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whats on the menu
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Re: whats on the menu
Broccoli and stilton soup is good for using up a fair quantity - bung it in the freezer until the weather is colder.
freebird- Posts : 2244
Join date : 2011-10-19
Re: whats on the menu
That would be instant divorce in this house if I filled the freezer with broccoli & stilton soup! They're probably 1 & 2 on Mr P's list of most hated foods.
I'll definitely give the veggie curry a go when I have a bit more to cope with.
I made gooseberry ketchup yesterday, I've never made any form of ketchup before, it took rather a long time to evaporate off the water (probably should have used less) & I only ended up with 2 small bottles but it's always nice to try something different & I have gooseberries in the freezer from a previous crop anyway.
I'm getting a good 2nd flush of strawberries in the gh, really big ones, so I'm making strawberry tarts today. They're one of Mr P's childhood favourites coming as he does from the soft fruit growing area of Perthshire. (His grandfather was a raspberry grower)
I'll definitely give the veggie curry a go when I have a bit more to cope with.
I made gooseberry ketchup yesterday, I've never made any form of ketchup before, it took rather a long time to evaporate off the water (probably should have used less) & I only ended up with 2 small bottles but it's always nice to try something different & I have gooseberries in the freezer from a previous crop anyway.
I'm getting a good 2nd flush of strawberries in the gh, really big ones, so I'm making strawberry tarts today. They're one of Mr P's childhood favourites coming as he does from the soft fruit growing area of Perthshire. (His grandfather was a raspberry grower)
Last edited by Ploshkin on 23rd July 2015, 11:04 am; edited 1 time in total (Reason for editing : clanger with there, their or they're)
Ploshkin- Posts : 1779
Join date : 2013-07-18
Location : Mid Wales
Re: whats on the menu
What are you harvesting today, and what's on the menu can be summed up in one word - courgettes! I can't quite believe that we had visitors this morning, and forgot to give them any courgettes to take home!!
Dandelion- Admin
- Posts : 5416
Join date : 2010-01-17
Age : 67
Location : Ledbury, Herefordshire
Re: whats on the menu
Just snacked on teacakes toasted in front of the woodburner. Oh my, so much better than a toaster
Chilli-head- Admin and Boss man
- Posts : 3305
Join date : 2010-02-23
Location : Bedfordshire
Re: whats on the menu
Pasta with a sauce from homemade passata tonight. Then we've been cooking up more green beans. Indian ones tonight for the freezer, Greek oily ones tomorrow. I may soon be weary of seeing French beans. Note to self - don't need to sow so many varieties next year.
Chilli-head- Admin and Boss man
- Posts : 3305
Join date : 2010-02-23
Location : Bedfordshire
Re: whats on the menu
Dandelion wrote:What are you harvesting today, and what's on the menu can be summed up in one word - courgettes! I can't quite believe that we had visitors this morning, and forgot to give them any courgettes to take home!!
Two years and one month later, and we're eating a lot of marrows!!
Dandelion- Admin
- Posts : 5416
Join date : 2010-01-17
Age : 67
Location : Ledbury, Herefordshire
Re: whats on the menu
On the subject of courgette excess I've been meaning to say .....
Last year I read somewhere that cucumbers are best not stored in the fridge but wrapped in cling film and kept somewhere cool. I didn't exactly have a surfeit of cucumbers but kept them like this until I needed them.
I really have had an enormous quantity of courgettes this year, all from one plant in the polytunnel and found that they were going dimply quite quickly in the fridge so I tried wrapping them individually and not putting them in the fridge. It's been brilliant. I've found that they have kept really well for at least 3 weeks in the spare bedroom. I think the cling film stops them losing water because it is wrapped tightly. I have tried keeping some in the green plastic bags but they still lose moisture and the bag gets wet inside after a while.
Last year I read somewhere that cucumbers are best not stored in the fridge but wrapped in cling film and kept somewhere cool. I didn't exactly have a surfeit of cucumbers but kept them like this until I needed them.
I really have had an enormous quantity of courgettes this year, all from one plant in the polytunnel and found that they were going dimply quite quickly in the fridge so I tried wrapping them individually and not putting them in the fridge. It's been brilliant. I've found that they have kept really well for at least 3 weeks in the spare bedroom. I think the cling film stops them losing water because it is wrapped tightly. I have tried keeping some in the green plastic bags but they still lose moisture and the bag gets wet inside after a while.
Ploshkin- Posts : 1779
Join date : 2013-07-18
Location : Mid Wales
Re: whats on the menu
Useful information, thank you.
