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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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14 Oct 20, 08:04 PM |
#11
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Apprentice Imagineer
Join Date: Feb 11
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I’m also thinking how i want some comfort food now it’s getting colder so following to get some ideas😋
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HOLIDAY INN 2007 GRANDE VILLAS LBV 2011, 2013, 2016, 2019 WINDSOR HILLS 2018 ROSEN INN POINTE MARCH, OCT 2023 |
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14 Oct 20, 08:46 PM |
#12
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slightly serious Dibber
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Ooh lovely ideas.. !
My favourite to make is a 'chuck it all in the slow cooker ' soup. My fav (especially for autumn ) is butternut squash soup. Bit of coconut milk, lots of spices Inc cinnamon. Served with crusty bread and lots of butter 😍 |
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14 Oct 20, 08:54 PM |
#13
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VIP Dibber
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I’d totally forgotten about beef olives. I used to do them a lot, with haggis stuffing, or sausage meat mixed with mealie pudding! My other ultimate Scottish comfort food is butteries - in fact it may be the reason we are moving back to Scotland.
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Visiting Florida since 1992 Retired and loving it! Villefranche-sur-Mer/Monaco - June and July 2024 Orlando for Thanksgiving - November/December 2024 Belfast/Dublin/Vancouver - June 2025 |
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14 Oct 20, 08:55 PM |
#14
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VIP Dibber
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Always make soup through the winter , usually veg , whatever is in . I also use red lentils to bulk it out as soup can make a great dinner, it’s not just for lunch or starters !
Potato & leek is my favourite. |
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15 Oct 20, 03:24 PM |
#15
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VIP Dibber
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Stovies are really easy.
I don’t use weights or measures I just guess. Peel and slice good potatoes and layer on the bottom of your pan till it’s about 1/3 full. Then I slice an onion and put it in next followed by 2/3 carrots sliced next. Last I put in the sausage. So I use sliced square sausage from the butcher. If you can’t get this you could use sausage meat I think. I just break it apart into bite size pieces, not too small though , and layer it across the top. By the time I have this all my pan is almost full. I add salt then fill up with boiling water out the kettle. Once it’s came to the boil after a few minutes you should be able to ladle a fair bit of the liquid back out along with as much of the fat as you can. It will start to squash down a bit due to the potato softening. Once it’s pretty soft I would give it a good stir and maybe add some of the liquid back. I then add some gravy powder to thicken it up and give it a good beefy flavour. Mine always finishes off like an amalgamated thick gloop which we love. Sometimes people make it quite watery and the ingredients stay seperate but I like it this way. Give it a try it really is delicious. Edited at 03:25 PM. |
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15 Oct 20, 03:36 PM |
#16
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Thread Starter
Imagineer
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I make my stovies with left over mince or stew that won’t really do an other meal but just to much to give to the dogs
Same way though potatoes onions carrots and the left overs when the potato carrot and onion are soft enough to mash I just mash it down no watery stovies in this house Pure comfort food but you have to watch it doesn’t catch |
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