Post by: alan on 02 April, 2008, 10:50:02 pm
Post by: pcolbeck on 02 April, 2008, 10:51:17 pm
Post by: Gus on 02 April, 2008, 10:54:14 pm
Post by: Mr Larrington on 03 April, 2008, 10:17:01 am
Post by: RogerT on 03 April, 2008, 10:20:19 am
Post by: Si on 03 April, 2008, 11:02:28 am
Post by: tiermat on 03 April, 2008, 11:08:23 am
Post by: CathH on 03 April, 2008, 12:56:19 pm
Post by: Valiant on 08 August, 2008, 05:07:48 am
I made some Soujok & Batata Hara
Or in English, Lebonese style spicy sauages chopped up and pan grilled with plum tomatos and peppers, along with some potato cubes in lemon sauce with chopped parsley and fresh mint. T'was delish, even if I do say so myself!
Post by: Frenchie on 08 August, 2008, 09:02:57 am
For dinner I had... pasta after the TT!
Post by: Elleigh on 08 August, 2008, 01:49:12 pm
Simple, but nice.
Post by: Julian on 08 August, 2008, 01:50:30 pm
Post by: numbnuts on 08 August, 2008, 02:47:40 pm
for supper I always have toasted breakfast muffin with jam
Post by: Andrew Br on 08 August, 2008, 03:00:00 pm
Tonight I shall be having beer for dinner. :)
Beer for me too.
I might wash it down with some food.
We have a cycling weekend in Derbyshire. Some of the group are camping (in the back garden of a pub- class) but we're in a B&B down the road.
Note to self- do not appear smug if it has rained overnight.
Post by: Hot Flatus on 08 August, 2008, 03:14:42 pm
(Kashmiri dun aloo)
Post by: Valiant on 08 August, 2008, 03:32:42 pm
Post by: clarion on 08 August, 2008, 03:41:14 pm
I am craving a KFC Mega Bucket lol
:hand: Doesn't belong in food & drink :sick:
Post by: RogerT on 08 August, 2008, 03:44:11 pm
Post by: Valiant on 08 August, 2008, 04:41:58 pm
I am craving a KFC Mega Bucket lol
:hand: Doesn't belong in food & drink :sick:
Tell me about it. Still doesn't stop me craving it though.
Post by: alan on 08 August, 2008, 05:10:01 pm
Tonight I shall be having beer for dinner. :)
Beer for me too.
I might wash it down with some food.
We have a cycling weekend in Derbyshire. Some of the group are camping (in the back garden of a pub- class) but we're in a B&B down the road.
Note to self- do not appear smug if it has rained overnight.
Where are going then? asks the nosey git
Post by: cometworm on 08 August, 2008, 07:23:36 pm
Post by: Polar Bear on 08 August, 2008, 07:27:12 pm
Actually, my turn to cook. Bye ;D :thumbsup:
Post by: fiendish on 08 August, 2008, 07:38:31 pm
Mr F and I will have some wine and chocolate later - delayed dessert!
Post by: Jezza on 08 August, 2008, 07:52:39 pm
Post by: little miss mac on 08 August, 2008, 08:36:38 pm
So far, of the other dinners currently being prepared or digested, I would like Cometworm's or Jezza's best*. Nice lump of meat in delicious sauce. MMMMmmmmm.
*Other than the "it's Friday so pure beer" dinner, of course, or "pure wine" in my case, which hasn't been on the menu for a long time. Bah.
Post by: Valiant on 08 August, 2008, 08:41:41 pm
Please excuse me
Post by: Mrs Pingu on 08 August, 2008, 08:47:31 pm
Post by: mike on 08 August, 2008, 08:55:58 pm
Post by: Valiant on 08 August, 2008, 08:59:09 pm
We had chicken in white wine saucey veggies & pasta. Unfortunately the veggies got a bit caramelised :-[
Caramelised veggies are yummy
Post by: Polar Bear on 08 August, 2008, 08:59:57 pm
cumberland sausage and chips and 4 pints of lovely BEER.
You're not in the ODG again are you?
Post by: mike on 08 August, 2008, 09:01:08 pm
cumberland sausage and chips and 4 pints of lovely BEER.
You're not in the ODG again are you?
:D
nope, sun inn in Coniston.
Post by: Polar Bear on 08 August, 2008, 09:01:58 pm
Post by: TimO on 08 August, 2008, 10:01:08 pm
Post by: Frenchie on 09 August, 2008, 02:09:55 pm
cumberland sausage and chips and 4 pints of lovely BEER.
