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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Wed Jan 07, 2009 18:31
by Sootyzilla
crystalball wrote:Now you've reminded me that there is a Whole Foods shop in London but I'm worried it's going to be dead expensive because I only ever see posh people carrying bags from it and also it's in Kensington. Is it expensive in that America?
Does knowing that some people call it "Whole Paycheck" help answer that?

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Wed Jan 07, 2009 18:41
by squirrelboutique
I could spend half a paycheck in there maybe if I didn't stick to taco shells and veggie sausage type stuff.

It took all my self control not to buy a toasty manatee yesterday. I'd love to have a heated rosemary smelling manatee when I was feeling down (either that or the buffalo).

Image

Toasty!

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Thu Jan 08, 2009 15:59
by humblebee
crystalball wrote:Has anyone got a good veggie shepherds pie recipe then?
Funny you should say that!

Well, mine is mostly green lentils, with an onion, a carrot and a bit of Realeat soya mince. And Hendy's relish, brown sauce and whatever herbs I fancy. Er, and some mash on top. Dead simps.

So - chard. Any suggestions?

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Thu Jan 08, 2009 16:27
by annie
humblebee wrote:So - chard. Any suggestions?
chard and cannellini bean soup! might not sound very exciting but it's lovely. fry a couple of cloves of finely minced garlic and fresh rosemary in olive oil (don't skimp on the olive oil). boil the chard for a few minutes, then drain and chop into chunks (however big you'd like them to be). add some of the water you used for boiling the chard as well as vegetable stock to the garlic and rosemary, then the chard and a can of (drained) cannellini beans, and a handful of macaroni or small pasta. simmer until the pasta is cooked. it's all about the garlic and rosemary base, really, it makes what would be a boring soup absolutely delicious.

for non-veggies, adding a couple of chopped anchovies to the garlic and rosemary in the first stage makes this soup even nicer.

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Thu Jan 08, 2009 16:28
by Uncle Ants
humblebee wrote:
crystalball wrote:Has anyone got a good veggie shepherds pie recipe then?
Funny you should say that!

Well, mine is mostly green lentils, with an onion, a carrot and a bit of Realeat soya mince. And Hendy's relish, brown sauce and whatever herbs I fancy. Er, and some mash on top. Dead simps.
Mimpkin has one - I'll get her to post it. Onion, puy lentils, field mushrooms, red wine, stock and bay leaf + mash -> no idea of the quantities. She calls it Mud n Spud - because that's pretty much what it looks like.

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Thu Jan 08, 2009 16:36
by humblebee
annie wrote:
humblebee wrote:So - chard. Any suggestions?
chard and cannellini bean soup! might not sound very exciting but it's lovely. fry a couple of cloves of finely minced garlic and fresh rosemary in olive oil (don't skimp on the olive oil). boil the chard for a few minutes, then drain and chop into chunks (however big you'd like them to be). add some of the water you used for boiling the chard as well as vegetable stock to the garlic and rosemary, then the chard and a can of (drained) cannellini beans, and a handful of macaroni or small pasta. simmer until the pasta is cooked. it's all about the garlic and rosemary base, really, it's makes what would be a boring soup absolutely delicious.
Oooh, thanks Annie! I might try that tomorrow cos I picked up a sprig of fresh rosemary from the garden when we went to look at our new house again the other day.

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Thu Jan 08, 2009 16:53
by mimpkin
Here's a Mud 'n' Spud recipe for Crystalball

8 fl oz red wine (drink the rest of the bottle and then another one if you have it.)
2 fl oz soy sauce
3/4 pint water
8 oz puy lentils
bay leaf

Put together in a pot and cook until lentils are tender

Then in a separate pan . . .
2 cloves garlic
1 large onion
2 fl oz oil

Cook until onions are soft then add about 4 field mushrooms chopped in big pieces and some dried thyme until cooked. Then mix lentil mixture and mushroom mixture together. Put in a dish and put mash potato on top. Stick in the oven for about 20-30 mins.

Another thing you can do with it is add 100g of ground cashew nuts to the lentil mushroom mix for a more Glasto mud texture and a bit more protein. (that is in the original recipe, I don't always do it as it sometimes comes out a bit thick, so maybe about 50g would be better.)

