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In The Kitchen Today

You have not frightenend me off, I am sewing.
My wife does a wonderful ordinary dinner on Sundays, sometimes beef,chicken, pork or two decent steaks, with all the trimmings. I normally cook two at a time, that is I cook a curry to last two evenings. I sometimes cook a medditeranean meal with lamb tomatoes artichoke hearts and a handful of mint leaves and that does for two evenings. Then there is a large variation of stir fries. I use only 1 table spoon of oil with added water for stir fries and I trim all fat off any meat. We only ever buy very low fat sausage of various flavours, plenty of fish and vegetables and almost everything is steamed, M.wave or G. Foreman grill. I grow salad leaves and we only have low fat salad dressing. I eat very few spuds and only two slices of wieght watchers bread per day, and after all this I am still overweight bbecause I eat too much fruit vegetables and meat.
 
Morning Stitcher. You must be a healthy family -- wish I was so good. Reading post 211, I think it is your WIFE I need to cook for me - I don't lke 'funny' food. Miriam.
 
Good morning Miriam, I do not cook 'funny food', and please do not use that for an excuse just because I have refused to be your kitchen 'lackey'.
 
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Morning Jean. I think all food tastes good if one doesn't have to cook it oneself. { gone all posh] Saturday is a make-do day for us, as I usually have really lazy day and just visit my Church. Hope al is well down the VAN. Miriam.
 
Now, Now Stitcher. Do not get bitter and twisted just because I said I would prefer meat and two veg [with gravy]. I want you for my friend not a lackey!!!! Miriam.
 
I am sorry about that Miriam, it was a normal response I aquired after meeting the other one.
Do you like Lamb?
Do you like Artichoke Hearts.
If the answer to those two questions is yes I will tell you a great recipe.
 
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Miriam, I normally charge for this sort of recipe but as you are GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.Jeans friend it will be free for you. You will need equal amounts in weight of tomato's and diced lamb, you will know how much meat you eat. One jar of 'Artichoke Hearts' from Siansburys. One medium onion chopped small but not too small. One handful of washed mint leaves roughly chopped.
I put a small amount of water in a saucepan and while it is heating chop the onion. add the onion to the saucepan and while it is cooking quickly seal the pieces of diced lamb in a small amount of olive oil. When all the lamb has changed colour, i/e no blood, add it to the saucepan. Make sure the water is not drying up too much, if it is add a small amount of boiling water. Next, chop all the tomatoes up small and add to the sacepan. You can skin the tomatoes first but I don't. When the lamb is cooked, that depends on how high the heat is and how much lamb you are using, add the mint leaves and turn off the gas. Add the drained artichoke hearts and stir them into the meat so they get hot while you are getting the plates ready.
We have this with brown rice but you can add cut up spuds at the same time as the tomato's. You could add a stock cube but I find it masks the taste of the tomato's and mint.
This is a good one to cook for two days but I would try it first to see if you like it.
 
hELLO sTITCHER. I hope I remembered to thank you for the recipe - haven't tried it as I've been busy with trying to down size [getting rid of the clutter] ready for the move!!!!!!!!!!!!!!!!!!!!!!!! Sounds very good. Miriam.
 
Trevor that is nice to say I am your friend. I have been at it all day again for the lads bikers club do. It is for Tiny's 50th birthday that will be a complete surprise. I have done some Mexican rice for a change and a passion killer that consists of butter beans garlic and tabasco sauce. Loads more too. Off topic. Have you sold yet Miriam?. Jean.
 
Miriam Ooh Miriam, just remember the same weight in lamb as tomatoes. Handful of mint leaves chopped but you can use a teaspoon or to taste of mint sauce, and a jar of artichoke hearts put in at the end so they heat up but do not cook or they will fall to pieces.
 
I love lamb but I was gob-smacked by the price of two very small lamb chops in my local Co-Op. £4.10p and I mean they were very small. I think back and drool when I recall shoulders of lamb I used to cook. Rolled breast of lamb is now £3.50.
Anyway Stitcher carry on with your lovely recipe. Me and the mouse will share a stale cracker and a rind of cheese. Its a bit green but if we douse the candle we shan't see. But there is always the chance the mouse will snaffle the lot in the dark.
 
