Just Katie Posted January 30, 2007 Share Posted January 30, 2007 [quote user="Dick Smith"]Well thank you all, I'm going to try all of them, with and without Gruyère, until such time as my arteries finally give up!For it is written "Eat it up or you won't get pudding."[/quote]I take it you wont be asking for Tinkles recipe then?[:D] Link to comment Share on other sites More sharing options...
Dick Smith Posted January 30, 2007 Author Share Posted January 30, 2007 I didn't ask her on porpoise.For it is written "There are plenty more fish in the sea." Link to comment Share on other sites More sharing options...
TWINKLE Posted January 30, 2007 Share Posted January 30, 2007 I left my recipe in Whales anyway[:)] Link to comment Share on other sites More sharing options...
Just Katie Posted January 30, 2007 Share Posted January 30, 2007 Oh I sea.[:(] Link to comment Share on other sites More sharing options...
TWINKLE Posted January 30, 2007 Share Posted January 30, 2007 Oh and by the way - whatever I cook always gets the 'seal' of approval[:D] Link to comment Share on other sites More sharing options...
Just Katie Posted January 30, 2007 Share Posted January 30, 2007 One eel of a cook.Right enough or we will turn into Miki and Diki. Bagsy me be the one without the beard. Link to comment Share on other sites More sharing options...
Pads Posted January 30, 2007 Share Posted January 30, 2007 I like a bit of sole food myself[;-)] Link to comment Share on other sites More sharing options...
Pads Posted January 30, 2007 Share Posted January 30, 2007 And a comfy plaice to sit and eat it Link to comment Share on other sites More sharing options...
TWINKLE Posted January 30, 2007 Share Posted January 30, 2007 Since we're now talking sea food on a food thread I will share a dish I whipped up this evening with you!I think I will call it CREAMY PRAWN, BACON AND BROCCOLI CRUMBLEIngedients400g of shelled prawns5 thin slices of bacon1 sachet of frozen broccoli1 tin of chopped tomatoes1 small onion10cl of crème fraiche 1 tablespoon of sugarSalt, pepper, olive oil, garlicFlour, butter and a handful of parmesan cheese for the crumble.Fry chopped onion until softened in olive oil and add the crushed garlic. Add prawns and strips of bacon. Add chopped tomatoes. Season with salt, pepper and the sugar to take away he acidity of the tomatoes. Add crème fraiche. In a pan of boiling salted water cook the broccoli until tender but firm. Drain the broccoli and put it into an oven dish. Pour over creamy prawn and bacon sauce. Make a crumble with the flour and butter. Add the parmesan cheese and sprinkle all over. Into the oven for 15mins and gently grill it 'til golden brown for another 5 mins. It's a great way to get the kids to eat vegetables. I use low fat crème fraiche and low fat butter too for the crumble. Link to comment Share on other sites More sharing options...
Pierre ZFP Posted January 31, 2007 Share Posted January 31, 2007 Low fat butter??? Isn't that a contradiction in terms? Link to comment Share on other sites More sharing options...
TWINKLE Posted January 31, 2007 Share Posted January 31, 2007 Beurre léger - it has less calories than the real thing and it doesn't change a lot tastewise regarding my recipe. Use full fat if you prefer Pierre ZFP - their your atreries, hips, thighs......[:)] Link to comment Share on other sites More sharing options...
KathyC Posted January 31, 2007 Share Posted January 31, 2007 [quote user="TWINKLE"]Since we're now talking sea food on a food thread I will share a dish I whipped up this evening with you!I think I will call it CREAMY PRAWN, BACON AND BROCCOLI CRUMBLEIngedients400g of shelled prawns5 thin slices of bacon1 sachet of frozen broccoli1 tin of chopped tomatoes1 small onion10cl of crème fraiche 1 tablespoon of sugarSalt, pepper, olive oil, garlicFlour, butter and a handful of parmesan cheese for the crumble.Fry chopped onion until softened in olive oil and add the crushed garlic. Add prawns and strips of bacon. Add chopped tomatoes. Season with salt, pepper and the sugar to take away he acidity of the tomatoes. Add crème fraiche. In a pan of boiling salted water cook the broccoli until tender but firm. Drain the broccoli and put it into an oven dish. Pour over creamy prawn and bacon sauce. Make a crumble with the flour and butter. Add the parmesan cheese and sprinkle all over. Into the oven for 15mins and gently grill it 'til golden brown for another 5 mins. It's a great way to get the kids to eat vegetables. I use low fat crème fraiche and low fat butter too for the crumble. [/quote]Sounds wonderful - except for the broccoli! Link to comment Share on other sites More sharing options...
