Vegetable recipes

Needed to know how to bake a marrow and for how long, so now am a little bit wiser thank you.

I have never tried marrow before, so i thought i would give it a go. The stuffed marrow was lovely and looked very fancy, ideal for dinner party. I just used beef mince not sausage meat.

I have a marrow here waiting for the chop... will try with lamb mince as I dont eat pork or beef mince.... will give it a go but will have a piece of fish on standby for my 7 year old! (fingers crossed)

I would cover the marrows with tinfoil so the meat doesn't burn and the marrow dry out. That's what I did, because that is what was happening!

I think this recipe is brilliant. my kids loved it because they thought it was a good way to stay healthy

I love this soup! it's so simple and easy to make!

Superb soup, right texture, right ingredients - thanks for the recipe!

The texture is perfect, the taste is perfect.. jus the presentation can be improved.

Tried adding prawns. made it even tastier!

I have just made this soup with my children (aged 5&6yrs). Whilst it was absolutely beautiful the quantities were not correct. I followed the recipe accurately but the above quantities only provided 4 small portions of soup (for lunch). I will definately do the soup again but will double up on the quantities.

Must agree with Nicola, only 2lbs of vegetables between 6 people ? not enough at all .... try taking out the artichokes and use something like Broccoli too.

As a novice cook I made this soup and it tasted absolutely fantastic. I agree with the comments - double up on the quantaties and there'll be enough for 6 people as a starter.

I took advice from the other reviews, added more stock and didn't mash the veg. Absolutely delicious and a hit with everyone. Thanks

Wow it tastes good even without the cheese but when you add it, it becomes divine!

Can anyone tell me if this soup can be frozen?

I found this soup, really easy to make. In my opinion it doesnt look very appetising, and I didnt particularly like the smell, but the taste was out of this world!!!

I will definetley be making this soup again and again and again!!

In reply to Juedrops questions :Can this soup be frozen?

I dont see why this soup couldnt be frozen, but I never got round to it, it was so nice it was all gone within 2 days.

Im making another batch today!

The dish seems really good. I am yet to try it, but was curious about what to serve this with. any suggestions?

Potato wedges, rice or couscous u can never go wrong with :)

Absolutely superb, thanks! insted of ham I used sausage, but it worked great!!!

This is sooooo tasty. To make it vegetarian I substituted mushrooms for the ham. Taaaasty!

Surely you mean dauphin spuds? Dauphinoise are ze same as boulangere but with cream n'est ce pas?

Syrely you mean dauphin spuds are the same as boulangere but with cream n'est ce pas?

Dauphinoise are definitely a gratin, the above recipe is known as Pommes Dauphine.

Pommes Dauphine not Dauphinoise, which is a gratin!!!

Trully cracking dish

Fab easy making soup. My kids loved it. I made it at a dinner party and my guests praised it so well i make once a week!!!

When you put the flour in there's lumps in the soup, how do you go about solving this?

HAD NEVER COOKED MARROW BEFORE BUT WAS GIVEN ONE LAST YEAR AND FOUND THIS RECIPE, LOVED IT AND AM PLEASED TO HAVE FOUND IT AGAIN THIS YEAR. SUCH A DELICATE FLAVOUR BUT OH SO TASTY.

This was the tastiest recipe ever thanks so much

Was really pleased with this recipe, I just added some chilli to give it a kick.

I enjoyed it but it was even better topped with grated cheese.

I have not yet tried this recipe but will do so soon. However, whenever I find tomato ketchup recipes they never say how long they will store,

Can anyone Help please?

This was really easy to make with ingredients that I could buy from the supermarket and my own home-grown tomatoes.
It didn't make much, all those tomatoes in the pan and I only got a couple of bottles of ketchup It came out a bit runny so Maybe I didn't simmer it long enough.
What it didn't have in quantity it more than made up for in quality..The taste was so tomatoey and sweet and lovely I know it will be eaten in no time. Just think of all the gooness of tomatoes concentrated into a ketchup that you know exactly what went into it. A sure winner

Let me know for how much time it will not detoriate.How should I preserve for longer time.

If you sterilise and seal the bottles properly then it should keep for a t least 6 months in a cool dark place. However once open keep in the fridge and use within a month would be my advice

You can even keep them warm in the oven after cooking and they still taste great. Very simple but very effective.

I was off ill and my mom was coming home for lunch. I deciped to do these and they were fabulosa!!
Brill 20/10 from me!!

I think this is a good recipe but could do with some additions such as onions, herbs

Hi!
Do not get the wrong impression; far from being rude i am trying to convey a point !
Yes this is alright however it is bland and as tom said could do with some amendments for example a creamy sauce is excellent when partnered with saute potatoes or perhaps more veg for example some parsnips would do this dish justice along with some chopped parsley; nice, crisp and fresh from the local farmers market and also a creamy sauce to which you may wish to incorporate some ham and dried herbs to make this dish NOT just OK but amazing. I hope my advice was helpful!

I assume the marrow is peeled but as the recipe doens't say so I shall look for a different recipe!

