Tried something new
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
Re: Tried something new
well, we made it and it was delicious.
OH marinated the courgetti in EVOO and lemon juice and then stirred them into the melted feta for about 5 mins or so ...
Definitely one to be done again, maybe next time with some fresh herbs stirred in too, maybe basil or oregano.
Thank you Scully's DD!!
Sadly we don't have a homegrown glut of courgettes but the ones Waitrose delivered this morning were very good ...
OH marinated the courgetti in EVOO and lemon juice and then stirred them into the melted feta for about 5 mins or so ...
Definitely one to be done again, maybe next time with some fresh herbs stirred in too, maybe basil or oregano.
Thank you Scully's DD!!
Sadly we don't have a homegrown glut of courgettes but the ones Waitrose delivered this morning were very good ...
Re: Tried something new
sorry, didn't look at my computer until late in the evening.
the courgetti only get cooked for a few minutes so i guess you did ok.
glad you liked it - i don't know where our daughter found the recipe but it sure is good - and simple.
the courgetti only get cooked for a few minutes so i guess you did ok.
glad you liked it - i don't know where our daughter found the recipe but it sure is good - and simple.
- liketocook
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Re: Tried something new
I do like the sound of that KC2/scully
Re: Tried something new
Going back to basics, OH bought a blue cheese at the Leamington Food Fair yesterday. A soft blue called "Beauvale". I've not heard of it, but we had it for lunch, and it's very nice, with a bit of a bitter aftertaste, but not unpleasant. I looked it up and it's made at the Cropwell Bishop Dairy alongside their Stilton.
- Stokey Sue
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Re: Tried something new
Just tried something I have actually tried before, but this time with proper instructions: steaming whole eggs instead of boiling them
https://www.rootfamilyreview.com/steam- ... ing-times/
I don’t think there’s any going back
I wanted eggs “hard-boiled”, yolks not too dry but a touch sticky, the author gave her 60g eggs 10 minutes for that, but mine were 70g so I gave them 11, tbh 10 would have done, then straight into ice and water.
I cracked the shells and put them back into the water as soon as they were cool enough
Then the best bit was that the shells just slipped off, no picking off of little bits
ETA my steamer sits on top of the pan not in it as in the photos, but this doesn’t seem to affect the cooking time as a fairly brisk steam
https://www.rootfamilyreview.com/steam- ... ing-times/
I don’t think there’s any going back
I wanted eggs “hard-boiled”, yolks not too dry but a touch sticky, the author gave her 60g eggs 10 minutes for that, but mine were 70g so I gave them 11, tbh 10 would have done, then straight into ice and water.
I cracked the shells and put them back into the water as soon as they were cool enough
Then the best bit was that the shells just slipped off, no picking off of little bits
ETA my steamer sits on top of the pan not in it as in the photos, but this doesn’t seem to affect the cooking time as a fairly brisk steam
- liketocook
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Re: Tried something new
That cheese sounds like one I'd really like aero. I tend to prefer soft blue cheeses to the crumblier ones.
Interesting Sue, I find Simon Hopinkson's method https://www.theguardian.com/lifeandstyl ... -boil-eggs reliable to get the yolk I want but must give steaming them a try, especially it makes shelling easier.
Interesting Sue, I find Simon Hopinkson's method https://www.theguardian.com/lifeandstyl ... -boil-eggs reliable to get the yolk I want but must give steaming them a try, especially it makes shelling easier.
- Stokey Sue
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Re: Tried something new
I find Simon Hopkinson's method reliable for degree of doneness, but the last few batches have been absolute horror to peel, someone told me that steaming made peeling easy, and of course as the timing is 6-12 minutes it's probably a bit more forgiving
I a have a piece of Bath Blue, I know it will be lovely, it always is, and I have tasted his batch
I a have a piece of Bath Blue, I know it will be lovely, it always is, and I have tasted his batch
- liketocook
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Re: Tried something new
Stokey Sue wrote:I find Simon Hopkinson's method reliable for degree of doneness, but the last few batches have been absolute horror to peel, someone told me that steaming made peeling easy, and of course as the timing is 6-12 minutes it's probably a bit more forgiving
I a have a piece of Bath Blue, I know it will be lovely, it always is, and I have tasted his batch
Thanks Sue, will definitely try it out. I've noticed eggs seem harder to peel recently so good to know a tried and tested method that makes this easier.
