Could have been worse - you could have had kale instead of spinach! As a Scot, I love my porridge, but kale is just a step too far!

Looking very tasty as ever, MH!

Quote from: curryhell on March 26, 2020, 04:18 PM
Maybe now is the right time to bump this thread for the old hands, much to the annoyance of a few I am sure.  And interesting too for those recent members who never knew of its existence 

Spot on, Dave! I used to enjoy this thread originally started by the much-missed loveitspicy/Rich. There was a guy who made a business out of cooking and selling food in far-flung Thailand, unlike most of us happy home-based amateurs here.

There are so few positive CR0 stalwarts left nowadays, the forum needs another jag to keep it interesting. I'm right behind you on this one, mate!

Quote from: curryhell on March 26, 2020, 04:18 PMThe other nights supper - Dirty Donner

And this seems like a perfect time to try out loveitspicy's Doner-in-a-Tin - the one I said I would do years ago and never quite got around to it! Well, if I can buy minced lamb in the rapidly-emptying shops, that is!

Quote from: curryhell on March 13, 2020, 09:37 PM...And a damn good job he has done of it too!  Good site with great recipes...

Can't help with a meatballs recipe, but here's the recipe I use to replicate the cream sauce sold in Ikea. I can't remember where I sourced the recipe, but it's very good and almost indistinguishable from their packet mix.

CREAM SAUCE FOR SWEDISH MEATBALLS

Serves: 4

Ingredients

300ml beef stock
200ml double cream
1 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp cornflour mixed to a paste with a little water
salt and ground white pepper to taste

Method

Gently heat the beef stock in a pan.

Whisk in the double cream, followed by the soy sauces.

Whisk in the cornflour paste and continue to whisk the sauce until it thickens and boils.

Add salt and ground white pepper to taste.

Serve.

Quote from: Secret Santa on January 29, 2020, 03:17 PM

Quote from: Donald Brasco on January 28, 2020, 09:10 AMReading that thread through, Mr Happy certainly did like to tease.  Would have been much better just to post the info on the forum rather than all that nonsense.

The problem was that in his naivety he'd dug himself a hole by insisting that he had the secret and it had never been seen before. Once it was pointed out to him that he had nothing new he should just have stopped there and come clean. His ebook would still have been useful. Not so much now though, seven years later.

Spot on SS!

Quote from: Secret Santa on January 29, 2020, 03:11 PM

Quote from: curryhell on January 27, 2020, 09:42 PMYou'll find it here Santa

https://curry-recipes.co.uk/curry/index.php?topic=12073.msg96675#msg96675

Thanks CH. I was so right! (We need a gloating icon ...  )

 

Quote from: curryhell on January 18, 2020, 11:01 AM
No drivel here! Just pure mouth-watering food 

Quote from: Madrasandy on January 18, 2020, 11:05 AM
Looks delicious naga, I

I've recently been flicking through my recipe files with a view to to revisiting curries I haven't made in a while.

Last night, it was a choice between my adaptation of Domi's Dopiaza, a South Indian Garlic Chilli Chicken (the origin of which is lost in the mists of time!), or my de-Tazified version of Stephen Lindsay's Punjabi Masala.

As the topic title suggests, the Punjabi Masala won - and it was delicious! Stephen has posted some excellent recipes to this forum which are definitely worth revisiting.

Looking good, MA! Like you, I've recently been revisiting some of the not-to-be-missed golden oldie recipes. A very worthwhile exercise IMO.