What are you cooking now?

[Pulcinella]

Flourless Chocolate brownies (because we decided this was a good idea for a Sunday night before work tomorrow)

Why not just eat a decent block of 70% chocolate?

[teamsaint]

Cooked this yesterday, which is very good and looks attractive, which is not always true of my cooking.

https://thehappyfoodie.co.uk/recipes/oven-baked-ratatouille-slow-cooked-courgette-aubergine-peppers-and-tomatoes/

Hoping for a glut of courgettes, ( Pulcie’s favourite ) so this recipe may come in handy.

https://www.spendwithpennies.com/zucchini-fritters/

( Not heard from Mr Zucchini on the forum for some years. He was good for a bit of sparring…..)

[Pulcinella]

Cooked this yesterday, which is very good and looks attractive, which is not always true of my cooking.

https://thehappyfoodie.co.uk/recipes/oven-baked-ratatouille-slow-cooked-courgette-aubergine-peppers-and-tomatoes/

Hoping for a glut of courgettes, ( Pulcie’s favourite ) so this recipe may come in handy.

https://www.spendwithpennies.com/zucchini-fritters/

( Not heard from Mr Zucchini on the forum for some years. He was good for a bit of sparring…..)

Actually, that fritter recipe looks as good as any other way to use up any excess.
Courgette bread/cake is ok too.
Even the ratatouille looks palatable (apart from the vegan parmesan!).

But I much prefer them just thin sliced lengthways and grilled/griddled and marinaded as an antipasto course.
It was the weekly substitution (of something by courgettes) in Riverford deliveries during lockdown that really put me off.

[Bryn]

That's how I pronounce it. I thought that was standard?

Likewise.

[teamsaint]

Actually, that fritter recipe looks as good as any other way to use up any excess.
Courgette bread/cake is ok too.
Even the ratatouille looks palatable (apart from the vegan parmesan!).

But I much prefer them just thin sliced lengthways and grilled/griddled and marinaded as an antipasto course.
It was the weekly substitution (of something by courgettes) in Riverford deliveries during lockdown that really put me off.

Lidl were all out of vegan parmesan( just as well, don’t like the stuff vegan or otherwise) so made do with a Lidl Parmigiano Reggiano .

[french frank]

I soaked my dried marrowfat peas overnight and am now thinking about what non-mushy recipe I could invent. First how long to cook the peas - online peeps say 25mins or 60 mins. I'm going for 20 mins to see what they're like. Then what else to add? Not too many flavours or it won't be 'classic' . Chopped red chilli, garlic, spring onion tops, maybe some roasted chickpeas. Diced potato? What herbs? Ooh, forgot to buy any mint, bother! Something along these lines will be for today and a more exotic concoction in the days to come (I soaked quite a lot of peas )

[Bryn]

I soaked my dried marrowfat peas overnight and am now thinking about what non-mushy recipe I could invent. First how long to cook the peas - online peeps say 25mins or 60 mins. I'm going for 20 mins to see what they're like. Then what else to add? Not too many flavours or it won't be 'classic' . Chopped red chilli, garlic, spring onion tops, maybe some roasted chickpeas. Diced potato? What herbs? Ooh, forgot to buy any mint, bother! Something along these lines will be for today and a more exotic concoction in the days to come (I soaked quite a lot of peas )

You don't grow your own mint?

[french frank]

You don't grow your own mint?

Yes, but it almost died off. There is one single, very small stem sticking up. I will post a photo when I've got the cooking sorted

This is all I could rescue and plant out; there wasn't enough to pinch a bit for t'peas:

[Pulcinella]

This looks like an interesting marrowfat pea soup: surprised to see sugar in the recipe, though!

https://www.food.com/recipe/marrowfat-pea-soup-potage-saint-germain-188015

[french frank]

This looks like an interesting marrowfat pea soup: surprised to see sugar in the recipe, though!

https://www.food.com/recipe/marrowfa...germain-188015

I saw potage St Germain, but:

"Clean the leeks, removing the tough, dark parts and discard." No, do not discard. Return to the fridge and use to make a tasty, crisp starter of chopped dark green leeks, sliced, sautéed with chilli, and served with a dollop of sour cream sprinkled with paprika. Not up to much but saves throwing away. It's perfectly edible.

"Lightly blend, process or stick blender the contents". I don't have any kitchen gadgets like that. I have a toaster and cordless kettle.

My own preference is for food (including soups) which retains a bit of al dente about it. I wonder if I can discover the French word for marrowfat peas. My dictionary app suggest 'pois à moelle' but I'm doubtful.

I have burnt my teatowel which currently resembles a dead black and white cat on the floor. Trying to do it all myself without an assistant chef.

[vinteuil]

I wonder if I can discover the French word for marrowfat peas. My dictionary app suggest 'pois à moelle' but I'm doubtful.

.

... my old Harrap [1939] offers pois carré - but I am doubtful here too ; no, more than doubtful - I'm sure it's wrong.

This may help?

https://www.peko-peko.fr/recettes/mushy-peas/

.

[french frank]

... my old Harrap [1939] offers pois carré - but I am doubtful here too.

This seems to be an authentic discussion of what the English mean by 'mushy peas'!

https://www.peko-peko.fr/recettes/mushy-peas/

[vinteuil]

.

snap!

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( ... I suppose «les pois ridés verts» would be an explanation if not a translation )

.

[french frank]

.

snap!

Lovely French take on mushy peas. Not unlike my own

[HighlandDougie]

I'm pretty sure that it's nothing more fancy than 'petit pois sec'.