ChatterBank2 mins ago
What can I do,I think I am addicted?
19 Answers
I have been sitting here on AB since 11am.
I really must get away,but every time I try so new juicy post or answer appears.
Please tell me how to get rid of my addiction.
There is a veggie curry waiting to be made in the kitchen,and I am no nearer to starting it.
HELP!
http://www.magdawalcz...nternet-addiction.jpg
I really must get away,but every time I try so new juicy post or answer appears.
Please tell me how to get rid of my addiction.
There is a veggie curry waiting to be made in the kitchen,and I am no nearer to starting it.
HELP!
http://www.magdawalcz...nternet-addiction.jpg
Answers
1 to 19 of 19
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Well society,
I find that it doesn't burn(catch) in the oven as it does sometimes if cooked on the stove.
I also usually make far too much,so a large quantity cooks better in the oven,you can just leave it to bubble away.
Oh yes murray nan bread too(bought I am afraid) and cucumber raita too.
You can have poppadums if you like?
I find that it doesn't burn(catch) in the oven as it does sometimes if cooked on the stove.
I also usually make far too much,so a large quantity cooks better in the oven,you can just leave it to bubble away.
Oh yes murray nan bread too(bought I am afraid) and cucumber raita too.
You can have poppadums if you like?
seadogg,
Here is a rough recipe:~
Onion
Garlic
Carrot
Broccolli
Red & Green Peepers
Mushrooms
Jar Passata
Tin Chick Peas
Jar Lloyd Grossmann Tika Masala Sauce
Tin Toms
Teaspoon Whole Grain Mustard
Tablespoon Worcester Sauce
Teaspoon Garam Masala(added about 15 mins before serving)
Rind from preserved Lemon(this is optional,I make my own)
Saly & Pepper
Sweat Onion and Musroom tll soft.
Chop other veg and sweat till just coloured to seal colour.
Put all ingredients in an ovenproof container and bung into an ovenproof container.
Stick in oven at about 190c or 170 Fan.
If when ready(usually when the carrots are done) it's too wet,leave lid off,if too dry just add some water.
This really is a curry for preparing in advance and reheating as the flavours mature together well.
It freezes like a dream too.
Here is a rough recipe:~
Onion
Garlic
Carrot
Broccolli
Red & Green Peepers
Mushrooms
Jar Passata
Tin Chick Peas
Jar Lloyd Grossmann Tika Masala Sauce
Tin Toms
Teaspoon Whole Grain Mustard
Tablespoon Worcester Sauce
Teaspoon Garam Masala(added about 15 mins before serving)
Rind from preserved Lemon(this is optional,I make my own)
Saly & Pepper
Sweat Onion and Musroom tll soft.
Chop other veg and sweat till just coloured to seal colour.
Put all ingredients in an ovenproof container and bung into an ovenproof container.
Stick in oven at about 190c or 170 Fan.
If when ready(usually when the carrots are done) it's too wet,leave lid off,if too dry just add some water.
This really is a curry for preparing in advance and reheating as the flavours mature together well.
It freezes like a dream too.
Certainly society,
They are much simpler than people think!
Take as many lemons as you wish to preserve,I try and get the smaller thin skinned ones,they are usually(in Sainsbury's anyway) the budget/low cost/basics ones.
As you don't use the preserved flesh you don't really want thick skinned lemons as the salt/water will not penetrate quickly.
cut the lemons in a cross right down to the end,but do NOT cut right through the end(you should end up with four segments still attached at the end).
Stuff the lemons with salt,any salt WILL do,but I find the coarse sea salt is best.
Put the lemons into a (preferably) kilner type(or any airtight) jar.
Stuff bay leaves,cinnamon sticks,and a quantity of whole black peepers between the lemons.
Fill the jar with water to cover the lemons,top off with a thin layer of olive oil,this makes thelemonms airtight and prevents the water from going off.
Shut the lid and leave in a dark pklace for at least four weeks.
To check if the lemons are ready yet,take a section off of one lemon and see if the flesh leaves the skin easily,if it does it is ready,if not put the jar back.
To use,remove as much or as little of the preserved lemons that you need,discard the lemon flesh(sadly no use has yet been found for it,YET)
cut the skin finely and use in whatever sacoury dish you want.I don't think they are any good for sweet dishes as the salt would not work.
When you remove a lemon add a little more oil to the surface of the water to ensure a good airtight layer.
I like them in curries,couscous,rice or any dish that requires a bit of a sharp zing.
BTW if you make them yourself they are about an eigth of the shop bought ones!
They are much simpler than people think!
Take as many lemons as you wish to preserve,I try and get the smaller thin skinned ones,they are usually(in Sainsbury's anyway) the budget/low cost/basics ones.
As you don't use the preserved flesh you don't really want thick skinned lemons as the salt/water will not penetrate quickly.
cut the lemons in a cross right down to the end,but do NOT cut right through the end(you should end up with four segments still attached at the end).
Stuff the lemons with salt,any salt WILL do,but I find the coarse sea salt is best.
Put the lemons into a (preferably) kilner type(or any airtight) jar.
Stuff bay leaves,cinnamon sticks,and a quantity of whole black peepers between the lemons.
Fill the jar with water to cover the lemons,top off with a thin layer of olive oil,this makes thelemonms airtight and prevents the water from going off.
Shut the lid and leave in a dark pklace for at least four weeks.
To check if the lemons are ready yet,take a section off of one lemon and see if the flesh leaves the skin easily,if it does it is ready,if not put the jar back.
To use,remove as much or as little of the preserved lemons that you need,discard the lemon flesh(sadly no use has yet been found for it,YET)
cut the skin finely and use in whatever sacoury dish you want.I don't think they are any good for sweet dishes as the salt would not work.
When you remove a lemon add a little more oil to the surface of the water to ensure a good airtight layer.
I like them in curries,couscous,rice or any dish that requires a bit of a sharp zing.
BTW if you make them yourself they are about an eigth of the shop bought ones!
1 to 19 of 19
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