Discussion
I thought there were a couple of recipes that I might pinch. Can't see myself ever buying frozen mashed spuds, though I admit that I often over-cater at the weekend and freeze my own for quick dinners during the week.
The fish pie looked worth a punt.
Apart from the frozen spuds and the tinned mince, I wouldn't have called most of her 'cheats' ingredients much of a cheat. Marigold vegetable bouillon? Pickled capers? Roasted peppers in a jar?
Worth watching next week, and pretty good if you don't enjoy cooking or are a novice I reckon.
The fish pie looked worth a punt.
Apart from the frozen spuds and the tinned mince, I wouldn't have called most of her 'cheats' ingredients much of a cheat. Marigold vegetable bouillon? Pickled capers? Roasted peppers in a jar?
Worth watching next week, and pretty good if you don't enjoy cooking or are a novice I reckon.
Rude Girl said:
Marigold vegetable bouillon?
Why, lookee here readers!......Salisbury's have helpfully put a little notice up right next to the MARIGOLD vegetable bouillon?
Having said that - the Vegan version is really tasty (veg taste, not salt...)
I prefer Knorr Vegetable Stock Cubes. And Marco Pierre White really digs the Knorr chicken cube -
Why did the little shrew choose Marigold - does she need another striker?
Edited by scruffy on Tuesday 11th March 19:39
scruffy said:
Rude Girl said:
Marigold vegetable bouillon?
Why, lookee here readers!......Salisbury's have helpfully put a little notice up right next to the MARIGOLD vegetable bouillon?
Having said that - the Vegan version is really tasty (veg taste, not salt...)
I prefer Knorr Vegetable Stock Cubes. And Marco Pierre White really digs the Knorr chicken cube -
Why did the little shrew choose Marigold - does she need another striker?
Edited by scruffy on Tuesday 11th March 19:39
alternatively make your own.
This really is quite a frustrating series. Why? Because it's on the BBC. And so they aren't allowed to show any bloody labels or tell me where to get the things she's using! Last night she was using pre-made pastry cases, both large and individual sized. They certainly aren't available at any of the supermarkets near me - where on earth can I get them? And what about this nice concentrated tomato sauce? Where do I buy it? AARGHH!!
miniman said:
This really is quite a frustrating series. Why? Because it's on the BBC. And so they aren't allowed to show any bloody labels or tell me where to get the things she's using! Last night she was using pre-made pastry cases, both large and individual sized. They certainly aren't available at any of the supermarkets near me - where on earth can I get them? And what about this nice concentrated tomato sauce? Where do I buy it? AARGHH!!
I picked up the book for a tenner. It's really quite good, and if you're a reasonably experienced cook, you don't have to use the cheats (I'd never buy bottled chargrilled peppers or tinned fried onions). The list of suppliers is in the back of the book.IIRC the pastry cases were from M&S
I don't think there's anything wrong with it (and I cook all our food from scratch, make all our bread, grow our veg supplemented by a veg box, and have all our meat and fish delivered by local farmers/fishmongers).
The target market is people who eat ready meals and haven't got a scooby-doo where to start (the majority then), rather than accomplished cooks with time and know-how. Starting them on assembling a meal all by themselves has to be a good thing.
The target market is people who eat ready meals and haven't got a scooby-doo where to start (the majority then), rather than accomplished cooks with time and know-how. Starting them on assembling a meal all by themselves has to be a good thing.
Noger said:
Does anyone know what the title of Delia's first book was ?
God knows, but I have a couple of hers that are older than me."One is Fun" and "Delia Smith's Cookery Course - Part 1".
Have also just ordered the latest one from this series for £9.99 from Amazon - I view it more as a quick mid-week vaguely from scratch meal ideas reference.
I think I'll stick with Olive magazine (a BBC publication IIRC) and any of the books that were spun off from it for quick, mid-week meals. I'd rather spend an extra 10 minutes, cook completely from scratch, and know what's going into my evening meal!