TWINKLE Posted January 31, 2007 Share Posted January 31, 2007 Cauliflower heads or courgettes? Link to comment Share on other sites More sharing options...
KathyC Posted January 31, 2007 Share Posted January 31, 2007 [quote user="TWINKLE"]Cauliflower heads or courgettes?[/quote]Cauliflower worse, courgettes possibly. Mushrooms? Link to comment Share on other sites More sharing options...
TWINKLE Posted January 31, 2007 Share Posted January 31, 2007 Sure! But it won't be much of a veg dish. My kitchen mission is to disguise vegetables attractively so that my daughter will eat them. Link to comment Share on other sites More sharing options...
Dick Smith Posted January 31, 2007 Author Share Posted January 31, 2007 Hang on - I'm still looking for recipes for Gratin Dauphinoise, 4 Montagnes and similar - no bl**dy broccoli, thank you! If you want to talk about bl**dy broccoli start a bl**dy broccoli thread! I hate broccoli! Link to comment Share on other sites More sharing options...
Garlic Posted January 31, 2007 Share Posted January 31, 2007 I never pre-cook the spuds for gratin dauphinous or fart about with them at all. Just layer up: garlic (to taste) fine-ish sliced spuds, butter and creme fraiche always cook in a heavy cast iron jobby chuck in oven, leave for ages and when the potatoes are almost just right uncover to brown a bit. ...If I wasn't too lazy to peel potatoes we'd be eating it tonight but I am so it's tortilla instead. Link to comment Share on other sites More sharing options...
Pads Posted January 31, 2007 Share Posted January 31, 2007 why peel the potatoes?[:)] Link to comment Share on other sites More sharing options...
Garlic Posted January 31, 2007 Share Posted January 31, 2007 Uh dunno, just think dauphin peeled, tortilla unpeeled...works for me anyway! Link to comment Share on other sites More sharing options...
Dick Smith Posted January 31, 2007 Author Share Posted January 31, 2007 [quote user="Garlic"]I never pre-cook the spuds for gratin dauphinous or fart about with them at all. Just layer up: garlic (to taste) fine-ish sliced spuds, butter and creme fraiche always cook in a heavy cast iron jobby chuck in oven, leave for ages and when the potatoes are almost just right uncover to brown a bit. ...If I wasn't too lazy to peel potatoes we'd be eating it tonight but I am so it's tortilla instead.[/quote]Does your jobby have a lid, or do you use tinfoil?For is it not written, 'Too many cooks spoil the broth?' Link to comment Share on other sites More sharing options...
Garlic Posted January 31, 2007 Share Posted January 31, 2007 My jobby has a lid but I lost it for a while and tin foil was fine... Link to comment Share on other sites More sharing options...
KathyC Posted January 31, 2007 Share Posted January 31, 2007 [quote user="TWINKLE"]Sure! But it won't be much of a veg dish. My kitchen mission is to disguise vegetables attractively so that my daughter will eat them.[/quote]Ah, you spotted the snag in my suggestion! My mission is to eat as few veggies as possible and my first thought as an addition was - more prawns! Link to comment Share on other sites More sharing options...
Just Katie Posted January 31, 2007 Share Posted January 31, 2007 Can someone tell me what a "jobby" is please because it is something quite different where I come from[blink] Link to comment Share on other sites More sharing options...
Pads Posted January 31, 2007 Share Posted January 31, 2007 Its any thing that does the job ...............Where I come from[:-))] but I know what you think it is .............think you might find that hard to cook in [:D] Link to comment Share on other sites More sharing options...
Clair Posted January 31, 2007 Share Posted January 31, 2007 [quote user="Just Katie "]Can someone tell me what a "jobby" is please because it is something quite different where I come from[blink][/quote]Whatever you have at hand at the time ??? [;-)] Link to comment Share on other sites More sharing options...
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