OK, What's For Lunch or Tea Today?

[struth]

sweet n sour chicken fried rice tonight... looking forward to it

[Marco]

good.. a fair bit of work for me tho, but i might give it a go

I'll ask Del for details of her version. It's much simpler and just as tasty!

What pisses me off are 'posh restaurants' cashing in on Italian peasant dishes, which back in the day were eaten by families with hardly two pennies to rub together [as making a sformato would've used up all the leftover veg and stale bread, for the breadcrumbs], and turning them into the latest 'trendy cuisine', with an appropriately exorbitant price tag!...

It was the same when Polenta, and Bruschetta [pronounced by the uninitiated as 'Brushetta', instead of ''Bruskaeta'] were fashionable!

Anyway, I digress... Here's the soup recipe, mate:

Curried Parsnip, Celery and Apple Soup

Ingredients:

1 Large onion.

1 Stick of celery.

1 apple (Pink Lady is good) - peeled and cored.

4 Parsnips (more if small).

Medium curry powder.

Stock [veg or chicken], plus milk or cream - or a combination of the three.

Salt, for seasoning.

Coriander and paprika to garnish

Method:

!) Chop the onion, celery and apple. Sautée in butter until translucent and soft.

2) Peel and chop the parsnips, and add to pan with onion mix.

3) Add a cup (or so) of water - enough to allow parsnips to steam without burning on the bottom.

4) Steam gently until cooked right through and soft.

5) Blitz mixture until it becomes a fine puree (you might need to add a bit of water if too thick)

6) Loosen with stock, milk and/or cream - or a combination of all three (or water and milk and/or cream), depending on your tastes.

7) Add curry powder to your own taste, so you can make it as mild or hot as you like.

8) Add salt to taste.

Serve and enjoy!

Marco.

[struth]

Looks good

[struth]

I'll ask Del for details of her version. It's much simpler and just as tasty!

What pisses me off are 'posh restaurants' cashing in on Italian peasant dishes, which back in the day were eaten by families with hardly two pennies to rub together [as it would've used up all the leftover veg and stale bread, for the breadcrumbs], and turning them into 'gourmet cuisine'...

It was the same when Polenta and Bruschetta [pronounced by the uninitiated as 'Brushetta'] were fashionable!

Anyway, I digress... Here's the soup recipe, mate:

Curried Parsnip Soup

Ingredients:

1 Large onion.

1 Stick of celery.

1 apple (Pink Ladies are good) - peeled and cored.

4 Parsnips (more if small).

Medium curry powder.

Stock [veg or chicken], plus milk or cream - or a combination of the three.

Salt, for seasoning.

Coriander and paprika to garnish

Method:

!) Chop the onion, celery and apple. Sautée in butter until translucent and soft.

2) Peel and chop the parsnips, and add to pan with onion mix.

3) Add a cup (or so) of water - enough to allow parsnips to steam without burning on the bottom.

4) Steam gently until cooked right through and soft.

5) Blitz mixture until it becomes a fine puree (you might need to add a bit of water if too thick)

6) Loosen with stock, milk and/or cream - or a combination of all three (or water and milk and/or cream), depending on your tastes.

7) Add curry powder to your own taste, so you can make it as mild or hot as you like.

8) Add salt to taste.

Serve and enjoy!

Marco.

cheers

[Marco]

Nae bother!

Marco.

[User211]

Looks good

It does!

Here's mine. Not what I planned, but it hit the spot.

[Marco]

One of my favourite cheeses - very creamy and 'buttery'.

Marco.

[struth]

Not tried that one

[User211]

Waitrose tax was only 20p more than Sainsbury's. It is exactly the same, though, I would say.

When it gets softer it is even better. A week in the fridge does it.

[Alfonzo]

ask a silly question - you bet I would

Would you come?

Marco.