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  #101  
Old 21.04.2020, 20:24
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Re: Recipes Worth a try

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Remember that the american cup system was all about getting the proportions of the ingredients right and not about the weight.
The just didnt bother to adapt to actual measurements once weighing scales were widely available. (unlike the rest of the world)
I thought it was to keep it simple, no maths required.
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  #102  
Old 21.04.2020, 21:11
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Re: Recipes Worth a try

Focaccia 😊
(like my South Italian mama makes)

Boil a large potato until soft
Mash with a fork and set aside (instant mashed potatoes do not work)

In bowl add dried or fresh yeast, circa 1 cup warm water (not hot) and a spoon of sugar
(once dissolved, stir quickly with a fork, the yeast should respond to the sugar and the liquid should become a bit frothy)

In a separate bowl mix mashed potato, flour and a touch of salt
(keep the salt directly away from the liquid yeast, yeast dislikes salt)

Add the liquid yeast mixture to the flour mixture and knead until smooth.
Pour olive oil over the ball of dough and spread it.

Place in a fresh bowl, cover with a cloth and place in a warm area for 1 to 2 hours until it doubles

Punch it down and flatten it out in a well oiled (olive) large pie pan/pizza pan.
Olive oil is important as it will fry the bread slightly while baking.

Scatter thinly sliced onions, freshly chopped tomatoes or shredded zucchini, a touch of salt and pepper, origano, grated mozzarella.
Whatever you like
The original is only onions, olive oil, salt, pepper and origano

Place to the side for another 1/2 hour to allow it to rise again

Bake at 200 c (lift slightly to check if baked through.. but carefully make sure it doesn’t dry out)

Buon appetito 🌸
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  #103  
Old 21.04.2020, 21:49
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Re: Recipes Worth a try

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Focaccia 😊
(like my South Italian mama makes)
Do you or she do gardenscape focaccia? My colleague made one recently and it was so pretty! This isn't hers but here's an example:
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  #104  
Old 21.04.2020, 22:16
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Re: Recipes Worth a try

that looks wonderful - made flat breads the other day- and a pizza the next day with the left over dough- so will have a go.

I have finally done it - eaten weeds. I have been interested in medicinal and edible plants for a long time - but never really tried. I picked a mix of ground elder (gout weed) and young nettles- washed, boiked for 2 mins, drained and tossed in a little butter. Delicious, free, full of vitamins and from garden to the pot in minutes. Will use the rest with garlic on pasta tomorrow.
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  #105  
Old 22.04.2020, 07:02
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Re: Recipes Worth a try

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that looks wonderful - made flat breads the other day- and a pizza the next day with the left over dough- so will have a go.

I have finally done it - eaten weeds. I have been interested in medicinal and edible plants for a long time - but never really tried. I picked a mix of ground elder (gout weed) and young nettles- washed, boiked for 2 mins, drained and tossed in a little butter. Delicious, free, full of vitamins and from garden to the pot in minutes. Will use the rest with garlic on pasta tomorrow.
You can add some crushed garlic into the nettle puree not only butter. OK, I admit I can eat even cake with garlic so maybe I'm biased....

Nettles are delicious and never understood why they're not known in the West. I've seen them in the form of herbal tea but nah....
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  #106  
Old 22.04.2020, 08:20
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Re: Recipes Worth a try

I was in Apulia last September and took a cooking class in Lecce. Learned to make focaccia with the addition of a potato, it was awesome. Also learned to make tomato sauce with fresh tomatoes, onion, salt and olive oil (onion gets pulled out). It was fabulous.

So then I was reading about Marcella Hazan's 4 ingredient tomato sauce - can of tomatoes, 5 tablespoons butter, salt and an onion. again, pull the onion out at the end. Going to try that this week.


