You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
I get a local veg box and manage to use everything in it [love the slow cooker ] but currently have a LOT of onions in the fridge.
Any suggestions of how to ope with this mini 'glut' ? french onion soup or roast and then freeze are my only ideas [also planning on carrot cake for other mini glut tomorrow so oven will be on]. Needs to be easy to do and not too time consuming as busy working on house and dont want to spend hours on anything fancy.
a much beloved recipe from my gran's wartime cook book that I adore!!
Easy Peasy
You need a casserole dish with a lid, one onion per person or if they are little ones as many as you think suitable, peel them, put them in the dish, add salt, pepper and a little nutmeg to your taste. Add enough milk to come 3/4 of the way up the onion or if they are little cover them. Bake in oven for about an hour till soft then make a quick sauce with the milk and a roux, LOVELY with any roast
Sing like nobody's listening, live like there's no tomorrow, dance like nobody's watching and love like you've never been hurt.
Really simple to make and they freeze really well.
225g flour
1/2 tsp chilli powder
1tsp turmeric
1 tsp baking powder
1/2 tsp each fennel, cumin & onion seeds, coarsely crushed
2 large onions finely sliced
2 green chillies finely chopped
50g corainder leaves chopped
cold water to mix
veg oil for frying
salt
In a large bowl sift together the flour, chilli powder, turmeric, baking powder, salt. Raise the sieve well above the bowl to incorporate as much air as possible.
Add the coarsely-crushed seeds, onions, chillies and coriander leaves and toss together using your hands to thoroughly coat all the ingrediants. Gradually, mix in enough cold water to make a thick batter.
Heat enough oil in a wok (I use my chip pan) for deep-fryng. Drop spoonfuls of the mixture into the hot oil and fry until they are brown. Leave enough space to turn the bhajis. Drain well and serve hot. Or freeze and use next time.
] but currently have a LOT of onions in the fridge.
