This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - Cuilidh
Pages: 1 ... 390 391 [392] 393 394 ... 509
5866
« on: August 08, 2012, 09:39:42 pm »
It was the suicidal one I was referring to in my earlier post. I was absolutely terrified of them and so pleased when all the new alternatives started to become available in the 60s and 70s.
5867
« on: August 08, 2012, 09:38:10 pm »
My suggestion of porridge for Scotland doesn't sound very appropriate now, after reading all these posts. I know we used to have a recipe for haggis around the house somewhere (DH used to make it, but seeing as I am now vegetarian and it is hard to get the appropriate ingredients he hasn't made it for ages). I make scotch broth all the time during winter as well - but neither of these recipes are TMX so don't know if they qualify for the thread or are suitable substitutes for the porridge!
5868
« on: August 08, 2012, 09:27:40 pm »
What an amazing kitchen, you sound so pleased with the result and must be very happy now. I am very envious of all that bench space and all those drawers - kitchen heaven! Now all you have to do is remember where you put everything. Well done on the design.
5869
« on: August 08, 2012, 07:15:48 am »
I could put my hand up for porridge for Scotland - can I get away with that one?
5870
« on: August 08, 2012, 02:23:32 am »
I'm sure Chookie will come to your rescue!
5871
« on: August 07, 2012, 09:25:42 pm »
Good luck with the dentist today, Uni. My first appointment for my huge dental 'project' is in two weeks - dentist reckons it will take approx. 9 months from start to finish (and he will be a much, much richer man by the time he has finished!).
5872
« on: August 07, 2012, 09:17:26 pm »
I think they are only on one specific crocus, Pumpkin Pie. Diggers have them for sale from time to time if you want to give them a try. Even if you miss the stamen harvest, it is still a beautiful flower!
5873
« on: August 07, 2012, 09:15:35 pm »
... no, it's still going, you haven't murdered it yet!
5874
« on: August 07, 2012, 01:46:03 am »
Remember those old style 'spanner' types with a sharp blade that you had to lever in and out and would always leave a horrendous jagged edge! How I hated them. I promised myself that I would buy my mum a better, safer one with my first pay ($21.00 for a week's work in those days!) and I did get her one, but it took her a while to use it.
I also remember my DH's hook one from his days as a Cadet - I never got the hang of them.
I can't remember the name of my current tin opener, but it is a good, safe one, I do know that much.
5875
« on: August 07, 2012, 01:41:55 am »
Whereabouts do you live, Emme? I would love to grow hazlenuts but not sure if our climate is appropriate. Would also love blueberries, but you are right about the acid soil - I will have to check ours to see whether it is acidic enough.
5876
« on: August 06, 2012, 10:19:28 pm »
... then when the crabapples are ripe you can make crabapple and raspberry jelly - Chookie suggested this to me earlier this year and it makes a lovely red jelly (by the way, Chookie, I've still got a jar here for you next time you are down our way!).
5877
« on: August 06, 2012, 09:29:29 am »
I got this recipe off Elise on the blog simplyrecipes.com and should be easy to convert to the TMX
Serves 4 - 6
3 Tbsp butter
1 medium onion, peeled and diced (about 1 cup)
1 large russet potato, peeled and diced (about 1 1/2 cup)
4 large red bell peppers (buy them from the deli or a jar of roasted ones should do as well), chopped roughly
3 cloves garlic
1 ltr vegetable stock
1/4 cup cream or milk
Cayenne, salt and pepper to taste
Method
Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3 minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and roasted peppers. Stir well and cook for 2 minutes.
Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.
Purée the soup until very smooth.
Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.
5878
« on: August 06, 2012, 05:06:48 am »
Thanks, JD, I guess because I can only cook on Sunday's I tend to stick with tried and true forum recipes that have had all the hard work done for me. I am wary of losing time experimenting - I just need to get my week's food prepped and cooked as quickly as I can so that it will cool down enough for me to stick in the Eski to take back down to Melbourne by late Sunday afternoon to put into the freezer so that we can eat the next week!
I'd love to play about with some recipes and perhaps one day (in about 8 year's time when / if I retire) I might have time to do some.
In the interim I found a fabulous capsicum and potato soup last week that I might post in the Non TMX area when I get a chance.
5879
« on: August 06, 2012, 03:42:05 am »
I don't know if the restaurants are still open or not, but I've got three of their recipe books. I had forgotten about them, so must go through them again. I do remember they had really good recipes, though.
Although I've had my TMX for a couple of years now, I'm hopeless (read scared / very tentative for hopeless - despite all the encouragement everyone on here gives) at converting to TMX and, seeing as I now do nearly all my cooking in the TMX, all my old 'traditional' recipe books have been neglected in favour of this forum!
5880
« on: August 06, 2012, 02:31:23 am »
Sounds like a good soup, Lucyluu. Is that from one of the Cranks (London) recipe books?
Pages: 1 ... 390 391 [392] 393 394 ... 509
|
|
Show Posts