I'm a fan of those green bags though I try to get out as much air as I can.
I'm a fan of those green bags though I try to get out as much air as I can.
FloBear- Posts : 868
Join date : 2015-02-10
Location : Forest of Dean
Re: whats on the menu
Interesting! I'll certainly give this method a go for the many marrows which I am trying to store (there are only so many marrows you can eat in a week...)
I was actually stupidly pleased when I found a pile of courgettes in the salad drawer of the fridge which had gone mouldy, as it was a good reason to heave them onto the compost heap!!
I was actually stupidly pleased when I found a pile of courgettes in the salad drawer of the fridge which had gone mouldy, as it was a good reason to heave them onto the compost heap!!
Dandelion- Admin
- Posts : 5416
Join date : 2010-01-17
Age : 67
Location : Ledbury, Herefordshire
Re: whats on the menu
I can't believe that I actually had to BUY a courgette for the tart I made tonight. The problem was that even the small courgettes had big hard seeds in the middle, so they weren't suitable for slicing for the top of the flan. (I used up quite a few tomatoes though!!)
Dandelion- Admin
- Posts : 5416
Join date : 2010-01-17
Age : 67
Location : Ledbury, Herefordshire
Re: whats on the menu
Gucci motter paneer. That's Indian paneer cheese, mushrooms and peas cooked with a puree of onion, garlic, ginger, coriander, mint, yoghurt and (of course) chilli. I thought I had posted the recipe on here, but I can't find it.
Anyway, this was because we had a fair bit of coriander leaf - it hasn't quite run to seed yet, but surely will.
Anyway, this was because we had a fair bit of coriander leaf - it hasn't quite run to seed yet, but surely will.
Chilli-head- Admin and Boss man
- Posts : 3305
Join date : 2010-02-23
Location : Bedfordshire
Re: whats on the menu
I often grow coriander but rarely get to use much because it goes to seed so quickly. I did dry some a couple of years ago but it seemed to end up with a bit of a musty smell.
Ploshkin- Posts : 1779
Join date : 2013-07-18
Location : Mid Wales
Re: whats on the menu
I have something that has sprung up in my pea bed that might be coriander. I tasted a bit but it's not that strong a taste. Not sure what I ate now!
There is also flat leaf parsley which pops up all over the place. I don't know if they hybridise - I know some of those herbs have a very permissive lifestyle!
There is also flat leaf parsley which pops up all over the place. I don't know if they hybridise - I know some of those herbs have a very permissive lifestyle!
FloBear- Posts : 868
Join date : 2015-02-10
Location : Forest of Dean
Re: whats on the menu
I've never had any luck with coriander either. However, I'm going to try a late sowing as I know that some plants will run quickly to see before summer solstice, but are slower after.
freebird- Posts : 2244
Join date : 2011-10-19
Age : 67
Location : Powys
Re: whats on the menu
I have had a few packets of coriander seed from the seed swap, presumably donated by you who have given up on it !
It is quite tricky to get a proper crop from, but having had a few goes which bolted, I now usually get some self sown volunteers in a convenient enough place to let it do its thing. If I'm lucky I get some leaf off it, but if it runs to seed - it runs to coriander seed, which I always can use. Especially for the Cypriot dish Afelia, which is rather nice and benefits from fresher seed.
Surprised to get much leaf this year given the weather.
It is quite tricky to get a proper crop from, but having had a few goes which bolted, I now usually get some self sown volunteers in a convenient enough place to let it do its thing. If I'm lucky I get some leaf off it, but if it runs to seed - it runs to coriander seed, which I always can use. Especially for the Cypriot dish Afelia, which is rather nice and benefits from fresher seed.
Surprised to get much leaf this year given the weather.
Chilli-head- Admin and Boss man
- Posts : 3305
Join date : 2010-02-23
Location : Bedfordshire
Re: whats on the menu
Lovely Madhur Jaffrey chicken Korma tonight, with masaladar sem (spicey green beans), aloo gobi and naan bread. Lots of home grown garlic went into the meal, along with French beans and potatoes out the garden, and last year's dried chillies.
freebird- Posts : 2244
Join date : 2011-10-19
Age : 67
Location : Powys
Re: whats on the menu
Sounds fab, freebird.
I'm keeping us in tomatoes and cucumber for salad at the moment. Had a crop from a volunteer Pink Fir Apple potato to add to the mix a few days ago.
