Âme Posted May 11, 2010 Share Posted May 11, 2010 I like the sound of that, Fridgeman. Will give it a go. Like you, I'm not too worried about poisoning myself with veg... everything in moderation, and that includes books on nutrition. ;)Here's one of my favourite comfort foods: Steamed kale (or spinach) and mashed potatoes mixed together with olive oil, salt, pepper, freshly grated nutmeg and a few toasted pine nuts on top. Miam, miam! Link to comment Share on other sites More sharing options...
Gardengirl Posted May 11, 2010 Share Posted May 11, 2010 One of my favourite easy comfort standbys is baked potato with the middle scooped out, mashed up with some grated cheese, butter (or alternative) and a little milk mashed together. Replace in potato shell and grill lightly. Delicious, and vanquishes all sorts of problems for me!I'll have to try that kale recipe, which sounds delicious. I'm a recent convert to kale, having been told how good it is for the eyes; I'd just been diagnosed with an early form of macular degeneration, so cheesy baked potato was needed in quantity, plus lots of rose wine and bars of Cadbury's wholenut chocolate - not at the same time though! Anyway, I already loved broccoli and sprouts, but had never really tried kale - it's very tasty! [:)] Link to comment Share on other sites More sharing options...
Théière Posted May 11, 2010 Author Share Posted May 11, 2010 [quote user="Dog"]Théière you have to follow your own path.I cannot tread the path for you.Tinned Patra is fine as a treat. Grand Frais where selling malanga leaves today so you could make some fresh. [/quote]Fresh malanga leaves, that's better and the turkish shop had fresh tamarind and at at a very reasonable price I thought.I feel another curry is due this week Fridgeman, thank you again. Link to comment Share on other sites More sharing options...
mint Posted May 11, 2010 Share Posted May 11, 2010 Did, in fact, cook veg curry last night. And deffo NOT sloppy. Could be because I don't use tinned or curry pastes or sauces.I use groundnut oil, fresh ginger (when I have it or ground if not), sometimes a few dry chilli flakes (OH doesn't like it hot), crushed coriander seeds and those fragrant pods whose name I cannot now remember (!), ground turmeric, ground cumin, ground sweet parika and loads of garam masala (my absolute favourite), lemon juice.As fridgeman has said, don't burn the spices, just cook them and the intensity of the flavours is pure heaven. Link to comment Share on other sites More sharing options...
Âme Posted May 11, 2010 Share Posted May 11, 2010 Sweet, those pods... cardamom? Link to comment Share on other sites More sharing options...
mint Posted May 11, 2010 Share Posted May 11, 2010 Yes, Ame, I remembered it this afternoon but was out walking the dog and couldn't rush back here to say what they were!Do you think I am really going senile?[;-)] Link to comment Share on other sites More sharing options...
Fridgeman Posted May 12, 2010 Share Posted May 12, 2010 Sweet .......how can you not have fresh ginger !!!!next time you buy some buy 3 times the amount you normally do, use what you need that day put rest in plastic bag and pop in freezer, next time you need it, take a piece out and grate off what you need ( the skin will be separate from the ginger ) and replace in freezer, use grated ginger as you would fresh, now you will never be without fresh ginger and what a difference it makes. Link to comment Share on other sites More sharing options...
Théière Posted May 12, 2010 Author Share Posted May 12, 2010 Don't freeze the root, grow it and have your own ginger plantshttp://www.growfruitandveg.co.uk/grapevine/herb-bed/grow-your-own-ginger-challenge-part-2-a_41922.html Link to comment Share on other sites More sharing options...
Fridgeman Posted May 12, 2010 Share Posted May 12, 2010 Hi T & allhave tried growing ginger does OK to start but then dies off, great success with chillies though, had 12 plants last year all the same type, this year have at least 20 plants 5 different types so should be interesting one of them blows your head off so can't wait for that one as I've only used it dried, got hold of some fresh tumeric (now in freezer) what a difference in taste much sweeter, coriander is doing well but could really do with some sun, pak choie (spelling) is sprouting so should be OK there, my bean sprouts are sprouting well too. Link to comment Share on other sites More sharing options...
mint Posted May 12, 2010 Share Posted May 12, 2010 Wow, good gardener as well as good cook then, Fridgeman.Have never thought of turmeric as something that you could get fresh. Does it come in the form of seeds like coriander?Ginger, yes that's the one ingredient that I really miss in its fresh form. And before anyone tells me you could buy it at Intermarché, I must emphasise that I don't mean that dried up stringy stuff they sell. I mean the plump, hardly fibrous tuba that you buy maybe in the corner Middle Eastern shop.BTW, has anyone tried growing okra (ladies fingers)? Link to comment Share on other sites More sharing options...
Gardengirl Posted May 12, 2010 Share Posted May 12, 2010 Should that be womens' fingers, Sweet? [:)] Link to comment Share on other sites More sharing options...
mint Posted May 12, 2010 Share Posted May 12, 2010 I ain't no lady, you understand, GG. I love eating things like chips, drumsticks, pizzas with fingers: so, yes, perhaps women's fingers would be more appropriate![:)][:P] Link to comment Share on other sites More sharing options...
Dog Posted May 12, 2010 Share Posted May 12, 2010 We are growing Ladies Fingers - Okra - Gumbos - this year they are now 6 inches tall so half full size. Link to comment Share on other sites More sharing options...
Fridgeman Posted May 13, 2010 Share Posted May 13, 2010 Hi sweettumeric is a tuba, looks like a skinny ginger only a dirty yellow, ginger in our intermarché is fine, why not try another supermarket? like I said buy loads and freeze it, never thought about ladies fingers, mmmm might try then Link to comment Share on other sites More sharing options...
