CarewsEyebrowDesigner Posted November 9, 2015 Share Posted November 9, 2015 Good recipe for French Onion Soup. Go.Also, where does one get those fancy bowls that the soup is often served in? Link to comment Share on other sites More sharing options...
lapal_fan Posted November 10, 2015 Share Posted November 10, 2015 Good French Onion Soup should be given to you in a bowl of bread, with plenty of cheese. Link to comment Share on other sites More sharing options...
maqroll Posted November 9, 2017 Share Posted November 9, 2017 Nice dipping sauce for shrimp, tofu, any protein really- Equal parts soy sauce and maple syrup Apple cider vinegar to taste Grated fresh ginger to taste Raw pressed garlic to taste Diced scallion /yum Link to comment Share on other sites More sharing options...
peterms Posted December 1, 2017 Share Posted December 1, 2017 So, one son says he's now vegetarian Mon-Thurs. That's vegetarian including fish, somehow. But really wants meat at weekends. The other says he's going pescatarian for a week, then veggie for a week, then vegan for a week, then back to meat. And I'm supposed to co-ordinate a meal for all of us each night. Hmmm. Should I play along and try to make it work, or call them out for a pair of words removed and tell them to get their own food? Link to comment Share on other sites More sharing options...
lapal_fan Posted December 1, 2017 Share Posted December 1, 2017 29 minutes ago, peterms said: So, one son says he's now vegetarian Mon-Thurs. That's vegetarian including fish, somehow. But really wants meat at weekends. The other says he's going pescatarian for a week, then veggie for a week, then vegan for a week, then back to meat. And I'm supposed to co-ordinate a meal for all of us each night. Hmmm. Should I play along and try to make it work, or call them out for a pair of words removed and tell them to get their own food? No you should just disown them. Link to comment Share on other sites More sharing options...
PompeyVillan Posted December 2, 2017 Share Posted December 2, 2017 10 hours ago, peterms said: So, one son says he's now vegetarian Mon-Thurs. That's vegetarian including fish, somehow. But really wants meat at weekends. The other says he's going pescatarian for a week, then veggie for a week, then vegan for a week, then back to meat. And I'm supposed to co-ordinate a meal for all of us each night. Hmmm. Should I play along and try to make it work, or call them out for a pair of words removed and tell them to get their own food? I think if they're expecting you to provide them with a specialist diet which is different to yours then they should take some responsibility for it and come to some compromise with you. I can empathise with them, eating meat all the time is unsustainable. We now do one or two vegan nights a week. It's a bit of a struggle because even the best vegan recipe is improved with meat in my opinion. But yeah, it's good to get lots of veggies in. Link to comment Share on other sites More sharing options...
peterms Posted December 2, 2017 Share Posted December 2, 2017 What's ironic is that the one who's experimenting with veganism works in a restaurant, and the staff menu doesn't include anything vegan other than chips and salad. So I'm making him things like veganburgers and falafel, so he can take his lunch in to the restaurant... Link to comment Share on other sites More sharing options...
bickster Posted January 15, 2023 Moderator Share Posted January 15, 2023 Thread resurection. I think I mentioned I got a Ninja Hot and cold blender (or soup maker but iots much more than that really) for Xmas. Now we've managed to get around to buying food thermos' to take to work, the new soup for lunch regime is about to start Quote Ingredients: 1 clove garlic 1 tbsp olive oil 600ml vegetable stock 3 stalks celery 375g potato 300g courgette 200g frozen peas Leaves from 2-3 stalks of fresh mint A pinch salt and pepper Method on link (Ninja Test Kitchen) Waiting for it to cool but just had a little taste to test and it tastes lovely. Also I used an extra clove or garlic because, well I like garlic. Obviously without the hot/cold blender the method would be slightly different but should be easy to adapt Just had a quick calculation and if that is 4 portions its just a touch over 150 calories per portion Link to comment Share on other sites More sharing options...
mottaloo Posted January 15, 2023 Share Posted January 15, 2023 2 hours ago, bickster said: Thread resurection. I think I mentioned I got a Ninja Hot and cold blender (or soup maker but iots much more than that really) for Xmas. Now we've managed to get around to buying food thermos' to take to work, the new soup for lunch regime is about to start Method on link (Ninja Test Kitchen) Waiting for it to cool but just had a little taste to test and it tastes lovely. Also I used an extra clove or garlic because, well I like garlic. Obviously without the hot/cold blender the method would be slightly different but should be easy to adapt Just had a quick calculation and if that is 4 portions its just a touch over 150 calories per portion Oh no maaan..... 3 Link to comment Share on other sites More sharing options...
blandy Posted January 18, 2023 Moderator Share Posted January 18, 2023 On 15/01/2023 at 15:09, bickster said: 3 stalks celery…it tastes lovely. And you have the cheek to diss my preferences for a dinner time scoff! Evil rhubarb. Link to comment Share on other sites More sharing options...
bickster Posted January 18, 2023 Moderator Share Posted January 18, 2023 2 hours ago, blandy said: And you have the cheek to diss my preferences for a dinner time scoff! Evil rhubarb. Whilst I agree with you on actually eating celery as celery, it's disgusting stuff but as part of a sofrito or a soup base it's kind of essential. You cannot taste the celery in the soup otherwise it would be lashed in the bin 2 Link to comment Share on other sites More sharing options...
