mediterranean chutney?
I thought chutney was Indian
My hubby went to an Indian restaurant last night with his mates and there were TAPAS on the menu!!!



saying that- I did have a neighbour from this area and she used to make aubergine jam and tomato jam that were a bit like chutney (different spices,obviously)

Egg&Avocado salad
Use a jelly mould to shape it and then decorate with cherry tomatoes and salad onions
yumm

Thanks for the tips BBQFiend!

Thank you Mrs Woof Woof!
It's small and has dark skin,no idea what they're called
Is there a way to make the already-sliced& peeled unripe avocado edible or I'd have to bin it?

Farina,from Wiki:
[link]

since it's a Greek recipe,my guess would be - Semolina was originally used and it has been "americanized" for "global" use

(I keep having this problem with many recipes I find,if anyone here knows what "half and half" -please tell me!)

I love this fruit but they're usually very dear so I never buy them
Tesco had them going at 40P last week so I got a couple.
No idea what to do with it though- they are ROCK hard and no taste at all!
I cut one open,put it in the fridge and it turned all black, but hasn't soften
and the taste's still the same.
Is this just not a good season to buy them?
(suppose that's why they're going so cheap)

Have you tried looking on online supermarkets? (all the big chains,I think,do online shopping)
They also sell it on my local Cypriot deli,but it's not as cheap

I just checked the pack for you and it says it's made by
"Mitsides"- they are baseed in Nicosia ,Cyprus
perhaps you can google and contact them- so they can help you?

Is that the one made with spring onions she made on her "express" show?
I found it quite tasteless
I like frozen peas and use them quite often,but when it comes to soups (not to mention the concept of "quick soups" which I do not understand!)
dried peas are far superior

Thank you!
I can see why it's not so popular here now
might just go back to more "conventional" sweeteners

Tvfoodie-is that Orzo you're talking about?
I never thought it could be used it in soups
I tried using plain elbow macaroni in my minestrone once and the texture was awful

Speaking of special pasta shapes-
I'm looking for a certain soup pasta- it looks like tiny rings and you can find it in shop-bought minestrone sometimes
I'm not sure what's it called
Has anyone seen it in UK shops?

Tesco and Asda (well,the Asda near my home) sell the Cypriot make,which is much cheaper than the Italian make.
You can find it in the "World food" section where you can find some other varieties of small pasta that might be suitable

Is this sweetener available to purchase in the UK?
(I've been checking the big health shops and supermarkets in my area and couldn't find it,unless it has a different name here?)
Is it safe for diabetics and how do you use it if you want it to substitute sugar in recipes?

What was the name of the kebab shop on the show,where is it located?
(Is it still there? I think itwas a re-run)

The one on "nation's fav" where is it?
What was that man's name?
just missed it

Is it this one?

[link]

Oh lots of things!
you can take the skin and bones out,chop the restand add to yellow rice (simply made by frying the rice in turmeric before adding water)
cooked with carrot and peas
(You can add more veg if you like- my babies just don't like peppers,cauliflower,etc)
you get this beautiful mix of green,orange,yellow,and white

you can also add it to a stir fry or pasta bake,sandwiches (with mayo),salads etc
if all fails and they just won't eat it-
just feed it (skin and bones off ,off course) to your cat

Oh I just love this fruit-I wish I were your neighbour!
There's a posh deli near my home selling loquat jam (with pieces of fruit) and (clear) jelly and I won't tell you how much they charge, but it's not cheap (I never checked the label,probably an import from the East), but I only buy it when I need a special treat-and it is heavenly on buttered toast!
If you find a way to make gallons of jam you could take it to the nearest farmers market and become a millionaire


loquat jam- as made by my mum back home:
1 kg fruit-peeled and deseeded
800 gr sugar
1 small lemon-sliced

cooks for about 1 hour on a gas cooker

you can add some grated ginger if you like

I have a different problem with baking paper-
everything seems to stick to it!
(whether it's cake or fish fingers)
we've tried several makes- plain brown paper,waxed and non waxed parchment,the eco friendly re-usable stuff-nothing works!
do you need to pre-heat it in the oven with the tin before you start?

I'm having troubles finding fresh horeradish too
do they sell them in supermakets?
when's the season?

