What went wrong with my stew?

Mands

yummymummy85 wrote: »

Does it make a difference to use a different cheese? I used cheddar as it's what I had in the house and I find that having different types of cheese in the house is quite expensive (especially since I'm a cheese fiend!!)

Shouldn't be a problem, although I'd skip it in the liquid and just have it grated over the top instead. It'd probably be a little clumpy otherwise.

I often keep parmesan in the freezer and grate it straight from there. That way it's on hand and fresh but isn't in the cheese box to be a temptation. Fellow cheese fiends in this house!

Mands

Quillion

I use the bero recipe for when i make beef casserole.
http://www.be-ro.com/f_insp.htm

I bought a new pan the other week
http://www.qvcuk.com/ukqic/qvcapp.aspx/app.detail/params.item.827243

I made the most fantastic stew but in half the time. My dh said it was better than his mothers !!!

kunekune

We also have carbonara quite often. While the pasta is cooking, I mix together three egg yolks, a big glug of cream and a large handful of grated parmesan. I also cook some bacon strips until really sizzling. I might add some peas and thin strips of carrots and courgette to the pasta water for the last 3-4 minutes. Once the pasta is cooked, I drain it, pour in the egg mix, stir it so it kind of scrambles, and then serve. We serve the bacon separately as one child is pescetarian. It's really easy, but I'd steer clear of creme fraiche - it doesn't sound like a particularly nice variation to be frank! If you want lower fat, you could use half-fat cream or even milk.

Another very fast pasta recipe is just to toss garlicy cream cheese in the hot pasta to make an instant cheese sauce.

CCP

Chris25 wrote: »

i have had that happen before and not sure what the problem was - maybe the oven was too hot (like when a rich fruit cake turns out to have abitter taste) Anyhow, i put a bit of tomato puree and some sugar in it - turned out fine then.

Thanks Chris - I'll give it another go when the weather gets a bit colder. I've been reluctant to try again in case it went wrong, but I'll risk it now I know of a recovery plan!

frivolous_fay

Mands wrote: »

If you fancy trying the eggs approach this is the method I use.

That's great - I always like the idea of carbonara, but I never have cream, and usually have eggs. Our other storecupboard standby is spaghetti with toms, anchovies and garlic, and I'm getting a bit tired of it!