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Lord Byron
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« Reply #3060 on: 20:05:22, 16-09-2008 » |
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canada is pretty
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martle
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« Reply #3061 on: 20:09:00, 16-09-2008 » |
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Byron, offer us some culinary wisdom or news, why don't you.  |
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Green. Always green.
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Antheil
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« Reply #3062 on: 20:13:12, 16-09-2008 » |
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Byron, offer us some culinary wisdom or news, why don't you. Why change the habit of a lifetime? |
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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 #3063 on: 09:37:23, 17-09-2008 » |
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Our milkman has started to deliver boxes of local vegetables. This morning I find myself with large amounts of potatoes, carrots, savoy cabbage, broccoli, sweetcorn, leeks, onions and a big bunch of beetroot. It would feed a family for a week. They're all impressively fresh and very dirty. He assures me they are going to do smaller boxes soon. I think I'll make leek and potato soup for lunch, but I don't quite know what to do with the beetroot, which I'm not fond of - there's no choice of veggies. Last time I bought beetroot at the Farmers' Market I got very, very tired of it after a week living on borscht. I suppose I could make a lot of soup and freeze it, but I'm rarely as organised as that.
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martle
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« Reply #3064 on: 09:43:56, 17-09-2008 » |
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Mary, I'm not a beetroot fan either (except for borscht, but as you say even that can pall). But I sometimes do a salad like this one, which is tasty:
Serves 4
1. Coarsely grate 1 peeled beetroot, 1 carrot, 1 apple, add a handful of raisins.
2. Stir in a tablespoonful of creme fraiche or mild mayonnaise and serve.
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Green. Always green.
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brassbandmaestro
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« Reply #3065 on: 09:47:50, 17-09-2008 » |
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Anybody fancy coming down to our place and have some cake? Fruit cake, coffee cake, gingerbread cake, Irish Fruit Cake! Pots of tea will be served by Mrs BBM at our home!! Also Sussex Cream Teas as well, if your lucky!!!  NB Her clients where she works be getting some too! |
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« Last Edit: 09:49:51, 17-09-2008 by brassbandmaestro »
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Mary Chambers
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« Reply #3066 on: 10:18:40, 17-09-2008 » |
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I'll have all of them, please, BBM Martle, thank you - that sounds€ quite easy, and I've got all the ingredients, except the creme fraiche/mayonnaise. I wonder if plain yogurt would do? |
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Ron Dough
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« Reply #3067 on: 10:27:54, 17-09-2008 » |
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Try beetroot roasted, then mashed with a dollop of horseradish sauce, Mary: particularly good as a bed for fish, and an brilliant accompaniment for beef.
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Milly Jones
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« Reply #3068 on: 10:30:15, 17-09-2008 » |
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Try beetroot roasted, then mashed with a dollop of horseradish sauce, Mary: particularly good as a bed for fish, and an brilliant accompaniment for beef.
That also what I use with my Polish recipe for pork steaks (for the rest of the family, not veggie me of course). Beat an egg, add black pepper, dip the steaks firstly in the egg and then in flour and fry. Lovely and crispy on the outside. Serve with the beetroot and noodles. |
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We pass this way but once. This is not a rehearsal!
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brassbandmaestro
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« Reply #3069 on: 10:50:34, 17-09-2008 » |
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I'll have all of them, please, BBM Everybody welcome to cafe BBM!  |
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Mary Chambers
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« Reply #3071 on: 11:33:21, 17-09-2008 » |
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thank you, everyone - very helpful. I never thought of roasting it. Sounds delightfully un-messy. A dedicated beetroot site! How wonderful the internet can be.
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harmonyharmony
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« Reply #3073 on: 11:51:59, 17-09-2008 » |
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I've never tried the recipe for beetroot and feta soup that I have (it's in Hugh Fearnley-Whittingstall's River Cottage Cook) but it looks very nice.
I go through phases with beetroot (and radishes for that matter); I eat a lot of it for a couple of weeks and then don't go near it for months.
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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 #3074 on: 19:15:38, 17-09-2008 » |
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Tonight I have experienced one of those culinary mysteries that tend to haunt me.
I decided yesterday that I was going to have pasta carbonara tonight so I just went to my cupboard to check I have everything. No pasta.
I always have pasta and rice (basmati and risotto) except when I plan to cook something using them... Why is this?
OK, so that's an exaggeration but when did that stop me before?
So I think I'm going to do with egg noodles instead. What could go wrong? I've just been out to the shops and I don't think I can face it again tonight.
I'll griddle some pepper and courgette to go with it.
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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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