Black Bull Inn in Coniston and Druken Ducks (outside) are places you must visit if you haven't yet! Can't comment of the drinks, but the food was great.
For dinner, I had a couple of croque-monsieurs!
Post by: JohnP on 09 August, 2008, 02:11:49 pm
Lucky me.
Even more lucky SWMBO if I get some for her while I'm there.
Post by: Mrs Pingu on 09 August, 2008, 02:16:46 pm
And hopefully more successful than the last time where I set the cooker to 'grill' instead of 'oven' and ended up with a half cremated, half uncooked calzone. :(
Post by: GruB on 09 August, 2008, 05:46:11 pm
Not just me ;D all four of us.
Post by: little miss mac on 09 August, 2008, 07:49:51 pm
Post by: Chris S on 09 August, 2008, 08:02:18 pm
Steamed Salmon in Watercress/Spinach/Rocket salad, wholewheat pasta, cheese.
Strawberries & cream.
Wine.
Post by: Polar Bear on 09 August, 2008, 08:23:08 pm
Post by: mike on 09 August, 2008, 08:42:56 pm
Thai takeaway.
Wine.
Tea.
Post by: vince on 09 August, 2008, 08:55:51 pm
Post by: Tim Hall on 09 August, 2008, 09:36:35 pm
Smoked salmon pizza made by me.
Pinot Grigio.
Hopefully ice cream.
Post by: fiendish on 09 August, 2008, 09:51:19 pm
Post by: padbeat on 11 August, 2008, 12:11:14 pm
Post by: Elleigh on 11 August, 2008, 01:37:51 pm
Post by: Mr Larrington on 13 August, 2008, 10:43:44 am
Today I can still taste the bloody things ???
Post by: geraldc on 13 August, 2008, 11:38:50 am
Post by: Hot Flatus on 13 August, 2008, 05:39:11 pm
(http://farm4.static.flickr.com/3047/2560489594_9faaa17198.jpg?v=0)
Veda, in Connaught Place, New Delhi. Apparently it is on Conde Naste's Top 100 restaurants in the World, whatever that is. Ask me tomorrow what I ate and I probably won't be able to remember. Yes, it was Nouvelle Indian cuisine... a 2p sized waffer of crispy spinach with goat sputum etc etc. Very disappointing, especially at the outrageous price of a tenner a head. Give me some alu tikka from a street stall anyday. Beautiful decor though, great cocktails and good fun to watch the nouveau riche of India behaving like cocks.
Post by: Tim Hall on 18 August, 2008, 10:27:22 pm
But for pudding, home made apple crumble, apple from our friend's garden. Accompanied by a glass of Monbazillac. Nom.
Post by: Valiant on 19 August, 2008, 05:22:14 pm
Post by: numbnuts on 20 August, 2008, 04:41:27 pm
salad and cous cous and semolina and cream for pudding :thumbsup:
Post by: marna on 20 August, 2008, 05:02:59 pm
Post by: Valiant on 23 August, 2008, 09:31:44 pm
Post by: fiendish on 23 August, 2008, 09:42:36 pm
Mr F is at Mildenhall and now sharing a burger with the (RL, not YACF) club.
Post by: andygates on 23 August, 2008, 09:44:09 pm
Post by: peliroja on 23 August, 2008, 09:44:16 pm
Post by: Dinamo on 23 August, 2008, 09:49:06 pm
Hummus
Retsina
.....in no particular order !
Post by: Hot Flatus on 23 August, 2008, 09:50:01 pm
Post by: fiendish on 01 September, 2008, 09:42:20 pm
Pretty boring post, but I had to do something to stop that blinking calves brain being at the top of the list.
Post by: bobajobrob on 01 September, 2008, 09:48:31 pm
Post by: Polar Bear on 01 September, 2008, 09:52:21 pm
About to have blackberry and date oat crumble and custard :)
Post by: Regulator on 03 September, 2008, 09:36:40 am
Post by: Sergeant Pluck on 03 September, 2008, 09:42:05 am
Post by: Regulator on 04 September, 2008, 09:30:14 am
:P :P :P
Post by: andygates on 04 September, 2008, 09:32:17 am
I has sossij stew. :thumbsup:
Post by: Maffie on 04 September, 2008, 09:49:41 am
Post by: alan on 04 September, 2008, 10:00:24 am
Post by: Gandalf on 06 September, 2008, 05:33:19 pm
Post by: CathH on 08 September, 2008, 01:32:41 pm
Post by: Andrew Br on 08 September, 2008, 04:57:40 pm
At Ikea :(
It has to be done (Ikea that is).
