Christmas Tree 4459 Posted December 20, 2010 Share Posted December 20, 2010 Those roast veg will form the basis for a smashing winter soup, too. Aye well any tips hoy up. Having gorged on the wifes sub standard fayre for 25 years (prays to god she never reads this) Im now just starting to really get into all of this. Once again my simple yorkshire recipe produce mammoth puds, Roasties are a doddle and the only real thing I need to master, roast wise, is the gravy. Our lass it to keen to chuck the granules in which often results in a thick bland gravy. Link to comment Share on other sites More sharing options...
Monkeys Fist 41361 Posted December 20, 2010 Share Posted December 20, 2010 They sound lush actually. Not sure about the wellies mind. *Chinese accent* "They Rubbery!" Link to comment Share on other sites More sharing options...
Meenzer 15154 Posted December 20, 2010 Share Posted December 20, 2010 Link to comment Share on other sites More sharing options...
Christmas Tree 4459 Posted December 20, 2010 Share Posted December 20, 2010 And, combining the sausage content of my post and the honey content of CT's, I absolutely swear by these when we're hosting Eurovision parties chez nous http://www.nigella.com/recipes/view/cocktail-sausages-91 Defintely give your sausage a go. Link to comment Share on other sites More sharing options...
Meenzer 15154 Posted December 20, 2010 Share Posted December 20, 2010 You should, both of you. We can be a cocktail sausage tag team. They're lush though, all innuendo aside. Literally the only thing I've ever actually cooked out of "Nigella Kitchen", so a bit of a waste of a book token all told, but still. Link to comment Share on other sites More sharing options...
Monkeys Fist 41361 Posted December 20, 2010 Share Posted December 20, 2010 Re. Roasting veg CT. I'm guessing you like potato wedges etc? Make your own, they are really easy. Cut your spuds into wedges Put them in a bowl Add your herbs/spices Add some oil, enough to coat them , just Then bung em in the oven. Rosemary,thyme and sage all roast well. Garlic is beautiful roasted too- leave the cloves whole, and don't peel it. The flesh pops straight out when it's done and is beautifully mild and mellow. Link to comment Share on other sites More sharing options...
Monkeys Fist 41361 Posted December 20, 2010 Share Posted December 20, 2010 You should, both of you. We can be a cocktail sausage tag team. They're lush though, all innuendo aside. Literally the only thing I've ever actually cooked out of "Nigella Kitchen", so a bit of a waste of a book token all told, but still. The Tit Maiden's Chocolate Guiness Cake and Chocolate Cheesecake are getting done for Christmas. Fantastic Link to comment Share on other sites More sharing options...
JawD 99 Posted December 20, 2010 Share Posted December 20, 2010 Re. Roasting veg CT. I'm guessing you like potato wedges etc? Make your own, they are really easy. Cut your spuds into wedges Put them in a bowl Add your herbs/spices Add some oil, enough to coat them , just Then bung em in the oven. Rosemary,thyme and sage all roast well. Garlic is beautiful roasted too- leave the cloves whole, and don't peel it. The flesh pops straight out when it's done and is beautifully mild and mellow. Also try roasting sweet potato. Cut into wedges, add to a baking tray, grate a couple of garlic cloves over them and then drizzle in oil. For those who like cooking from the North East, I'd also suggest you check ouy this shop - mmm Link to comment Share on other sites More sharing options...
Monkeys Fist 41361 Posted December 20, 2010 Share Posted December 20, 2010 Looks sound that shop JawD. Link to comment Share on other sites More sharing options...
Monkeys Fist 41361 Posted December 20, 2010 Share Posted December 20, 2010 made croissants this weekend. fairly easy, turned out well.... takes a fucking age which i didn't know till i had bought all the stuff to make them, 2 day fecking process of chilling and rolling pastry Take it you made the pastry from scratch? Fucking mentalist! Link to comment Share on other sites More sharing options...
Monkeys Fist 41361 Posted December 20, 2010 Share Posted December 20, 2010 I've made it from scratch once; Since then- Link to comment Share on other sites More sharing options...
Christmas Tree 4459 Posted December 23, 2010 Share Posted December 23, 2010 made cornish pastys with peppered steak in them at lunch, turned out well for a first attempt Looks canny but needs opening up for a proper butchers. Link to comment Share on other sites More sharing options...
Christmas Tree 4459 Posted December 23, 2010 Share Posted December 23, 2010 Watched Jamie Olivers Christmas program yesterday and this morning oversaw my six year old making his pear pancakes drizzled with honey and cream. Vey easy and very nice. Recipe was 1 cup of self raising flour 1 cup of milk 1 egg 1 pinch of salt. all chucked in a bowl and mixed together Then grate in 1 pear or fruit of your choice. Knob of butter in a pan and away you go. NB Note flour used is self raising and not plain as is usually the case in pancackes. Turned out lovely Link to comment Share on other sites More sharing options...
