that was great. spicy but not too ott.
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that was great. spicy but not too ott.
Looks great, mate:)Quote:
Originally Posted by struth
If you're into your spices, we'll bring up some different ones for you, from the Asian superstore we use in Liverpool, when we visit. Trust me, that stuff is a whole different ball game from anything you can buy in jars from supermarkets:cool:
Marco.
sounds good
Very simple lunch today... Spinach, Ricotta and Lemon Girasoli, drizzled in a fresh sauce of butter, sage and parsley (from our garden), some cracked black pepper and freshly grated Parmesan:
https://imagizer.imageshack.com/v2/1...923/iKpcGc.jpg
...washed down with a nice bottle of Frascati Superiore:cheers:
Pasta used was this: https://www.sainsburys.co.uk/gol-ui/...ifference-250g
Probably the nicest fresh pasta I've tasted, out with of home-made. It has a lovely texture and flavour, and is also thinly cut (as it should be), not thick and doughy as is so often the case. The pasta is defo the star of the show here, not so much the filling, which is nice, but not as good as the pasta itself.
However, that's easily made up for by serving it with a tasty, homemade sauce! A nice ragu would work equally well. Highly recommended! Granty, as you shop in Sainsbury's, you should try these:)
Marco.
I’ll try that next time, then, I used double cream, and thinking about it was too much (even though it was what the recipe said, 120ml) and I think heated too much which was what made it taste like sick! :spew:
Paella tonight, I’ll try and not screw that up!
not seen them here.. need to look againQuote:
Originally Posted by Marco
You likey?:)
I'm sure they'll have them mate, and if they do, I can tell you how to make the sauce, if you're game. It's piss-easy.
You can order some bags of fresh herbs to be delivered with your food order, I presume?
Marco.
Oh no... BIG mistake, mate. No wonder it was rotten!:doh:Quote:
Originally Posted by Alex_UK
Coconut milk is the one to use. Also, a wee tip: if you're going to follow recipes for curries, make sure they're from someone who's INDIAN, and it's authentic!;)
That's what I do if I'm Googling for any recipes - whichever cuisine it is, I *always* ensure that recipe is from a native of the country concerned, and preferably someone with a known and respected reputation, not some unknown non-entity!:)
Marco.
Looks nice Marco, would be perfect for a quick dinner, never even heard of it before!
No worries, mate. What specifically hadn't you heard of?:)
The fresh pasta, being so thin, takes only a few mins to cook, and the sauce even less time - probably the whole dish from stove to plate in less than 10 mins!
If you'd like the recipe for the sauce, let me know:cool:
Marco.