Living on next to nought - is that the key?

dreaming

Hi GP.
I have saved the recipes for the soups that I am going to try in New Year and yesterday bought my first jar of Sumac, as I have seen that mentioned in many of your recipes. Can I ask what other spices you use? I have the "usual" ones (rosemary, basil, mint etc.) but are there specific ones for the middle eastern recipes you use? My big shop was delivered yesterday. I always stock up on store cupboard items just before Christmas then try not to shop (except for fresh stuff) until February. Why is there always about 10 things which won't fit in the cupboards? Going to re-stock the freezer today after it's annual defrosting, then work out where to store the cat food - under the bed is full, cupboards are full, garden shed is full.

brizzledfw

Hi there GP and followers

Just popping by to say that shepherds pie and crumble look LUSH..I am hungry again already and I have already had my second elevenses :rotfl:

PS I had a sh8te night too..maybe its something to do with the moon??!!

EssexHebridean

Sorry to hear sleep is in short supply GP - horrible when you get into a cycle of that. I've been struggling a bit myself over the last week or so but thanks to help from some fab pals (Pippi included) I've risen above it I think - or whatever you do to a black dog anyway! I hope your sleep issues trot off in much the same way.

Your dinner looks scrummy again - and yes, I'd guessed it was a veggie version of bobotie! For dried fruit, keep an eye on B&M / Home bargains if you have one locally - I got bags of 500g dried apricots in B&M a few weeks ago for 59p a bag. Bargainousness indeed - I bought a few! (They were Whitworths ones too - so come under the heading of "posh" compared to my usual T's Value!)

Brizzle - absolutely with you on the "ethnic" supermarkets - the big Chinese superstores are amazing too. We also have a Turkish one near to where I work that does THE most amazing pitta and other bread - and all for buttons practically. SO much nicer than anything the aformentioned big-beast Supermarket sells. :T

If it helps inspire at all by the way - our dinner for tonight (and tomorrow) was bubbling away in the SC overnight - stew! I made extra yorkies to go with chicken & mash last night too so we'll be having those with tonights, and I may push the boat out and do dumplings with tomorrows!

Pippilongstocking

:eek:Meal plan empty tonight:eek:

sure you'll get it sorted

Quietly mumbles KC having router probs at moment so not trapped in large grand house and estate mazes

:rotfl:

I'm aff ooot at a craft evening, fear not I'm writing thank you cards and reading a recycling book, I can't craft for toffee.

Later on I expect a full tea disclosure :j

EH - fingers in ears for all things evil and dried and fruity - BLEURGH!

I've decided if raisins are dried spiders, apricots are dried giant yellow bumble bees.

Pippilongstocking

Ps greying thank you, we can always rely on yu to give proper turnip identification :-) most happy!

Greying_Pilgrim

Good Evening :hello:

Visitors - how luverly

dreaming - I'm going to answer your question in a separate post - but ta v much for asking

brizzle - you and Pipster - her of the 'two teas' - have made it abundantly clear where I have been going wrong in life - I only have one dinner, sometimes skip breakfast and have one lunch - gadzooks, must rectify immediately! :rotfl:

EssexHebridean wrote: »

Brizzle - absolutely with you on the "ethnic" supermarkets - the big Chinese superstores are amazing too. We also have a Turkish one near to where I work that does THE most amazing pitta and other bread - and all for buttons practically.

To coin da yoof of today - I am 'well jel' I wish I had one near me

EssexHebridean wrote: »

If it helps inspire at all by the way - our dinner for tonight (and tomorrow) was bubbling away in the SC overnight - stew! I made extra yorkies to go with chicken & mash last night too so we'll be having those with tonights, and I may push the boat out and do dumplings with tomorrows!

I don't know if I am ahead of you or behind you - but dumplings made an appearance Oh and ta for the tip off re HB and their packages of discount price 'yellow bumble bees' that's the downside of NSD - you don't go into shops to see what is what

Pipster - you just crack me up :rotfl::rotfl: But ta for the information that KC has not been abducted by over-zealous DrW fans, and sent to a galaxy far, far away, and not made in back in time for her tea

Well, I achieved a NSD today :j must update siggie later.

