I'm eating out of the freezer and cupboards challenge

Jelly_Biactol

Kirri wrote: »

LOVED them!!

I thought you would:)
Did you get a surprise hot one or two in amongst the mild ones?

Kirri

Jelly_Biactol wrote: »

I thought you would:)
Did you get a surprise hot one or two in amongst the mild ones?

Yes, the first one! Made my eyes and nose water, had to get up and get a tissue before I could continue eating.. Rest were mostly ok but I tested a small corner of each before eating!

Florenceem

In - nothing.
Out - pasty, 2 HM Muffins, HM All in One Cake, Bag of Self Raising Flour + YS Smoked Mackerel.
We had HM Egg/Bacon Pie + HM wedges + salad for dinner.

zafiro1984

Unearthed quite a few goodies I’d forgotten about from the chest freezer- profiteroles, cream, lemon curd I made earlier this year, some salmon, ice cream I’d forgotten, a couple of sponges I’d made, filo pastry I’d bought. Lambs hearts (OH loves them stuffed) All to be put to good use, just need easy ideas.

Jelly_Biactol

Kirri wrote: »

Yes, the first one! Made my eyes and nose water, had to get up and get a tissue before I could continue eating.. Rest were mostly ok but I tested a small corner of each before eating!

There's a saying in Galicia (Padron is a town there):
"Os pementos de Padron,
uns pican e outros non"
Padron peppers, some are hot and others are not

OR

"uns pican, outros non"


NB - The Festa do Pemento de Padron is held every year in the nearby town of Herbon, on the first Sunday in August.

gunsandbanjos

Taken chilli out the freezer for dinner tonight.

Just had yummy quesadillas with the leftovers from last nights fajitas.

Planning a lovely dinner on Sunday night, have invited my mum and dad over. Using the silverside and frozen raspberries ( not in the same dish!!), I told my mum what we were having and she said, are we just having all the random bits out your freezer? Lol, yes we are.

Planning on making slow cooked silverside with red wine gravy, roast potatoes, yorkshires, veg followed by cranachan and then coffee with homemade tablet made from whoopsied condensed milk.

Oh and champagne, can't wait.

Jelly_Biactol

Oeufs au Miroir


http://postimg.org/image/lxw3ryevb/

recipe by Michelle Berridale-Johnson from 'Diabetic Cooking for One and Two'
(got the book for a friend who's recently been diagnosed, but thought I'd look through the recipes first!)

"This is a really unusual combination of flavours based on an 15th century recipe. Fifteenth-century cooks often combined orange and lemon juice with cream to achieve a rich dish which was not cloying — a very successful tactic! You can use it as a starter or as a light meal."

Serves 1 (double quantities for 2)

10g / 1/4oz butter
2 spring onions, finely chopped
1 tbsp parsley, finely chopped
2 medium eggs
4 tbsp cream (or soya or oat cream if you wish to keep the fat levels down)
juice of 1/2 a small orange and 1/2 a small lemon
salt and white pepper

Heat the oven to 160C/325F/Gas mark 3. Rub the bottom of a cocotte dish large enough to hold the eggs with the butter and spread the onions and parsley over it.

Carefully break the eggs into the dish. Mix the cream with the juices, season them fairly generously and pour them over the eggs. Bake for 15-20 minutes or till the whites of the eggs are just set.

Serve the eggs with brown toast or fresh brown bread, and a green salad if you are having it as a main meal.

Jelly_Biactol

Lentil & Egg Pie
(another recipe by Michelle Berridale-Johnson from 'Diabetic Cooking for One and Two')

"This is quite a substantial dish - vaguely related to a moussaka but a good deal less trouble to make. It will keep for a couple of days in the fridge and reheat well in a microwave if you are on your own."

Serves 2

1 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 rashers of back bacon or 3 anchovies, chopped finely
100g/4oz field mushrooms, chopped roughly
100g/4oz puy or black lentils
240ml/8floz veg stock or miso
5 tbsp red wine
salt & pepper
2 small eggs
120ml/4floz milk - cow's milk, soya or oat milk
1 handful fresh parsley

Heat the oil in a medium-size pan and add the onions, garlic and bacon rashers or anchovies. Fry all together briskly but without burning for 8-10 minutes or until the onions are softening and colouring lightly. Add the mushrooms and continue to cook for another 3-4 minutes or until the mushrooms are quite soft.

