|
|
Post by Baz Faz on Oct 23, 2009 22:44:27 GMT 2
We moved house a month ago. Since then I find myself struggling to think of meals to make. Why is this?
Please send me ideas.
|
|
|
|
Post by Big Iain on Oct 23, 2009 22:50:21 GMT 2
I suggest that I come and visit you on a thursday and we discuss your "chefs block" over a glass of wine before one of Mrs Faz's legendary curries!!! I will bring cake and Mumm again!
|
|
|
|
Post by Baz Faz on Oct 23, 2009 23:23:29 GMT 2
Right. This Thursday is it? Then on Friday we can go to Au Bon Accueil in Cazals for their 5-course-plus-all-the-wine-you-can-drink-for-12-euro dinner and you might miss my food altogether.
|
|
|
|
Post by writeon on Oct 24, 2009 0:04:19 GMT 2
Hey! what about me? I'm coming too.....imagine forgetting about me....
|
|
|
|
Post by Voy on Oct 24, 2009 0:28:04 GMT 2
I am not in your league for ideas of what to cook.. but I think it's like a new car. you're always kinda scared of it until it gets its first scratch.
your kitchen needs breaking in.. emphasis on the BREAKING - spill something goopy on the stove, drop a full casserole dish - make a godawful mess - that by scrubbing and swearing at it will subdue the kitchen and make you the master again.
just a thought
|
|
|
|
Post by Baz Faz on Oct 24, 2009 8:43:40 GMT 2
Writeon, you are not forgotten. I was planning a surprise meal for you but I guess I better tell you. There is an oyster stall at Cazals Sunday market and I have ordered some huge oysters for when you come.
|
|
|
|
Post by Big Iain on Oct 24, 2009 9:29:07 GMT 2
A sunday lunch of oysters and a cheeky little glass of white? I may never go home again!!!
|
|
|
|
Post by Hedonista on Oct 24, 2009 11:22:19 GMT 2
How about trying some Portuguese dishes Baz? You said could get Portuguese Chouriço and there is that duck rice recipe. Oysters sound good though, I recently had some dressed in a kind of Japanese way with some soy and lime juice miked in with the oyster water and then on top some wasabi infused flying fish roe and then crunchy strips of cucumber and radish on top. tried it at home and as i could not get the wasabi fish roe just added some wasabi to the soy mix. It did not work out too well at home as i did it in a bit of a rush and got the mix wrong but I think the idea of a raw oyster dressed Asian stye has loads of potential. I'm thinking of trying a classic Thai dressing with fish sauce, lime juice chilli a bit if of palm sugar and some fresh Thai basil. Hope I have given you some inspiration!
|
|
|
|
Post by Baz Faz on Oct 24, 2009 13:22:01 GMT 2
Sounds good, hedon, but Mrs Faz is not an oyster lover.
Tonight I am making some Turkish borek then some kofta and a stuffed aubergine.
|
|
|
|
Post by writeon on Oct 24, 2009 20:52:13 GMT 2
Tonight I'm cooking up left-over potatoes, bacon, tomatoes and red peppers. Baz - glad you haven't forgotten my taste for oysters  |
|
|
|
Post by Baz Faz on Oct 24, 2009 22:33:10 GMT 2
The borek were great even if I had to substitute feta for Turkish peynir.
Hedon, I haven't refreshed my memory on that duck recipe but I think it also calls for Portuguese morcilla.
|
|
|
|
Post by Hedonista on Oct 26, 2009 22:30:24 GMT 2
Any blood sausage will do Baz, but many recipes do not even use it (morcela). You can just use chouriço and some cured ham.
|
|
|
|
Post by pepecura on Oct 28, 2009 17:25:50 GMT 2
My wife is also a great borek maker.
You should try "laz borek" which is a desert, cooked like a borek but instead of cheese and ingridents you put a pudding like cream in it and put sugar syrup on.
|
|
|
|
Post by Voy on Oct 28, 2009 18:13:19 GMT 2
dammit. now I WANT a water borek like Hatice's cook makes.... drooooool
|
|
|
|
Post by james on Oct 28, 2009 18:27:39 GMT 2
Wild mushrooms and spaghetti...recipe is at home though.
|
|
|
|
Post by Baz Faz on Oct 28, 2009 19:28:06 GMT 2
Pepe, so I could make little boreks with a filling of creme patissiere and bake them? I must try that.
|
|
|
|
Post by pepecura on Oct 29, 2009 9:18:52 GMT 2
Yes, but not little boreks...Lay the thin dough layers, fill them with creme in between and after baking put a hot sugar syrup on them and rest it a while to let it absorb the syrup. After all you cut it into pieces and serve. It looks like this.  |
|
|
|
Post by pepecura on Oct 29, 2009 9:20:40 GMT 2
dammit. now I WANT a water borek like Hatice's cook makes.... drooooool LOL! It was the point of the thread, to inspire! |
|
|
|
Post by Big Iain on Oct 29, 2009 10:22:52 GMT 2
I think you should all try putting Mars or Snickers bars in a thick batter and deep frying them like they do in Glasgow! How inspirational is that!
|
|
|
|
Post by pepecura on Oct 29, 2009 11:04:57 GMT 2
What's up Iain?
|
|
|
|
Post by Big Iain on Oct 29, 2009 11:21:23 GMT 2
Not much, mate. Apart from the gym thing, nothing interesting here. I am looking for a new recipe for cooking duck because there is a good deal to buy them in my local store right now.
|
|
|
|
Post by Baz Faz on Jun 24, 2018 23:53:14 GMT 2
Another blast from the past. All these years and I still haven't made Pepe's (Zibi's) flat borek with creme patissiere. I am so lazy.
|
|
