Far better than bought!
A Cook's Diary
Re: A Cook's Diary
Made some samosas and pakoras today. It takes quite a long time but is worth the effort.
Far better than bought!
Far better than bought!
"Je n'ai pas besoin de cette hypothèse."
Pierre-Simon de Laplace
Pierre-Simon de Laplace
Re: A Cook's Diary
Baked some brioche stuffed with spinach and cheese:
- IMG_1039.JPG (2.54 MiB) Viewed 422 times
"Je n'ai pas besoin de cette hypothèse."
Pierre-Simon de Laplace
Pierre-Simon de Laplace
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Re: A Cook's Diary
Yummy Chris. Love brioche bread and Challah
Re: A Cook's Diary
Having a pair of eggplants and some leeks to use up, I imagined this:
Eggplant Terrine
Two bread tins
Two large globe eggplants
7-8 medium potatoes
One medium onion
Two tins flaked tuna
or
Equivalent amount of smoked salmon
Grease the bread tins with oil.
Slice eggplants into </=5mm disks
Line bread tins with eggplant disks, forming them into shape
Spray or brush inside surface of eggplants with oil
Line the interior of the eggplant with aluminum foil and weight into place with your life savings
Bake at 425ºF for 15 minutes
Pour out the hot coins and remove aluminum foil, carefully
Return the eggplant-lined tins to the oven for twenty minutes more
Peel, chop and boil potatoes for 15 minutes.
Finely chop the onion and add to the drained potatoes.
Mash with butter and milk
Add tuna or salmon, mix well.
Fill eggplant-lined bread tins, bake another twenty minutes, then remove and allow to cool.
When cold, turn out carefully, loosening the eggplant from the sides with a spatula.
Bake another twenty minutes before serving, and cut into slices with a sharp knife.
I'm serving the slices with braised (in vegetable stock) leeks. It occurs to me that pouring a cheese sauce on top of the sliced terrine would be the "icing on the cake", but I can't be bothered!
Eggplant Terrine
Two bread tins
Two large globe eggplants
7-8 medium potatoes
One medium onion
Two tins flaked tuna
or
Equivalent amount of smoked salmon
Grease the bread tins with oil.
Slice eggplants into </=5mm disks
Line bread tins with eggplant disks, forming them into shape
Spray or brush inside surface of eggplants with oil
Line the interior of the eggplant with aluminum foil and weight into place with your life savings
Bake at 425ºF for 15 minutes
Pour out the hot coins and remove aluminum foil, carefully
Return the eggplant-lined tins to the oven for twenty minutes more
Peel, chop and boil potatoes for 15 minutes.
Finely chop the onion and add to the drained potatoes.
Mash with butter and milk
Add tuna or salmon, mix well.
Fill eggplant-lined bread tins, bake another twenty minutes, then remove and allow to cool.
When cold, turn out carefully, loosening the eggplant from the sides with a spatula.
Bake another twenty minutes before serving, and cut into slices with a sharp knife.
I'm serving the slices with braised (in vegetable stock) leeks. It occurs to me that pouring a cheese sauce on top of the sliced terrine would be the "icing on the cake", but I can't be bothered!
"Je n'ai pas besoin de cette hypothèse."
Pierre-Simon de Laplace
Pierre-Simon de Laplace
Re: A Cook's Diary
Quite the production, Chris!
I'm surprised that this dish is served cold. Why is that?
(To solidify it?)
- Murray
I'm surprised that this dish is served cold. Why is that?
(To solidify it?)
- Murray
Re: A Cook's Diary
Yes, and no, Murray. You let it cool to firm it up so you can cut it and have it hold together. But having cooled, you warm it up to serving temperature and then cut it: it doesn't fall apart again after re-warming. Same process applies to moussaka and lasagne.
C.
C.
"Je n'ai pas besoin de cette hypothèse."
Pierre-Simon de Laplace
Pierre-Simon de Laplace
Re: A Cook's Diary
Good to know. Thanks for the explanation, Chris.
- Murray
- Murray