Besides, Delia appearing on TV has the same effect as Ken Livingston. Handling a knife with her jibber-jabber in the background would be unwise.
Besides, Delia appearing on TV has the same effect as Ken Livingston. Handling a knife with her jibber-jabber in the background would be unwise.
Ah, One is Fun was great, when I first had to do my own cooking I had two cookery books. Delia's One Is Fun and Elizabeth David's French Provincial Cookery (just to read and drool over, not to cook from, where was a 19 year old in a flat in Ipswich to get a Hare from !).
Trick question ! "How to cheat at Cooking" was her first as well as most recent
Trick question ! "How to cheat at Cooking" was her first as well as most recent
Well, Marco Pierre White seemed to like Delia's 'take' on food. I wonder how much he got paid to officially open the restaurant..
I feel that this programme isn't for people who enjoy/are serious about fresh and interesting/innovative cooking and do it as a pastime; Delia's aiming these recipes at people who probably thrive on ready meals and just don't have the confidence to do complicated/time consuming recipes. So to this audience it's educating people about better/healthier/interesting cooking. Anything's got to be better than a frozen roast dinner!
I'd be interested to know what that coconut/limey pie thingey tastes like cos it did look very appetising and my pastry making is rubbish. It's always too hard!
I feel that this programme isn't for people who enjoy/are serious about fresh and interesting/innovative cooking and do it as a pastime; Delia's aiming these recipes at people who probably thrive on ready meals and just don't have the confidence to do complicated/time consuming recipes. So to this audience it's educating people about better/healthier/interesting cooking. Anything's got to be better than a frozen roast dinner!
I'd be interested to know what that coconut/limey pie thingey tastes like cos it did look very appetising and my pastry making is rubbish. It's always too hard!
TpdNotts said:
I'd be interested to know what that coconut/limey pie thingey tastes like cos it did look very appetising and my pastry making is rubbish. It's always too hard!
We thought the coconut pie looked horrid! But then I don't really like sweet things muchOn the subject of pastry, I remember when I was a kid, mum could always make pastry but not cakes and I could make cakes but not pastry. I convinced myself after many attempts at nasty grey pastry that fell apart that it was one thing I was prepared to buy in! Must admit that just recently I've been thinking I should have another go (worth a new thread I think).
One suggestion that I would make to others is on the subject of frozen mash. I'd rather stick pins in my eyes than buy frozen mash, but if I have any left over after Sunday lunch, or if I have a lot of spare spuds from my veg box, I cook and mash them, and freeze them myself. If you put them in a square roasting tin and press down while they're warm, then cut them in to squares when they go cold, they freeze brilliantly and are great for fish pies or bubble and squeak in the week.
Rude Girl said:
TpdNotts said:
I'd be interested to know what that coconut/limey pie thingey tastes like cos it did look very appetising and my pastry making is rubbish. It's always too hard!
We thought the coconut pie looked horrid! But then I don't really like sweet things muchOn the subject of pastry, I remember when I was a kid, mum could always make pastry but not cakes and I could make cakes but not pastry. I convinced myself after many attempts at nasty grey pastry that fell apart that it was one thing I was prepared to buy in! Must admit that just recently I've been thinking I should have another go (worth a new thread I think).
One suggestion that I would make to others is on the subject of frozen mash. I'd rather stick pins in my eyes than buy frozen mash, but if I have any left over after Sunday lunch, or if I have a lot of spare spuds from my veg box, I cook and mash them, and freeze them myself. If you put them in a square roasting tin and press down while they're warm, then cut them in to squares when they go cold, they freeze brilliantly and are great for fish pies or bubble and squeak in the week.
Cakes; I must admit to making really nice cakes and among friends I'm reknowned for my baking (especially sticky toffee pudding and profiteroles) but with pastry I am absolutely crap at it. I've tried many times and failed miserably. Perhaps someone out there knows a good 'recipe' for pastry...?
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