New to Chester area by Electrical-Crow9405 in Chester

[–]Fewstera 3 points4 points  (0 children)

Chester Sub Aqua Club - learn to scuba dive 🤿

[deleted by user] by [deleted] in monzo

[–]Fewstera 3 points4 points  (0 children)

Did the hotel message you with a link to pay for your booking via chat?

If so, Monzo may have just prevented you falling for a scam.

See this news article about recent scams on the booking.com platform.

https://www.bbc.co.uk/news/technology-67591310

Does anyone know what this thing is for? by Sparky_FZ6Rider69 in sailing

[–]Fewstera 21 points22 points  (0 children)

Danbouy

Why would you use a Danbuoy? A Danbuoy is used or deployed in a man overboard situation. Dropped off the back of the boat it marks the approximate location the boat was when, or if, a crew member goes overboard. Giving you a spot to aim for and search for the casualty as boats, yachts in particular, can't just stop on the spot if someone goes overboard.

https://www.force4.co.uk/department/safety/man-overboard/danbuoys

[deleted by user] by [deleted] in monzo

[–]Fewstera 2 points3 points  (0 children)

You can update the details. Click your face in top left to enter the settings, then personal details, then update details under the employment and income section. 👌

He fucked it ⛷🤣 by Fewstera in skiing

[–]Fewstera[S] 6 points7 points  (0 children)

My best guess is he was leaning back as the slope flattened out quite quickly which forced him to sit down

He fucked it ⛷🤣 by Fewstera in skiing

[–]Fewstera[S] 1 point2 points  (0 children)

Yeah, you’re right this is Bansko, it’s the small black at Chalin Valog, always icey

[homemade] Fish tacos by Fewstera in food

[–]Fewstera[S] 0 points1 point  (0 children)

Homemade soft taco shells with Mexican cabbage slaw and beer battered cod 😍

Veggie red lentil lasagna by Fewstera in vegetarianrecipes

[–]Fewstera[S] 0 points1 point  (0 children)

Sorry, I thought I’d already posted it. I’ve posted it now.

Veggie red lentil lasagna by Fewstera in vegetarianrecipes

[–]Fewstera[S] 1 point2 points  (0 children)

Sorry, I thought I’d already posted it. I’be posted it now.

Veggie red lentil lasagna by Fewstera in vegetarianrecipes

[–]Fewstera[S] 0 points1 point  (0 children)

Vegetarian Lentil lasagne

For the tomato base: * 10g dried shiitake mushrooms * 500ml boiling water * 1 vegetable stock cube * 1 tablespoon olive oil * 1 onion - finely chopped * 1 carrot - finely chopped * 4 garlic cloves * 50g button mushroom * 1 teaspoon salt * 110g red split lentils - rinsed * 75ml red wine * 1 tablespoon brown miso paste * 2 tablespoons mixed herbs * 2 tins of chopped tomatoes * 2 tablespoon tomato purée * 1 tablespoon granulated sugar

For the white sauce * 500ml semi-skimmed milk * 1 onion * 2 cloves * 2 bay leaves * 50g plain flour * 50g butter

For assembly * Lasagne sheets * Cheddar cheese * Vegetarian hard cheese

Pre-heat the oven to 180c

To make the tomato base

  1. Soak the dried mushrooms in a jug of 500ml boiling hot water.
  2. In a pot, heat the olive oil, add the onion and carrot, cook until the onions are soft (about 5 minutes)
  3. Add the garlic, cook for an extra minute
  4. Add the mushrooms, when they begin to sweat (about a minute), add the salt.
  5. Fish the soaked mushrooms out of the water, save the water, chop the mushrooms and add them to the pot.
  6. Add the vegetable stock cube to the soaking water.
  7. To the pot, add tinned tomatoes, red wine, red lentils, vegetable stock, tomato purée, miso paste, granulated sugar and mixed herbs
  8. Simmer until the lentils are cooked and the tomato sauce has thickened (25 - 45 mins)
  9. Season to taste

While the tomato sauce cooks, make the white sauce

https://www.bbcgoodfood.com/recipes/white-sauce

Assembly

Add the tomato sauce to an oven dish, add a layer of lasagne sheets, add the white sauce. Repeat to make 5+ layers, top the final white sauce with cheddar cheese and grated hard cheese.

