- Pease pudding
- A wild mushroom and wine pâté I'm feeling rather smug about having made
- Mushrooms marinaded to a Russian recipe that quite scared me but turned out OK
- Baby new potatoes sautéd with haloumi
- A confit of red peppers, fennel and garlic
I can do it every so often after all.
I want to eat at your house.
ReplyDeleteYou've made vegetarianism sound delicious - quite an achievement in my book.
ReplyDeleteOK - invitation to our house in officially recinded. We are coming to yours! Seriously....tell me abot the pots and halloumi thing....
ReplyDeletesounds delish, sugar! next time take some photos...please xoxoxo
ReplyDeleteWillow: any time. It's a single male household, so we don't run our fingers over the dust on the dinner plates (-:
ReplyDeleteGareth: coo, ta. The best vegetarian food is something that just happens not to have meat in it.
Lizzie: seriously, let me know when you want to come round. The spuds and halloumi are embarassingly easy: cut both into pieces roughly the same size, a very quick fry in the pan to mix the flavours a little. Put the spuds in the microwave for three minutes, the cheese in a medium oven for five minutes. Then wait for house guests to arrive, chuck them both into a pan and saute until browned.
Savanah: I would have, but it wasn't possible without a high speed camera.
I'll be round next week. I think you're going to need a bigger table.
ReplyDeleteLizzie: a clarification: the ingredients, not the house guests.
ReplyDeleteMadame DeF: I've grown used to feeding famished Scots. (-:
Mmmm, I can never hear the read "confit" too often; or indeed the word "traffice", which I'm assuming is French and has the accent on the final syllable, and makes a very good jam ;-)
ReplyDeleteSounds delish - If I get in a traffic jam will you make that for me?
ReplyDeleteIm intrigued to know what the lethal sounding russian mushrooms taste like
ReplyDeleteGadjo: it's a poncey way of saying "vegetable mush," but it tasted nice.
ReplyDeleteThank you, Lulu. Yes, so long as you reciprocate when my train's late.
worm: you stick button mushrooms in a pan of boiling lemon juice with added vinegar, bay leaf and a lot of thyme. Then you pour it into a jar and add some black peppercorns and rather a lot of olive oil. Then you leave it for a week. It smelt like Listerine when I was putting it into the jar but it had mellowed considerably by Saturday.
I gather that with Russian mushrooms it's important not to let the Russians pick them, they're a bit careless about the odd amanita.
ReplyDeleteI'm not a foodie. But I like mushrooms on toast - I'm easy to cater for!
ReplyDeleteSx
Inky: that would be the merest of the troubles, it'll be fly agaric steeped in aquavit or something.
ReplyDeleteScarlet: I expect I could manage that, so long as I didn't get giddy.