Does she like coconut?
You can make some great desserts using coconut products.
there's also soy cream&custard you can use.
You don't really need "special" lacto free recipes as long as you swap dairy products for the substitutes.
try to avoid recipes with butter though, as vegan margarine may taste quite odd (at least the soy one we've tried)
You can use rapeseed oil to make a good sponge cake to make a trifle,for instance, and use dairy free cream,some fresh fruit and some jelly
kids love it
As for ice cream- if your friend has an ice cream maker- this should have a small recipe book full of ideas.
Again- all you have to do is swap dairy for non-dairy
though we thought the basic vanilla recipe didn't taste as good as the dairy one- you can make banana,stawberry or coconut ice cream and no one would ever guess they're non-dairy

good luck!

Thank you Mrs woof woof!
Is this what you call a Borch?
My gran used to make something like this in the summer

I think they call them flapjack here- sticky oatmeal bars with anything you want to add (from rosewater&pistachio paste to chocolate chip and rum flavouring)
you can use the cheapest porridge oatmeal, and my fav honey for this is Hungarian accasia,which is not overpowering.

I'm not sure what other things it contains (but beetrot&horseradish,obviously) I've had some and it's beautiful but the shop bought brand has al those preservatives
Can you make it at home?

If it's a salad you're making-I use tiny pasta shapes instead and it doesn't make much difference. (well,actually,it does- about half the price)
I find Israeli couscous overrated and overcharged for
it's basicly just posh pasta

Thanks Goldensyrup!
I hope I can find this recipe online,now I know who the chef was

We would also love to get some recommendations for that area.
there doesn't seem to be much selection for vegetarians in Ireland- am I right?
Last time we went to the local branch of Wagamama
it was alright (food and prices)
but we have that at home too,so we'd like to try something else next time

Speaking of baked beans- I would like to find a recipe I saw being made on TV by a woman who,if I remember had something to do with Italian cooking-
it had soaked dry beans, a big tomato,celery and garlic covered in foil and then baked
and the woman had short grey hair and glasses
Does anyone know what I mean?

What make did you use to buy in Holland?
we might have it here,in the UK
I thought any kind of egg noodle could make a good bahmi
(I had the veggie version and loved it!)

sweet and sour battered meatballs- what meat are they made of?
(should say on the menu)
I know a few ways to make batter- there's batter powder you can buy in Asian food shops,there's beer batter (makes very tasty onion rings!) and egg batter.
Sweet and sour sauce should be very easy to make with some ketchup or sweet chili sauce,vinegar,red bell pepper and some tinned pineapple.
I think I have a written recipe for that somewhere, if you want I can look it up

Mozartkuglen in the UK- the good new is the you can actually find it here (some sweet shops sell it and do online orders)
The bad news I'm afraid- is that they are very expensive,delivery included and all that.
There are also cheaper versions in shops like Lidl and Aldi.

Thanks Rosti!
And the salad looks lovely too!
I think I'll make it

Thanks fall07!
I give up- I'll buy them online
(the Austrian ones,off course)

There's a small pack on Tesco online
says it's made in Finland

This seems to be my solution to finding almost anyy cooking ingredient in the UK- Halal shops would probably have dried or tinned ones, as this bean seems to be very popular in the middle east (where felafels originate,as well)
You can also use chickpeas instead,or green lentils

Thanks Rosti!

Could you please tell me how you make the herb crust?
Idon't think that the pan can go into the oven as its handle is coated with rubber for easy grip (unless I find a way to remove it)

I'm a vegetarian,but would like to treat somone special to a healthy fish supper.
I thought I could make some low fat fish fillet on a non-stick griddle pan
A few question though:
1) I never cooked fish lbefore (only Gifilte )- what kind of fish is best made this way?
2) What recipes work well with this kind of preparation? I was recommended herb butter and wine,but I'm afraid In can't use thosedue to health problems (alcocol and saturated fat not allowed).Would olive oil or any other vegtable oil work well with the flavour of fish?
Are there any reay made flavopuringI can use?
Can you make a fish-shop style breadcrumb crust or does it only work with deep frying?
3) It says that you have to grease the pan though it'snon stick- how much oil should be added so the fish is nice&crisp but not too greasy?
4) what should I serve it with?
rice? salad?
Should i make the sidedish plain so its flavours don't overpower the flavours of the fish?

expensive brands but easier to find- in health shops.More cheaply- in Eastern European countries.
Ask someone to get you some if they go for a holiday or if you know any immigrants-you could ask them where they buy their special foods
(these shops are fun to go to even if they don't really have what you want and you can always ask if they can order it for you)

Where are you at weetle?
Your local Ceoliac support group might be able to help

Thank you!!!

