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AndyRoo

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Everything posted by AndyRoo

  1. AndyRoo

    The Recipe Thread

    Well, as there are a few of us who seem to enjoy cooking and sharing recipes, I thought I'd start this little thread. I suppose it could get a little messy, sorry about that. Maybe one of the Mods/Admin team could at least make it a sticky post, even if it can't be a sub-section somewhere? I thought I'd start with one of my own recipes: Spinach and Paneer Curry (never really sure what constitutes 'portion size', but I would say this makes two extra large portions, or 3 - 4 smaller portions) Ingredients 1 tablespoon ghee (or vegetable oil) 200g Paneer (or more if you fancy) 500g Natural yogurt 6 Tomatoes (medium sized) 250g Spinach 1” piece of ginger 2 large garlic cloves 6 Cardamom pods 1 white onion (medium sized) 1.5 tablespoons of curry powder (you can use medium or hot if you like it spicy - but it's intended to be a mild, but aromatic dish) 2 teaspoons cumin powder 2 teaspoons turmeric 2 teaspoons garam masala 1 teaspoon coriander powder 1 teaspoon sea salt Preparation You’ll find cooking easier if you do the following prep work first: Put the yogurt into a bowl and mix in all the spices and salt. This will help prevent any clumps of dried spice in the final curry. Cut the tomatoes in half and scoop out the seeds and pulp, leaving only the flesh. If you want to, you can 'caramelise' the tomatoes by baking them in a tray in the oven for 10 minutes until they start to blacken... this just gives them a slightly sweeter flavour, but isn't really necessary if you don't have time - or just can't be bothered. Peel the garlic and the ginger and chop the onion. In a food blender, along with the tomatoes, puree them all together and set aside in a bowl. Blanche the spinach with hot water and then puree the leaves in a food blender and set aside. 'Fry' the paneer in a tablespoon of vegetable oil until slightly browned on both sides. Once browned, dice the paneer into roughly 1cm squared cubes and set aside. Method 1. In a large wok or saucepan, add the ghee over a low heat, and add the cardamom pods to the melted oil. Once these have turned slightly brown and the oil has infused with the flavour, take the pods out and bin them. 2. Add the paneer, and the onion/tomato/ginger/garlic puree simmer on a medium – high heat for 5 minutes - or until it starts to dry out and thicken slightly. 3. Add the spinach and continue to cook for another 2 – 3 minutes. 4. Lastly, add the yogurt/spice mix and continue to cook for another 5 minutes. 5. Serve up with some rice.
  2. AndyRoo

    The Recipe Thread

    This is my recipe for 'Green and Blue Soup'. If you're wondering where the name comes from, it's just a mix of green veg. and blue cheese. When I make this, I always make a *huge* amount of it, so that I can have it for several meals. It'll easily make 4 decent portions (when served with bread). Ingredients: 1 head of broccoli 1 clove of garlic 1.5 litres of vegetable stock. 250g spinach 200g kale 1 cup frozen peas 10g chives 220g blue cheese (or more or less, depending on how strong you like the flavour - and how intense the cheese is) sea salt and pepper (to season) Method: Break up the broccoli and peel the garlic clove and bake both in the oven until they brown. (This gives both a sweeter flavour than normal.) Mix up the stock and add to a large pan. Once the stock is boiling, throw in all the other ingredients and cook until soft - including the browned broccoli/garlic. Once soft, blend it all together until smooth. Add the cheese and blend again until smooth. Season with S&P to taste. Serve with crusty bread, and stuff your face!
  3. Soooo, after a lot of pleading I might be getting some pet ducks. Does anyone keep their in an Eglu Cube? I'd keep it propped up on breeze blocks - so not as high as a normal cube - and build a custom ramp for them to get up and down... but I wasn't sure about the roosting bars? I'm weighing up this option vs. a normal wooden duck house.
  4. So, I may be 20... *coughs*plus*coughs* years late to the party, but today I got accepted on a degree course at Plymouth University! I'm so excited*. It's not cheap (£15k+) and the next 4 years of commitment, but I'm going to do it. *and also terrified.
  5. AndyRoo

    The Recipe Thread

    I'm almost vegan. I eat cheese every now and then (vegan cheese is absolutely foul, so don't bother); I use butter sometimes when I bake. I also occasionally have honey, although I tend to use agave or maple syrup instead, and obviously I eat eggs - but that's because we have our own hens and I know they're well kept. I don't drink milk, but have almond milk instead. I won't wear leather, and I refuse to use any products that have been animal tested or have fur used in them. Basically I try to be as ethical as I can. But I appreciate farming practises for cheese is not brilliant!
  6. AndyRoo

    The Recipe Thread

    I realised I'd actually make a mistake in the recipe: honey is optional (obviously, otherwise it wouldn't be vegan! 🤦‍♂️) depending on how sweet you like them! And it also should be a 1/4 cup honey, not a third! Pants! lol It actually tastes quite delicious on its own. I sometimes mis it with yogurt and eat it as is!
  7. AndyRoo

