Something maybe all could share some ideas as some feel that certain diets are limiting and boring . Carricks the fishmongers always come to our Town Barnard Castle on Wednesday. I had ordered Skate wings which I love but hadn't had for years. (maybe should have checked price first) Anyway I cooked them in garlic butter, and white wine. Sugar snap peas to go. A glass of Alcace Gurwurztraminer each with homemade oatcakes. homemade ice cream infused with our damson preserve. Coffee black. Quick, delicious and simple. I always cook the fish whether trout , to sea bream. So much variety and so simple. I'll do pastas to risottos sometime as they are favorites of mine. Anyone else ?
Food for Thought: Something maybe all could share... - PMRGCAuk
Food for Thought
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cycli
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Fresh tuna steak rubbed with olive oil and cracked black pepper and flash fried in the pan so still pink in middle. (only use sushi grade tuna if cooking rare) Served with a salad of spinach leaves, tomatoes, avocado, cucumber, olives and some shavings of parmesan cheese. 😋
PMRproAmbassador
If you'd said, I'd have been right round - though skate wings are not my favourite really ...
😄...I've never had Skate wings. Do they have much flesh on them?? They look a bit 'thin'!
Plenty of flesh and no bones. Easy to remove flesh and no messing about. Very sociable as you can chat rather than worry about swallowing a fish bone 
The garlic butter and wine helps the flavour. texture a matter of personal taste as always. Hoping for salmon or sea trout from our farm river if I can beat the otters.
Should we be reporting you for beating the otters!
😲
probably they are in competition with cormorants, herons and a pair of Goosanders (saw beak) this year. Hoping to get the fly rod down there when fitter.
I suppose we're too late for supper at yours tonight? Otherwise would have been round, sight test duly completed. Skate wings are truly delicious, I have made them with burnt butter.
We always have fish based supper on Friday- cultural rather than religious tradition.
Tonight was Salmon fish cakes and salad.
Other Fridays - fish pie, grilled fish, etc, sometimes fish and chips from our excellent local shop (taste of OH's chips for reduced-carb me).
Nice glass of sauvignon blanc.
perfect, love sauvignon and fish pie a favourite. I top mine with sweet potato and parsnip mash. Had blood tests , complete set today ready for Rheumy on Monday. Just washed up as Ann did the supper, Boneless pork Chops cooked on a bed of Parsley, basil and onion in wine with sliced courgettes topped with grated cheddar and grilled lightly. Rhubarb crumble and our spring water. No piped water here so we are off grid and filter and u.v. in house. Duties done and worm count done for the sheep, checking the drench. Love my microscope but the downside is I have to prepare and do the worm count in exchange for the mic. No nematodiris and low strongyles count. All ok off to bed.
Those chops done in the oven? I do collect recipes I can shove in one pan to go in the oven for however long - can't be bothered with complicated for just me. If only OH ate my sort of food! A doctor told him yesterday to correct his INR by eating plenty of vit K - he asked me what he should eat and was horrified at the thought of dark green veg ...
yes . Lightly seared in pan to seal then pop in oven with foil to keep in juice and bake. Love dark greens. Sorry for your husbands dislike. He can watch you enjoy yours
He doesn't discriminate though - doesn't eat any veggies! Has just agreed that maybe he'd manage brocolli creme soup ...
delicious. We make a garlic soup with excess garlic. Boil and mash with olive oil and seasoning. Quite nice and very different from what people might expect.
Would he drink a smoothie? I don't make them myself but a cousin has one for breakfast every morning and it certainly doesn't taste like or have the texture of the dark green veg which is a main ingredient, But broccoli soup is a fave of ours. Must make it when it seems cool enough for soup again.
I've never had one and am thinking I'll get a machine to make them. Sound like a good thing.
He is eating soup - and did admit he might "do" brocolli - with cheese in I'm sure he'd cope!!! The forecast is dire tomorrow so I shall play with the soupmaker my daughter ordered for me - they haven't heard of them here. Got a load of bell peppers reduced yesterday and carrots - for her favourite soup so she could give me exact amounts for what works. Me - I just chomp on raw broccoli and roast it - yum!
I have A super recipe for Dahl soup , so simple and great for hiding veg !
let's have it then Rosebud
Recipe as requested, 1 onion chopped, 1 tablespoon sunflower oil, 1 Clove garlic, 1cm piece root ginger grated , 2 tablespoons of Korma or tikka curry paste ,1 teaspoon paprika, 135 grams lentils, 1 stock cube , 390grams chopped tomatoes,1 red pepper chopped, in A large pan cook the onion , garlic and ginger for 2 mins to soften , add curry paste and paprika cook for another minute, add the rest of the ingredients and 800 mls water , bring to the boil , at this point I add whatever veg I’ve got that needs using up , cover and simmer until lentils are soft , hope you enjoy , I must add that I sometimes add A pinch of chilli to taste , depends how spicy you like it x
• in reply toRosbud
Yes recipe please 🥣 👨🍳
Jamie Oliver cauliflower cheese soup is delicious 😋
• in reply toPMRpro
I use all veg peelings and old veg to make stock which I cook rice and casseroles in and make soup so hubby gets the vitamins at least from veg. He thinks veg comes diced in tins like in the 70s at school
His view of veg WAS coloured by his mother's attempts to kill all veg dead ...
I had one of those , bicarbonate in all veg , yuck
same here..boiled the life out and scarred me till I grew up and learnt. Too much sugar in puddings, too much salt in veg and all the goodness gone.
You didn't need to mash anything! It got to the stage where I refused to tell her when we were travelling from Scotland down to Grimsby and said we'd eat on the way. She'd put a chicken casserole in the oven and leave it until we got there. She was so convinced that was a good way to have food for travellers. Eating on the way was calling at the fish and chip shop on arrival ...
• in reply toPMRpro
Green cabbage shredded and drizzled with oil then crisped in the oven tastes like seaweed and is good for dementia apparently which my Dad has.
I love broccoli & stilton soup
• in reply toKendrew
I crumble feta on top of soups just for a change and I’ve always got some that needs using up
Wonder what I can substitute for the Stilton - only usually available here at Christmas and who knows this year ... Is white Stilton very strong?
It's not got the penicillium roqueforti mould that produces the blue veins so has a fresher taste. Creamy and a bit nutty but definitely milder in taste than traditional stilton. Crumbles well too.
I wonder if the gorgonzola and mascarpone mix would work in soup as it doesn't have to be crumbly does it?
Doesn't have to be crumbly at all. I think they'd both work well in a soup. I love broccoli and mascarpone soup aswell as broccoli and stilton. The two cheeses together would compliment each other nicely.
How about a thick onion soup. That usually has cheese and tastes scrumptious.
Yes...definitely. Sounds really delicious.
seafood pasta tonight. I'll put a recipe on soon. Going to do a risotto sometime soon so will post that and some pics later. Just penned a missive to Rheumatologist and now going to work on the mobility exercises. been a very wet miserable day today so got lots done inside. rest day.
Would love the seafood pasta recipe 😋👍👍
I'm off to eat it😀😀😀😀patience😈
Just made the soup using the mascarpone/Gorgonzola mix cheese - glorious!!!! Even Himself approved.
AND I got the cheese reduced as approaching the sell-by date 
Any chance of your recipe please??
Ingredients:
oil to saute 75g chopped onion, add 180g chopped potato and garlic (if wanted) and saute them before adding 180g chopped broccoli. Add 750ml veg stock and cook until soft. Puree to desired consistency, add the crumbled/chopped 180g cheese and blend again
This is the recipe from the Morphy Richards Total Control soupmaker book that comes with it so you may need to adjust quantities. I followed it slavishly as I'm still getting to know how it works.
The spud is the thickening so the amount you use will change that. In the soupmaker that came out a perfect thickness. If you use the broccoli stem it needs longer and/or chopping finer. It is said to be 3 portions - BIG portions if you ask me!
risotto first. I like colour so sweet corn 70g, peas 70g,qtr red pepper, qtr yellow ,half med onion ,half red onion,250g jumbo prawns,80g crab stick,160g butter,230g risotto rice,80 g shelled mussels 3large cloves garlic, 4 med mushrooms sliced or chopped as you like1 pint stock,300mlwhite cooking wine basil to taste other seasoning to choice. 100g butter in pan with half a clove chopped fine. melt butter and sweat garlic. pour in rice and let all grains soak up butter. When none white pour in qtr. of stock on med hob and let soak into rice. stir and repeat over time until 3 qtrs stock soaked into rice. Other pan, 60 g butter melt chop cloves garlic fine and sweat, chop onions and peppers and sweat in butter. Lid on so moisture stays in ,when reduced slightly add seafood for short cook, add wine and rest of stock plus seasoning to taste, add peas, mushroom and sweetcorn, cook 5-10 minutes. Rice should have absorbed stock so pour contents of pan into rice and stir. Reduce liquid still until rice moist but full. Ready. I like a moister Risotto, some prefer drier. Adjust liquid to suit.Serve with grated parmesan to top. Enjoy. Enough for 4
set for 2.
Thankyou ❤
don't thank me till you have tried it. You can substitute shell fish for any other fish . I woud cook that separately and lay flesh over the rice and veg if so.
Think you must be feeding the 5,000 ...
I'm only 7lbs over my cycling weight but allowing for density of fat and muscle since I've lost former and gained latter nearer 10lbs. That meal feeds my wife and self two meals. So we usually freeze the balance and reheat for another day.
I didn't get to try the cheeses. Saw a stand selling them when cycling past on one of the climbs and they looked delicious, but hard, rinds. Great to slice but not crumble. Grate and sprinkle maybe? Want to sample the different kinds. Another reason for coming back there.
