Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi all,
Vanilla are planning an update to the site on April 24th (next Wednesday). It is a major PHP8 update which is expected to boost performance across the site. The site will be down from 7pm and it is expected to take about an hour to complete. We appreciate your patience during the update.
Thanks all.
Vanilla are planning an update to the site on April 24th (next Wednesday). It is a major PHP8 update which is expected to boost performance across the site. The site will be down from 7pm and it is expected to take about an hour to complete. We appreciate your patience during the update.
Thanks all.
Random recipe thread
Comments
-
please post the recipe.
But of course! :pac:
Currywurst mit Pommes
There are different types of sausage that can be used for Currywurst, depending on the region. I used Bratwurst that are on sale in Aldi and Lidl.
Between googling and what seemed right to me I came up with something that I think is somewhat similar.
Currysosse
500ml carton of tomato passata
Squirt of tomato puree
Sugar
Pinch of salt
Teaspoon of paprika
Teaspoon of Cayenne pepper
Two teaspoons of medium curry powder
Glug of Worcestershire sauce
Put everything into a pot and allow to come to a simmer. I found the sauce to be thick enough and it didn't need to reduce.
This would actually be enough for three or four servings.
Pommes
For the chips take four medium-sized potatoes and peel and chip them, making thin chips: 0.25"or so in width. I used my chip maker tool that I got in Lidl. Now leave the chips to soak for a few hours in water.
After soaking take the chips and, let them drain and pat dry with a tea towel.
Heat a pot of oil until it gets hot enough so that a chip dropped into it starts to fizz. Fry the chips until the edges of them just begin to colour. Now take them out and leave to drain.
Wurst
2-3 Bratwürste
Heat your frying pan and place the sausages on it. I have a griddle pan which makes nice grill lines. When they're done on both sides remove them and cut into slices, about 1.5cm in width.
Now return the chips to the oil to finish them. This happens very quickly (ie. within a minute!), as they take on colour and crisp up.
Let them drain and sprinkle on salt, garlic powder and paprika and toss lightly.
Then serve like here:
Pour sauce over the slices of sausage and then sprinkle over some curry powder.
The chips are served with ketchup and mayonnaise: Pommes rot-weiss.
Juten Appetit!0 -
-
-
-
-
Advertisement
-
-
-
CaptainPendulum wrote: »Hi Shinikins, which site do you use? I only brought one bottle home and it's nearly gone
You can get it from either frenchwines.ie or curiouswines.ie. The latter has only the one for sale, but its very good and great value at €23. I've found it can be extremely expensive here :mad: If your anywhere near Bray, Hollands Fine Wines also stock it. If you know of anyone coming home from holidays from France the duty free shops sell it too, not as good as the bottles you can buy at the roadside in Bordeaux but pretty nice!!0 -
-
CaptainPendulum wrote: »Hi all,
Had this at a friend's in the Loire Valley a few weeks ago. They're into their food but are happy to serve something that easy peasy and delish..
Cut a mellon (the smaller, yellow ones) into 2. take out the pips. Pour a shot of Pineau into the resulting hole. Eat!
Each time you eat a piece, the Pineau begins working on the next bit. I know Pineau is hard to get here so I would imagine a red martini might suffice. It's as easy as you can get but it's tres tasty.
CP.
You can also do this with Port and add a few raspberries to it ... Yum !
Enjoy !
Valerie 0 -
Advertisement
-
-
-
A quick and easy recipe to resurrect this thread a bit!
Chocolate Biscuit cake
Ingredients:
225g good quality chocolate (I use Lindt)
275g butter
150ml golden syrup
400g biscuits, broken up (I use a combination of Digestives and either Marietas or Rich Tea, but whatever plain biscuits you like - I used Ginger Nuts once and they were lovely too)
125g nuts (optional)
125g dried fruit (optional - I never put fruit in, but I'm sure it'd be fine)
1 packet of Maltesers (optional)
Method:
Grease and line a regular loaf tin or a 15cm/6" round tin
Melt the chocolate, butter and golden syrup and mix well.
