Cinders

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About Cinders

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  • Location
    Ireland
  1. Edinburgh 23rd August 2005

    Thanks for posting this! I have just bought my tickets....I have only been listening to her for two days, I am now moderately obsessed. *runs off to buy plane tickets
  2. Yellow s'loup.

    Ingredients - 3 large yellow peppers, brushed with oil 8 shallots unpeeled 250g potato, roughly chopped 600mls vegetable stock freshly grated nutmeg 1-2 tbsp olive oil salt and freshly ground black pepper Put peppers in a roasting tin and roast in a preheated oven at 200 degrees celcius or 400 F, Gas mark 6. But the shallots in at the same time for 20 minutes in all. Take your vege's out and leave them to cool, then skin the peppers and remove the seeds - Dont get rid of the juices (thats the yummy stuff). Then peel the shallots after they have also cooled. Meanwhile, have your potatos cooked in a saucepan of boiling salted water for 10-15 minutes/until soft. Use a blender/food processor to whiz it all up, add your nutmeg and olive oil to give a velvety texture. Pour into a saucepan and heat it up. Eat it all, cause you are a gorb and unbuckle your belt to let it all hang out and give your belly a good pat for doing so well. Enjoy.
  3. Yellow s'loup.

    Ingredients - 3 large yellow peppers, brushed with oil 8 shallots unpeeled 250g potato, roughly chopped 600mls vegetable stock freshly grated nutmeg 1-2 tbsp olive oil salt and freshly ground black pepper Put peppers in a roasting tin and roast in a preheated oven at 200 degrees celcius or 400 F, Gas mark 6. But the shallots in at the same time for 20 minutes in all. Take your vege's out and leave them to cool, then skin the peppers and remove the seeds - Dont get rid of the juices (thats the yummy stuff). Then peel the shallots after they have also cooled. Meanwhile, have your potatos cooked in a saucepan of boiling salted water for 10-15 minutes/until soft. Use a blender/food processor to whiz it all up, add your nutmeg and olive oil to give a velvety texture. Pour into a saucepan and heat it up. Eat it all, cause you are a gorb and unbuckle your belt to let it all hang out and give your belly a good pat for doing so well. Enjoy.