Looking for a book with simple,cheap and tasty pasta sauce recipes
that is suitable for vegetarians (egg,dairy and tuna recipes are acceptable)
I was recommended Beth Elon's "Big pasta book",but right now it looks as if it's only available to purchase from America and is bit too pricy.
Can anyone recommend this book?
Does it use the metric system? (I want it to be easy and comfortable to use for a UK resident)
Can anyone recommend some other books that are available to purchase in the UK?

Thank you!
I have my mum's recipe which works well when she cooks,but doesn't work for me when I try it
I just get burnt little bits

Gastro- I see your point,but I don't think many people cook rice so they can just keep it in the fridge.
The thing is (especially with children) that as much as you want to plan ahead,sometimes you can't really predict how many people would eat at your table or how much they'd want to eat.

I found some at my local Halal shop
Couldn't see any anywhere else
Good luck!

Hanukkah is coming and I've a really important question about Latkis frying techniques
(oh and a festive veggie menu,too)

Chinese fried rice (with egg or without it)-yummm!
cold rice (usually-cooked with too muchwater,like the kind I mkae,so you get those sticky lumps)
is perfect for that!

Nice quiz!
Just proves I have lots to learn about British cooking...
(I thought marmalade was invented in Spain)

Cheers Rosti!
The soup looks lovely
Now I need to know how to make great tasty croutons like they sell in the shop...

Thank you all so much!
I know how to caramelize onions,gastrosurf,only I find the burnt ones quite delicious too
Where I come from people don't throw away food that easily (unless your husband upsets you...)

How do you buy Wasabi- Flakes/powder or paste?

Thank you very much posset and Rosti!
Rosti- I would like to know how you make French onion soup!
(Has it got wine in it?)

My favourite thing to do with either a squash or pumpkin is a North African dip,which is quite simple to make:boil or steam an unpeeled piece (it is so much easier to peel with it's cooked!)
peel and mash and set aside.
quickly fry some ground cumin (I put just a pinch,as this has quite a strong flavour) and chopped garlic in olive oil and use this to dress the mash with some freshly squeezed lemon juice,salt and pepper.
Where i first tasted this it was served cold (like Houmous) but it is so nice when it's warm,too (so is Houmous,actually)

I am looking for a nice, tasty recipe for vegetable soup (preferably something with barley or lentils,so it is quite healthy&filling and can be served as a meal on its own)
How do you get the soup to be so tasty without adding much of the shop-bought stock (liquid or granules)?
I was recommended celeriac but find it too expensive

well,i've never tried this before so:
[link]

I hope it works!

We've had a thread about quinces before, where this question was asked.
I just hope that it's easy to find!

Could the first one be some sort of baklava?
We have a Cypriot deli nearby and they sell walnut baklava:phyllo sheets filled with sticky wallnut&honey filling

Not quite


Thin shaving of carrots (probably using a vegetables peeler,as I do when making crisp salad at home)
drizzled with olive oil&balsamic vinegar
on a "bed of dark green leaves"
and you don't want to know how much we paid for it...

Thank you posset!
Didn't realise they were so expensive
suppose we'd have to freeze them to keep them fresh and bug-free?

Anyone knows where I can get poppyseed in bulk? even on the web?
How do all these places get their poppyseed supplies?

Yes,I did
Can anyone guess what carrot carpaccio is?

Thank you Snowy!
Finding 1/2 lb of poppy seeds is another problem,as I could only find a tiny packet in the shops,next to the sesame seeds (probably meant as topping for homemade bread)

Looking for eateries that serve cheap dinners (nothing too exotic,something like -sausages and mash ,pie or soup) within a walking distance of Edinburgh Uni-are there any places recommended by the local students?

I bought a lovely cake at a Polish shop-it was rolled yeast pastry (much like a Danish) filled with a sweet black paste,which,I was told,was based on poppy seeds.
I loved this and would like to try and make it at home- anyone knows how they make it so tasty?

Pecans are really expensive- can they be substituted for anything else or do they have a distictive flavour that works well with bananas?
(what about finely ground almond?)

