Countdown to Freedom

Hollyboll

Morning Tillly - hope you don't mind another cooking inspiration query ...

I appear to have acquired a large cabbage and a beautiful green thing which after some googling I reckon is a romanesque brocoli / cauliflower. Wondered if you had any suggestions for using them?

Cabbage can only think of coleslaw .... the green thing I've just this week done a cauli/mac/cheese - because there's only one of me it tends to be several meals of the same, so I wondered if you had any different ideas?

greent

Hi Hollyboll - just jumping in to say that Abel and Cole's site is great for recipe ideas for veg (and for checking out 'strange' veg! )


http://www.abelandcole.co.uk/Recipes/Search?text=romanesque+cauli&searchCat=recipes


http://www.abelandcole.co.uk/recipes/cabbage


x

Tilly_MFW_in_6_YRS

Hi Hollyboll, I think the broccoli/cauli veg is SO beautiful. Greent has pointed you to a great website

Greent, I'm still humming that tune :cool:

I've never cooked one before but I think it would be lovely steamed whole, and cut to serve, at the table. With a garlicky white sauce and some good gammon and mash.

Just realised I don't know if you're veggie, so apologies if you are - give the gammon a miss

Best wishes Tilly x x

Tilly_MFW_in_6_YRS

Hi Brizzle, hope all is good with you. Let's try and catch up before Christmas?

Sun is shining here :j

Tilly x x

Tilly_MFW_in_6_YRS

Glorious day for a walk with the hounds. Lots of time off the lead as well which was great for them. About 5.5 miles :T

Smoked salmon offcuts and scrambled egg for brunch.

I'm about to roast some veg to freeze ready for a lunch at the end of November. I don't want to throw the veg away

Best wishes Tilly x x

greent

Tilly_MFW_in_6_YRS wrote: »

Now because of you, I have been singing 'Wired for Sound' to Mr T - you're not in his good books :rotfl:

Tilly_MFW_in_6_YRS wrote: »

Greent, I'm still humming that tune :cool:

:rotfl::rotfl: Please pass on my apologies to Mr T:D


Although I don't know why I'm laughing - thanks to shs I've been humming Bruce Springsteen for the past hour! :rotfl:


xx

Hollyboll

Greent and Tilly - many thanks for the ideas, I've got some inspiration there and will report back later

Not a vegetarian although I don't eat a lot of meat - once I have got things a bit more sorted I'm going to think about whether I can justify a SC inspired by so many stories on this board … maybe in the sales.

But for now I am trying to use up what I have (so greent Able and C's recipes have some great ideas which I may tweak with what's lurking in cupboards) … the vegetable is so beautiful it does seem a pity to cook or cut it … I had exactly the same thought about wanting to serve it whole. There are definitely different challenges though for feeding a singly and feeding a family, and I personally struggle a bit to get the balance between cooking properly and economically, and not getting v fed up with eating the same meal x 4-6 in a row Doing a lot better since reading here this year though ….

slowlyfading

Tilly_MFW_in_6_YRS wrote: »

Hi Slowly, I would recommend dropping the oxtail into a bag containing a little flour, s&p, paprika. Shake to give light dusting. Depending upon qty of oxtail, add sufficient diced parsnips, carrots, onion then throw into SC. I would add a cupful of stock, you could add more if required due to qty. Cook on low for 6-7 hrs.

I often add cinnamon and star anise, but omit paprika if you do that.

Really easy and delicious. I always take the meat off the bones before serving. There is less meat but the flavour is fab.

Best wishes Tilly x x

Thanks for replying; looking forward to this during the week now

Tilly_MFW_in_6_YRS

Morning, looks like a lovely autumn morning. We are off to London :T for a walk, take in a few sights and chill.

Happy Sunday.

Tilly x x

atypicalblonde

Sounds fabulous Tilly, enjoy xx