Learn more Shop now Shop now Shop now Shop now Shop now Shop now Shop now Learn More Shop now Shop now Learn more Shop Fire Shop Kindle Learn More Learn more Fitbit
Customer Discussions > cooking discussion forum

Everyone makes the BEST lasagne....

Sort: Oldest first | Newest first
Showing 51-75 of 116 posts in this discussion
Posted on 12 Oct 2012, 21:23:39 BST
Charlie says:
Ooh fish lasagne sounds lush!! Got to try that!! I do butternut squash and spinach one with pinenuts

In reply to an earlier post on 12 Oct 2012, 21:23:58 BST
Sounds like my kind of lasagna Isobel and I agree about the mushrooms, just not right. Talk to me about garlic though. If you,re using onions in Italian food is it no go for the garlic. I have heard that Italians never use the two together. Not my area of expertise Italian cooking.

Posted on 12 Oct 2012, 21:30:25 BST
Charlie says:
I've heard that too but I just love garlic too much. That smell when dinner is on it's way and the garlicy butter is flowing!!!

Posted on 12 Oct 2012, 21:32:40 BST
Scarlet Lady says:
And carrots are! yucksvillecentral Am not Italian gonna swear now - MARMITE! a spoonful in spag bols is the biz! thems meaty tastes

In reply to an earlier post on 12 Oct 2012, 21:58:09 BST
pixie says:
I think it depens what part of Italy you come from..Gino says never onions and garlic together.

Posted on 13 Oct 2012, 08:53:32 BST
I've done tofu and spinach as pretend ricotta (which isn't available in my city, AFAIK). Also thinly sliced aubergine and fresh basil on a layer of tomato sauce. I sliced it vertically so I could do a little veggie "bricklaying." Made a pretty pattern, too.

Onions and garlic together are a must for Spanish cooking. Onion, garlic, tomato = sofrito, aka the Holy Trinity of Spain's kitchens. Green pepper, depends on what it is. However, I agree, never add both to a gazpacho! I go for just garlic there.

In reply to an earlier post on 13 Oct 2012, 21:30:03 BST
As I said, I,m not very well up on Italian food, apart from the obvious. But I don,t understand about the onion and garlic thingy, I like them together and use them both in my cooking regularly, I even put a little garlic in my cottage pie, it rounds out the flavours nicely I think.

Posted on 14 Oct 2012, 09:10:15 BST
Well, when used fresh as in gazpacho, the two together can be a breath-bomb, that's for sure! And I do find them indigestible when used together raw. Other than that, the "experts" can say what they like, I'll keep cooking...

Posted on 14 Oct 2012, 10:00:42 BST
pixie says:
Breath bomb!? Lol! you do make me giggle Ori!x

Posted on 14 Oct 2012, 15:42:49 BST
Well Pix if you'd ever sat next to a person who had gazpacho for lunch when you didn't, you'd know what I mean!

Posted on 14 Oct 2012, 15:54:32 BST
wobberoo says:
How dare you!! And we've never even met!!!

Posted on 15 Oct 2012, 10:36:00 BST
Bearman says:
I have done mixed shellfish in a ramekin with cream and a pinch of garam masala, topped with cheese and then grilled - that worked really well - so this was my starting point for the fish lasagne with a bit of curry idea.

The fruit of the carrot tree is the devils favourite food.

In reply to an earlier post on 15 Oct 2012, 13:15:40 BST
Scarlet Lady says:
Shellfish thing sounds FAB!!

Posted on 15 Oct 2012, 13:20:35 BST
Bearman says:
Scarlet - its a dead easy starter, but very rich. Don't overdo the curry! I think it had a tiny dash of Soy Sauce in there too.

In reply to an earlier post on 15 Oct 2012, 13:24:43 BST
Scarlet Lady says:
Sounds wonderful. What's for Main Course?

Posted on 15 Oct 2012, 13:27:11 BST
Bearman says:
Well if we are staying in Spain - how about braised pig cheeks.

In reply to an earlier post on 15 Oct 2012, 13:29:04 BST
Scarlet Lady says:
Don't eat pork - Unless the occasional Bacon Sandwich. What does Pig Cheeks taste like?

Posted on 15 Oct 2012, 13:38:20 BST
Bearman says:
Slow cooked pork is just so tender and moist - it falls apart with a fork and has a richness and depth of flavour you never get with an ordinary UK roast pork. Especially in those parts of Spain where they rear these little black pigs under the trees where they live on acorns and chestnuts!

In reply to an earlier post on 15 Oct 2012, 13:50:42 BST
Scarlet Lady says:
We are having two conversations at the sametime!! - Sounds nice - have always been put off the smell although Mother Cooked her joints to death. I love Lamb! Rare Roast Beef

Posted on 15 Oct 2012, 14:01:49 BST
Bearman says:
2 conversations show that I am not doing the work I should be......

Pork is terrible when overcooked - it gets very tough and dry, especially if it is leg or loin. But if you get a cut with plenty of fat (belly or shoulder) and you cook it slowly, the fat melts away flavouring and moisenting the meat. There is a great recipe for slow roasted pork shoulder where you take the joint (leaving the bones in) and cut multiple slashes into the skin to form crackling, and then rub a large amount of crushed fennel seeds, garlic cloves and dried chillies into every nook and cranny. Then place in a very low over for at least 12 hours. Baste regularly with lemon juice. The result is amazing.

In reply to an earlier post on 15 Oct 2012, 14:07:38 BST
Scarlet Lady says:
Me too - maybe I should try that Certainly sounds nice Could I use the slow cooker? Maybe you will have me converted!

Posted on 15 Oct 2012, 14:55:16 BST
Ahhh yes, carrillada! My hubby's favourite tapa. The raw cheeks look like they are going to be tough but they're not, if stewed in sauce, and don't take as long to cook as you may think. The gelatinous bits (what are they? I'd rather not know) of the cheeks thicken the sauce and make it velvety and rich.

Posted on 15 Oct 2012, 15:06:56 BST
Bearman says:
Scarlet - you need an oven to turn the rind into crackling and I don't think a slow cooker would do that. An Aga would be perfect but ordinary ovens are fine.

In reply to an earlier post on 15 Oct 2012, 15:13:29 BST
Scarlet Lady says:
Thanks for that tip. Waitrose didn't have any shoulders

In reply to an earlier post on 15 Oct 2012, 19:28:02 BST
Ok, I let you off then Teddy, sometimes a pinch of curry powder or Garam masala acts more like a seasoning than a flavour and adds to the overall dish. Sounded rather nice to me.xxx
[Add comment]
Add your own message to the discussion
To insert a product link use the format: [[ASIN:ASIN product-title]] (What's this?)
Prompts for sign-in

Recent discussions in the cooking discussion forum (723 discussions)


This discussion

Discussion in:  cooking discussion forum
Participants:  16
Total posts:  116
Initial post:  10 Oct 2012
Latest post:  27 Nov 2013

New! Receive e-mail when new posts are made.
Tracked by 3 customers