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#6092 31-08-2015 11:29am
dibkins

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I'm gonna make a lasagne. The way i like it is a sort of solid lasagne with a heap of sauce around it. I'm not a huge fan of runny bechamel (also going gluten free and i don't want to faff around with flour substitutes). Has anyone any suggestions for a tasty, slightly more solid white layer? I've seen creme fraise posted about, maybe with a little egg to set. There is also the american style ricotta option, but i always find that a little weird for some reason. I'll be freezing portions as well!

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#6093 31-08-2015 11:39am
MissFlitworth

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I use a creme fraiche mix, rarely make a bechamel, it doesn't stay runny when cooked. Got the idea from this Jamie Oliver recipe but I never add the anchovies

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#6094 31-08-2015 11:47am
dibkins

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That is a nice simple one alright! I love the taste of creme fraiche as well. Nomnomnom.

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#6095 31-08-2015 4:15pm
Loire

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Anyone ever cook a Pastitsio? Came across it in the Guardian on Saturday and the online version is below - looks kinda interesting...

http://www.theguardian.com/lifeandstyle/2015/aug/28/pasta-tomato-sauce-recipes-yotam-ottolenghi

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#6096 31-08-2015 4:22pm
MissFlitworth

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Ooh Loire I haven't ever made one of those but it looks like the kind of delightful stodge that I need to make this week to take the edge off the Winter-in-August thing we have going on.

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#6097 31-08-2015 4:33pm
Mrs Fox

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Loire wrote: »

Anyone ever cook a Pastitsio? Came across it in the Guardian on Saturday and the online version is below - looks kinda interesting...

http://www.theguardian.com/lifeandstyle/2015/aug/28/pasta-tomato-sauce-recipes-yotam-ottolenghi

It's been years since I made one, but it looks no where as good as Ottolenghi's!! Bookmarking it!

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#6098 31-08-2015 4:49pm
Loire

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Mrs Fox wrote: »

It's been years since I made one, but it looks no where as good as Ottolenghi's!! Bookmarking it!

I buy the Guardian most Saturday's and the food section is great. I find that usually his recipes call for some "mad" ingredient that you would have difficulty sourcing and use only the once, but this one is a nice break from the norm.

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#6099 31-08-2015 4:50pm
iwantmydinner

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I've never made it, it looks unreal though and it going on the treat day list...

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#6100 01-09-2015 10:38am
kylith

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I spent yesterday making up a chicken casserole with cauliflower mash top that I could stick in the oven today, but all I'm craving is Tesco burgers with spaghetti hoops. I don't even particularly like spaghetti hoops, but I want them so badly.

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#6101 01-09-2015 10:56am
iwantmydinner

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Life is short, eat the spaghetti hoops

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#6102 01-09-2015 10:56am
kylith

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I might go with beans instead. Beans > spaghetti hoops.

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#6103 01-09-2015 10:57am
Dizzyblonde

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+1
The casserole will keep, and some days you have to have what you crave

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#6104 01-09-2015 12:30pm
Zelda247

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I spent yesterday making up a chicken casserole with cauliflower mash top that I could stick in the oven today, but all I'm craving is Tesco burgers with spaghetti hoops. I don't even particularly like spaghetti hoops, but I want them so badly.

Could you share the recipe for your chicken casserole... I am always looking for a good one. .. thanks

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#6105 01-09-2015 1:06pm
kylith

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Zelda247 wrote: »

Could you share the recipe for your chicken casserole... I am always looking for a good one. .. thanks

I just kind of made it up as I went with 4 roasted chicken breasts that needed to be used up. I threw in some fried mushrooms too. I made the sauce with 50/50 milk and chicken stock, thyme and chives, and a roux of butter and flour. I bunged all that in a casserole dish. Meanwhile I steamed some cauliflower and mashed it up before grating in a bit of leftover cheese from the end of the fridge and chucked that on top of the chicken mixture. I'll give it about half an hour in the oven, until it's bubbling and the cauli has started to brown.

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#6106 01-09-2015 4:09pm
Faith

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Zelda247 wrote: »

I spent yesterday making up a chicken casserole with cauliflower mash top that I could stick in the oven today, but all I'm craving is Tesco burgers with spaghetti hoops. I don't even particularly like spaghetti hoops, but I want them so badly.

Could you share the recipe for your chicken casserole... I am always looking for a good one. .. thanks

Hi Zelda,

Just FYI, it's much easier for everyone to follow if you clearly quote posts . To do so, just click "Quote" at the bottom right of the post you'd like to quote:

You can write your own message in under the quoted post and it will appear clearly like this post.

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#6107 01-09-2015 4:14pm
keane2097

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Hey folks, quick question.

I haven't made a brine before and want to give this recipe a go:

http://www.boards.ie/vbulletin/showthread.php?t=2056717661

Anyone give me an idea what sort of salt:water ratio I should be going for?