villa89 Posted January 18, 2023 Share Posted January 18, 2023 I have one of them Ninja hot/cold blender and made a decent tomato soup in it recently. It's fool proof and really easy to clean. What food thermos did you get? In my experience they are pretty rubbish at keeping things hot even if you preheat them. I have the "Thermos" branded one. Link to comment Share on other sites More sharing options...
bickster Posted January 18, 2023 Moderator Share Posted January 18, 2023 4 minutes ago, villa89 said: I have one of them Ninja hot/cold blender and made a decent tomato soup in it recently. It's fool proof and really easy to clean. What food thermos did you get? In my experience they are pretty rubbish at keeping things hot even if you preheat them. I have the "Thermos" branded one. Yep we have the thermos branded ones but they worked for us. Heated the soup up at about half 7 in the morning (pre-heated the flasks) and the missus had hers about 1pm and I had mine about 3pm. Soup was still hot This is the model we have. 470ml 1 Link to comment Share on other sites More sharing options...
bickster Posted January 18, 2023 Moderator Share Posted January 18, 2023 EDIT to above recipe, next time, I'm going to reduce courgette amount and increase pea. I'll drop courgette by 100g and increase pea by same amount Link to comment Share on other sites More sharing options...
villa89 Posted January 18, 2023 Share Posted January 18, 2023 I just read you need to fill them with hot water for at least 10 minutes to pre heat them, I guess I wasn't leaving the water in long enough. Link to comment Share on other sites More sharing options...
Follyfoot Posted January 18, 2023 VT Supporter Share Posted January 18, 2023 On 15/01/2023 at 15:09, bickster said: Thread resurection. I think I mentioned I got a Ninja Hot and cold blender (or soup maker but iots much more than that really) for Xmas. Now we've managed to get around to buying food thermos' to take to work, the new soup for lunch regime is about to start Method on link (Ninja Test Kitchen) Waiting for it to cool but just had a little taste to test and it tastes lovely. Also I used an extra clove or garlic because, well I like garlic. Obviously without the hot/cold blender the method would be slightly different but should be easy to adapt Just had a quick calculation and if that is 4 portions its just a touch over 150 calories per portion looks like that stuff cockernees put on their P&M Link to comment Share on other sites More sharing options...
bickster Posted January 18, 2023 Moderator Share Posted January 18, 2023 1 hour ago, Follyfoot said: looks like that stuff cockernees put on their P&M Not really, its much more viscous. Link to comment Share on other sites More sharing options...
mjmooney Posted January 18, 2023 VT Supporter Share Posted January 18, 2023 Quote Crumpets are pretty glorious and many of us reach for a packet of Warburtons when needing a fix, but how do the supermarket versions compare? This week we headed to Aldi and Morrisons to pick up a packet of their own brand versions for our battle of the crumpets. We're all 100% crumpet lovers and enjoy tucking into them for a mid afternoon snack, or indeed as a quick fix for lunch. They're pretty cheap, warm up quickly in the toaster and are absolute heaven when slathered in butter and whatever other topping you fancy. But is there really a difference if you buy a supermarket branded version over the much loved Warburtons? Here's our verdict:... Liverpool Echo Link to comment Share on other sites More sharing options...
bickster Posted January 22, 2023 Moderator Share Posted January 22, 2023 Lunch for tomorrow is Carrot, Ginger and Tumeric Soup. Just had a quick taste and it'll hit the spot. Adapted to my soup maker from this recipe Tesco Quote 2 tbsp vegetable oil 1 onion, roughly chopped 750g carrots, roughly chopped 2 sticks celery, roughly chopped 1 bay leaf 5cm (2in) piece ginger, finely sliced 2 tsp turmeric 2 garlic cloves, finely sliced 1ltr (1 3/4pt) vegetable stock Method Heat the vegetable oil in a large pan over a medium heat. Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often. Add the ginger, turmeric and garlic. Mix well and cook for five minutes, stirring occasionally. Pour over the stock and bring to the boil. Reduce the heat, and then simmer for 15 minutes until the carrots are tender. Remove the bay leaf. Allow the soup to cool a little and then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through. In a small bowl, combine the ingredients for the garnish. Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately. Link to comment Share on other sites More sharing options...
Chine Posted January 22, 2023 Share Posted January 22, 2023 On 15/01/2023 at 15:09, bickster said: Thread resurection. I think I mentioned I got a Ninja Hot and cold blender (or soup maker but iots much more than that really) for Xmas. Now we've managed to get around to buying food thermos' to take to work, the new soup for lunch regime is about to start Method on link (Ninja Test Kitchen) Waiting for it to cool but just had a little taste to test and it tastes lovely. Also I used an extra clove or garlic because, well I like garlic. Obviously without the hot/cold blender the method would be slightly different but should be easy to adapt Just had a quick calculation and if that is 4 portions its just a touch over 150 calories per portion I’d dip some poppadoms in that 1 Link to comment Share on other sites More sharing options...
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