my specialist Mexican ingredients arrived for my first catering job on Saturday! I might go to sleep cradling that cast iron tortilla press later I love it so much
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Let us know how you get on with the press, I've always fancied getting one but the ones I looked at had mixed reviews
My friend has one and loves it! Her fajitas are just *chefs kiss*Let us know how you get on with the press, I've always fancied getting one but the ones I looked at had mixed reviews
Oh my days this is so exciting! I periodically get a similar delivery cos Mexican food in the UK is just pretty pants (although those tacos @blurstoftimes posted the other day looked bangin). I've been mulling over buying a tortilla press but haven't been able to justify the expense, so I've just made tamales and tlacoyos (a sort of masa patty stuffed with beans and cheese) with my masa. And tomatillo salsa is just the besssssst. Please update us on how the job goes!
Hah I just replied to you talking about you
- note to self, read usernames first!oh my god that tamales thing sounds amazing! Do you have a recipe? Mex Grocer has sooo much stuff including an amazing selection of mezcal which is my favourite spirit (but quite dangerous - I went to a mezcal tasting once and everyone was absolutely mental by the end of the night)Oh my days this is so exciting! I periodically get a similar delivery cos Mexican food in the UK is just pretty pants (although those tacos @blurstoftimes posted the other day looked bangin). I've been mulling over buying a tortilla press but haven't been able to justify the expense, so I've just made tamales and tlacoyos (a sort of masa patty stuffed with beans and cheese) with my masa. And tomatillo salsa is just the besssssst. Please update us on how the job goes!
Hah I just replied to you talking about you
I will defs send an update!
Cadbury’s is mostly terrible since the change in recipe/shape. Lindt is my current favourite.
Pasta - any shape, any size, just gimme gimme gimme!
Rats - love a pet rat they are adorable. I would not be so happy to see one in my toilet though, it’s bad enough when there is a spider near the loo!
Pasta - any shape, any size, just gimme gimme gimme!
Rats - love a pet rat they are adorable. I would not be so happy to see one in my toilet though, it’s bad enough when there is a spider near the loo!
Hahaha. Straight talking children.Okaaaaaaay so I’ve managed to Grunka fast a you lovely Fraus have spoilered vermin chat, I cannot read or think about them. Years ago I was so phobic that I developed my own coping strategy if a picture of one entered my head. I’d chant Mars Bar, Mars Bar, Mars Bar and visualise one to take away the creepy thought!
My favourite pasta is rigatoni, boring I know but I love it. Long pasta is linguine! Being honest I will eat any pasta as I love it so much
Bit of help please, during lockdown my lovely milkman delivered eggs, I’ve forgotten to reduce the order and now have flippin loads. What can I make? Tortilla has been vetoed by the children as “boring and you don’t make it as nice as they do in Spain”... clearly I don’t, but feel I’ve spawned fairly rude but honest children
Ok, so I could give you my perfect tortilla recipe, but I know how painful it is to try and make children change their views, so you may not have the energy for that argument.
Go to stuff to do with a lot of eggs:
Quiche. I really, really like quiche. Quiche Lorraine for preference. This recipe is pretty close to the one I use, but I don't add spring onions. I don't feel the need for that slight harshness, I want it to be comforting.
French Quiche Lorraine
Traditonal French Quiche Lorraine made with homemade shortcrust pastry and filled with cheese, bacon, spring onions and parsley.
chezlerevefrancais.com
Important part is sprinkling the cheese and bacon (I use cut up back bacon) onto the crust, not into the custard mix. I also blind bake until the crust is almost completely cooked. I hate undercooked pastry bottoms.
Carbonara. I make mine just with fried up bacon until it has a slight crunch. Parmesan and black pepper whisked into the eggs in a bowl. Cook pasta. Add to bacon fried in olive oil. Reserve some of the pasta cooking water. Stir the pasta around in the bacon mix until coated and everything is hot. Then remove from the heat and add the eggs and a couple of tbsps of pasta cooking water. Stir a lot and let the residual heat in the pan and the pasta cook the eggs. This should stop it from scrambling and give you a silky sauce, not a lumpy one. Sometimes I find, just to thicken it a tiny bit I need to put it back on a VERY low heat, but be v careful with this and as soon as it starts to thicken and your spoon leaves trails in the pan, remove it again. I love carbonara so much.
