Economy Gastronomy - new budget cookery programme; BBC

raphanius

Half a tablespoon is one and half teaspoons not a dessert spoon

so that told me...i will be more scientific in the future thriftlady...honest i will

:rotfl:

MrsE_2

Buttonmoons wrote: »

I just made the Macaroni recipe, never used artichokes in it, and used smoked bacon as that's all I had, also didn't add nutmeg because I don't have any.....and I only had medium not strong cheese. It tastes.....Ok, I think the smokey bacon is what put me off, OH loved it though, that's great, he can have the leftovers for lunch the next 3days.

I love smoked bacon, I won't touch unsmoked:eek:

I don't think I've ever tried artichoke

thriftlady_2

raphanius wrote: »

so that told me...i will be more scientific in the future thriftlady...honest i will

:rotfl:

Sorry,I was being bossy again. My measuring spoons are engraved with the exact amounts- teaspoon 5g, dessert spoon 10g and tablespoon 15g;)

anniemf2508

i did the emergency biriyani rice (minus the mushrooms) last night and that when down really well

mollymunchkin

I made the KFC style chicken tonight and it was lovely. I think I had the oil too hot though and I had to turn the heat down quickly as I got a bit nervous I might roast them in the oven next time.

Can't wait for my book to arrive to try some more recipies out. Good job really because I was getting really bored with what I was eating lately.

misskool

MrsE wrote: »

I love smoked bacon, I won't touch unsmoked:eek:

I don't think I've ever tried artichoke

Globe artichokes are great. It's an underused, underrated vegetable (but I may be a bit biased

They are lovely sliced in half, brushed with olive oil and grilled. You can deep fry them as fritters (so yum with fresh courgettes, courgette flowers, aubergines).

Or a great dish is artichoke and anchovy pasta. Chop a few cloves of garlic finely, saute briefly, drop a few anchovy fillets, bash with a cooking implement until slightly mushy then mix up with artichokes (cooked), then drop in fettucine (or whatever is available) and grate parmesanw with loads of black pepper.


Jerusalem artichokes.......

they are a whole different matter....

MrsE_2

I put the beef daube in at 2pm, it said 170C, but as mines a fan I knocked 20C off & set it at 150C.
I planned to turn it off at 5.30 (3.5 hours cooking time) & leave it sit in the warm oven.

I thought I did:o

I was gobsmacked when I opened the oven at 7.30 & realised it was still on:eek::eek::eek::eek:

I had it in the Le Cruset, with the lid on, so it wasn't dried out thankfully.
But it would have been had it been in there much longer.

It was very tender, too tender, the meat was falling apart. TBH it reminded me of dog food:eek:

It was also very salty, I must have seasoned the meat too much, because stock is salty isn't it. I think its where all the liquid was cooked down, makes it saltier.

So easy on the salt & don't over cook.

It was a lot of money for frying steak when it wasn't great. If I hadn't cooked it to nothing I guess it would have gone further too.

MrsE_2

anniemf2508 wrote: »

i did the emergency biriyani rice (minus the mushrooms) last night and that when down really well

I'm going to try this with chicken breasts:D

freyasmum

redmel1621 wrote: »

Also - why does it need coffee in it? I have put it in this time, but I can't stand the stuff!!!

They don't, I made mine without (and with hazelnuts) and they were delicious

Mine spread too.

carlamagee

mollymunchkin wrote: »

I made the KFC style chicken tonight and it was lovely. I think I had the oil too hot though and I had to turn the heat down quickly as I got a bit nervous I might roast them in the oven next time.

Can't wait for my book to arrive to try some more recipies out. Good job really because I was getting really bored with what I was eating lately.

i cant find recipe for kFC style chicken....you couldnt link me to it, could ya!!??