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Having lived in Japan for 6 years, with such a wide variety of foods, I'd find it hard to go back to the British diet.
Again, it all boils down to education. If parents (and schools) teach children about a balanced diet and, more importantly, how to cook various foods, it will become more culturally engrained.
Learn from successful cultures and change your ways folks. Healthy bodies, healthy minds.
My wife is an excellent cook and we have well above the 4.1 dishes regularly, and she has a full-time job (now, would you let go of my arm it's difficult typing with just the one hand)...
Weird. I had no difficulty in getting to 10 regulars.
When i am in the far east I still cook a wide variety despite being able to eat out well for less than 2 quid
#2 Wee shooie-I prefer carbonara as well-when's the cook-book coming out mate?
How many youngsters know how to cook traditional soups like your granny used to make-eg Scotch Broth? These are relatively cheap, easy to store and extremely nutritious.
Red bell tomato Soup ,Onion,Red Pepper,French onions.Tin crushed Tomato,Veg Stock cube,
Put small drop olive oil into pot,heat gently.Chop Onion,Red pepper,French onion,Throw into pot,Stir,Add Tin Tomato,Add Hot water to veg stock ,Add to Pot, stir,Simmer 10mins salt &pepper serve,YUM
I don't have any of the dishes listed as the most common, other than stew about once a month. Anyway, where do they get their statistics from?
As for "getting boxes of seasonal veg delivered to their house.", only a townie would think like that.
Stop eating processed foods, if you can, as fresh food is the healthy option. As for Italian food, I can't stand it.
There must be dozens of pasta dishes alone that would take little imagination to put together - think peppers/courgettes/aubergine/mushrooms/onions/olives/pork/beef/chicken/seafood/sausage/ham/bacon/chorizo/cheeses. Think about how many combinations you could come up with.
Curry is not difficult to make - brown of some onions and meat in curry spices to taste and build from there - think tomato sauce/potato/cauliflower/carrot/ turnip for a change. Might not be authentic Indian etc but that's what the restaurants are for.
What about mince and tatties or haggis & neeps - pretty basic stuff really.
You don't need to have recipes for most things - experimentation is more fun.
Sunday roasts are the easiest of all to prepare - it all goes in the oven and needs basted once or twice depending on the type of meat. The cut of meat will normally have instructions for cooking on the wrapping in supermarket bought. Otherwise you can go far wrong with 15-20 mins per 500gr plus 20 mins at 180C. For roast veg - one and a half hours should do it (par boil the potatoes first with only a little but of salt (is any)).
If you want to eat chips eat healthy chips. Chip potatoes, lay out on an oven tray, sprinkle with herbs and olive oil. Cook at 200C for 45 minutes turning once - how easy is that.
Scaramouche says; In this house we have Spaghetti a la Nsherman once a week. (It's his favourite!) This is the song (he didn't write it!) that goes with it ....
On top of spaghettiAll covered with cheeseI lost my poor meatball When somebody sneezedIt rolled off the tableAnd on to the floorAnd then my poor meatballRolled out of the door.
It rolled in the gardenAnd under a bushAnd then my poor meatballWas nothing but mushThe mush was as tastyAs tasty could beAnd then the next summer It grew into a treeThe tree was all coveredAll covered with mossAnd on it grew meatballsAnd tomato sauce.
So if you eat spaghettiAll covered with cheeseHold on to your meatballWhenever you sneeze. By Tom Glazer (1963) Memorably sung by Scaramouche's greatest hero, Allan Sherman, the Master Parodier.
