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What's for tea?...

Discussion in 'General Discussions and Lounge' started by leashedForLife, Jul 6, 2017.

  1. leashedForLife

    leashedForLife Well-Known Member Registered

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    I tried a new pie recipe, whoo!... yum. :D

    97DAE2C1-8CF2-45E2-A038-E500801B8A2E.png

    It’s the “creamy apple blueberry pie” from AllRecipes - i tweaked it slightly, everyone said there was way too much crumble topping, so i cut it down; also reduced the sugar content, & skipped the nuts.
    Baked it last night, & had a slice for brekkie- luscious. :)

    I baked a nice pair of zucchini loaves, a wonderful recipe with pumpkin - & i threw in some pepitas. :rolleyes: Bad idea - there was nothing on the label, but 20-mins after eating my 1st slice, walking to the grocery store, i began to wheeze, & had to turn back to use my antihistamine... sulfites must have been added to the pepitas, as a preservative, & i don’t tolerate them well.
    So i have 2 gorgeous, delicious loaves of zucchini bread, & cannot eat it. Wa-a-a-ah. :(
    I will have to remake the recipe, & use ORGANIC pepitas. :D. Live & learn.

    What’s been good on Ur plates, lately?
    - t

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    Ari_RR likes this.
  2. Ari_RR

    Ari_RR Well-Known Member Registered

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    That's a good looking pie!
    I can do an omelet... I don't know how to describe, but a picture is worth a thousand words, right? :)
    So, here are 9 pictures, sorry!
    I know some of the real chefs out there only accept gas with real fire... but I love my Miele induction cooktop.
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    Ha! One of my first jobs (way, way back) was the guy who takes dirty dishes off the tables and cleans up the crumbs, in a restaurant in Rome. Nowhere near 4 stars, nowhere near a prep cook, but not far from Piazza Navona! Loved it there in Italy... Great food too.
     
    Last edited: Feb 9, 2019
  3. leashedForLife

    leashedForLife Well-Known Member Registered

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    My client is Italian, @Ari_RR -

    he fervidly insists that STRAINED tomatoes are not in any way, to be confused with tomato SAUCE, nor can they be used as the basis for a tomato SAUCE - they are utterly different products.
    :rolleyes:

    It reminds me of my friend, who married an Italian woman - sadly, she was from “the wrong end” of Italy, as her mother-in-law, my friend’s mom, came from the opposite end, & there was a crucial difference in cooking techniques-
    His wife’s family, & thus his wife, didn’t brown their tomato sauce & tom-paste, before adding the other ingredients, while his mother’s family, did. // As a 3rd generation Italian American, my friend didn’t give a dam* whether his sauce or paste was browned off, but his mother behaved as if her dotter-in-law had sold her soul to Satan, LOL.
    The wrangling before, during, & after every holiday meal was never-ending, & “this would be so much better, if ...”. :rolleyes: :p
    Oy, vey. Who cares? - the food’s great, tuck in & quit carping. :D She said her dotter-in-law was “too lazy” to brown her sauce - good God, the woman made her own pasta, canned her own sauces, & sent her kids to school with lunches that looked like 4-star take-out!
    Lazy? - meshugga, she’s a masochistic workaholic.

    The mother-in-law never reconciled to bright red sauces, but the 2 women eventually became close friends, & my friend, the husband, was a well-fed man, with healthy happy kids. :)

    - terry

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    Ari_RR likes this.
  4. leashedForLife

    leashedForLife Well-Known Member Registered

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    AB80454D-5127-4B73-8A8B-E79B3A2EAC67.jpeg .

    Today i tried a new recipe, to go with my new cast-iron skillet, which i seasoned in the oven last night, with its partner, a copal [a flat disk with a slight raised edge & offset handle, perfect for tortillas, pancakes, griddle items, etc].
    Both skillets are solid cast iron, so are perfect for oven use - no plastic to warp, no wood to burn... Great!

