What Is For Tea?

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Green Aura
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Re: What Is For Tea?

Post: #288386 Green Aura
Thu Nov 03, 2016 5:30 pm

Sounds good. My gal would like it too.
Maggie

Never doubt that you can change history. You already have. Marge Piercy

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bonniethomas06
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Re: What Is For Tea?

Post: #289211 bonniethomas06
Wed Mar 15, 2017 4:43 pm

Going to bump start this old thread with the ground-breaking news that as my husband is abandoning me for the cinema tonight, I will be having a jacket potato, tuna mayo and some salady bits.

Anyone else eating something more exciting?
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Flo
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Re: What Is For Tea?

Post: #289212 Flo
Wed Mar 15, 2017 5:59 pm

I've looked in the deep freezer and have a surfeit of assorted beans (broad, dwarf, etc) and peas. So basically it's vegetable soup based around these for a long time until I've work the pile down.

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Re: What Is For Tea?

Post: #289214 Green Aura
Wed Mar 15, 2017 7:46 pm

Almond-crusted cod, celeriac fries and broccoli. Bloomin' lovely.
Maggie

Never doubt that you can change history. You already have. Marge Piercy

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bonniethomas06
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Re: What Is For Tea?

Post: #289217 bonniethomas06
Thu Mar 16, 2017 10:30 am

Ooh Almond Crusted Cod, sounds lush. And 'clean'.

I have a beef casserole in the slow cooker with all of the odds and sods vegetables curling up in the fridge and half a bottle of red wine (I think the alcohol will cook off by the time I eat it). Served with mustard mash...mmmm...
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ina
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Re: What Is For Tea?

Post: #289219 ina
Thu Mar 16, 2017 4:44 pm

Green Aura wrote:Almond-crusted cod, celeriac fries and broccoli. Bloomin' lovely.


Celeriac fries? How do you make them?
Ina
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Re: What Is For Tea?

Post: #289222 Green Aura
Thu Mar 16, 2017 7:07 pm

I'm not keen on the strong taste of celeriac so I parboil them for about ten minutes in salted water with a good sloosh (technical term) of lemon juice. That tempers the flavour - if you like it then you can probably miss this step.

Then roll them in oil and bake them 200C for about 30 minutes.

They are good and low carb. Have I mentioned I've lost over a stone? :cheers:
Maggie

Never doubt that you can change history. You already have. Marge Piercy

Life shrinks or expands in proportion to one's courage. Anais Nin

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Re: What Is For Tea?

Post: #289225 Brewtrog
Thu Mar 16, 2017 9:57 pm

Ooooo, definitely​ going to have to try those

ina
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Re: What Is For Tea?

Post: #289226 ina
Fri Mar 17, 2017 7:30 am

OK - so you cut them like chips? The baking in oven would definitely be out for me - costs far too much energy for a single portion. But I had been thinking of grating them and frying them in the pan (do that with tatties as well, very occasionally).
Ina

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Re: What Is For Tea?

Post: #289228 Green Aura
Fri Mar 17, 2017 9:09 am

ina wrote:The baking in oven would definitely be out for me - costs far too much energy for a single portion.


I agree, I wouldn't heat the oven just for the chips. I tend to do them when I've got a full meal to cook, or I've been baking (don't do much these days due to diet :( ). However there's no reason you couldn't fry them, especially if they've been par-boiled first, they wouldn't take much doing. And yes, sorry, cut them into chips, before parboiling.

As for grating, that would work well like rosti. Just grate, season and mix in a little oil then press into pan on a fairly low light, to cook them through before they burn on the outside (but some crozzled bits are really tasty!). If, like me, you need to par-boil to reduce the strong flavour, I'd do it in chunks then let it cool and I think it should still grate well enough.

You can also make mash with celeriac instead of spuds - also very tasty.
Maggie

Never doubt that you can change history. You already have. Marge Piercy

Life shrinks or expands in proportion to one's courage. Anais Nin

ina
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Re: What Is For Tea?

Post: #289229 ina
Fri Mar 17, 2017 10:26 am

Yeah, I know... I use celeriac quite a lot - much more common in Germany than here! A popular vegetarian main dish is "celeriac Schnitzel": slice (about 1 cm thick), par boil, then turn first in flour, then egg, then breadcrumbs, and fry. I've made them for a diabetic with Parmesan cheese instead of flour/breadcrumbs - worked really well, and would be good for low carb, too.
Ina

I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)

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Re: What Is For Tea?

Post: #289230 diggernotdreamer
Fri Mar 17, 2017 11:50 am

I hate anything that tastes of celery :pukeright:

I defrosted about a kilo of pork mince to make some scotch eggs to serve as a starter for friends coming for dinner, then her ewes started lambing so it was called off, so I made a massive vat of bolognese sauce with it instead, so it looks like we may be eating it again for the third time tonight, did manage to give some to friend who was very hungry as she was with the lambs all day and hadn't made dinner so we didn't have to eat all of it

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Re: What Is For Tea?

Post: #289231 Cassiepod
Fri Mar 17, 2017 12:27 pm

Brisket slow cooked with apricots and tomatoes served with veggies also low carb (only a small handful of apricots in a large recipe) but still a sure fire winner with the other half.

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bonniethomas06
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Re: What Is For Tea?

Post: #289232 bonniethomas06
Fri Mar 17, 2017 3:35 pm

Sticky pork skewers for us tonight with possibly salad and some kind of rice with nice bits in it. We don't usually have meat two days in a row but it's been quite a veggie/fishy week so far, so I don't feel too bad.
"A pretty face is fine, but what a farmer needs is a woman who can carry a pig under each arm"

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Green Aura
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Re: What Is For Tea?

Post: #289235 Green Aura
Sun Mar 19, 2017 9:24 am

Slow-cooked goat leg today, with veg and cauli mash.
Maggie

Never doubt that you can change history. You already have. Marge Piercy

Life shrinks or expands in proportion to one's courage. Anais Nin


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