|
brassbandmaestro
|
 |
« Reply #2850 on: 19:24:36, 23-08-2008 » |
|
As my wife is the boss at work  , I had a very nice Lamb Casserole with Sherry Trifle for dessert!! |
|
|
|
|
Logged
|
|
|
|
|
MabelJane
|
|
« Reply #2851 on: 21:30:29, 23-08-2008 » |
|
Courgettes are OK hollowed out and stuffed, otherwise they are just a filler, chopped small. They have no flavour.
When I grew them, my courgettes had lots of flavour. Picked small and lightly fried/steamed* in a little olive oil they were lovely. I recall a friend giving me thinly sliced homegrown courgette in sandwiches and they were delicious. In my early 20s I once looked after my uncle and aunt's market garden for a week whilst they were away. When they returned I told them proudly how large the marrows had grown - only to be told I should have picked them, they were meant to be courgettes!  |
|
|
|
|
Logged
|
Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
|
|
|
|
Andy D
|
|
« Reply #2852 on: 21:39:20, 23-08-2008 » |
|
I like courgettes raw sliced in salads. I like them cooked as well, but only so that they're just tender, never let them get soft and squashy  Unfortunately, as I'm on the point of giving up my allotment, I have no home-grown courgettes this year so I have to buy them from Tesco/Sainsbury. While this pains me it also means that I can enjoy the courgettes more because, if you grow your own, you're usually sick and tired of them at this time of the year, there are just far too many of them. |
|
|
|
|
Logged
|
|
|
|
|
MabelJane
|
|
« Reply #2853 on: 21:42:25, 23-08-2008 » |
|
I like them cooked as well, but only so that they're just tender, never let them get soft and squashy But they are quite nice slightly squashy if caramelised with onions and garlic - taking care not to burn the garlic of course!  |
|
|
|
|
Logged
|
Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
|
|
|
|
Don Basilio
|
|
« Reply #2854 on: 22:29:20, 23-08-2008 » |
|
Sitting in the kitchen at the moment is a large vegetable marrow, purchased at the Farmer's Market this morning.
Well that will teach me not to mistrust my resident culinary expert. Four slices of marrow slowly stewed/fried in good olive oil were a very nice accompaniment to the home cooked tongue. There is still the residue of the marrow lurking on the draining board like a beached whale, but it need not be wholly awful. |
|
|
|
|
Logged
|
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
|
|
|
|
MabelJane
|
|
« Reply #2855 on: 22:36:25, 23-08-2008 » |
|
the home cooked tongue.
When I read that "home" for a millisecond I thought it would be followed by grown... |
|
|
|
|
Logged
|
Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
|
|
|
|
Ruth Elleson
|
|
« Reply #2856 on: 22:36:41, 23-08-2008 » |
|
There is still the residue of the marrow lurking on the draining board like a beached whale, but it need not be wholly awful.
You could make it into marrow-ginger jam  |
|
|
|
|
Logged
|
Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
|
|
|
|
martle
|
|
« Reply #2857 on: 22:38:32, 23-08-2008 » |
|
You could make it into marrow-ginger jam [/quote] Ok, now I'm interested. Recipe, Ruth? |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
Ruth Elleson
|
|
« Reply #2858 on: 22:40:44, 23-08-2008 » |
|
Not sure, but I should be able to find you one... it's not something I've made myself, just something I recall from an occasion in my childhood when my parents accidentally missed a courgette while harvesting from the vegetable patch |
|
|
|
|
Logged
|
Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
|
|
|
|
Ruth Elleson
|
|
« Reply #2859 on: 22:44:11, 23-08-2008 » |
|
I'm just chatting to my mum on MSN and she doesn't think she still has the recipe. It was nearly a quarter of a century ago, after all... but she says it's reasonably standard, and to try online...
|
|
|
|
|
Logged
|
Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
|
|
|
|
Don Basilio
|
|
« Reply #2860 on: 22:44:36, 23-08-2008 » |
|
I have not made jam for years, but I believe it was common to eek* out fruit by adding marrow to jam, as it had no flavour but would increase bulk. Tonight the marrow had the flavour of good olive oil, but I can testify that its flavour on its own is not gripping.
* How the hell do you spell this?
|
|
|
|
|
Logged
|
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
|
|
|
|
Ruth Elleson
|
|
« Reply #2861 on: 22:45:37, 23-08-2008 » |
|
|
|
|
|
|
Logged
|
Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
|
|
|
|
martle
|
|
« Reply #2862 on: 22:49:35, 23-08-2008 » |
|
Eek!  Thanks, Ruth. On the case! |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
Don Basilio
|
|
« Reply #2863 on: 09:31:33, 25-08-2008 » |
|
More fried marrow last night. We have still not used up half of it, and its bulk is still looming ominously on the draining board. (It is too big to fit in the usual vegetable storage.)
|
|
|
|
|
Logged
|
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
|
|
|
|
Milly Jones
|
|
« Reply #2864 on: 16:02:34, 25-08-2008 » |
|
I'm doing a big family roast dinner for the kids. Lamb with roast potatoes, broccoli, carrots and sweetcorn. I'm just going to start baking a ginger cake for after. Here is my favourite ginger cake recipe if anyone would like to try it. It's lovely and moist and melts in the mouth. This makes 2 loaf tins. 1lb self-raising flour 1/2lb butter 1lb tin golden syrup 1 cup castor sugar 2 large eggs 1 1/2 teaspoons mixed spice 1 1/2 teaspoons ground ginger 1 teaspoon bicarb 1/2 pint milk. Sift flour and spices together. In a pan melt syrup and butter. Add to flour, add sugar and beat in eggs. Almost boil milk then add bicarb to hot milk (this will foam up but don't panic ). Pour onto mixture and fold everything together. Bake 160C for 1 hour. Two cakes! So quick and easy and it's never been known to go wrong. |
|
|
|
|
Logged
|
We pass this way but once. This is not a rehearsal!
|
|
|
|