I'm keeping us in tomatoes and cucumber for salad at the moment. Had a crop from a volunteer Pink Fir Apple potato to add to the mix a few days ago.
FloBear- Posts : 868
Join date : 2015-02-10
Location : Forest of Dean
Re: whats on the menu
We went back in time to the 1950s today, and used the remains of the leg of lamb from yesterday to make a meat and potato pie. There was enough pastry left over to make some jam tarts for afters
Chilli-head- Admin and Boss man
- Posts : 3305
Join date : 2010-02-23
Location : Bedfordshire
Dandelion- Admin
- Posts : 5416
Join date : 2010-01-17
Age : 67
Location : Ledbury, Herefordshire
Re: whats on the menu
I have managed to get back in the kitchen this weekend. One legged cooking - I will have the grace of a flamingo by the time the pot is off ! I can also use a couple of stools; a bar stool to sit on, or a footstool with cushion to kneel on with the bad leg. Fortunately I have a plentiful supply of stools !
Made a fruit cake on Saturday, helped Mrs C-H with pizza (regular Saturday night favourite for our only TV dinner of the week) then made Madhur Jaffery's Lamb Rogan Josh for Sunday. Which was very delicious.
Made a fruit cake on Saturday, helped Mrs C-H with pizza (regular Saturday night favourite for our only TV dinner of the week) then made Madhur Jaffery's Lamb Rogan Josh for Sunday. Which was very delicious.
Chilli-head- Admin and Boss man
- Posts : 3305
Join date : 2010-02-23
Location : Bedfordshire
Re: whats on the menu
I've been missing good beef since we sold our cattle and it is so eye wateringly expensive I only ever buy mince or occasionally stewing steak. We used to dovWelsh Black x Angus. Last week we bought a £100 box of Aberdeen Angus cuts from a farmer who Mr P does straw dealings with. The individual pack prices in the box actually came to £180. We've had some first class rump steak and I made a shepherds pie with some mince and polytunnel carrots and parsley. I won't be currying any of the meat because it is too good to mask the taste.
Ploshkin- Posts : 1779
Join date : 2013-07-18
Location : Mid Wales
Re: whats on the menu
Good that you have found a supply Ploshkin.
The thing that I find so puzzling is why, in the land of sheep farming, lamb is so hugely expensive. It's probably my favourite meat, but we rarely have it.
The thing that I find so puzzling is why, in the land of sheep farming, lamb is so hugely expensive. It's probably my favourite meat, but we rarely have it.
freebird- Posts : 2244
Join date : 2011-10-19
Age : 67
Location : Powys
Re: whats on the menu
We hope to get £2 / kg for our finished lambs when we sell them. (That's live weight, they kill out at about 50%).
I can remember getting £2 / kg 20 years ago. There were EU subsidy payments per head then too.
Needless to say the production costs are not the same as 20 years ago.
I can remember getting £2 / kg 20 years ago. There were EU subsidy payments per head then too.
Needless to say the production costs are not the same as 20 years ago.
Ploshkin- Posts : 1779
Join date : 2013-07-18
Location : Mid Wales
Re: whats on the menu
Interestingly parallel to what I saw John Shropshire from G's (huge salad grower) saying in a talk recently - all the costs sneak up, but the product price has remained static, so they have to find new ways of working.
SImon Reeve touched on the difficulties of sheep farming in the second of his seried on Cornwall which we watched last night. Much more uplifting programme than the first of the series which was a bit depressing TBH. And last night's program feaatured very cute beavers
SImon Reeve touched on the difficulties of sheep farming in the second of his seried on Cornwall which we watched last night. Much more uplifting programme than the first of the series which was a bit depressing TBH. And last night's program feaatured very cute beavers
Chilli-head- Admin and Boss man
- Posts : 3305
Join date : 2010-02-23
Location : Bedfordshire
Re: whats on the menu
We only discovered Simon Reeve relatively recently, and have binged watched his programmes as a result! I never read the Radio Times, so thank you for that heads-up!!
Dandelion- Admin
- Posts : 5416
Join date : 2010-01-17
Age : 67
Location : Ledbury, Herefordshire
Re: whats on the menu
I like Simon Reeve. I went to see him at a local theatre, he basically presented himself - how he got to where he is, what excites him about his travels, etc etc. A very troubled start, narrowly avoided suicide, and turned out a thoroughly nice bloke (IMHO).
Chilli-head- Admin and Boss man
- Posts : 3305
Join date : 2010-02-23
Location : Bedfordshire
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» Menu Planning
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