I may be grumpy later.
Post by: mike on 08 September, 2008, 05:13:29 pm
Post by: toekneep on 08 September, 2008, 05:17:48 pm
Post by: Regulator on 08 September, 2008, 05:18:39 pm
having eaten the leftovers for lunch instead of keeping them for dinner (oops, apparently), I'll be making a fish pie tonight.
Mmmmmmmmmmmmmmmmm.... :P
Round to yours then is it?
Post by: mike on 08 September, 2008, 05:19:50 pm
having eaten the leftovers for lunch instead of keeping them for dinner (oops, apparently), I'll be making a fish pie tonight.
Mmmmmmmmmmmmmmmmm.... :P
Round to yours then is it?
you're very welcome. See you at 7 for 7.30? Bring parsley.
Post by: peliroja on 08 September, 2008, 05:24:33 pm
Post by: Hot Flatus on 08 September, 2008, 05:25:19 pm
A bit of roast brill, mackerrel and sardines with some new potatoes, carrots and broccoli, washed down with some sauvignon blanc.
A little bit of comte, crottin de chevignol, stilton and soft goats cheese with shallot accompanied by a small glass of Coteaux du Tricastin.
A little stewed apple (scrumped) with cinammon, molasses and sultanas.
A glass of Janneau armagnac.
All pretty much left-overs from the weekend. Can't wait.
Post by: Regulator on 08 September, 2008, 06:41:37 pm
I'm not feeling well so comfort food is called for.
Post by: Che on 08 September, 2008, 06:44:46 pm
Post by: Eccentrica Gallumbits on 08 September, 2008, 08:18:51 pm
Post by: andygates on 08 September, 2008, 08:54:03 pm
The cat got the defrosting juice and now loves me again. :)
Post by: Andrew Br on 08 September, 2008, 10:28:32 pm
Mmmm. Meatballs and chips with Lingonberry jam.
Mmmm again because they also had mazarin.
I bought a bottle of beer, some marinated herring and a box of mazarin.
Nothing that I had intended so I will need to go back.
*Puts on grumpy old git hat*
Kids running around a furniture store at 21.00. What's that all about, eh ?
*Decides to keep grumpy old git hat on for now*
Post by: rower40 on 13 September, 2008, 08:04:01 pm
So the trailer got coupled to the commuting bike, and off to Somerfields I trekked.
I am now unable to move, after an exceptional blow-out of home-made Spag. Bol. which has been simmering on the stove for an hour or so.
Nom Nom Nom. [/burp]
It is, in fact, the only meal I know how to cook.
Post by: toekneep on 14 September, 2008, 08:54:36 am
Post by: Zoidburg on 14 September, 2008, 05:35:38 pm
A mousaka from sainsburys with cheese and a shiraz
:thumbsup:
Post by: delthebike on 14 September, 2008, 05:46:49 pm
Single bloke shoppingMRE, Meal Ready to Eat. Three lies for the price of one. :hand: Don't do it!
A mousaka from sainsburys with cheese and a shiraz
:thumbsup:
Post by: Zoidburg on 14 September, 2008, 05:51:12 pm
Post by: Chris S on 14 September, 2008, 05:51:25 pm
Post by: toekneep on 14 September, 2008, 06:04:18 pm
Full on Roast. Chicken, roast tatties and an assortment of veggies. Rhubarb & Custard to follow. All home grown ('cept the Chicken). :thumbsup:Snap! Well except that none of it is home grown and we don't do puddings. In fact, apart from the chicken and spuds it's probably completely different. ;D (Smells damn good at the moment though).
Post by: TimO on 14 September, 2008, 06:21:13 pm
Single bloke shopping
A mousaka from sainsburys with cheese and a shiraz
ie That well known Italian food category, Man-alone-ee. ;D
Post by: Rhys W on 14 September, 2008, 08:37:49 pm
Post by: FatBloke on 14 September, 2008, 08:52:33 pm
The downside was having to butcher the carcass into portions before breakfast this morning! :-\
Post by: Cudzoziemiec on 15 September, 2008, 05:26:26 am
Post by: Eccentrica Gallumbits on 15 September, 2008, 06:38:07 pm
Post by: mike on 15 September, 2008, 07:07:42 pm
Not sure which we'll actually eat, I've just polished off half a jar of pickled onions and a nice bit of cheddar, so I'm not actually all that hungry any more...
