I can understand your comment but strangely it was not overpowering at all. Considering that the amount of lemon used in two servings was for four chicken breasts and that the OH normally doesn't care for lemony things, it really was very good and she enjoyed it.Too much lemon, it must have been overpowering.
Just an update on this, I was having soup tonight and went to make some croutons. Normally I use olive oil with some garlic added, but tonight I found I was out of olive oil and used some light veg oil instead (spry I think), and the croutons cooked faster and came out super crispy. Must be to do with the higher temperature that the oil heats to.Ta muchly, and thankyou to all that responded. As I said yeah I can make croutons no worries, it's not tricky. But every attempt of doing any that last longer than thirty seconds in a hot soup no chance, can you buy nomex cooking spray ? Will try the sourdough method first. At one point i thought what if i just compressed the bread first, not quite so it was basically just dough again, but enough to make it a bit more resilient. I suppose i could just blag them off with cup a soups with a few fresh ingredients in he he
Tesco's, about 14 english pounds.Looks really good. How much did the side of salmon cost (roughly)? I'm starting to cook more fish and still get the feeling I'm paying quite a lot for not much fish.
Thank you, I am a crap speller.FFS don't let the English teacher see how you mis-spelled broccoli
The sort of slap dash and improvised (and using ready made paste) curry I made a week ago wasn't too bad - but needs to be improved. Thanks for the info.. . . . . Ta-Daah:
The Curry Guy - About Me and My Recipes (intro page)Recipes (recipes)He has a YouTube channel, I note - you can learn a lot from YouTube
I heard him on radio a year or two back: said his personal favourite was a Lamb Nihari.
So I made it - and at first was slightly underwhelmed. Then I started trying it with a splash of lime pickle, or mango chutterney . . . . ver' fine indeed