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Below are the 4 most recent journal entries recorded in Natsfoodzone's LiveJournal:

Monday, May 15th, 2006
5:24 pm
[misculanious]
Rocket, Mushroom and Stilton Soup

1x huge lump of butter
3x fat segments of garlic (finely chopped)
4x medium white onions (chopped)
2x large carrots (thinly sliced)
1x courgette (thinly sliced)
1x bag of red stem lettuce (thinly sliced)
1x bag of rocket (thinly sliced)
12x mushrooms (thinly sliced)
100g of pouring cream
1/2 fist sized lump of mature stilton (finely chopped)

Melt the butter into the bottom of the pan and heat until the 'froth' has boiled away, leaving you with clear oil in the bottom of the pan. Stir in the onions, carrots, courgette and garlic into the pan, making sure everything gets covered in melted butter. Heat on full whack, mixing occasionally until things are starting to brown and the onion is clear. Drop the pan temperature to low heat and thoroughly stir in the lettuce. Cover the whole contents of the pan with water and purée the lot with a hand blender.

Next, stir in the rocket, the mushrooms, the cream and stilton, add salt and pepper to taste, add more water if things are looking too gloopy, and put a lid on it and cook on a low heat for an hour.

Et voila - gorgeous soup.

The way I 'thinly slice' leafy stuff like lettuce and rocket is to gather the leaves into a semi coherent bunch and simply slice across the whole lot with a large chef's knife. The easiest way to skin fresh garlic segments is to crush/flatten the segment with the flat side of a large knife - the skin just pops away from the garlic inside which can then be easily picked off.

courtesy of dalglir
Sunday, May 14th, 2006
9:13 pm
[misculanious]
Egg Fried Rice
I just made my first egg fried rice, which I tested out on my two guinea pigs Nathan and Suzy.

Even though the recipe is very simple you must insure that;
a) you use rice that has already been cooked, and cooled in the fridge. This is because hot or warm rice will absorb more oil than cold rice. And
b)If you are using a wok (which I recommend) then heat the wok until it is literally smoking hot, THEN add the oil and swirl to coat the sides of the wok.

Ingredients:
2 cups of cooked, cold rice
2tbsp of oil
2 beaten eggs
A few drops of sesame seed oil
A pinch of salt

Directions:
1) Heat the wok or pan till smoking hot, then add the oil and swirl to coat the sides of the wok or pan
2) Add the sesame seed oil to the beaten eggs along the a pinch of salt and whisk to combined
3) Now add the rice to the hot oil. The pan will spit due to the moisture and water contained in the rice so be careful
4) Next spread the rice over the base of the pan and add the egg mixture. Stir till absorbed into the rice (the egg should look like very small bits of omelet when it is cooked)
5) Check for seasoning and serve.
Thursday, May 11th, 2006
3:20 pm
[aberbotimue]
Ribena
Since I am here at GSK I should cover somthing that is based on one of their products, but a couple of drinks I have always had.

I think everone will know of

I was talking to some guys at work, and they hadn't thought of having hot ribena. Its great, I don't do coffee and tea, so its obviose for those cold days, of which we get so may of. Its sugary, and nice on the tummy.

so, hot ribena, same proportions as making cold ribina, but make it with hot water.

so, since they hadn't had hot ribena, the next one, throw them compleatly..

milk in ribena...

the thought is hard to take somtimes, I understand, But i've had it as a kid, this long, so its fine for me. So, same deal, instead of water, dump milk in there. and you get pink juice..

actualy its just like liquidy milk shakes...
2:17 pm
[misculanious]
Ok I think its quite sad that I haven't updated this journal yet, because food and eating it is something I am very passionate about. By passionate I mean that I love to create it, eat it, talk about it and share it.

So the general idea for this community is to share foody tips, recipes or post about good restaurants, bad restaurants, any funny stories or anything foody related really.

So in true British style with a bottle of champagne tied on with string I now send my first community out to sea.
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