Jump to content

Carrots - Different Colours


simran345
 Share

Recommended Posts

7 hours ago, jkvlondon said:

look up bread pudding it is made with raisins and spices like cinammon and all spice , we used to make it all the time to use up the bread we couldn't sell at Mum and Dad's shop

like this :

https://www.bbcgoodfood.com/recipes/13355/bread-pudding

no eggs you could add some cornflour if you want ...we didn't bother

 

Thank you penji for these recipes. Bread pudding was the alternative I also saw, the butter ones had so many ingredients in them, that I wouldn't have added myself. 

7 hours ago, jkvlondon said:

you could try doing this if you want bread and butter pud

https://www.bbcgoodfood.com/howto/guide/how-make-bread-butter-pudding-third-fat

I was looking for an eggless one, but what do you add to replace the eggs? 

Link to comment
Share on other sites

36 minutes ago, simran345 said:

Thank you penji for these recipes. Bread pudding was the alternative I also saw, the butter ones had so many ingredients in them, that I wouldn't have added myself. 

I was looking for an eggless one, but what do you add to replace the eggs? 

what you are using the eggs for is making custard so just mix some custard powder with the milk

Link to comment
Share on other sites

9 hours ago, jkvlondon said:

what you are using the eggs for is making custard so just mix some custard powder with the milk

Thanks penji. I was thinking of using the ready made custard in the tins, but maybe too thick? The custard powder is a good idea. 

Link to comment
Share on other sites

8 hours ago, dallysingh101 said:

If you want to make the cheese sauce a bit special and different fry some simla peppers and onions gently (until the former are soft and the later caramelised) and throw these into the cheese sauce - it really amps up the flavour! 

Good idea, how about some sweet corn too?  Suppose you could add a variety of veggies. 

Link to comment
Share on other sites

4 hours ago, dallysingh101 said:

I try and keep it low carb. So sweetcorn (though I love it) is something I use sparingly. 

I do dijon wholegrain mustard and garlic in the cheese sauce , broccoli alongside the  cauliflower to chane the taste profile , base of sauteed sliced leeks (oniony but not overly)

Link to comment
Share on other sites

30 minutes ago, jkvlondon said:

I do dijon wholegrain mustard and garlic in the cheese sauce , broccoli alongside the  cauliflower to chane the taste profile , base of sauteed sliced leeks (oniony but not overly)

That sounds good. 

I know mixing them up can change the taste profile, but sometimes it's just a convenient way of getting a wider range of nutrients. 

Man, all this talk has got me craving gobi pakoray. 

Link to comment
Share on other sites

7 minutes ago, dallysingh101 said:

That sounds good. 

I know mixing them up can change the taste profile, but sometimes it's just a convenient way of getting a wider range of nutrients. 

Man, all this talk has got me craving gobi pakoray. 

I used to do it because of the taste but I found out the mustard helps us absorb more of the cruciferous veggie goodness and the garlic balances the BAI effect of the cheese and milk , loads of fresh black pepper too 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share


  • advertisement_alt
  • advertisement_alt
  • advertisement_alt


  • Topics

  • Posts

    • yeh it's true, we shouldn't be lazy and need to learn jhatka shikaar. It doesn't help some of grew up in surrounding areas like Slough and Southall where everyone thought it was super bad for amrit dharis to eat meat, and they were following Sant babas and jathas, and instead the Singhs should have been normalising jhatka just like the recent world war soldiers did. We are trying to rectifiy this and khalsa should learn jhatka.  But I am just writing about bhog for those that are still learning rehit. As I explained, there are all these negative influences in the panth that talk against rehit, but this shouldn't deter us from taking khanda pahul, no matter what level of rehit we are!
    • How is it going to help? The link is of a Sikh hunter. Fine, but what good does that do the lazy Sikh who ate khulla maas in a restaurant? By the way, for the OP, yes, it's against rehit to eat khulla maas.
    • Yeah, Sikhs should do bhog of food they eat. But the point of bhog is to only do bhog of food which is fit to be presented to Maharaj. It's not maryada to do bhog of khulla maas and pretend it's OK to eat. It's not. Come on, bro, you should know better than to bring this Sakhi into it. Is this Sikh in the restaurant accompanied by Guru Gobind Singh ji? Is he fighting a dharam yudh? Or is he merely filling his belly with the nearest restaurant?  Please don't make a mockery of our puratan Singhs' sacrifices by comparing them to lazy Sikhs who eat khulla maas.
    • Seriously?? The Dhadi is trying to be cute. For those who didn't get it, he said: "Some say Maharaj killed bakras (goats). Some say he cut the heads of the Panj Piyaras. The truth is that they weren't goats. It was she-goats (ਬਕਰੀਆਂ). He jhatka'd she-goats. Not he-goats." Wow. This is possibly the stupidest thing I've ever heard in relation to Sikhi.
    • Instead of a 9 inch or larger kirpan, take a smaller kirpan and put it (without gatra) inside your smaller turban and tie the turban tightly. This keeps a kirpan on your person without interfering with the massage or alarming the masseuse. I'm not talking about a trinket but rather an actual small kirpan that fits in a sheath (you'll have to search to find one). As for ahem, "problems", you could get a male masseuse. I don't know where you are, but in most places there are professional masseuses who actually know what they are doing and can really relieve your muscle pains.
×
×
  • Create New...

Important Information

Terms of Use