What are you cooking today?

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OOh- garlic!    Today- stuffed red peppers- chopped pork leftovers, onions, spices ++, and garlic. Cooked in  beefy sauce and served with Mashed tatties.

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17 hours ago, lisa13 said:

yes.  I didn't really get it to make simple potato soups and that kind of thing as I can't say it's enough of a time saver to make it worthwhile - for something that simple it's definitely not soooo impressive. I just decided to try that for a first pass as in the worst case I'd have wasted about 1.50 in ingredients ;)

 

There is also something to be said for the wonderful aromas  from casseroles and soups slowly simmering!

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1 hour ago, RedMidge said:

There is also something to be said for the wonderful aromas  from casseroles and soups slowly simmering!

 

yes...sometimes :)

 

often though it turns into a problem for me as my apartment is TINY - the after effects of a long simmering stock or braise can last for days as the steam and odors don't take long to permeate my whole apartment. 

 

That doesn't smell so good next day (or day after that - only had that happen once but...ugh)

 

In summer, no big whoop as I leave the windows open wide any time I'm at home, but in winter it can be a bit much. 

 

damn it's like i am hoping for a miracle with this silly pot :)

 

ETA: don't get me wrong, I love to cook, and I'm willing to take the consequences.  Just having the option to tone down the side effects sometimes is good.

 

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I find the pressure cooker pretty brilliant for beans and pulses - cooking your own chickpeas really quickly is brilliant, and for ancient dried stuff which turns up unexpectedly at the back of the cupboard it is really the only way. Eventually I will try it on the wood stove, and that will be the ultimate.

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Himself cooked a lamb stew in our large pressure cooker this evening. It was wonderful. He has started using kohlrabi in our soups and stews instead of/along with potatoes. 

 

lisa13, The standard time for meats in our cookers is 20 - 25 min. Large pieces a little longer. Fresh veggies alone around 10 min. Dried beans around 30 min. 

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not cooking, but rather, enjoying..  Rosemary lemon turkey jerky with white beans and garlic infused, quite a treat

108228.jpg

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I cooked an almost classic home-made bolognese sauce with spaghetti, a nice side salad with a good glas of red wine. Ice-cream for dessert.

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The poor basil plant at work had fallen victim to a co-worker's hormonal swings, and froze as the window was left open all weekend. So I pinched off the leaves, took them home, threw them in a blender with the buffalo mozzarella that had been screaming "EAT ME NOW!!!" through the refrigerator door. Along went in a few dried tomatoes that I'd rehydrated and some oregano. Salt. Zap, zap, and spread it on toast. The little plant has sucessfully fulfilled it's karmic challenge, and is now one step higher on the Nirvana ladder. :):)

 

 

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On 12/4/2018, 12:34:04, LukeSkywalker said:

I cooked an almost classic home-made bolognese sauce with spaghetti, a nice side salad with a good glas of red wine. Ice-cream for dessert.

similar menu to my sustenance during my uni daze, twas affordable if I found the wine at discount

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Yesterday evenng I made Chicken, Leek and Cider Pie served with boiled potatoes.

It was a LOT of work, the wife loved it & daughter took seconds so that means something.

 

CLCPie-mini.jpg

 

If anyone tries to make it do not underestimate the amount of work until the pie goes into the oven!
I did use ready-made Blätterteig from local supermarket.

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HEM:  this looks great.  How thick is a 50p coin, please? And what kind of cider did you use? "Dry cider" (I presume the opposite of sweet) is new to me. Thanks

 

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58 minutes ago, food mom said:

HEM:  this looks great.  How thick is a 50p coin, please?

I thought that (the 50p coin) was a novel way to describe pastry thickness.  The answer is 1.78mm (Wikipedia is your friend).

I used a roll of Blätterteig straight from supermarket ("gut und günstig" aka EDEKA).  No rolling - just apply.

 

Quote

And what kind of cider did you use? "Dry cider" (I presume the opposite of sweet) is new to me.

I use the cheap stuff from EDEKA / Marktkauf "La Cidraie" HERB  (not lieblich - which would be sweet).

I believe it costs less than 2 Euros per bottle.  I'm not going to use my limited supplies of good English cider on this!

 

I ate the leftovers for dinner tonoight - with Bratkartoffeln from the remaining boiled potatoes.

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Thanks. Agree w/the 50p description. Reminds me of when my grandma wrote a recipe where dough is rolled out "as thick as an earlobe". Turned out her earlobes were thinner than mine - came home from college once to find out! Will let you know the outocme!

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I just made the most wonderful paella!

A cross section of these recipes: https://www.chefkoch.de/rezepte/1576041265136617/Risotto-Grundrezept-mit-vier-Abwandlungen.html

Basically:

- Real Arboria rice (Rewe carries it)

- Veggies (onions, mushrooms, carrots)

- turkey stock (made from the Thanksgiving carcass). Stock to rice ratio is 2:1.

- Veggies #2: diced tomatoes, zucchini, garlic, leftover corn from Thanksgiving

- Tequila (because I didn't have white wine)

 

Fry veggies, add dry rice, fry gently till rice is partly translucent. Add stock, veggies #2, pepper, salt.

Let cook covered on very lowest heat for 20 minutes. Add tequila, cover, turn off heat, let the rice finish swelling for a few more minutes.

The good risotto rice is a must, regular rice turns to mush!

 

 

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I´ve just had a cheese sandwich without the cheese! Couldn´t find the bread, either!:rolleyes::rolleyes:

BUT..I have two frozen ducks in the fridge...one is aimed at Xmas..the other is/will be based on a whim...and will include green chili paste, coriander and spinach.

 

We will have goose for our guests at Xmas. One of our guests is a steak fan but that ain´t Xmas!!! So tough it out!! He knows about his doctor´s orders!!!

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Salmon  , with chopped spring onions, lime juice, tarragon, pepper, garlic on top, and wrapped in filo pastry . Baked for about 25 mins. ( See Delia Smith's recipe!)

 Served with   sweet potato fries, salad.

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On 12/7/2018, 10:25:21, HEM said:

So you are getting tender roast duck at Xmas whilst your guests have to make do with rubber goose?

Also have a large duck and a small duck in the freezer..the small one will be this week (spontaneous decision when! ). Goose is for Xmas, HEM!!!

It will include spinach, coriander, green chili and will be magnificent. It is very difficult to find duck on Crete--but LIDL had a Christmas special this week. My Nicole is mostly vegetarian but will give way on this one!:D I mostly don´t eat much at all but will give way on this one!:D

 

(God knows what to do with the LARGE duck )..when it stops flapping around, I will have a man-to-man (or woman?) talk  about it.

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