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  1. shoco

    Sauerkraut and other fermented food

    Yes I've made sauerkraut, kimchi, lacto-fermented gherkins and beetroot. And at the moment I have some grated courgette turning into the squash equivalent of sauerkraut.
  2. shoco

    Good crisp bad crisp

    Well that's the problem, there are apparently an awful lot of (non-obvious) ingredients which might contain things he can't eat, so whereas I don't know and can't just type them all out, he would know what was safe (although not necessarily what wasn't) from just a quick glance at the ingredients. I have the same thing with my diet actually, there are so many E numbers etc which might or might not be vegan, I couldn't list them all off the top of my head, but if I see the ingredients of a product I can say straight away whether it's definitely vegan, definitely not vegan, or not clear either way. Fortunately it's not so much of an issue for me as him, as I eat organic, so there are fewer ingredients for me to be confused about! I understand if it's too much hassle though, I might be up north at some point, so I will have a look then if necessary. EDIT: only looking for Smokey Bacon and Pickled Onion now anyway, have found the rest.
  3. shoco

    Good crisp bad crisp

    Can any Northeners do me a huge favour and look out for the ingredients on Seabrook crisp packets? My friend wants to buy some, but he's allergic/intolerant to various things (not so badly that factory contamination is an issue though), and you can't get them where we live so he wants to get them straight from the Seabrook website. Only they don't list all the ingredients, haven't responded to emails, and he's only been able to find info on about half of the flavours online. He's still trying to find out what's in: Canadian ham Pickled onion Smokey bacon Tomato ketchup Hot & Spicy 2 chilli Hot & Spicy mustard Hot & Spicy oriental Thanks for any help!
  4. shoco

    Best vegetarian cook books

    If you want to do some restaurant-type food, try Professional Vegetarian Cooking. A good all-rounder is Vegan Planet. But you don't need to just lose the meat, you can substitute e.g. tofu/tempeh/seitan/TVP/fake meat in various forms in the recipes you already know. Chinese supermarkets usually have a selection of fake prawns, beef etc.
  5. shoco

    Marriage morning brunch

    By doing it in Japan.
  6. shoco


    You should try Yom Kippur. OK, it's not for a month, but 25 hours is a lot more hardcore than sunrise-sunset. That's basically just not eating lunch!
  7. shoco

    Take A Pic Of Your Dinner!

    But who eats that little?! Are you a Borrower?
  8. shoco

    Origano, basilico, rosemarino...

    Call them herbs, for a start! If you cook from scratch, herbs and/or spices are part of every recipe I've come across, maybe you should start by buying and using a recipe book?
  9. shoco


