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Andy D
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« Reply #990 on: 23:37:13, 26-12-2007 » |
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The UK Marmite website has ingredients as: Yeast Extract Salt Vegetable Extract Niacin Thiamin Spice Extracts Riboflavin Folic Acid Celery Extract Vitamin B12 But it's the level of salt that I don't like rather than the level of sugar! |
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Reiner Torheit
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« Reply #991 on: 00:36:13, 27-12-2007 » |
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Marmite makes a nice stir-through sauce for fresh pasta - one tbsp of marmite + one tbsp of butter. Or substitute red pesto for the butter if you like  |
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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Antheil
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« Reply #992 on: 00:56:34, 27-12-2007 » |
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Marmite makes a nice stir-through sauce for fresh pasta - one tbsp of marmite + one tbsp of butter. Or substitute red pesto for the butter if you like Oh my goodness, these Russians with a sense of humour!!! That's what Christmas is about. His sprout with mamalade recipe I could take but this? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Milly Jones
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« Reply #993 on: 08:09:25, 27-12-2007 » |
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Has anybody tried Vecon? That's really nice, once you get over the fact that it's green-coloured. Nicer than Marite or Vegemite I think. Suitable for vegans as well.
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We pass this way but once. This is not a rehearsal!
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perfect wagnerite
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« Reply #994 on: 10:18:45, 27-12-2007 » |
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I don't think Pommie Marmite has sugar either. Amazing to see sugar come in ahead of salt on the NZ ingredients list!
No surprise here - I'm afraid that packaged food in NZ tends to have even more sugar than food here, despite all the claims about being a small, green, healthy nation etc. One of the most disgusting things I have ever tasted was (alleged) mayonnaise from a jar I found in my Kiwi mother-in-law's store cupboard, which, on examination of the ingredients, turned out to contain a substantial amount of sugar. Very nasty. |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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thompson1780
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« Reply #995 on: 00:52:42, 29-12-2007 » |
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Well, about 45 mins ago I finished plucking a brace of Pheasants, so that's tomorrow's lunch sorted. Fagiano alle Olive - wrap each bird in pancetta / bacon, season the cavity and pop in a sprig of rosemary Dot with butter. Roast in a flameproof casserole, basting with Marsala. After an hour, swap to a low hob heat and add the olives.
Might have to be with warmed red cabbage, roasted peppers (?), and mash.
Wine on Christmas with the duck was a jolly nice Rioja from 1998. And with the Ham on Boxing day was a 2001 Vacqueyras and a 2001 Chateau Grande Clotte. (Not sure Pheasant needs anything more than a decent plonk...)
An ever largening Tommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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strinasacchi
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« Reply #996 on: 18:35:59, 29-12-2007 » |
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Turkey soup tonight. I think I like turkey soup better than the turkey itself.
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Antheil
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« Reply #997 on: 14:35:07, 31-12-2007 » |
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Ce-soir, Chez Antheil is salmon with runner beans and spinach with a creme fraiche and basil sauce maybe with some wild rice or baby potatoes.
Tomorrow, at long, long, last, lamb with redcurrant and rosemary glaze, roasted potatoes and baby leaf greens.
Yum!
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #998 on: 14:49:08, 31-12-2007 » |
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Packing my bags now. Should be with you just as you`re about to carve the lamb  |
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Antheil
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« Reply #999 on: 15:04:44, 31-12-2007 » |
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You are welcome Mort to my mountain eyrie (or should that be my eerie mountain?) as long as you bring that smoked salmon and champers you mentioned - and I do hope it's Bolly and not some cheap Lidl own-brand  Honestly, the shops today!! "We must have six loaves of bread and eight gallons of milk, four kilos of carrots otherwise we will go blind in the night 'ere Dawn's rosy fingers trail across the sky, 10 sticks of sprouts else we will suffer from scurvy but, they are so decorative we won't cook them as no-one likes them anyway." Today. True. Bloke in front of me had 10 large tubs of ice cream but just two packets of fancy ice cream wafers (the fan shaped ones). The checkout girl brightly said "Oh, you having an ice cream party then?" To which he rather defensively said "Yes" A sudden hush fell over the queue and we looked at him from the corners of our averted eyes. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Milly Jones
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« Reply #1000 on: 15:08:50, 31-12-2007 » |
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A range of Indian and Mediterranean tasties been freshly prepared here. Most can be served cold which is a bonus and there's not much work to do for the rest. I've done the usual stuff for the kids - chunks of cheese, Pringles and all the other rubbish they love. I have a lovely bottle of Rose Champagne chilling in the 'fridge. (It was on special offer in Sainsburys! Really good deal!) All said I've had a very easy time this Christmas. We went out for Christmas Day lunch and I've just put out buffet stuff on all the other days. Beats cooking for 10!  |
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We pass this way but once. This is not a rehearsal!
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Morticia
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« Reply #1001 on: 15:12:36, 31-12-2007 » |
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I do hope it's Bolly and not some cheap Lidl own-brand I`ve never been so insulted in my life !! Sister Flageolet, Mistress of the Champagne Cellar would be rotating in her cask! |
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Antheil
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« Reply #1002 on: 15:20:22, 31-12-2007 » |
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I do hope it's Bolly and not some cheap Lidl own-brand I`ve never been so insulted in my life !! Sister Flageolet, Mistress of the Champagne Cellar would be rotating in her cask! Now Sister Mort you are just being silly, when did our Convent ever have anything but a cheap Cava on offer? I thought that was Father Bernadette who regularly rotated in the cask anyway? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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thompson1780
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« Reply #1003 on: 15:41:41, 31-12-2007 » |
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Rotating the cask is a Beatrix job.
I'll get my coat for the last time in 2007
Tommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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Antheil
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« Reply #1004 on: 17:54:59, 04-01-2008 » |
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It's tipping down with rain here, freezing cold, so tonight will be the second half of the four chillie chillie I made last night.
For the weekend I have again succumbed to temptation. (Look away now Mort!) A half leg of succulent prime Welsh Lamb, generously spiked with rosemary and this time a cranberry glaze served with leeks, baby leaf greens, roast pots and sweet potato, maybe even some kale.
I nearly bought some lamb shanks but although I have eaten them I have never cooked them so if anyone has a recipe they would like to share I would be very grateful.
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« Last Edit: 17:56:38, 04-01-2008 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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