Cooking helpline for ex pats
#136
Re: Cooking helpline for ex pats
Hi all, being a novice in Spanish, how do I find (Creme Fraiche) in the supermarket? It`s for a pasta dish.
Cheers
Pete
Cheers
Pete
#137
Re: Cooking helpline for ex pats
If you cant find it try a nice red wine in it instead, it may even be nicer. ;-)
#140
Joined: Dec 2006
Posts: 5,359
Re: Cooking helpline for ex pats
JDR you're a likkle star, thanks for that I may give it a go
#144
Re: Cooking helpline for ex pats
I happened to watch the Living in Spain program when they gave a recipe for (oven) sun-dried tomatoes. They used "pera" toms, didn't remove the pips (did you know the seeds are protein?), and sprinkled, I think, garlic and basil over the toms.
Carol
#145
Re: Cooking helpline for ex pats
Thanks again, jdr! I especially liked the reference to Al Gore, his limo, and carbon offsetting!
I happened to watch the Living in Spain program when they gave a recipe for (oven) sun-dried tomatoes. They used "pera" toms, didn't remove the pips (did you know the seeds are protein?), and sprinkled, I think, garlic and basil over the toms.
Carol
I happened to watch the Living in Spain program when they gave a recipe for (oven) sun-dried tomatoes. They used "pera" toms, didn't remove the pips (did you know the seeds are protein?), and sprinkled, I think, garlic and basil over the toms.
Carol
#146
Re: Cooking helpline for ex pats
Hi Miss Naughty,
I hope you don't mind if I jump in with this recipe for a lasagna, too?
This is made with aubergine/eggplant/berenjena, and ever since I saw it prepared on spanish tv I've wanted to try it.
Only recently found the website for the chef (he made a variation of this recipe, I guess you could substitute jamon york with queso de cabra, or even tuna), Karlos Arguinano:
http://www.karlosnet.com/Karlos/tureceta.php?c=36962
Yum,
Carol
I hope you don't mind if I jump in with this recipe for a lasagna, too?
This is made with aubergine/eggplant/berenjena, and ever since I saw it prepared on spanish tv I've wanted to try it.
Only recently found the website for the chef (he made a variation of this recipe, I guess you could substitute jamon york with queso de cabra, or even tuna), Karlos Arguinano:
http://www.karlosnet.com/Karlos/tureceta.php?c=36962
Yum,
Carol
#147
Re: Cooking helpline for ex pats
Hi
I am very pleased with myself today because I have made my own saussages!! I bought a mincer [a hand one £25 from lakeland Ltd.] It has a saussage filling attachment. Skins are available on line. It is so easy!!! we will now have thick pork saussages for breakfast next time we are in Spain.
Olivia.
I am very pleased with myself today because I have made my own saussages!! I bought a mincer [a hand one £25 from lakeland Ltd.] It has a saussage filling attachment. Skins are available on line. It is so easy!!! we will now have thick pork saussages for breakfast next time we are in Spain.
Olivia.
#148
Re: Cooking helpline for ex pats
shall we start that sausage making company like my dh suggested then?
#149
Re: Cooking helpline for ex pats
we bought some lovely sausagesl ast week at a country fair at Brogdale, they were pork and apple, made with Gloucester old spot pork, they were delicious a real;ly meaty texture, i can't stand sausages that are almost like pate inside! i've just bought 2 kilos from our local farmer, pork and sage, not had any yet but if they're like his lamb they'll be lovely.
just think of all the lovely combinations you could make oooh my mouth is watering!!
i've been very nigella like lately, i made some red tomato chutney and some real tomato ketchup this week!
#150
Re: Cooking helpline for ex pats
lolol good idea! we've been busy trying to keep the house sorted for viewings, so i've not been on here very much!
we bought some lovely sausagesl ast week at a country fair at Brogdale, they were pork and apple, made with Gloucester old spot pork, they were delicious a real;ly meaty texture, i can't stand sausages that are almost like pate inside! i've just bought 2 kilos from our local farmer, pork and sage, not had any yet but if they're like his lamb they'll be lovely.
just think of all the lovely combinations you could make oooh my mouth is watering!!
i've been very nigella like lately, i made some red tomato chutney and some real tomato ketchup this week!
we bought some lovely sausagesl ast week at a country fair at Brogdale, they were pork and apple, made with Gloucester old spot pork, they were delicious a real;ly meaty texture, i can't stand sausages that are almost like pate inside! i've just bought 2 kilos from our local farmer, pork and sage, not had any yet but if they're like his lamb they'll be lovely.
just think of all the lovely combinations you could make oooh my mouth is watering!!
i've been very nigella like lately, i made some red tomato chutney and some real tomato ketchup this week!
I don't like the ones that have about 10% meat 90% cereal like so many english sausages - much prefer the really meaty spanish ones, but yes our local butcher in the UK did some lovely ones too
how's it going now with the house?