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GRUB'S UP!!!1 Teh Cookery Guild

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Eruname
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Posted: Sun 30 Jan , 2005 6:15 pm
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Ber: I used your method for cooking salmon the other night, but I did add dill sauce (which turned out better this time, but still needs work) and some little shrimp for me. We had rice and steamed squash and zuchinni (or courgette) with it. It was a very nice meal and looked good too! Nick enjoyed it. So thanks for the information.


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Berhael
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Posted: Sun 30 Jan , 2005 6:24 pm
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You're welcome! :) By the way, I haven't replied to your kind offer to get me a set of measuring cups, over in Ethel's thread in TORC. You wouldn't mind? :oops: I can get a set here for £4, so please don't bother if the price is similar... it's only worthwhile if the set is much cheaper in the US.

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Eruname
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Posted: Sun 30 Jan , 2005 6:42 pm
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I can go check out the prices for them. :)


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Areanor
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Posted: Wed 02 Feb , 2005 3:09 pm
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I don't know who it was that sent me the Orange crunchball - Leoba or Ber? - very tasty. Reminded me of the Orange-choccie cookies.
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Orange-Chocolate cookies

100 g dark chocolate ( ready-rasped, if you can get)
125 g butter
125 g sugar
1 pinch of salt
1 Egg
peel of one orange, rubbed off
(over here I can get orange-flavour, a powder that serves the same purpose)
200 g flour
1 small spoon baking powder

100 g icing sugar
2-3 tablespoonfull orange juice

Rasp the chocolate. Knead the butter with sugar, salt, egg and the orange peel. Add the flour with the baking powder and the chocolate. Then knead rather quick, until the dough is smooth. Form a ball, wrap it in tin foil and leave it in the fridge for at least two hours.

heat up the baking oven to 200 ° Celcius. Roll out the dough on a surface covered with flour. Make it thick ca. 0.5 cm. Then make (with a small glass) cookies of about 5 cm diameter. (optional ;) ) Put them on a baking tin - with some space between them and bake on the middle track for 8 to 10 minutes. Get them out and let them cool down on a grating.

Sieve the icing sugar, mix it with the orange juice and do the icing of the cookies. Let the Icing get dry before storing them away.

Should make around 70 cookies.

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Berhael
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Posted: Wed 02 Feb , 2005 3:30 pm
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Ohhh it wasn't me, but I'm going to try it! :D

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Leoba
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Posted: Wed 02 Feb , 2005 3:41 pm
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It wasn't me either.

I have got as far as noting down the recipes in here (and in Ethel's TORC thread).

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Areanor
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Posted: Thu 03 Feb , 2005 3:57 am
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hmmmm :scratch then it should have been Alandriel.......

Anyway, I liked it very much.

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*Alandriel*
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Posted: Tue 08 Feb , 2005 3:01 pm
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ohh..... I must read back over this some more. Seems I've missed a few gems. Just here to tell Jny how good her red pepper soup is.
Total success yesterday. There's not enough left-overs so I'll be making some more today :mrgreen:

... not me either .... ??
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Eruname
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Posted: Fri 11 Feb , 2005 1:05 am
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I have a question about fresh herbs: Can you freeze them and then use them later? If so, do you just have to use more of them since I'm sure some of the flavor will be lost?

Cooking good food tonight: Enchirritos, charra beans, and mexican rice (although I'm not cooking the mexican rice from scratch...don't know how. :P ) Right now the place smells of cilantro. Wonderful! :mrgreen:


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Estel
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Posted: Fri 11 Feb , 2005 1:19 am
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To freeze fresh herbs --> Gently clean the herbs, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into bags (press all the air out) or airtight containers (not as good - tend to get freezer burn).
To freeze chopped herbs to be used in soups or stews, spoon the clean, chopped herbs into an ice cube tray, cover each cube with water, and freeze. You can pop them out of the tray and throw them in a cooking pot as needed :)


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Eruname
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Posted: Fri 11 Feb , 2005 3:45 am
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Thanks Estel!

I'd never heard about freezing them in ice cubes!