I tried this recipe and was very impressed. My husband ate the whole thing and enjoyed it. I just washed the marrow and did not peel it. If however the marrow is tough you should peel it after its cooked. Have cooked it another three times and it still gets the thumbs up. Excellent.

I didn't peel the marrow and the skin was very bitter so I wished I had. The recipe didn't say when to put the tomato in either so I just mixed it in before adding the meat. I thought this dish was quite tasteless although I did omit the parsley as I didn't have any.

At last, after an hour of searching a simple,old fashioned recipe for semolina pudding. Thankyou.

Is this the same delicious liquidy pudding from school? I dont remember it being baked, do you have to?

No you don't have to bake, you can just boil it untill nice and creamy, the baking is just a variation as is just boling.

It is so nice.
You can add a bit of vanilla essence and brown sugar on top.
Delicious!!!!!!!

What makes this 'Turkish' aubergine? I have been living in Turkey for more than ten years now, and the use of mace or orange juice are not known practices - nor is the use of only 2 tsp olive oil - aubergines are usually fried in inches of the stuff! The Turks eat aubergine (patlican) in many ways, but I doubt if this is one of them.

I am Turkish and this recipe was made by my grandmother regularly when we were kids. It's from the Cappadocia region in Anatolia. It's delicious with lemon juice and I also add some coriander leaves to garnish instead of mint. In Turkish this dish is called yogurtlu ve soslu patlican.

I went on hols to Turkey and we had some wonderful aubergine meals-wish i'd asked the chef for the recipe. would love some recipes if anyone has any!!

I made this last night for myself, hubby and 2 children aged 1 and 2, and its the first time i have had cleaned plates! they loved it. Thank you for the recipe!!!

A RECIPE I WAS LOOKING FOR, I REALLY ENJOYED THIS MEAL, BUT MY PARTNER WASN'T VERY KEEN, THOUGHT IT WOULD BE A GOOD WAY TO GET HIM TO EAT MARROW!!! WELL WORTH TRYING

Big smiles and more please from this family with 2x5 year olds who dont like courgettes, might let more grow extra big now!

Really love this dish.simple and quick to prepare,very yummy!!

Not sure what I did wrong, but it took extra boiled water into the pot (after cooking it for the allotted time and finding the cauliflower raw still) and another 40 mins cooking to soften the cauliflower. Personally i would have half cooked the cauliflower beforehand. But saying that - eventually it was very tasty.

Excellent

The instructions say to add in the stock, but there is no quantity in the ingredients list

Unfortunately there is nothing Indian style about this recipe and it is nothing special. The added ghee content just makes the entire thing unhealthy and heavy in calories.
I strongly disagree about sprinkling garam masala powder after the cooking procedure. The spice powder needs to be cooked and so it has to be added way before (in step 3). And add stock!?!! hmm very odd indeed.

I totally agree. Five tbsp.. of butter is good way to block up your arteries.

Very healthy and tasty

Very Tasy And Healthy

Tough - also is one meant to peel first

7cm square seems to be very large, is this really orrect, it must be a very big marrow!!

Seems like no-one at cookitSimply can be bothered to reply, Norm. I think what they have omitted is the thickness of the slices. I'm fairly certain they don't mean 7cm cubes! Nevertheless, I don't think the size of the squares is the problem here; the recipe is just too dull. Typical English I reckon (I'm English by the way).

Very plain i think i have seen a recipe that is a bake. . . you get a baking dish first layer marrow next layer tomatto next layer cheese and repeat it till all marrow used up. . . the problem i am having is. . finding the recipe as this was yesterday when i found this. i need to know how much ingrediants and things like that

Who knows what jus lie is?

Pour of the fat from the roasting tray and place the tray on a moderate heat
When starting to sizzle, carefully add a small amount of stock, water or wine and stir. This will bring the sediment off the bottom to give the jus a great flavour
Once all the sediment has come off the bottom and the liquid has reduced down to virtually nothing add more stock and simmer for 5 - 10 minutes. Correct seasoning if required
This is called a jus and may be strained and served
A jus lie is a thickened gravy, which can be done by mixing flour, cornflour or arrowroot with water or cold stock to form a slurry. Gently whisk or stir it in until thickened as required

So, there you have it, jus lie is thick gravy.

The title in brackets should be : Erdelyi ToLtott Tavaszi Kaposzta. Someone missed an 'L'.

Certainly is a simple recipe.
I made 1/6 portions and ate it all myself for tea one rainy lonely night. I wasn't sure whether the beans ought to be boiled or steamed before frying, so I boiled them for a short time in the microwave before shelling and frying.

Yum

YUMMY..................quick and easy.
I browned the beans in a wok (with the sesasme oil)cooked them in the chicken stock (until the stock evaporated) and then poured a little sesame oil over them in the wok....................got ticks all around!! (Didn't have any spring onions so did without!)

I just tried it and yes, I boiled it first, then stirfry it - instead of spring onions I used cilantro (corriander); that works well too, I added a bit of soy sauce as well :)
Nice! But I probably should have peeled the skin - that would have been nicer.