We’d like to remind Forumites to please avoid political debate on the Forum.
This is to keep it a safe and useful space for MoneySaving discussions. Threads that are – or become – political in nature may be removed in line with the Forum’s rules. Thank you for your understanding.
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
The Forum now has a brand new text editor, adding a bunch of handy features to use when creating posts. Read more in our how-to guide
"Fresh Ideas with Oxo"
Old_Joe
Posts: 243 Forumite
My younger daughter flew the nest about fifteen years ago and today as I was clearing out a lot of recipes that she'd collected, amongst them was the above title OXO leaflet. Whist the thread title is misleading some of the suggestions are relevent today.
Below are some:-
FISH FOR COMPLIMENTS . . . with the lighter flavoured Vegetable Oxo cube. With its fresh vegetable flavour and flecks of herbs, thecube is perfect with all kinds of fish and shellfish.
*When grilling or barbequeing fish fillets cutlets or kebabs brush the generously with a blend of melted butter or oil, a crumbled Vegetable Oxo cube and pepper. Add finely grated lemon rind, paprika, choppedd herbs or soy sauce if wished.
*Poach fish in Vegetable Oxo stock. Lift out the fish with a slotted spoon on to a warm plate and bubble the pan juices to reduce slightly. Whisk in a knob of butter, if wished and spoon the sauce over the fish.
*Crumble in a Vegetable Oxo cube when making an egg or parley sauce. Alternatively, use half stock and half milk as the liquid.
IF interested enough, I could copy more from the leaflet.
Below are some:-
FISH FOR COMPLIMENTS . . . with the lighter flavoured Vegetable Oxo cube. With its fresh vegetable flavour and flecks of herbs, thecube is perfect with all kinds of fish and shellfish.
*When grilling or barbequeing fish fillets cutlets or kebabs brush the generously with a blend of melted butter or oil, a crumbled Vegetable Oxo cube and pepper. Add finely grated lemon rind, paprika, choppedd herbs or soy sauce if wished.
*Poach fish in Vegetable Oxo stock. Lift out the fish with a slotted spoon on to a warm plate and bubble the pan juices to reduce slightly. Whisk in a knob of butter, if wished and spoon the sauce over the fish.
*Crumble in a Vegetable Oxo cube when making an egg or parley sauce. Alternatively, use half stock and half milk as the liquid.
IF interested enough, I could copy more from the leaflet.
0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 353.6K Banking & Borrowing
- 254.2K Reduce Debt & Boost Income
- 455.1K Spending & Discounts
- 246.6K Work, Benefits & Business
- 603K Mortgages, Homes & Bills
- 178.1K Life & Family
- 260.7K Travel & Transport
- 1.5M Hobbies & Leisure
- 16K Discuss & Feedback
- 37.7K Read-Only Boards