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*Alandriel*
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Posted: Sat 12 Feb , 2005 9:55 pm
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I'm a nut for Marron Glacé - if only they were not so ridiculously expensive. Then I found this recipe =:)
worth the trouble :mrgreen:

Crystallized Chestnuts (Marron Glacé)

- 1 kilo chestnuts, shell and membrane removed (thankfully I can get ready prepared frozen chestnuts. So much easier!!)
- 1 kilo sugar
- 650 ml. water (+-2-1/2 US cups)
- 1 vanilla bean (the real thing!)

Remove the shell from the chestnuts. (Tricky! Try finding peeled frozen chestnuts instead if you can)
After you have removed the shells you must remove the membrane. Using a large pan, cover chestnuts with water, bring to the boil and cook 8 minutes or so. Drain and discard the water. Rub between a kitchen cloth until the skins come off.

Using again a large pan, cook the sugar, water and the vanilla bean over low heat, stirring all the while until the sugar dissolves. Allow to gently simmer 5 minutes, then add the chestnuts. Bring to the boil and cook 10 minutes. Remove from heat and discard the vanilla bean.

Now, cover and allow to steep over night or at least 12 hours. *Bring again to the boil and cook 1 minutes more. Again allow to stand this time for 24 hours*. Repeat again from * to * until all the syrup has been absorbed.

Drying process: preheat oven to 65°C (about 150"F), cover an oven rack or baking rack with parchment paper (or waxed). Distribute the chestnuts evenly and allow to dry out for 2 hours with the oven door propped open a few centimeters or until they are firm.

Cool completely. Store in a container with parchment or waxed paper between the layers and they will keep about 2 weeks...but I think they will be eaten up by then!

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Berhael
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Posted: Sat 12 Feb , 2005 9:58 pm
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Oooooooohhhhhhhhh :drool:

I adore chestnuts... roasted, marrons glacés, puréed with vanilla and sugar and mixed with whipped cream and chocolate... mmmmmmmmmmm

If anyone wants to try Alandriel's recipe, and can't find peeled chestnuts, I suggest checking a Chinese supermarket if they have one handy. I regularly go to the one in Birmingham for supplies I can't find anywhere else, and they have packets of frozen peeled chestnuts. :D

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crystal_seed
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Posted: Sat 12 Feb , 2005 10:15 pm
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These are glazed chestnuts-
What about pureed sweetened marroni- sound like what Ber mentioned- only we get it in a tube? (though probably not as good as homemade... certainly quicker ;) )

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*Alandriel*
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Posted: Sat 12 Feb , 2005 10:18 pm
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The Britts don't know what marroni is :bawl:

But one can make a decent purree by using frozen chestnutts, boil'em, mash 'em and stick 'em.... er.. well... no. Just add some sugar :mrgreen:

Correction: at least I have never seen chestnut purree in any store here. And believe me I've tried
;)
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crystal_seed
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Posted: Sat 12 Feb , 2005 10:24 pm
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hhhhmmmm.........

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*Alandriel*
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Posted: Sat 12 Feb , 2005 10:26 pm
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hmmmmmmmmmmmmmm...... what? :halo:

Perhaps I should open a Swiss deli here after all :halo:

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Berhael
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Posted: Sat 12 Feb , 2005 10:36 pm
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I've seen tins of chestnut puree in Tesco, Alanriel; the brand is Merchand Gourmet. They also sell tinned peeled chestnuts, but I haven't seen those in quite some time. :)

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*Alandriel*
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Posted: Sat 12 Feb , 2005 10:42 pm
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I've tried the tinned varity (I think an import from France)

Bleurk! Sorry :(

If anything, it would have to be block frozen. And those... nope... haven't seen such a thing anywhere. But...... I'm going to the land of cheese (chocolates no longer ;) ) on Monday :mrgreen: ....
If you like it so much Ber shall I try and get some back for you too??

You'd have to come up to London though for a tasting session. Those things don't travel well with Royal Mail. ;)

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Berhael
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Posted: Sat 12 Feb , 2005 11:16 pm
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No worries Monika. :D I can get chestnuts from the wonderful Chinese supermarket in Birmingham... :drool:

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