I missed that @rowlandscastle444 - if there's still best before dates on stuff [and it'll mainly be perishables] then it could certainly be a day/month, but I wouldn't have thought it would have such a long lead time - 20th July? It would be minging by then
The courgettes I've sown have only just got going - a pair of proper leaves and a little new growth. Where are you growing them @pansyface - a sauna?
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
There is nothing good about courgettes. Not one single redeeming feature. They are the work of the Devil and should be consigned to the seventh level of Hell from whence they came.
As you might be able to tell, I don't very much care for those ...... things !!!
When there's always biscuits in the tin, where's the fun in biscuits ?
It's all in the cooking @Winston_The_Gravity_Man They can be horribly bland and soggy or tasty depending on how you prepare them.
Aubergines are my idea of hell but only cos I don't like the slimy texture. Used to eat them a lot in many different ways and then one day had a bad 'un.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Preheat the oven to 190C/gas mark 5. Butter a 1kg loaf tin and line the base and long sides with a sheet of baking parchment, allowing a little overhang at the sides. Once the oven is hot, roast the pistachios for eight minutes. Keep them whole and leave to cool a little.
Mix the flour, a pinch of salt, the ginger and star anise together and add the pistachios. Place the sugars and oil in a large mixing bowl (I use a Kenwoood mixer) and whisk together until combined. Whisk the eggs in one at a time and keep whisking until emulsified (like mayonnaise). Now add the rest of the ingredients, using a large spoon or spatula to fold and combine into an even mixture.
Transfer the cake batter to your lined loaf tin and bake for 35 minutes. Turn the tin around so that it bakes evenly and leave for a further 15-20 minutes. The end result should have a lovely springy feel. Allow to cool in the tin before removing. This will keep in an airtight container for up to three days and for up to a week if you store it in the fridge
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
You and me too, @Obelixx . Aubergines rank one place above those other revolting green horrors and in my opinion both should be consigned to Room 101 forthwith. I'm pretty sure that when Pandora's box was opened those two were the first out. I have no problems with any other veg, just those two.
Cakes, @Lyn ?! Cakes ? As in .... cakes ? Whyyyyyyy ?
When there's always biscuits in the tin, where's the fun in biscuits ?
It's all in the cooking @Winston_The_Gravity_Man They can be horribly bland and soggy or tasty depending on how you prepare them.
Aubergines are my idea of hell but only cos I don't like the slimy texture. Used to eat them a lot in many different ways and then one day had a bad 'un.
Aubergines are not my thing either. However, my wife still insists on serving them up on a regular basis. I'm told "it's good for me"! She likes them, and refuses to cook alternatives for me. I guess you've got to admire her persistence. We've been married for 34 years, so she must be doing something right!!🥰
Posts
It would be minging by then
The courgettes I've sown have only just got going - a pair of proper leaves and a little new growth. Where are you growing them @pansyface - a sauna?
I live in west central Scotland - not where that photo is...
Aubergines are my idea of hell but only cos I don't like the slimy texture. Used to eat them a lot in many different ways and then one day had a bad 'un.
@Winston_The_Gravity_Man try this Courgette, raisin and pistachio cake and be amazed!
MAKES
1kg loaf
INGREDIENTS
METHOD
Preheat the oven to 190C/gas mark 5. Butter a 1kg loaf tin and line the base and long sides with a sheet of baking parchment, allowing a little overhang at the sides. Once the oven is hot, roast the pistachios for eight minutes. Keep them whole and leave to cool a little.
Mix the flour, a pinch of salt, the ginger and star anise together and add the pistachios. Place the sugars and oil in a large mixing bowl (I use a Kenwoood mixer) and whisk together until combined. Whisk the eggs in one at a time and keep whisking until emulsified (like mayonnaise). Now add the rest of the ingredients, using a large spoon or spatula to fold and combine into an even mixture.
Transfer the cake batter to your lined loaf tin and bake for 35 minutes. Turn the tin around so that it bakes evenly and leave for a further 15-20 minutes. The end result should have a lovely springy feel. Allow to cool in the tin before removing. This will keep in an airtight container for up to three days and for up to a week if you store it in the fridge
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
She likes them, and refuses to cook alternatives for me. I guess you've got to admire her persistence.
We've been married for 34 years, so she must be doing something right!!🥰