I love nettles, but I get mine at the markets. No foraging skills. And that's ok.
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  #107  
Old 22.04.2020, 11:32
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Re: Recipes Worth a try

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Nettles are delicious and never understood why they're not known in the West. I've seen them in the form of herbal tea but nah....
Actually they are well known here too, I use them for soups, spinach-y dishes and salads..... and yes tea as well, as the herbal infusion helps with quite a few ailments
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  #108  
Old 27.09.2020, 14:51
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Re: Recipes Worth a try

The weather calls for it and it's the weekend so a good time to chill in the kitchen - I finally made the awesommest soup on earth, Turkish lentil/lemon/mint/chili soup. Fab and easy.

https://ascensionkitchen.com/turkish-lentil-soup/

Will see how well it freezes, too.
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  #109  
Old 27.09.2020, 18:18
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Re: Recipes Worth a try

Lentil soup is a real staple in Scottish winter cuisine. It's traditionally made slowly with onions, diced carrots, potato and a ham shank (bone) added to the pot that has some meat on it; this makes the stock. The cooked meat is then shredded from the bone and added to the soup when it's ready.

I also add a quarter teaspoon of ground mace to some of the Scottish food I make as it adds a little heat, it's a spice that figures in traditional meat pie fillings made with minced mutton. Aromatic and very nice.

Lentil soup freezes well, but it never makes it to the freezer in my house as my OH takes it to his office in winter
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  #110  
Old 28.09.2020, 09:08
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Re: Recipes Worth a try

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Focaccia ��
(like my South Italian mama makes)
I'm gonna try this one. I had a (semi/total)-fiasco with my last focaccia (it was more like a biscuit than the fluffy thing it was supposed to turn out, but that was my punishment for picking the recipe out from a random site I guess...)

I haven't seen the "trick" with an added potato in any recipe so far. We'll try it one of these days as I'm sick of our homemade Sauerteigbrot. Yeah, it is healthy and all that but I crave things like pizza and focaccia etc.

Thank you for posting this recipe here so we can use it anytime.
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  #111  
Old 28.09.2020, 10:37
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Re: Recipes Worth a try

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Marmite.... I know that I loved it as a kid so when I found a glass in a cupboard I opened it, stuck a finger in, licked said finger and spent the next 20 minutes franticall scraping the vile taste off my tongue.
I love Marmite but even I would never stick my finger in the jar it's all about the ratio of toast, butter and marmite. You need plenty of butter and a small amount of Marmite - a little goes a LONG way

People who hate Marmite have often had someone who doesn't eat it spread it like jam - guaranteed to put someone off it for life
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  #112  
Old 28.09.2020, 10:55
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Re: Recipes Worth a try

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People who hate Marmite have often had someone who doesn't eat it spread it like jam - guaranteed to put someone off it for life
I think you're failing to grasp the unpleasantness of the stuff for those of us firmly in the 'haters' camp. Nothing to do with how much or how little there may be, and certainly not down to any given first experience of it.

The slightest tang of it makes me want to wash my mouth out - even the tiny amount of yeast extract in snacks like Twiglets will make me retch. And as for the smell...

My wife is careful to warn me out of the kitchen if she's eating it, although very occasionally she may forget to close the jar, which then needs a careful crash-and-dash operation, including holding my breath until I've got in, closed the jar, put it away and got out of the room again.
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  #113  
Old 28.09.2020, 11:11
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Re: Recipes Worth a try

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I love Marmite but even I would never stick my finger in the jar it's all about the ratio of toast, butter and marmite. You need plenty of butter and a small amount of Marmite - a little goes a LONG way

People who hate Marmite have often had someone who doesn't eat it spread it like jam - guaranteed to put someone off it for life
from a lifetime fan. Of marmite or whatever comes close.

I combine marmite with all, peanut butter, gruyere is fab with it...apple slices on top, you name it.
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  #114  
Old 28.09.2020, 21:57
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Re: Recipes Worth a try

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I'm gonna try this one. I had a (semi/total)-fiasco with my last focaccia (it was more like a biscuit than the fluffy thing it was supposed to turn out, but that was my punishment for picking the recipe out from a random site I guess...)

I haven't seen the "trick" with an added potato in any recipe so far. We'll try it one of these days as I'm sick of our homemade Sauerteigbrot. Yeah, it is healthy and all that but I crave things like pizza and focaccia etc.

Thank you for posting this recipe here so we can use it anytime.
I’ve been adding the potato since I first learned last year and it really makes a beautiful, soft, billowy dough.

Here’s another recipe
https://www.flaviasflavors.com/bread...ccia-pugliese/

We use it for pizza sometimes too.
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  #115  
Old 28.09.2020, 22:18
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Re: Recipes Worth a try

Just made a really yummy red lentil soup courtesy of Melissa Clark via the NYT.

