Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Post Your Recipes Here!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="BillB" data-source="post: 16512" data-attributes="member: 9985"><p><strong>Re: Recipes.</strong></p><p></p><p>Happy experience today. We went to do our weekly supermarket shop (in Luxembourg, where we live) and found that the samphire season has started. We bought a pack and I shall be cooking it tomorrow. As it grows on sea cliffs and rocks it can be on the salty side so I soak it for a couple of hours in fresh water, changing the water from time to time, then simply drop it into a pot of boiling unsalted water for about 30 or 40 seconds. It only needs to be blanched. Lovely crunchy texture, great taste of the sea, no sugar, no carbs, no fat. I shall be serving it with the sabrefish fillets we bought.</p><p>Does anybody else love samphire? If so, how do you serve it? I follow Rick Stein's recipe but I'm keen to find other ways ways to prepare it.</p></blockquote><p></p>
[QUOTE="BillB, post: 16512, member: 9985"] [b]Re: Recipes.[/b] Happy experience today. We went to do our weekly supermarket shop (in Luxembourg, where we live) and found that the samphire season has started. We bought a pack and I shall be cooking it tomorrow. As it grows on sea cliffs and rocks it can be on the salty side so I soak it for a couple of hours in fresh water, changing the water from time to time, then simply drop it into a pot of boiling unsalted water for about 30 or 40 seconds. It only needs to be blanched. Lovely crunchy texture, great taste of the sea, no sugar, no carbs, no fat. I shall be serving it with the sabrefish fillets we bought. Does anybody else love samphire? If so, how do you serve it? I follow Rick Stein's recipe but I'm keen to find other ways ways to prepare it. [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Post Your Recipes Here!
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…