Obelixx


Latest posts by Obelixx

Christmas cooking

Posted: 08/11/2016 at 15:59

Never had a Kenwood Chef.  Always had a hand held mixer and blitzer plus a food processor.   A couple of years OH treated me to a Kitchen Aid which I love and have out on my worktop but I still use the hand held occasionally and wouldn't be without my processor for things like carrot cake or scones or fresh pasta or soda bread or smoked mackerel paté.   I also have a spiraliser which is fun and a wee electric coffee grinder which I use for spice mixes..


The Kitchen Aid is robust and stylish and easy to clean and has attachments for mincing, grating, slicing so is versatile and great for lots of cakes, biscuits, meringues, batters and no doubt could be used for more if I didn't already have the FP habit. 

Last edited: 08 November 2016 15:59:32

Weather station

Posted: 08/11/2016 at 13:37

We're thinking of buying a weather station to record temps, rainfall, wind speed but there's a bewildering array of options out there.


Does anyone have one they would recommend?

HELLO FORKERS! November Edition

Posted: 08/11/2016 at 12:15

Joyce - my GRT was a seedling form a friend's garden which se passed on to me with 3 others when she moved back to the UK.  One survived and is now about 5' tall so should be ready for planting out now.   Need to think about eyelines and sunshine and a liquidambar too though.


Tbird - your weather sounds perfect for your needs.  Hope you have fun with your friend and got your coffee in time.


I used to have discussions with my scientists (English conversation) and their ghast was always flabbered that the UK has no written constitution and goes on custom, precedence and the rule of law.   Couldn't understand the lack of ID cards either from the need to know how many people should be saved in the event of a house fire to working out who's who in other accidents to just plain collecting taxes, voting; opening and accessing bank accounts and so on.

Christmas cooking

Posted: 08/11/2016 at 10:09

Not so sure about Finnish recipes.   I used to run an international cookery group and the Finnish member's food was not delish!  She did tend towards the Russian peasant end of the "cuisine" tho.   Norwegian lady's food was always brilliant.  The others were Lebanese, German, Greek, Belgian, Iranian, Moroccan, USA and Tex-Mex.  Didn't like Tex-Mex either.

HELLO FORKERS! November Edition

Posted: 08/11/2016 at 10:04

Will you celebrate Hosta?


PDoc - Dove's right.  Humanity has been going to hell in a hand cart for millennia yet we survive.   Some of us even learn and progress and help others do the same so celebrate that rather than focus on the negs.


Sunny start but gone cloudy now and feels cold.   Need to walk the dogs with OH and think about where to plant a golden rain tree to liberate a large pot for more bulbs but am otherwise pottering indoors today.

Christmas cooking

Posted: 07/11/2016 at 20:31

Thanks SV.  Noted for posterity.

Christmas cooking

Posted: 07/11/2016 at 19:09

They do say that the smell of bacon cooking puts an end to many vegetarians as they get their fangs into a bacon butty.   I love veggies and have a good repertoire of vegetarian dishes but the idea of never having another pork chop or roast lamb would do my head in.

Christmas cooking

Posted: 07/11/2016 at 17:51

I ask in advance if there are any special needs when I cook for new friends or a large group as there's always someone who needs to be different and occasionally a real problem such as coeliac disease or faith restrictions.  That gives me time to prepare and is fine.  


I have no patience with people who turn up and then announce restrictions, or tell me they're on a diet and refuse carbs or pud or starters and people who claim to be vegetarian and then eat chicken breast or salmon.   That's just being fussy and ignorant. 


SV - I think I'm OK for this year but would you share your fat free mincemeat recipe just on case please?

HELLO FORKERS! November Edition

Posted: 07/11/2016 at 17:29

Walking is good Pdoc.  Maybe do more of it?   I have taken to accompanying OH out with the dogs most days and feel better for it and you get to see nature at its own pace instead of just driving by in a blur.


We're just back from the SM which has a wet fish counter selling plaice for 7.95€ and grey mullet for 4.95€.   Plaice won.   For some reason, can't find any Gruyère cheese.  Loads of Emmenthal which I find hopelessly bland and tasteless.   Lots of tomme and Reblohon and stuff but no Gruyère of any description.   Did find Marmite which I get a yen for about 3 or 4 times a year.


Clear skies tonight again so maybe a frost early on but a clear moon already and lots of stars later.  No street lights so we get a good view.


Liri - definitely a taxi or a lift.   No sense catching a chill or risking getting flattened.

Christmas cooking

Posted: 07/11/2016 at 14:43

Bake for 30 - 35 minutes at gas mark 7, 425F or 220C.   Cover with oiled foil for the first 15 minutes to keep the pastry from burning.


Meanwhile, cook shallots in the wine in a covered pan till soft.   Reduce the wine to a trickle then, off the heat, add the herbs, cream and the Dijon mustard and season with salt and pepper.  Cook gently for 10 minutes to develop the flavours.  Do not boil.


Check seasoning and sharpen to taste with a little lemon juice.


Serve with boiled new potatoes and a fresh green vegetable such as broccoli.


Dove - when it was just us two we liked lobster for Xmas too but since Possum arrived and was weaned, we have duck breast with red wine and juniper berry sauce.   Divine and no leftovers.

Last edited: 07 November 2016 14:43:55

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