Delia's moussaka recipe just now...

[Lucycat]

Were they frozen slices of aubergine? Can I get the recipe anywhere?

lololol, you are surely kidding, mp? it only takes twentysome mins to make a risotto from scratch. poor delia, do you think Nigella's slipped something into her HRT patch?

oh dear Lord I am talking about CHICKPEAS

I don't want you thinking I condone this stuff

It is EVIL

And all that 'Ooh it's so difficult to get risotto just right' - no it isn't - I can do it, and I'm not a particularly good cook. Don't go scaring people off making it by telling them it's difficult.

I made moussaka tonight with leftover lamb, used creme fraiche with a beaten egg and cheddar instead of making a "proper" sauce and it came out really nice. Also put the aubergines on the griddle instead of frying and then patting dry. So, not really the new Delia but a few shortcuts that worked compared to the old Delia recipes.

Having checked out moussaka recipes tonight I can tell you that Nigella has chickpeas in her veggie moussaka recipe in "How to Eat", also pomegranate molasses - what on earth?

It was like last week, pretending that it's hard to whip cream. She comes out with some exaggerated remark about something perfectly normal and uses it to justify the "cheat" version. If you are hoping to encourage people who are scared of cooking, then why make daft comments? All it does is make people even more dependent on her very exact "recipes".

I agree Jackie

I mean, Victoria Sponge can be hard to get Just Right

but risotto? Just taste it after 18 minutes and see if it needs a bit more cooking

the good housekeeping moussakka topping has a mix of plain yog, beaten egg and cheese, it all souffles up a bit and is really nice. i looked up delia's veggie moussakka recipe a while back and she used a bechamel which is a fiddle and not as nice.

My risotto never seems quite right. That did look a lot creamier than mine ever is.

And I hardly ever believe people who say "oh it only takes 20 minutes" The starting point of a decent, softly cooked, fried onion seems to take much longer than people say.

My risotto never seems quite right. That did look a lot creamier than mine ever is

Have you tried

cream?

frying an onion beautifully imo takes about 12 mins. but the rice only takes about 18 and remember the rice and onion are combined for a good while before the stock starts going in.

Are you supposed to put cream in a risotto? I thought it was the rice that supposed to go creamy?

Absolutely.

There was nothing that she cooked tonight that was particularly difficult.

I admit that I occasionally use frozen veg and sauce from a tin, but I am not trying to sell a book telling others how to do so.

DH was bemused. He asked if British folk do not know how to take potato wedges out of the freezer and pop them in the oven after watching last week.

She is not doing the Brits any favours, we have not got the best reputation for our culinary skills as it is.

AHA

isn't it meant to be greek yog anyway?

mous not ris.

I never put cream in risotto. And it is always creamy. It is the rice that makes it go creamy is it not?

haven't seen any of this but I was also a bit about the frozen chickpeas. Yes, it is a faff to soak and cook them but to open a can is pretty easy. I've never seen frozen chickpeas (or heard of them) and we eat a lot of chickpeas round here.

I think Delia is having a midlife crisis. Bless 'er.

I've met her - she was very nice

I think to make risotto creamier, you stir it more, to release more of the starch in the rice.

Thank you Kinderegg.

Peaches, buy a tin of Lazy Onions, pre chopped and sweated in olive oil, as used by hundreds of spanish women, apparently, recommended by someone in the Times called Rose or something like that. If I can't be bothered to pre fry the stuff for the slow cooker they are an absolute god send.

Just call me Deila and write my big fat cheque

that's what i'd have thought, fishie. re the mous.
the rice does go creamy, but a lot can depend on the quality of the rice in the first place, as well as the grain. arborio, avorio, carnaroli etc. i like avorio cos it's a cute colour esp for a saffron risotto but it's a pita to get.

Just plain old arborio here. I might not stir it enough...

I stir risotto very well. It is my excuse to get into the kitchen and drink a glass of wine in peace while nattering to my mum.

DH has to do something with the kids.

I am stirring risotto.

You know I cannot leave it.

Peace for almost 20 mins. Bliss