    The Recipe Thread

    And here's my recipe for quick and easy oatmeal and banana 'breakfast' cookies. Sorry, @Patricia W - these are vegan friendly. lol Ingredients: 2 cups oatmeal 2 medium sized, ripe bananas 1 tablespoon vanilla essence 1/3 cup honey 1/2 - 1 cup 'filling': chocolate chips / raisins / cranberries (or whatever you want really - though I'd suggest something not too dry) Method: Pre-heat oven to 180c. Mash the bananas in a large bowl and add the honey and vanilla essence. Add the oats (I bash them in a bag with a rolling pin first so they're smaller). Leave the mix to stand for 15 - 20 minutes so that the moisture from the bananas soaks into the oats to make the mix less dry. Add the filling and mix in. Spoon enough mix to make a biscuit size cookie and flatten into shape onto a greased tray. Bake in the oven for 8 - 10 minutes until they're browning on the outside. Take out of the oven and leave to cool. Stuff your face with them!! They should come out slightly crisp on the outside, but chewy in the middle.
  8. AndyRoo

    The Recipe Thread

    Here's my shortbread recipe. Instead of cooking it in a tray and then cutting it into fingers, I use cookie cutters and make them as biscuits. Ingredients 280g plain flour 40g cornflour 20g icing sugar 1 tablespoon vanilla essence 225g unsalted butter 115g caster sugar Juice of 1/2 a lemon Cold water Method Pre-heat oven to 150c. In a food processor - using a K beater - mix together all ingredients except the water until you have breadcrumbs. Add cold water a little at a time until you have a dough. On a floured surface, roll out the dough to biscuit thickness, and cut out biscuit shapes. Put biscuits on to a greased baking tray and sprinkle with sugar. Bake for 5 - 7 minutes until cooked. Keep an eye on them so they don't catch and burn. They'll keep cooking for a little while once taken out of the oven anyway. Leave to cool. Stuff your face with them!!
  9. AndyRoo

    In the kitchen

    Quietly hoping it'll take off and we'll get a sub-section back. lol
  10. AndyRoo

    The Recipe Thread

    I'm happy to hear some. I'm a veggie, so anything sans-meat is good for me. Provided it doesn't have any mushrooms in it. I'm allergic to them.
  11. AndyRoo

    In the kitchen

    I just started 'The Recipe Thread' to get us going on this subject. Great minds and all that. 😂
  12. AndyRoo

    What has happened to the forum?

    Cooking and eating are two things I do well. Especially the latter! lol
  13. AndyRoo

    What has happened to the forum?

    I'd like to see that return.
  14. AndyRoo

    Bitzas/cross breeds

    On their website it lists a bunch of hybrids. Is this the place that stopped?
  15. AndyRoo

    Bitzas/cross breeds

    There's this place in Bury St. Edmunds. I don't know if that helps. http://www.purebreedpoultry.com
  16. AndyRoo

    Do I own up?

    I'm afraid I struggle to watch anything with that woman involved. That being said, I don't watch Most Haunted, so it makes no odds to me if she becomes a presenter.
  17. AndyRoo

    Do I own up?

    MWAHAHAHAHAHAHA!
  18. Awww. So cute! Yeah, we pick a few different charities each year. Last year we picked a local food bank, a woman's shelter, and a homeless charity to split the pot. This year we're supporting a local charity which helps survivors of sexual abuse and another charity that helps prisoners with rehabilitation.
  19. Yeah, Rich 'sells' our excess eggs where he works (£1 per box for a charity donation. We managed to raise £300 last year). We've got 8 hens now, although they're middle aged for hybrids, so they're laying less and less. I told him I'd wait until the numbers have been reduced significantly before getting any more. The best layer we had was our White Star, although she has produced a lot fewer eggs over the last year. The first year and a half we had her, we had an egg nearly every day. I'm definitely going to get more Leghorn types when the time comes.
  20. AndyRoo

    Do I own up?

    Nah. Tell him the house is haunted and call Yvette Fielding round. hehe.
  21. Rich 'doesn't like chickens' either. Except when he's holding them and petting them and feeding them corn. lol
  22. What computer do you have? It's sometimes possible to increase the font size - or even zoom in on the screen (like a Mac, for instance). Maybe try Googling something like that for your computer.
  23. They're still there, you just have to scroll down to the bottom of the emojis. Or from Category, select 'Converted'.
  24. AndyRoo

    First Egg of 2019!

    Our White Star gave us the first of her eggs in nearly a month today, so that was nice. I think my hybrids are all about middle-aged now (nearly 3 years), so I'm expecting them to start dropping off fairly soon. Though obviously I hope they don't.
  25. AndyRoo

    Dog owners travelling to the EU beware!

    My friend started the process 6 months ago and only just got one through the other week. I thought France was generally okay with legitimate migration. I think we have to be cautious to separate legitimate migration from the refugee crisis, as they are both very different things, with very different catalysts, and are (or should be) managed very differently by our governments. Unfortunately they have become synonymous - which is part of what has caused this whole big mess. I'll be sad if I can't go to France, but we've also discussed Germany. TBH, within reason, I think there's 8 - 10 countries we'd consider if it meant getting our citizenship back. It's such a shame that the associate citizenship scheme was shot down in flames. I think that would have gone a long way to calming the situation... especially since it came to light that a certain rather prominent and vocal leave campaigner immediately got his kids EU passports so they wouldn't miss out. Unfortunately I think this whole situation is going to get a lot worse (and for a significant amount of time) before it gets any better. It seems to me like the fuse has been lit, and now we're all waiting for what comes next. I can certainly see why the government is putting the army, airforce, and navy on standby. I'm actually quite surprised we haven't seen riots already... and thanks to these yellow vest idiots stirring up trouble outside of parliament, I am expecting that to go south quite quickly.

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