To Be-Ro or not to Be-Ro . . . that is the question

[SchadenfreudePersonified]

Hoping this gets posted in time - and that there is still plenty to say on the matter!

ooh, yes , love a good curry .
I have the original Madhur Jaffrey book, which has a really good special rice recipe in it

Rachel Allen’s Bake is an excellent book. The quiche Lorraine is the best quiche Lorraine you will ever eat and the walnut wedding cake is very impressive but does result in a kitchen covered in meringue frosting

I only have my own recipes

Best Panna Cotta by Felicity Cloake - it really is this simple, but superb

Serves 4

2 x 2g leaves gelatine
300ml double cream
115g caster sugar
100ml full-fat milk
50ml buttermilk
Vegetable oil, to grease

1. Soak the gelatine leaves in cold water. Pour the cream into a pan, add the sugar and heat gently, stirring, until the sugar has dissolved. Bring just to a simmer, and then take off the heat.

1. Squeeze out the gelatine and then stir it into the warm cream mixture to dissolve. Pour through a sieve into a clean bowl and stir in the milk and buttermilk. Taste for sweetness and add more sugar if necessary.

1. Grease the inside of 4 espresso cups or small ramekins and divide the mixture between them. Cool and then refrigerate for at least 4 hours or overnight.

1. To turn out, put the dishes briefly in boiling water and then invert on to plates. Serve with berries or fruit compote.

grems. You need to cook with .....

vegetables....

Those marmite dog biscuits sound good. Do you find that dogs either love them or hate them?

Rachel Allen has an excellent tahini cake.

She could be a GBBO judge.

those are usually the best Sneaky - I don't have a soup recipe, because I just use what I have got in , or what I have dug up from the allotment - I make them up !

Good question Vanilla.

If your dogs are anything like mine they will eat the biscuits first and contemplate their relationship with Marmite later.

Schaden - p.223

I serve it with homemade flatbreads (p.78) and kachumber [preen]

Ooh Rachel Allen is a great call!

Punjabi Hotpot (serves 4-6) (from the Urban Rajah Curry Memoirs by Ivan Peters)

4tbsp vegetable oil
i kg lean lamb cut into 4cm chunks
2 med onions, chopped
4 garlic cloves, crushed
3 green chillies, chopped
6cm fresh root ginger, peeled
2 tsp ground cumin
1tbs ground coriander
1 tbsp paprika
1 tsp turmeric
400g tin toms
350 ml water
240g tinned spinach*
2tsp garam masala
bunch fresh coriander*
salt

• I rarely bother with the spinach -or coriander also find that ready prepared garlic/chillies etc are just as nice

Method
Heat 2 tbs of oil in a large pan and brown the lamb. Remove the meat from the pan, add the remaining oil and brown the onions. Add garlic and chillies, grate in ginger, stir in cumin, coriander, paprika and turmeric - fry 3-4 minutes. Pour in tomatoes, add the meat and water and season. Bring to a fast boil, turn down heat, cover and simmer for 1 and 1/2. Add spinach and garam masala and cook a further 10 minutes. "Serve with a flourish of coriander"

I have made this in the oven and the slow cooker and it comes out fab (never done it on the hob, because I worry it will stick if I don't constantly stir it).

Anyway- it's delicious!

Wolfcub - mm would like to see that recipe. I use the one by John Tovey ( as mentioned earlier) - it is truly lush

Chicken in Yoghurt with Cardomom by Nigel Slater

4 large, free-range chicken supremes, skin on ( I am a bit of a skinflint, and usualyy just use chicken breasts)
250ml natural yogurt

for the spice paste:

2 tsps water
2 tsps sea salt
thumb-sized piece of ginger
3 garlic cloves
1 tsp black peppercorns
the seeds of 6 green cardamom pods
1 tsp cumin seed
2 heaped tsps coriander seed
a cinnamon stick
1 tsp cayenne pepper
2 tbsps white-wine vinegar
a handful of mint leaves

Put the whole peppercorns and the cardamom, cumin and coriander seeds in a mortar or spice mill and grind them to a fine powder. Put the water into a blender, then add the salt, the peeled and chopped ginger, peeled garlic, the ground cayenne, vinegar and the ground spices. Blend to a smoothish paste.

