Post by jon on Mar 4, 2020 11:53:25 GMT 12
Ok, I cook for the family... I enjoy it and it's fun (for me at least)
So without any more ado, an autumn salad. I've not got a picture for this however!
Salad 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped (must be small, small) ½ cup raw sunflower seeds or slivered almonds ½ cup finely chopped red onion ½ cup grated sharp cheddar cheese (optional) ⅓ cup dried cranberries or dried tart cherries, chopped Honey mustard dressing ⅓ cup extra-virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 medium clove garlic, pressed or minced ¼ teaspoon fine sea salt 1 Toast the sunflower seeds until golden brown (either in fry pan or by doing this: www.seriouseats.com/2015/10/best-uses-for-microwave-cooking.html)2 Bung all the salad ingredients in a large salad bowl
3 Make the honey mustard dressing by placing all those ingredients in a bowl and whisk madly until amalgamated.
4) Pour over Salad and toss.
5) Leave for a minimum of 30 minutes ( longer than that is great, like overnight)
Enjoy
Vegans...
Remove the Cheddar Cheese. Substitute Maple Syrup for the Honey.
Post your favourite recipes here...
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Post by Citroen on Mar 4, 2020 16:17:30 GMT 12
Uber Eats 1. Download ap 2. Order 3. Pay 4. Receive 5. Eat
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Post by jon on Mar 4, 2020 19:01:03 GMT 12
Uber Eats 1. Download ap 2. Order 3. Pay 4. Receive 5. Eat Good recipe, though I feel it is lacking something.
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Post by colinf on Mar 5, 2020 3:51:27 GMT 12
Sounds nice, Jon, Although I’m not really one for cheese and fruit in the same dish. Have you tried romano cheese in it? I like it’s strong flavour.
AMR-iFi R&D
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Post by jon on Mar 5, 2020 7:21:58 GMT 12
The honey mustard dressing is what ties it together, and like you I was dubious about fruit AND cheese. It works, though, and works well.
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Post by Owen Y on Mar 5, 2020 8:30:06 GMT 12
Apple, (goat) cheese salad, classic combo - with toasted walnuts maybe.
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Post by colinf on Mar 6, 2020 2:43:28 GMT 12
Waldorf salad with goat cheese? My experience with fruit in cheese is limited to mild, commercial ones with apricots or prunes in them. The cheese wasn’t the best quality and Russell (crow) ended up with it on the grass. Perhaps it’s time to try some quality ingredients.
AMR-iFi R&D
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Post by michaelw on Mar 6, 2020 12:03:00 GMT 12
i think we're all out of waldorfs
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Member
Post by robertr on Mar 6, 2020 14:26:59 GMT 12
Hi Jon I am the cook in our house too, although there are usually only 2 of us to cook for these days. I tried out your salad recipe last night and my wife and I both thought it was delicious.
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Post by jon on Mar 7, 2020 11:39:17 GMT 12
Glad you liked it!
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Post by michaelw on Mar 7, 2020 13:31:10 GMT 12
food threads need pictures...
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Post by Owen Y on Mar 7, 2020 15:24:06 GMT 12
Here's one which we had earlier this year, from Al Brown's EAT IT UP NZ cookbook... Lily beefed it up with red rice. Not a salad in our usual sense, but cucumber is cooling in warm climes. In parts of Asia, they sometimes add some chilli oil or tofu strips or cubes.
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Post by jon on Mar 17, 2020 10:02:05 GMT 12
Quick Pickles Recipe
Serves 4
1 Courgette 1/2 Onion 1 Tsp Salt 2 Tsp Sugar 2 Tablespoons white wine vinegar OPTIONAL - Cayenne Pepper to taste. Thinly slice half an onion, slice the courgette to 2mm slices. Place both in a sealable bag, add all the other ingredients. Give it a shake to distribute contents. Ensure all the pieces are flat... Carefully exclude air from sealable bag and seal. Place on oven tray. Put another on top. Weight it down. Leave for minimum 30 mins or longer (I tend to do 2 hours). Unseal pour into bowl and serve. This can be done with Cucumber, however you will need to pre-drain the cuc as it has lots of liquid which dilutes everything.
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Post by colinf on Mar 18, 2020 6:19:53 GMT 12
I’ll try it and report back!
AMR-iFi R&D
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Post by jon on Mar 20, 2020 7:52:54 GMT 12
I’ll try it and report back!
So how was it?
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Post by colinf on Mar 20, 2020 10:31:09 GMT 12
Have all the ingredients now but didn’t think to get white wine vinegar today. We have cider vinegar and malt vinegar here, but the taste might not be the same. Soon...
AMR-iFi R&D
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Post by jon on Mar 20, 2020 12:10:33 GMT 12
Cider Vinegar would work just as well! Don't feel restricted by a requirement - the intention here is to provide a solvent (vinegar) and an acidic flavour (white wine, cider, whatever) to balance the sugar. Just don't do Malt. Using a red vinegar would also work, however it colours things... so best avoided.
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Post by colinf on Mar 20, 2020 21:32:26 GMT 12
Oh ok thanks, will try the cider vinegar!
