Chocolate & Zucchini

RE: Just a little smile

georgia — Thu, 11 Mar 2010 04:42:13 GMT

Awwww...your stories are cuter (and funnier) than mine...

RE: Cooking for my colleagues - but what?

TheSwedishFish — Tue, 09 Mar 2010 16:24:28 GMT

Thanks gingerpale, looks delicious! Will never say no to good recipes.

Yes, my name refers to the candy, can't get enough of it. I'm Swedish too, so it's quite fitting.

The Turkish baked eggs were so good, I'd never had it before. You put wilted rocket salad (or spinach) in an oven-proof dish, and then make small 'pockets' in the bed of leaves. Drop eggs in each hole and bake for 20 min. Serve with a chili drizzle, made up of paprika, butter and chili. It's also served with Greek yogurt, with garlic and salt in it. The yogurt is the best part, as it balances the spiciness from the drizzle.

RE: Just a little smile

gingerpale — Tue, 09 Mar 2010 15:05:30 GMT

Georgia haha just wait 'til she does that in preschool!

When I was little, my parents went to a costume party dressed as a calypso girl and a rumrunner . I understood the dancing dress and the huge hoop earrings, but I remember my father trying to explain what a rumrunner was!
I also remember my mother telling me that "There, but for the grace of God, go I" is what you say when somebody falls off a barstool. I really can't recall the context for that discussion!

RE: Cooking for my colleagues - but what?

gingerpale — Tue, 09 Mar 2010 14:43:12 GMT

Hello SwedishFish, (does your name refer to the candy?)

This recipe

http://www.globalgourmet.com/food/egg/egg0698/rainbow.html

usually pleases everyone who tries it! It is a cold dish so maybe save it for later in the year.. it's "Rainbow Noodles", with chicken and bright vegetables in a great peanut sauce.

Could you describe your "Turkish Eggs"? I've read about eggs poached in yogurt..?

RE: Cooking for my colleagues - but what?

TheSwedishFish — Tue, 09 Mar 2010 11:03:18 GMT

Many thanks, very helpful suggestions. The cuttlefish might actually be a winner! We've had kedgeree, Turkish eggs, Quiche Lorraine and Thai soup so far, so the cuttlefish would mix it up a bit. The mushroom barley soup is a great choice too, since it's quite easy to bring in.

It's still very cold in London, so hearty soups and stews are very much appreciated!

RE: Diminutive Diners

Debbie — Tue, 09 Mar 2010 09:52:53 GMT

I find it interesting to read the menu as I wait outside the school for my evening classes.

Sometimes I think the kids here eat better than I do!!!

I have never had the sort of school lunches that they do here (and in some other countries). Australia didn't have that sort of cafeteria.

We had a tuckshop that you put an order in before classes for your sandwiches and they were delivered to the classroom just before the lunch bell rang. Some "lucky" children were allowed to order meat pies or sausage rolls. The school thought it was very progressive when it brought in salads.....

Extras were fruit (generally an apple or banana) and fruit juices. No chocolate, chips, etc and definately no yogurts!

Hey, it was the 70's! You were lucky if you had more than a vegemite, jam or cheese sandwich. Vegemite AND cheese on the one sandwich was lashing out in style!

RE: Mastering the Art of French Cooking vs. I Know How to Cook

dory — Tue, 09 Mar 2010 01:23:10 GMT

I think that the Art of French Cooking was a reaction to the mixed canned soup and canned vegetable casserole cuisine of the decade it came out in. A small minority of the population wanted to actually cook Juila Child's food. A much larger segment wanted to watch her on TV preparing elaborate dishes all by herself when usually a whole restaurant staff would work on the dishes. Her cookbooks are fun to read but many of the recipes are over-elaborated. Then again, there are times when I really want to make something elaborate-- for fun or for show. That is the time to whip out my mom's old 60s edition of Julia.

Dory

RE: Cooking for my colleagues - but what?

dory — Tue, 09 Mar 2010 01:04:56 GMT

I like bringing mushroom barley soup. It is substantial, filling, and easy to re-heat. You can bring bread and a salad.

Dory

RE: Cooking for my colleagues - but what?

Judy — Mon, 08 Mar 2010 23:49:17 GMT

Hello TheSwedishFish and welcome to the C&Z Forums. What a lovely idea for you and your colleagues to all cook for each other! That would really take the pressure off you all to have to think about what to take for lunch each day, apart from when it's your turn to cook.

Any particular requirements for the food - can it go on a plate or in a bowl, can you eat with utensils or is 'finger food' preferred?

Here in Australia it's just getting cold, so my eye is drawn to cold weather recipes - cassoulet, soups, stews, but you might want more 'summery' recipes. Here are 2 of my favourite recipes, both from the wonderful Delicious Magazine

Quick Cassoulet - http://www.taste.com.au/recipes/6295/quick+cassoulet

Cuttlefish with white-bean tabbouleh - http://www.taste.com.au/recipes/18655/cuttlefish+with+white+bean+tabbouleh
I serve the salad with tuna or chicken instead of the cuttlefish.

RE: Just a little smile

Judy — Mon, 08 Mar 2010 23:04:48 GMT

Georgia, my brothers would clink glasses and say cheers to each other when they were little - they're only 15 months apart so it was more like having a set of twins for my parents.

Thanks for the memory!