    I have a great book which has a plethora of amazing recipes. I've sold cupcakes made from this book before. In fact I can't post any more from it because someone's borrowed it and had it for the last three weeks. But below is a repost of some from another thread. And when I get it back you are welcome to others if you want them. The maple and walnut ones are one of my favourites. Chocolate cherry creme: Topping 280g frozen cherries, thawed (I have always subbed jarred cherries in liquid and reduced the added liquid somewhat instead) 2 Tbsp sugar 1 Tbsp arrowroot 3 Tbsp pomegranate or cranberry juice or cherry jar liquid or water Mix cherries and sugar in pan, simmer, stirring regularly. Mix liquid and arrowroot together, then add to pan. Stir until thickened, then cool. Frosting - you need 1.5 cups of this altogether, so you can either adjust accordingly or stuff the extra down your gullet... 0.5 cups coconut oil 0.5 cups veg margarine 3.5 cups icing sugar 1.5 tsp vanilla (you can get non-alcoholic extract, or you might be able to find vanilla sugar, or you can very finely grind a vanilla bean and add that instead) 0.25 cups soya milk Beat fats together, then add sugar and beat until smooth. Add liquids and beat until light and creamy. Store in fridge till needed. Cake 1 cup soya milk 1 tsp vinegar 0.75 cups sugar 0.33 cups sunflower oil 1.5 tsp vanilla 1 cup flour 0.33 cups cocoa powder 0.75 tsp baking soda 0.5 tsp baking powder 0.25 tsp salt Preheat oven to 175C. Mix soya milk and vinegar and leave to curdle. Add oil and vanilla to curdled milk and whisk. Mix dry ings in another bowl. Pour in liquids and mix together. Divide between 12 cupcake cases in a muffin tin. Bake 18-20 min, then cool on rack. When everything is cool, use a spoon to cut cones out of the top of the cupcakes (the bigger they are, the more filling you can squeeze in...). Put a few cherries and some of their sauce in each hole. Save 12 cherries for later. Pipe a glob of frosting on top of the cherries. Put the cake cones (pointy end down) on top of the frosting (some will squidge out past the side of the cone as you push it down). Pipe more frosting on top of the cone. Add saved cherries to top of cake (some sauce dribbling down is good, if you have some left). I won't bother telling you the kirsch glaze bit, it's fine without anyway. Banana split: Frosting Same as previous recipe (so you could make both cakes!). Ganache 3 Tbsp soya milk 0.33 cups high % cocoa dark choc chips Heat milk in pan, when almost simmering, take off heat and stir in choc chips till melted. Cool for 10 min. Don't let it cool too much before using or it will set. Decorations 0.25 cups chopped walnuts Rainbow sprinkles 6 glace cherries, halved Cake 0.5 cups pineapple preserves (you could sub other tart, neutral flavoured fruit jam for this, or make your own if you can't find any) 0.5 cups mashed very ripe banana 1.25 cups flour 0.25 tsp baking soda 1 tsp baking powder 0.5 tsp salt 0.75 cups sugar 0.33 cups sunflower oil 0.67 cups rice (or soya) milk 2 tsp vanilla 0.25 cups finely chopped high % cocoa dark choc Preheat oven to 175C. Melt jam over low heat. Puree mashed bananas. Mix dry ings together in a bowl. Mix wet ings together in another bowl. Fold wet ings into dry ings. Divide mixture between 12 cupcake cases in a muffin tin. Bake 20-22 mins, then cool on rack. When cake is cool, pipe on plenty of frosting. Drizzle ganache over frosting, in thin wavy lines, as decoratively as you can. Put nuts and rainbow sprinkles on. Add cherry halves on top. Maple & walnut Frosting 0.67 cups maple syrup 0.75 cups veg margarine 0.67 cups soya milk powder 1 tsp vanilla Whisk margarine & syrup together (it'll prob look curdled). Whisk in vanilla. Add milk powder in small batches and whisk till smooth and airy. Store in fridge till soon before using. Sugared walnuts 1 cup walnut pieces 0.33 cups sugar 3 Tbsp maple syrup Pinch salt Pinch cinnamon Heat oven to 135C. Break walnuts into small pieces and sprinkle on baking tray. Bake 7-8 min, agitating half way through, then cool. Mix sugars and salt in pan. Heat on medium till sugar melts, stirring often, and continue to cook till thick and caramelly. Mix in walnut pieces. Spread out walnuts on greaseproof paper to cool. Cake 0.5 cups soya milk 0.5 tsp vinegar 1.33 cups flour 0.75 tsp baking powder 0.5 tsp baking soda 0.5 tsp salt 0.25 tsp nutmeg (I usually hate nutmeg, but it works so well in this) 0.5 cups maple syrup 0.33 cups sunflower oil 2 Tbsp brown sugar 1 tsp vanilla 0.5 cups sugared walnuts (see above), chopped into small pieces Mix dry ings (except walnuts) in bowl. Mix wet ings in another bowl and leave for a few min. Add wet ings to dry and mix. Fold in walnuts. Divide between 12 cupcake cases in muffin tin. Bake 20-22 mins, then cool on rack. Spread frosting on cakes. Sprinkle on more chopped sugared walnuts.
  10. shoco

    Jam Making

    I always read that you should use fruit at its peak, partly because anything about to turn will have higher levels of bacteria and is therefore more likely to spoil. I make savoury preserves more often, and when its sweet it's usually fruit spread instead (lower proportion of sugar than in jam). Still got half a jar of a nice orange marmalade in the fridge though. I just bought a few books on the subject, rather than trusting random recipes on the internet (nobody wants botulism!). One is The Book of Preserves (Mary Norwak), another is How to Store your Garden Produce (Piers Warren).
  11. shoco

    Weekend food

    Any chance of the recipe?
  12. shoco

    Take A Pic Of Your Dinner!

    No, I do cook normal meals from scratch, but a lot of this was ready-made. I just marinated the lemons and artichokes, chopped some things up, and made the hummus, soft cheese (soya milk & lemon juice, heated then strained then add herbs and garlic), and the potato dish.
  13. shoco

    Take A Pic Of Your Dinner!

    Lunch. Not just for me, I had some help to eat it... Not shown: Rapple juice, mango slices, halva, and mint choc thins. Photo: Basil pesto, green olives marinated in lemon, marinated artichoke hearts, almond & sesame smoked tofu, carrot sticks, hummus, garlic & herb soft cheese, baby leaf salad, gherkins, pickled onions, cherry tomatoes, garlic & coriander pitta, za'atar pitta, tomato & chili pitta, tapenade (& extra capers), sundried tomato paste, tofu rosso and papas arrugadas con mojo. YUM.
  14. shoco

    Take A Pic Of Your Dinner!

    When I steamed stuff I used to save the water for stock etc. Never did anything special to it, if I was using it within a day I just left it on the hob (covered), if not, put it in the fridge. And I'm not dead yet...
  15. shoco

    Take A Pic Of Your Dinner!

    Plenty of frozen veg is still whole, or at least in large pieces, not diced. And steaming isn't always best - apart from potatoes, I always steam-fry as mentioned above. Do you have a link to the source of 50% fewer nutrients you quoted? This study found the nutrient contents are about even.

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