Creation of food

Mar 09, 2009 00:19

DX Dammit, organic veg box people, why is with this "squash" stuff?! I mean, OK, it might be perfectly suited to the Cumbrian climate for all I know, and the flesh is a nice colour, and it has a bland sort of taste that goes with everything... but I don't know how to get the bleedin' pips out!! Took me ages, carving away at the bits. Grrr. (When I ( Read more... )

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Comments 8

calzamante March 9 2009, 09:55:35 UTC
I am particularly liking step 8, yes, and it looks yummy and wholesome. [I should have had breakfast, my tummy is rumbling now.] Not so keen on squashes, though - they are so ... bland. And the texture's a bit icky when they're cooked.

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cheryl_bites March 9 2009, 14:48:10 UTC
XD It is a covenant of extremely long standing: I will cook the tea if my mum washes up. Fair dos, eh? (Fortunately, she can't cook [or says she can't] and thus I am forever safe from the nastier end of the bargain.)

Oh, I don't mind the blandness! My cooking philosophy is that most of the things that are good for you taste horrible and that cookery therefore is the art of making really nice sauces that will mask the taste. XD Grains and vegetables on their own: groo. Grains and vegetables slathered in spices and tomatoes and salt and stuff: lovely! Simple really!

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sweetestremedy March 14 2011, 18:42:02 UTC
Ok, this sounds great and I think I'll have to try it as soon as I have an evening off (so that's delayed until the weekend *sigh*), but
- I don't think I've ever seen tomato stock cubes around here, can I just use a normal one and add some tomato concentrate for the taste?
- Can I use not tinned lentils? I think they shouldn't need more time to cook than the potatoes.
- how does "quarter of a teaspoon" translate to fresh basil leaves?

And yeah I'll definitely add pasta. Everything's better with pasta. :D
(Damn, I should get me a cooking icon.)

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cheryl_bites March 14 2011, 21:23:24 UTC
Hurrah! \o/

1. No tomato stock cubes?? D: Yes, actually it'll be fine. My secret weapon is sun-dried tomato purée; adding some of that to your tomato soup makes it taste amazing.
2. I always used to use tinned lentils when I made this; I hadn't realised back then that dried ones cook extremely quickly. So, yes, tin of lentils or, erm. Try 50g dried lentils and then use more if that's not enough.
3. Have never used fresh basil; I clearly ought to. You'll have to experiment. Try a few at first and bump it up if that's not enough.

Excellent. (The only reason I stopped using pasta was that this makes quite a lot, and the pan would have overflowed.) Please get back to me and tell me how it worked! (I've been thinking lately that I need more food icons, too.)

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sweetestremedy March 26 2011, 20:50:47 UTC
So, I tried this last week.


... )

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cheryl_bites March 26 2011, 21:04:11 UTC
Woo hoo! \o/ (That looks incredible, actually, I'm amazed by my own recipe-writing abilities!) Yes, it was designed to use a tin of tomatoes as well as the passata; it won't be very tomatoey without them. Sun-dried tomato purée is a magic elixir, though. It could make boot polish delicious.

I ran out of space in the pot. If I had a pound for every time that's happened to me... /o\

I'm actually thrilled by how well it seems to have worked! Must make some more recipe posts soon.

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