Gastronomy without the Economy!

Money_saving_Diva_2

McpPsl wrote: »

Hi wssla00,
Would it be possible for you to share the recipe for lemon ice cream please?

best wishes

Hope you don't mind me jumping in with what is probably a different version but OMG this is good! It's a firm favourite in our house.. This tastes slightly tangy, and it's really nice with fresh blackberries. Even nicer with my home made lemon curd but any good quality stuff works.

• 10floz/300ml whipping cream
• 4floz/110ml Greek yoghurt
• 1 lemon, zest and juice
• 4oz/110g lemon curd
• 3 large meringues

In a large bowl, whip the cream until thick but not stiff. Fold in the yoghurt with a spatula. Mix the lemon zest, juice and lemon curd. Gently fold the lemony mixture into cream.

Break the meringues into pieces (make sure some of the pieces stay quite large. They’ll break more when scooped).

Fold them into the cream. Scrape the mixture into a plastic freezerproof container.

Cover and freeze for 4-6hours or until solid. Remove from the freezer just before serving

Diva.x

mumto1_2

cabbage and cauli are both brassicas...same classification, along with pak choy, brussel sprouts and romanescas and brocolli.

Hippeechiq

Money_saving_Diva wrote: »

Hope you don't mind me jumping in with what is probably a different version but OMG this is good! It's a firm favourite in our house.. This tastes slightly tangy, and it's really nice with fresh blackberries. Even nicer with my home made lemon curd but any good quality stuff works.

• 10floz/300ml whipping cream
• 4floz/110ml Greek yoghurt
• 1 lemon, zest and juice
• 4oz/110g lemon curd
• 3 large meringues

In a large bowl, whip the cream until thick but not stiff. Fold in the yoghurt with a spatula. Mix the lemon zest, juice and lemon curd. Gently fold the lemony mixture into cream.

Break the meringues into pieces (make sure some of the pieces stay quite large. They’ll break more when scooped).

Fold them into the cream. Scrape the mixture into a plastic freezerproof container.

Cover and freeze for 4-6hours or until solid. Remove from the freezer just before serving

Diva.x

Mmmmmm - that sounds mighty fine Diva, I lurve lemon based cakes & desserts. Thanks for sharing :T

Sherlock._2

Churchmouse wrote: »

I used to think that too. But then I found out there is some confusion/disagreement about its classification. Here

thanks for that I tried to grow it many years ago when they were new (and the seed catalogues bunched them up with cauliflower), but failed miserably We're now much better at brassicas, so I may try again. I'd love to be able to combine mathematics and gardening :T

freyasmum

Money_saving_Diva wrote: »

Hope you don't mind me jumping in with what is probably a different version but OMG this is good! It's a firm favourite in our house.. This tastes slightly tangy, and it's really nice with fresh blackberries. Even nicer with my home made lemon curd but any good quality stuff works.

Ohh, can vouch for this; Diva sent it to me ages ago and it's one of the firm favourites here :T

Churchmouse

Sherlock. wrote: »

thanks for that I tried to grow it many years ago when they were new (and the seed catalogues bunched them up with cauliflower), but failed miserably We're now much better at brassicas, so I may try again. I'd love to be able to combine mathematics and gardening :T

Well as a mathematician I can appreciate the symmetry and precision, but as a person I just love the taste And I have to say I think it should be in the cauli division

[Deleted User]

I hate using ready made mince of any sort so bought myself a good old fashioned porkert mincer plus two extra cutting discs. It is just like the one my mum had 55 years ago. It screws to the table or a corner of my worktop and is a really good product.

I bought a great big piece of rump steak (costco) a few weeks ago and sliced it into 1lb pieces and popped them into the freezer after removing all the bits of fat. One slice made the most fantastic mince, which in turn made a meat pie and a bolognese with economy gastronomy tomato sauce plus frozen, roasted peppers and garlic

The porkert is also fantastic for mincing cooked meats and making breadcrumbs from the bread I put to dry in the oven after I have switched it off

MrsE_2

kittie wrote: »

I hate using ready made mince of any sort so bought myself a good old fashioned porkert mincer plus two extra cutting discs. It is just like the one my mum had 55 years ago. It screws to the table or a corner of my worktop and is a really good product.

I bought a great big piece of rump steak (costco) a few weeks ago and sliced it into 1lb pieces and popped them into the freezer after removing all the bits of fat. One slice made the most fantastic mince, which in turn made a meat pie and a bolognese with economy gastronomy tomato sauce plus frozen, roasted peppers and garlic

The porkert is also fantastic for mincing cooked meats and making breadcrumbs from the bread I put to dry in the oven after I have switched it off

I've just bought a mincer attachment for my Kenwood.
Sometimes the last of the Sunday joint was getting thrown out, so no more;)
Plus I can make my own sausages:j
If you make your own (as you do) you know EXACTLY whats gone in it;)

ceridwen

Sherlock. wrote: »

thanks for that I tried to grow it many years ago when they were new (and the seed catalogues bunched them up with cauliflower), but failed miserably We're now much better at brassicas, so I may try again. I'd love to be able to combine mathematics and gardening :T

Errr... "Square Foot Gardening" should be right up your street then - google for the website of Mel Bartholomew to read about it:D

EDIT: Hiya Kittie - noticing your post above. Long time no see..

Sherlock._2

ceridwen wrote: »

Errr... "Square Foot Gardening" should be right up your street then - google for the website of Mel Bartholomew to read about it:D

LOL - I like to think of myself as modern - is there Square Metre Gardening anywhere :think: