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Antheil
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« Reply #3135 on: 14:04:19, 27-09-2008 » |
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Cripes, Ants! I thought Somerfields were supposed to be purse friendly. Or maybe that's just their own-label stuff?  Given up on Napolina Mort, buying Waitrose's own at 46p a tin! Somerfields do have great offers though on meat and gammon. It's just I wonder if supermarkets are trading on this credit crunch business and pushing up prices as far as they can? = profits? Cynical? Moi? |
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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 #3136 on: 16:00:55, 27-09-2008 » |
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Right, so the meal tomorrow during the hostilities ..  Home made vegetable soup to start, with crusty olive rolls Fillets of salmon - I might make them en croute, or just with a sauce on the side. Haven't decided yet. Broccoli spears, mange tout, green beans, Chantenay carrots and new potatoes. Home-made strawberry trifle, Coffee and mints. Milly, I think Anty's right about a simple salmon, but that sounds a lovely meal and I hope it's appreciated by the combatants.  Just right for the weather, too. |
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Green. Always green.
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Milly Jones
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« Reply #3137 on: 16:32:48, 27-09-2008 » |
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Nice sounding meal Milly but if you are having olive rolls with soup I think then you do not need salmon en croute, but just with sauce? Only a thought. Salmon I love but I think served simply is best.
Great! That will save me fiddling about with puff pastry. Simple is best, you're right! Now just to decide which sauce....  |
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We pass this way but once. This is not a rehearsal!
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Andy D
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« Reply #3138 on: 17:15:44, 27-09-2008 » |
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Has anyone else noticed the increase in price of tinned tomatoes?  Napolina used to be 82p, now 98p in Tesco and whopping £1.15 in Somerfields! I bought a 4 pack of Tesco chopped Italian toms at the start of the month which was 1-62 - they're pretty good I find. When I'm doing a curry, I use cheapo chopped toms, Sainsbury's were 21p/tin on 16/9. Btw my home-grown Harlequin toms are absolutely delicious and are still producing reasonably well, wonderful flavour but not too sweet. |
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martle
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« Reply #3139 on: 19:23:50, 27-09-2008 » |
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Simple is best, you're right! Now just to decide which sauce.... Milly, here's a quick and easy one that's great for salmon: Equal amounts of mayonnaise and creme fraiche (use low fat mayo if you like - although this is the only occasion on which I'd ever recommend that!). Add a goodly dollop of smooth mustard (Dijon is perfect) and a sizeable sqeeze of lemon. Add fish juices when fish is cooked. Add a handful of capers if you like, plus a few twists of black pepper. Voila! (Oh, you have to mix those all together of course.  ) |
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Green. Always green.
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Milly Jones
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« Reply #3140 on: 20:09:22, 27-09-2008 » |
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Simple is best, you're right! Now just to decide which sauce.... Milly, here's a quick and easy one that's great for salmon: Equal amounts of mayonnaise and creme fraiche (use low fat mayo if you like - although this is the only occasion on which I'd ever recommend that!). Add a goodly dollop of smooth mustard (Dijon is perfect) and a sizeable sqeeze of lemon. Add fish juices when fish is cooked. Add a handful of capers if you like, plus a few twists of black pepper. Voila! (Oh, you have to mix those all together of course. ) NOM! That sounds great. I don't ever have low fat mayo.  Full fat Hellmans.  |
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We pass this way but once. This is not a rehearsal!
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Jonathan
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« Reply #3141 on: 17:34:32, 28-09-2008 » |
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Hopefully not the chocolate ripple teabread we made that is in the oven cooking right now...
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Best regards,
Jonathan
*********************************************
"as the housefly of destiny collides with the windscreen of fate..."
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harmonyharmony
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« Reply #3142 on: 11:45:20, 29-09-2008 » |
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Finally! Spud success. Oh joy! After the dismal quality of potatoes this year I bought some today that were proud to call themselves spuds. Anya pots, small, knobbly with a good waxy texture and THEY TASTE OF POTATO! Here they are  They're in the Sainsbugs 'Taste the Difference' range, although I imagine other supermarkets stock them. I bought some last year and these are just as good. NOMNOMNOMO! Um. If you scroll back through the last two months of my burning posts, you might notice that I've been eating Anyas the whole time. Perhaps I should have been shouting this a little louder... |
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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 #3143 on: 12:00:10, 29-09-2008 » |
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Sorry hh. I obviously didn't pick up on the mention. I'd have been nomming them sooner if I had! |
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martle
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« Reply #3144 on: 12:08:22, 29-09-2008 » |
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Now, it's funny but that reduced-size image of the spuds at first looked like a great big bowlful of uncooked bangers to me. And it has sent me into a serious bout of sausage lust. Oh dear. Something will have to 'give', later. 
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Morticia
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« Reply #3145 on: 12:13:38, 29-09-2008 » |
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martle
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« Reply #3146 on: 12:17:15, 29-09-2008 » |
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Ahem. And it has sent me into a serious bout of sausage lust. Oh dear. Something will have to 'give', later. There are websites for that sort of thing. So I understand. |
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Green. Always green.
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Morticia
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« Reply #3147 on: 12:20:35, 29-09-2008 » |
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I think Pablo has just quenched my desire.
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martle
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« Reply #3148 on: 12:37:47, 29-09-2008 » |
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Green. Always green.
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Morticia
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« Reply #3149 on: 12:50:42, 29-09-2008 » |
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Gee, thanks Martle  Pass me some of that nice green salad, will you? |
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