Ah, I see. In that case, I'll let you off the hook!;)Quote:
Originally Posted by struth
Marco.
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Ah, I see. In that case, I'll let you off the hook!;)Quote:
Originally Posted by struth
Marco.
was lovely Martin. just had a bit of butter and oil and gently cooked the onion first the took out and did the eggs, then added the filling and flipped over to semi circle.. the turned a few times. coolish pan at 70/then 80 cQuote:
Originally Posted by Macca
dont mind a few chips with lasagne as there isnt much pasta in it..well not in mine; its mostly sauceQuote:
Originally Posted by Marco
Wrong way round, mate, and unfortunately typical of how it's served in pseudo-Italian restaurants in the UK, as some horrible sloppy mess...:doh::rolleyes:
It's ALL about the pasta! Proper, authentic, lasagne should look like a thickly layered cake, and quite dry, with small amounts of cheese and meat sauce, in between thin sheets of pasta (top layer should always be golden and crispy), like this:
https://imagizer.imageshack.com/v2/1...922/exP640.jpg
If you served that in Italy, with chips, they'd throw it at you!!;)
Marco.
Yup but i make mine with chunky minced beef, so spaces between are bigger. Horses and courses come to mind, and you should be grateful im not frying mars bars
Lol - indeed. I'm simply being pedantic for effect, and perhaps to educate those who don't know any better, but the most important thing is you're cooking nourishing home-made food, so keep it up:)
Just don't have too many supermarket ready-meals, as the fat and salt contained in those things is horrendous, and the low salt/fat stuff tastes of nothing! It's an affront to real food.
Marco.
In the UK we consume more ready-meals than all of Europe combined, that's a truly shocking and disturbing statistic - and we wonder why we have an escalating public health and obesity problem?Quote:
Originally Posted by Marco
I know that's a simplistic view, but it is a huge contributory factor. Cooking real food with real ingredients is the only sure fire way in assisting and maintaining a healthy lifestyle . . . and don't get me started on low calorie/low fat so called healthy eating meals :doh:
I have to eat them sometimes. depends on how i am. if not fit enough its that or nowt; often nowt tbh....after saying that, a few of the better ones are not bad at all.(but costly)Quote:
Originally Posted by Marco
I’m generally too lazy - or too busy eating after cooking - to post on this thread but at Marco’s prodding on another thread, here’s what I made yesterday for lunch for Westlower and Edwardlon who came to hear the STA100.
Top dish which you can’t really see too well is a barley couscous tabbouleh with parsley and mint from the garden, infused with my usual vinaigrette of olive oil and apple cider vinegar, with dab of whole grain mustard, honey, himalayan salt and ground black pepper.
On the left is some coleslaw - shredded pointed cabbage and carrot with a tiny amount of red onion, in proper mayonnaise (just egg yolk, French mustard, olive oil, wine vinegar, salt, pepper).
On the right, some chicken marinaded overnight in my usual Chinese-derived concoction comprising a mix of light and dark soy sauce, toasted sesame oil, dark rice wine, honey, minced garlic and shallot paste, chilli, ground black pepper and five spice powder (tasty but light, the opposite of a sugar-heavy hoi sin barbecue sauce), baked till the skin went a bit crispy.
At the bottom, some sliced beef tomatoes, with buffalo mozzarella and basil from the plant on my kitchen shelf. When the photo was taken it was still missing its vinaigrette and toasted pine nuts which were added before serving.
All washed down by a nice Negroamaro from Puglia.
Lunch today was seafood tagliatelle - fresh pasta from the co-op and a very simple sugo (white onion, garlic, well sweated in olive oil till very slightly caramelised, then adding tinned plumb tomatoes, a dollop of passata - cheating I know - and a little salt, pepper and a pinch of chilli flakes, cooked for about an hour). Seafood element was whole baby squid and tiger prawns from the Chinese supermarket, drizzled with a bit of oilve oil, sesame oil, salt and pepper then grilled, some basil thrown on the top when served. Unfortunately it was scoffed by the time I thought of taking a pic.
Anyway here's yesterday:
https://i.imgur.com/RU4vcwA.jpg
Now that's what I call a meal Tom :thumbsup: