Recent content by redrabbit

I had an email saying you had posted, so I responded in a timely fashion! :wink: I live in SE England, about 30 minutes outside of London. What about you? How come you're emigrating? That must be really cool - when are you off?

Hey olthomas - Unfortunately I never really found a recipe. I didn't try too hard though! I love the Schwartz Tuna neoplitan! It's so easy and quick, great meal for those nights when you've had a long day or don't have much time. I think Snoop Puss was just saying that the packet sauces in...

I have 4 left over from a BBQ - that are uncooked. I was thinking about doing the following: - Heating an oven dish in an oven. - Rubbing oil on the chicken, and putting lots of salt and pepper over them. - Add these to oven dish - Then add some freshly chopped basil to it and maybe some...

Do you think Marjoram, basil, or mixed herbs would go well with the fish. That's the only spices I have at the moment. Just need to decide on whether to have rice or potatoes!

Thank you! Yes, I know about healthy fats, I eat peanuts, peanut butter, oily fish, to get my healthy fats. I don't mind a bit of oil here and there. :smile:

Hello everybody. I bought some frozen cod fillets at the weekend. Not sure how to cook them though. I had an idea of roasting them in chopped tomatoes for about 20 minutes, or do you think that is too much? 2 main points: - MUST be healthy, i.e. no fats, or sugars - should be easy and quick...

I am doing a starter on saturday: Tomato and aubergine stacked up. E.g. Tomato aubergine Tomato aubergine Then cheese on top of it. T his is all roasted btw. What sauce would you recommend? Do you think something like a vinegar would be OK? Something easy and simple please :smile:

It is carrots sliced long ways. Brocolli and Cauliflower. I may just boil them as I'd hate the lamb to be ready and have half cooked vegetables! :sad:

How long do vegetables take to cook in the oven. Say on 200C (390F) and on the middle-lower shelf? Just wondering as I am cooking lamb tomorrow in the oven, and want to roast the veg too. Thanks everyone.

That's a great idea doing those little mousse things. It says to strain the mixture through a metal seive, I don't have one of these, so is there a way of either skipping this, or using some other method. Is it even needed? There will be no lumps in it or anything.

Thanks I'll have a look and may even try it!!

I was watching tv last night and had an idea/well copied the recipe I seen. It was: Bits of bread cut out in circles. Then dip these in a coole (coolay - not sure what that is), then cut strawberries. You then, stack this up: Bread on the bottom, strawberries, some more bread, then some...

What ratio of bits/juice from the lamb do you add with the wine. Also do you cook it together for a bit? I.e.: - take lamb out of oven dish - add wine to oven dish - stir around - cook in oven for 10 mins? Or what? Do you think it would be OK to just add the red wine to the lamb juice...

i found this - a link to the actual packet I was talking about: Schwartz - Product Detail - Tuna Napolitana

Didn't think this really should go in the FISH section, so put it here instead. Does anyone know how to make this. I bought a packet of it a while ago and really liked it. It was dried powder, that you added milk too, and some tuna, and it made a great sauce for some pasta. However, I can't...