I will post this on the kitchen thread because it is about food.
I heard on the radio yesterday how much the price of meat of all types has increased lately. Butchers and farmers were interviewed and some of the increases to those industries are alarming. Animal feeds and transportation of livestock was discussed along with the latest problem which is rustling. Beef and pork animals are being stolen from fields and pens countrywide.
 
Richard I do find the co op very pricey regarding their meat. We are lucky and buy from the local farmer at Arley and his meat is much nicer tasting than the shops. Trouble is we have photo's of what ends up on our plates but that makes me a hypocrite I suppose. Trevor the local farmers were talking about livestock theft increasing and Bill our friend had his machinery taken from off his farm drive last year and was never recovered. Oh well my food has just been collected for the bikers party later. Jean.
 
I now live on my own on a very restricted income for the present time. We have some great independant butchers in town of a very high quality.Their prices are even higher. Living in a rural town most of my new friends appear to be contractors for building or farm work. I often hear them complaining of equipement being stolen no matter its age or condition . Very few bother reporting it or claiming on insurance. The rates are high enough without loosing your no claims bonus.
Russia 's ban on cerial exports will push all sorts of food prices up as well as causing unrest in countries dependant on food aid. It is all good and well that overpaid paid politicians and gravy train food experts extoll the virtues of fresh food but it is understandable that cheap ready meals from the supermarkets fill so many stomachs. At the moment I keep a keen eye on what food is reduced at 6pm at the Co-Op and so do a lot of others.
 
I did something rather adventurous today. A boiled egg and toast cut into fingers and dipped them in. No red sauce though. Jean.
 
Not many can do a nice runny boiled egg. My daughter in law boils eggs to the consistency of cannonballs and to top that burns the toast as well. Bacon is cooked in the oven to the crispness of thin glass. One touch and it shatters. I used sneak out of their house early in the morning and visit the nearby Motorway Cafe for breakfast.. Expensive yes but much more edible. I think I would take a chill box as well as a suitcase these days.
 
hi arkrite
i have a trick for boiling eggs
once the eggs have come to the boil i turn off the heat and turn the grill on and do the toast
by the time to toast is done the eggs are cooked nice and runny yummy

celia
 
Richard I can imagine the breakfast and no wonder you did a bunk to the cafe. Celia that is what I do bring them to the boil and leave them in the water till the the toast is cooked. Didn't work so well this morning as the egg was massive [poor chicken]. Jean.
 
if i cook duck eggs i have to let them boil for a cpl of mins befor i put the toast on otherwise the eggs wont cook
but duck eggs are so yummy
 
My friend keeps ducks Celia and I usually have six a week. I must admit I fry them as I am not keep on them boiled. Love them too. Jean.
 
Celia my twins love them and I bring some back for them and have to resist them till I get them to them. Jean.
 
Thank you both for the tips. Never had a boiled duck egg..must try it. I used to have a mate who gave me turkey eggs . My first mrs baked cakes with them.
 
I think they may have tasted a " bit strong " but I suppose its a matter of taste. I have heard that duck eggs can taste to rich for some people. I think I may have had a fried turkey egg but its so long ago I cannot remember the taste. That probably means it was not too bad.My first mrs baked cakes, made fagots, pickled eggs and onions and sold them to the pub she worked at. They all went down well.
 
Richard you are making me feel hungry now. No cooking tomorrow are having a Chinese and bits and bobs delivered. Jean.
 
I have a few wartime home cooking recipes, if anyone is interested I will post them tomorrw.
 
I watched a lovely lady on tv a while back cooking on rations and it was surprising how far you can make food go. Jean.
 
yes please stitcher thats a fab idea

when myself and my daughter went to the back to backs they had a display of one weeks rations for one person and ive always wondered how on earth did people make so little go so far

my mom is always telling me about being rationed when she was a kid growing up during the war
so i would love to see your wartime recipes

celia xxxx
 
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