Post by: Eccentrica Gallumbits on 15 September, 2008, 07:12:48 pm
Post by: blackpuddinonnabike on 15 September, 2008, 07:15:19 pm
Post by: Eccentrica Gallumbits on 15 September, 2008, 09:11:53 pm
(http://img.photobucket.com/albums/v379/Flossiesdoll/Random%20stuff/crumble.jpg)
(http://img.photobucket.com/albums/v379/Flossiesdoll/Random%20stuff/crumble2.jpg)
Post by: andygates on 15 September, 2008, 09:45:07 pm
Post by: Cudzoziemiec on 16 September, 2008, 05:01:37 am
Post by: Andrew Br on 16 September, 2008, 12:38:10 pm
With vodka :hand:
Finnish drinking song:-
"Now !"
I thankyou.
Post by: Regulator on 16 September, 2008, 05:35:57 pm
If I'm taken to my favourite Lapp restaurant tonight, I'll probably be having reindeer or elk.
With vodka :hand:
Finnish drinking song:-
"Now !"
I thankyou.
Ah... the Finns. I had a Finnish boyfriend once who explained the difference between the various Northern Europeans.
Dane get drunk and become morose.
Swedes get drunk and become boisterous.
Finns get drunk and fight with knives.
Post by: Wowbagger on 16 September, 2008, 05:40:41 pm
Post by: mike on 16 September, 2008, 05:41:36 pm
Schnapps (or whatever it's called there, memory is all a bit blurred to be honest) + sauna + lots of naked jumping into a bloody freezing lake. The next day was horrid.
I'm meeting her for a drink in London tonight too - what's the English equivalent? 8 pints of lager, a kebab and a fight?
Post by: blackpuddinonnabike on 16 September, 2008, 05:43:58 pm
I nearly died drinking with a swede last month.
Schnapps (or whatever it's called there, memory is all a bit blurred to be honest) + sauna + lots of naked jumping into a bloody freezing lake. The next day was horrid.
I'm meeting her for a drink in London tonight too - what's the English equivalent? 8 pints of lager, a kebab and a fight?
Now see, you don't really want to know do you? You just wanted us all to know that there's a chance you'll be getting naked with a Swedish lady tonight... :P
Post by: mike on 16 September, 2008, 05:46:23 pm
Mrs Mike - look away now!!
she's six feet tall and blonde.
Post by: Ariadne on 16 September, 2008, 05:49:23 pm
Post by: pcolbeck on 16 September, 2008, 06:54:02 pm
Post by: clarion on 17 September, 2008, 11:06:29 am
Post by: Butterfly on 17 September, 2008, 11:15:45 am
Post by: Andrew Br on 17 September, 2008, 06:22:04 pm
Ah... the Finns. I had a Finnish boyfriend once who explained the difference between the various Northern Europeans.
Dane get drunk and become morose.
Swedes get drunk and become boisterous.
Finns get drunk and fight with knives.
Sounds about right !
Finnish drinking joke-
Pertii and Hannu meet in their local bar. It's winter.
They both sit down and drink a beer and a schnapps, a beer and a schnapps.
Pertii says "Do you think it will snow ?"
More beer, more schnapps. An hour goes by.
Pertii says "I think it will snow."
More beer, more schnapps. Two hours go by.
Hannu says "Did you come to talk or did you come to drink."
I regret that I won't be getting naked with any Finnish women this evening :(
Post by: tiermat on 18 September, 2008, 11:11:10 am
nom nom nom
Post by: Dinamo on 18 September, 2008, 03:55:32 pm
washed down with a couple of pints of Real-ale
Post by: toekneep on 18 September, 2008, 07:27:30 pm
Post by: CathH on 18 September, 2008, 07:47:40 pm
Post by: peliroja on 18 September, 2008, 07:50:14 pm
Post by: Jezza on 22 September, 2008, 07:10:43 pm
Post by: Polar Bear on 22 September, 2008, 07:17:24 pm
I'll be needing a lie down then :thumbsup:
Post by: alan on 25 September, 2008, 09:34:01 pm
Post by: peliroja on 25 September, 2008, 09:37:50 pm
Post by: Gus on 26 September, 2008, 05:05:13 pm
Post by: clarion on 26 September, 2008, 05:06:39 pm
Post by: geraldc on 26 September, 2008, 06:25:45 pm
Read an article about Danish gourmet Hot dogs, and then spent a day thinking about nothing but hot dogs.
