|
|
Post by 4pygmies on Sept 14, 2007 14:26:37 GMT 1
Found a nice man on the market selling really good home grown organic veg this morning - I have bought lots. He actually sold REAL spinach - my OH's favourite (I can't grow it - it bolts every year).
Spinach, Florence fennel, large mushrooms and whatever I have in the pantry - anybody got any brilliant ideas....?
|
|
|
|
Post by debbiem on Sept 14, 2007 14:31:02 GMT 1
Does your OH like eggs?
|
|
|
|
Post by 4pygmies on Sept 14, 2007 14:34:33 GMT 1
He does! But not omelettes very often............is it going to have to be pasta? (Sooooo sick of the stuff.........)
|
|
|
|
Post by debbiem on Sept 14, 2007 14:40:48 GMT 1
A kind of quichey thing?
|
|
|
|
Post by 4pygmies on Sept 14, 2007 14:42:54 GMT 1
Yeess ....elucidate please? How would I include the fennel?
|
|
|
|
Post by debbiem on Sept 14, 2007 14:43:56 GMT 1
Those ingredients sound like they are begging to be fried - a bubble and squeak kind of thing with lots of garlic?
I know when I have a sag bhaji when we have a takeaway it's delicious but I think that involves a lot of faffing around.
Something more straighforward with spices, garlic and rice?
|
|
|
|
Post by Sleepy on Sept 14, 2007 14:47:29 GMT 1
A pre-starter of chilled spinach and mint soup, served in an expresso cup with a little baked bread (thin slices of bread baked in the oven until it browns to a cracker)
Then a starter of a mushroom stuffed with garlic butter, and dressed with a sprig of young florence fennel leaves
For main course a goats cheese and fennel quiche with cous-cous and crushed new potatoes, and braised fennel pieces. Dress the braised fennel with a nice butter-cream sauce.
A dessert of cornish dairy ice-cream served with fresh raspberry coolie
Creme-de-menthe over ice afterwards
|
|
|
|
Post by 4pygmies on Sept 14, 2007 14:53:10 GMT 1
Nah....I ent doing all that work on a Friday (or any day of the week indeed)...I like the sound of the pudding though mmmm.....I'll do a boil in the bag Fennel Surprise for OH (it's just a fennel - that's the surprise) and smallest and I will skip straight to the pudding..... I think a quiche of some description (best title for one of my making  ) is a good idea. Ooh, I got Broccoli too....... |
|
|
|
Post by Sleepy on Sept 14, 2007 14:54:56 GMT 1
Nah....I ent doing all that work on a Friday (or any day of the week indeed)...I like the sound of the pudding though mmmm.....I'll do a boil in the bag Fennel Surprise for OH (it's just a fennel - that's the surprise) and smallest and I will skip straight to the pudding..... I think a quiche of some description (best title for one of my making ) is a good idea. Ooh, I got Broccoli too....... Sheeesh! Housewives!  |
|
|
|
Post by debbiem on Sept 14, 2007 14:56:59 GMT 1
I don't know how to work in the fennel - don't you have it with fish? Shows how much I know....I'd like to know what to do with it, I grow it but have never cooked with it so I'd like to know what you have it with, 4P. |
|
|
|
Post by 4pygmies on Sept 14, 2007 15:06:38 GMT 1
Nah....I ent doing all that work on a Friday (or any day of the week indeed)...I like the sound of the pudding though mmmm.....I'll do a boil in the bag Fennel Surprise for OH (it's just a fennel - that's the surprise) and smallest and I will skip straight to the pudding..... I think a quiche of some description (best title for one of my making ) is a good idea. Ooh, I got Broccoli too....... Sheeesh! Housewives! Waadya mean Sheeesh housewives?? I can cook something but I just wanted some different ideas....my OH is INCREDIBLY difficult to cook a meal for....... |
|
|
|
Post by Sleepy on Sept 14, 2007 15:11:37 GMT 1
Sheeesh! Housewives! Waadya mean Sheeesh housewives?? I can cook something but I just wanted some different ideas....my OH is INCREDIBLY difficult to cook a meal for....... But the only thing you were willing to tackle was the ice-cream! The soup is just a blender jobbie, and then cook for 5 minutes and pop in the fridge The baked bread - slice and in the oven for 10 minutes - then can be left to cool The mushroom? Peel - mix butter with crushed garlic - fill - microwave for 1 minute. The quiche you were going to do anyway Cous-cous and crushed potatoes are hardly hard work! You were happy with the ice-cream and raspberry coolie And the creme de menthe is straight out of a bottle. Where's any of the hard work? |
|
|
|
Post by debbiem on Sept 14, 2007 15:14:52 GMT 1
What do you do with the fennel in the quiche, Sleepy? How much would you put in?
|
|
|
|
Post by Sleepy on Sept 14, 2007 15:17:09 GMT 1
What do you do with the fennel in the quiche, Sleepy? How much would you put in? Well, if it was me I would dice a bulb of fennel and braise it in stock for say 10 minutes (that should do). Then glaze it with some butter before adding it to the quiche. I would keep the pieces quite chunky - but that's just me  Quantity wise it depends on the size of the quiche. I would like to use the whole bulb, but if the rest could be served as a side veg then no worries. I reckon you would be lucky to include a quarter of a bulb actually 'in' the quiche though. 4P's OH is vegetarian, but I would like to base the quiche on some pan-fried panachetta |
|
|
|
Post by debbiem on Sept 14, 2007 15:28:38 GMT 1
Sounds delicious! Are the fennel leaves used in cooking? So if I was to pull up my bronze fennel plant(hyperthetically), it's about a year old, there would be a bulb ready to use? I'm ashamed to say I haven't got a clue. |
|
|
|
Post by Sleepy on Sept 14, 2007 15:30:08 GMT 1
What do you do with the fennel in the quiche, Sleepy? How much would you put in? Well, if it was me I would dice a bulb of fennel and braise it for say 10 minutes (that should do). Then glaze it with some butter before adding it to the quiche. I would keep the pieces quite chunky - but that's just me Quantity wise it depends on the size of the quiche. I would like to use the whole bulb, but if the rest could be served as a side veg then no worries. I reckon you would be lucky to include a quarter of a bulb actually 'in' the quiche though. 4P's OH is vegetarian, but I would like to base the quiche on some pan-fried panachette Sainsbury's now do a very nice sweet juicy onion which I would dice and add to the braising of the fennel. And a nice vegetable accompanyment would be roasted root vegetables - carrots, shallots, potatoes, courgettes, capsicums, baby beetroots... in a baking tray, drizzled with olive oil and sprinkled with sea salt, then roasted for around an hour. Mmmmmmm.... |
|
|
|
Post by Sleepy on Sept 14, 2007 15:31:29 GMT 1
Sounds delicious! Are the fennel leaves used in cooking? So if I was to pull up my bronze fennel plant(hyperthetically), it's about a year old, there would be a bulb ready to use? I'm ashamed to say I haven't got a clue. The young ones can be, but they wilt, so are only really practical for lying inside a fish for flavour, or fresh as a garnish. |
|
|
|
Post by debbiem on Sept 14, 2007 15:42:28 GMT 1
I suppose it's better to buy the fennel bulbs - the plants are so pretty I don't think I could grow one to yank it out of the ground for the bulb. Isn't 'drizzled' a great word for cooking? |
|
|
|
Post by Sleepy on Sept 14, 2007 15:48:09 GMT 1
I suppose it's better to buy the fennel bulbs - the plants are so pretty I don't think I could grow one to yank it out of the ground for the bulb. Isn't 'drizzled' a great word for cooking? Oh yes, I would buy them. You only really want one - and it is a shame to destroy a beautiful garden sculpture plant. |
|
|
|
Post by sweetleaf on Sept 14, 2007 15:52:25 GMT 1
Well, if it was me I would dice a bulb of fennel and braise it for say 10 minutes (that should do). Then glaze it with some butter before adding it to the quiche. I would keep the pieces quite chunky - but that's just me Quantity wise it depends on the size of the quiche. I would like to use the whole bulb, but if the rest could be served as a side veg then no worries. I reckon you would be lucky to include a quarter of a bulb actually 'in' the quiche though. 4P's OH is vegetarian, but I would like to base the quiche on some pan-fried panachette Sainsbury's now do a very nice sweet juicy onion which I would dice and add to the braising of the fennel. And a nice vegetable accompanyment would be roasted root vegetables - carrots, shallots, potatoes, courgettes, capsicums, baby beetroots... in a baking tray, drizzled with olive oil and sprinkled with sea salt, then roasted for around an hour. Mmmmmmm.... Ok. When can I come to dinner?  |
|
|
|
Post by Sleepy on Sept 14, 2007 15:52:47 GMT 1
I suppose it's better to buy the fennel bulbs - the plants are so pretty I don't think I could grow one to yank it out of the ground for the bulb. Isn't 'drizzled' a great word for cooking? Oh yes, I would buy them. You only really want one - and it is a shame to destroy a beautiful garden sculpture plant. I think I might do some of those vegetables with pork tenderloin next time Sweetie comes for dinner. |
|
|
|
Post by Sleepy on Sept 14, 2007 15:53:40 GMT 1
Oh! You beat me to it by seconds ;D
|
|
|
|
Post by sweetleaf on Sept 14, 2007 15:54:12 GMT 1
Oh yes, I would buy them. You only really want one - and it is a shame to destroy a beautiful garden sculpture plant. I think I might do some of those vegetables with pork tenderloin next time Sweetie comes for dinner. Yes please! ;D |
|
|
|
Post by Sleepy on Sept 14, 2007 15:55:36 GMT 1
I think I might do some of those vegetables with pork tenderloin next time Sweetie comes for dinner. Yes please! ;D I've still got a pork tenderloin that needs prising off the bottom shelf of my fridge. It'll do nicely once I scrape the fur off. |
|
|
|
Post by sweetleaf on Sept 14, 2007 15:55:45 GMT 1
Oh! You beat me to it by seconds ;D Great minds.... |
|
