Rooftop Greenhouse Grow Amsterdam
- Thread starter DST
- Start date
Lil ganja princess
Well-Known Member
hey dude long time no speak. just thought i would drop by and show the 1 crop of dolce rosso
curious old fart
Well-Known Member
Well done.
cof
cof
DST
Well-Known Member
Lil ganja princess
Well-Known Member
ye were good still got loads still on bushes. we have 10 plants in our green house. any recipe ideas you can help with DST?
curious old fart
Well-Known Member
I see you ask DST instead of Don. He would tell you to squeeze them for the juice for his bloody Mary's.
cof
cof
Lil ganja princess
Well-Known Member
i original got the cut from DST back in 2013. this crop is from seeds i took from the 2014 cropI see you ask DST instead of Don. He would tell you to squeeze them for the juice for his bloody Mary's.
cof
DST
Well-Known Member
haha, I am sure Don could come up with something alcoholic to go with the toms
Here's a couple of suggestions.
Baking tray, cut toms in half and fill baking tray. Sprinkle with some olive oil, salt and pepper and if you got any basil, then a few bits chopped up and thrown in. Bake in the oven until the skins start to caramelise and go dark. Then remove and whisk. At this point if you dont mind skins and pips then eat as is (just thow some pasta on and mix up). Or sieve out the pips and the skins that haven't whisked up. Or use the tomato sauce/paste to add to mince or anything. I freeze it as well and save for future. Add some cream to it and you have cream of tomato soup - with the dolces you almost don't need to add cream
Moroccan meatballs. Best to use lamb but you can use beef as well. Chop up an onion and flat leaf parsley. Salt and pepper and cayenne pepper (1tea spoon), 1/2 teaspoon of ginger, 1 teaspoon of paprika, 1 tsp cumin. Mix together and then make the meatballs (I tend to make them quite small). Fry the meatballs on a relatviely high heat until browned off, and then remove them from the pan and put aside.
For the sauce, chop another onion and fry off in oil until see through. Then add the following: 1 teaspoon of cinnamon, 2 teaspoons of paprika, 1tsp cumin, 1/2 tsp of ginger. Fry these spices for about 20 seconds, then add up your previously made tomato sauce (see above). After a few minutes of cooking (doesn't need that much if you use a sauce, if you use tinnned tomatoes a bit longer (i normally use 2 tins). Then add the meatballs back and cook for around 15 minutes. Then add 3 tables spoons of fresh chopped coriander (if using dry, use 1 teaspoon and add with other spices). Then crack an egg for each person on top of the sauce and meatballs and place in the oven (best to use an oven proof dish). Or if you have a tagine then even better. Cook until eggs are ready (I normally cover the dish with foil so the eggs don't dry out in the oven.) Then crusty bread of flat bread and munch away.
End of season tomatoes. For the toms that don't quite make it to be red at the end of season. Take them down and store in a brown paper bag until they turn red. I then make tomato chutney with those. It's a kind of 3-2-1 recipe. I use the BBC one http://www.bbcgoodfood.com/recipes/2949/homemade-tomato-chutney (you can tweak it as you want, add or take things away). I would highly recommend using cardomom seeds as they really add to the flavour of the chutney.
Happy harvesting and cooking.
EDIT: Oh, and if you can get "harrissa" (most supermarkets sell it) Add that to the sauce for the Moroccan meatballs as well, about 2 teaspoons
Here's a couple of suggestions.
Baking tray, cut toms in half and fill baking tray. Sprinkle with some olive oil, salt and pepper and if you got any basil, then a few bits chopped up and thrown in. Bake in the oven until the skins start to caramelise and go dark. Then remove and whisk. At this point if you dont mind skins and pips then eat as is (just thow some pasta on and mix up). Or sieve out the pips and the skins that haven't whisked up. Or use the tomato sauce/paste to add to mince or anything. I freeze it as well and save for future. Add some cream to it and you have cream of tomato soup - with the dolces you almost don't need to add cream
Moroccan meatballs. Best to use lamb but you can use beef as well. Chop up an onion and flat leaf parsley. Salt and pepper and cayenne pepper (1tea spoon), 1/2 teaspoon of ginger, 1 teaspoon of paprika, 1 tsp cumin. Mix together and then make the meatballs (I tend to make them quite small). Fry the meatballs on a relatviely high heat until browned off, and then remove them from the pan and put aside.
For the sauce, chop another onion and fry off in oil until see through. Then add the following: 1 teaspoon of cinnamon, 2 teaspoons of paprika, 1tsp cumin, 1/2 tsp of ginger. Fry these spices for about 20 seconds, then add up your previously made tomato sauce (see above
). After a few minutes of cooking (doesn't need that much if you use a sauce, if you use tinnned tomatoes a bit longer (i normally use 2 tins). Then add the meatballs back and cook for around 15 minutes. Then add 3 tables spoons of fresh chopped coriander (if using dry, use 1 teaspoon and add with other spices). Then crack an egg for each person on top of the sauce and meatballs and place in the oven (best to use an oven proof dish). Or if you have a tagine then even better. Cook until eggs are ready (I normally cover the dish with foil so the eggs don't dry out in the oven.) Then crusty bread of flat bread and munch away.End of season tomatoes. For the toms that don't quite make it to be red at the end of season. Take them down and store in a brown paper bag until they turn red. I then make tomato chutney with those. It's a kind of 3-2-1 recipe. I use the BBC one http://www.bbcgoodfood.com/recipes/2949/homemade-tomato-chutney (you can tweak it as you want, add or take things away). I would highly recommend using cardomom seeds as they really add to the flavour of the chutney.
Happy harvesting and cooking.
EDIT: Oh, and if you can get "harrissa" (most supermarkets sell it) Add that to the sauce for the Moroccan meatballs as well, about 2 teaspoons
Backyard dirt
Well-Known Member
Get a dehydrator and have delicious dried (not brittle dried, more like fruit leather dried) slices all year. Great on sandwiches and in pasta.
Don Gin and Ton
Well-Known Member
alcofrolic tommy juice. the barman in my local makes em fierce, plenty Tabasco and a raw egg cracked in it. if that doesn't kill you you're good to go.
Don Gin and Ton
Well-Known Member
I'm still hanging, but forced myself to go and train, actually threw up in the bin in the gym. classy as fuck.
thegyoseedbank
Well-Known Member
I would have to agree with Mr. West. I haven't had a hang over for awhile.
Vnsmkr
Well-Known Member
LMAO, you are a true trooper ha ha ha, puking in the bin
Don Gin and Ton
Well-Known Member
still don't feel 100% today. now with added bruises.
It's been crazy sunny here today. 21C at 8 bells in hamsterjam, if DST isn't down the brouwerij I say he's slipping.
It's been crazy sunny here today. 21C at 8 bells in hamsterjam, if DST isn't down the brouwerij I say he's slipping.
DST
Well-Known Member
Wish I had the time lad. Hectic atm. Was a super hot day though. Got the inlaws in tomorrow for a few days as well.....
Don Gin and Ton
Well-Known Member
You am me both my life is crazy right now. Someone stole my bike sadly so I'm on foot for a while.