Add the lentils, stir around for a minute or two, then add the stock and the wine and season lightly. Bring to the boil and then simmer gently for 20-30 minutes or until the lentils are quite cooked. Adjust seasoning to taste.

Meanwhile, heat the oven to 180C/350F/Gas mark 4.

Beat the eggs in a bowl with the milk and season lightly. Chop the parsley fairly finely and add to the egg mixture. Spoon the lentils into an oven-proof casserole dish, then pour the egg mixture over the top. Bake in the preheated oven for 25 minutes or until the egg topping is set and slightly risen and browned.

Serve at once with a green vegetable or salad.

Jelly_Biactol

Raspberry Cordial

recipe by Katie & Giancarlo Caldesi from The Gentle Art of Preserving, in the latest Kyle Books newsletter http://www.kylebooks.com/pid/page/Recipes_from_The_Gentle_Art_of_Preserving

"For a bright, fruity drink, simply dilute this with cold sparkling water. It is also versatile as a base for cocktails – try it mixed with Prosecco or Cava. For a gin-based drink that tastes like summer in a glass:), add a generous dash of raspberry cordial and muddle with crushed ice, a wedge of lime and a few mint leaves. If you leave out the gin it works as a great mocktail for the kids too. Another favourite of mine is Raspberry gin fizz – raspberry cordial mixed with a bruised stick of lemongrass, some crushed ice, lime juice, gin and sparkling water."

makes approx 350ml clear cordial using a jelly bag or 425ml cloudy cordial using a sieve

500g raspberries
juice of ½ lemon
200g caster sugar

Put the fruit, lemon juice and sugar in a saucepan over a medium heat until the sugar dissolves and the raspberries give up any resistance if you squeeze them against the side of a pan with a wooden spoon, approx 10 minutes. Strain through a sieve or jelly bag into a sterilised jug or bowl. Pour into a sterilised bottle and keep in the fridge for up to 10 days.

Jelly_Biactol

Courgettes Alla Poverella Sott'olio

recipe by Katie & Giancarlo Caldesi from The Gentle Art of Preserving,
in the latest Kyle Books newsletter http://www.kylebooks.com/pid/page/Recipes_from_The_Gentle_Art_of_Preserving

"All of a sudden have a glut of courgettes? We grow courgettes in our garden and always end up with a glut of them in summer. Create the perfect antipasti dish to add to your table. I picked up this idea from our niece Pierangela, from Puglia, southern Italy. The flavours of the mint, vinegar and oil are evocative of summer and the semi-drying stops the courgettes becoming soggy and helps them last longer."

makes approx 600g

1kg courgettes, washed and sliced into 0.5cm rounds
sunflower oil, for frying fine sea salt, to taste
300–400ml extra virgin olive oil
2 tablespoons red or white wine vinegar
a handful of mint leaves, roughly chopped

Dry the courgettes according to the instructions below to the point where they have lost some of their water, are dry to the touch but are still flexible. They should not be crisp. This can be speeded up if dried on racks in the oven at 100°C/gas ¼ for an hour; as they will be cooked it is not essential to dry them slowly.

A deep fat fryer is perfect for cooking the courgettes but if you don’t have one use a large frying pan instead with 6 tablespoons of sunflower oil. Heat the oil until a piece of bread sizzles when lowered in. Fry the courgettes briefly until lightly browned. Remove from the oil with a slotted spoon and drain on layers of kitchen paper. Scatter them with salt to taste and layer them with the olive oil, vinegar and mint leaves into a container with a lid. Store in the fridge for up to 10 days making sure the surface is covered with a layer of oil.

Variation - Aubergines under oil
Follow the method for Courgettes Alla Poverella Sott’olio but be prepared to use more sunflower oil for frying as aubergines are more absorbent than courgettes.

Method for drying courgettes:
Courgettes and chillies can be dried in a dehydrator at 55°C for 2–3 hours or in the oven at 65°C/gas ¼ for 3–4 hours. Courgettes and chillies should not be stored under oil as they have little or no acidity. Instead store in airtight containers or vacuum bags for up to a year.