Post by: Mike J on 26 September, 2008, 06:32:45 pm
Post by: Jezza on 26 September, 2008, 06:33:00 pm
Post by: Polar Bear on 26 September, 2008, 06:34:08 pm
Raspberries and yoghurt for afters hopefully ...
Post by: peliroja on 26 September, 2008, 06:39:13 pm
Ready meal in the mike as we *still* don't have a kitchen... >:(Again. :'(
Post by: Gus on 26 September, 2008, 06:58:12 pm
I must try to rent our unions flat in Kensington and invite you and WP on a homecooked mealReady meal in the mike as we *still* don't have a kitchen... >:(Again. :'(
(Not necessary danish cousine) ;)
Post by: Wowbagger on 26 September, 2008, 07:01:20 pm
Post by: Mrs Pingu on 26 September, 2008, 07:17:34 pm
nom nom nom
Post by: eck on 26 September, 2008, 07:20:41 pm
yummy pasta with chicken & bacon in white wine cream sauce, wot Pingu has just brought to me. :PWell, he'd better get away to his bed as soon as he's done the washing up: he's due down here at 7 of the clock tomorrow. :thumbsup:
nom nom nom
Post by: pcolbeck on 01 October, 2008, 04:03:15 pm
Post by: toekneep on 01 October, 2008, 04:05:04 pm
Post by: tiermat on 01 October, 2008, 04:05:39 pm
Post by: Regulator on 01 October, 2008, 04:05:47 pm
Post by: Ariadne on 01 October, 2008, 04:05:54 pm
We have Greek (and Italian) in-laws staying, and cooking for us tonight.
Yum!
Post by: tiermat on 02 October, 2008, 03:35:33 pm
Tonight, in a shocking display of preparedness we are having lamb meatballs and pasta, which is already made!!! :)
Post by: Mr Larrington on 02 October, 2008, 03:39:05 pm
Post by: RJ on 02 October, 2008, 05:24:23 pm
- Cold leftover pasta
- Eggs
- Cheese
Supper = frittata (http://en.wikipedia.org/wiki/Frittata)
Onions? Check. <quote> a simple meal for a farmer or laborer </quote>. Almost!
Post by: mike on 02 October, 2008, 06:02:29 pm
Nom.
Post by: toekneep on 02 October, 2008, 06:22:49 pm
Post by: alan on 02 October, 2008, 06:38:55 pm
Sweetcorn and tuna bake with a cheesy/breadcrumb/toasted sesame seed topping. I've just put it in the oven and now I'm going to pour a glass of wine because it has been one of those days.
65 miles via the M6.
Will there be any left in 55 mins? ;)
Post by: GillP on 02 October, 2008, 06:42:30 pm
Sweetcorn and tuna bake with a cheesy/breadcrumb/toasted sesame seed topping. I've just put it in the oven and now I'm going to pour a glass of wine because it has been one of those days.
65 miles via the M6.
Will there be any left in 55 mins? ;)
Not a chance ;D
Post by: alan on 02 October, 2008, 07:30:43 pm
Sweetcorn and tuna bake with a cheesy/breadcrumb/toasted sesame seed topping. I've just put it in the oven and now I'm going to pour a glass of wine because it has been one of those days.
65 miles via the M6.
Will there be any left in 55 mins? ;)
Not a chance ;D
:'(
Post by: numbnuts on 03 October, 2008, 12:29:00 pm
Post by: rafletcher on 03 October, 2008, 01:26:40 pm
Post by: Chris S on 03 October, 2008, 05:19:24 pm
Post by: toekneep on 03 October, 2008, 06:19:59 pm
Post by: pcolbeck on 04 October, 2008, 06:24:57 pm
Post by: clifftaylor on 04 October, 2008, 06:33:20 pm
Post by: pcolbeck on 04 October, 2008, 07:32:22 pm
In 10 minutes we are having a full roast dinner with a pork joint from my friends old fashioned pigs that he raised in his paddock. It smell lovely I'm starving. Followed by home made steam pudding.The pig did not die in vain. I am replete.
Post by: peliroja on 04 October, 2008, 07:33:48 pm
Post by: Tim Hall on 04 October, 2008, 07:36:49 pm
Strawberries for pudding.
Post by: Pete on 04 October, 2008, 07:41:43 pm
No apologies for the shameless plug of my own thread!
