Not really "cooking" but making apricot jam (a complete glut of them this year) - and listening to the Anima Eterna Poulenc disc while whipping frozen saucers out of the freezer to test the set. But what am I going to do with 30 jars of the stuff?
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Salmon in vermouth, tarragon and cream. Quick, easy and mostly healthy.Comment
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Just made this broccoli pasta dish:
It's quick (though not as quick as they make out - it never is) and easy and very tasty. I'll definitely be making it again.Comment
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Just had a super supper evening with the Year 6 team (teachers and assistant) from the local primary school where I do some volunteer work, to show them how much I appreciate the work they do.
Great SATs results: they are justifiably proud!
My partner kindly cooked a couple of dishes from The Green Roasting Pan: haven't had a failure yet!
Summer pudding as dessert!
:-)Comment
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That looks like a book I'd be interested in, Pulcinella, what with the vegetarianism (and former veganism)...Comment
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Having managed to kill off my already poorly soup pan by forgetting to turn the gas down, I've just acquired a bigger and more robust one and my favourite lentil and mushroom soup is now gurgling away on the stove. Just hope I've got the proportions right for a bigger pan. It's actually a chip-pan but it's just the right size and shape.Comment
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Last year my wife made quince jelly. Not a huge jam eater but it is very tasty with a nice piquancy. We had a load of them on a Japanese quince which is mainly there as an ornamental bush.Originally posted by HighlandDougie View PostComment
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Jam-making #2: greengages (or, "reines claudes", if we're being posh). An ancient tree in the garden has yielded kilos of them, much to the delight of the local bee/hornet/wasp population, as well as for jam-lovers (I'm prepared to forgive the bee-sting - unspeakably painful at the time with rapidly swelling finger causing alarm - cured thanks to the anti-histamine tablet). Trickier than apricots, as the stones need to be fished out the pan of boiling fruit, then cooled down and bits of still-attached fruit massaged off the stones. But, with the addition of some slightly unripe fruit, the set is not too difficult to achieve. One batch with a spoonful of eau de vie de prunes; one "au naturel". Tastes OK, in my unhumble view. 20 jars to distribute ....Comment
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MrsBBM is going to cook a savoury bread and butter pudding!Don’t cry for me
I go where music was born
J S Bach 1685-1750Comment
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Nope. It was very good.Originally posted by Pulcinella View PostIs that a new way of describing a cheese scone?
Don’t cry for me
I go where music was born
J S Bach 1685-1750Comment
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(here it's a spelt*, chorizo, sweet potato, red onion, and spinach tray-bake. With a cheapo Chilean carménère. ... )
* actually no spelt in the house, so we're improvising with pearl barley.
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A great favourite here.Originally posted by vinteuil View Post
Here's a very simple barley and mushroom casserole recipe.
Adjust amounts to suit: you can hardly go wrong; keep checking the liquid level if you're bothered or not very confident!
Fry/soften some onions (nearly every one of our recipes starts by doing that!), add some mushrooms, and fry a bit more.
Put some barley in a casserole, and stir in onions and mushrooms.
Add a tin of chopped tomatoes and some stock, some seeded peppers if you like them (I think that they can go a bit slimy!), and seasoning.
Cover, and pop in oven (180C, Gas 4) for an hour or so, until barley tender and most of liquid is absorbed.
Serve hot, sprinkled with parsley if you have some.
Would presumably make an ideal slow cooker dish.Comment
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Sounds good, Pulcinella.
This recipe I'm making tonight, for the first time:
Coconut Lentil Curry
Ingredients:
2 tbsp oil, divided
1 tbsp cumin seeds
1/2 medium onion, diced
2 cloves of garlic, finely diced
2 tsp curry powder (every curry powder is different so adjust this depending on how strong yours is)
1 cup (200 gr.) red lentils, rinsed
7 oz (200 gr.) frozen spinach
2 cups (500 ml) vegetable stock or water
1 can (14 oz / 400 gr.) crushed tomatoes
1 small eggplant, cubed
15 cherry tomatoes
1 1/2 tsp salt, divided
1 can (14 oz / 400 ml) coconut milk
Rice for serving (optional)
Optional garnishes: cilantro, lime, plain vegan yogurt, vegan naan
Instructions:
Heat 1 tbsp of the oil over medium heat. Fry cumin seeds for 30 seconds or until they darken in colour and are fragrant. Add the onion and saute, then add the garlic and saute. Add the curry powder and fry 30 seconds or until fragrant.
Add the lentils, spinach, stock and crushed tomatoes. Bring to a boil then reduce the heat and simmer for 15 to 20 minutes or until the lentils are tender but not falling apart.
Meanwhile, heat the remaining oil and saute the eggplant and tomatoes, seasoned with a pinch of salt, until the eggplant is golden brown and the tomatoes are blistered.
When the lentils are ready, add the eggplant and tomatoes, coconut milk and a teaspoon of salt (or to taste). Heat for a minute then serve with rice and your choice of garnishes,
… this recipe appeared on my facebook, and the recipe can be found in this book: https://thestingyvegan.com/30-minute...-DB6nPxxCRBxYY
Also, as is the way I do things, I'll use much more oil, more onion, and much more garlic (a whole bulb or thereabouts). Also, I'll be using fresh spinach instead, so I'll add that at the end. Looking forward to this.Comment
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As does that, Joseph: good luck.
I'd probably substitute red chard for the spinach (lots growing in the raised bed out front).
Too bad I don't really like cooked tomato skins (and can't be bothered to peel/skin them!), but maybe they'd not be so bad if fresh and not tough!
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