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No more cereal and jam


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Showing 51-75 of 127 posts in this discussion
In reply to an earlier post on 17 Oct 2012 09:40:02 BDT
pixie says:
Dahl is good in a ramekin with an egg on the top sprinkled with a tad of cheese, into the oven all bubbly then fresh corander and chilli sambal on the top!

Posted on 17 Oct 2012 09:49:00 BDT
Now that is a good idea

In reply to an earlier post on 17 Oct 2012 10:35:57 BDT
pixie says:
Bedfordshire...take a look at Dishoom Bombay cafe...breakfasts in there are fab...get you "Up and at 'em" in the morning! It's in London Covent garden area.

In reply to an earlier post on 17 Oct 2012 10:50:31 BDT
Thanks saved the site will try it next time I get over

In reply to an earlier post on 17 Oct 2012 10:52:50 BDT
pixie says:
If you want anymore London eating tips give me a nudge...I am the official greedy guts!

Posted on 17 Oct 2012 11:22:56 BDT
Oh Pix, an egg on dal sounds so good...you are a womble after my own heart!

In reply to an earlier post on 17 Oct 2012 12:54:18 BDT
pixie says:
It is delish Ori...with some nann or flat bread.

Posted on 17 Oct 2012 14:37:16 BDT
Charlie says:
MMMmmm egg and dahl. I did hot smoked salmon and eggs yesterday am. Mmmm

Posted on 17 Oct 2012 15:37:20 BDT
It's finally getting chilly enough that porridge-and-whatever is starting to sound good in the morning. Craisins...sultanas...raisins....I looked and looked for currants this year but none to be found. I even asked for them in the herbal shop by their latin name and got that o.O face.

In reply to an earlier post on 17 Oct 2012 15:40:23 BDT
pixie says:
I bought some lovely prunes yesterday..ready to eat ones from USA. They were on a special in Holland and Barrett...I like them in a lamb Tagine...

Posted on 17 Oct 2012 16:19:01 BDT
Isobel Ayres says:
I do love porridge, just traditional (made with milk and salt) and sprinkled with soft brown sugar and a bit of milk poured over. And the brown sugar melts and goes all molasses-y. Mmmmm.

I have to admit that toast and marmite is my go-to breakfast, though.

In reply to an earlier post on 17 Oct 2012 16:55:03 BDT
Mmmm.....drool.....!!!

Posted on 17 Oct 2012 20:11:08 BDT
wobberoo says:
I bet you buy your prunes, quite regular Pixel

Posted on 17 Oct 2012 20:12:04 BDT
pixie says:
Quite Roo, quite !x

In reply to an earlier post on 17 Oct 2012 21:10:40 BDT
Last edited by the author on 17 Oct 2012 21:11:56 BDT
monica says:
Pixie, are the sticks simply cornbread + chili & cheese? and what is the cornbread recipe like? I make it by taking elements from several different recipes but it never is quite so good as I remember it being over in US.

Porridge: I like it thick, w. butter & salt added when cooked. My favourite way is kitchen-sink porridge: cooked w. bits of dried banana--& sunflower seeds (and raisins, if no banana) added near end of cooking time as well an egg broken in & stirred just till it starts to set at the very end.

Does anyone else eat kasha for breakfast? There's a story, most likely apocryphal, that during one Olympics the Russian team threatened to return home unless a way were found to supply them with kasha . . .

Posted on 17 Oct 2012 21:14:10 BDT
wobberoo says:
Monica, kitchen sink porridge! Another enthusiast, yes it's simply the best way to enjoy it. I'll eat mine with bits of anything too. Fancy that!!

In reply to an earlier post on 17 Oct 2012 21:31:27 BDT
pixie says:
Monica the recipe I love is in an american book. I do have the cornstick pan..a kind friend bought me a cast iron one from America. It does make the most scrumptious sticks but it's a lot a faff...so I usually make it in a swiss roll pan.
This is a spicy recipe...and very good

I cup of yellow cornmeal
1 cup of plain flour
1 cup of buttermilk
2 tsp baking powder
1 tsp bicarb soda
1 tsp chilli powder
2 tsp cumin powder
1/2 tsp salt
4 0z melted butter
2 large eggs
4 -6 oz grated cheese
I long red chill finely chopped
can of creamed corn...I blitz a can of corn in the blender with a tad of water

Oven 325f and grease a pan..when you've made the batter you'll see if it fits your pan.

Mix cornmeal,flourbaking soda, baking powder,chilli,cumin and salt in a bowl

In another bowl mix Buttermilk, eggs and meted butter and creamed corn.
Add the dry ingredients to the wet mix in the fresh chopped chilli and cheese and fold in til just mixed..don't overdo it , fold gently.

Spoon into the chosen pan or cornstick moulds that have been greased.
Don't overload if using the cornstick mould as it has to rise.
Place in oven and cook 15-20m mins a single pan but check for cooked. Moulds take about 10-12 mins

Hope this makes sense!

In reply to an earlier post on 17 Oct 2012 21:32:40 BDT
pixie says:
I used to buy Kasha from my local health store...it was quite expensive so I turned to porridge!

Posted on 17 Oct 2012 21:40:24 BDT
wobberoo says:
Really? What sort of porridge did you turn too?!

Posted on 17 Oct 2012 21:42:03 BDT
pixie says:
Scotts Porridge Oats 500 g (Pack of 10)That's my dad on the front

In reply to an earlier post on 17 Oct 2012 21:49:19 BDT
Last edited by the author on 17 Oct 2012 21:50:54 BDT
monica says:
Thanks ever so much. (And how I prefer US measurements, though it's weird that butter & cheese as opposed to other ingredients here are given by weight not volume.) Hadn't seen a recipe w. tinned corn--interesting. Shall certainly have a go w. this one. Shall try as well recipe w/out the seasonings for plain cornbread.

Is grind of cornmeal specifed? coarse, medium, fine? Cheers again.

In reply to an earlier post on 17 Oct 2012 21:54:56 BDT
Last edited by the author on 17 Oct 2012 21:57:13 BDT
monica says:
And, sorry, another question: I've never bought corn in a tin & hope to find frozen to use for recipe--how much is in a tin? about an American cup, something roughly like that?

In reply to an earlier post on 17 Oct 2012 21:59:05 BDT
pixie says:
No Monica I just use the Supermarket Brand..polenta style so the one I use is fine ish but any would do I guess.

Please post back and tell me how it went...

In reply to an earlier post on 17 Oct 2012 22:02:39 BDT
pixie says:
It says a 17oz tin so I reckon a cup should do it. plus a bit extra for good luck.

In reply to an earlier post on 17 Oct 2012 22:04:18 BDT
monica says:
wobberoo, are brazils and roos good in porridge?
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Discussion in:  cooking discussion forum
Participants:  16
Total posts:  127
Initial post:  25 Sep 2012
Latest post:  19 Dec 2012

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