What are you cooking now?

[ferneyhoughgeliebte]

My early attempts to pronounce quinoa rivalled those of R3 presenters to pronounce Tárrega. My foodie niece put me right.

- I've not only always pronounced it as in Japhet and Ham etc ("kin Noah"), but have actually been smugly preening myself on not pronouncing it "kwin-noah"! A quick reference to online videos put me right in this matter. (One of which began with a slightly subdued perky voice-over explaining that her voice sounded croaky because she was just getting over the 'flu', "but welcome 'Cooking to Live Healthily' anyway"!)

[vinteuil]

The actress turned lifestyle guru is I believe heavily into kale, and helped start the craze for quinoa......

... just don't ask what else she recommends steaming.


.

[Sir Velo]

Don't know what that means …

A popular actress, m'lud...

[french frank]

A popular actress, m'lud...

I did know what "Gwyneth Paltrow" meant

[oddoneout]

I'm contemplating oiling the top of my metal bistro table and frying an egg on it.....
Kitchen cooking has been mostly blanching batches of french and broad beans from the garden to stock the fridge for salads. The freezer is being excavated for things which have already been cooked and just need defrosting, or to be reheated in the microwave where something hot is required. Fortunately I only have myself to feed so can get away with such avoidance tactics.

[cloughie]

I watched the Gregg Wallace ‘Inside the Factory’ last night and was amazed by the number of jars of Curry ‘cook in’ Sauce produced. I like cooking spicy dishes but use fresh ingredients and dried spices, and cannot recall using pre-prepped stuff since the Vesta days of the early 70s, but there appears to be a very profitable industry out there built on the requirements of ‘cook in’ cooks, £1.75 per jar should give a significant mark-up on some basic ingredients, and I suspect the salt and sugar levels are a significant proprtion of recommended daily intake. Then those glass jars and metal lids need to be recycled!

[Richard Tarleton]

Agreed on all counts. Judging by the supermarket shelves Italian has gone the same way. TV ads regularly show parent tipping jar of gloop onto (almost certainly unseasoned) chicken fillets or into pasta and placing the result before his/her delighted family. Fresh from scratch only here

Ah, the 70s.....

[teamsaint]

Summer is rubbish for cooking really, isn’t it?

Tonight, Veggie lasagna, ( ok there is just a teeny bit of smoked bacon in there).

Mussorgsky and Aldi Premium cider to go with.
Yum.

( time to get the recipe books out and try something new , I think).

[Serial_Apologist]

Summer is rubbish for cooking really, isn’t it?

Tonight, Veggie lasagna, ( ok there is just a teeny bit of smoked bacon in there).

Mussorgsky and Aldi Premium cider to go with.
Yum.

( time to get the recipe books out and try something new , I think).

I virtually live off salads from the moment the temperatures out there regularly exceed 20 C - it's rather like changing from winter to summer clobber, all waiting there in wardrobe and drawers, and back again, usually around the end of September - something to look forward to. Tonight it will be raw celery sticks diced into small pieces, topped with with walnut halves, sprinkled with sunflower seeds and a grated eating apple and Cheddar cheese, dribbled (or whatever words is used) with plain old supermarket proprietory salad cream, served up in a cereal bowl. Nourishing and very digestible.

[french frank]

it's rather like changing from winter to summer clobber, all waiting there in wardrobe and drawers

??? I'm stunned … I wear the same summer and winter, except more in winter.

Oh, forgot to add: tomorrow will be tarte flambée which is not at all like pizza

[Serial_Apologist]

??? I'm stunned … I wear the same summer and winter, except more in winter.

T-shirts and short socks, with shorts whenever possible in summer, jeans or corduroys, proper shirts or polo-necks, plus pullovers when necessary in winter. This is for informal, of course. Oh, and light raincoat for summer, heavy padded number winter. And I grow my hair from around the start of November, and remove most of it in May or June.

[teamsaint]

Stop me if I am repeating myself.

Last xmas I did this Nigel Slater ( didn’t he used to be a chess prodigy ?) smoked fish pie.

It is pretty simple actually, looks very impressive, and tastes fabulous.
A definite recommend if you want to cook something impressive but difficult to mess up .

https://www.theguardian.com/lifeandstyle/2017/nov/29/nigel-slaters-christmas-guide-part-3-fish-pie

The key is to prepare the filling in very good time, maybe the day before. i’m aiming to do this for xmas eve, preparing well in advance. The filling feeezes very well.

Tonight: veggie shepherd’s / cottage pie . Tchaikovsky ballet suites and a white Waitrose Spanish plonk to go with.

Yum.

[french frank]

I love experimenting with different ingredients, especially leftovers, for lunchtime soups. Don't like puréed or thickened soup - just liquid and chunks of things. This may sound unlikely but worked quite well: asparagus and hazelnut soup, garnished with freshly chopped chives and dry fried almond flakes, why not? [And Coop Ancient Grains 'sourdough' - artisan bakers say supermarket sourdough isn't really sourdough, but it tastes all right to me).]

[teamsaint]

I love experimenting with different ingredients, especially leftovers, for lunchtime soups. Don't like puréed or thickened soup - just liquid and chunks of things. This may sound unlikely but worked quite well: asparagus and hazelnut soup, garnished with freshly chopped chives and dry fried almond flakes, why not? [And Coop Ancient Grains 'sourdough' - artisan bakers say supermarket sourdough isn't really sourdough, but it tastes all right to me).]

That looks nice.

No time for lunch today, ( ok, a cappuccino and a tesco muffin) but last night did a Hugh Furry - Whittlingstick aubergine/potato / chickpea roast which I augmented with courgettes, cherry tomatoes and some fresh herbs. Very tasty.

[french frank]

That looks nice.

No time for lunch today, ( ok, a cappuccino and a tesco muffin) but last night did a Hugh Furry - Whittlingstick aubergine/potato / chickpea roast which I augmented with courgettes, cherry tomatoes and some fresh herbs. Very tasty.

Page 351? Does sound good - must try that.

I got the dry toasted flaked almond gsrnish from H F-W.