Post by Ian/Cath FordOn Mon, 17 Jan 2005 23:02:32 -0000, "Rebecca Loader"
OK, the deal is to use Brioche rather than bread, butter it *both
sides* with unsalted butter, soak the fruit in alcohol (preferably
armagnac) for at least a day in advance, use unrefined brown sugar,
pour the unabsorbed alcohol over the pudding before bakin git, and
make sure that you use proper creme anglaise rather than any nasty egg
white type of custard. Then eat in small portions :-)
Ah, well, you see, that sounds very nice but a bit posh for the likes of me.
I want the really soggy stuff made with bits of Tesco sliced bread. I may
well give it a try, though.
Post by Ian/Cath FordI find veggie recipes are often very Cal-Med influenced though - you
know, peppers, tomatoes, aubergine, courgette and so on. I like that
sort of thing, but it often seems *to me* that it's the same sorts of
things re-jigged a bit. I don't often see turnips or even parsnips
being used imaginatively in veggie food - although I guess that I
don't go and look for veggie recipes as much as I should/could do.
Parsnip crumbles are v.nice and I've made a ersatz-risotto from root
veggies and pearl barley which was interesting, but how often do you
see that sort of stuff on people's menus?
Got any good stuff that'll re-educate me on this?
Probably not an awful lot. I'm only really starting out, so you're probably
already used to a wider range of things than I am! Mind you, there are
quite a lot of interesting recipes for vegetarian food with an Asian
influence floating around, especially using stuff like miso. Actually,
yeah, I also saw a good Middle-Eastern selection - on the BBC website, I
think. I've seen quite a few parsnips and turnips used lately; people with
an interest in vegetarianism are often interested in farming methods and
eating quite seasonally, so I've seen some promotion for eating foods like
that at this time of year.
Post by Ian/Cath FordPost by Rebecca Loaderthan a jacket potato to look forward to! I suppose I have the luxury of
flexible time-keeping as a student, but I wanted to get the practice in
ahead of graduating and having a bit less unstructured time.
Damned good idea. Are you till in hall? Our hall kitchens were pretty
lousy from what I remember...
I am, yeah. Our kitchen isn't bad - electric, fan-assisted oven with four
hobs and a grill, and plenty of workspace. The main problem is the *tiny*
fridge for six people; college likes to encourage us to eat in the canteen
and so doesn't give us an awful lot of fridge space. Main meals are usually
served at lunchtime, though, and tend to be full, and sometimes rather
eccentric, dinners: it's not unknown for them to serve pasta bake with roast
potatoes, which is great for loading your carbs but not if you don't want to
go to sleep straight afterwards! It's not particularly healthy stuff,
either, especially when they drench the vegetarian stuff in cheese to give
you a bit of protein: I don't think it's a great coincidence that I lost a
few pounds when I stopped eating there so often and started cooking more for
myself. I appreciate the fact that it's there, of course, and they have
started to serve really nice vegetable soup recently! It's also a godsend
during exam term.
Fortunately for me, three of the other five on my floor tend to eat their
meals in the dining hall and so take up minimal fridge space, meaning I can
shove in my millions of vegetables. The other two girls, also vegetarians,
have similar reservations to me about the composition of the vegetarian
option and prefer to cook for themselves.
Post by Ian/Cath FordI quite like it - some interesting articles and Mr Hugh is always
worth a read imo. Weren't there veggie recipes in this weeks one now
that I come to think of it?
Were there? I'll have to look online.
Becky