Shakshuka? I mostly make this up as I go along, but this seems like a decent recipe. I like the addition of feta very much:
Shakshuka recipe
The Hairy Bikers' shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Serve with plenty of bread.
www.bbc.co.uk
I will always happily eat an omelette. Made one last weekend with new potatoes in it. This is v substantial. Fry slices of cooked new potatoes in a pan with butter and oil (oil to stop the butter catching), once they are all toasty and brown add the eggs and gently cook until slightly set. Add cheese of choice, I like a mix of cheddar and gruyere or emmental, but actually red leicester is good, but different (and maybe ham). Let melt a bit and let eggs cook more and then flip into a half moon shape. Wait for cheese to fully melt. Sorry. I just told you how to make an omelette. Dick move.
Also like omelettes warm or cold with a vinaigrette. Nigel Slater told me about this (hah, not personally) and I think it's wonderful. Dice a shallot, mix with 1tbsp of white wine vinegar, 1tsp of red wine vinegar (leave this out if you like), 4 tbsps extra virgin olive oil, chopped chives and salt and pepper. I often make the vinaigrette without the shallot tbh or with a spring onion. He says this is enough for one omelette, but it will probably do too.
Stracciatella is a lovely light soup, though I admit it looks a bit weird. For 4:
4 eggs
50g parmesan cheese, grated
1 tbsp fine semolina (I am sure I have left this out before)
2 pints chicken stock
Beat the eggs, then whisk in the parmesan and semolina with a fork. Pour in a little of the stock and mix to a cream.
Bring rest of stock to boil, and once there are small bubbles, lower the heat, then pour in the egg mixture. Whisk for 2-3 minutes without letting it boil until the mixture makes little flakes in the stock.
Serve with more parmesan.
Should be good stock. Supermarket ready made and probably even the gel pots (fancy), but homemade is best.
This thick onion tart from Delia is a lovely memory of my childhood:
Thick Onion Tart
The secret of this tart is to cook the onions until they almost caramelise so they form a thick, brown layer over the base. The Delia Online Cookery School: You can now watch how to make Thick Onion Tart in our video, click the image to play.
Or for a crowd pleaser, make a almost flourless cake or brownies, they always call for a lot of eggs. I've posted all of these chocolate numbers before, but they are both worth another outing:
Almost flourless chocolate cake recipe | Easy chocolate recipes
Try Trish Deseines decadent, almost flourless, chocolate cake recipe and more easy cake recipes at Redonline.co.uk
BBC Radio 4 - Woman's Hour, 19/04/2011 - Chocolate Brownies
Claire Burnet's delicious brownies are crispy on the outside, soft and gooey inside.
Brownies
I don't know why people don't make Birthday Brownies all the time — they're so easy and so wonderful. Brownies are much quicker to make than a cake, and they look so beautiful piled up in a rough-and-tumble pyramid spiked with birthday candles. For US cup measures, use the toggle at the top of...
www.nigella.com
I like eggs. Sorry for the uber-long post.
I would cook it with broccoli, cook it in water until it’s very soft then kind of mush it up, heat some anchovies in a pan and add the brocolli while you cook the pasta in the broccoli water. I usually grate pecorino over it, one of my fav pastas ever !
This is the downside to cats, my cat bought in a tiny mouse at night that was running around. We tried to catch it (we being my bf, I cannot deal with this stuff) but it vanished so we assumed it had gone outside . It had not. I woke up to a dead mouse outside my bedroom
Do you mean the tlacoyos? I think I used this recipe, but I used refried pinto beans instead of black beans - you can stuff them with anything you like! https://www.mexicoinmykitchen.com/how-to-make-tlacoyos/
I looooove mezacal too - mezcal margaritas are so so good.
Hope it's OK to post over here. Been getting an uneasy vibe from the JM thread for a little while now so mainly lurk, I miss the more gentle Hausfraus chat from before Jack herself invaded over there tbh. Can't put my finger on it but something has changed in the atmos of the thread since then. Plus my MH isn't great atm and I'm finding Jack's burnout cosplay too much.
