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time_is_now
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« Reply #495 on: 13:25:52, 19-09-2007 » |
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It sounds a bit like what my grandma used to call 'hot pot', Mort.
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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Morticia
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« Reply #496 on: 13:30:48, 19-09-2007 » |
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Hmm. That's interesting, Mort. A bit like the assorted non-meat innards of a pastie? OChef doesn't seem too helpful... http://www.ochef.com/494.htmOi don`t think he do know what `e be do talking `bout.  |
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martle
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« Reply #497 on: 13:49:17, 19-09-2007 » |
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Or, to put it in terms appropriate to the day: Arrr, the scurvy bilge rat is a-talkin' owt 'is gunwales, be 'e not? |
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Green. Always green.
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Morticia
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« Reply #498 on: 14:22:54, 19-09-2007 » |
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Morticia
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« Reply #499 on: 15:15:04, 19-09-2007 » |
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It sounds a bit like what my grandma used to call 'hot pot', Mort.
tinners, hot pot is a dish, as far as I know, isn`t it? e.g. Lancashire Hot pot. Then again, you could always put `pot herbs` into a hot pot, but probably not Lancashire Hot pot (before outraged l Lancastrians fall upon my head!) |
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increpatio
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« Reply #500 on: 16:13:15, 20-09-2007 » |
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I didn't cook this, but bought a small tray of baclawa from an asian market nearby. Mmmm: oily and nutty, for what more qualities could one ask?
(and yes, I am sharing them about)
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martle
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« Reply #501 on: 18:36:36, 20-09-2007 » |
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Mmmm: oily and nutty, for what more qualities could one ask?
Yum.  |
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Green. Always green.
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Ron Dough
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« Reply #502 on: 21:24:08, 20-09-2007 » |
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It's definitely soup season again, so out comes the stock pot. Around here 'soup' (if it has no other descriptor) means a lentil and vegetable based broth, though the Ron variation starts off with onions sweated in a wee bit of oil with ground coriander, cumin and turmeric, and also includes fennel and cardomum seeds: half way to a dahl, perhaps. Very substantial, very warming, very easy.
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MabelJane
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« Reply #503 on: 21:31:58, 20-09-2007 » |
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I have a butternut squash and no idea what to do with it!  I bought it to take into school to show my class as the story I'd planned to read had magic gourds in it and it was the nearest thing to a gourd I could find in Sainsbury's the night before. I could look up recipes but I'd like to know what your favourites are first. If indeed any of you have any. MJ |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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martle
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« Reply #504 on: 09:44:11, 21-09-2007 » |
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MJ, don't do any more to it than slice it lengthwise into wedges, pur pour a bit of oil on the slices, some s & p, some ground cumin, perhaps - and roast it! About 40 mins on a medium-high heat should do it, or until it's all soft and squidgy. Bit of butter - lovely! Or do what Americans sometimes do at Thanksgiving and, once roasted, scoop out the flesh and mash it with garlic butter.  |
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« Last Edit: 10:10:57, 21-09-2007 by martle »
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Green. Always green.
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Ruth Elleson
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« Reply #505 on: 10:03:11, 21-09-2007 » |
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What martle said.
Other than the delicious taste, the advantage of roasting it "skin on" is that once cooked, it comes out of its skin easily and saves you the hassle of having to hack the skin off while raw.
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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!
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Mary Chambers
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« Reply #506 on: 11:16:32, 21-09-2007 » |
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Even cutting a butternut squash in half is difficult. They're very hard when raw, but do taste delicious. I agree - just roast it with oil and seasoning.
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TimR-J
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« Reply #507 on: 17:40:14, 21-09-2007 » |
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Butternut squash and sweetcorn soup.
This is pinched from Delia, but it's an autumn classic down our way.
1 med onion, chopped
1 butternut squash: remove the seeds, chop into roughly 1-inch chunks
1 med tin of sweetcorn (unsweetened, of course)
1 1/4 pints good veg stock (I'm lazy and resort to Swiss Bouillon)
1/2 pint milk
salt, pepper
butter
Soften the onions in the butter for 5 mins or so. Add the squash and about half the sweetcorn. Season well. Sweat on a low heat for 15 mins.
Add the liquids and simmer for about 20 mins.
Meanwhile, turn the grill up high (220C+). Melt some butter on a baking tray. Spread the rest of the sweetcorn over the buttered tray, sprinkly with a good couple of pinches of salt, and toast under the grill for 8-10 mins.
When the soup is done, whizz it through a blender - or better, use one of those handheld ones straight in the saucepan. Serve with the toasted sweetcorn dolloped on top. YUM!
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increpatio
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« Reply #508 on: 17:58:23, 21-09-2007 » |
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I had a rather dull time with a impulsively-bought butternut squash a few weeks ago. Will have to try again with some proper recipies  |
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MabelJane
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« Reply #509 on: 19:50:49, 21-09-2007 » |
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Thanks everyone for your replies re my butternut squash. It's still at school at the moment so I'll probably tackle it next weekend - hmmm possibly with a circular saw.  I'd like to try both the roasted recipe and the soup so now I'll have to buy another.  I always make a big pumpkin soup at the end of October - it's a pain hollowing out the pumpkin to make a lantern but the soup is delicious - providing you add loads of other ingredients! I don't agree with all that Hallowe'en Trick or Treating but I usually carve a pumpkin for the kids. And since by then it's dark at teatime, it's lovely to slurp our soup by the light of candles - a couple in the pumpkin and some more in candleholders. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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