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Fri Jan 09, 2009 00:07
by crystalball
Thank you both for your recipes. They sound beautiful! Is it too drunken of me to want to make a shepherds pie now?

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Fri Jan 09, 2009 07:04
by Carys
crystalball wrote:Is it too drunken of me to want to make a shepherds pie now?
Yes. Yes it is.

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Fri Jan 09, 2009 19:21
by staralfur
a few weeks ago, down the coast i had this fantastic salmon with lemon and vodka sauce...

anyone have a clue how to replicate?

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Sun Jan 11, 2009 15:36
by squirrelboutique
humblebee wrote:
Virginia Plain wrote:I couldn't find puy lentils on Tesco.com so I got green lentils instead. Are they the same thing?
No - puy lentils are smaller and darker, sort of a black colour.

That recipe was bloody lush!
The moussaka, right? I ended up with green lentils because puy were unavailable at the store, but I declare this moussaka to be the best thing I have ever made.

Thanks for posting it, Pete.

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Sun Jan 11, 2009 21:40
by humblebee
squirrelboutique wrote:The moussaka, right? I ended up with green lentils because puy were unavailable at the store, but I declare this moussaka to be the best thing I have ever made.

Thanks for posting it, Pete.
Yay! Flipping gorgeous isn't it? I saw it when they did it on the telly and thought, mmm, hello.

I don't know why I ever bothered trying to do the layers thing with moussaka before I tried that recipe. Waste of time. Just chuck the aubergines and the rest all together.

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Fri Feb 13, 2009 20:46
by Sootyzilla
Can I add Philadelphia cheese to a pasta sauce, or will the acid in the tomatoes make it all grainy and horrible?

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Fri Feb 13, 2009 21:16
by Uncle Ants
Sootyzilla wrote:Can I add Philadelphia cheese to a pasta sauce, or will the acid in the tomatoes make it all grainy and horrible?
My guess is It'll probably make it grainy and curdled looking ... but it'll probably taste okay, It just won't look all that appetising. Try it an see ... report back :)

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Fri Feb 13, 2009 22:46
by Sootyzilla
I went ahead and did it and it was brilliant!

I suspect that the processed cheese contains so many horrid emulsifiers and things that it won't split whatever you do to it.

Here we go:

Chop some mushrooms, an onion and two cloves of garlic and saute them in some olive oil. Add a bit of salt and pepper and some oregano and some smoked paprika (pimenton picante ahumado de la vera, e.g. El Avion brand) and a tin of chopped tomatoes. Simmer for a while. When it's cooked, stir in a couple of tablespoonfuls of the Philadelphia.

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Sun May 10, 2009 22:22
by stolenwine
do most people here cook with extra virgin olive oil? we do, but i've heard that it's better for salads and flavouring etc. instead of for cooking, and that you should be cooking with any bog-standard oil/olive oil. basically that it's too good to be used to cook with!

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Sun May 10, 2009 22:53
by kingofpartick
i think, even from a cost point of view, you're as well getting ordinary olive oil for cooking with.

i tend to buy decent stuff when its on offer, cause you can usually find it on deals regularly, and use it for making nice dinners, and have some sunflower oil in reserve if i just want to make scrambled eggs or the like, or be bad and fry up potato scones.

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Sun May 10, 2009 22:56
by DimitraDaisy
stolenwine wrote:do most people here cook with extra virgin olive oil? we do, but i've heard that it's better for salads and flavouring etc. instead of for cooking, and that you should be cooking with any bog-standard oil/olive oil. basically that it's too good to be used to cook with!
We use it all the time and so does everyone I know in Greece!

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Sun May 10, 2009 23:12
by kingofpartick
DimitraDaisy wrote:
stolenwine wrote:do most people here cook with extra virgin olive oil? we do, but i've heard that it's better for salads and flavouring etc. instead of for cooking, and that you should be cooking with any bog-standard oil/olive oil. basically that it's too good to be used to cook with!
We use it all the time and so does everyone I know in Greece!
true enough, you're all olive oil daft in Greece

Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Posted: Sun May 10, 2009 23:15
by DimitraDaisy
At least we don't deep fry Mars bars!