Something Delicious

[Nadeest]

Originally Posted by Daktari

Bread, start to finish in an hour.

Has to be soda bread. Leavened only with baking soda and cream of tartar it doesn't require proving. That it's delicious is the icing on the proverbial.

I've always made it with a smaller proportion of white to wholemeal strong flour and semi skim milk instead of buttermilk, because I always have milk in the fridge but rarely buttermilk. Been known to throw in a bit of this and/or that - chopped olives were good.

Once upon a time, a very long time ago, I made soda bread most days.

Just don't eat it too quickly after it's come out of the oven unless you want horrid indigestion.

Can we get a recipe for that, please?

[Sun]

Happy Saturday Night & Sunday Morning to our friends on the other side of the world.

Just a reminder that tomorrow is National Cheese Appreciation Day, so get your game on folks. So far it looks like fried Mozzerella sticks are the popular dish.

Ursy how do you do the Paneer? I like Palak Paneer but I love spinach so it makes sense.

I am out with my gay boys.

Looks like trouble

Have a great night all!

[TheMerryFairy]

Originally Posted by Sun

Happy Saturday Night & Sunday Morning to our friends on the other side of the world.

Just a reminder that tomorrow is National Cheese Appreciation Day, so get your game on folks. So far it looks like fried Mozzerella sticks are the popular dish.

Ursy how do you do the Paneer? I like Palak Paneer but I love spinach so it makes sense.

I am out with my gay boys.

Looks like trouble

Have a great night all!

I miss my gay boys!!! Have fun with yours for me LOL.

I am going to do a play on mozza sticks. I will take perogi shaped ravioli stuffed with mozzarella, coat it in parmesean bread crumbs, deep fry it and serve alongside of marinara sauce.

Cheesecake is also going to be on my menu. The main course I am figuring out but the salad will have feta!

[Ursy]

Originally Posted by TheMerryFairy

I am going to do a play on mozza sticks. I will take perogi shaped ravioli stuffed with mozzarella, coat it in parmesean bread crumbs, deep fry it and serve alongside of marinara sauce.

Cheesecake is also going to be on my menu. The main course I am figuring out but the salad will have feta!

Oh yum - sounds wonderful
I haven't tried deep fried ravioli yet, but I bet it's to die for.

Originally Posted by Sun

Happy Saturday Night & Sunday Morning to our friends on the other side of the world.

Just a reminder that tomorrow is National Cheese Appreciation Day, so get your game on folks. So far it looks like fried Mozzerella sticks are the popular dish.

Ursy how do you do the Paneer? I like Palak Paneer but I love spinach so it makes sense.

I am out with my gay boys.

Looks like trouble

Have a great night all!

I buy the paneer frozen from the international supermarket - I did make it from scratch once, but you don't get an awful lot from two litres of milk and it ends up more cost effective if I just buy it frozen. It's a very easy cheese to make though

This was the recipe I used:
http://www.infolanka.com/recipes/mess6/101.html

Last time I did the paneer curry I used a chicken tikka masala packet spice blend mix and followed the directions, but next time I'm going to try from scratch. This is the sauce I plan on following: http://www.food.com/recipe/chicken-tikka-masala-25587

Hope you're having a great time out with your Gay boys!

[TheMerryFairy]

Originally Posted by Ursy

Oh yum - sounds wonderful
I haven't tried deep fried ravioli yet, but I bet it's to die for.



I buy the paneer frozen from the international supermarket - I did make it from scratch once, but you don't get an awful lot from two litres of milk and it ends up more cost effective if I just buy it frozen. It's a very easy cheese to make though

This was the recipe I used:
http://www.infolanka.com/recipes/mess6/101.html

Last time I did the paneer curry I used a chicken tikka masala packet spice blend mix and followed the directions, but next time I'm going to try from scratch. This is the sauce I plan on following: http://www.food.com/recipe/chicken-tikka-masala-25587

Hope you're having a great time out with your Gay boys!

Ursy the stuff I have had is unreal! I am going to attempt my own tomorrow but I just hope it's half as good lol! I can't make my own pasta, though. But I will use fresh mozzarella and homamde marinara sauce to dip.

