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harmonyharmony
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« Reply #150 on: 18:57:42, 29-03-2007 » |
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Tonight's dinner is very simple: macaroni cheese.
Got some spring greens left, which I'm going to just boil.
Pudding is more semolina.
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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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SimonSagt!
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« Reply #151 on: 19:50:36, 29-03-2007 » |
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You enjoy your carbohydrates then, hh?  |
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The Emperor suspected they were right. But he dared not stop and so on he walked, more proudly than ever. And his courtiers behind him held high the train... that wasn't there at all.
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trained-pianist
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« Reply #152 on: 20:10:35, 29-03-2007 » |
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I love macaroni and cheese. I usually put tomato sauce too. I have nice tomato sauce with sweet papers from the supermarket that I am fund of now. But I love macaroni and cheese without tomato sauce too.
What kind of cheese do you put?
I love that cheese and macaroni very much. And spring greens are nice. I usually put broccoli with mine.
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harmonyharmony
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« Reply #153 on: 21:15:29, 29-03-2007 » |
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You enjoy your carbohydrates then, hh? Absolutely. Tomorrow, I'm cooking pizza again, and having a pineapple sponge pudding. Not sure what I'm going to put on the pizza yet. It could be anchovies, capers, and hard boiled egg (which is what I've got at the moment) but then again, I'm waiting to see if anything jumps off the shelves at T***o tomorrow. |
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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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Andy D
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« Reply #154 on: 00:01:28, 30-03-2007 » |
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I'm waiting to see if anything jumps off the shelves at T***o tomorrow.
Blimey, I hope not, I'd find that very worrying |
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thompson1780
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« Reply #155 on: 09:37:49, 30-03-2007 » |
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And I would count it as assault!
T***o
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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MabelJane
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« Reply #156 on: 20:17:45, 30-03-2007 » |
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Full of filling food - but I have to admit not cooked by me, merely reheated. A selection of Sinsbury's curry dishes - better than you might imagine! Pilau rice with Veg Dhansak and Saag Paneer. Plus some steamed fine green beans - which I did cook myself from fresh! Well, as fresh as they can be from the other side of the world.
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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harmonyharmony
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« Reply #157 on: 21:42:40, 30-03-2007 » |
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Didn't get to the shops today, so made do with egg, capers, pecorino, pine nuts and anchovies, which looked sort of like this:  Not sure that sponge pudding is going to happen. As it is, I'm quite full and it's quite late. I'll settle for a clementine. |
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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 #158 on: 11:31:29, 31-03-2007 » |
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Andy D (and anyone else who`s interested), here`s that Jaffrey lentil recipe I mentioned the other day.
7oz/200g whole mung dahl
1 1/4 pints water
6 tblspns veg oil (I reduce this, I think it`s a bit too much)
2 green chillies, sliced
1 teaspn grated ginger
Bunch of coriander, chopped
1 1/4lb(560g( spinach, washed and chopped
Salt to taste
Freshly ground black pepper
2 tblespns lemon juice (I use more)
Put lentils and water in a pot, bring to boil. Cover, turn heat to low and simmer for an hour. Drain.
Heat oil in a pot large enough to hold the spinach. When oil hot, chuck in the chillies and ginger. Stir fry for about 10 seconds Add the fresh coriander and spinach and cook until spinach has wilted. Add the cooked lentils and salt. Stir to mix and bring to a simmer. Cover and cook for 25 minutes.
Add the black pepper and lemon juice. Stir to mix and cook uncovered for a further 5 minutes. Check seasonings. You can be pretty generous with the black pepper and lemon juice, it can take it. The lemon really adds a zing and works well with the coriander.
For the carnivores out there, this works very well with lamb.
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harmonyharmony
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« Reply #160 on: 17:59:50, 31-03-2007 » |
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I'll have to check that out Tonybob.
I seem to becoming more and more veggie as time goes by.