It was a no triumph no tragedy type of day - but those are good sometimes.... I managed to finish off a letter to a friend to put in with a 'card o the season' and popped that in the post as I was passing - stamp already bought, so no cost

If I can get DP to address 2 envelopes tonight, that is the seasonal post dealt with here at Greying towers - again, as we have stamps, it will incur no expenditure, just in case I manage to snag another NSD tomorrow

It was a lot colder today - yet again I was glad of my 9.99 coat - kept me well toasty

I'm also pleased to report that 2 of the 'discounted' cosmetically less-than-perfect bananas were, on unpeeling, found to be blemish free and perfectly edible Here's hoping we can repeat the same trick 3 times more this week

So dinner this evening ended up being stew and dumplings. I threw a load of beans into hot water this morning and let them soak all day. Tonight I cooked them in the pressure cooker and made a bean stew. It wasn't very complicated - mostly because we're a bit low on provisions. But basically oil, 1 onion chopped, 2 sticks of celery sliced, 1 garlic clove chopped, 1 red pepper chopped, 1 tbsp. paprika, 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, 1 bay leaf, 1 box passata, 1/2 a stock cube, a quantity of cooked, mixed beans - I used aduki, black-eyed bean, haricot and chickpea. 1 tbsp. mixed herbs and/or chilli powder to suit. Salt and pepper to taste.

Fry the onion, garlic, celery and red pepper in the oil, add the spices and stir. Pour in the passata and crumble in the stock cube and add in the bay leaf. Stir and cook for 10 mins or so. Add in the beans, stir and add in more water if it needs it. Cook for another 10 mins or so to allow flavours to meld. Add in the herbs/chilli if using. Season to taste. Serve with dumplings if required - or, baby - if it's cold outside

Picture here;



And I have to say, the chipotle chilli powder made the dish - lovely and warming Very inexpensive, and I have to say, because of the pressure cooker to cook the beans, actually quite quick to make

Today I am grateful for these 3 things;

that I am burning wood on our fire tonight, and not shoes, to keep warm - on R4's 'PM' programme a journalist interviewed a family in Syria that were having to do just that.

that even when stocks are low, we still eat well and are full and satisfied

for intelligent 'conversation' and belly-laughs, in equal measure - Thank you

Thank you so very much for popping in, reading and commenting. I continue to be overwhelmed by your support.

See y'all later.

Greying

Greying_Pilgrim

dreaming - thank you for asking what (to me) is an incredibly interesting question. I am happy to tell you what spices I have, but I would like to add the 'health warning strapline' that I did not purchase all these spices at one time and have built up my spice cupboard gradually. I wouldn't want anyone to think that they couldn't make X before they had every single spice in the range, because that simply isn't the case.

I try to buy my spices from anywhere other than soopermarkets as they are very expensive. I am also more confident of buying spices in bulk now that I know what I use most of ie cumin, coriander and paprika

So I have;

Cumin - Ground and seeds (if new to it, buy ground first and seeds later)

Coriander - Ground and seeds (if new to it, buy ground first and seeds later)

Cinnamon - ground and I have some cassia bark (but again, powder 1st)

Fresh ginger or ground - these aren't as interchangeable, and are pretty specific in their use. I use more 'fresh' than ground.

Turmeric - powder (be careful, it stains everything that it touches)

Green Cardamon Pods - worth getting these and grinding (very simple to do) as needed, not worth getting the powder

Paprika powder - wonderfully versatile - get the 'sweet' rather than hot though, and if possible from the Asian section - better value for money.

Black peppercorns

Mint - dried and fresh - much like ginger, specific uses for each.



The following spices are more expensive, I use less of them, but they are useful to have, but I'd buy these only once I'd got ^^ above

Cloves - a little goes a long way

Nutmeg - whole, not pre-ground

allspice (aka 'pimento') - these berries are great, but need to be ground up. They are expensive though, but actually I use them quite often (but sparingly) - can be sourced in caribbean food shops, as a key ingredient in cuisines of that area

Fennel seeds - very aromatic - and a key 'sweet' spice.

Fenugreek seeds - a key spice in curry mixes, but also used in middle eastern cookery.

Saffron - nope, I don't have any in my cupboards , but it is a key spice of the region. Until I win the lottery, I am unlikely to have it in stock.

