What are you cooking now?

[Flosshilde]

the French word for them which is Navets?

Which would be consistent with the Auld Alliance & the adoption/transformation of many French words into Scots (eg ashet for a dish or plate).

If someone was looking thoughtfully at a turnip, would they be navet gazing?

And finally, I believe that the large yellow/orange thing was originally called a Swedish turnip.

[ferneyhoughgeliebte]

And finally, I believe that the large yellow/orange thing was originally called a Swedish turnip.

It is surprising how many tomes about the history of cuisine have been devoted to this humble vegatable.

It really is a turnip for the books.


I'll get me Kohl ....

[Flosshilde]

I'll get me Kohl ....

Perhaps you should get a Helmut too, as protection from the vegetables that'll be chucked at you for that.

(but I'm straying into politics - slapped wrists for me)

[Anna]

Ta, teamsaint for recipe and many thanks to Flossie and mangerton for those insights into the rather fraught relationship that the Scots seem have with fruit and vegetables - although I am rather surprised that clapshot wasn't even mentioned!

I've found a recipe for a traditional Finnish festive dish using those big round orange things: Boil and mash swedes, add breadcrumbs, beaten egg, cream, treacle, butter, salt & pepper, cinnamon, nutmeg and ginger. Place in oven dish, scatter more crumbs over top and bake in the oven. I think it sounds rather nice to serve as a side.

[teamsaint]

that does sound nice as a side, Anna.

Tonight, Toad in the hole. Pork for the meat eaters, veggies sossige for the squeamish !

Jamie Olivers sticky onion gravy and mash to go with.
Another Jazz compilation to keep help things swing.
Yum.

[Beef Oven!]

Trout, aubergines, sweet corn and rocket. Not very seasonal :sad face:

Accompanied by selections from the repertoire of The Led Zeppelin.

[Flosshilde]

Nothing, except some potatoes. Cold pheasant & salad for dinner.

[teamsaint]

Trout, aubergines, sweet corn and rocket. Not very seasonal :sad face:

Accompanied by selections from the repertoire of The Led Zeppelin.

how are you cooking the auberginerines?
in margarine?

your smiley didn't work, BTW.

[Flosshilde]

Aubergines in margarine? Olive oil, surely - but they do absorb an awful lot. I did some yesterday in the oven - split lengthways & then scored, olive oil dribbled into the slits & then baked. Uses less olive oil. Or you could cut them into slices.

There was a gap in it.

[teamsaint]

Aubergines in margarine? Olive oil, surely - but they do absorb an awful lot. I did some yesterday in the oven - split lengthways & then scored, olive oil dribbled into the slits & then baked. Uses less olive oil. Or you could cut them into slices.

There was a gap in it.

the "aubergine in margarine" WAS just a bit of rhyming veggie fun.

I think there are some nice indian style aubergine fritter recipes.

[Flosshilde]

Ah, sorry

Yes there are - my favourite thing. (Well, one of my favourite things. Not including raindrops on roses.)

[teamsaint]

Ah, sorry

Yes there are - my favourite thing. (Well, one of my favourite things. Not including raindrops on roses.)

thing is, they are gorgeous done well, and pretty horrible done badly, (which means undercooked IMO).

Fantastic in curry..... will try to try your sliced longways version.

[BBMmk2]

Fry up tonight and a curry tomorrow!

[ferneyhoughgeliebte]

thing is, they are gorgeous done well, and pretty horrible done badly, (which means undercooked IMO).

- one of my favourite vegs: but they must be fresh, too, to keep that lovely apple-y sweetness, too.

[Beef Oven!]

how are you cooking the auberginerines?
in margarine?

your smiley didn't work, BTW.

My aubergines turned out to be courgereterrets in the end. Lightly fried in a small amount of butter and a drop of honey.