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I've got a recipe carefully cut out of a newspaper (does anyone still do this? - might be one for the 'things you don't see any more' thread) for a rhubarb clafoutis - basically a sweet toad-in-the-hole with rhubarb for sausages. I like to make that around this time of year each year, although all the rhubarb I've seen so far has been Dutch, so I haven't made it in 2023 yet.View attachment 101137
Just picked up at a grocer round the corner - isn't that beautiful? First I've seen this year - I can't remember whether it is the start of the season or I think, rhubarb can be 'forced?' What to do with it? A puff-pastry tart? That would be the obvious answer but I think I have a recipe that involves cooking it down - not too much sugar but spiced with clove, mace, cardamon, that sort of thing - and you serve with a lump of venison. That would involve taking a roast out of the freezer and I couldn't use it until tomorrow. I want to cook the rhubarb right away it looks so perfect. Baking it is!
- I.
Thanks much - I'm away to check that out - cheers - I.for a rhubarb clafoutis - basically a sweet toad-in-the-hole with rhubarb for sausages.
View attachment 101137
Just picked up at a grocer round the corner - isn't that beautiful? First I've seen this year - I can't remember whether it is the start of the season or I think, rhubarb can be 'forced?' What to do with it? A puff-pastry tart? That would be the obvious answer but I think I have a recipe that involves cooking it down - not too much sugar but spiced with clove, mace, cardamon, that sort of thing - and you serve with a lump of venison. That would involve taking a roast out of the freezer and I couldn't use it until tomorrow. I want to cook the rhubarb right away it looks so perfect. Baking it is!
- I.
I'm not sure that is forced rhubarb, I think forced is more of a white or pale colour. That seems a bit too red to be forced. Imported maybe.View attachment 101137
Just picked up at a grocer round the corner - isn't that beautiful? First I've seen this year - I can't remember whether it is the start of the season or I think, rhubarb can be 'forced?' What to do with it? A puff-pastry tart? That would be the obvious answer but I think I have a recipe that involves cooking it down - not too much sugar but spiced with clove, mace, cardamon, that sort of thing - and you serve with a lump of venison. That would involve taking a roast out of the freezer and I couldn't use it until tomorrow. I want to cook the rhubarb right away it looks so perfect. Baking it is!
- I.
My gran and grandad used to have a rhubarb patch. I remember them giving me a stick off fresh rhubarb washed (and I think peeled?) And a bag of sugar to dip it in, I would happily sit and munch on it.View attachment 101137
Just picked up at a grocer round the corner - isn't that beautiful? First I've seen this year - I can't remember whether it is the start of the season or I think, rhubarb can be 'forced?' What to do with it? A puff-pastry tart? That would be the obvious answer but I think I have a recipe that involves cooking it down - not too much sugar but spiced with clove, mace, cardamon, that sort of thing - and you serve with a lump of venison. That would involve taking a roast out of the freezer and I couldn't use it until tomorrow. I want to cook the rhubarb right away it looks so perfect. Baking it is!
- I.
I don’t recall ever trying Paratha beforeIndian food? Love it! Nice one.
I've got the ruddy flu at the moment and really not interested in food, but I made a couple of fried eggs with a paratha (Anda Paratha), loads of pepper. I feel a lot better now.
Sorta like a stretchy puff pastry roti. In fact the absolute middle ground between roti and puri.I don’t recall ever trying Paratha before
I looked it up and it looks good
Will have to give it a try next time. I see it’s on the menu of the place I went too.
I absolutely love a paratha, I didn't realise you could get frozen ones to do at home. That's got me so excited, on my shopping list next time I hit the supermarket.Sorta like a stretchy puff pastry roti. In fact the absolute middle ground between roti and puri.
Tesco sell them in the frozen section - packs of 5. Just heat up a frying pan and drop one in (straight from frozen). It'll stick! Even on non-stick, but just let it sit there and it'll lift off. Flip over, repeat.
Not from Tesco, but they're often stuffed - potato, mince meat or cheese are popular fillings.
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