I have a couple of questions I'm hoping someone can help me with . . . . . form an orderly queue

[lucysmam]

Right, here goes . . .
1, I've only ever made dahl using a curry paste but, now I'm a bit more confident in the kitchen I'd like to try it using some spices, could I have some guidance as to what to use and in what sorts of quantities please

2, How do I make a creamy tomato sauce to go over pasta? Do I just add cream to a sauce made out of tomatoes/herbs/peppers and mushrooms?

3, Can I freeze fresh ginger?

4, can I freeze bananas that are starting to look past their best & use at a later date?

That's it for now, sure they've all been done to death! Thought someone may be able to guide me a bit though, thanks

Cappuccino definately unpeeled? Although I don't suppose it would make that much difference would it?

EachPeach I've been catering for myself for about 8 years, dad never cooked anything himself, was always stuff to bung in the freezer so now I've got a family of my own I'm finding MN invaluable to guide me through stuff like learning to actually produce something in my kitchen rather than just bung something in the oven

'Sticky Rice' from Donna Hay's Modern Classics 2 (sweet stuff)

Bring 1 cup long-grain rice and 1 3/4 cups (14 fl oz) water to the boil in a saucepan and cook until tunnels form. Cover with a tightfitting lid and set aside for 10 minutes.
Separate the grains with a fork and stir through 1/2 cup (4 fl oz) coconut milk and 2 tablespoons caster sugar.
Serve sprinkled with brown sugar. Serves 4.

Yay!- I gave something back!
I think you can probably fiddle around with how much sugar you want according to taste. 1 cup is a proper measure btw, not a random cup from the cupboard. Its 250ml or 8 fl oz.

1)don't know
2) yes I do
3) Yes
4) Yes, great to eat as icepops or to use in cakes

trefusis, does it really make coffee taste nice if you use the coffee grinder? didn't think of buying in health food shops, paid local Asian supermarket a visit today though to have a proper look around rather than just pop in for noodles like I usually do

Brill EachPeach I will use it for tomorrows pud then, saves it being sat in the cupboard

banana icepops? really

fresh coffee does taste very different to ready ground IMO and if you buy either keep it in the freezer it will keep it fresh. (use straight from freezer doesn't need defrosting)

DH is chinese and we buy LOADS of stuff from the chinese supermarket... MUCH cheaper

I can't believe no-one has combined the coconut milk and starting to turn bananas together yet! (Maybe I'm the only alcy here ) All you need is a glug of bacardi and some pineapple juice. Chuck them all in the blender and you've got yourself a pina colada!

Very good Salsa!
Luce, coconut milk is nice in the dhal too. Just add it in place of some of the water.

Another nice dish is 'Arroz con coco y frijoles' from South America (Rice with coconut and beans to the likes of you and me)

115 g dried kidney beans (soak overnight then boil for at least an hour. V. important as can be toxic if not boiled like this.)

Tin of coconut milk (do NOT buy reduced fat version. It is vile)

300g rice

Mix drained beans and the (dry) rice. Add a mix of coconut milk and water until the liquid comes up to your first index finger joint when you rest it gently vertically on top of the rice. Boil quite briskly 9but don't overdo it) until all liquid nearly gone and just little spluttering craters on rurface. Put on a tight fitting lid, turn off the heat, and leave for 25 mins. (althoguh will stay warm for up to 45 mins.) When ready to serve, stir through with a chopstick which separates the grains withough turning everything into a mush.
Serve.

I like it with a salad of diced peppers,onions, cucumbers and tomatoes with a squeeze of lemon/lime and either a teaspoon of dried cumin added, OR a lot of fresh chopped coriander. Also a piece of plain baked fish 9as the rice pretty rich.)

NB This method of cooking rice is foolproof.Use it when just using water too, for plain steamed rice.)

If yuo've got cold plain rice left over,do a stir fry. Dice whatever veggies you have to hand and fry in a wok. Ad the rice, then add a couple of beaten agges and stir through, finishing with a dash of soy,rice wine/chilli sauce. very quick and delicious too.

definitely unpeeled

I put it in there as soon as it comes home from the supermarket

Moondog - that sounds lovely. Is it possible to be really lazy and do it with tinned beans, or the frozen ones that sainsbo's sell?

I've never seen the frozen ones!
Aye,would be fine with those i'm sure.

Nice recipe for a creamy tomato sauce:

Gently warm some canned chopped tomatoes with a drop of olive oil and chopped fresh basil.

When hot add some single cream, as much or as little as you want, and warm again.

Stir through pasta with a little grated cheese.

Done.

Thanks Moondog; will give it a try.

I always grate the ginger when I get it out of the freezer.

My mum used to dip bananas in melted choc and hundreds and thousands, stick a lolly stick in the end and freeze them.

Mmm, I wish I had some bananas now!

Well, off I went to bed last night & forgot all about this . . . get up this morning & three's even alcoholic suggestions!

moondog I'll pop the bean recipe in my book too. You must eat some very interesting food . . .everything you suggest is always much more exciting than stuff I think of!!!

giraffes banana lollies, good idea with melted choc, yum yum

Twinkle I will try out your tomato sauce recipe as well this week as we're having pasta one evening later in the week

You don't actually need many spices to make a nice dahl. This is actually an authentic recipe;

Cook dahl with salt
Fry a generous amount of garlic in a generous amount of butter (but not too much). Add a bit of cayenne/chilli powder.
Add to dahl.
Add fresh coriander if you want.

It is really nice.

oh, well in that case it's simpler than I thought. Thanks Jahan, I can do that with what I've got in my cupboard

My cousin used to chop peeled bananas into about 3 chunks, stick a lollipop stick into each one and then chuck 'em in the freezer = banana lollipops!

Didn't have a freezer until recently so never tried it.

I think I might try it with the one my oh didn't take to footy, although why he left one on its own is a mystery!

I do my dahl similar to whirling stirling but I also add some frozen chopped spinach to the lentils before add the spices and tomatoes at the end.

For coconut milk - I would cook rice with it if your OH does not like it in the curries. It gives a really heavenly smell without it actually tasting too heavy. Would also throw in a cinnamon stick or cassia bark and a few bayleaves and a few cardamon pods.

Or boil it up with some sugar and stick in your bananas that are about to go off - easy dessert and nice served hot or cold. You could add a couple of drops of vanilla essence as well if you have any.

I wish I was more creative than having to ask other people sometimes.

all of you who actually are good at this cooking lark without the millions of questions I throw at you!