I usually make sure the sauce is thick and potatoes really cream so they spead better. :) Have you tried piping it?
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I usually make sure the sauce is thick and potatoes really cream so they spead better. :) Have you tried piping it?
Eh, I always ave a problem with that the sauce always ends up on top of the potatoes as itsinks ...:lol:Quote:
Originally Posted by Scheherazade
Piping it! now that IS an idea, must try that some time, but I I like dry mash hummm....Quote:
Originally Posted by Niamh
Actually another potato related question, I really and Im really like the czech potatos, apparntly theyve been aged or somthing now the question is how do get these back home or can I even?
Yesterday I made shepherd's pie with lentils. As you can imagine, the "sauce" was rather thick but still the mash was heavier and did not spread very smoothly.
Interestingly enough, Niamh, piping was my solution to the problem as well! :D I tried to pipe it but it ended up looking like lots of squiggly lines. I really like the smooth, flat mash with some zigzag lines you see on ready made pies etc.
How about piping it then smoothing it out? or isnt that possible?
use a spatcula over it afterwards to smooth it out.Quote:
Originally Posted by Scheherazade
Quote:
Originally Posted by Nightshade
I am sure it is possible and I want to know how! :DQuote:
Originally Posted by Niamh
When I try to smooth it out, the mash sort of sinks into the sauce or goes wonky.
What are you using for the sauce? do you just pour the sauce over the meat and let it slightly thicken or do you leave it on the hob for about 20mins till it really thickens? Do you use a brown sauce or a gravy? (well i suppose a brown sauce is a gravy but...)
If you pipe it thinly going from the edge of the dish inwards, you can smooth it over with a spatula;
http://i295.photobucket.com/albums/m...ulabouquet.gif
you could doe this in a few layers if its easier, and it may slowly put the weight on the sauce.:)
Yesterday I made it the sauce with Bovril (let the lentils, peas, carrots and potatoes for about 20 minutes). I guess it wasn't piped very thinly. Maybe next time I should try that... Though still not sure if the spatula will work.Today, I made this for dinner (served with wholemeal pasta). It was lovely! :thumbs_up :nod:Quote:
Originally Posted by tractatus
I did it!
Today I had another go at Shepherd's Pie (with quorn this time) and I managed to spread the mash properly (even did some fancy lines on it!).
I added two spoons of low fat fromage frais to the mash and it made it smooth enough to be spread.
I am chuffed.
:D well that's great!
Solid!Quote:
Originally Posted by Scheherazade
I doubt this is original but it's new to me, I made it last night:
I cooked Brown Rice with chicken boullon and island spices and added grilled chicken and yellow, red, and orange peppers. The spices add a nice flavor.
Waow it works, i am encouraged to give more receipts.Quote:
Originally Posted by Scheherazade
Bon appetite!
This sounds wonderful Madhuri, would go great with so many things I make, but I want to ask, do you add the juice of the lemon only? or the zest too?Quote:
Originally Posted by Madhuri
weldone Scher!
today I invented a new dish... I might as well say really its thanks to a combination of Scher and Niamh, I originally was attempting to make an IBS friendly dish but got slightly carried way with the flavours, never mind next time I will alter it accordingly! :nod: :D
I call it Nights fish one pot Flavour fest... and as long as you dont go mad with the spices should be fairly idiot proof ( and best of all only uses the one pot!!)
http://i105.photobucket.com/albums/m...D/100_0387.jpg
Ingredients
Raisins
Onion
Leek
Fish (white but I wouldn’t use smoked or very strong tasting) (chopped
Aubergine (eggplant) chopped
Courgette (zucchini) chopped
Rice
Tomato puree
Can chopped tomatoes
Little oil
Spices:
ground Cinnamon
Cumin
Curry
Paprika
Black pepper
Thyme
Masses of Turmeric
First heat little oil in pan add chopped onions and raisins ( don't use too many raisins they are there really to hold the falvour of the cinnamon) after about half a minute turn down heat and add pinch of cinnamon when the smell of them takes hold add the rest of the the spices and about 30- 40 seconds later add the fish . Stir until the chunks are all coated and yellowy looking then add the chopped veg tinned tomatoes and puree. Stir and add rice and the correct amount of water for the type of rice ( I use basmati so its equal amounts) stir and leave to cook.
It was ready in just over 20 minutes and I served it on a bed of mixed lettuce salad chopped tomatoes and cucumber and plain yogurt. Yogurt salad might work too depending on how strong you made it but don’t let it overpower everything else.
It was absolutely Gorgeous tasting I used half a cup of rice a frozen fish fillet half a aubergine and half courgette a table spoon of puree and half a tin of tomatoes and it made 3 portions. :D
http://i105.photobucket.com/albums/m...D/100_0388.jpg
that looks yummy Night!!!
doesnt it just!!!!!