Thank you Mrs woof woof!
We like celery in many different ways- fresh (as a snack or in salads),or cooked in (soups and stews)
would fennel make a good substitute?
(or celery salt for cooking,as Nigella once suggested)

I've tried cooking with celery from different shops and they all taste the same-
bitter,watery, woody
Is this not the right time to buy celery?

don't freeze them-pickle them! they will last forever

has anyone seen this chocolate anywhere in the UK?
We were given some by a friend and they taste so good,I hate to think the only option for us is to buy them online from Austrian shops ...

The Italians have something called "farinata" which is quite nice and I also believe chapatti is yeast free and is made with wholemeal flour,but need to check this with my Indian neighbour.
All over the Middle East flat bread is quite popular,from Matzo to the famous Iraqi pitta that looks quite like some kind of tortilla (there you go-another yeast free bread!) that is big enough to cover a small kitchen table.
so you are pretty much spoilt for choice!!!
by the way- my dad cannot take yeast and after a few years of having to do with yeast free breads he gave up on eating any kind of bread and his fav carbs are now rice and pasta!
He doesn't miss eating "proper" bread anymore

Posset- I had the same question too and luckily I managed to watch this show again using the "on demand" channel (I didn't tape it though maybe someone else did???)
and I can only tell you what that I remember the Turkish chef (not Rick) used a pestel&mortar (I normally use a food processor) to crush the boiled chickpeas,added some tahini paste and lemon juice,then there was some hot dressing made with oil fried with garlic and paprika poured on the top of the tahini&chickpea paste while it was still hot,then for garnish-whole chickpeas and some chopped parsley or coriander
I'll see if I can get this show again and write it down properly
hope this helps!

Thank you very much! (Not as expensive as I thought)
By the way- I was really impressed by the Turkish way of making houmous, but can't remember much,as it was all going too fast!
Is this recipe available online?

Could anyone recommend a good moroccan restaurant in Scotland or the north?

Is there a shop in the UK where the morrocan casserole (the one with the funny lid) can be bought?
Is it very expensive?

Can you make that with orzo (rice shaped pasta) instead of rice?
Also-how horrible would it taste without bacon?
I've some vegetarian sauasages (frankfurter type) I could slice&fry and use for topping?

What do you do with the lemon though?
Seems like a nice and easy recipe

Wow,what a great review!
I think we'll just print it and check all (or most of,if time's short) of the places you've mentioned to see which one's the best for us

Thank you very much miss S!

Where could two hungry&poor vegetarians dine in the area without needing to spend a fortune?
Are there any nice takewaways near the university?

I think they're originally from Persia,but now in North Africa too.
You should never run out of things to do with them
(first-you can send some to me,they cost a fortune here :p
put them in a sandwich with tuna and shirazi salad,cook them with chicken or fish,add them to salads and soups
if you have any left-
pickle some kumkwats and arrange a nice decorative jar to put on your kitchen worktop (that is-if you have enough space,we've hardly any room for allthosefancy pasta jars we got)

Thank you!
Is it very much like a meringue in texture? (as I don't like meringues)

Probably because,as you said,there are so many things you can call "tapas" it can go on forever...
Because everything in your kitchen can be made into "tapas"

Some of my favourite tapas,as a veggie:
* marinated olives (just buy those pitted olives in a jar *about 80P*,drain,put in a deep bowl,cover with olive oil and add med spices like-small chillies,lemon zest,garlic cloves.let it marinate and get the nice flavours)
* chickpea and roast pepper salad (I use fresh red bellpepper and tinned chickpea,as I'm the only one who eats it)
*Something I had at a restaurant and would like to know how to make-crispy little cauliflower florests served with a lemony dressing.I tried deep frying the cauliflower,but it wasn't as crispy as the one at that place.

Provolone is cow cheese.
What about camembert?
There's a restaurant here that serves it fried with sweet dressing-really nice combination!

chocolate fridge cake sounds nice&easy-doyou have a recipe for it?
Is it something like this:
[link]

I like the idea but not the use of cream&creme fraiche (too rich for me poor stomach)

What do you want to do with it?

is it a good frying/grilling cheese you're looking for?
something that'd keep a firm texture after cooking?

My dad's family come from Argentina,where they grill
Provolone.
Hope you can buy this cheese where you live

Thanks cranie!

Could you please type the recipe here for me?

found an American recipe for this fat-free cake,which contain 2 cups of egg whites-how many many egg whites does it take to fill 2 cups?
judging by the number of eggs-should this be a very big cake?

