UK Amazon Kindle Forum discussion

He He... Yer ma's yer da an yer da's yer ma

Jud, you are being confusing again!

sorry. You saying "Your ma" reminded me of it. A local comeback basically insinuating the incestuousness of Northern Ireland

Sushi! Okay we have to stop at a services that has a Marks n Spencers.

Drool.

Ignite wrote: "Your Ma has made it for you in the past, I recall!"

She has indeed, in fact it was you that got me into this Japanese lark in the first place. I blame the parents.

Been meaning to ask all day...

I want to do a cheesy potato dish to go with gammon tomorrow night. I've got the potatoes and a block of decent cheddar.
Anyone got a tried n true recipe for me, please?

more sepcifically I blame the Mother

Bake potatoes in jackets, when cooked, halve the potatoes scoop out the middle and mash with cheese and butter (I also like to add sage) and scoop back into skins. Put back in the oven for 15-20 minutes to brown. Outrageously simple, tastes great and it works every time. Recipe courtesy of my mother-in-law!

That sounds lovely, Jenny, but unfortunately the potatoes I can get here aren't 'jacket able'. I can do that as cheesy mash, though. Yum!
Your mum really likes sage, too, if I recall correctly...

Yes, that's what I'll do. Cheesy mash it is.
...wish I could get butternut squash....sigh.....

Oh I love butternut squash! Roasted then mashed. Served with a lamb tagine.

Jenny wrote: "Oooh Mo I love sushi, the ultimate detox food. Alas my children are too young to make it for us yet but I am training them up!"

http://www.amazon.co.uk/Sushi-mould-J...
If this link works it is the simplest moulds for sushi. Maki is more difficult ( the rolling is involved). Children can make these easily if they pack the rice firmly.

Thanks Mo, I've been vaguely looking for a sushi mould for a while so will add this to my birthday list! We always roll it but it's a bit on the tricky side and I prefer nigri anyway.

I've started using lemon juice instead of rice wine vinegar for preference along with the mirrin. It's an authentic Japanese flavour combination (though not strictly speaking for sushi) and goes well with fish.

I've just had my breakfast (only a yoghurt though) and you're making me hungry!
Trust my daughter to be hanging around the recipe thread! I blame the parents.

I've got yogurt for my breakfast too. Can't stand the stuff, so I've not eaten anything yet.
I force it down as medicine.

I had a nice big warm bowl of ready brek with a generous helping of golden syprup on top for my breakfast ok well not that generous but enough to give it a yummy flavour. I love breakfast

Yum! I had something very similar, porridge with raisins and a little syrup.

I could talk about food all day! :)

You're in the right place, Jenny. We frequently do.

I've made the cheesy mash. It's in the fridge, ready to finish in the oven later. It's yummy, if I say so myself. The sage adds a lovely extra oomph. Thanks for that.

My hubby can't eat dairy so I did his goats cheese. It's...interesting. I'm not partial to goats cheese but I'm sure he'll like it.

I love goats' cheese. I want to marry it and have its babies!

That is strange I thought I put a link for a plastic nigiri mould costing £2.99 but it came up with a wooden on at £16.99. So check out the others in Amazon too.
I love goats cheese too.

Thanks Mo, maybe I won't have to wait until my birthday after all! Though I did really want the wooden one, so classy (I hope Ignite is taking note here!)

I love goats cheese but my kids hate it. It made daughter no 1 cry when she tried it as a toddler, she will make a great restaurant critic one day.

Ignite has her pad and pen out!

Oh I'd love to make someone cry with my cooking. Oops, my vicious side is showing isn't it?

Ignite? Really? Do you really want baby goats cheeses and wee kindles running round all over your house?

As Jenny so kindly shared the sage tip, I'll share that adding a touch of cinnamon to caramalised carrots makes them extra nice.
Dead easy too. I used to spent ages making them but now I use frozen carrots and put them in the oven.
Have a recipe...

Caramelised Carrots

Frozen carrots
Olive oil
Brown sugar
Apple cider vinegar
Cinnamon

Toss the carrots with the above ingredients. Sorry, I really can't give exact measurements. I go by feel and how many carrots I'm doing.
Say a couple tablespoons of oil and brown sugar to one tablespoon of vinegar to a half teaspoon of cinnamon for three cups of carrots.

Put into a baking dish and bake at 350F, stirring frequently, until floppy and browned and yummy. About 30 to 45 minutes, if you're doing lots.

the kindle will have to agree to sharing you with the goats cheese too, how likely is that?

That sounds lovely Patti, do you think it would work with parsnips too?

Continuing the Japanese theme I made a Japanese style soup out of leftovers for lunch which only took 5 minutes, I can share the recipe if anyone is interested. I eat this at least once a week when I'm working from home. I shall miss it next year when I'll be exiled to an office, perhaps I need to invest in a flask?

Oh yes please share the recipe. I'm always interested in quick soups.

The recipe is great with parsnips too. If you're using fresh, you'll need to parboil them first though.

I love parnips.

They are one of the very few foods I don't like Patti. They taste of perfume! I grow them though. Others in the family like them (as you can see).

Ok, quick Japanese soup:

You will need: veg such as carrots, spring onion, leek, cabbage, mouli; leftover cooked meat (optional), root ginger; sesame oil (optional); soy sauce; mirrin (or a pinch of sugar); dashi stock or a small piece of a stock cube

Put enough boiling water for each serving into a pan and add powdered dashi stock.

(I use Shimaya Dashino-Moto which I buy from the oriental supermarket, but make it weaker than packet instructions. If you can't get this you could use a bit of a veg, fish or chicken stock cube - enough to give a bit of flavour but without making it salty.)