It may be behind a paywall so I will copy here:

Red Lentil Soup With Lemon
MELISSA CLARK

YIELD4 servings
TIME45 minutes
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Red Lentil Soup With Lemon
Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.
This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.

Featured in: A Lentil Soup To Make You Stop, Taste And Savor.

Soups And Stews, Red Lentil, Dinner, Weeknight, Appetizer, Main Course, Winter Mark as Cooked 11,553 ratings
INGREDIENTS
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Add to Your Grocery List
Ingredient Substitution Guide
Nutritional Information
PREPARATION
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Have you cooked this? Mark as Cooked
COOKING NOTES

Last edited by terrifisch; 28.09.2020 at 23:02.
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  #116  
Old 17.10.2020, 20:30
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Re: Recipes Worth a try

This is such instant comfort food I have to share it, though it is the 1st time I made it:

Carrot Ginger Coconut Curry Soup:

2 sp spoons of olive oil and 2 sp spoons of butter, melt it and fry a diced onion until it goes glassy, add sliced half a kilo of fresh carrots and a whole pealed clove of garlic, keep frying a little, add a good sp spoon of curry powder and after 1 minute add some boiling warer with veg stock, to give space to carrot slices floating around. Add a grated inch of fresh and pealed ginger, salt a tad. Reduce the heat and simmer for 15 min. Add a good squeeze of fresh lemon, fresh cilantro and fresh chives. Cook for a min, take off the stove, blend it till smooth and add thick quality coconut milk.

There must be something in that curcuma, carotene and ginger that makes people instantly happy.

It freezes well, too, for after a hike "Granola Dinner for 2" thing. It is comforting yet quite elegant.
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  #117  
Old 19.10.2020, 20:59
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Re: Recipes Worth a try

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Just a suggestion for your recipe, roast the chicken in a roasting bag. You don’t get a crisp skin, but the bird comes out very moist.

Also you should splay the bird’s legs open so the inside of the legs cooks evenly. I’ve developed a technique retying the existing elastic string to hold the legs open. I can’t really describe it, but is easily done.
Heston Blumenthal has done a few episodes on this topic and its exactly the issue you say, chicken goes dry in the oven on normal temps. He found the ideal method to only cook the chicken for 110-130deg c for a longer duration (depending on the size you adjust the time). Results are amazing, the episodes are prob on youtube by now, enjoyable!
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  #118  
Old Yesterday, 18:17
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Re: Recipes Worth a try

Another method for keeping roast chicken moist is to squeeze the juice of half a lemon over it after you've seasoned it. Cut the other half of the lemon into 4 wedges and put 1 between the main body and each leg, then between the main body and each wing. Loosely wrap the chicken in foil with some bay leaves. Use a roasting tin that's about 2 inches deep and put a rack in with the chicken on it. Pour boiling water into the tin as this creates steam (check it from time to time, you can top it up if necessary). About 30 mins from the end of cooking open the foil to brown the skin off nicely. Once it's done I save the juices, lemon and bay leaves to add to soup or risotto.

I used this method every time for donkeys years until I moved to my current apartment, I now have an oven with a steam setting. I still cook it like this when I go back to my house in Scotland. It's also good for doing turkey at Christmas as it's a bird that tends to be dry.
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  #119  
Old Today, 13:40
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Re: Recipes Worth a try

When made in the oven, I make chicken only in the clay pot. Never dry.
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  #120  
Old Today, 21:18
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Re: Recipes Worth a try

Speaking of which, we ended up with rotisserie chicken leftovers, so I put it in another "Pick-Me-Up Soup". Magic powers, the green color and earthy taste are quite addictive. It is light, too.

Here is the simple recipe:

Fry 1 diced shallot on 3 sp spoons of butter for a min, add a liter of hot veg stock, a bit of Coop umami, pinch of salt, a piece of diced bell pepper, and separated bits of a hole head of broccoli. A bit of dry garlic or fresh one. Cook for 10min, until soft. Whizz with a handheld blender, I like to pull out some chunks of broccoli before hand. Cut up your deboned and skinned rotisserie chicken, add to the soup, add 150ml or so of cream, add your bits of cooked broccoli to have some texture and warm it. Freshly ground pepper and some parmesan to serve with.

That's it for tonight, from the soup nation.


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