Allow the mixture to cool a bit (as I find that if it's too warm the biscuits end up soaking up some of the mixture which takes away some of the crunch) and then add the broken up biscuits, Maltesers and nuts and mix well.
Pour mixture into tin, patting down well as you go to make sure it's even on the bottom.
Leave to set for a few hours, preferably in the fridge.
Best enjoyed with a big mug of coffee
Note 1: I use 100g (1 bar) of Lindt Milk Chocolate and 125g of Lindt 70% Dark because I'm not massively keen on strong dark chocolate flavours, but I'd find all milk chocolate overly sweet with the golden syrup etc, but use whichever chocolate you like.
Note 2: I find that when I'm slicing it it tends to break up a bit, but when you taste it you'll not care about that
0 -
-
-
-
-
-
-
-
Advertisement
-
-
-
Summer Pasta
This is an ideal lunch, or accompaniment to a main meal, is easy to prepare. For best results, make it a day before. I made this yesterday for two vegetarian friends and they absolutely loved it, as did I.
Ingredients
250g cooked, cold pasta (penne is ideal, but it doesn't really matter what type)
approx. 75ml Olive Oil
One clove of garlic, finely chopped
a good sprinkle of dried oregano
cherry tomatoes
hallumi cheese (feta can be used, but if it is, add this just before serving as it tends to fall to pieces if left overnight)
Directions
Pour the olive oil into a bowl, add in the garlic and oregano. Stir well and set aside.
Chop the cherry tomatoes into quarters, slice the hallumi cheese into similar size chunks.
Put the pasta into a large mixing bowl and add the olive oil mixture. Mix it well to ensure the pasta is covered completely, ensuring you don't break any of the pasta pieces. Add in the cherry tomatoes and cheese, leave overnight in the fridge, but serve at room temperature.
Enjoy!
I wasn't expecting much from this, I gotta say. But holy mary mother o' god, it was FANTASTIC! Thanks so much. Gonna do it for lunch again tomorrow. 0 -
-
Bacon & Eggs (à la "French Laundry Cookbook")
Something you can do with your left over quail eggs if you make this. I'd eat these all day long. Would make for a nice amuse-bouche.
Ingredients:
Brunoise (carrot, turnip*, leek)
Quail Eggs
Applewood Smoked Bacon (Hickory will do nicely - actually any bacon will do nicely because it's all gorgeous)
Beurre monté
* I think "turnip" here means these and not these
Method:
1) Brunoise: this is a tiny cut of veg often used as a garnish. Make a big batch of it and freeze it to use in small quantities whenever you need: To make it you need:
1 part carrots, sliced lengthwise into 1/16 inch-thick slices
1 part turnips, sliced lengthwise into 1/16 inch-thick slices
1/2 part leek greens (dark green part)
I skipped the leek in this batch because I didn't have it. When using it I just add some chopped chive to make up.
2) Quail eggs: Get a bowl of cold water ready. Poach the eggs (see also here) and place each one in the cold water. Trim any tails bits if you want to make it look more fancy. The eggs'll keep fine in the cold water in the fridge for a couple of days.
3) Bacon: freeze some slices and then slice into 1/8 inch-slices (the freezing will make slicing them so thinly a bit easier). Fry in a pan til crispy.
4) Beurre monté: cube enough butter for what you need. Bring a couple of tbsps of water to the boil in a small saucepan and gradually add the cubed butter whisking all the while to emulsify it. If you're only making a small amount of these eggs you'll get away with just using some melted butter.
5) Remove the Beurre monté from the heat and add the eggs. Let them warm up without cooking through.
6) To serve: put the spoons in a cup of hot water for a minute. Put a few tablespoons of the brunoise into the pan you cooked your bacon on to heat up. Put the spoons on a plate (not the one you'll be serving on), add the sliced bacon then spoon the eggs and sauce on top. Add the brunoise on top again and season. Then move each spoon to the plate you'll serve on.
unctious egg0 -
-
-
-
-
Advertisement
-
Advertisement