There are next to no cheeses here that crumble like Cheshire for example. Have to be grated or sliced - saves a lot of work putting a cheese topping on something, I just get it sliced on the machine from the butcher and lay it on top ;)There is one crumbly local specialist cheese but it is low fat naturally, made from the whey I think. Called grey cheese - but not as grey as some would have you believe!
tyrol.com/blog/b-food-drink...
I wonder how young Graukaese would work ...
thanks, I'll have a look. Any point in my posting the meal contents and how I cook my risotto? as it has rice and people are careful with carbs.
• in reply toMelti
Mmmm fish pie
Making me feel hungry. Sounds delicious and very healthy.
Hope Rheum is pleased with your blood tests.Do you produce your own lamb? We have local lamb which is usually very good indeed. (Occasionally disappointing.)
And do you have no mains water at all?
Own lamb, rare breed whitefaced woodland keep 100 pure breed and cross 250 to teesdale, wensleydale. I call them rastas because they have longer curly fleece and a patch which covers the eyes. Male lambs to market, females we keep and second cross to Southdown for fat lambs. Shorter leg, more body and mature fast. Also have Belted Galloway small herd. No mains this side of the valley and totally happy with that. I pump and control my own water. Pure and clean with no addatives to alter the taste. heavenly.
No but I am coming round for dinner. 😃
anytime SJ. Maybe we'll have an open day when things get easier and everyone can come around for a meet. Would make a nice social amongst all us bumbling struggling coping very capable people on this forum.
Ottolenghi recipes are exciting and very tasty. He’s a wizard at flavour. Healthy and low carb ( ish).
My mouth is watering!
One of my favourite recipes was discovered when I briefly tried a keto diet plan. It’s Asian cooked slaw made with chopped cabbage, green/spring onion, garlic, ginger, sautéed ground beef, butter, chili flakes, and sesame oil. I could eat it for days! Easy to make and freezes well too.
Unless you’re allergic altogether you could maybe try Aleppo pepper? It’s about half as hot as ordinary red chilli flakes and more fruity somehow.
Yes you should have checked the priced, it has certainly soared recently - it is my favourite fish, Morrisons put it in a vacuum bag with a pat of garlic butter ( or herb)your choice ) and put it on the micro wave for two mins, = cooked to perfection .
I'll check next shop. Bought whole salmon on offer 5 steaks, whole tail, head. Baked tail but removed tail fin end and boiled head and fin with onion, seasoning and garlic together with the frozen cartilage fin of the skate wings kept for such. Some flesh left in head and tail fin so made nice fish soup reduced. Any excess soup frozen for Fish risotto later on. Salmon tail baked on a bed of chopped onion, garlic, sweet pepper, paarsley and basil with a white cooking wine and olive oil to go. Fresh Hollandaise sauce from free range eggs. Asparagus spears and new potatoes.
sounds so good , I will be there later, I actually had salmon yesterday for dinner. I love fish !
everyone welcome this virtual cooking is so easy and quick, talk about fast food 🤣 But the effect is real. It's good to share a love of healthy eating and it is one thing we can all help each other with as we need to eat well to get better. On a serious note though, I would genuinely like to host a get together on our farm some time in the future for anyone who can make it without too much fuss or inconvenience. That will obviously be a while yet due to this pandemic. Here's hoping 🙏👍
Be careful what you wish for! I have been known to head for the UK specially - jinasc's big birthday was a big draw!!!!
Happy to oblige. Some comfortable space here. Jinasc not too far away and something could be arranged. 120 acres, half a mile of river and some of the most beautiful and rural landscape in England. Easy to access but near the end of a no through road so no traffic apart from us farmers What's not to like. Life is mostly good, sometimes cruel. So just coping is often enough and that's ok.
Here's one for you and husband PMRpro. Think he'll like this. We do . It's not for dinner parties just comfy home eating for two or close friends who don't mind a bit of pfaff. Lamb chops (hoggit in our case) Foil sheet individually wrapped for baking. Sear chops in butter/o,oil to seal. Sliced Potato on base, onion next place on foil first rest chop on onion. Fresh chopped basil leaves, Sliced red pepper ring slice/s of tomato (depende on size and topped with sliced mature cheddar or mozarella. Season to your taste. A small dash of white wine for moistening. Seal with air space above the cheese to allow steam to circulate if possible ( not critical.). Bake to suit. Worth experimenting with time and temp. as we all have different likes. Each packet a meal but messy . Lots of fun unwrapping and enjoying the layers. Some finger licking involved.
He might with restrained onion!!!!
Your place sounds very like where I grew up - house was on the side of bowl looking across to the nearest neighbours a good half mile away - the rather useless village was the other way, up a short hill and down into a dip. Nothing there - just the village school, a Methodist chapel and Anglican church. Nearly 2 miles to the nearest shop, just over 2 miles to the shop you could get to without a car.
P.S. if you travel a long distance by car and want fresh cooked food on arrival, prepare a couple of these and wire them to the hot area in car engine if easily accessible, manifold or some such, under the hood. 4-5 hrs. or more and they are cooked by the engine . Make sure you have sealed them properly. Food to go
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