Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

billieboy_2

Can I make a soup out of the outer leaves (and stalky bits on the leaves) of cauliflower and broccoli stalks (always seems such a waste just composting it all)? If so anyone got a recipe please? TIA.

billieboy_2

billieboy wrote: »

Can I make a soup out of the outer leaves (and stalky bits on the leaves) of cauliflower and broccoli stalks (always seems such a waste just composting it all)? If so anyone got a recipe please? TIA.

Well I did it. As well as the cauli and broccoli stalks I used:

1 onion;
1 carrot;
1 potato;
about 1 and a half pints of boullion stock.

Cooked for about 30 minutes and then whizzed up with a handblender and it tastes great, a bit lentle-ish.

Stephen_Leak

How much does your average head of cauliflower weigh?

I've got a recipe which specifies "1/2 a head" for the amount of cauliflower. I'd like to convert this into grams, to allow the use of frozen florets.

Atalanta

Does it need to be exact? I think I would just get out enough frozen florets so that it looked roughly like half a head 's worth...but then I don't tend to be very precise when cooking. Caulis do vary a lot in size anyway, don't they?

Stephen_Leak

Atalanta wrote: »

Does it need to be exact? I think I would just get out enough frozen florets so that it looked roughly like half a head 's worth...but then I don't tend to be very precise when cooking. Caulis do vary a lot in size anyway, don't they?

Whilst no amount in any recipe is ever exact, you do have to quote a figure. I was hoping to get a range of answers and see what the mode and mean averages were.

If not, I may have to spend Saturday morning in my local greengrocers seeing how many cauliflowers I can weigh before I get thrown out.

angelfairy

I have read the recipes on gammon in the slow cooker on the index, but still slightly confused.

I have a 6.5l slow cooker.

Put gammon in slow cooker obviously, but how much coke?? People, if not using coke and just water, some cover the meat, some only cover the bottom of the slow cooker

Any advice???

squeaky

For gammon I prefer enough liquid to cover it. For most other meats I usually just cover the bottom unless I decide that I deliberately want to make some "meat stock".

BigMummaF

We had some of MrT's moroccan lamb chops from the frozen bbq range the other night & we all liked them:j A first for this house!!!

Any ideas what sort of herb/spices would be needed to make something similar to marinade my own meat in? As you can tell, we are late starters to 'exotic' cooking so have little experience to fall back on.

Thanks.

In_Search_Of_Me

Big mumma theres loads but heres a cheapie one with not too many exotic ingredients!
http://www.bbc.co.uk/food/recipes/database/bbqsauce_4973.shtml

In_Search_Of_Me

I just popped in as want to add a potato bread recipe to the menu index but unsure how! So will post here in the hope that someone can copy & paste to the right place!! Wih the price of flour so expensive & pots relatively cheap this is a great alternative!! Plus I can vouch that it tastes yummy & not at all potatoey!!

Thanks!

Potato bread – readers digest recipe

400g (14oz) floury potato - scrubbed
700g (1ib 9oz) strong white bread flour
1 tsp salt
1 sachet easy blend yeast – approx 7g
1 tblsp molasses

Put potatoes in a pan and simmer for 15 minutes until soft – leave skins on and then when cooked remove from water (keep water) and cool and then scrape the skin off (keeping skins on while cooking preserves the nutrients that lie just beneath the skin). Mash well.

In mixing bowl sieve 1ib 5 oz flour, salt & yeast (I used real yeast from the baker – a lump a bit smaller than a tablespoon!) and mix together the add potato and mix in.

In a jug mix 10 fl oz of potato water & molasses which should still be warm. Slowly add to the mix until a soft but not sticky dough consistency is reached.

The knead with some of the remaining flour for 5-10 mins until it goes smooth & elastic (don’t worry if any lumps of potato!). Put in an oiled bowl and cover with a tea towel for 40 mins.

Then knead again for 3 mins and divide mix into two and put into two well greased bread pans. Cover again & let it rise for 20 mins. After 15 mins turn the oven on to 180 c/350F or GM 4 and then put the bread in & cook for 40-45 mins until well risen and brown.

Turn onto wire rack to cool. Can be kept for up to a week.

Each slice (assuming 14 slices per loaf) is 195 kcal/6g protein/1g fat (of which 0% is saturated!) 43g carbs (of which sugars 1g) and 2g fibre.

Note: This is a lovely moist bread that is surprisingly light – less dense than any other HM bread I’ve made yet! Delicious with marmite & honey! (but possibly not on the same slice!!)