Quinoa is gluten free,but still very high in carb and where I come from is treated on the same lines as rice and couscous.
Saying that,you must have some sort of guidance you can check with?
(Nutritionist,book,etc)

agh,you must be thinking of moussaka?
It has lamb mince,aubergine and white sauce topping.

Many thanks Terry!
I'll check into it

Is it possible to put small wheels on the oven so I can just wheel it out of its corner when it needs cleaning and then wheel it back in?
what I do now is ask my husband to lift the (very heavy) oven and take it outside,so I can clean both the oven and the corner behind it,but it's too dirty (greasey spatter and that) and needs to be cleaned more often.
I remember when I was a child,my dad (who was a welder) made a frame with castors on it for our oven- are these sold in shops nowadays or have to be specially designed for you,as ovens come in different shapes and sizes?
(alternatively-are there ovens that are sold with castors attached?)

I would like to know how to make the chickpea rice they make at my local takeaway:it is dark red (which might mean some tomato paste is used? or some red spice paste?),not very spicy,a litlle on the sweet side and the type of rice they use is a very light,long grain,that I never see in shops.
Anyone knows what spices are used or how I can find this recipe?

If you're only going to eat it on your own and you don't intend to eat chickpeas that often-using a small tin is OK.
We have that problem at our home,where I'm the only one keen on "healthy foods" so need to buy things in small quantities.
The problem with dry pulses is that if you just keep them in the cupboard they attract all sort of "wildlife" and also get a bit of "cupboardy" flavour,and off course ,if you don't want to use them any more-they just take very precious space in your cupboard.
You can rinse tinned chickpeas with lemon juice or give them a quick stir in a pan with some warm,herb infused olive oil-depending on the recipe- and that'll take out the "tinny" taste,but if you buy a good make and not just any cheap tin-they shouldn't be that bad!

No fish recipes for you (unfortunately-not very popular in my family),but I use the bag to make a lovely veg roast(carrot,squash,turnip,sweet potato and roasting potato,red & white onion) seasoned with honey and paprika.

It's my favourite too
(not too spicy,not too greasy and a large selection of low fat salads)
What is your favourite version Dougy?
I love the fried ones and then the ones boiled in soup
never heard of the "lasagne" like version-have you a (veg) recipe?

veggie kibbeh (kubah) is great (especially when flavoured with cinnamon)
The recipe I know has a shell that is made with fine wheat rather than the big grained kind
(but can also be made with rice and I know someone who's making it with quinoa-so any grain goes?)
Funny-as I always thought it was Iraqi-how did it get to Cyprus?
Or did the Cypriots invent it on the first place?
Suppose it's the same thing with Baklava-We have 3 shops in the street selling that,run by 3 people from 3 different places and all claim baklava is an authentic sweet in their countries.
What is it then-Turkish? Greek? Lebanese?

Thank you for your tips!
We have a very old steam cleaner so it might not have all the extensions,but I'll check.

I agree eating meat subsitutes is not the best solution for a vegetarian diet-they are a bit over-processed and contain artificial flavouring.
Some of them are a bit off-putting too,as they're so much like "the real thing" (has anyone tried the veggie slices?)
But then- these are very handy on those nights when you come home tired&hungry just to discover you've run out of quinoa burgers/lentil casserole,so you stuff one of them pies in the oven ,add some salad and hey presto-dinner is served!

Thank you!

Do you have contact details about RHS Wisely (Or are they easy to find through the web?)

Is this the same steam cleaner used to clean carpets&floors or a different kind?

We have a really difficult cooker to clean- the hob has sealed plates and they get stained very easily and are a nightmare to clean,whether wet or dry.
Does anyone here have tips on how to clean them without scarring the sealed surface?
(old greasy stains,mostly)

If one doesn't have a quice tree in their garden-where can one buy quinces?

Many thanks!

It has a really nice smell and I'm sure it tastes nice,too

Sounds fantastic!

Where can I get cardamon?
Is this an Indian spice?

I would like to try and invent my own exciting recipe rather than cook something from a book-
why not?
They always have lots of soft,ripe apricots in the reduced section of my local supermarket during this season,yet nobody wants to eat them and they just rot in the fruit bowl.
And we always have these horrible fizzy drinks in the house as the boys love them.
I know I'd like to add some orange juice or maybe mango juice to make a sweet and rich gravy,
but I'd also like to add some spices and vegetables- but am not too sure what could work with it?
Also-what side dishes could be served with this?
I thought about adding some peeled new potatoes to the dish-is this a good idea?