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Plantes Vertes

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  1. Potatoes feature large in tomme recipes. People like it in gratins and also in a recipe called aligot, which is buttery mashed potatoes with cheese and garlic. There's also tourte à la tomme de Savoie, which is an enclosed puff pastry tart with eggs, cheese, potatoes and ham inside. Not really hot weather stuff... a lighter option would be a souffle or an open-faced tart with sharp apples and the cheese, or you could use it in a Waldorf-type salad with apples.
  2. You can use oats as a topping for a crumble. Combine flour and cold butter with your fingers until it forms crumbs, with sugar for a fruit crumble or without for vegetables, then add oats, nuts/seeds and some seasoning, herbs and maybe cheese for vegetables. Put it on top of stewed fruit or else cooked vegetables in a béchamel/cream sauce and bake until golden.
  3. I like nutmeg with spinach. Mace is traditional in potted seafood.
  4. French people are munching un sandwich for their brunch and enjoying a cocktail quite regularly as well.
  5. When you have written in situ I have always assumed you meant in with the rice; that's what I've done the few times I've made fried rice, with rather poor results. Did you scramble the eggs and then add the rice to the same pan, or do them separately and then add to the rice at the end?
  6. They say denial is the first stage of acceptance
  7. George Orwell also wrote extensively about food in his essays and novels, in both loving and revolting vein. The description of oily gin from Nineteen Eighty-Four lodged in my mind and deterred me from drink for several years before peer pressure and an interest in intoxication overrode it. In The Road to Wigan Pier he reflects: A human being is primarily a bag for putting food into; the other functions and faculties may be more godlike, but in point of time they come afterwards. A man dies and is buried, and all his words and actions are forgotten, but the food he has eaten lives after him
  8. The madeleines from Du côté de chez Swann by Proust must be among the most frequently invoked. II y avait déjà bien des années que, de Combray, tout ce qui n'était pas le théâtre et le drame de mon coucher, n'existait plus pour moi, quand un jour d'hiver, comme je rentrais à la maison, ma mère, voyant que j'avais froid, me proposa de me faire prendre, contre mon habitude, un peu de thé. Je refusai d'abord et, je ne sais pourquoi, me ravisai. Elle envoya chercher un de ces gâteaux courts et dodus appelés Petites Madeleines qui semblent avoir été moulés dans la valve rainurée d'une coquille d
  9. Serious answer Perhaps you are using colder ice than the bar does and getting little ice shards in your drink when you shake. This would produce a lot of rough surfaces and smash the bubbles. Or, if your drink tastes awful but you enjoy the bar version your ingredients may differ in some important aspect eg the sugar content of the raspberry puree, and whatever the difference is could also explain the bubbles problem. I wouldn't really expect either of those to totally flatten the Champagne on impact, though. Facaetious answer Your Champagne has seen its fate and simply lost the will to live
  10. Glad you liked it! It's next door to an art school, which could explain the extraneous avant guardistes, but God, prams Uncalled-for.
  11. There's one on Jerusalem in the cookbooks forum, (plus one about Ottolenghi) but it's not a 'cooking from'.
  12. If you didn't mind swapping the octopus salad you could try this smoked eel and potato salad. There's also this smoked eel canape, although it does contain creme fraiche, bearing in mind what Liuzhou has said. You can also add smoked eel to a salade frisee aux lardons, or you could use smoked mussels for the bruschetta with greens posted above.
  13. Plantes Vertes

    Picnic Foods

    Cold meat pies are a classic British picnic food (pork pie, egg and bacon pie, game pies, Cornish pasties, sausage rolls) - in fact cold meat generally; roast beef with horseradish, ham and Piccalilli, roast chicken, pate, potted meat, terrines, coronation chicken. Scotch eggs, plain boiled eggs and quiche are also popular. Asparagus, celery, lettuce, cucumber, radishes and watercress for salads. For dessert fruit, fruit salad, strawberries and cream, fruit or sponge cake. To drink, ginger beer, elderflower cordial, lemonade, Champagne, punch or Pimm's. Here is Mrs Beeton's impress
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