I need to Grunka these threads and bring myself up to date so I shall be back. Hope everyone is OK xx
I need to Grunka these threads and bring myself up to date so I shall be back. Hope everyone is OK xx
Before starting uni I backpacked alone through Europe to Morocco. I did not have a lot of money obviously, I took cheap buses and in Sidi Ifni I stayed in a rather scruffy hostel. I woke up and heard a weird noise. I put on my torch and on the wall above my head was a huge cockroach. I jumped out of bed in terror and ran to the "weed smoking old night porter" He could only speak Arabic not French, I gesticulated and made him understand with desperate beckoning to come with me to my room. On the way to the room I realized I was wearing a long t-shirt and no shoes. What the duck would he think of my intentions if the cockroach had disappeared? I panicked, luckily it had not moved. He looked at it and at me as if it were a tiny ant, took off his slipper and whacked it. The remains were on the wall. I did not sleep a wink and spent the rest of the night on the floor huddled in a sheet I had shaken like a deluded maniac. Next day I cut my food budget and went to a "nicer" hostel for the rest of my trip.
Flumps you always come up with such good suggestions! This has swiftly been book marked for future reference.Hahaha. Straight talking children.
Ok, so I could give you my perfect tortilla recipe, but I know how painful it is to try and make children change their views, so you may not have the energy for that argument.
Go to stuff to do with a lot of eggs:
Quiche. I really, really like quiche. Quiche Lorraine for preference. This recipe is pretty close to the one I use, but I don't add spring onions. I don't feel the need for that slight harshness, I want it to be comforting.
French Quiche Lorraine
Traditonal French Quiche Lorraine made with homemade shortcrust pastry and filled with cheese, bacon, spring onions and parsley.
Important part is sprinkling the cheese and bacon (I use cut up back bacon) onto the crust, not into the custard mix. I also blind bake until the crust is almost completely cooked. I hate undercooked pastry bottoms.
Carbonara. I make mine just with fried up bacon until it has a slight crunch. Parmesan and black pepper whisked into the eggs in a bowl. Cook pasta. Add to bacon fried in olive oil. Reserve some of the pasta cooking water. Stir the pasta around in the bacon mix until coated and everything is hot. Then remove from the heat and add the eggs and a couple of tbsps of pasta cooking water. Stir a lot and let the residual heat in the pan and the pasta cook the eggs. This should stop it from scrambling and give you a silky sauce, not a lumpy one. Sometimes I find, just to thicken it a tiny bit I need to put it back on a VERY low heat, but be v careful with this and as soon as it starts to thicken and your spoon leaves trails in the pan, remove it again. I love carbonara so much.
Shakshuka? I mostly make this up as I go along, but this seems like a decent recipe. I like the addition of feta very much:
Shakshuka recipe
The Hairy Bikers' shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Serve with plenty of bread.www.bbc.co.uk
I will always happily eat an omelette. Made one last weekend with new potatoes in it. This is v substantial. Fry slices of cooked new potatoes in a pan with butter and oil (oil to stop the butter catching), once they are all toasty and brown add the eggs and gently cook until slightly set. Add cheese of choice, I like a mix of cheddar and gruyere or emmental, but actually red leicester is good, but different (and maybe ham). Let melt a bit and let eggs cook more and then flip into a half moon shape. Wait for cheese to fully melt. Sorry. I just told you how to make an omelette. Dick move.
Also like omelettes warm or cold with a vinaigrette. Nigel Slater told me about this (hah, not personally) and I think it's wonderful. Dice a shallot, mix with 1tbsp of white wine vinegar, 1tsp of red wine vinegar (leave this out if you like), 4 tbsps extra virgin olive oil, chopped chives and salt and pepper. I often make the vinaigrette without the shallot tbh or with a spring onion. He says this is enough for one omelette, but it will probably do too.
Stracciatella is a lovely light soup, though I admit it looks a bit weird. For 4:
4 eggs
50g parmesan cheese, grated
1 tbsp fine semolina (I am sure I have left this out before)
2 pints chicken stock
Beat the eggs, then whisk in the parmesan and semolina with a fork. Pour in a little of the stock and mix to a cream.
Bring rest of stock to boil, and once there are small bubbles, lower the heat, then pour in the egg mixture. Whisk for 2-3 minutes without letting it boil until the mixture makes little flakes in the stock.
Serve with more parmesan.
Should be good stock. Supermarket ready made and probably even the gel pots (fancy), but homemade is best.