AMR-iFi R&D
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Post by jon on Mar 22, 2020 13:26:43 GMT 12
A quick (and more importantly) cheap meal for 4. This is almost store cupboard stuff... given what's occurring with the virus, sometimes cheap and easy is needed. Pasta & Bacon 250g uncooked spaghetti 250g bacon rashers chopped 1 medium onion, chopped 1 tin diced tomatoes, undrained (400g) 1 tin tomato concentrate Teaspoon dried Oregano
Cheese (grated)... (your choice, however Colby is fine as long as it's cheap)
Method Preheat oven to 180°c.
Cook spaghetti according to package directions for al dente. In a large fry pan or skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally.
Stir in tomatoes and tomato concentrate and Oregano; bring to a boil. Drain spaghetti; transfer to a greased baking dish.
Spread sauce over top.
Sprinkle cheese over top
Bake, covered, 40-45 minutes or until bubbly.
If you cannot live without a bit of garlic add some in when frying the bacon.
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Post by Citroen on Mar 22, 2020 14:22:15 GMT 12
Good luck in finding any spaghetti in the shops.
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Post by jon on Mar 22, 2020 15:25:38 GMT 12
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Post by cartridgeguyonline on Mar 22, 2020 15:30:24 GMT 12
Its rationed to 2 packets per shopping trolley here at countdown in Nelson. Supermarkets are madness here atm. I stopped in last Thursday night to get bread and there was none ! Not just none of the ploughmans soy and linseed that I usually buy but none at all, not even the sliced white cheapo stuff NONE. SWMBO dragged me down shopping at 0900 on Saturday morning, queue outside, but at least I got bread. No we didnt buy toilet paper.
Back on the cooking thread I made my regular Autumn meal of Gumbo on Saturday. There isnt really a recipe as it consists of starting with a large soup pot and adding pretty much anything you have in the fridge or freezer as leftovers. Traditionally the dish is based on Okra, but thats fairly hard to find in Nelson, so I base mine on a tomato base. We grow all our own tomatoes, and I freeze the surplus to use later. Other ingredients are Chicken, either breast or whatever is leftover in the fridge and some sort of spicy sausages, half a clove of garlic, black pepper, lots of seasoning. I use Dill, tarragon, basil, parsley and oregano.
Guaranteed to kill all bugs, and keep your plumbing working.
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Post by Owen Y on Mar 22, 2020 16:20:16 GMT 12
Good luck in finding any spaghetti in the shops. (mind you, I had trouble recently finding flour in big bags at the supermarket.)
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Post by Citroen on Mar 22, 2020 16:34:21 GMT 12
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Post by Citroen on Mar 22, 2020 17:13:10 GMT 12
Master stock. Perfect base for soups, sauces, flavour veggies/pasta or just drink! Roasted chicken wings and legs, shiitake mushrooms, ham hock, carrots, onions (with skin), celery, whole garlic, ginger. Colour up veg, add other ingredients, plus herbs of choice (bay leaves, parsley, dill), salt and pepper to taste, water. Boil the shit out of it for 4 hours plus. Strain. Freeze.
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Post by Owen Y on Mar 22, 2020 20:06:13 GMT 12
Ours came from Trade Me IIRC, for not much. But Stevens should have reas. quality?
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Post by jon on Mar 22, 2020 20:18:15 GMT 12
Do these, no need of a machine. It is super important you let it rest so that the dough hydrates properly...
Hand-cut noodles
Prep time: 1 hour Cook time: 10 minutes Serves: 4
4 cups plain flour 1 tsp salt 1 cup plus 3 tbsp of water 1 tbsp sesame oil Extra flour
In a large mixing bowl, combine the flour and salt and create a well in the middle. Add the water and sesame oil and bring together using your hands to create a firm-ish dough. Knead for several minutes until it is completely smooth. Shape into a ball and then cover and leave to rest for 20 minutes, then knead again for another 5 minutes at least. Allow to rest for a further 20 minutes.
Sprinkle a little flour out over a clean bench and roll the dough out in a big square to a thickness of 2mm. Dust with flour and fold each side into each other so that they meet in the middle, then dust again and fold over again. Cut into scant 2-3mm wide pieces and then tease the noodles out. If you've dusted the dough well enough they won't stick together. To serve, poach in simmering stock or water and then add whatever accompaniments you like.
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Post by colinf on Mar 23, 2020 2:15:37 GMT 12
Is durum wheat better than plain flour? Cartridgeguyonline, have you looked for okra in Collingwood St at one of the organic stores?
AMR-iFi R&D
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Post by jon on Mar 23, 2020 6:53:25 GMT 12
Is durum wheat better than plain flour? Cartridgeguyonline, have you looked for okra in Collingwood St at one of the organic stores? Pasta is typically made from Durum wheat as it is a very high protein flour, ideally suited for pasta machines.
Hand-Cut noodles only needs a knife and a rolling pin. Therefore a low-protein flour will suffice. If you choose to use durum wheat then extend the resting periods to an hour each.
Read this for what is happening (autolysis) - she's a baker so does talk about yeast but the principles still hold:
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Post by colinf on Mar 24, 2020 1:42:00 GMT 12
That’s very interesting. Thanks for sharing.
AMR-iFi R&D
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