- liketocook
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Re: Tried something new
Yesterday I used tortilla wraps as a pizza base. I used two "glued" with a sprinkle of cheese then topped with tomato sauce, various bits and more cheese. The result was good, not quite as pizza-like as using a naan as a base but tasty and a good use up of surplus wraps. I'd use them again this way.
- WWordsworth
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Re: Tried something new
https://www.bbc.co.uk/food/recipes/one_ ... ggie_49929
I sort of did this tonight.
I scaled it down as I'm alone this week, so half a red onion plus a red pepper and a small aubergine. I added a few halved tomatoes.
Not a perfect recipe.
Maybe I spread it out too much but I had to rescue it before the veg burned so the halloumi wasn't as caramelised as I would have liked.
However, it's easy and carb-light and I would do it again with perhaps smoked garlic and/or chilli.
I sort of did this tonight.
I scaled it down as I'm alone this week, so half a red onion plus a red pepper and a small aubergine. I added a few halved tomatoes.
Not a perfect recipe.
Maybe I spread it out too much but I had to rescue it before the veg burned so the halloumi wasn't as caramelised as I would have liked.
However, it's easy and carb-light and I would do it again with perhaps smoked garlic and/or chilli.
- liketocook
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Re: Tried something new
Sounds as though it should be good WW, do you think it might have worked better just done in the oven without grilling?
- WWordsworth
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Re: Tried something new
Probably.
It just seemed a bit of faff to move it to the grill.
Next time I would add the halloumi and just put it back in the oven.
It just seemed a bit of faff to move it to the grill.
Next time I would add the halloumi and just put it back in the oven.
- liketocook
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Re: Tried something new
WWordsworth wrote:Probably.
It just seemed a bit of faff to move it to the grill.
Next time I would add the halloumi and just put it back in the oven.
Yes it does seem like an unnecessary step when the oven is quite hot anyway.
Re: Tried something new
I made this roast cabbage, potato and lentil dish from Good Food https://www.bbcgoodfood.com/recipes/italian-style-roast-cabbage-wedges-tomato-lentils#rating
It was really tasty. I made a few small changes as I didn’t have all the ingredients but I don’t think it changed the taste drastically.
Will definitely make it again https://www.instagram.com/p/CUIpkoiKQ7Q
It was really tasty. I made a few small changes as I didn’t have all the ingredients but I don’t think it changed the taste drastically.
Will definitely make it again https://www.instagram.com/p/CUIpkoiKQ7Q
Re: Tried something new
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That looks excellent Smitch. Love roasted or braised cabbage and veg and bet fennel would be good too. Will add to recipes to be made list.
Also wanted to ask peeps for any favourite/interesting ideas/recipes for tofu which I love - I make east and southeast Asian and Asian inspired tofu dishes a lot which I love but I seem to have a certain repertoire rut and looking to broaden the tofu scope with other methods and ideas Asian included
That looks excellent Smitch. Love roasted or braised cabbage and veg and bet fennel would be good too. Will add to recipes to be made list.
Also wanted to ask peeps for any favourite/interesting ideas/recipes for tofu which I love - I make east and southeast Asian and Asian inspired tofu dishes a lot which I love but I seem to have a certain repertoire rut and looking to broaden the tofu scope with other methods and ideas Asian included
Re: Tried something new
I thought afterwards that fennel bulb would be nice in that dish. I added some fennel seeds to the spuds as they roasted. Tbh it would be fine without the potatoes but I love them!
Tofu scrambles are good. I use tofu a lot but am drawing a blank what I do with it at the moment. Will have a think
Tofu scrambles are good. I use tofu a lot but am drawing a blank what I do with it at the moment. Will have a think
Re: Tried something new
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I saw those seeds and wondered if they might be cumin or something else - and for some strange reason they also made me think of tofu which I made agadashi style last night sprinkled with toasted black sesame seeds as a finishing flourish. Big fan of toasted whole seeds.
Re tofu, do tofu fans have any preferences for soft, silky, firm or extra firm variously?
I saw those seeds and wondered if they might be cumin or something else - and for some strange reason they also made me think of tofu which I made agadashi style last night sprinkled with toasted black sesame seeds as a finishing flourish. Big fan of toasted whole seeds.
Re tofu, do tofu fans have any preferences for soft, silky, firm or extra firm variously?
- Earthmaiden
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Re: Tried something new
I think silken is good for things like cheesecakes but have never used it. My favourite is the firm one you buy smoked and covered in sesame seeds (they have it in Waitrose but Sainsburys have stopped doing it in favour of very commercialised stuff ). I now roast the squares as suggested by someone here and it can be just eaten or added to stirfries etc. Lovely.
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