    I made apple upside-down cake, using Honeycrisp apples & this recipe -

    Milopita (Greek Apple Upside-Down Cake) Recipe

    I used 1.5 tsp of pumpkin-pie spice [not the plain cinnamon], & cut the sugar total from 2.5 C to 2, but even that was way too much sugar; also, 1.5 C of olive oil gave it a greasy mouth-feel, it’s rich & moist, but a bit too oily.

    Next time, i will use 3/4 C of olive oil + 3/4 C of applesauce IN PLACE OF the other oil - that will keep the moisture, but i hope reduce the oily feel.
    Also, i will cut the sugar in the cake-batter to 1/2 C; the cup of brown sugar in the topping was fine, i added 2 tsp of apple-cider vinegar to balance the sweet, & it was excellent.

    I also used 1/4 C of snipped pitted prunes, as we had no raisins on hand; they are scrumptious, plump & rich. :) All in all, an excellent experiment.

    Anything good U’ve eaten, lately?

    - terry

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  5. Nanny71

    Nanny71 Well-Known Member Registered

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    I don't cook. I do however bake. We haven't bought bread in 8 years and both myself and my husband make that.
    He also makes, jam, marmalade and cider vinegar.
    Grow a lot of our own veg and have chickens in the garden for fresh eggs.
    Freeze left over peppers and green and red tomatoes at the end of the year
     
  6. Mad Murphy

    Mad Murphy Well-Known Member Registered

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    @Nanny71 We are also a home made household. I bake, cook, make the jams jellys and sauces and OH brews the beer and makes the wine... sadly no chance of chickens but we have two apple trees and a grape vine that give us a good crop..
     
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  7. leashedForLife

    leashedForLife Well-Known Member Registered

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    This is my current-fave breakfast -
    my homemade cranberry-orange relish, over organic cream-cheese, on a toasted slice of Dave’s Killer Bread. :D Mmmmm...

    4D36CB56-4A41-441D-A7A8-967CB1B33491.png


    Dave’s Killer Bread is the result of a bad, sad tale that ended well. // Dave spent 15-years in prison, & vowed to find a new way to live. His brother was kind-enuf to give him A JOB in the family bakery, & he decided to create a highly-nutritious, tasty organic bread.
    He developed his recipe, bro marketed it, it succeeded in capturing many fans, & he created another recipe - & another.
    Then it went national.
    Now, Dave’s Killer Bread is a company in its own right, & 1/3 of their workforce is ex-convicts, providing both employment & skills to men who desperately need them, to build new lives.

    - terry

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  8. Nanny71

    Nanny71 Well-Known Member Registered

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    Don't do wine or beer. But love being able to use our own produce. I like baking particularly different breads.
    Homemade food is definitely better and fresher than anything you can buy.
    Don't have a grape vine but a neighbour gave us lots of grapes last year. OH made grape jelly, maybe he will try wine this year
     
    leashedForLife likes this.
  9. Nanny71

    Nanny71 Well-Known Member Registered

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    Fascinated by the name Dave's Killer Bread. Read an article on the internet which asked where was something like it in the UK.
    Most bread here (particularly sliced bread is bland and tasteless). All the bread sold has additives and know there is talk of adding yet more additives to flour.
    We bake our own bread and use an
    independent miller.
    Rye bread and spelt not very popular here but have made it for a diabetic friend.
    Trying to persuade my husband to build me a bread oven on the garden
     
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  10. Derekmr

    Derekmr Member Registered

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    Why have you served it with a chive?:)

    Looks good:)
     
    Last edited: Feb 20, 2019
  11. leashedForLife

    leashedForLife Well-Known Member Registered

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    QUOTE, Derekmr:

    Why have you served it with a chive? :)

    Looks good. :)
    _____________________________________________
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    Well spotted, but it’s not a chive - :D

    That’s just a “leaf” of green onion, which i snipped for my client’s crackers-&-cheese-spread snack. // It’s not with the pie, merely in the background. It is, tho, a pretty spectrum of greens, plus has a pleasing curve, visually.

    - terry

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    Derekmr likes this.

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