Théière Posted May 13, 2010 Author Share Posted May 13, 2010 [quote user="Dog"]We are growing Ladies Fingers - Okra - Gumbos - this year they are now 6 inches tall so half full size.[/quote]Is this some stem cell research you doing? Link to comment Share on other sites More sharing options...
mint Posted May 13, 2010 Share Posted May 13, 2010 [quote user="Théière"][quote user="Dog"]We are growing Ladies Fingers - Okra - Gumbos - this year they are now 6 inches tall so half full size.[/quote]Is this some stem cell research you doing?[/quote]Giggles!!!Fridgeman, don't you find that when you thaw out fresh ginger, it kinda comes out in a grey, mushy mess and all the juice seems to separate from the flesh?[:(] Link to comment Share on other sites More sharing options...
Fridgeman Posted May 14, 2010 Share Posted May 14, 2010 Sweet, no not really as I use it straight away from frozen, I aways grate it from frozen the flesh is inside the grater and the skin on the outside then into the pan so the juice does not get a chance to seperate, same with the chillies out of freezer chopped into pan, you will never beat fresh but frozen is not far behnd, we do the same with herbs, off the plant into freezer within minutes so when used just llike fresh but they MUST be dry when you freeze them otherwise they stick together and you want them seperate. Link to comment Share on other sites More sharing options...
Fridgeman Posted May 14, 2010 Share Posted May 14, 2010 Hey sweet, I've just remembered you where having trouble with your quiche's "burnt tops" I believe, any improvement?? Link to comment Share on other sites More sharing options...
Dog Posted May 14, 2010 Share Posted May 14, 2010 [quote user="sweet 17"]I ain't no lady, you understand, GG. I love eating things like chips, drumsticks, pizzas with fingers: so, yes, perhaps women's fingers would be more appropriate![:)][:P][/quote]Have you tried cassava ?- roasted or deep fried it's delish especially with a spicy tandoori or tamarind sauce.Roast potatoes can be added to curries for extra texture and are also good tandooried. Link to comment Share on other sites More sharing options...
mint Posted May 14, 2010 Share Posted May 14, 2010 Yeah, Fridgeman, last few quiches have been fine. But, I did use some of the tips given on that thread. For example, I now pre-bake at a lower temperature and usually on a lower shelf.Then, instead of milk for the filling, I use crème fraîche (spelling?) as per Frenchie's advice.Wish I could do just the once -bake method but that doesn't seem to work out so well for me.If only the weather warms up a bit, I'd be baking all sorts of quiches for picnics!Listen, Teapot and Chancer, quiches are wonderful if you don't mind cheese (not sure if you can get vegetarian cheese in France). In the summer, ratatouille quiche is the ultimate....yum, miam..... Link to comment Share on other sites More sharing options...
Théière Posted May 14, 2010 Author Share Posted May 14, 2010 [quote user="sweet 17"] Listen, Teapot and Chancer, quiches are wonderful if you don't mind cheese (not sure if you can get vegetarian cheese in France). In the summer, ratatouille quiche is the ultimate....yum, miam.....[/quote]I used to make (what I considered to be a very good quiche), maybe you can help with an answer to this;Visited a welsh cheese producer who said they don't use animal rennet any more too many regulations so its a vegetable/chemical solution that's commonly used these days. Any thoughts?Not that I'm that bothered about conventional cheese using rennet anyway. Link to comment Share on other sites More sharing options...
Fridgeman Posted May 14, 2010 Share Posted May 14, 2010 Sweet, I thought you liked me :( "Hi SweetI think you will never have a soggy bottom again....................................I always used creme fraiche NEVER milk....................try it, I think you will be pleasantly surprised." my post to you in the "quiche burt tops" threadWhy can't you do the once-bake method I do and no soggy bottoms or burnt tops!!!!just a thought what is your pastry mix? (exactly)how long and what temp are you baking at? Link to comment Share on other sites More sharing options...
mint Posted May 14, 2010 Share Posted May 14, 2010 Up to recently, I have been using a recipe very well loved on here a couple of years ago. I always call it Teamed-Up's pastry because that was the name of the person who gave it to us.Use flour (I use plain) 8 oz with 3 oz butter and then half of a tub of 250G mascapone. No milk, no water, just mix together.Recently, I have found the pastry made like that a bit too rich for quiches and now I use 6 oz plain flour with 3 oz butter and mix to stiff dough with cold water.Bake lined with foil and ceramic beads at 170 for approx 20 minutes. Then cool, usually then paint with beaten egg or sometimes with a good, strong mustard (depends on the filling)Once filled, back in oven at same temp until risen, bubbling and attractively brown.Don't have a bakestone so couldn't try Gengulphus' suggestion of using that and baking only once.Tried using a heavy duty baking well heated tray under the quiche but bottom still soggy. Couldn't seem to get that crisp base without baking twice.Do love using the crème fraiche as per your instructions. Oh, and I also use only the freshest, free-range eggs from my friend's chickens.I think the tins I use are 10-inch ones. What I now do is I overlap the tin, as another poster suggested, and I cut off the edges afterwards.Must say the quiches really do look fantastic and I get OH to admire them extravagantly before I'd allow him a slice! Link to comment Share on other sites More sharing options...
Fridgeman Posted May 15, 2010 Share Posted May 15, 2010 Hi Sweet......have sent PM Link to comment Share on other sites More sharing options...
Théière Posted May 15, 2010 Author Share Posted May 15, 2010 [quote user="sweet 17"]Must say the quiches really do look fantastic and I get OH to admire them extravagantly before I'd allow him a slice![/quote]Ya little tease [:D] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.