Mamacita Posted December 11, 2005 Share Posted December 11, 2005 Oh, Maureen, almost forgot to answer your question. My favorite thing to serve with cornbread is chili. Although it's really good with beef or lamb stew. If you have leftovers you can heat some milk up the next morning and pour it over a square of the cornbread and it makes a nice substitute for breakfast cereal. Quote Link to comment Share on other sites More sharing options...
Freewheeling Andy Posted December 12, 2005 Share Posted December 12, 2005 I've just spent the weekend eating. Polish food is lovely. But it's very very heavy, and now so am I. Quote Link to comment Share on other sites More sharing options...
Maureen Posted December 12, 2005 Share Posted December 12, 2005 Polish food is lovely Andy. Elaborate!! Quote Link to comment Share on other sites More sharing options...
Freewheeling Andy Posted December 12, 2005 Share Posted December 12, 2005 No. Mostly simple. Quote Link to comment Share on other sites More sharing options...
Freewheeling Andy Posted December 12, 2005 Share Posted December 12, 2005 Oh. Sorry. Pierogi dumplings (which are sort of half-way between ravioli and dumpling). Golonka pork knuckle. Golabki stuffed cabbage leaves. Bigos pork and cabbage stew. Kielbasa, smoked grilled sausage. Zurek, fermented buckwheat soup. Barsch betroot soup. Smoked cheeses, grilled. Basically, very heavy on the meat and cabbage, and then some potato. Ate one meal in a Jewish restaurant in the old Jewish quarter of Krakow and had the most fantastic piece of carp, which was flavoured with something, although I don't know what. Quote Link to comment Share on other sites More sharing options...
Kell Posted December 13, 2005 Share Posted December 13, 2005 Well, they served a Xmas dinner in the staff restaurant today (they'll be doing it again tomorrow too), so I'm full of turkey & cranberry sauce, skirlie & roast potatoes, roast parsnips & carrots (I skipped the pig in a blanket). I even chanced a taste of the clootie dumpling with rum sauce, but the pud was dry & the sauce was lumpy, so rather disappointing. Ah well, the main course was nice enough,. I think I might give the vegetarian option a try tomorrow - they've got these lovely looking little mushroom tartlets topped with potato rosti... Has anyone else been served the traditional Xmas dinner at work yet? Our official office lunch is supposed to be this Thrusday coming, but I don't think anything's been finalised, so I haven't a clue if it's actually going ahead! Quote Link to comment Share on other sites More sharing options...
Maureen Posted December 13, 2005 Share Posted December 13, 2005 We don't even get free coffee at work, let alone food!! Quote Link to comment Share on other sites More sharing options...
Kell Posted December 13, 2005 Share Posted December 13, 2005 Oh, it's not free - it cost the princely sum of Quote Link to comment Share on other sites More sharing options...
Angel Posted December 13, 2005 Share Posted December 13, 2005 I don't get coffee or even water at important meetings even if they are arranged in the lunch hour (whatever that is !) ........but it is the NHS so I should consider myself lucky to sit down let alone think of eating uninterrupted - but that's a different story!! What is skirlie??????? :coffee: Quote Link to comment Share on other sites More sharing options...
Mamacita Posted December 13, 2005 Share Posted December 13, 2005 I just learned what this is myself a few days ago. Skirlie is a Scottish stuffing made with--oats--naturally! I'm tempted to try it one of these days...maybe I can convince dh it's worth eating...he's such a bore when it comes to food...no sense of adventure at all. Quote Link to comment Share on other sites More sharing options...
Kell Posted December 14, 2005 Share Posted December 14, 2005 I found this basic recipe for skirlie: Ingredients 4 oz fat or 4 tablespoons of oil (traditionally a good flavoured dripping or beef suet would have been used) 2 onions, finely chopped 1/4 pint chicken stock 8 oz medium oatmeal, lightly toasted Salt and pepper to season Directions Melt the fat or heat the oil in a large frying pan. Add the onion and cook until soft and golden. Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently. Add the stock and allow it to be absorbed by the oatmeal. Seaon well and serve with light creamy mashed potatoes. Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews. (You can use butter or olive oil in place of the dripping or suet, but it's not as nice made with oil. It's also nice if you bake it in the oven for a while till it gets a nice toasted, crispy crust on top...) Quote Link to comment Share on other sites More sharing options...
Kell Posted December 16, 2005 Share Posted December 16, 2005 Well, yesterday's team Xmas lunch wasn't exactly what I was expecting. Every other Xmas lunch I've been to, you go somewhere that has a special festive menu & decoration (complete with crackers to pull) & you take the whole afternoon off. Not so here - we went to a tiny little place ina back street which had no festive ambience, no crackers, no special menu. THere was a choice of soup or sandwiches/paninis. The only concession to the season was the offer of mulled wine, which we declined because we had to go back to the office afterwards! I feel like I've been conned a bit here! Quote Link to comment Share on other sites More sharing options...
Maureen Posted February 9, 2006 Share Posted February 9, 2006 I ate a huge amount of "Krustini", and am now feeling like a complete pig. (these are traditional hard biscuits with whole almonds which are not sweet, some people dunk them in tea) They are really nice - and because they are not sweet, you do not end up with that queasy feeling after you eat too much of them. Quote Link to comment Share on other sites More sharing options...
Angel Posted February 9, 2006 Share Posted February 9, 2006 These sound nice Maureen, they sound a bit like the Italian's amaretti biscuits, but not so sweet. They are lovely as well Quote Link to comment Share on other sites More sharing options...
Maureen Posted February 9, 2006 Share Posted February 9, 2006 Yep that's right. If you want, I found a recipie(that's why I wanted some!) and can post it for you. I have never baked them myself though - I buy them from a bakery, so am not sure how these turn out. Quote Link to comment Share on other sites More sharing options...
Angel Posted February 9, 2006 Share Posted February 9, 2006 That would be great Maureen - it's half term next week and Thomas has already stated that he wants to do some cooking! Quote Link to comment Share on other sites More sharing options...
Maureen Posted February 10, 2006 Share Posted February 10, 2006 Rice is probably the world's single most important foodstuff. It is consumed over two billion people as their staple diet. Cultivation originally started in India and progressed towards the West, mostly into Spain and Italy. In fact, these two countries have the widest repertoire of rice dishes, Paella and risottos respectively. Rice can be divided into two main types; long grain and short grain. With regards to its nutritional value, you can calculate 103 calories per half-cup of white rice and 108 calories per half-cup of brown rice. It's cholesterol free, fat free and also is gluten free. It is however packed with complex carbohydrates. Jo - read how good for you it is! Quote Link to comment Share on other sites More sharing options...
Maureen Posted February 10, 2006 Share Posted February 10, 2006 That would be great Maureen - it's half term next week and Thomas has already stated that he wants to do some cooking! Angel - have popped the recipie in the other thread. Hope Thomas has fun. Here half term is at the end of the month - maybe I could do the same. I will let you try it out with Thomas first, and you can let me know the amount of damages we are talking about. Quote Link to comment Share on other sites More sharing options...
Angel Posted February 10, 2006 Share Posted February 10, 2006 Thanks Maureen. Will do! With the pair of them doing it the kitchen will look a bombsite! Quote Link to comment Share on other sites More sharing options...
Maureen Posted February 11, 2006 Share Posted February 11, 2006 Thanks Maureen. Will do! With the pair of them doing it the kitchen will look a bombsite! Hmm. Am I crazy for even considering this? Quote Link to comment Share on other sites More sharing options...
Angel Posted February 11, 2006 Share Posted February 11, 2006 Maureen wrote Hmm. Am I crazy for even considering this? Probably!! But, one has to suffer this torture to teach them how to cook!!! Still they enjoy it - thats the main thing Quote Link to comment Share on other sites More sharing options...
Maureen Posted February 16, 2006 Share Posted February 16, 2006 Guys - anyone has a simple recipie for gingerbread men? :chatter: Quote Link to comment Share on other sites More sharing options...
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