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#16 twinkle

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Posted 15 June 2010 - 09:49 AM

http://twitter.com/guardianfood
They are having a JELLY clinic this afternoon on Twitter if your care to share or ask questions regarding the wobbly substance.....
For all your graphic design needs please visit
www.jane-shearman-design.com

#17 Anthony

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Posted 16 June 2010 - 01:05 PM

Ah Twinkle I should probably have written Elderflower Gelee not that
wobbly stuff that kids used to get served up on their birthdays,
but the rather thinner sort of marmalade without the peel put in.
By the way turned out great, a little thicker than I had intended
but I am getting the hang of it now.

#18 Dazza

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Posted 16 June 2010 - 03:41 PM

i made tequila Jelly ( lime flavour) a long time ago.

Boy what a hangover !
Your obviously mistaken me with someone who gives a fig

#19 RachelF

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Posted 25 June 2010 - 07:25 AM

Tequila hangovers are unique in their awfulness and nature. I hasten to add that I haven't had one in 15 years, and hope never to do so again. Trying to teach philosophy to undergrads with one is not something I am proud of.
But back to recipes, this is unseasonal, I know, but I have just been watering the sprout plants that my kind neighbours gave to me, so: baby sprouts sauted in hazelnut oil. Simple, but good, and a million miles away from the soggy 'you have to eat these if you want pudding' Sunday dinner ones in the 70s, and possibly the 80s too.

I am also trying to perfect a recipe for yogurt, cucumber and mint chilled soup with garlic, but haven't got the balance right, so if anyone has a good recipe...
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#20 RachelF

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Posted 04 July 2010 - 08:44 AM

Using up leftovers, this is what I made last night:
Baked feta with smoked chilli, thyme and lemon oil
Ingredients:
250g feta, or similar cheese (I used Bulgarian white salted cheese.)
minced smoked chilli (I used home smoked jalapenos, but I am sure chipotle paste would work well if not better.)
lemon flavoured olive oil (Carluccios and Merchant Gourmet sell it.)
A few sprigs of fresh thyme, leaves removed if the stalks are woody.
I am sorry if the ingredients are a bit pretentious.
Method:
Put the cheese in a suitably sized dish. Spread the chilli paste on - not too much but as much as you can take! Sprinkle on the thyme, and drizzle with lemon oil. Cover the dish with foil and bake for 25 minutes at 200C.
Rachel
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#21 RachelF

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Posted 11 July 2010 - 05:44 AM

chilled yoghurt cucumber and mint soup
Blitz a 500g pot of greek yoghurt, a third of a large cucumber, a clove of garlic and a handful of mint in a food processor. Add a splash of white wine vinegar to taste, and season if desired. Thin down with water to desired constistancy.
I served this in shot glasses at a party the other week alongside gazpacho. It may need sieving if one wanted to do this, otherwise if served in bowls it's fine as it is.
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#22 Anthony

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Posted 11 July 2010 - 07:11 AM

I feel sort of common now, my marmalade will never taste the same again.

#23 RachelF

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Posted 11 July 2010 - 05:19 PM

I am sure it's delicious.
I wouldn't dare make marmalade. Boiling sugar and all that. Although I have 3 redcurrant bushes it would seem that need harvesting. I am trying to resist buying the cheapish jam maker from Lidl just because I am scared of making jam properly/by myself.
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#24 RachelF

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Posted 12 July 2010 - 07:05 AM

Using up leftovers, this is what I made last night:
Baked feta with smoked chilli, thyme and lemon oil
Ingredients:
250g feta, or similar cheese (I used Bulgarian white salted cheese.)
minced smoked chilli (I used home smoked jalapenos, but I am sure chipotle paste would work well if not better.)
lemon flavoured olive oil (Carluccios and Merchant Gourmet sell it.)
A few sprigs of fresh thyme, leaves removed if the stalks are woody.
I am sorry if the ingredients are a bit pretentious.
Method:
Put the cheese in a suitably sized dish. Spread the chilli paste on - not too much but as much as you can take! Sprinkle on the thyme, and drizzle with lemon oil. Cover the dish with foil and bake for 25 minutes at 200C.


last night's variation: chopped rosemary, chopped clove of garlic, no chilli, but still lemon oil. Il se marche! Maybe pinenuts as well next time...
Rachel
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#25 Summit Lover

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Posted 12 July 2010 - 09:32 AM

Thought I would share my latest recipe find - check this american website

out:http://www.nikibone.com/recipe/

Currently working my way through some of the multitude of chilli recipes - scrummy!

#26 RachelF

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Posted 12 July 2010 - 11:52 AM

I couldn't get the link to work but am interested! Chilli is an obsession... along with cheese. I suspect there is a brain/endorphin thing going on there.

On another note I recently bought Ottolenghi's Plenty. I am raring to go. On the cooking front and to the restaurant.
Rachel
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#27 Summit Lover

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Posted 12 July 2010 - 12:09 PM

I couldn't get the link to work but am interested! ....


Whoops sorry! Sloppy cut and pasting.

Try this:

http://www.nikibone.com/recipe/

#28 gekko

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Posted 12 July 2010 - 12:18 PM

On another note I recently bought Ottolenghi's Plenty. I am raring to go. On the cooking front and to the restaurant.


I've got the first Ottolenghi book, which I like very much. Haven't got round to buying z'atar and sumac yet but have tried quite a few of the salad dishes and they are delicious.
Mel, Forum Moderator

#29 RachelF

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Posted 15 July 2010 - 01:11 PM

Thanks for the link, Summit Lover

Gekko,
I have both of the spices, but purchased because they sounded intresting rather than because I knew what to do with them. The Spice Shop in Notting Hill is a terrible sauce of temptation. I must have about 4 different types of salt, for example, including Pink Himalayan, Smoked Viking (from Brittany), Flers de Sel (the Camargue) and Black Volcanic! At least it doesn't go off unlike the spices. I may try smoking my own salt in France...

Nadia Sawalha's book arrived via the Amazon pixie today, along with Thomasina Miers' book 'Mexican Food.' I am sorry I missed Nadia at the Grape and Graian last weekend, but the books maybe going to France with me tomorrow, along with 'Plenty', although the chances of getting all the ingredients for any recipe in Normandy are limited.
Still I can look at the pictures: what my husband calls 'food porn!'
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#30 RachelF

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Posted 15 July 2010 - 01:43 PM

Whoops sorry! Sloppy cut and pasting.

Try this:

http://www.nikibone.com/recipe/

Cream Cheese Penguins?! (under the appetisers link)
Rachel
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