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MurraysWorld Discussions  >  General Community  >  Chit Chat  >  Recipes 0 Members and 1 Guest are viewing this topic. « previous next »
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Author Topic: Recipes  (Read 14293 times)
Daisy
John McEnroe
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Re: Recipes « Reply #780 on: February 13, 2011, 03:10 PM »
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Uhm .... I got stuck on the first line ...

What kind of mine ... gold, diamond, silver, coal ...  lmao
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Daisy
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Re: Recipes « Reply #781 on: February 13, 2011, 03:11 PM »
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Got stuck on the 5th line ....

Is this Chili peppers or Bell peppers ... I need to have my hand held here ... If Bell peppers are they red/green/yellow ...  Think
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Elly
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Re: Recipes « Reply #782 on: February 13, 2011, 03:12 PM »
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Quote from: Daisy on February 13, 2011, 03:11 PM
Got stuck on the 5th line ....

Is this Chili peppers or Bell peppers ... I need to have my hand held here ... If Bell peppers are they red/green/yellow ...  Think
A mixture of bell peppers - finely chopped.
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Daisy
John McEnroe
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Re: Recipes « Reply #783 on: February 13, 2011, 03:12 PM »
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That is amazing - curry powder ....  I'm sure you can't really taste it and that it just adds depth ...
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Daisy
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Re: Recipes « Reply #784 on: February 13, 2011, 03:13 PM »
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It sounds really delicious ... will try it and get back to you !!
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Elly
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Re: Recipes « Reply #785 on: February 13, 2011, 03:16 PM »
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Quote from: Daisy on February 13, 2011, 03:12 PM
That is amazing - curry powder ....  I'm sure you can't really taste it and that it just adds depth ...
Yes, I think it's the curry powder that makes the difference.  Just makes the dish a wee bit richer.  I also sometimes use bread crumbs with cheese for the topping, which also makes it more rustic. 
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Daisy
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Re: Recipes « Reply #786 on: February 13, 2011, 03:17 PM »
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Quote from: Elly on February 13, 2011, 03:16 PM
Yes, I think it's the curry powder that makes the difference.  Just makes the dish a wee bit richer.  I also sometimes use bread crumbs with cheese for the topping, which also makes it more rustic. 

Definitely going to it a whirl.  Going to squirrel the recipe away - I most probably will not get to it any time soon as I'm still packing boxes ... a woman's work, and all that ...
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Elly
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Re: Recipes « Reply #787 on: February 13, 2011, 03:20 PM »
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Oh, and I almost forgot.  Make it the night before to give the flavours a chance to infuse. 

When is your moving date?  I don't envy you.  Very stressful moving house.  Frown
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Daisy
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Re: Recipes « Reply #788 on: February 13, 2011, 03:37 PM »
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Quote from: Elly on February 13, 2011, 03:20 PM
Oh, and I almost forgot.  Make it the night before to give the flavours a chance to infuse. 

When is your moving date?  I don't envy you.  Very stressful moving house.  Frown

You're definitely right about making it the day before - it does make a huge difference.

Don't have a moving date as yet - hopefully going to get the keys in another 10 days ... the last I heard the current owner still has not found anyplace to live, as yet.
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eira_arian
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Re: Recipes « Reply #789 on: February 13, 2011, 04:13 PM »
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Question, chaps and chapesses - I have some trout in the fridge for my tea...and also some mushrooms. Fancy knocking together some kind of mushroom sauce, but would prefer a milk or stock base as opposed to cream as (a) it's fatty and (b) creamy sauces tend to make me ill....Any recommendations would be very welcome!
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Daisy
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Re: Recipes « Reply #790 on: March 10, 2011, 08:32 PM »
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Does everyone poach their eggs in the microwave?
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Elly
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Re: Recipes « Reply #791 on: March 10, 2011, 09:16 PM »
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Quote from: Daisy on March 10, 2011, 08:32 PM
Does everyone poach their eggs in the microwave?
Nope - they go rubbery.  I prefer my poaching pan...
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eira_arian
John McEnroe
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Re: Recipes « Reply #792 on: March 10, 2011, 10:19 PM »
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You can poach eggs in a microwave?!
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Daisy
John McEnroe
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Re: Recipes « Reply #793 on: March 10, 2011, 10:49 PM »
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Quote from: Elly on March 10, 2011, 09:16 PM
Nope - they go rubbery.  I prefer my poaching pan...

Since no-one was talking to me about it, I went and tried it and, you're right, they do go rubbery.  But, I'm wondering ... what would happen if they were cooked at less than full nuke power  Think
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Elly
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The mind doubts, but the heart never does.
Re: Recipes « Reply #794 on: March 10, 2011, 10:52 PM »
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Quote from: Daisy on March 10, 2011, 10:49 PM
Since no-one was talking to me about it, I went and tried it and, you're right, they do go rubbery.  But, I'm wondering ... what would happen if they were cooked at less than full nuke power  Think
No idea... go try it!
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