Post by: Tom B on 04 October, 2008, 08:25:48 pm
Fill up on ciabatta & marmite then there's lots of hotel chocolat choc
Post by: Frenchie on 06 October, 2008, 01:06:38 pm
Post by: andygates on 09 October, 2008, 07:20:49 pm
Post by: toekneep on 08 November, 2008, 05:16:19 pm
Post by: pcolbeck on 08 November, 2008, 05:18:45 pm
Post by: Gus on 08 November, 2008, 06:10:14 pm
Post by: TimO on 08 November, 2008, 07:08:25 pm
Yum. :thumbsup:
Post by: alan on 08 November, 2008, 07:11:34 pm
Grolsch.
Chocolate
Post by: JohnP on 08 November, 2008, 07:35:13 pm
Post by: IanDG on 08 November, 2008, 07:40:10 pm
Post by: dasmoth on 09 November, 2008, 08:58:51 pm
Post by: LE on 09 November, 2008, 09:03:28 pm
Post by: citoyen on 10 November, 2008, 02:50:17 pm
d.
Post by: PaulR on 10 November, 2008, 02:54:22 pm
Post by: BornAgainCyclist on 10 November, 2008, 02:58:06 pm
Post by: bikenerd on 10 November, 2008, 03:00:38 pm
Yum yum yum. One of those meals that takes 3 hours to cook* and
* Unattended in an oven, thankfully.
Post by: mike on 10 November, 2008, 03:11:48 pm
Post by: Tiger on 10 November, 2008, 04:26:54 pm
Post by: citoyen on 10 November, 2008, 04:44:18 pm
My mum used to do tongue a lot
Yeah, I read that round the back of the bike sheds.
(I really am very sorry indeed but I just couldn't resist!)
d.
Post by: Wowbagger on 10 November, 2008, 04:57:40 pm
I won't eat tongue. I'd never eat anything that's been in an animal's mouth. I'd much prefer a boiled egg.
</terrible joke favoured by my late father>
We are having a large beef stew with dumplings. An old friend of ours is coming to stay for a few days and its readiness should coincide with her arrival. She's never learned to ride a bike and I'm hoping to give her a go on the back of the tandem. :demon:
Post by: Sergeant Pluck on 10 November, 2008, 05:04:38 pm
<terrible joke favoured by my late father>
I won't eat tongue. I'd never eat anything that's been in an animal's mouth. I'd much prefer a boiled egg.
</terrible joke favoured by my late father>
:)
Post by: Gus on 10 November, 2008, 05:59:46 pm
Danish meatballs and salad (red cabbage, orange, walnuts) :P :P
Post by: toekneep on 10 November, 2008, 06:35:26 pm
Post by: Chris S on 10 November, 2008, 07:19:55 pm
Post by: peliroja on 10 November, 2008, 07:25:03 pm
Post by: Analog Kid on 11 November, 2008, 04:46:40 pm
Post by: Regulator on 11 November, 2008, 05:02:08 pm
Post by: JohnP on 11 November, 2008, 05:04:06 pm
Post by: citoyen on 11 November, 2008, 05:22:53 pm
I can't make my mind up - meat or fish?
I thought you'd made your mind up on that one a long time ago. ;)
d.
Post by: rower40 on 11 November, 2008, 06:56:03 pm
Well & Truly earned, as I ran to work this morning, and back again tonight. And I'm so unfit that it took over 30 mins each way.
I may open that tub of Ben & Jerry's Ice Cream in a bit.
* - there's WD40 obviously, but nothing edible.
Post by: Chris S on 11 November, 2008, 07:52:37 pm
Post by: Regulator on 11 November, 2008, 08:13:26 pm
I can't make my mind up - meat or fish?
I thought you'd made your mind up on that one a long time ago. ;)
d.
;D
Post by: border-rider on 11 November, 2008, 08:52:21 pm
mmm mmmm mm
Post by: Aidan on 11 November, 2008, 09:01:24 pm
not sure being in the square made any difference though
Post by: Phil on 11 November, 2008, 09:04:47 pm
Post by: woollypigs on 12 November, 2008, 10:08:40 am
I'm happy it is a nice day outside so that we can have the windows open ... ;)
Post by: peliroja on 12 November, 2008, 10:11:48 am
Post by: Analog Kid on 12 November, 2008, 06:09:10 pm
Sea bass with saffron spuds, red peppers, tomatoes & anchovies. Which I'm just about to go and start prepping...
Which was brilliant.
Tonight it's some kind of dauphinoise potato affair with smoked mackeral in it, innit!
Which I'm just about..etc..etc
:)
Had the Indian option from Deliverance yesterday yum yum and boy are we paying for it today!!!
