The OS Doorstep - a helpful and supportive thread in these tough times

FairyPrincessk

That is ok for now, Lyn. He has assured me we won't go vegan for now. I'll know where to come if things change! I've also made note of the author's name, Linda Majzlik.

We've just had a chat over lunch, and have agreed to try local butchers with him asking questions about their sources until he finds one he is comfortable with, but it will be on an as and when basis so the vegetarian experimentation is probably going to be in full blast starting next week and I'll be working on getting some batch cooking veggie recipes into my repertoire.

I want to thank you all again. Really, truly. This had me very upset last week and I feel far more confident that I'll be able to experiment and learn some new skills with all of your wonderful suggestions. Not to mention those of you who took the time to look up and type out recipes and book titles for me.

FairyPrincessk

Lyn, quick question--have you cooked much with the brownish lentils I think they're called puy? I'm thinking of getting some to experiment with, but was wondering if there were any tricks to them. Could I try them in the dahl recipe? I had a dahl made by a wonderful Spanish lady once that used them---I think it was seasoned quite like yours. I remember them being a bit nuttier in flavour than red.

[Deleted User]

FPK Puy Lentils take a bit longer to cook, up to 45 minutes but I don't see any reason why you wouldn't be able to substitute them into any recipe using red split lentils. I worked out a lovely recipe using them which converts into a bake the next day

Lyns Lentil Tapenade

1 cup of Puy Lentils
2 and a half cups of salt free vegetable stock
2 tablespoons of chopped garlic
2 tablespoons of sundried tomatoes, chopped
1 tablespoon of olive oil
3 tablespoons of capers rinsed and drained well
1/2 a cup of pitted black olives, chopped fine
2 tablespoons of lemon juice
1/2 cup of fresh parsley
salt and fresh ground black pepper to season.

Rinse the lentils and put them into a large saucepan with the stock, garlic, tomatoes and bring to the boil, then simmer for 40 minuites ish until the lentils are soft and cooked through. Cool down. When cool process in a food processor for about 30 seconds, scraping down the bowl a couple of times. Add in all the other ingredients and process until smooth. Serve with toasted bread, crispbreads or crudites.

Next day you can make
Tapenade Bake
2 - 3 oz of cheese in small cubes (I used cheddar but any cheese will do)
1 onion chopped small
1 clove of garlic chopped small
1/2 a small butternut squash deseeded and chopped small
1/2 a green pepper deseeded and chopped small 1 stick of celery chopped small
8 halved of sundried tomato chopped small and some of thier oil
a good handful of pitted black olives chopped small
1 small carrot peeled and cut in small cubes
1 small parsnip peened and cut in small cubes
1 leek chopped
1 oatibix/weetabix biscuit
2 tablespoons ground almonds
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
3 tablespoons of the lentil tapenade
1 tablespoon of sundried tomato paste
1 tablespoon of olive oil
some dried cranberries if you like them
dried basil,oregano, rosemary as much as you personally like
salt and black pepper to season
some butter for the top of the dish

Fry any fresh veg in some of the oil from the sundried tomatoes until softened. put into a large bowl and stir in all the other ingredients except the butter. Put into a greased ovenproof dish, dot with butter and cook at Fan oven 160 degC for 40 minutes, conventional oven 180 deg C. We had this for christmas dinner for a couple of years, went down very well, Cheers Lyn xxx.

FairyPrincessk

Lyn,

This is brilliant! I love recipes that have leftovers you can re-make like this and OH loves things with capers. I've added it to the file. x

FurryBeastOz

Lemon Curd Cake recipe amazing. Made yesterday. Today 2/3 gone. Only me and DH in the house. I haven't had any!

RAS

MrsLurcherwalker wrote: »

Lillibet, we do have a very small fruit press designed for home wine making, I found it at a boot fair some years ago and it is what makes it possible to make the cider. It's a very basic method. Chop up any apples you have, windfalls are fine, just wash them but chop them in the skin with the core in and even a bit of bruising doesn't matter, but not if they're on the way to being rotten. We blitz the chopped apple in the food processor and then press the pulp in the fruit press and put the resulting juice in demi johns with a bubble trap to do the initial fermentation,

We found this http://www.rigamontipietro.it/english/home.swf a very effective off -grid alternative to food processors, scratters and juicers when reducing apples to pulp.

Attach a small boy and it is even easier.

jem132

Hi pleasecould someone point me in the right direction for the lemon curd cake I have spent the last day looking for it but can't find it.

We are also discussing going vegetarian. I was a veggie for years but when I was pregnant with the boys incharge had very low vitamin levels so ate meat but I only like chicken and beef and can't stand meat on the bone.

Lyn iv also added those books to my amazon wish list my nanna and mum buy me things for there as a surprise.

I've just had the most buitiful cucs cucs cold with olive oil and lemon +mustard and spring onions stired through delish.

Fuddle I gave up crochet but am thinking of starting up again what size hook do you use?? I can't read patterns so struggle.

Does anyone that lives in West yorkshire want a sewing machine?? I have a spare one dh says we need the space.


Happy days all

melymay

Evening ladies.

long time lurker, read every day, weird shift pattern so don't really respond . . but love your 'family'

So I have shingles, house bound for a few weeks at 42, single, working . . and a clothes hanger comes in to use for those itchy moments . .

I feel like I have etched a red cross on my front door as my Mum is getting on a bit (she says the same and knows it ), Sister is a nurse and best friend cares for her parents.

I wouldn't wish this on most people but a glass of wine is easing the pain/itch/uncomfy-ness of it all.

To all those I read about with ongoing problems . .I salute you . .

A bag with some ice cubes has my name on it . .

Loads XX

[Deleted User]

Hello MELYMAY poor you, shingles is most definately NO FUN AT ALL!!! welcome to the thread, you don'tneed the red cross on the door or the bell to ring and shout of unclean on the interwobulator do you? Hope the wretched illness clears itself very quickly and that the pain and itching is berable until it does. Nice to have you with us pet, be well soon, Cheers Lyn x.

melymay

thanks Mrs LW . . really want to mail a picture of my 'pox' to my boss . . . will resist til the weekend is done