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Persephone Report 29 May 2014 10:08

Mashed brussel sprouts gratine.. good for those who don't like them

Crumb: Mix 1/2 cup of pank breadcrumbs with 1/2 cup grated parmesan (or a cheese you like) and the zest of 1 lemon.

Boil: Cut the ends from 400gms of Brussels and cut in half add to a saucepan and cover with cold water.. add 5 cloves of chopped garlic, 1 tsp salt (I don't put salt in much of what I cook but this is Warren's recipe) and 3 bay leaves. Bring to the boil and simmer until sprouts are very tender.

Mash: Drain off the water and remove bay leaves, add 1/2 cup extra virgin olive oil and mash well (use your tato masher) until smooth. Season with lemon juice, freshly ground pepper, a little grated nutmeg and 1/4 cup finely grated parmesan (or whatever cheese)

Gratine: add mash to baking dish (or individual ramekins) top with crumb mix and bake until golden (they always say golden).. should serve 4 as a side dish with whatever else is going.

It is nice and savoury.. I don't like Brussels but will eat this.


AnninGlos Report 29 May 2014 12:57

Good, keep them coming, some great ideas here. :-)


JustJean Report 14 Nov 2014 16:10

Thought I would resurect this poor little thread, D put chicken thighs, breast , and drum sticks in the slow cooker then she blitsed lots of various veg, added fried off mushrooms, salt to taste onions chopped fine, added this to the chicken with beef cubes and water. cooked on low for eight hours overnight, we had some for tea , lots left over , so I have taken a plateful of chicken off the bones , chopped them smaller, we also had a panful of mashed potatoes so now we have a lovely thick chicken broth which will do for tonights meal with crusty bread,cant wait. :-D :-D :-D

love Jean xx


AnninGlos Report 14 Nov 2014 17:14

Sounds very tasty Jean. Not expensive either.


SpanishEyes Report 25 Nov 2014 14:22

I have come back to Genes and have just left a message on my thread that I had not seen for a long time. So may I join on here?
Hopefully I will know some of you.


AnninGlos Report 25 Nov 2014 17:24

Yes of course Bridget we can keep both threads going.


SpanishEyes Report 15 Dec 2014 08:55

OH my goodness, I asked if I could join this thread and was told "of course you can" and then did not do anything.......so sorry

Will start today or tomorrow



AnninGlos Report 15 Dec 2014 09:58

Slow cooker lamb joint
1/2 shoulder of lamb
1 onion sliced
5 cloves garlic peeled,
3 tomatoes quartered
150ml white wine
1 tin haricot beans (drained)
5 shallots peeled
Approx 1.5 tablespoons tomato purée
A few sprigs fresh rosemary, or some dried
1 1/2 bay leaves

Basically I chucked it all in without pre frying, on low, put it on about 10am, took it out at 7.45 and let the meat rest while I thickened the sauce.

This was the recipe from my daughter. Yesterday I adapted it and used half leg lamb, substituted red wine for the white, left out shallots (didn't have any) and used butter beans instead of haricot. It was so tender and very nice. I would only use one sprig of Rosemary instead of three that I used though as thatw as a bit strong.


AnninGlos Report 31 Dec 2014 13:20

While we were away our 22 year old Grandson cooked the meal one evening and it was very good. This is his recipe (made up by him)

Gregs chicken and bacon pasta recipe

Breast of chicken (One between 2)
fresh Rosemary about 2 sprigs for 2 people)
Pinch thyme
Cream (small tub for 2)
Chicken stock (enough to cover chicken)
Mushrooms handful to taste
Egg yolk

Fry the chicken with bacon, garlic, decent pinch of thyme and rosemary until the chicken is white all over then add mushrooms. Put in some water and stock cube(s) and a pinch more thyme and leave to simmer until chicken cooked through. Meanwhile cook pasta. Add pasta and cream. Add egg yoke to thicken.