Christmas Tree 4459 Posted December 23, 2010 Share Posted December 23, 2010 Just paused Shrek to melt some cadburys milk chocolate in a bowl and threw in some clemetine segments. Yum Yum Link to comment Share on other sites More sharing options...
peasepud 59 Posted December 23, 2010 Share Posted December 23, 2010 Watched Jamie Olivers Christmas program yesterday and this morning oversaw my six year old making his pear pancakes drizzled with honey and cream. Vey easy and very nice. Recipe was 1 cup of self raising flour 1 cup of milk 1 egg 1 pinch of salt. all chucked in a bowl and mixed together Then grate in 1 pear or fruit of your choice. Knob of butter in a pan and away you go. NB Note flour used is self raising and not plain as is usually the case in pancackes. Turned out lovely separate the egg and whip the whites before folding into the rest of the mix for much bigger better pancakes. Link to comment Share on other sites More sharing options...
Christmas Tree 4459 Posted December 24, 2010 Share Posted December 24, 2010 Just made biscuits....Yum Yum Yum Using this recipe.... http://www.bbcgoodfood.com/recipes/1752/si...-jammy-biscuits 10 mins prep, 12 mins cooking (allow longer if using a six year old) Link to comment Share on other sites More sharing options...
Meenzer 15154 Posted January 24, 2011 Share Posted January 24, 2011 Chilly out today, so thought I'd make this: http://www.bbc.co.uk/food/recipes/scotchbroth_8116 Absolute doddle and the results are lurrrrrvely. I chucked in a parsnip for a bit of sweetness and used savoy cabbage instead of kale (because a Tesco Express in Lewisham is going to have kale). You can use any kind of "soup mix" thing for the dried ingredients, doesn't have to be exactly as prescribed. Feels a bit daft recommending a recipe where the method is basically "put some stuff in a pot; wait", but there you go. Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 25, 2011 Share Posted January 25, 2011 Got mince left over from yesterday (spag bog), need to use it up tonight. Ideas? Link to comment Share on other sites More sharing options...
Guest alex Posted January 25, 2011 Share Posted January 25, 2011 Lasagne. Link to comment Share on other sites More sharing options...
Meenzer 15154 Posted January 25, 2011 Share Posted January 25, 2011 First thing that sprang to mind when you said "mince" was this, but then I assume your mince is beef/pork which wouldn't work as well. Still worth bookmarking anyway because it's full of win, as I believe all the young nerds are saying: http://www.bbcgoodfood.com/recipes/461642/keema-with-peas Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 25, 2011 Share Posted January 25, 2011 First thing that sprang to mind when you said "mince" was this, but then I assume your mince is beef/pork which wouldn't work as well. Still worth bookmarking anyway because it's full of win, as I believe all the young nerds are saying: http://www.bbcgoodfood.com/recipes/461642/keema-with-peas I'll do that. But I will chuck loads of corriander on it and no one can stop me. Link to comment Share on other sites More sharing options...
Monkeys Fist 41361 Posted January 25, 2011 Share Posted January 25, 2011 Camp curry in the Fist house tonight! Link to comment Share on other sites More sharing options...
Meenzer 15154 Posted January 25, 2011 Share Posted January 25, 2011 Meenz did you actually use lambstock for that or did you just use cubes/beef stock? maybe make this at the weekend! I'm sure it'd be tons better with the real deal, but I just used lamb stock cubes aye. Didn't put in as many as the good people at Oxo want you to ("1 cube to 190ml of water" gets a bit daft when you're making up 2.4 litres of the stuff), I think I used 7 or so and that was fine. You want to taste the veg as well as the stock/salt after all... Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 25, 2011 Share Posted January 25, 2011 Meenz did you actually use lambstock for that or did you just use cubes/beef stock? maybe make this at the weekend! I'm sure it'd be tons better with the real deal, but I just used lamb stock cubes aye. Didn't put in as many as the good people at Oxo want you to ("1 cube to 190ml of water" gets a bit daft when you're making up 2.4 litres of the stuff), I think I used 7 or so and that was fine. You want to taste the veg as well as the stock/salt after all... If you use the juice from the mince the stock ain't that important. I always use a dark veggie stock cube anyway. Link to comment Share on other sites More sharing options...
JawD 99 Posted January 25, 2011 Share Posted January 25, 2011 I got the 20 min meals app (Jamie Oliver) for my phone. Only made one thing so far but it was fantastic. Tuna and Tomato Rigatoni. Let me know if you want the recipie and Ill stick it on. And yes, it only took 20 mins to make Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now