ChatterBank2 mins ago
Do you get peckish in the evening.?
15 Answers
We often get a little peckish a few hours after we have had an evening meal and, (confessionally) still drinking 'plonk' red wine, we want a little something to go with the fermented grape juice.
Our answer is Croutons, done in the Microwave.
Cut a few slices of bread as if for thick toast. Butter the bread and then sprinkle on some ground pepper and garlic granules. Cut into cubes and pop into the Microwave on full power for 3-to-4 minutes.....No need to cover with clingfilm; as is the case if crisping Pork Crackling.
http://www.theanswerb...n/Question863425.html
We are now wondering what else we can 'crisp-up' in the Microwave.........Perhaps Biscuits which have gone soft.!! We'll keep trying and let you know.
V & R.
Our answer is Croutons, done in the Microwave.
Cut a few slices of bread as if for thick toast. Butter the bread and then sprinkle on some ground pepper and garlic granules. Cut into cubes and pop into the Microwave on full power for 3-to-4 minutes.....No need to cover with clingfilm; as is the case if crisping Pork Crackling.
http://www.theanswerb...n/Question863425.html
We are now wondering what else we can 'crisp-up' in the Microwave.........Perhaps Biscuits which have gone soft.!! We'll keep trying and let you know.
V & R.
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Thanks No_Knowledge_ for having clarified matters. We shold have realised that your first response was something of a 'Spoonerism'. Unfortunately, we had never heard of Fish Pakora; but now that we have researched and discovered it to be an Asiatic dish which we feel is tantamount to spicy Fish fritters, it could be worthwhile our trying them; because we do like spicy food...hence the reason for the ground pepper and garlic granules in our croutons.
ayabrea38....We can't think why margarine should be any different to the spreadable butter which we use and which has a relatively high water content. We're afraid to name the manufacturer of the butter for fear of possibly breaching AB rules about advertising. However, we will try to give you a cryptic clue......" Hold fast, it's a nautical 'stock' item aboard our ship."....(What are we saying....we haven't even got a rowing boat....but we like to think that we are all shipmates in AB.)
V & R
ayabrea38....We can't think why margarine should be any different to the spreadable butter which we use and which has a relatively high water content. We're afraid to name the manufacturer of the butter for fear of possibly breaching AB rules about advertising. However, we will try to give you a cryptic clue......" Hold fast, it's a nautical 'stock' item aboard our ship."....(What are we saying....we haven't even got a rowing boat....but we like to think that we are all shipmates in AB.)
V & R
We are B00 and it's always nice to hear from you.
At the moment I am hoping that ayabrea38 is still threaded into this one and will appreciate what I say.
Thinking that pehaps aya, you have a dietary reason for wanting to avoid butter I have cooked, this evening, croutons made with Sunflower oil.
I put a tablespoonful of oil into a dish and turned over in it a thick slice of bread and then sprinkled onto both sides some ground black pepper and garlic granules. I then cut the prepared item into cubes and microwaved for three minutes. The result met with my approval although Viv was unable to have a taster because she and her sister Joyce are on their way back from Shrewsbury where they have been visiting relatives.
I'm now thinking to the future and am wondering what cream cheese would be like as the spread on croutons with perhaps the addition of garlic granules and pepper. ( No boast.... but Viv leaves all cooking to me.)
Regards....Ron
At the moment I am hoping that ayabrea38 is still threaded into this one and will appreciate what I say.
Thinking that pehaps aya, you have a dietary reason for wanting to avoid butter I have cooked, this evening, croutons made with Sunflower oil.
I put a tablespoonful of oil into a dish and turned over in it a thick slice of bread and then sprinkled onto both sides some ground black pepper and garlic granules. I then cut the prepared item into cubes and microwaved for three minutes. The result met with my approval although Viv was unable to have a taster because she and her sister Joyce are on their way back from Shrewsbury where they have been visiting relatives.
I'm now thinking to the future and am wondering what cream cheese would be like as the spread on croutons with perhaps the addition of garlic granules and pepper. ( No boast.... but Viv leaves all cooking to me.)
Regards....Ron
B00...No way am I going to disagree with you.!!! lol.
boxtops....You must get a new one as soon as possible. I was never anxious to cook outside of conventional ovens but Viv persuaded me to buy a Microwave. I am going to admit that women are sometimes more sensible than men and now I would be lost without the kitchen appliance.
society... Thanks for your response. Personally, I never use virgin olive oil because I think it is too expensive for that little bit of extra flavour. Perhaps I am wrong in my opinion. Whatever is the case, you will produce excellent croutons in a Microwave.
Keep croutoning.....Ron
boxtops....You must get a new one as soon as possible. I was never anxious to cook outside of conventional ovens but Viv persuaded me to buy a Microwave. I am going to admit that women are sometimes more sensible than men and now I would be lost without the kitchen appliance.
society... Thanks for your response. Personally, I never use virgin olive oil because I think it is too expensive for that little bit of extra flavour. Perhaps I am wrong in my opinion. Whatever is the case, you will produce excellent croutons in a Microwave.
Keep croutoning.....Ron
Hi there crisgal,
You won't go wrong with 'Smoked Paprika Croutons'.
Unless we have visitor/s, our mid-day meal is nothing more than a glass or two or more of sherry or red wine with something such as a couple of Creamcrackers spread with Cream cheese.
However today it was medium dry Sherry with, we hope you've guessed it, ....SPCs.
Go easy on the smoked Paprika because some blends can be very hot.
Thanks for what we feel was a really good suggestion.
V & R.
You won't go wrong with 'Smoked Paprika Croutons'.
Unless we have visitor/s, our mid-day meal is nothing more than a glass or two or more of sherry or red wine with something such as a couple of Creamcrackers spread with Cream cheese.
However today it was medium dry Sherry with, we hope you've guessed it, ....SPCs.
Go easy on the smoked Paprika because some blends can be very hot.
Thanks for what we feel was a really good suggestion.
V & R.
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