Curry is such a beautiful dish. Nice deep, rich flavors.

[Ursy]

Originally Posted by TheMerryFairy

Ursy the stuff I have had is unreal! I am going to attempt my own tomorrow but I just hope it's half as good lol! I can't make my own pasta, though. But I will use fresh mozzarella and homamde marinara sauce to dip.

Curry is such a beautiful dish. Nice deep, rich flavors.

Awesome Let me know how it goes!

I've made pasta a few times, but have yet to perfect it.

I think I might need to knead it more, the texture doesn't have that "bite" to it that they talk about.

They say it's very easy, once you get a feel for it.

[Sun]

Originally Posted by Ursy

Awesome Let me know how it goes!

I've made pasta a few times, but have yet to perfect it.

I think I might need to knead it more, the texture doesn't have that "bite" to it that they talk about.

They say it's very easy, once you get a feel for it.

Hi Ursy,

My experience is that fresh pasta does not have a bite. Dry pasta cooked into a just done from firm stage or "al dente" meaning literally "to the tooth" or "to the bite" is where the bite or chewiness is. With dry pasta we can play with the outcome of the texture.

Fresh noodles will always be softer than dry, however, if you are using a harder wheat product or a high gluten wheat product you can get a more firm noodle. Fresh buckwheat for example may yield a more firm noodle than lets say semolina flour.

Originally Posted by Nadeest

Can we get a recipe for that, please?

Sure! Off the top of my head: It's an easy one to double up, or even half for a mini loaf.

1lb strong flour - in whatever proportion of wholemeal to white that you might prefer. I liked half and half or less white. eta: I would love to try spelt flour which is becoming more common now.
tsp bicarbonate of soda
tsp cream of tartar
tsp salt
Some liquid to mix- I used to use semi skim milk because it's what I always have in. You could mix milk and or water with live yoghurt or buttermilk. Experiment, that's the key to having fun with recipe isn't it?

Sift all the dry ingredients into a bowl. Add some liquid, not too much at first. The amount of liquid can depend on many variables. The age (and type) of your flour, the ambient temperature and of the dry/liquid ingredients. When you've made a few you get the hang of it.

Adding enough liquid to bring the dough roughly together turn out onto a floured surface and knead lightly for a minute or so...but not too long. Traditionally formed into a round and a deep quarter cross pressed into the top. I liked to dust mine a with a little flour or sprinkle with oats/seeds etc. I also used to bake it in a loaf tin for ease of slicing. We like heavily buttered toast in this house so a slicing loaf is better for the toaster.

Bung it in the oven (at about 180-200C), spray a little water on the oven base to create some steam. 40-45ish minutes later you have bread. The bottom of the loaf should sound hollow when tapped with yer knuckles.

It's great bread, really impressive to turn out spontaneously when there's more mouths than anticipated to feed. If you have good cheese and good pickles in your fridge then you have a simple but sumptuous repast when served with good farm butter and freshly baked soda bread.

As St.Nigella says; Never knowingly under-catered

Just found this page which gives interesting info on soda bread straight from the Ballymaloe horses mouth.
http://www.epicurious.com/articlesgu...icks/sodabread

[Sun]

Originally Posted by Daktari

As St.Nigella says; Never knowingly under-catered

Daktari you brilliant soul, you have invoked the Goddess of the kitchen.

*sigh*

Nigella...ok crush alert.

[MarquisdeShey]

Cheese appreciation Day?

Thank god for cheese! What would life be like if you didn't have someone to eat cheese with...smiles...

Great recipes this week!Thanks for sharing Dakatari!

[Sun]

I know right? So many odd food related "days" and events. I can never keep up with them all.

Does anyone want to be in charge of tracking event days for this thread? It would also be great to get updates on food festivals.

On the foodie side of life... I have been doing advocacy work much of the week prepping for Atlanta so not focused on food or cooking. Not one good food story to tell from the last few days. Weird.

I need someone who can actually cook to cook for me!

[TheMerryFairy]

Originally Posted by Sun

I know right? So many odd food related "days" and events. I can never keep up with them all.

