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cyclingtv



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PostPosted: Mon Sep 22, 2008 9:12 pm    Post subject:  Reply with quote

sounds italian..
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kathy



Joined: 17 May 2007
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Location: Formerly Hen Wlad fy Nhadau, now, Oliva, Valencia, Spain

PostPosted: Mon Sep 22, 2008 10:44 pm    Post subject: Reply with quote

A Spanish recipe

Cream of  Pepper Soup with Mint

Serves: 4 Calories; 179

Cooking Time; 25min

1 Large Pepper
1 Large Potato
1 Medium Onion
1 Stock Cube
1 Handful of Watercress
1 Natural Yogurt
3 spoonfuls of olive oil
Mint
Salt
Freshly ground black pepper

1. Peel the potato and slice into thin rounds as for a tortilla.  Peel the onion and chop finely. Put the potato and the onion in a saucepan with the oil, on a gentle heat, cover it and cook for fifteen minutes, stirring occasionally.
2. Dissolve the stock cube in half a litre of boiling water, and add to the saucepan.  Add the well-washed watercress.  Season with salt and pepper and leave it to cook for another ten minutes.
3. Once cooked, put the soup n a food processor together with the well-washed and chopped pepper, the yogurt and the mint.  Process it until the soup is smooth and serve it warm or cold.

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Slapshot 3
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Joined: 06 Oct 2006
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Location: Scotland

PostPosted: Mon Sep 22, 2008 10:48 pm    Post subject: Reply with quote

MY Cassoulet, there must be millions of verions. Night before boil half a kilo of either Haricot or Cannellini beans in salted water for a few minutes, then leave them to soak for at least 6 hours.

Okay:
Put loads of chopped up Streaky Bacon in a deep pan with a couple of tablespoons of goose fat, get it frying, chop two cloves of Garlic (Large and smoked preferably) and add to the bacon, Add in 1 finely chopped onion and 1 sliced onion, (chopped disintegrates slices hold their shape), let this cook away in the bacon fat until they are all softened.

Once softened add a good pound at least of toulouse sausage (fry them for colour if you like, I prefer to put them in too cook) and depending on choice some cuts of duck (breast and Leg pieces) and mutton or goose or pork or take your choice, if I can get it duck and mutton. Add a good glug of Extra Virgin Olive Oil, put in a bit of water, not too much, and put a lid on the pan for a few minutes get some steam going in there. Season well at this stage.

After a few minutes put in a couple of tins of chopped tomatos, a squeeze of tomato puree  mix this in well then add a pint of good chicken stock, couple of bay leafs some thyme, parsley and a bit of sage. Drain wash and then add the beans and bring to the boil and then turn down to a low simmer for a hour and a half or until the beans are soft.

At this stage I'd then add a 4 inch peice of chorizo chopped up a bit more chopped bacon, teaspoon of paprika, 200gm of breadcrumbs, and a handful of fresh basil shredded. leave this for another hour and a half.

Brilliant winter comfort food this, we'd have it with roast potatos or just some fresh crusty bread
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Mrs John Murphy



Joined: 18 Aug 2007
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Location: Stepping on Cadel's dog

PostPosted: Tue Sep 23, 2008 12:21 am    Post subject: Reply with quote

Having debated this with friends. I have concluded that there is no fixed way of doing the next recipe. You just do what your mother or grandmother did.

Gogonele

Green Tomatoes
Herbs
Vegetables
Vinegar or brine (1 litre of water to 1 tablespoon of good salt).

Wash and dry the tomatoes. Place in a jar. Add (or don't add) the herbs and the other vegetables to flavour. Cover with either brine or the vinegar and leave for 6 weeks.

Eat as you would any other pickle.

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cardinal guzman



Joined: 17 May 2007
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Location: The moors.

PostPosted: Tue Sep 23, 2008 12:33 pm    Post subject: Reply with quote

I like the look of them MJM! So you don't ned to boil them or anything?
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kathy



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Location: Formerly Hen Wlad fy Nhadau, now, Oliva, Valencia, Spain

PostPosted: Tue Sep 23, 2008 1:28 pm    Post subject: Reply with quote

anyone got a good recipe for grapes?  They are dark ones so Sole Véronique is out.  A neighbour has just given me about 2 kilos of them, and what's more, they are seedless Very Happy   - very unusual for Spain.
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Mrs John Murphy



Joined: 18 Aug 2007
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Location: Stepping on Cadel's dog

PostPosted: Tue Sep 23, 2008 1:50 pm    Post subject: Reply with quote

This is a matter of debate. Some people use boiling water over the tomatoes, some don't. Some use vinegar, some use brine. I don't boil them. Just wash them and pickle them raw. It'd be a question of experimenting to get what you like.
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cardinal guzman



Joined: 17 May 2007
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Location: The moors.

PostPosted: Tue Sep 23, 2008 1:59 pm    Post subject: Reply with quote

Mrs John Murphy wrote:
This is a matter of debate. Some people use boiling water over the tomatoes, some don't. Some use vinegar, some use brine. I don't boil them. Just wash them and pickle them raw. It'd be a question of experimenting to get what you like.


It'll be a total experiment - I've never eaten any kind of green tomato - I'm thinking dill or maybe some chillis will be nice with them.

