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Hippeechiq wrote: »
Sounds like you're doing really well angelatgraceland , as are a lot of people on here, so well done everyone :T
I go to [email protected] most days for milk, so I'll look for leeks next time I'm in, thanks
What does butternut squash taste of/like? Please don't say pumpkin as I've never eaten that either, but I'm just curious.
Made a Shepherdess Pie last night for tea - it's probably the fourth or fifth time I've made it, but there's no escaping it....it's boring and bland, and my least favourite tea of the month, and I so don't want it to be, as I don't have many veggie meals, so really don't want to drop it from the menu. Last night I used Leek instead of onion, and it was even more bland than usual :rotfl: - anyone got any suggestions for pepping it up a bit please? 1 Clove Garlic
1 Tbs Flour
½ pint Veg Stock
110G Red Lentils
1 Tin Baked Beans
1 Tin Chopped Tomatoes
Lots Freshly Ground Black Pepper
I use Lazy Garlic in all my cooking. 1tsp = 1 Clove (always been a bit shy of using the real thing, as I don't want to walk around reeking of garlic) I tried upping that to 1½ last night, I also added ½tsp Onion Salt, but then had to counteract that with a bit of sugar as the stock cube contains salt. It all got eaten, but it was bland beyond belief for all the faffing about involved in making it, and as the recipe stands, I don't think I can force myself to be bothered to make it again.
JackieO wrote: »
My late am-in-law used to make cheese on toast with milk and mustard, grated up in a saucepan on the top of the stove and brought to a slow rolling boil .Has anyone else done this only I can't remember exactly how she did it .She said that it was the way her OH told her to cook it the 'proper welsh raebit ' way that his mum cooked for him in Tredegar when he was a boy
Hippeechiq wrote: »
Re the Butternut Squash.....not for me then, as I eat carrots under duress, but I can't be doing with parsnips at all _pale_
rosieben wrote: »
Any preferences as to how I re-organise? are there any sections that you don't use that I could get rid of? all suggestions welcome, this is YOUR recipe index
Brodie1 wrote: »
for years I have used marigold bouillon stock (comes ina small tub) or kallo. Both excellent , made the mistake the other day of buying supermarket own brand, far too salty with no depth.
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