Spag Boll is great - Kids love it and no problems eating it on a regular basis but they eat Carbonara too and plenty other regulars, Did my first on line shopping this week-end and what do I do with half kilo of mushrooms apart from soup or maybe a vegie curry or old fashioned strogonoff ??? very seldom do we eat chips and pasta is good change from various types of spud
My girlfreind comes from a close knit family who are massive fans of home cooked food - through health choice, variety & price. Scoth Broth, Sunday Roast, Stovies, mulitple pasta dishes, chicken either roast/boiled & grilled, Shepards pie, Cottage pie, COWBOY pie, spag bog, vegatable/meat fajitas, chiili con carne, multiple currys, home made quiche (cheese or beacon variety), salad, sandwiches. Now by my count, thats 20. which make up my daily staple of monthly diet. so this is to all of you who a) have a girlfreind whos a vegatarian, and who choose fresh scottish produce over mass produced factory junk. Another advantage fresh fruit & veg has over everything else is - its so cheap, tastes good without salt, and is readily available & easy to cook with.
just where do the goverment get their stats from?Scotlands got one of the hardiest, stout and healthiest home cooked food int he world. shame on the scots who dont do hoem cooked food.
Eat well & prosper my frineds, you will feel far better with a healthy meal in u.
#9Guga from Rockall
I LOVE Italian food having lived there for two years some years ago - in Florence. If it is prepared AUTHENTICALLY and not bastardised by Europeanistic atrocities and Americanised abominations it is quite tasty AND healthy. Olive oil is an omega 3 heart-healthy oil and used in most Italian dishes.
Your comment about fresh food is valid but when it is not available locally during the winter months scientists have proven that frozen vegetables have just as much, if not more, of the nutrients in fresh produce. This is because they are "flash-frozen" in the fields and retain most of their nutrients by this method.
Remember that here in Canada our "fresh" produce can be transported over 3 thousand miles to get to Ottawa from California or Mexico or Arizona and by the time it gets here many of the nutrients are absent.
i just noticed the survey is over BRITAIN, whereas SCOTLAND is losing its home cooked food...?! theres somthing ironic about whitewashing a mass produced survey, which include & produce some of the most diverse & prized foods in the world. (Scotland)
thinkFish: coastal & river, Salmon, haddock, trout, hallbut, and cod.
Shellfish: Lobsters, shrimp, muscles, scampi, both sea & fresh water.
Meat, aberdeen angus, free range chicken, venison (highland deer), grouse, partrige, rabbit, duck, swan, pidgeon and lamb.
then you've got the soups, stews, broths, tattie dishes, after dinner scots `pieces`and many more.
The list is endless, the 2000 people who tookt he survey are proberly a) the type who actually spend time filling in junk `win a car for returning this food questionarre` rather than cooking a hearty meal for their kids, b) townies who spend all their time being hung up over traffic jams, poulltion and wheather or not their bread is organic, c) high fliers whose priorties are all wrong, but shoes are shiny.
get your lives sorted folks, your prioity is yourself, 2nd one is preserving Scotlands foods. Someone neep the loons into action!
good food = cheap = healthy = stimulates long life = daily well being.
My list is long and growing (even though I am in my sixties). Going to the local farmers market and subscribing to the organic veg. box scheme delivered has fairly opened my eyes to new things. I have a shelf of recipe books and cut out recipes from the Scotsman and look on line - I had a bit of a hunt to find out what to do with pork cheek. Of course - you braise it. Scrummy. It makes life more interesting to try new things.
http://platosway.blogspot.com/
#1 is right, education, education, education!
Was talking about this the other day. They should have lessons in school on how to cook and get in proper chefs to teach the kids. Break the mould of the dusty old home economics teachers!!
Most things boil down to our boring approach to education...
I used to get sent to Home economics as a punishment because i hated football,They thought they would teach me a lesson and my face would go RED :)because the class was full of Girls,My face didnt go red ,I loved it,,So from then on i left my fotie boots in hoose.
I'm astonished, I thought Guga (#9) was a "one trick pony", only hating all things English! It seesm his xenophobia spreads at least as far as Italy!
Mince and tatties wie doughballs and if you really want to push the boat out... add some skirlie!As my father used to say "bolognaise.....what a waste of good mince!Our staple diet is the humble tattie, come on folks get a grip. All the propoganda and advertising hype about spagbol is ok up a point...... pasta is a poor substitute for tatties, please dina mess with my mince & tatties.
........and what about Haggis, Neeps and Tatties!
Try using Spaghetti for this recipe replacing Chinese Noodle!Curry LaksaIngredients:250 gms yellow noodles4 tbsps oil3 shallots — sliced1 cm piece ginger1 fresh red chilli1 fresh green chilli150 gms prawns — shelled and deveined 100 gms fresh-COCKLES _oysters100 gms fish balls 4 cups thick coconut milk — from 1 coconut100 gms beansprouts2 tbsps curry powder1 bunch kesum leavesSalt to tasteServes 4 — 6Method:1. Scald the noodles in hot water. Drain well andspread 1 tbsp oil evenly into the noodles.2. Heat 3 tbsps oil and fry the shallots and gingeruntil fragrant. Add in curry powder and fryfurther until fragrant.3. Add the ginger, prawns and chillies. Stir-fry for3 minutes.4. Add the coconut milk and bring to boil.5. Add the oysters and fishballs and season totaste.6. Lastly add the kesum leaves and beansprouts.7. To serve, place the noodles in individual bowlsand pour over the gravy making sure that eachbowl will contain the oysters, prawns and.fishballs.
Get More Recipes at http://maxishare.zoomshare.com
I'd go bonkers (that is a British word?) if I had such a limited repertoire of culinary choices.
My wife of 47 years is of Italian heritage, and I've seen enough pasta for 3 lifetimes. Basta pasta!
Limited choices!!!
There are 516 different varieties of curry - look no further than that!!!
I was brought up on stew, mince roasts, chops, haddock on a Friday etc!!! However now, the staples are bolognese, chilli con carne, curries, fajitas, chinese stir fry, falafels and other exotic foodstuffs!!
I used tae think ma mum's mince and tatties couldnae be bettered - a wiz wrang!!!
btw, all of the above dishes are home cooked - nane o' the takeaway nonsense in ma hoose!!!
In spite of working an average of 76 hours a week, and having a 2 hour commute a day, I have cooked 6 different meals in the last 7 days. On the 7th, I had a take away curry. I love cooking, hate the monotony of eating the same thing every day, and enjoy experimenting with recipes that I make up myself. I have a large selection of cookery books for inspiration, but not all the best ideas come from London based chefs! I don't understand what is wrong with the average Scot- if I can be bothered to cook with my hectic lifestyle- why not other people?
Who were these people who were surveyed? My 8 year old has a bigger repetoire of meals that he can make by himself!!
I can't believe that people buy ready made meals like sausage and mash..... it really is an incredibly tasty and easy dish to make at home. Homemade soups are simple to make .... any leftover veg or meat can be turned into a yummy soup.
I use up the leftovers from a joint or a roast chicken.... as shepherd's pie, curries, stews, homemade burgers etc, etc. I could not afford to feed my family on ready made food and if I served up the same 4 meals every week ..... well I'd be bored stiff myself.
Having just been introduced to fajitas by a Scottish friend ... I can't think of a better and easier way to cook a couple of chicken breasts.... and they are absolutely yum and good fun to eat.
Don't buy the ready made rubbish loaded with additives and salt.... have a go at making it yourself, its easier than you think and even the disasters are a learning experience :D
When my children were at home I hardly ever bought ready prepared food. We ate different meals every night without repitition for nearly a month. One of my boys at uni refuses to buy ready prepared meals, he says they taste like cr@p.I like to think it is how I educated them about cooking that has made him the way he is.
It's Pizza for me and mine. If they could have it every day, they would!
By the way ....... please unban Scaramouche!
15. What utter tosh! You're not called Loon for nothing country boy!I think you'll find that only only "high fliers worried about their shiney shoes" can afford all your aforementioned quality Scottish food ie.,
That, or the Spanish and French. Every day lorry loads of our "beloved" quality produce is heading down south for the continent or London in huge lorry loads.
Your average Scottish Joe will eat his mince and tatties, Fish Supper or Greggs sausage roll. Why, coz FOOD IS EXPENSIVE HERE!!
Kitchin? What a great name for a cook.
No 29 - I could eat well for days on the price of your average fish supper.
It's the same with all these surveys - who exactly do they survey? Certainly never me or anyone else on these isles. Organic vegetable boxes! Chance would be a fine thing.
But it's not difficult to notch up dozens of different meals. Strapped for cash? Try the following: a tin of tuna, couple of tomatoes, an onion, clove of garlic, red or green pepper if you have one, ditto a courgette.
Chop veg, spread among the tuna in an ovenproof dish, season, add a layer of cheese sauce, top with sliced tatties boiled in their skins (no need to remove skin), and top with grated cheese. Into oven for about 15 mins. Serve with some frozen peas or a salad or both or neither. Very quick and simple.
We had two Dutch lads staying for a fortnight a couple of years ago and served them something different every night, none of it over-expensive. Omelettes are quick too, and lots of things can be added from mushrooms, onions, cheese, bits of leftover ham etc. Makes a good quick cheap meal with tatties and a few lettuce leaves.
I've no time for these surveys - they're never representative.
How do you make spag bol, anyway?
Well, heres my list of family evening meals for the past two weeks. Nothing special, nothing fancy, some scottish, some english and some foreign, some healthy and some not so, but a damn sight more than 3.2 different dishes.
LasagneRoast bacon jointTatties 'n minceLancashire hot pot"Watford Gap" (Sausage, egg, chips & beans)Beef stew & dumplingsSweet & Sour chickenBeefburgerFish 'n chips - home friedCheese, onion & tattie casseroleRoast LambChicken CurryFishermans PieBangers and mash
So if the figures are averages, then somebody must be eating the same food every night
HC,
A think the copyright bobbies are ontae him!!!
Pan loaf or plain?
#33 Deep fry it i think
#17 what makes you think this doesn't already happen in schools? Anyway parents are the single biggest influence on what kids eat and most modern parents don't cook from scratch anyway. and if you don't belive me read the statistics on how many family meals in Britain are prepared from scratch each night. Precious few!!
This would seem like an opportune moment to ask you great cooks to share your secret for for old-fashioned Scotch Broth.I've taken a stab at it a few times, but it still disnae taste like my Mammy's. What am I missing?
What a stupid article. Telling the world what they already know about the cooking anywhere in the United Kingdom. It is all bloody horrible! Spag bol? Sounds like a disease. Let's go for a curry? Too bad you don't know what a real curry is like. Fish & chips, bangers & mash ad nauseum, ad infinitum!! Give it a rest
Spag Bolognese is a very simple dish to make....you brown about 1 and a 1/2 lbs of ground beef, (good quality less fat the better) a medium size onion, chopped small ,is added to ground beef and you then add some garlic powder or fresh garlic to your own taste, add can diced chopped tomatoes and a can tomato paste, stir, add water to make meat saucelike.....simmer s few hours to blend flavours and serve over cooked spaghetti noodles.....can freeze sauce.
For Spaghetti you can add....oregano,mushrooms,grd pork,Italian sausage,
also can be made with carrots,squash,mushrooms onions for a vegetarian....
Maggie2
Whit aboot the red wine and balsamic vinegar, plus a chopped chili for good luck?!!!
#40 Esther try this:
SCOTCH BROTH2 Lamb Shanks (or 1 Lamb Flank, Chopped)1 Onion, Chopped2 Carrots cut into small cubes2 Large Potatoes, Diced4 Tbsp Scotch Broth Mix (washed & drained)3 Pts WaterSalt & Pepper to Taste1/2 Cup Frozen PeasFresh Parsley to Garnish
Put lamb, onion, carrots, water, broth mix and salt & pepper in a large pan. Simmer for two hours. Remove lamb and add the potatoes. Return to the boil and simmer for about 20 minutes. Garnish with finely chopped parsley before serving. (If you do not care for carrots - they can be cooked whole in the stock and mashed before adding the potatoes)
45 unbiasedYour broth sounds braw.I would add a diced neep. Me.
#45 Unbiased. Thanks for that.
About the only thing different that I noted is that my ingredients were not British...no Scottish Lamb or British potatoes, and I used fresh peas rather than frozen. Maybe the missing 'secret ingredient' is the wee cook who made it ?
Stateside I see this all the time- and many of my 20-something friends cook even less than this. I must admit sometimes after working all day it's much easier to just grill up some chicken, make some brown rice, and some broccoli or asparagus, so we eat grilled chicken with a varied starch and veg often- nothing exciting. But I also love to make enchiladas, brautwurst, stew, chili, pasta with arrabiata (or marinar or other), mexican food, steak and peppers, lasagna, roasts, baked chickens, chow mein, stir fry, fish, or even a simple breakfast for dinner. Honestly, people need to teach their children that variety isn't always found at a restaurant, it can be made a home, and there's no shame in trying to cook something, and it turning out badly- you just learn for the future. I think my hubby is pretty lucky- with such variety. Although, we still go out for Sushi a few times a month. =) nobody wants to cook all the time.
Have made Scotch Broth from my mother-in-law's recipe - most delicious but can't make it any more since family is allergic to gluten - there's barley in the recipe. She didn't use lamb...she used beef. It didn't need any "mix" either. It was wonderful when freshly made but you could freeze it, too. She liked the frozen peas too. Everyone loved it and misses it. Makes me hungry just thinking about it.
What IS tatties?
AND- if you have discovered fajitas, what do YOU put in 'em? Here in El Paso the restaurants serve mainly the same ingredients in fajitas..
There is an element of preaching to the converted, publishing this in the Hootsmon. I'm going to be elitist and suggest that people who can manage to read a broadsheet can be expected to reach sensible conclusions about diet and do something about it. The posts above support that.
A huge amount of the Scots I know have neither cooking skills nor dietry knowledge and lack the nouse to obtain them. Instead of expanding on our culinary heritage, we let it go cheaply and are largely content with the packaged fodder we are sold.
Ah well, I'm off for a condensed milk sandwich!
Cwayne - potatoes, praties, buntata - whatever!
Scottish cooking has a lot to be desired, my friend who was in Scotland last year said they had just discovered salt and pepper. Scots food is very unhealthy, don't know if that has any relationship to the high incidence of stomach cancer in Scotland.I was born and raised in Scotland, my stomach survived.
What, pray-tell, is a condensed milk sandwhich? Fajitas- I do love those! I buy some chicken or beef, slice it up, saute' some minced garlic, then brown the meat with a spinkle of salt and red pepper, then you add strips of peppers and onions, and cook the whole thing until they're tender. Warm some flour tortillas, grate some cheese, make (or buy) some pico-de-gallo (fresh onions, tomatoes, and cilantro), grate some cheese, and everyone can assemble to their liking.
#53 - how about "deep-fried Mars bars"? I hear Scots love them (???).#54 - it's a joke, lassie...
I do a very good haggis burrito is interested. The refried beans and salsa make a nice substitute for tatties and neeps.
#11, Musicismylife: Brilliant! Haven't laughed so much for ages!Seriously, though, fresh food is always best, avoid processed stuff like the plague.We have a sort of Scottish/Mediterranean thing going on in our home, and everyone cooks - the kids all learned more or less from infancy just by watching and helping and then doing it themselves. (They were very self-sufficient as students, except for the younger daughter who lived on Coco Pops, going through her rebellious period).A few menu suggestions for hearty, healthy eating:
Scotch brothmakaronia me kima (otherwise known as spag bol)fresh fruit
taramosalata with pita breadstoviesrice pudding
haggis, neeps and tattiesGreek yogurt with honey and walnuts
pasticcio (spag bol with Bechamel sauce, basically)mixed saladdumpling with custard
avgolemono soupsteak pie and chipscreme caramel
keftedes (meat balls)spinach pieapple crumble
salmon fish cakes and chips with mixed vegetablesbaklava
And for that special occasion:
prawn cocktail (with home-made sauce Marie Rose, of course)kleftiko (hare, rabbit, lamb or whatever oven-cooked in layers of paper)roast potatoes green saladbaked Alaska
Go on, try something different today!
You know yer Scottish when: Ye know whit haggis is made ae and stull like eating it.
An ye know yer Scottish when: ye cannie pass a chip/kebab shop whithoot sleverin when yer blootered.
A condensed milk sandwich, eh? I'd forgotten all about these - as good as the savoury version - crisp sandwiches. Or for a change, chip sandwiches.
Hey and ye really know yer Scottish when: Ye urny surprised tae find curries, pizzas, kebabs, fish n chips, irn-bru, fags and nappies all in the wan shop.
I really enjoyed the comments on food variations. It is so important to enjoy the different types of cooking in various regions and nationalites of the world. We do not all have to eat the same thing everywhere. For years I have been cooking various dishes that represent different nationalities. In a way this is like traveling all over the world by enjoying different dishes. Alot can be learned about a society in how, and what they eat. Afterall ,one of the first places an areologists does on a dig is find the place where people tossed out the leftovers, and the old pottery.
Heather from the Hills - you don't put neep in because neep boils after a few hours, all the nitrogen in neep - if you want to eat your Scotch Broth after the day you made it - DONT PUT IN NEEP
47 Esther you have got in in 1 - no maybe the wee wifie - but maybe the water!!!!!!!!
My kids used words like 'gross' and 'weird scots food' about my Banana sandwiches. Still, I believe that the gourmet ,Elvis Presley shared my appreciation of this delicacy.
Hey, guess what we had tonight - a Morroccan Tagine made with GOAT........... 3.2 recipes a week- don't think so.................
hey Esther - when I lived in Australia a treat was Banana and Cream Sandwiches - White Bread, sliced Banana and Whipped Cream - how indulgent is that!!!!!!!!
Surely any cooked meal is better than a prepackaged thing from the supermarket? Hand up to cooking spag bol once a week, but it is on a busy night and I do make my own pasta sauce (once every few weeks as it freezes brilliantly, big bucketloads!) If my boys eat veg happily then I won't do anything to stop that.
Lots of people are too busy trying to earn enough to live on to spend the time making a shopping list up, thinking about what the family is going to eat for that week. Actually, (as a stay-at-home-mum) if you do plan the shopping costs a hell of a lot less.
Don't like curries though.
#19 Jock McSporran
Guga's, once they are able to take off usually live on fish.
#68 Weeshooie1.
Jimbu is probably waiting for the Todd to fill up!
Sambo, what does "Deep South" refer to? Or where rather? Here in North Carolina cuisine is extremely limited. I'm planting my garden now and practically praying before the swiss chard, beets, and spinach so I can get a break from the leathery collards that seem to be the only green veg other than cabbage around here. There are mustard and turnip greens, but by the time you get those things cooked it's morning and time to go back to work! We can't even eat the drywall that masquerades as bread in the stores here. No bakeries either so I bake all the bread that is consumed in our home and even some of what our church family eat.
By the way people, we've been in a serious financial crunch over the past winter and as a result ate bean soup (different beans and different formulations each time) at least 3 times a week. Just a few nights ago Hubby & I were remarking that we made it through winter without the illness that usually hit us this time of year. We think there might be a correlation with the beans. Also, the kiddies can't stand beans when they look like beans but by putting the stuff through the blender, somehow we all like it much better. Sounds dumb, but it's true.
Here in the rural "deep south" — of New Jersey, that is — we have a wide variety of veggies. New Jersey is not called the Garden State for nothing.
My wife hasn't gotten a good garden going yet since we just moved into our new house last summer. But she's an avid gardener who grew up in rural California and has the soil in her bones far more than I. We'll have something this summer. She's already been carting horse bedding from our neighbor's barn and laying it out on the otherwise sandy soil.
Our soil is so sandy that the 2 inches of rain we had on Friday didn't even leave puddles!
But even for those around here who do not garden, there are three very fine roadside stands within three miles, one just a half mile up the road. The tomatoes are spectacular, squash, beans of all kinds, fresh peas, sweet corn later in the summer — well, I could go on and on. Once the farmers have an early crop up with enough to sell, we barely go to supermarkets for veggies. Last Thursday we waved to Mike, the fellow just up the road, as he was plowing near the road as we went by. He waved back. He knows we're ready. And now we know he's getting ready.
Just that simple unspoken communication has a lot to do with why we've moved away from the cities. The closest big one is Philadelphia, and that's an hour distant on freeways. Not too many roadside stands in Philly. And not to many smile-inducing silent communications, either.
ARRRGGH!
It's such a small point, but it bugs me that I missed the second "o" in "too many."
One more, this one for Granny Jo.
My wife has made our bread for 37 years! She went to college and grad school in the San Francisco Bay area (SF State and UC Berkeley). So we get fabulous sourdough on a regular basis.
She recently began making sourdough rye. YUMMMY!
Paul S. - I was rather shocked reading your entries. We just bought our house here in NC after moving from California! 37 years is a long time to be baking bread, I am a tad envious. I've only begun with my starter but my best friend back home (yep, Bay Area) has promised to bring me a SF starter when she comes to visit in a couple months. I can't tell you how I adore SF sourdough. I used to go to the Colombo bakery every Saturday. Anyhow, I would dearly love to hear more about the rye sourdough. I baked a 50/50 white flour rye flour sourdough last night. It's edible but I'm not thrilled. If your missus is willing to share, I have a listening ear. Please email me at mnjrutherford at gmail dot com. I have a recipe I've developed on my own that has some whole wheat and some rye that I'm willing to share in return.
By the by, I understand the missing "o". =o)
P.S. With such sandy soil, how do you do with carrots?
#69 Unbiased. Yeah, those Aussies, they're a weird mob right enough. I once lived in a boarding house in Sydney for a few weeks where the landlady thought us 'Pommies' would love mince on toast for breakfast. huh? I knew an Ozzie guy who's idea of a 'bonser' breakfast was a big fried steak with an egg on top..early in the morning. Sliced beetroot on hamburgers? must be an acquired taste. Enjoyed their variety of seafood and veg's though.
children just love home meals and im pleased to say many of my hours were in the kitchen ahea, the look on tiny tots face is just enough to brighten mee spirits and known there fed, kept clean, can notbut make me feel I'm keepin up with my motherly duties.
#2 unfortunately calamari (and prawns) don't rate as the healthy kind of seafood. The dish with bacon etc is lovely but shouldn't be eaten too frequently, and it's probably very high in fat as well.
#68 mushrooms make their own juice without any fat being added.
All, I didn't know posters could be banned here? Why would that happen and why would it be necessary when 'unsuitable' posts can be removed so quickly and easily?
We like sweet gherkin pickles .Sometimes when we finish a jar of them we put the beets from a can of sliced beets into the juice in the jar , or slice up a can's worth of cut or whole beets ,into the Pickle Juice with some of the beet juice for color. We let this steep in the fridge for a few days . It makes Very Tasty Pickled Beets which I have no doubt would be good on hamburgers . I know they are a good side item with Many meals,both cold & hot . We love mushrooms ,we fry them in a dab of bacon fat ,butter or margarine ,eat them with the meal being cooked & or save the leftovers & just warm them with other meals . My Mom is a Whiz with the Microwave oven too & cooks Loads of stuff in it that others don't bother with like roast chicken under a plastic Microwave safe dome so it Does Brown & takes less than half the time of the Big Oven & Much less Heat which is Important in Summer. She makes Corn Muffins & cakes in there too.Bacon in 4 minutes, baked potatos in 5 minutes .
Healthy Fries in less than 10 minutes . What is not to Love ? Spray a microwave safe dish with no stick cooking spray . Slice scrubbed potatos lengthwise into what we call logs or just into slices . Spray on a bit of spray margarine to make crumbs cling . Sprinkle on seasoned bread crumbs & some seasoned salt , Mom loves the kind with Paprika in it for color & some garlic powder . By the way,keep garlic powder in the fridge ,it doesn't turn into a Rock that way . Start by cooking on high for 3 minutes, add minutes in 2 minute increments,depending on wattage of your oven . Yummy ! We mostly use our stove oven for storage . I noticed the dear old Microwave ,one of which we've always had since the late 60's hadn't been mentioned so I figured I'd put my 2 cents worth in. It's my first post here too .
I've never used a microwave, prefer slow cooking the old-fashioned way. There's just something about those radio-active waves shooting through our tucker.