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#6108 01-09-2015 8:02pm
homemadecider

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We're having a pulled pork & bad movies party this weekend - I'm finally going to use Sparks's lovely recipe from the Cooking Club. I realised I've been looking at his recipe for FIVE YEARS so we're finally going to make it. We'll do a dry rub on Thursday night, braise it for many hours on Friday night and Saturday morning and then serve with a selection of BBQ sauces that a friend picked up in the US this week.

We may have gotten slightly carried away in the butcher and we bought four kilos of pork shoulder... small me for scale. I was struggling to carry it the 20 min walk to the Luas! (Husband was carrying the wine )

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#6109 01-09-2015 10:33pm
Minder

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keane2097 wrote: »

Hey folks, quick question.

I haven't made a brine before and want to give this recipe a go:

http://www.boards.ie/vbulletin/showthread.php?t=2056717661

Anyone give me an idea what sort of salt:water ratio I should be going for?

About 4 or 5%. So 40g of salt to a litre of water. Then scale it up from there. If you are brining a turkey, use 6 litres of water and 240g of salt. A whole chicken will probably take 2 litres of water to cover with 80g of salt.

Make the brine by mixing the salt with half the volume of water. Heat and stir until the salt is dissolved. Add the remaining cold water or the same weight of ice to cool the brine. Use cold.

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#6110 02-09-2015 10:41am
Dizzyblonde

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homemadecider wrote: »

We may have gotten slightly carried away in the butcher and we bought four kilos of pork shoulder...

You'll be amazed at how little, if any, is left. People eat an astonishing amount of pulled pork

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#6111 02-09-2015 10:52am
Whispered

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I'm in the mood for a tomatoey, cocountty slightly spiced korma/tikka style sauce. Will be having it with just veggies or maybe tofu (or paneer if anyone has a recipe!)

Anybody have any nice ideas?

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#6112 02-09-2015 11:13am
dibkins

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At the risk of becoming a broken record: Green saffron red lentil dal^^

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#6113 02-09-2015 12:39pm
Whispered

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dibkins wrote: »

At the risk of becoming a broken record: Green saffron red lentil dal^^

Ok let me make it harder. I have dry yellow split peas and a can of coconut milk as well as various spices. Can I avoid going to the shop

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#6114 02-09-2015 12:41pm
dibkins

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I wouldn't start it without onion and ginger and possibly garlic. You won't get much of a tomatoey curry without tomatoes either! What spices have you got?

Ninja edit: This looks good, for chicken, but adapt for your lentils.

http://www.theguardian.com/lifeandstyle/2015/sep/02/nigel-slater-chicken-drumsticks-tomatoes-and-ginger

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#6115 02-09-2015 12:56pm
Whispered

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Ive got garlic and onion. No ginger.

Parsley, paprika, curry powder mix, cardamoms, cayenne, crushed chillies, cumin.

Lentils

Coconut milk.

I might try throw something together without going out for tomatoes. Really I like tomato for texture, but I'd get that with the lentils anyway.

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#6116 02-09-2015 2:01pm
keane2097

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Anyone recommend a decent hand blender that wouldn't cost a fortune?

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#6117 02-09-2015 2:57pm
Merkin

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dibkins wrote: »

At the risk of becoming a broken record: Green saffron red lentil dal^^

Oh I worship at the alter of Green Saffron!:D It's actually very similar to an idea I had some years ago so it just goes to show that we should act on these ideas! Had the tikka last night and I will do the madras next week. I have never in my life had the spices sing like that, they are so fresh and perfectly proportioned and while I never adhere to a recipe I do with Green Saffron as the spices are obviously measured for those stated.....perfect!

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#6118 03-09-2015 6:18am
Tom Dunne

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Oh Edamame, where have you been all my life?

Only recently discovered it and it's now my snack of choice. Although, I'm still working on the 5 pints I usually have with it.:pac:

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#6119 03-09-2015 8:12am
kylith

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Tom Dunne wrote: »

Oh Edamame, where have you been all my life?

Only recently discovered it and it's now my snack of choice. Although, I'm still working on the 5 pints I usually have with it.:pac:

I love edamame. It's a snack that's good for you!

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#6120 03-09-2015 8:37am
Gloomtastic!

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Tom Dunne wrote: »

Oh Edamame, where have you been all my life?

Only recently discovered it and it's now my snack of choice. Although, I'm still working on the 5 pints I usually have with it.:pac:

Never heard of them before. Do you eat them raw and in their pods?
Expensive?

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#6121 03-09-2015 8:40am
kylith

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Gloomtastic! wrote: »

Never heard of them before. Do you eat them raw and in their pods?
Expensive?

They're eaten steamed and lightly salted. They're cooked in their pods but you don't eat the pods.

You can buy them ready cooked and frozen in Asian supermarkets. Just take them out about an hour beforehand. Great with beer.

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