Put the yogurt in a bowl large enough to take the chicken breasts and stir in the spice paste. Slide in the chicken and push it under the marinade. Break the cinnamon stick in two and tuck it among the chicken. Cover the bowl with clingfilm and leave to marinate for at least 2 hours or, even better, overnight.

Set the oven at 220 C/gas mark 9. Transfer the chicken and marinade to a shallow ovenproof dish. Bake for 30 minutes till the chicken is cooked through and the yogurt has formed a patchy, gold and dark-brown crust. Scatter the mint leaves over.

I only have my own recipes

I am prepared to take a risk Gremlins - and I'm sure I'm not the only one.

Vanilla, shush. I use vegetables sometimes

Are we allowed to do this? Observe stains

Thank you Taffeta

I'll give it a go when I next do a curry.

Lovely to see some Vegan recipes being given here - I'm trying to get the family to eat less in the way of animal products, but they are die-hard carnivores on the whole. The trouble is meat tastes NICE . . .but only if you don't think of it as being part of another creature . . .

I've made a delicious vegan quiche before, which is effectively ratatouille in a vegan pastry case - they enjoy that and a couple of other things, but aren't very keen in general.

smittenkitchen.com/2015/10/cannoli-pound-cake/

This is the best cake ever.

www.google.co.uk/amp/s/www.pinterest.com/amp/pin/313633561531571441/

This filling

With her sour cream shortcrust from here

www.google.co.uk/amp/s/www.lifestylefood.com.au/recipes/8944/shortcrust-pastry.amp

ooh, thats a meal for next week sorted Schaden - DH loves lamb

Baklava by Claudia Roden

500g filo pastry (about 24 fine sheets)
175g unsalted butter, melted
500g pistachio nuts or walnuts, finely ground

For the syrup

500g sugar
300ml water
1 tbsp lemon juice
2 tbsp rose- or orange-blossom water

Prepare the syrup first. Put the sugar, water and lemon juice in a pan and simmer for 5-10 minutes until the syrup thickens just enough to coat a spoon. Stir in the rose- or orange-blossom water (optional) and simmer for a few seconds more.

Allow to cool, then chill in the refrigerator. Look at the syrup when it has cooled. If it is too thick and sticky, it has been overcooked. Save it by adding a little water, bringing to the boil, and letting it cool again.

Brush a large square or circular shallow baking tin, a little smaller than the sheets of filo, with melted butter. Lay half the sheets one at a time, one on top of the other, in the tin, brushing each with melted butter, pressing it into the corners and letting the edges come up the sides of the tray or overhang.

Spread the nuts evenly over the sheets. Then cover with the remaining sheets, brushing each, including the top one, with melted butter. With a sharp-pointed knife, cut parallel lines 4-5cm apart, then cut other parallel lines diagonally so as to have diamond-shaped pastries. Cut right through to the bottom.

Bake the baklava in a preheated oven at 150C/gas mark 2 for 1 hour, or until it is puffed up and golden. Remove from the oven and pour the cold syrup all over the top of the hot pastry, especially along the slashed lines.

When cold and ready to serve, cut the pieces of pastry out again and lift them out one by one on to a serving dish, or turn the whole pastry out (by turning it upside down on to a large sheet and then turning it over again on the serving dish) and cut out again along the original lines.

Oh Taffeta!

I add comments, too!

Yes very naughty, writing in books eh?!

Found you all again .

We won't mention any of this to any librarians, ok Taffeta? It's just between us . . .

erm , i write in my books too, to add comments, make notes on variations too!
Wolfcub - ah, same basic custard - John Tovey gives you the custard recipe, and then suggestions on fillings - and yes - 2 eggs, 2 egg yolks and a half pint cream all seasoned is the base :) But I am not good at pastry, so I but mine ready made