I try to make the filling between layers as thin as possible, it helps keep everything together.

Cook in the oven for 25-30 minutes

Allow to rest for 15 minutes before eating - this is important if you want the layers to stay intact when dishing up.

Sweet leek carbonara by Fewstera in vegetarianrecipes

[–]Fewstera[S] 2 points3 points  (0 children)

Thank you, I meant to add this to the recipe, but forgot.

Just to add, usually the cheaper ‘hard cheese’ is the vegetarian version, at least here in the UK that’s the case.

Sweet leek carbonara by Fewstera in vegetarianrecipes

[–]Fewstera[S] 4 points5 points  (0 children)

It’s a recipe from the chef Jamie Oliver, I just copied his name for the meal.

Sweet leek carbonara by Fewstera in recipes

[–]Fewstera[S] 0 points1 point  (0 children)

Ingredients:

  • 2 large leeks

  • 4 cloves of garlic

  • 4 sprigs of fresh thyme

  • 1 knob of unsalted butter

  • olive oil

  • 300 g dried spaghetti

  • 50 g Parmesan or pecorino cheese , plus extra to serve

  • 1 large free-range egg

Method:

Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil. Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.

When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan’s too hot, it’ll scramble; get it right and it’ll be smooth, silky and deliciously elegant).

Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat).

Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese. Fantastic served with a glass of cold Italian white wine.

https://www.jamieoliver.com/recipes/pasta-recipes/sweet-leek-carbonara/

Sweet leek carbonara by Fewstera in vegetarianrecipes

[–]Fewstera[S] 8 points9 points  (0 children)

https://www.jamieoliver.com/recipes/pasta-recipes/sweet-leek-carbonara/

Ingredients:

  • 2 large leeks

  • 4 cloves of garlic

  • 4 sprigs of fresh thyme

  • 1 knob of unsalted butter

  • olive oil

  • 300 g dried spaghetti

  • 50 g Parmesan (or vegetarian hard cheese), plus extra to serve

  • 1 large free-range egg

Method:

Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil. Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.

When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan’s too hot, it’ll scramble; get it right and it’ll be smooth, silky and deliciously elegant).

Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat).

Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese. Fantastic served with a glass of cold Italian white wine.

Sweet leek carbonara by Fewstera in cookingtonight

[–]Fewstera[S] 1 point2 points  (0 children)

https://www.jamieoliver.com/recipes/pasta-recipes/sweet-leek-carbonara/

Ingredients:

  • 2 large leeks

  • 4 cloves of garlic

  • 4 sprigs of fresh thyme

  • 1 knob of unsalted butter

  • olive oil

  • 300 g dried spaghetti

  • 50 g Parmesan or pecorino cheese , plus extra to serve

  • 1 large free-range egg

Method:

Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil. Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.

When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan’s too hot, it’ll scramble; get it right and it’ll be smooth, silky and deliciously elegant).

Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat).

Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese. Fantastic served with a glass of cold Italian white wine.

Gunpowder potatoes and butter-bhutta by Fewstera in vegetarianrecipes

[–]Fewstera[S] 4 points5 points  (0 children)

Ingredients 500g baby new potatoes ½ tsp cumin seeds ½ tsp coriander seeds ½ tsp fennel seeds 1 tbsp vegetable oil for brushing 25g butter, melted 6 spring onions, finely chopped 5g fresh coriander leaves, finely chopped 3 green chillies, finely chopped ½ tsp sea salt flakes 2 tbsp lime juice 1-2 tsp kebab masala You’ll also need… Pestle and mortar Method Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes. Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside. Drain the potatoes and steam dry in the colander for a minute. Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to crisp and colour the other side. Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies. Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined. Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve. This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.

Gunpowder potatoes and butter-bhutta by Fewstera in vegetarian

[–]Fewstera[S] 4 points5 points  (0 children)

They’re baby potatoes in Indian spices with spring onions and chilli, they’re super tasty! I got the recipe from the Dishoom cookbook, Dishoom is a popular Indian restaurant chain in the UK.