Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Scubabe

I have a quick question:

I have half a tin of coconut cream in the freezer that I can't decide what to do with!
I also have some chicken legs that I don't know what to do with....

Can someone give me some suggestions of things I could make using the two? I don't eat hot chilli/curry things but a simple non-spicy korma or butter chicken or something might work - but I have never made those kinds of foods from scratch so I wouldn't have the right spices in the cupboard...

Many thanks for any suggestions you can give me!

Ness

furball

which colour kettle would you get to go on my cooker. The kitchen is cream and walnut with a black range cooker with silver handles. Can't decide it's a Prestige stove top whistling kettle . The link shows pics. Thankyou.http://images.google.co.uk/images?hl=en&rlz=1T4GZEZ_en-GBGB275GB275&q=black%20prestige%20whistling%20kettle&um=1&ie=UTF-8&sa=N&tab=wi
Its between cream black or red

tinkerbell84

personally i'd go with cream.

thriftlady_2

Well I like the cream;) My kitchen is cream and I have an uncoloured (IYKWIM) hob kettle, looks fine. I love the fact that it is one less thing cluttering up my worktop. What I really want is one of those old-fashioned chuch hall type kettles- but I'm a bit odd like that.

furball

Thankyou, OH said cream so he is happy.:rolleyes:

Penelope_Penguin

Scubabe wrote: »

I have a quick question:

I have half a tin of coconut cream in the freezer that I can't decide what to do with!
I also have some chicken legs that I don't know what to do with....

Can someone give me some suggestions of things I could make using the two? I don't eat hot chilli/curry things but a simple non-spicy korma or butter chicken or something might work - but I have never made those kinds of foods from scratch so I wouldn't have the right spices in the cupboard...

Many thanks for any suggestions you can give me!

Ness

How about a Thai curry? I use small jars of Bart's green or red Thai curry paste, and you can chill or freeze what's left. Brown your chicken with some onion and garlic. Add a small amount of stock or water and cook until the chicken is cooked through. Add a tsp of the curry paste and the coconut and cook for another 10 mins.

Penny. x

canidothis

Hello all,

I was given Hugh Fernley's preserves book for christmas, it is a great read and I can't wait to start making a few things. We are having a late 2nd christmas with my Dad in a couple of weeks and I quite fancy trying out the vegetable stock mix from the book, to give him as a present. I was wondering has anyone tried it and is it worth doing?

Scubabe

Penelope_Penguin wrote: »

How about a Thai curry? I use small jars of Bart's green or red Thai curry paste, and you can chill or freeze what's left. Brown your chicken with some onion and garlic. Add a small amount of stock or water and cook until the chicken is cooked through. Add a tsp of the curry paste and the coconut and cook for another 10 mins.

I don't have any (curry paste) in, but I could pick some up tomorrow after work I guess. I could then just bung it all in the slow cooker for Tuesday night's tea. So it's *that* simple to make those kinds of dishes? I thought they were really technical with loads of exotic spices in them!

Thanks!!

billieboy_2

canidothis wrote: »

Hello all,

I was given Hugh Fernley's preserves book for christmas, it is a great read and I can't wait to start making a few things. We are having a late 2nd christmas with my Dad in a couple of weeks and I quite fancy trying out the vegetable stock mix from the book, to give him as a present. I was wondering has anyone tried it and is it worth doing?

Woops I pressed thanks by mistake - anyway, I've got this book too and it's fantastic. Haven't tried the vegetable stock mix, though I wanted to, as I couldn't find fennel at the time I wanted to make it and wanted to go by what they'd used. Maybe later in the year when fennel's in season (don't know when that is off hand ). I have made the pickled garlic though and that is gorgeous! HTH.

beautiful_ravens

Has anyone managed to make clotted cream? I found this http://www.cornishlight.co.uk/cornish-clotted-cream.htm and it sounds fairly simple, except for the part about getting milk straight from a cow...
Im thinking of doing Dorset cream teas in the summer. And I also love clotted cream!