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martle
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« Reply #1635 on: 17:07:37, 19-03-2008 » |
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YOU DO.
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Green. Always green.
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Antheil
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« Reply #1636 on: 17:54:08, 19-03-2008 » |
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As it is soon to be Easter I thought some treats could be purchased. I decided on rollmops, not having had one for years. I went to the shop and searched amongst the bottled anchovies, sardines, squid, etc. Nope. Asked the girl, she looked and said they must have run out. I went to the Deli, got any rollmops? Nah, she said, but we got eels in dill and chilli  What? This is Wales, not the middle of Lake Trasimeno!! Finally sourced a nice jar of old fashioned rollmops, got a new jar of cornichons and onions and some Italian blue cheese. All that is needed tomorrow is to purchase some good bread |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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oliver sudden
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« Reply #1637 on: 18:13:08, 19-03-2008 » |
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YOU DO.
Nonsense. Looks very tasty to me. And here's some Mee Hoon!  Damn, I could murder a decent laksa right now... |
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Morticia
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« Reply #1638 on: 18:28:43, 19-03-2008 » |
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Gosh, laksa! Yum. I've not made one of them in a-g-e-s. There's a scrummy Nigel Slater recipe for it somewhere in my heap of cuttings ...
Sounds of frantic paper rustling.
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Antheil
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« Reply #1639 on: 18:31:43, 19-03-2008 » |
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Gosh, laksa! Yum. I've not made one of them in a-g-e-s. There's a scrummy Nigel Slater recipe for it somewhere in my heap of cuttings ...
Sounds of frantic paper rustling.
Look forward to that Mort, and whilst you are rummaging can you unearth our Nige's recipe for toasted nuts? I can't seem to find it and have a fancy to add cashews to the Easter Feast. Strangely enough, Neals Yard toasted cashews are the same price as the untoasted. PS And to add to the tomato debate, Somerfields are doing Napolina tinned toms buy one get one free which puts the price down to 42p a tin. |
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« Last Edit: 18:43:41, 19-03-2008 by Antheil the Termite Lover »
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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 #1640 on: 19:03:05, 19-03-2008 » |
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To save all that rifling through old papers, you need the online Nigel Slater index: http://katem333.tripod.com/Nigel/nigelindex.htmI see the laksa recipe is there .... |
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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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Andy D
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« Reply #1641 on: 22:43:30, 19-03-2008 » |
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Are there any particular advantages to cooking them in the microwave instead of the oven, Andy?
It's quicker, like my "baked" spuds. Also no stirring or watching because I can set the timer. No oil required either, though you might dry roast your cashews in your shallow pan Mort? |
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martle
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« Reply #1642 on: 22:47:42, 19-03-2008 » |
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Andy, Andy, Andy - microwaved 'baked' spuds simply will not do. You can have the best of both worlds with the martlemethod(TM): micro them for 7 mins, then pop in the oven for 15 on a high heat. Crispy skins, squidgy centre. Viola! Voila!
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Green. Always green.
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harmonyharmony
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« Reply #1643 on: 22:52:17, 19-03-2008 » |
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Tonight I managed to knock up a quick mushroom risotto, griddled pork rubbed with ras al hanout served with cabbage and roasted tomatoes, followed by baked semolina.
Two friends came to dinner but by 7:30 when they arrived I had only just started frying the onions and garlic for the risotto. Amazingly it all came together and was very nice.
Unfortunately there's the washing up to do now...
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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 #1644 on: 22:59:14, 19-03-2008 » |
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YES YES YES, Martle!!! Baked spuds aint baked spuds without the wonderfully crispy skin and the gorgeous fluffiness inside. Plus, the wonderful smell of the baked potato skin. Heaven! It's worth the wait Andy  |
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harmonyharmony
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« Reply #1645 on: 23:06:50, 19-03-2008 » |
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I normally bake potatoes from scratch (or prick) in the oven. I don't do it that often (and I don't have a microwave up here anyway) but the last time I did it, my potato exploded...  |
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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 #1646 on: 23:31:08, 19-03-2008 » |
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I know you're all right about oven baked spuds but it just seems a lot of energy is being used for a couple of spuds - tho martle's method sounds better in that regard. I mainly microwave spuds as an alternative to boiling them, which I only usually do for new spuds or for really manky ones. If the skins look at all edible, I like to eat them, especially if they're home-grown and hence no sprout-inhibitors on them.  |
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Morticia
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« Reply #1647 on: 14:12:37, 20-03-2008 » |
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Some serious storecupboard shopping today including a few Easter treats added to the basket in the form of some Pie d'Angloys, a shoulder of lamb and a veritable bouquet of beautifully fresh Rocket. Also got my paws on some Dill so it looks as though pickled cucumbers will finally come into being |
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increpatio
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« Reply #1648 on: 16:34:13, 20-03-2008 » |
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I have a ... stew on! Two tins of tomatoes, fried onion, lots of garlic, tin of kidney beans, half a cauliflower-head, a carrot (only had a small one left, so chopped it up and tossed it in), a dash of the contents of an old bottle of wine, parsley, basil, oregano, saffron, and some frozen spinach. Transferred from the frying pan to the oven now, bubbling away like the happy stew it is (I feel tempted to go out, purchase some cheese, then grate some on top...). Will have it with some plain basmati rice, I think. |
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martle
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« Reply #1649 on: 17:06:17, 20-03-2008 » |
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That sounds just the ticket for a freezing and wet day like today, inkage! Yum.  |
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Green. Always green.
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