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martle
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« Reply #1845 on: 22:28:32, 01-04-2008 » |
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 Zena Skinner was on BBC4 tonight!!!!!!!!!!!!!!!!!!!!!!!! Andy, Andy. I recommend an early night and a couple of chapters of The Pilgrim's Progress or something similar. It'll all seem better tomorrow. |
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Green. Always green.
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Morticia
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« Reply #1846 on: 15:02:00, 03-04-2008 » |
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Hooray! I got my paws on some green sprouting today. They will cosying up nicely to some roast chicken tonight. So far, so virtuous but ... I keep hearing the siren song of mashed potatoes and it won't go away!  |
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increpatio
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« Reply #1847 on: 21:27:10, 03-04-2008 » |
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I went to the shop across from my workplace yesterday, decided to try out a sandwich there. Got the 'cheese+2 salads' option. Only it turns out that there were lots of tiny pieces of ham hidden in one of the salads. It's not the end of the world that I was half way through before noticing, not at all, but I felt a bit silly picking the remaining bits out (and getting salad-fingers in the process).
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Andy D
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« Reply #1848 on: 00:08:15, 04-04-2008 » |
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More yummy - and extremely healthy - cabbage soup for me for tea. Thickened with a large potato  The only problem is that, as a result, I'm hungry now so I'm nibbling lotsa snax/biscuits.  |
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Andy D
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« Reply #1850 on: 00:46:08, 04-04-2008 » |
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But I don't understand how you can still be hungry.  nor me George  |
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Morticia
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« Reply #1851 on: 12:17:54, 04-04-2008 » |
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Can anyone throw light on what 'pickling salt' is? It appears to be an American term. Could they be referring to rock salt, or is it salt with added extras? All suggestions gratefully received.  |
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Antheil
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« Reply #1852 on: 14:27:07, 04-04-2008 » |
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I would use coarse sea salt Mort. I'm sure my Nan used to buy pickling salt but maybe it's like pickling vinegar, it's only ever in the shops in the Autumn. Just as long as you don't use table salt, which will make the liquid cloudy because of the additives. I presume it's the cucumbers that you intend to pickle?
Just had vegetarian Sushi for lunch - now I know it's seaweed and not fish skin! An Inari, six assorted Hosomaki, pickled ginger (Yummy), soy sauce and some Wasabi paste. Surprisingly tasty and quite filling too.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Mary Chambers
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« Reply #1853 on: 14:44:59, 04-04-2008 » |
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I had New Covent Garden spicy butternut and sweet potato soup, which is quite good. I know it's stupid to buy soup when it's so easy to make, but from time to time I do, all the same.
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Morticia
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« Reply #1854 on: 14:54:22, 04-04-2008 » |
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Ta Ants. I chucked the sea salt in anyway and now have two jars of pickled cucumbers. Very fetching they look too, sitting greenly in their brine, nestling among the yellow mustard seeds and feathery fronds of Dill. Just two weeks to wait until I can munch them ...
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Antheil
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« Reply #1855 on: 19:07:20, 04-04-2008 » |
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Ower Nige's latest receipts have just appeared on line. I think this is one for next week:
purple-sprouting broccoli or other young greens, cappelletti, butter, 2 cloves of garlic, peeled and thinly sliced, 4 anchovy fillets, rinsed and chopped, creme fraiche, Gorgonzola
Trim the purple sprouting and add to boiling water. After 3-4 mins drain. Return pan to heat with butter, garlic and anchovies. Cook slowly until anchovies melt, spoon in creme fraiche, bring to boil then turn to a slow bubble. Chop purple sprouting roughly add to sauce, season with black pepper.
Drain the pasta lightly (a few tablespoons of the cooking water will help thin the pasta sauce to the right consistency) and tip it into the broccoli sauce.
NOM NOM NOM
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Ron Dough
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« Reply #1856 on: 19:13:43, 04-04-2008 » |
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Er, so what happens to the Gorgonzola, Anty?
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Antheil
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« Reply #1857 on: 19:23:36, 04-04-2008 » |
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Sorry Ron, got quite carried away by the thought of those tender young stems combined with melting achovies. <drool emoticom> It should be, spoon in the creme fraiche and the crumbled gorgonzola of course.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Ron Dough
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« Reply #1858 on: 19:26:10, 04-04-2008 » |
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Guessed it might be, Ants, but just wanted to make sure....
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Morticia
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« Reply #1859 on: 19:32:51, 04-04-2008 » |
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Anchovies work well with grown-up broccoli as well, especially with some black olives chucked in and a smidge of crumbled chilli. I think Nige's latest is not one I'll be giving a whirl. Anchovies? Great. Gorgonzola? Yup. Creme fraiche? Sometimes. Not sure I'd want 'em all together with butter. It's just my not-wild-about-diary tastebuds, I guess.  But bon appetite! Just don't tell Nige   |
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