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What's Cooking?

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Penelope

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Re: What's Cooking?

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I always have several tins of various beans in stock because they are useful for padding out a stew or casserole if we find we have unexpected guests, which happens very frequently at our house.

Harricot Beans are my favourite as they have such a lovely creamy texture.

I like to experiment with lentils too, by making dhal, Indian style. I find that if I cook, red, green or brown lentils, or split peas and add an onion and various curry pastes to suit the occasion (Korma, if we have children staying, as it's a mild nutty one) serve with fresh, copped corriander on a bed of rice and with some flatbread....absolutely delicious and nourishing and easy to eat so kids like it, especially if you tender a variety of colourful pickles. Well, our grandkids think it's great anyway.
Only those become weary of angling who bring nothing to it but the idea of catching fish.

He was born with the gift of laughter and a sense that the world is mad....

Rafael Sabatini
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Re: What's Cooking?

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I LOVE eggplant. If I had not decided to eat a vegetarian diet years ago I probably never would have tried it. My favorite dish is Eggplant Lasagna. It takes me less than an hour from start to pulling it out of the oven.

Ingredients
Marinara Sauce (1 jar)
Lasagna Noodles (1 package for a small dish, 2 for larger)
One whole eggplant (about 2 cups worth)
Cheese (sharp cheddar is my favorite) 2 cups
Oregano (2 tbsp)
Basil (1/4 cup torn up or chopped)
6x8 pan
Olive oil to spray

Directions:
1) Preheat oven to 425 degrees
2) Wash and cut up eggplant and basil. Put in bowl with garlic and oregano and mix it all together.
3) Grate or hand crumble cheese (this is always fun for kids who want to help).
4) Grease up bottom of pan with olive oil.
5) Spread a thin layer of marinara sauce on bottom of pan.
6) Add layer of noodles, layer of cheese, layer of eggplant mix and repeat till you get near the top of the pan.
7) Lay out remaining noodles on eggplant mix and cover with cheese and marinara sauce
8) Stick in oven 20-25 minutes
9) Let it cool off a bit and then dig in!
:)
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Penelope

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Re: What's Cooking?

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Thanks for that recipe Imp. I will try it. We call eggplant, aubergine in the UK. I used to think it was tasteless and dull, (although it does soak up whatever juices it is cooked in, like a sponge) until a Maltese friend, showed me to cut it into slices and soak it first in brine (salt and water) or vinegar and water for an hour or so.

It makes it taste like chicken and the texture is nice too. Aubergines are quite expensive over here, so I don't like to waste any.

I have lost my confidence a bit for cooking at the moment as a managed to almost incinerate the Christmas Turkey - and then I made bread with my new Kenwood food mixer - and that turned out like a cannon ball. My husband was commiserating with me.....and went over what I had done wrong....but I had followed the instructions to the letter. Then.....we looked at the box of dried yeast I'd used....'used by April 1997', it said. :blush:

I hate waste....but sometimes I do go beyond the pale. :blush:
Only those become weary of angling who bring nothing to it but the idea of catching fish.

He was born with the gift of laughter and a sense that the world is mad....

Rafael Sabatini
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Re: What's Cooking?

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LOL! damn those use before dates! I have done that before too.
When grilling I soak the eggplant in salt water for an hour before hand too. It really softens it up.

My friend has eggplant growing in her garden right now and that is why I have this recipe in mind for dinner this weekend.

This thread is making me hungry!
:)
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Penelope

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Re: What's Cooking?

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Time to revive this thread.

We, in the UK, are having a heatwave. It's lovely,.

Yesterday evening it was too hot for fish and chips or pizza (our regular take-away on Saturdays). So we went to the Supermarket Deli Counter to get Charcuterie. We went about 20 minutes before the Supermarket (Sainsbury's) closed and we got such bargains in reduced items.

So,.....today, Sunday lunch and still hot weather......we are having a real Mediterranean meal.

Gressingham Duck legs, cooked in sour cherries (I had a jar of pitted sour cherries....don't know where I bought them) so I cooked the duck slowly in those with a bit of fresh thyme which grows in pots in my garden. I have been sitting in the sun reading French Cookery books. So I am cooking sliced potatoes with fennel in cream. As a separate veg I am cooking courgettes, you call them zouchini ('cos you're daft), with sliced red and yellow sweet peppers in olive oil.

Just thought I'd say. Strawberries and French Cheese for after - the cheese is an unusual one, creamy on the outside and crumbly on the inside - opposite to Camembert. :chef:
Only those become weary of angling who bring nothing to it but the idea of catching fish.

He was born with the gift of laughter and a sense that the world is mad....

Rafael Sabatini
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Saffron

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Re: What's Cooking?

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2/3 of the way to homemade Somemores. Clearly this woman has too much time on her hands! Happy 4th of July!

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Penelope

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Re: What's Cooking?

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Well, I had to Google somemores. I assume you mean the marshmallowy sweet. (The pictures weren't there when I typed this.)

But OOooh Saffron, there was ever such a rude description of Some-Mores - shocked me, it did. Quite enjoyed it actually. :mrgreen:

Today, I've been picking our raspberries, about half a pound, our strawberries about a pound and a half but still some to come, and gooseberries about two pounds. So not a bumper harvest but the fruit looks very good.

We have eaten the raspberries with some whipping cream at dinner tonight.
Only those become weary of angling who bring nothing to it but the idea of catching fish.

He was born with the gift of laughter and a sense that the world is mad....

Rafael Sabatini
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Saffron

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Re: What's Cooking?

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Penelope, your post made my mouth water! There is nothing like fresh fruit. I think it is one of life's greatest pleasures.
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Penelope

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Re: What's Cooking?

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Your sweets looked wonderful. When I cook, it usually tastes good but looks like a road traffic accident!
Only those become weary of angling who bring nothing to it but the idea of catching fish.

He was born with the gift of laughter and a sense that the world is mad....

Rafael Sabatini
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Kevin
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Re: What's Cooking?

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Pickle pasta salad. My favorite summer dish!

Elbow macaroni (or shells) with black/garbanzo/kidney beans, onions, celery, cucumbers, and pickles topped with a splash of olive oil and a sprinkle of garlic salt. Serve chilled. It is damn good.
The question is not, Can they reason? nor, Can they talk? but, Can they suffer? - Jeremy Bentham
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