I have one or two other spices, but you specifically asked for those used in middle eastern cooking - I have double-checked what the late Arto der Haroutunian had to say on the matter and he agreed with my store cupboard - except he included saffron! I am learning about this cuisine - so please don't think me an expert - I'm just an enthusiastic amateur.

I'm super impressed you got Sumac - I only got some in September

Anyway, I hope I've helped you with this list, but please don't think you need to get it all in one go, you really don't

The next spice that I have on my 'radar' is caraway. I've never used it, but spied some seeds in holl&barr, so may purchase myself a 'C'mas gift. See - even I haven't got everything

HTH

Greying

Pippilongstocking

I'm liking your stores and nodded a lot - thanks for the question Dreaming - I found the answer very interesting.

Greying dear chap I'm wondering where you stand on a couple of jars I got for pressies (I'm known as Pippi-two-teas here as well in real life, so I often get given food related stuff - for which I am always grateful, especially when cheese is posted )

I've got celery seeds (organic egyptian - you can tell these were a pressie) and a tiny jar of what I think is a black truffle - never fear we're not rich - its the size of a half walnut and in oil. I'm scared to open it as I know folks rave about it but I'm not sure.

As for celery seeds, no clue, they just taste like very bitter celery......

Spice enthusiast any suggestions


(I loved the look of your tea - my second tea was a reduced fishfinger sandwich with f/f's on offer lurking in the freezer, reduced bread/cucumber/salad/spring onion and guacamole - I did not put any red pepper on it, it was not reduced, it was as stated my second tea and too posh for this sandwich which is a snack.)

In my defence I talked in real life to real people tonight having sewed a xmas jumper sticker on a child jumper (long story) and I was hungry upon my return.

PS I'm glad you're not burning shoes either and that your jacket was cosy.

Thanks for your post I do look forward to it.

Only 10 sleeps until the days are longer again - woo hoo!

PS I blame the sea air and general ants-in-the-pants lifestyle for my constant hunger or I am a large white seabird with a reinforced head and a yellow patch.

Greying_Pilgrim

Pippilongstocking wrote: »

I am a large white seabird with a reinforced head and a yellow patch.

Greying thinks about asking Pippi where the yellow patch is located for bird identification purposes..... then thinks better of it :whistle::rotfl::rotfl:

Greying

Greying_Pilgrim

Good Morning :hello:

Pipster - thanks so much for your lovely supportive and interesting post - you ooze positivity

I've never had celery seed, I shall be honest, but the thing that immediately sprung to my mind was celery salt - ie lightly toast the seed and then grind and add to salt (pref sea salt) as an additional 'savoury' note to add to dishes. However, a quick google throws up that they are useful for adding to coleslaw and potato salad, which I think would be a rather spiffing way to jazz up 2 dishes, which sometimes can be achingly bland. However, on the subject of 'yellow patches' it seems it is a product you don't want to be too 'heavy-handed' with...... jus sayin.... :whistle:

I was always under the impression that truffle was always a match with eggs - which ever way they are cooked? Again, I have never used that product - in fact, never used truffle, so don't really know. I would advise that whilst the truffles in oil are a different proposition to the dry ones, it would probably still be worthwhile using a little at a time - I think it can overpower a dish quite quickly. But you have the added advantage of having truffle infused oil to drizzle over pasta, over a pizza, to finish off a risotto etc

So, Thursday already.

I'm going for a NSD today again. We're ok for milk - and bananas

Dinner this evening is soup. I've made it before, but not since I have had this diary I think, so i'll see if I can a) photograph it successfully and b) find the recipe online tonight. I'm hoping to make some soda farls to go with it too, as I've not made any in a while.

Oh, and as I was dropping off to sleep and thinking about ^ soup last night, it occurred to me dreaming that sesame seeds and dried thyme are also a useful addition to the storecupboard - but it would depend on you a) liking tahini and b) not being allergic to sesame as so many people are. Sesame seeds do also go rancid fairly quickly, so don't buy in huge amounts.

Right, I'm definitely running late, best get up and at 'em.

Thanks for popping by, reading and joining in - I greatly appreciate it.

See y'all later.

Greying