What's everyone cooking this week?

[jeral Profile]

I was planning mussels for tea, then came across this website with lots of easy varied recipes for mussels and other shellfish, so mine could be delayed to a late supper...

https://www.prinsendingemanse.nl/en/rec ... al-way.htm

[Joanbunting Profile]

Because we were so busy yesterday and the power kept going off i cheated a bit by fishing a HM Boboti out of the freezer and cooked some three grained rice and and some brocoli.

While fishing out the bobti I came across some steak and kidney pie filling made just before Christmas so that for tonight with a pastry topping, some new potatoes and some broad beans. If M is very good I'll make him some rummy bananas.

[Joanbunting Profile]

Yesterday we had fish soup with rouille, croutons and cheese for lunch. Our local fish stall makes it themselves and it comes in returnable jars. When you take back the jar you get a stamp on your card and when you have 10 stamps you get a "free" jar!

For supper we had an asparagus omelette with new potatoes followed by a HM creme brulee.

Also yesterday I soaked some Carlins - maple or pigeon peas depending on where you live. Today is Carlin Sunday a NE tradition when all the pubs in Newcastle used to serve carlins to mark the day when a French boat broke the siege of Newcastle and distributed Carlin peas to the starving people. My cuz always sends me dried at this time of year. I have cooked them this morning

We are out for lunch but we will have some the traditional way, warm with butter and rum this evening. Tomorrow I'll make Bahamian rice and peas -because they are the traditional pea for the dish.

[Renee Profile]

I made Tagliolina al Limone Taralloro Pasta yesterday. The flavours were quite strong with the anchovies, but well balanced.

Thank you Member 461!

[Alexandria Profile]

Renée,

Sorry to hear that it was a bit on powerful side.

How many anchovies did you sauté ?

I used one very small slim one ( there were two of us ) ..

Perhaps you should try it again with only 1 tiny slim anchovy of a different Brand
as well ..

I buy mine in Evoo and from Cantabria, Brand Santona .. They are
very light ..

Lovely photo !!

Have a lovely evening.

[Renee Profile]

I've got the giggles now Member 461! I used half the jar! It's a good thing that I like anchovies!

[Alexandria Profile]

Renée,

Ha Ha Ha !

Dear, no wonder the dish was salty !

Try it with 1 or 2 tiny tiny anchovy filets next time ..

It is a very equisite sublime dish !!

And a pinch of lemon zest or dried lemons and a drizzle of fresh lemon juice, perhaps a teaspoon !

Have a lovely day.

[Renee Profile]

Thank you Member 461!

Just 1tsp lemon juice? I used half a lemon! I did mention that the flavours were strong!

[Joanbunting Profile]

Can I just eat the anchovies please?

I made fresh asparagus veloute for lunch and used the rest of yesterday's baguette to make garlic bread to go with it.

I have a small pork roast for tonight which I'll do with hm sage and onion stuffing I have mange -tout peas and baby turnips and new potaoes cooked with the meat. Gariguette strawberries afterwards

[Renee Profile]

I'll share the rest of the jar with you Joan!

Your asparagus veloute sounds delicious. I shall be watching out for English grown which will be in season any time now.

Did you use shoulder of pork? The sage and onion stuffing is a good idea.

[jeral Profile]

I bought a jar of anchovies for black olive tapenade recently and, since they were there, put a couple onto a veggie pizza I'd made. I don't know if baking them thus concentrated the taste but they were certainly stronger than I remember. Funny that.

Veg stir fry today with oyster sauce plus egg noodles and sesame oil.

[Renee Profile]

Well they are strong to start with and baking them would make them even stronger. I finished off the rest of them by fishing them out with a fork!

I used to put tinned sardines on a pizza.

[Stokey Sue Profile]

Those jars of anchovies keep a while in the fridge, as long as you make sure the fish is covered with oil, I usually add a bit extra


I opened one of the little flat tins the other day to make pasta puttanesca and was surprised that they were in little flakes, not nice firm fillet. They tasted fine and they break up in cooking anyway, so I used them. When I turned th etin over to throw it away, I noticed that they were five years past the best by date - they'd been on stand by rather a long time

I really like egg and anchovy sandwiches

[Renee Profile]

I wasn't sure how long I could keep them for Sue, but I shall know in the future. Thanks for the information. Those anchovies were way out of date!

[Alexandria Profile]

Spanish (Santander) anchovies are usually legally marked with the expiration date (caduca) as it is a law here,
so I am a bit taken aback, that one would eat a tin / can or jar of anchovies so old.

Anyway, I am a grand fan of anchovies however, in tiny dosis as they are quite
salty.

I enjoy them in Pasta Puttanesca, Lemon, Evoo & Parsley Sauce for ribbon pasta
and also in Tapendade and on a piece of aged sheep cheese, a common canapé
at bars throughout Spain & a Greek Salad too.

They are very common adornments on canapés throughout The Iberian
Peninsula and in Italy too.


Have a nice evening ..

[Alexandria Profile]

Renée,

It is almost midnight, however, I shall write out the
measurements for the recipe for you within the next couple
of days.

I arrived in the Madrid Capital this morning to attend the
33rd Trade Fair of: Salon de Gourmets held yearly.

I will be home on Friday evening and do it then.

Just remind me ..

Have a lovely evening.

[Stokey Sue Profile]

Well, the expiry date is an EU requirement, they all have it, not sure if these were Spanish or Moroccan
And the can was marked, I just didn’t think to look at it, the print was not easy to read

It was a small tin which I was keeping in reserve, so I knew it had been there a while

I was just a bit surprised it had survived 5 or 6 years, other cans must have come and gone in that time

[Renee Profile]

Thank you Member 461! I look forward to getting the recipe right next time!

I've just checked my other jar of anchovies. They are Spanish, but have the Sainsbury's supermarket label on them. The date is clearly marked on the lid.

[Alexandria Profile]

Renée,

I am going to send the measurements on Friday.

As I mentioned, I am in The Madrid Capital until Friday.

Attending the 33rd Salon de Gourmets Trade Fair ..

Have a lovely day. Very cold here, windy and overcast ..

[Alexandria Profile]

Renée,

I am going to send the measurements on Friday.

As I mentioned, I am in The Madrid Capital until Friday.

Attending the 33rd Salon de Gourmets Trade Fair ..

Have a lovely day. Very cold here, windy and overcast ..