What are you Eating?
So, what are you eating today? For lunch? For dinner? Share your menu with us, spill the beans…
Is it something fancy or plain? Is it a great example of Fife Dietery or has it all gone a bit pear-shaped?
Here’s the space to share ideas, ‘fess up and ask for advice… ( you can go here to look back at the previous thread ‘What’s for Tea?’)
Posted on 27th January, 2012
Comments
It’s because we created a new thread Catherine. I will try and link us back to the old one – if I can dig around the digital attic, it’s in a box somewhere.
Made an omellete with brussel sprout tops the other day, the nutty flavour worked really well with the anster cheese and its not as wilty as spinach or as tough as kale. Really nice! Somebody suggested a cook-off? We all cook something the same night and compare success/ disasters/how they turned out?
we had a boring old pie that had parsnips, leeks and lentils in. It was saved by a massive grinding of black pepper and actually I do think the right amount of salt is so important too. By the way, it’s a shame that you can only see a few recent posts on this thread – it’s a useful ideas bank if you can look further back on it…
folllowinmg on the raw kholrabi tip………
I found it works well mixed with some other root veg in a kind of remoulade/coleslaw type thing. Shred your veggies; beets, kholrabi, carrot, celeriac (you get the the theme). A mandolin or food processor gives nice results, failing that a good box grater will do the trick. Dress heavily with lemon zest and juice, rapeseed oil, salt and pepper and loads of fresh mint. A few bits of dried fruit funks it all up but aint neecessary. A bright and fresh side dish for any occasion. Enjoy!
I had carpaccio of kohlrabi. Slivered with a peeler, a few shavings of goats cheese, a drizzle of oil, salt and pepper and a squeeze of manky lemon (optional). I didn’t have any fresh herbs so used a sprinkle of dried. No complaints here… be brave, eat something raw. ROAR!