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What are you cooking today?
Fri 23-Apr-10
6:27 pm
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Toffeeapple
North Bucks

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I think Invalide would make a good alternative Danny, should we instigate it on the Forum?    

Ruth, that sounds like a good relaxing evening, do enjoy it. Wine 

I'll try that again!

Fri 23-Apr-10
11:20 pm
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brightspark
Wilts

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Dinner tonight - had some lovely salmon - but what to do with it?

This was my concoction:

Three small onions, cut into very small dice. Gently braised in a little butter till very soft. About 20 mins.

Then I added a tablespoonful+ of whisky to them, and cooked for a minute, then added two tablespoonfuls of whole creme fraiche, and freshly ground black pepper. (i.e. not light, or fat-reduced creme fraiche)

Blanched small florets of broccoli, then rinsed in cold water, then drained them.

1 round of flaky pastry, and, laying the filling in only half of the round, firstly the cold broccoli, then cubes of salmon, then the whisky onions on top.

Fold over the pastry, seal, and cook in a hot oven for 20-30 mins till pastry was risen and golden.

Served with creamy mashed potatoes.

Mmmm. Nice.

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until they're in hot water.
- Eleanor Roosevelt -
Sat 24-Apr-10
6:03 am
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JoannaS
Latvia

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Sounds delisious Cheers and very creative

Sat 24-Apr-10
10:46 am
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KateUK
uk

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I'm salivating....

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Sat 24-Apr-10
12:25 pm
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Toffeeapple
North Bucks

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How do you invent such delicious sounding treats?  I would never have thought of using any kind of alcohol to flavour onions - Drunken Salmon Pasty?  WellDone

I'll try that again!

Sat 24-Apr-10
6:34 pm
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Toffeeapple
North Bucks

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Home alone tonight, OH gone off to a cycle race with his team in North Yorkshire.  So earlier I put some diced chicken into egg white and cornflour to 'velvet' it as they do in Chinese restaurants.  Later I shall shallow fry it in oil, with a spoonful or two of ready-made ginger and garlic paste, scatter with chopped parsley and eat it with watercress.  I'm rather looking forward to it.

I'll try that again!

Sat 24-Apr-10
8:16 pm
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Toffeeapple
North Bucks

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Well, that was good.  I forgot to mention that I'd added some Marigold stock granules to the egg/cornflour mix for a savoury taste.  I shall cook that again.Cheers

I'll try that again!

Mon 26-Apr-10
10:47 pm
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danast
Argyll, Scotland

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I cooked a nice piece of roast pork shoulder with crackling tonight .  I served it with nice baby potatoes and spring cabbage cooked with bacon and red onion.  Plenty of pork left over to do something with tomorrow.  And I even managed to buy the pork from the CFC.  That doesn't happen too often so I was chuffed!!!!!

Old teachers never die, they just lose their class

Tue 27-Apr-10
10:41 am
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Ruthdigs
Devon

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Toffeeapple said:Home alone tonight, OH gone off to a cycle race with his team in North Yorkshire.  So earlier I put some diced chicken into egg white and cornflour to 'velvet' it as they do in Chinese restaurants.  Later I shall shallow fry it in oil, with a spoonful or two of ready-made ginger and garlic paste, scatter with chopped parsley and eat it with watercress.  I'm rather looking forward to it.


This sounds good; would it work with fish do you think?  Or I could use quorn fillets.  Never had anything done this way before.  What proportions corn flour to egg white do you use?  Chef

Tue 27-Apr-10
4:39 pm
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Toffeeapple
North Bucks

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Jeez, I'm having such trouble with posting replies today!

Ruth, if using fish, don't allow it to marinate in the egg mixture but just dip in before frying.  I used one egg white and a heaped teaspoon of cornflour, whisked together with seasoning and that was enough for a large chicken breast, cubed.  I hope you like it if you try it.

I'll try that again!

Tue 27-Apr-10
5:14 pm
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Toffeeapple
North Bucks

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Danuta, I'd happily eat the spring cabbage with bacon and red onions as a supper dish, it sound lovely.

I'll try that again!

Tue 27-Apr-10
5:25 pm
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brightspark
Wilts

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Bangers!

Either bangers and mash or toad-in-the-hole - not sure yet.

I used to be indecisive, now I'm not so sure ..............

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Tue 27-Apr-10
5:41 pm
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Toffeeapple
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Same here, you know why!  Whistle

I'll try that again!

Tue 27-Apr-10
9:22 pm
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Toffeeapple
North Bucks

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My sausages were delicious, made right there in the butcher's shop.  I don't eat them often, they can be full of horrible surprises. Monster  He said they were just Lincolnshire bangers but he'd used just the right amount of pepper for my taste.  I sautéed some parboiled potatoes with salt, white pepper and Ras al Hanout (Moroccan spice mix) to eat with them.

I'll try that again!

Tue 27-Apr-10
9:55 pm
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Shereen
Near Belfast, Northen Ireland

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danast said:And I even managed to buy the pork from the CFC.  That doesn't happen too often so I was chuffed!!!!!


Snap! Well at least as far as the CFC pork goes 🙂 I snapped up £16 worth of loin pork roast for £7 tonight. It's cut in two and in the freezer for future Sunday dinners.

Tonight we had turkey breast steaks, which I marinaded in lemon juice, walnut oil, fresh sage, fresh parsley and black pepper. I fried it in a non-stick pan and served it with baby boiled spuds and mixed stir-fried veg.

And it was delicious.

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