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Thread: Recipes for scrumptious and reasonably healthy food

  1. #441
    Join Date: Apr 2012

    Location: Southall, West London

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    I'm Geoff.

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    Quote Originally Posted by struth View Post
    anyway, hoping to be up to making Celery soup tomorrow. I do like that green shit
    Yuk. Hate strong tasting stuff like celery, cucumber, garlic, onions, coriander and leeks etc.
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  2. #442
    Join Date: Jan 2013

    Location: Bristol

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    I'm Justin.

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    Home made pita. Baked rather than pan fried. The later is better IMHO but only fractionally.

    Easy to make just Google. Do it. Be surprised. Then think about the supermarket stuff and realise just how poor it is. By comparison, it is terrible. Really.


  3. #443
    Join Date: Feb 2013

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    I'm Grant.

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    Quote Originally Posted by User211 View Post
    Home made pita. Baked rather than pan fried. The later is better IMHO but only fractionally.

    Easy to make just Google. Do it. Be surprised. Then think about the supermarket stuff and realise just how poor it is. By comparison, it is terrible. Really.

    made those in past; your right they ar great and make an interesting pizza base too
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  4. #444
    Join Date: Jan 2013

    Location: Bristol

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    Now Teriyaki pork belly, goats butter, tomato and Dijon.

  5. #445
    Join Date: Jan 2013

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    I'm Justin.

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    Quote Originally Posted by struth View Post
    made those in past; your right they ar great and make an interesting pizza base too
    Yup recipe is identical really.

  6. #446
    Join Date: Apr 2008

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    I'm Neil.

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    Homemade chicken stock. I take the breasts off and hack the rest with a cleaver. Into a stock pot goes 5x peppercorns, 3x bay leaves, stick of celery, an onion and a red pepper, or use a carrot instead of the red pepper. Pour water until covered, not too much better to have a bit sticking out. Bring to a boil, cover and simmer for at least 3hrs. Strain into a jug, leave to cool and put in the fridge - the fat will solidify at the top making it easy to skim off when needed, and create a seal until then. I used some for a risotto last week, and roast chicken breasts, chips and peas after...
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  7. #447
    Join Date: Jan 2013

    Location: Bristol

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    Been itching to try this for a while.

    Ingredients 1.5L chicken stock, 4 medium King Edward's potatoes, two whole bulbs of 30 minutes roasted garlic at 200 Deg C, squeezed. Home made bread and the cheese you see.

    Pretty good but you had better like garlic a lot. Any soup maker could make it given the above brief info. Boil the cubed potato for 15 mins then simmer for 15 minutes after you add the garlic and stock cubes.

  8. #448
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    I'm AudioAl'sArbiterForPISHANTO.

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    Looks good, mate. Next time maybe try making some traditional French onion soup with those lovely looking cheesy 'croutons'... Think that would be a big hit!

    Marco.
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  9. #449
    Join Date: Jan 2013

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    I do that too much. That was a change. French onion is better TBH. Makes you fart like crazy though.

  10. #450
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Lol - aye, it's a veritable 'pumpathon'....

    Del makes it really rich (sweats the onions right down until they almost disintegrate, and uses really good red wine, beef stock and butter), so the soup comes nice and dark and unctious... Great during the winter, accompanied with a nice bottle of Amarone!

    Marco.
    http://www.thestainedglasscompany.com

    "A man is a success if he gets up in the morning and gets to bed at night, and in between he does what he wants to do" -- Milan Kundera.

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