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What are you cooking today?
Sun 21-Feb-10
11:39 pm
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Danny
Scarborough, England
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What a wonderful name, BS : "London Particular". The recipe reads well. I love a ham and pea concoction.

I especially love smoked ham hocks. We buy ours twice a year on visits to Richardson's Smokehouse in Orford (east coast of England) and freeze them. Fantastic value.

Never knowingly underfed

Sun 21-Feb-10
11:43 pm
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Toffeeapple
North Bucks

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Oooh...Orford...Cry

I'll try that again!

Mon 22-Feb-10
7:33 am
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JoannaS
Latvia

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Toffeeapple said:That recipe sounds good, I wonder why it has that title? 


It said at the top of the recipe that the London Particular was named after the thick blankets of yellow fog or ‘peasoupers’ that used to engulf London

Mon 22-Feb-10
10:13 am
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devongarden
Devon, UK

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Danny said:Barbara - I think you are lucky that those leaves survived. We tried some kale and it was soggy. Maybe it will recover in a week or two.


My chard barely survived, which I am really missing as it has been a mainstay the last 4 winters. A few plants are alive, and one is beginning to look as if I might be able to harvest some in a week or two. I haven't tried growing kale yet--bitter memories of dreadful boiled kale from school lunches have put me off.

I used to have a pressure cooker that I really liked for making split pea soup. (London Particular sounds pretty much like the soup.)  I replaced it with a more modern one (about 20 years ago) that will go on freecycle as I don't get on with it. I can't decide if the undoubted savings in energy costs would outweigh the inconvenience of storing another large pan. Probably the cost of the pan would be greater than I'd save in energy, too.

Not sure what I will cook tonight, but it will be mostly from the freezer as I need to defrost it today.Frown

Mon 22-Feb-10
2:01 pm
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danast
Argyll, Scotland

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The rabbit casserole has bubbled away in the slow cooker,  smells wonderful and will do for a day or two.  No need for separate veg,  as they are all in the pot - marvellous!  Chicken soup will be the starter.  I've just made a pot of mushroom soup which is destined for the freezer.

Old teachers never die, they just lose their class

Mon 22-Feb-10
5:43 pm
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brightspark
Wilts

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Mmmm - home-cooked gammon with egg, tomato and chips I think - just fancy some comfort food!

Ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Tue 23-Feb-10
12:01 am
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Danny
Scarborough, England
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Oh YES, Danuta, I adore rabbit casserole!

Tonight we had boned pheasant thighs (rescued from the Waitrose CFC for a song months ago) slow cooked and based on a recipe from Duncan (of bottled nasturtium seeds fame) that Fiona tweaked. My goodness, it was bleedin' fantastic. Served with simple baked potatoes and the frozed pea.

I kind of agree about the footprint of large saucepans, Barbara. Our little house is overflowing with utensils. No room really for something as large as a pressure cooker. Anyway, we are aficionados of the slow cooker and Andrew. We do not even have a microwave (death rays paranoia!).

Never knowingly underfed

Tue 23-Feb-10
1:55 pm
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Ruthdigs
Devon

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I have very little worktop space I my kitchen so really have to resist the gadgets.  Do really like the idea of a dehydrator though…and a slow cooker…Arghh!

Yesterday I made a veg soup with Austrian button dumplings in:

200g plain flour
2 eggs
50ml water
50ml milk

  • Beat together the flour, eggs, a large pinch of salt, water and milk with a wooden spoon for 1 minute.
  • Over a pan of boiling, salted water, press the dough through a “Spatzlhobel” or a colander with quite big holes at the bottom. The dough will drop into the water, creating small dumplings.
  • When the dumplings float to the top of the water, drain and refresh in cold water
  • Nice enough but if I made them again I'd halve the proportions and put lots of seasonings into the dough.  They floated around in the soup bulking it out though; I guess you could use instead of mini pasta.

    Dinner tonight - Smoked Mackerel flan as have both fish and pastry in the freezer to be used up.  Never made a flan before for some reason.  Fingers x-ed!

    Tue 23-Feb-10
    11:30 pm
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    brightspark
    Wilts

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    Ruth - just what I was looking for - a good dumplings recipe. Tomorrow, it's gonna be oxtail - another good old-fashioned but comfort food.

    You star! Star

    Women are like tea bags. . .
    you never know how strong they are
    until they're in hot water.
    - Eleanor Roosevelt -
    Wed 24-Feb-10
    9:17 am
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    Ruthdigs
    Devon

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    Wed 23-Sep-09
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    Ooh - they're not dumplings like we know them though!  Small 'noodley' types things, lighter than ours too.

    I do have a good basic dumpling recipe at home from my mothers / her mothers before that 1950's Good Housekeeping book.  I can look it out tonight if you're still after one?

    Wed 24-Feb-10
    3:32 pm
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    brightspark
    Wilts

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    Brill - thanks Ruth - although you're right - those noodley ones look interesting - I wouldn't mind trying them!! I am cooking the oxtail today, and then leave it overnight so that I can take off the fat, and then cook again tomorrow, so dumplings on the menu tomorrow!

    Tonight it'll have to be Chicken Bonne Femme - we love it!

    Bonne femme is the name given to dishes incorporating the classic garnish of onions, bacon and mushrooms.

    We add small new potatoes too, and maybe carrots cos we love 'em - a complete dish that cooks itself - my kind of food!

    Women are like tea bags. . .
    you never know how strong they are
    until they're in hot water.
    - Eleanor Roosevelt -
    Wed 24-Feb-10
    4:46 pm
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    danast
    Argyll, Scotland

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    Thu 24-Sep-09
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    Sound absolutely delicious BS.  I'm not cooking tonight.   Just going to have soup and a salad sandwich. 

    Old teachers never die, they just lose their class

    Wed 24-Feb-10
    5:02 pm
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    mutley
    Didcot/uk

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    Today its a roast dinner but only got tinned sausages and some bacon, house work all done.may start cooking now as starving.

    Wed 24-Feb-10
    10:11 pm
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    Shereen
    Near Belfast, Northen Ireland

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    We had pork & leek sausages, baked spuds (roosters - they were gorgeous), and some baked beans from the freezer. It was the smallest, last portion of the Boston Baked beans and there was no pork belly in it; but a hint of the smokey bacon taste was still there.

    Wed 24-Feb-10
    10:34 pm
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    Danny
    Scarborough, England
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    Ours was the second helpings of the fabulous pheasant thigh slow cooker casserole from Monday. This time we served it with standard creamed potatoes and broccoli. It is an outstanding dish.

    Never knowingly underfed

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