Have actually almost come to the point of deciding to stick to a meat-free diet (except for the fact that I have a nice bit of beef in the freezer for when my parents visit).
Tonight's fantastic extravaganza is a lentil risotto.
I'm adding some dried peppers (rehydrated of course) and some preserved chillies and olives, but mainly it's just the lentils and rice in stock, with some pecorino sprinkled on at the end.
For pudding, I'm having sort of a bread and butter pudding.
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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 #161 on: 23:07:26, 31-03-2007 » |
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At the risk of sounding like a pompous teabag, that was one of the nicest meals that I've ever cooked.
Enough risotto left over to go in some tortilla wraps for lunch on Monday with some salad, and enough pseudo bread and butter pudding for tomorrow's pud.
Main course tomorrow is going to be cannellini sausages (made a couple of weeks ago and frozen) according to Nigel Slater, with some potato waffles.
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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 #162 on: 23:18:37, 31-03-2007 » |
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hh, I don`t know whether it`s just me, but NS hasn`t come up with anything in months that I have wanted to try out. Bearing in mind that I have positively venerated the man and his approach to food and cooking, it`s rather strange. Sundays with The Observer just aint the same.  |
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MabelJane
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« Reply #163 on: 23:21:28, 31-03-2007 » |
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Recently on a messageboard (in the Bull TA) there were posts about the danger of keeping rice leftovers unless it's quickly cooled. Great source of food-poisoning. Even thorough reheating isn't apparently enough to kill the nasties if the rice had previously been left out too long. I leave rice in the pan to cool off before putting it in the fridge but it takes ages to cool right down (or I forget to go back in the kitchen to do it) so sometimes it's out for hours. Do you cool your rice down fast before putting it in the fridge hh? At the risk of sounding like a pompous teabag,
 My turn to be a pompous teabag! I made a very yummy soup this evening - lots of celery, with a few carrots and spuds, an onion and veggie stock, tom puree etc. The kids always say they don't like celery so I blended it, sprinkled cheese on top and they said it was delicious! Goodnight  |
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« Last Edit: 00:19:47, 01-04-2007 by MabelJane »
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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harmonyharmony
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« Reply #164 on: 23:36:34, 31-03-2007 » |
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hh, I don`t know whether it`s just me, but NS hasn`t come up with anything in months that I have wanted to try out. Bearing in mind that I have positively venerated the man and his approach to food and cooking, it`s rather strange. Sundays with The Observer just aint the same. I thought (and still think) that Real Cooking was one of the best cook books I have ever read. That had something to do with the amount of experience that I had (not a great deal, but I'd used Delia's How to Cook as a crutch for a couple of years) and how he's very free and easy with measurements when they don't matter, and cooking times when they don't matter. That would have freaked me out when I first started to cook, but was fine when I had a few more ideas what I was doing. Real Food is not as good, but it's still good and has plenty of great recipes. I recently got Appetite, which I thought was going to replace Real Food, but I'm not sure... It hasn't really grabbed me in the same way (though the bread recipe has proved to be very successful ) Have you been watching his rather cringe-worthy BBC show on Saturday mornings? Has he become a bit of a media-slut? Recently on a messageboard (in the Bull TA) there were posts about the danger of keeping rice leftovers unless it's quickly cooled. Great source of food-poisoning. Even thorough reheating isn't apparently enough to kill the nasties if the rice had previously been left out too long. I leave rice in the pan to cool off before putting it in the fridge but it takes ages to cool right down (or I forget to go back in the kitchen to do it) so sometimes it's out for hours. Do you cool your rice down fast before putting it in the fridge h-h?
Now my girlfriend (who worked in care for a little while) tells me off if I try and re-use rice (which I generally do when she's not here). I don't cool the rice down, I just wait until it's ready to go in the fridge. I would never do this if I was going to serve it, or any other foodstuff sharing a fridge with it, to anyone with a compromised immune system, but when it's just me... I don't know. |
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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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