Does anyone want to be in charge of tracking event days for this thread? It would also be great to get updates on food festivals.

On the foodie side of life... I have been doing advocacy work much of the week prepping for Atlanta so not focused on food or cooking. Not one good food story to tell from the last few days. Weird.

I need someone who can actually cook to cook for me!

I can try to help tracking event days and when I find information on food festivals I would be happy to share. I have a friend in mind who might be great with these weird food day facts.

I can't guarantee I can cook the best food, but I won't poison you. I'd like to think I can make a decent meal. If that's good enough for you, when we're both in the same area I will have something planned. *laughs*

[StrongButch]

1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper 1 1/2 teaspoons of salt 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 skinless chicken breasts 1/2 pd large shrimp peeled and devained 1 small green bell pepper sliced 1 small red pepper sliced 1 yellow pepper sliced 1 small white onion sliced 1 1/2 cups chicken broth 1 tablespoon arrowroot ( or cornstarch) 2 tablespoons white wine and 2 teaspoons of parsley chopped (fresh) 5 qts water 6 ounces fettuccine plain 6 ounces spinach fettuccine 2 tablespoons olive oil 2 medium tomatoes chopped mix in a small bowl spices cut chicken breasts use 1/3 seasoning mix on chicken in another bowl use 1/3 seasoning mix on shrimp boil you water for pasta let boil add both patas to water boil reduce heat let boil 12-14 minutes put olive oil in pan 1 tablespoon once oil is hot add chicken saute chicken 2 minutes each side add shrimp to pan cook for another 2 minutes stir so it doesnt stick pour chicken and shrimp in a bowl do not rinse the pan add tomatoes,peppers and onion to pan pour last 1/3 teaspoon of seasoning in pan saute 10 min add chicken and shrimp to the veggies in pan and pour 3/4 cup chicken stock and cook until most all the stock is gone stir constantly scraping the blacken stuff on bottom of pan turn down low mix arrowroot and wine in a bowl add to pan simmer over low heat until sauce thickens drain pasta put on plate and spoon jambayla over fetuccine sprinkle with parsley now you have an amazing meal

[Sun]

Welcome StrongButch!

Awesome recipe thank you!

TMF you can definitely track festivals for us, thank you. That would be very cool. That is very nice of you to offer to cook for me. Very kind. If we are ever in the same part of the world we can surely have that conversation. I am truly blessed with amazing friends who are scattered all over the world, who would love to cook for me if they were not all over the world. LOL

Sundays make me think of how my natural state of being would be to be home, with my family, cooking for them. My Italian ancestry would find it unheard of to have a Sunday with no big family meal.

I look forward to a future where I get to do this again. Sometimes starting over is more of an adjustment than we ever imagine that it could be, but it is in the small things, the rituals, the clear vision of what I want, that I find inspiration.

[TheMerryFairy]

Hello cheese lovers and those of you who love the lovers of cheese! Are any of you doing cheese inspired dishes today?

I am just getting ready to prepare my food . I bought fresh pasta sheets to try out that deep fried cheese ravioli, my marinara sauce is ready to start simmering and the fresh mozzarella has been sliced.

I don't know what I will be doing for a main dish yet. I think I might go with a thin crust pizza with mushrooms, roasted red peppers, goats cheese, mozzarella, figs and some sort of herb?

I can do a salad on the side with fruits and feta.

Dessert will be a cheesecake. I am thinking a chocolate bottom crust and a white chocolate banana filling with a strawberry syrup to drizzle over the plate. Whipped cream and a fresh strawberry to top!

[cinnamongrrl]

OK..anyone who knows me knows that I am a Trader Joe's addict...

Well, I found a really good trek mix there: cashew, almond and cranberries...omggggg so SO good! Love me some TJs!

[TheMerryFairy]

Originally Posted by cinnamongrrl563

OK..anyone who knows me knows that I am a Trader Joe's addict...

Well, I found a really good trek mix there: cashew, almond and cranberries...omggggg so SO good! Love me some TJs!

That sounds delicious! I am going to have to look at this Trader Joe's.