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Braised lamb and leeks here too tonight - but with haricot beans rather than lentils. Due out of the oven in half and hour, but already the amazing smells are wafting through the house.
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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martle
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« Reply #1193 on: 18:55:35, 09-02-2008 » |
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Obviously the spirit of the Welsh hangs glowing in the air. Last night: lamb cutlets with canneloni beans in garlic and tomato gloop plus purple-sprouting broccoli. Well, the lamb bit was Welsh anyway...  |
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Green. Always green.
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harmonyharmony
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« Reply #1194 on: 22:05:03, 09-02-2008 » |
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Tonight was a lamb stew, which was lovely.
Tomorrow will be some fishcakes, which I hope will also be lovely!
I was going to post about 4'33" but then thought better of it.
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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 |
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harmonyharmony
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« Reply #1195 on: 22:35:37, 09-02-2008 » |
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I was also just about to post in the Grumpy Old Rant Room, but then I forgot why I was grumpy. I've just baked some cheese scones so I'm just going to sample them... |
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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 |
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Morticia
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« Reply #1196 on: 09:23:55, 10-02-2008 » |
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A socking great grilled field mushroom, with tomatoes, bacon and scrambled egg. Breakfast, a damn fine invention! <happystomachemoticon>
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Morticia
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« Reply #1197 on: 12:25:55, 11-02-2008 » |
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I see that the sainted Delia is coming out of retirement (I wasn`t aware that she had gone there in the first place) and is poised to unleash her latest tome Delia`s How to Cheat at Cooking which is, effectively a re-working of of her first book of the same title. It has been updated for "the stressed modern consumer". So, among the various products that she will be giving her blessing to we find Aunt Bessie`s Homestyle Instant Mashed Potato. Huh? How difficult is it to make mashed potato? Cripes, you could make it in a food processor if you don`t fancy the energetic mashing business! Apparently pre-orders for the book are "the greatest in any category since Harry Potter and the Deathly Hallows. Guess there`s going to be a run on Aunt Bessie`s mash then |
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Antheil
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« Reply #1198 on: 17:54:14, 11-02-2008 » |
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I have to say that Delia was my most consulted cook book when I first dipped my toes in the culinary waters, I do occasionally refer to her (I have the complete works) but recommending Aunt Bessie's Homestyle Mashed Potatoes <shriek> I certainly don't think I will be purchasing the book. Admittedly, if you were doing a recipe where the quality of the mashed potato is not so crucial (shepherds pie?) you could use instant but to be honest - it don't taste like tatties!
Tonight, a recipe suitable for veggies or meat eaters. Got it off Waitrose website. It's a pasta bake. Basically a ragu sauce, heavy on the tomatoes of course with peppers, courgettes, and whatever you fancy for the veggies or a bolognaise sauce for the meaties. Then cook some buckwheat fusilli. Combine the two in ovenproof dish and stir gently. Combine an egg with creme fraiche (original recipe said yoghurt but I am using c.f.), drizzle mix over the pasta combination, top with shavings or grated Parmigiano Reggiano. Bake about 25 minutes. Voila! Simplicity.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1199 on: 18:11:46, 11-02-2008 » |
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Due to an outbreak of culinary sloth ce soir, it`s a jacket pot with mixed salad for me. Oh, and chopped onion mixed in with the tattie innards! A real tattie!!
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