This thick onion tart from Delia is a lovely memory of my childhood:
Thick Onion Tart
The secret of this tart is to cook the onions until they almost caramelise so they form a thick, brown layer over the base. The Delia Online Cookery School: You can now watch how to make Thick Onion Tart in our video, click the image to play.www.deliaonline.com
Or for a crowd pleaser, make a almost flourless cake or brownies, they always call for a lot of eggs. I've posted all of these chocolate numbers before, but they are both worth another outing:
Almost flourless chocolate cake recipe | Easy chocolate recipes
Try Trish Deseines decadent, almost flourless, chocolate cake recipe and more easy cake recipes at Redonline.co.ukwww.redonline.co.uk
BBC Radio 4 - Woman's Hour, 19/04/2011 - Chocolate Brownies
Claire Burnet's delicious brownies are crispy on the outside, soft and gooey inside.www.bbc.co.uk
Brownies
I don't know why people don't make Birthday Brownies all the time — they're so easy and so wonderful. Brownies are much quicker to make than a cake, and they look so beautiful piled up in a rough-and-tumble pyramid spiked with birthday candles. For US cup measures, use the toggle at the top of...
I like eggs. Sorry for the uber-long post.
Not much to add other than Delia’s chocolate mousse which is divine. Think the link below is the correct one (the recipe I use comes from my Delia bible of cooking but looks to be the same). Just a note that it uses raw eggs so use the freshest of the bunch. Assuming you’re UK based as long as they’re lion stamped you should be fine. You can use milk or white chocolate instead of dark chocolate and it still works fine - my mum will even do layers of both when she’s feeling super fancy.
A Very Chocolatey Mousse
This was the chocolate recipe of the 1960s, but it has now, sadly, been eclipsed by other eras and their equally fashionable recipes. So time for a revival, I think, because it's certainly one of the simplest but nicest chocolate desserts of all. The Delia Online Cookery School: Watch how to...
Lidl’s chocolate is lovely, they do a “basic”, medium and posh range. It tastes like proper chocolate.
Not keen on it as a biscuit, but oh my lord the spread is divineThank you for always being a tattle queen @PocahontasYou should get an honorary byline
Biscoff is so gross, it tastes like the remnants of a chewed biscuit that get caught in your chunky back teeth, sorry to be so vulgar but it’s... true?
The best one I’ve had (cannot remember the brand) but it’s in like mini bars, was dark chocolate with chilli
Tuna melt for brunch! #basicbitch
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Imagining Pink throwing axes now! What a brilliant first date, can't wait for the update @BeautifulTrauma I really hope it is fun
Good luck today @heretoreaditall2019 Will be thinking of you.
I don't have any rat stories thank God. If I had a rat in my hair I think I would probably just die of fear.
Am also a farfalle dismisser, it's crap. Also dislike macaroni, it just doesn't hold enough sauce. Prefer a bigger pasta in my cheese sauce, like a gomiti. I like conchiglie in a pasta bake, rigatoni is delish. Also a fan of a simple spaghetti and tagliatelle. God I love pasta. Hungry now
Oh my God the spellings in this post. Ffs, I'm ashamed.
Good luck today @heretoreaditall2019 Will be thinking of you.
I don't have any rat stories thank God. If I had a rat in my hair I think I would probably just die of fear.
Am also a farfalle dismisser, it's crap. Also dislike macaroni, it just doesn't hold enough sauce. Prefer a bigger pasta in my cheese sauce, like a gomiti. I like conchiglie in a pasta bake, rigatoni is delish. Also a fan of a simple spaghetti and tagliatelle. God I love pasta. Hungry now
Oh my God the spellings in this post. Ffs, I'm ashamed.
This seems like a much classier film influence than the time I sought out a recipe for and made chicken shawarma because The Avengers ate it.We bought a bottle of mezcal after watching Albert Finney in Under the Volcano (he spends the entirety of the film soused on it, so not a great influence
@Flumps, your recipe suggestions are 
I’ve bookmarked your recipes for a later date.
I’ve just had two soft boiled eggs and avocado on brown soda bread for my brunch. Mr A and are going to be meal planning today in an effort to save money and lose weight.
My favourite pasta is any of the big stuff, I like tagliatelle, pappardelle, tripoline or a sturdy girthy ribbed (oo-er missus!) rigatoni.
I’ve bookmarked your recipes for a later date.I’ve just had two soft boiled eggs and avocado on brown soda bread for my brunch. Mr A and are going to be meal planning today in an effort to save money and lose weight.
My favourite pasta is any of the big stuff, I like tagliatelle, pappardelle, tripoline or a sturdy girthy ribbed (oo-er missus!) rigatoni.
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