I'm happy it is a nice day outside so that we can have the windows open ... ;)
If you'd seen the film you'd know all about...... ;)
Post by: Jezza on 16 November, 2008, 10:18:36 am
Directions
Cycle down the drive then left along Ferry Road. At the harbour turn right. Proceed in a westerly direction until you come to the Sole Bay Fish Company hut. Purchase 1 smoked haddock and 1 cod or other white fish fillet. Return directly home. Do not take a quick turn around the block. Do not pass the Harbour Inn (that way danger lies). Do not fancy a quick dash down to Dunwich and back. Your fish will not appreciate it.
Ingredients
1 cod fillet
1 smoked haddock
3 hard boiled eggs
milk
butter
flour
capers
potatoes
parsley
Method
Cook the potatoes. Add the fish fillets to a saucepan of milk and simmer until done. Flake the fish and add to a buttered oven dish. Slice the hard boiled eggs into chunks and add to dish. Make a white sauce by melting butter, flour and the milk that the fish was cooked in. Add chopped parsley. Rinse and chop the capers and add to the buttered dish containing the fish and eggs. Pour the parsley sauce over the top. Mash the potatoes and then stir briskly with a wooden spoon until creamy. Spread the potatoes over the top of the dish and using a fork, lightly score the surface. Bake in the Aga top oven. Serve with broccoli, peas, courgettes, etc.
Post by: Phil on 16 November, 2008, 04:04:07 pm
Nom nom nom.
Post by: Kathy on 16 November, 2008, 04:40:59 pm
Post by: Regulator on 16 November, 2008, 04:58:59 pm
Post by: IanDG on 16 November, 2008, 05:11:42 pm
Post by: TimO on 16 November, 2008, 05:24:40 pm
Post by: annie on 16 November, 2008, 06:54:51 pm
Post by: Wowbagger on 16 November, 2008, 07:12:01 pm
Post by: Tim Hall on 16 November, 2008, 07:48:10 pm
Post by: Wowbagger on 16 November, 2008, 07:54:16 pm
Just had it. Roast pork (got the crackling to crackle, hurrah!), roast spuds (done in olive oil), carrots cooked in wine, braised fennel, broccoli.
Head's better then? ;)
Post by: Tim Hall on 16 November, 2008, 08:04:53 pm
Post by: toekneep on 16 November, 2008, 08:07:06 pm
Post by: Air Dancer on 16 November, 2008, 08:20:15 pm
Post by: Bez on 16 November, 2008, 08:22:31 pm
It was better than it sounds.
Post by: cometworm on 16 November, 2008, 08:44:24 pm
Post by: toekneep on 17 November, 2008, 06:22:56 pm
Post by: peliroja on 17 November, 2008, 06:23:52 pm
Post by: delthebike on 17 November, 2008, 06:29:34 pm
A microwave meal. No sodding, arsing, bleeding kitchen. >:(You don't need a kitchen, Clicky (http://www.mailonsunday.co.uk/femail/article-1086413/The-REAL-Green-Goddess-The-eco-friendly-granny-lived-cooked-food-heating--lightbulbs-35-years.html), although it can be useful.
Post by: Wowbagger on 17 November, 2008, 06:31:59 pm
I'm hungry!
Post by: annie on 17 November, 2008, 07:50:00 pm
Post by: Chris S on 17 November, 2008, 08:02:46 pm
The "not drinking during the week" policy is currently on hold ;D.
Post by: CathH on 21 November, 2008, 08:26:25 pm
I've confiscated the other half's Starbar as he's two hours (at least) late out of work. I'm a Friday-night wallflower.
Post by: Chris S on 21 November, 2008, 08:37:15 pm
Post by: RogerT on 21 November, 2008, 08:46:57 pm
Possibility of ice cream in a bit if i behave myself ;) ( post above from Chris S has some relevance )
Post by: Gus on 21 November, 2008, 09:06:22 pm
turkey with quinoa and ratatouille sprinkled with sesame and sweet/sour sauce
and a chilled lager.
Post by: Phil on 21 November, 2008, 09:15:53 pm
Post by: andrewc on 21 November, 2008, 09:22:31 pm
I'm currently simmering a large pan of chorizo, leeks & rice in stock and cursing Andy Gates for posting such a ruinous recipe. Some Rioja is being quaffed as well :P
Post by: RJ on 22 November, 2008, 09:15:05 pm
Yum.
Post by: citoyen on 23 November, 2008, 11:45:07 am
Just debating whether or not I can be bothered to do the boulangere potatoes to go with it...
d.