No, I said it was smooth enough to be spread! :goof:Quote:
Originally Posted by papayahed
Yes, you should post more. New recipes are always welcome here!Quote:
Originally Posted by tractatus
Thank you, thank you!Quote:
Originally Posted by Niamh
Night> I am not so keen on turmeric but that looks really tasty!
Humm well it was aubergine that was you... Im sure you dont neeed to have turmeric but its one of my basic spices.... especially with fish :D :nod:
Question: How do you stop meatballs from falling to peices when you cook them in sauce?
:confused:
first off, what are you putting in the chopmeat? I put in one egg, some bread crumbs and seasoning. Some people add a little bit of milk. Once all mixed and shaped into balls, I then fry them in oil just so that the outsides are browned. Then I put them into the sauce and let cook on low for about 1 - 2 hours.Quote:
Originally Posted by Nightshade
Well grated carrot and potato... sometimes egg although generally not too keen on that - I have a thing about egg and tomato, or egg and meat for that matter - grated onions spices sometimes breadcrumbs if we have a box. But I never thought about frying them first... hummm.
Thanks puss...:D
you really don't taste the egg at all since it is scrambled (not cooked) then mixed in.Quote:
Originally Posted by Nightshade
Well ok then will try that, actually Id better get marinating this meat if I want to have it tomorrow. Now do I put the egg in after I marinate it or before? :confused:
:D
Thanks again Puss!
The egg, breadcrumbs, and milk act as a binder to keep the meat together. You have a pile of meat, add the egg and stuff then form into balls. So I guess it depends when you marinade the meat - before or after ball formation?
before I think never really tried marinating iot properly usually dont plan ahead of time when I want spicy meatballs but been waiting for these for like 3 weeks ... so want them to be purrrrrrrrrrrrfect!
MUFFINS!!!
Latest muffin recipe I tried, with nutella and banana:
Ingredients:
2 eggs at room temperature
125gr soft butter (I used unsalted)
100gr sugar (caster sugar seems to work fine)
2 ripe bananas
100gr nutella
100ml milk
1tsp baking soda
250gr flour
2tsp baking powder
What to do:
Preheat oven to 180 C (350 F)
1. Cream together eggs, sugar, butter in a bowl, then fold in the squashed banana and nutella.Whisk.
2. In another bowl or tall glass, combine milk and baking soda. And in a third bowl mix the flour and baking powder.
3. Alternatively blend the milk mixture and the egg/banana mixture to the bowl with the flour, until everything is combined.
4. Place batter into muffin tins and bake for 25-30 minutes. Test by inserting a skewer or fork to see if they're cooked.
Now I didn't add any frosting because I thought it would be too much with all the flavours already present, but I guess a basic chocolate frosting or even a white chocolate frosting would go well.
Makes 12, which I don't know what to do with because one housemate is on a diet (as usual) and the other doesn't like bananas. Guess I'll have to go and meet the neighbours! :D
Boil up some pasta of your choice... stir in a load of grated cheese and half a tin of diced tomatoes.
Yummy!
Ok so I need to create a database of recipies for my course work does anyone object to me using some of my favourites from here?>
:D
just a reminder don't forget to look at the recipe cafe under social groups for additional recipes. Have fun!!Quote:
Originally Posted by Nightshade
Bump!!!
elk steak: breaded with flour and pepper: fried in oil with green peppers, dried chili peppers, onions, and garlic, topped with what it is fried with.
Add a side of scalloped potatoes mixed with some extra cheese and garlic.
OK I have a cooking problem, I know I should probably go to the cooking cafe but I Thought what the hey more people will see this right?
Anyways, alot of my recipies involve cardomons, I made this really nice green rice tonight ( The wierd nostaliga kick I am on at the moment has me recreating early favourites but that is a seprate isue) the point is cradommons and bay leaves and lal the rest of those herbs you arent supposed to bite into somoen inevtablly does and I inevtably get WHY DIDN'T YOU WARN ME !! or WHY IS IT ALWAYS ME THAT GETS THE ICKY GREEN THING or something of the sort, but they sort of disspeare unedre the sacue or liek tonight in the rice so its not exccatly like I can fish them out. Is there anyway or cooking gadget thing like those old time tea infuser things that I can fill with the non eidble herbs dump into the pot and then fish out before serving??
:confused:
Doesn't somebody make those little cooking sachets for that?
who? are the prefilled? because I dont want that.... Hopefully this is not anothe only in america thing like shellless eggs or whatever.
COOL! now what is cheesecloth and where do I get it? OH I know I will run down to the cheesemaker and see if he can sell me some! :D
Does anybody have a good egg salad recipe?
Any recipes for cheese dippers? Love them.