Have you ever tried crushing and straining haws then drying the resultant jelly? I saw the one-man ecological disaster-area May Mears do it and there must be about a thousand tons of haws about to ripen around here, thought I might give it a try.
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Mrs John Murphy



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PostPosted: Tue Sep 23, 2008 2:10 pm    Post subject: Reply with quote

Yeah, dill and chillies are good to flavour the tomatoes. It is all up to taste. Basically, it is just a way to preserve the last tomatoes of the year in what was until the last generation a largely pre-fridge society.
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MAILLOT JAUNE



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PostPosted: Tue Sep 23, 2008 2:23 pm    Post subject: Reply with quote

I'd only ever heard of Fried Green Tomatoes, not pickled ones.

So, can you fry the pickled ones?
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kathy



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Location: Formerly Hen Wlad fy Nhadau, now, Oliva, Valencia, Spain

PostPosted: Tue Sep 23, 2008 2:31 pm    Post subject: Reply with quote

Green tomato chutney is nice.  And my Gran used to make rose-hip jelly.
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Mrs John Murphy



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PostPosted: Tue Sep 23, 2008 2:34 pm    Post subject: Reply with quote

MJ - I don't know. I've got some in the larder. I'll fry some off and come back and tell you.

I'm making chutney with the reason of them now.
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bianchigirl



Joined: 10 Oct 2006
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PostPosted: Tue Sep 23, 2008 6:32 pm    Post subject: Reply with quote

apparently rose hips are great for you if you have joint problems - and they keep colds at bay too.

have plenty of little green toms so may well be putting up some MJM pickles - and will be doing some green tomato chili jam too.

Nice sounding soup Kathy
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cardinal guzman



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Location: The moors.

PostPosted: Tue Sep 23, 2008 6:45 pm    Post subject: Reply with quote

bianchigirl wrote:
Nice sounding soup Kathy


+1. I'm going to try that but without the mint - I only like mint in mints or mint tea, not in chocolate or anything else.
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Mrs John Murphy



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PostPosted: Tue Sep 23, 2008 7:13 pm    Post subject: Reply with quote

Have been discussing further with Ro friends. Some people boil the brine before pouring over the tomatoes.
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kathy



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PostPosted: Tue Sep 23, 2008 7:37 pm    Post subject: Reply with quote

cardinal guzman wrote:
bianchigirl wrote:
Nice sounding soup Kathy


+1. I'm going to try that but without the mint - I only like mint in mints or mint tea, not in chocolate or anything else.


Actually, although I have mint in the garden, I usually use basil, because it's my favourite herb and I have a plentiful supply.  Following the discussion of green tomatoes and chutney, I remembered that we made chutney with cherries and peaches in France where we had excessive supplies.  So tonight to go with my dinner I made a quick spicy grape and onion chutney - it was delicious.  I might convert some more of the grapes tomorrow and store it, as I'll never manage to eat all the grapes.
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Mrs John Murphy



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Location: Stepping on Cadel's dog

PostPosted: Tue Sep 23, 2008 8:46 pm    Post subject: Reply with quote

Made some jam using crab apples, rhubarb and grapes from the vine outside the other day. Need to wait for a while to see what it taste like.
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bianchigirl



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PostPosted: Tue Sep 23, 2008 8:54 pm    Post subject: Reply with quote

It's at this time of year I really miss having a proper potager - though I have got 2 small pots of exquisite, jewel like bramble jelly to savour from last weekends brambling expedition. And some lovely girolles from the French market. Still waiting on my grow bag full of physalis - lots of lovely lanterns but the fruit are still like little peas inside.

Kathy, chutney sounds a great idea - if you run a recipe search at bbc.co.uk/food there are some interesting ideas for your grape glut. I quite like them halved, with a big dollop of greek yoghurt and a sprinkling of muscovado sugar - it starts to melt when it hits the yoghurt and makes a lovely caramelly, molasses sauce - tastes great and looks good without being a faff
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kathy



Joined: 17 May 2007
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Location: Formerly Hen Wlad fy Nhadau, now, Oliva, Valencia, Spain

PostPosted: Tue Sep 23, 2008 9:07 pm    Post subject: Reply with quote

bianchigirl wrote:
It's at this time of year I really miss having a proper potager - though I have got 2 small pots of exquisite, jewel like bramble jelly to savour from last weekends brambling expedition. And some lovely girolles from the French market. Still waiting on my grow bag full of physalis - lots of lovely lanterns but the fruit are still like little peas inside.

Kathy, chutney sounds a great idea - if you run a recipe search at bbc.co.uk/food there are some interesting ideas for your grape glut. I quite like them halved, with a big dollop of greek yoghurt and a sprinkling of muscovado sugar - it starts to melt when it hits the yoghurt and makes a lovely caramelly, molasses sauce - tastes great and looks good without being a faff


That sounds great, and it just so happens I have some Greek yogurt in the fridge - don't think I've got muscovado, only demerara though.  I seem to have worked my way through about a quarter of these grapes already - they are delicious and I don't feel guilty guzzling them.  It makes such a difference in taste when they are fresh off the vine.  I took a photo of my neighbour's little grandson at the Fiesta the other week and ran off a couple of copies on photographic paper for her.  She was over the moon, and went straightaway and picked all these grapes for me!
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Mrs John Murphy



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PostPosted: Tue Sep 23, 2008 9:16 pm    Post subject: Reply with quote

What about making must out of the grapes?

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