Olive Oyls 12-month Countdown

OliveOyl_2

Absolutely NOT MoT :eek: the very idea, I am FAR too ladylike :rotfl:

And a Hindu friend of mine (has a great many vegetarian days) advised me to put a pinch of Asafatida in dishes that carry wind-inducing culprits. Seems to work

mumoftwins

OliveOyl wrote: »

Absolutely NOT MoT :eek: the very idea, I am FAR too ladylike :rotfl:

And a Hindu friend of mine (has a great many vegetarian days) advised me to put a pinch of Asafatida in dishes that carry wind-inducing culprits. Seems to work

:rotfl::rotfl:Got me really sniggering now Olive! So where can I buy this Asafatida then, as brussels seem to give everyone I know windypops

OliveOyl_2

Almost any large supermarket among the herbs & spices.

Whatever you do DON'T sniff it before you add it. You will not believe how horrible it smells :rotfl: :rotfl: Doesn't seem to taste of anything - unless it was that, that made the soup bitter.......

ampersand

Don't know if this is the recipe you have, OO, but it is a luscious thing and user-friendly, reasonably faithfully followed from Saint Delia's Frugal Food. I've used it for years, but usually make more for freezing.

Potage Flamande

3/4lb potatoes
2 leeks
3/4lb brussels sprouts
2oz butter(or more:o )
3/4 pint stock
1pt milk
2 tablespoons top of milk/cream
salt and freshly milled black pepper
Squeeze of lemon juice
4 rashers streaky bacon

Peel and slice potatoes.
Halve leeks and slice them across fairly thickly.
Trim and tidy sprouts - quarter large ones; halve small ones.
In a large saucepan(pressure cooker is best)melt butter, stirring taties, leeks and sprouts around nicely.
Cover and cook gently for 5 mins.
Add stock and milk.
Bring to simmer, cover and cook very gently for 20-25 mins(this is where the pressure cooker is ideal)or until the potatoes are soft.
Liquidise or sieve the soup, add top of milk(or cream, or 1/4 pint of soured cream).
Taste and season, adding lemon juice last.
Grill the bacon crisp and crumble over each portion.

Filling and more-ish(if a contradiction in terms).
Also withstands tweaking.

ampersand

Mmm, had better do a bit of ebaying myself today.
A couple of Princess Eugenie and Princess Beatrice porcelain mugs were in the local SPF for 10 cents each. Have had some finds and good clothes there over the years....
Do bits of translating for them sometimes, too.

OliveOyl_2

ampersand wrote: »

Mmm, had better do a bit of ebaying myself today.
A couple of Princess Eugenie and Princess Beatrice porcelain mugs were in the local SPF for 10 cents each. Have had some finds and good clothes there over the years....
Do bits of translating for them sometimes, too.

The Princesses need translations?

I've been thwarted in my feeble attempts to e-bay.
If you read the forums (both here & on e-bay) you get the impression that buyers are terrible and everyone is a crook out to rob you blind - it's very off putting!

skint_spice

OO, I've not really had many problems on ebay, as long as your descriptions are accurate most folks are ok. Valuable stuff I've always posted recorded delivery though.

ampersand

OliveOyl wrote: »

The Princesses need translations?
###########
SPF do, sometimes.

mumoftwins

ampersand wrote: »

Don't know if this is the recipe you have, OO, but it is a luscious thing and user-friendly, reasonably faithfully followed from Saint Delia's Frugal Food. I've used it for years, but usually make more for freezing.

Potage Flamande

3/4lb potatoes
2 leeks
3/4lb brussels sprouts
2oz butter(or more:o )
3/4 pint stock
1pt milk
2 tablespoons top of milk/cream
salt and freshly milled black pepper
Squeeze of lemon juice
4 rashers streaky bacon

Peel and slice potatoes.
Halve leeks and slice them across fairly thickly.
Trim and tidy sprouts - quarter large ones; halve small ones.
In a large saucepan(pressure cooker is best)melt butter, stirring taties, leeks and sprouts around nicely.
Cover and cook gently for 5 mins.
Add stock and milk.
Bring to simmer, cover and cook very gently for 20-25 mins(this is where the pressure cooker is ideal)or until the potatoes are soft.
Liquidise or sieve the soup, add top of milk(or cream, or 1/4 pint of soured cream).
Taste and season, adding lemon juice last.
Grill the bacon crisp and crumble over each portion.

Filling and more-ish(if a contradiction in terms).
Also withstands tweaking.

Oooooh, Ampersand this sounds scrummy!!

boredofbeingathome

sluuuurrppp. That is on the menu for tonight.