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Post by marispiper on Jun 22, 2017 16:42:43 GMT
I've made a really decent ratatouille a couple of times now as the ingredients are in season...peppers, courgettes,aubergines, tomatoes,basil. Nice hot but even nicer allowed to cool a bit (or cold)
Lamb chops and new potatoes with it tonight (less of a faff now I have a potato scrubbing brush😄)
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Post by rondetto on Jun 22, 2017 17:54:51 GMT
Oooh Lamb chops, lovely with freshly made mint sauce. During the summer I make lots of small jars of mint sauce with chopped onion and a little sugar and freeze it. Through the winter it is lovely on a roast dinner.
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Post by marispiper on Jun 22, 2017 18:45:38 GMT
The chops were as tender as a mother's kiss...NZ from Lidl!
Yes, used apple mint from the garden 😊
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Post by rondetto on Jun 23, 2017 12:10:31 GMT
I've just cut a lot of mint up and made a few more jars of mint sauce. In the freezer and ready for winter now.
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Post by Deleted on Jun 26, 2017 11:19:08 GMT
I've just cut a lot of mint up and made a few more jars of mint sauce. In the freezer and ready for winter now. Starting to envy you all. This is the first year since I can't remember that I have not grown anything to eat. I usually have an awful lot of stuff growing and up until a couple of years ago used to sell the surplus at the gate. Maybe next year..... |
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Post by rondetto on Jun 26, 2017 12:26:34 GMT
Next job will be when the apples are ready. I make crumbles and pies and freeze them too. We give more away than we can use because they all come ready at the same time.
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Post by marispiper on Jun 26, 2017 12:31:16 GMT
I've just cut a lot of mint up and made a few more jars of mint sauce. In the freezer and ready for winter now. Starting to envy you all. This is the first year since I can't remember that I have not grown anything to eat. I usually have an awful lot of stuff growing and up until a couple of years ago used to sell the surplus at the gate. Maybe next year..... You were otherwise occupied this year, eh? The only edible things in my garden are herbs in pots and they aren't exactly flourishing so no need to feel too envious😊 |
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Post by Deleted on Jun 26, 2017 13:37:53 GMT
Quite so Maris. But I will be OK for apples pears plumbs and all the soft fruit.
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Post by rondetto on Jun 26, 2017 17:15:43 GMT
I have some trees that are strictly for cooking and some that are lovely and sweet for eating.
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Post by honeybear on Jun 27, 2017 12:06:07 GMT
Quite so Maris. But I will be OK for apples pears plumbs and all the soft fruit. Plumbs? Do you get them at the plumbers? Save |
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Post by Deleted on Jun 27, 2017 13:35:02 GMT
Quite so Maris. But I will be OK for apples pears plumbs and all the soft fruit. Plumbs? Do you get them at the plumbers? SaveNo, I get them from the same place as I get my typos from. |
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Post by mickeymo1 on Jul 21, 2017 19:10:44 GMT
Can we please have your recipe for the ratatouille
Mickeymo1
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Post by marispiper on Jul 21, 2017 20:24:28 GMT
Can we please have your recipe for the ratatouille Mickeymo1 So easy! Quantities increase depending on how much you want to make...say for two... Small onion finely chopped Clove/s garlic chopped Couple of courgettes chopped into chunks One Aubergine, same One pepper, chopped but not too small Tin of good tomatoes (not 'value') Basil (fresh) Heat some olive oil and fry garlic, watching it, and as soon as golden, add the onion and soften without browning. Then add all other vegetables and turn over a few times. Add a little salt and pepper and half a teaspoon of sugar, put the lid on and turn right down to let them sweat for a couple of minutes. Then add the tomatoes but not the juice - break them in half to let the juice run a bit but you want them to be chunky. Only add the juice if it is really needed as you don't want the end result to be too liquid. Add the basil stems, check seasoning and leave on VERY low heat for about half an hour. Last of all, when cooked, add a couple of teaspoons milk. Cuts any acidity. Check seasoning. Mmmm... Best served when allowed to cool a bit so it's just warm. Cold the next day still good. |
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Post by marispiper on Jul 21, 2017 20:30:37 GMT
Can we please have your recipe for the ratatouille Mickeymo1 Hope you enjoy the dish and even more, hope you enjoy the board. Stick with us Mickey - we're a good lot. Welcome! |
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