Tulip's Kitchen: Not for the faint hearted!

That's what the book said!

Well, what a challenge...I'm up for it... so I gathered all the ingredients for the 'Corned Beef and Onion Salad" and away I went...!

Wasn't sure about that much cucumber...Paul's not a fan, but once it was mixed in you couldn't really tell how much was there, but it would have been missed if it hadn't been as it gave the whole dish a great crunch next to the the soft corned beef. Great flavours, great texture and such a bold statement....this shouted "eat me !!!" from the start, so bold it almost jumped out of the bowl!

I've never had capers at home...so this was a first for me too. Do you know that capers are the floral buds of an uncultivated thorny shrub from the Mediterranean region?

No? neither did I! You learn something new every day.

What does intrigue me is who thought to pick them and eat them in the first place? You know...who spotted this shrub with its little uncultivated buds upon it and thought..."I know, I'm going to pick these, pickle them in brine and eat them....yummo!" who ever it was, I'll pat thee on the back....nice little buds they are too!

This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
It’s not alcohol that gives you a hangover, it’s waking up!
I’m smiling because you’re my sister, I’m laughing because there’s nothing you can do about it.
Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.

7 comments:

Jan said...: I love capers! That salad looks great Tulip.; 12 July 2008 at 07:01
Anonymous said...: Whats it called Tulip?
Is it in the snack book (awaiting mine...); 12 July 2008 at 11:09
Marie Rayner said...: I have always loved capers Tulip and use them a lot. I always have a jar of them in the larder waiting to be used. They last forever in the fridge and a little goes a long way! That recipe looks interesting to say the least and very crunchy. Where can I get this book?; 12 July 2008 at 11:14
Tulip said...: It's called Corned Beef and Onion salad and its in Bee's new book. Marie, there is a link at the top right hand side of the main page, click on it and it will take you to where you can buy it. Does this mean you have started yet?; 12 July 2008 at 14:05
Raquel said...: Yum, Yum, Yum! I have never tried capers, but have always wanted to. Looks fabulous, Julie!; 13 July 2008 at 03:41
Susan Morris said...: Whoa, Tulip, that looks like a serious salad to me.
I never would have thought of putting tinned corned beef on a salad but as the title indicates, not for the faint hearted!!; 13 July 2008 at 22:06
Susan Morris said...: Tulip, please visit my blog to claim your award.; 15 July 2008 at 03:13

Saturday, 12 July 2008

Not for the faint hearted!

7 comments: