The Mock Turtle

we had this last night, and it was absolutely delicious. the egg yolk wasn't runny enough, though
neither of us had ever cooked rice in the microwave, but we always follow new recipes to the letter. we have a weird microwave. it doesn't have a turntable; it no has a laser . the rice boiled over slightly. I do recommend the recipe, amd would eat it all again now if S would make it again the 1tsp pf salt that itcsaysto add should be the flaky, Maldon salt type, not the fine-n-grained easy-pour stuff , or everything will taste of when I was eating ot, I thought pfpip because of the cardamon


https://www.the guardian. com/food/2025/mar/17/quick-and-easy-pea-pulao-recipe-cardamon
we're having it again this evening! it's quite similar to Spaghetti con pangrattatto which also has the fried egg, but rosemary too, which goes very well.my phone won't let me paste the link to the recipe, so you might have to search for it yourselves if you want to. I've just tried that but but had nluck pasta con pangrattato might return more hits. as the name suggests, it's bread that gets torn up, fried and seasoned. don't let the double-carbs put you off because that's where the flavour is

That sounds greater than the sum of its parts and nicely store cupboard-y. I will make that, thank you!

I am also a bit dubious about the microwave cooking of the rice. I've just cooling/ drying rice actually right now.

I pretty much always cook rice in the microwave, it works really well. The recipe sounds great, thanks Ella. I’ve pinned it.

Oh, btw it’s Observer Food Monthly day today, it always reminds me of you. I’m going to seek out an actual newspaper as I hate the way they drip feed the website and don’t add the good stuff until later in the day.

Oh that sounds right up my street. I've never cooked rice in the microwave apart from those pouches.

O day! S will flip if I as k him togo and get one- he's having a tough work day already- so I will keep checking online. I know what you mean about how they drip- feed it . very tiresome.


I'm very glad some of you like the look of it. it is indeed more than the sum of its parts, Dic.

I think we're having this again this evening

it's a bit like spaghetti pangrattata, which also has the fried egg, but there's rosemary in it too. I wouldn't say that was a quick weeknight recipe, buit depends how confident ypu are frying eggs while doing other things (I'm not)

had this again last night. it was great. could eat it now like a veggie kedge

The Observer (I've only just got round to reading the bits that weren't the food mag) had a piece about Clemency Burton-Hill
https://www.theguardian.com/tv-and-radi ... ave-a-life

I didn't realise she lived in DC.

Ella wrote: ↑Tue Mar 25, 2025 12:40 pm had this again last night. it was great. could eat it now like a veggie kedge

I'm planning on having this next week.

I also have that smitten kitten spaghetti with crispy egg quite a lot and always think of you.

aww, I like that! thanks.

we have had the pulao/pilaf one more time, and i bit into a cardamon pod.my stupid broken brain decided to keep crunching on it, but eventually I managed to extract it.the flavour was lovely, but it was like chewing on wood. so count them in and count them out!

I counted them in and out!

It was very nice. I thought I had flaked almonds but didn't so used pine nuts instead.

I think I'm going to make this on Friday!

I had this tonight and it was lovely, definitely a perfect store cupboard meal.