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Ron Dough
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« Reply #2085 on: 17:51:20, 15-05-2008 » |
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Mills, it's decidedly chilly up here. It was haggis, neeps and tatties for tea yesterday and homemade vegetable soup laced with garlic and ginger with spelt-and-rye bread for lunch. Not decided yet what to have tonight - warm and substantial, though, without a doubt.
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Andy D
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« Reply #2086 on: 18:25:29, 15-05-2008 » |
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Spiced parsnip soup for me. I bought the parsnips before the weather got hot and this is the first day it's been cool enough to make the idea of a warming soup seem attractive.
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martle
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« Reply #2087 on: 18:32:38, 15-05-2008 » |
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Spiced parsnip soup Recipe please, Andy. <drooling with dignity> |
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Green. Always green.
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Andy D
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« Reply #2088 on: 20:23:44, 15-05-2008 » |
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The parsnip soup recipe is in a very old and tatty notebook - the recipe must be pretty old because it includes butter and I can't stand the stuff now. I used to make it a lot when I grew my own parsnips and had a glut of them in the early spring. However the notebook itself dates back a lot further than that, since there are lots of recipes at the start in my ex's handwriting for things like Steak and Beer Casserole, Pork Normandy, etc  What I did today was: 700gm chopped parsnips - no need to peel if the skins are clean and OK - fried for few mins in groundnut oil, stir in 1t cumin, pinch chilli, pinch garam masala, 1/4t turmeric, clove of garlic crushed, salt (if req), add boiling water and cook until soft. Smash it all up in food processor or whatever. Served with a couple of spoons of fat-free yoghurt stirred through. |
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martle
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« Reply #2089 on: 22:15:13, 15-05-2008 » |
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Very nice - thanks Andy! It has the ring of a sure-fire winner about it.
Any other great soups out there? I'll look up my mother's cracking watercress one and post tomorrow...
<nom nom nom>
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Green. Always green.
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Milly Jones
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« Reply #2090 on: 17:38:09, 17-05-2008 » |
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We've got :- home-made mushroom soup, Mexican gigantes beans, pasta and salad and home-made apple crumble and custard.
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We pass this way but once. This is not a rehearsal!
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Don Basilio
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« Reply #2091 on: 21:18:48, 18-05-2008 » |
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On Saturday, we saw some English asparagus in the Farmers' Market, and bought it. Cooked it yesterday in Heath Robinson contraption I bring out every May for steaming asparagus, ie the stalks are in water and the tips are cooked in the steam.
They were the most delicious asparagus I can remember. We had some hot yesterday, and the rest cold today, in both cases with olive oil rather than butter. We could eat the whole stalk, no nasty white stringy bit at the bottom. The flavour was sweet and lacked that bitter touch that then appears when you have a pee the next morning.
Wonderful.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Morticia
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« Reply #2092 on: 12:26:13, 21-05-2008 » |
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Has anyone here had any runins with asafoetida? I saw Hah! I've only just noticed this (it's taking a while to trawl through the MB goings on in my enforced absence). I am a fan of Asafoetida but I suspect it's one of those things that comes into the love them or hate them category. Yes, it does smell, er, different but I like its earthy, warm aroma. And, now this is the important bit, there's something in it that inhibits the unfortunate and sometimes antisocial effects after eating pulses. Asafoetida is our friend!  Incs, I very much liked the look of your lentils. Nom nom nom, as they do say round here. |
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Ron Dough
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« Reply #2093 on: 13:15:43, 21-05-2008 » |
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I've just prepared some home-made potato salad for later: baby news, lightly boiled then halved and placed still warm into a mixture of mayonnaise and Greek yoghurt, with several chopped spring onions and a couple of sprigs of similarly chopped lovage (one of my favourite herbs). When it's a liitle cooler, it will go into the fridge for tonight.
Meanwhile: similarly domestically prepared spinach and courgette soup, with a couple of slices of Ron's wholemeal and butter.
Retriplicated noms........
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Jonathan
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« Reply #2094 on: 18:24:45, 21-05-2008 » |
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Arghhhh, why do I always look at this thread when i am really hungry and dinner is not yet ready??  |
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Best regards,
Jonathan
*********************************************
"as the housefly of destiny collides with the windscreen of fate..."
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Antheil
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« Reply #2095 on: 18:29:24, 21-05-2008 » |
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Ron's posting about potato salad tipped the balance scales as I pondered over what to prepare - so yes, tonight Ron and I will be in perfect harmony noshing the same dish. Ahhh! You are never alone in cyberspace. Of course I will have tender and colourful leaves with it and I must admit (veggies avert your eyes) some tranches of ham. I used to grow Lovage, lovely herb, forgotten all about it until Ron mentioned it.
I have just realised we have a Bank Holiday looming. This always calls for a pulling out of the stops and a prolonged stint in the kitchen. What are Members planning to cook?
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #2096 on: 18:35:50, 21-05-2008 » |
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I'll be in the valleys for most of the weekend, so lamb looks very much as if it'll be on the cards. Now, I'll have to hunt back and find Mort's spicy recipe which I still haven't tried...  Love that potato salad prompt too! That's on the weekend list as well. NOMx3 |
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Green. Always green.
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Jonathan
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« Reply #2097 on: 18:37:39, 21-05-2008 » |
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I think I will be asleep all weekend after these early starts for work this last week!
I'm sure I'll wake up to eat something though but I can't even begin to guess what it might be. (Er, sorry, that's not very helpful, is it?)
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Best regards,
Jonathan
*********************************************
"as the housefly of destiny collides with the windscreen of fate..."
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Antheil
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« Reply #2098 on: 18:45:59, 21-05-2008 » |
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I'll be in the valleys for most of the weekend, so lamb looks very much as if it'll be on the cards.
Marty, Marty, Marty x NOM 3 Factor in glowing red. "We'll keep a Welcome in the hillsides, we'll keep a Welcome in the Vales" You will find the spicy lamb receipt was one of Nige's which I did a few weeks ago and posted about. Google Nige on The Observer. Unless Mort's was a different one? Anyway, we are awash with New Season Welsh Lamb here at long last. And of course, cold Welsh spicy lamb with potato salad ........ this doth increase the Nom-Ness ten fold. And it will be good. |
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« Last Edit: 18:48:17, 21-05-2008 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Ron Dough
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« Reply #2099 on: 19:03:55, 21-05-2008 » |
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I'm doing a meat-free week, so only other salad stuff with the potato tonight, though more soup and bread first.
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