The Cooking Thread (1 Viewer)

magicbastarder

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for my 40th, my brother and sister in law got myself and my wife a day's cooking lesson in saba. was good fun, and featured more food than i think i've ever eaten in my life. not cheap though, as i found out after; €150 each. but that seems to be the going rate for a day long cookery lesson in most city centre places.
 

Unknown Convict

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anyone stew their own fruit (or 'make compote' if you must)? we have a glut of rhubarb in the community garden at the moment and i'm trying to find the right balance between fruit and sugar. delia says 10 parts fruit to 1 part sugar, rachel allen says as little as 2:1. last batch i made is about 6:1 (c.900g fruit:150g sugar).

it's great on porridge, for making rhubarb ripple ice-cream, on waffles, etc.
 

the_jen

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anyone stew their own fruit (or 'make compote' if you must)? we have a glut of rhubarb...
Yep, me too. I haven't weighed anything tho, just tossed it in enough sugar to coat it and left it to macerate before baking or stewing and then added to taste. I've put it in a Victoria Sponge and made a simple syrup for rhubarb Tom Collins. Mostly porridge tho.
 

Unknown Convict

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home made mini crunchies. (maple honeycomb*, chopped @ c.5x2cm, dipped in dark chocolate.) don't tell my dentist.

*200g caster, 75ml maple-flavoured golden syrup, 10g bicarb
 
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Unknown Convict

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i just came across these interesting recipes

3 Easy Ancient Greek Recipes You Can Make Today

i haven't tried them yet but they look good
nice. never heard of loukoumades - might give them a go.

we're big fans of pasta e ceci in this house, a recipe that apparently goes back to ancient rome and was a staple of the centurion diet. chick peas, rosemary, tomato puree & fish stock*.

(*like many pasta recipes, there's no consensus on ingredients, just parameters)
 

nooleen

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i made the lentil soup yesterday, it was grand, nothing mindblowing. the taste of the herbs didn't come through very much. i might use more mint and add the coriander just at the end if i made it again.

pancakes--very similar to your standard pancake but more dense and chewy, and pretty doughy. the sesame seeds are a great topping though--i toasted them for a stronger flavour. i had one with maple syrup (INAUTHENTIC! :eek:) and one drenched in too much honey (probably authentic but made me feel sick) and the final one with a modest amount of honey and loads of sesame seeds, which was the best i think

the first one--a bit thick
IMG_2683.jpg

too much honey :sick:. i sprinkled the seeds onto the wet batter in the pan for this one, didn't make much difference but looks cool
IMG_2684.jpg
 

jonah

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I can't decide what to cook tonight, and I have to get the groceries on lunch, so help me decide. Should I make:

Chickpea Brocolli Curry


or Black pepper tofu
 

Cornu Ammonis

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Tofu is a bit gammy, no? I'd go for the other one
I'm with you. I've had tofu once that I felt it was actually worth including in a dish (thin squares covered in sesame seeds and fried), otherwise it's just a bland weirdly textured non-entity for me. The other looks great though, big fan of chickpeas in a curry.
 

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