Finely chop the vegetables and meat and add to the pan. Finely chop the ginger (thin julienne strips are good) and set aside.

Add about a teaspoon of mirrin (or a pinch of sugar) and half a teaspoon of sesame oil per person. Add soy sauce to taste (I use lots!)

When the veg is heated through but still crunchy, add the ginger then serve.

It's nice topped with sesame seeds or Japanese chilli (or both). I'd love to try it topped with bonita fish flakes but haven't found a good source for them yet.

Enjoy!

Thanks Jenny. That sounds light and delicious.

Quick and Easy Potato Soup

2 cups peeled and diced potatoes
I small onion diced and fried until transparent
2 chicken stock cubes and two cups water OR one cup chicken stock, one stock cube, one cup water.
Celery salt to taste
Black pepper to taste.

Boil potatoes, onion and stock until potatoes are very tender. Remove from heat and mash well with hand masher or puree with food processor. Add some boiling water if it's too dry.
Season and enjoy.

You can add grated cheese or bits of ham or diced cooked sausage for extra flavour.

That sounds very tasty, thanks Patti

Thanks Patti that sounds great, might have to try it for lunch!

I meant to mention that the cheesy mash went down a treat the other night. I had filled a huge casserole and every scrap was eaten. Well, every scrap in the British sense. What is with you people, refusing to take the last bit of anything? Drives me nutzzz.

Oh Patti - how big is a cup? Do I need some of those gadgety things or can I guess?

No, you can use a coffee mug. Exact measurements are only important when baking, really, and not always then.

My gramma never used measuring cups or a scale. She'd use a tea cup or a coffee mug and a silver teaspoon for measuring, when she did feel the need. Usually she'd go by eye, which is easy to do once you've done a recipe a couple times.

I've made a potato soup like that before and to be honest it doesnt really matter if the amounts are slightly out. I do it by eye as well. Havent made it since uni... was really handy then cause you can make a ton of it and then freeze it in portions.

Using actual celery rather than celery salt is also very nice, oh or leek. Yummy.

Might have to buy a hand blender....

You didn't find it went grainy after being frozen, Jud? Maybe it depends on the sort of potato?

Yes, leek instead of onion, of course, only use more. It does need frying though.
I love my hand whizzer. Use it all the time and it was only cheap. Wonder if amazon sell them.

Yep, of course they do but I think I'd spend a bit more money and get a better one than this...

http://www.amazon.co.uk/Haden-13723-B...

I didnt notice but I was a student... Maybe wasnt quite as nice as fresh stuff but still tasted good :o)

I have a Bamix. It costs an arm and a leg but it does everything my magimix does but in smaller quantities. It is one solid hand blender but it ought to be for the price.
I find potatoes go grainy in the freezer. I did fancy preparing my veg and freezing them before xmas but wasn't sure about the potatoes but "Auntie Bessie", or whatever multinational produces them, sells frozen roast potatoes. I just wanted good ones. I have to do most in goose fat and a few in veg oil for the family vegetarian.

I quite like auntie Bessie's roasties and her parsnips too. I'd do scratch for a special meal though.

Just a quickie, those cooking Turkey for Christmas you need to cook it the Phil Vickery way, here's the youtube video for you. Last year he had one million hits on his website! http://www.youtube.com/watch?v=R5xS5_...

We always cook our turkey this way, it's NEVER dry! ;-)

http://www.eastlothiannews.co.uk/news...

err...yummy?

Rosemary wrote: "http://www.eastlothiannews.co.uk/news...

err...yummy?"

Oh jeez.

Why not just eat a tub of lard with a spoon?

Rosemary wrote: "Positively baltic here today which is turning my thoughts to lovely warming winter foods. Thought I'd post this recipe which takes the humble swede and jazzes it up a bit! One of my favourites and..."

Is a "scottish turnip" the same as a Cornish turnip that we called swedes in the south?

:0)

I've been involved the 'great turnip debate' for years now.
Back home, we don't use the term 'swede' but we have two kinds of turnip. One with Orangey flesh and one with a pale yellow flesh. The pale yellow fleshed ones are eaten but mostly use as animal feed.
I think the pale ones here are swede?
All I know is that I love 'em no matter what they're called.

In Hampshire where I come from, swedes are big round root veg with yellow flesh (which get called turnips in Cornwall) and turnips to us are like over grown carrots with white flesh... I'm not sure what they call those in Cornwall!

:0)

Edit - that's not a turnip I've just described but a parsnip!!! Turnips are small and round, and white.

The overgrown carrots sound like parsnips?

Patti (Totally Bananas) wrote: "The overgrown carrots sound like parsnips?"

I realised that as soon as I posted and went back to edit, but not quick enough before my "deliberate" mistake was spotted by an eagle eyed moderator... :0)

Lol!
Hey it's the recipe thread! You know how I love the recipe thread! I always zoom straight at it!

So swede are bigger with darker flesh and turnip are smaller with paler flesh?

Have we settled the great turnip debate???

Patti (Totally Bananas) wrote: "Lol!
Hey it's the recipe thread! You know how I love the recipe thread! I always zoom straight at it!

So swede are bigger with darker flesh and turnip are smaller with paler flesh?

Have we settle..."

We have from one point of view but not everyone will agree. I used to get very confused when I saw "turnips" advertised at farms or shops down here and realised that they were "swedes" to me....

:0)

This is what I call a turnip. http://www.bigoven.com/uploads/Turnip...

This is a swede http://upload.wikimedia.org/wikipedia...