Post by: Chris S on 23 November, 2008, 12:03:49 pm
Beef stew and Mrs S's lovely hot, firm dumplings :thumbsup:.
Post by: David Martin on 23 November, 2008, 06:03:11 pm
Raid the freezer - no redcurrants left. However there was a bag of beetroot, cooked and sliced. And a bag of chillies.
Add a bit of root ginger, couple of small onions, a carrot and half a jar of scottish grape and blackberry jelly and I'm good to go.
Saute finely chopped root ginger and the onions to soften. Add strips of pheasant breast. Add carrots.
When suitably browned, add jelly and beetroot. At the last moment add the finely chopped chilli. Serve with tagliatelli or spaghetti.
It was quite tasty but the kids didn't go for it. And it was very purple. I like beetroot.
..d
Post by: Martin109 on 23 November, 2008, 06:06:10 pm
Post by: Polar Bear on 23 November, 2008, 06:08:43 pm
Post by: mike on 23 November, 2008, 06:09:04 pm
Post by: TimO on 23 November, 2008, 06:09:31 pm
I love mash. :thumbsup:
Post by: LE on 23 November, 2008, 08:32:32 pm
Post by: Mrs Pingu on 23 November, 2008, 09:22:51 pm
Post by: PerkyGirl on 23 November, 2008, 09:41:49 pm
PG
putting off doing the washing up -)
Post by: TimO on 23 November, 2008, 09:50:19 pm
...putting off doing the washing up -)
Well, you probably can't move after eating all that lot. ;D
I'm more technologically advanced than you, I'm putting off filling the dish washer!
... and welcome to the forum. :thumbsup:
Post by: PerkyGirl on 23 November, 2008, 10:03:21 pm
PG
Post by: clarion on 24 November, 2008, 09:17:25 am
Post by: alan on 24 November, 2008, 09:53:50 am
Have been avoiding hills for a very long time
& avoiding dish washing for even longer.
What the world needs now is a machine that will empty the dishwasher & put the contents in their respective cupboards.Marj says there is just such a machine:it's called an Alan.I thought that was a cyclo-cross bike
Post by: alan on 24 November, 2008, 08:36:33 pm
Post by: peliroja on 24 November, 2008, 08:41:57 pm
Post by: andygates on 24 November, 2008, 08:44:15 pm
I need to go shopping. ;D
Post by: TimO on 24 November, 2008, 09:14:03 pm
Post by: eck on 24 November, 2008, 09:16:23 pm
Half a packet of Crawford's "Pink Wafers", I need to get home. :-\Aw, you didn't leave the other half of the packet at home did you? ::-)
Post by: Regulator on 25 November, 2008, 12:07:30 pm
Post by: mike on 25 November, 2008, 08:12:14 pm
Mrs Mike is away, I'm not normally allowed.. :D
Post by: Wowbagger on 25 November, 2008, 08:13:26 pm
sprouts!! Nom nom nom.
Mrs Mike is away, I'm not normally aloud.. :D
...except when you have sprouts.
Post by: Gus on 25 November, 2008, 08:23:46 pm
Lamb hot pot with dried fruits, almonds and Quinoa :D :D
Post by: Torslanda on 25 November, 2008, 08:37:11 pm
Tomorrows supper is in the oven and is a beef curry which is slow cooking.
J
Post by: andygates on 25 November, 2008, 08:48:53 pm
Post by: goatpebble on 26 November, 2008, 11:00:46 pm
Grilled peppered sirloin on a bed of leaves, balsamic vinegar and shaved parmesan.
I'm glad I am not the only one who suffers from hairy cheese.
I had to shave a lump of Gruyere this evening. Once the blue fur had been removed, I grated it over a pan of crusty potato and speck.
Post by: LE on 27 November, 2008, 07:04:41 am
Post by: Jacomus on 27 November, 2008, 02:15:06 pm
Post by: annie on 27 November, 2008, 07:12:41 pm
Post by: andrewc on 27 November, 2008, 07:16:54 pm
Post by: Phil on 27 November, 2008, 07:18:02 pm
Post by: andrewc on 27 November, 2008, 07:31:32 pm
Tuna pasta salad. One of those days when only comfort food will do.
Yes, damp & miserable.
PS were you riding up Myrtle St last night with a young lady in tow ? Approx 7:20
Post by: alan on 27 November, 2008, 08:17:50 pm
.
PS were you riding up Myrtle St last night with a young lady in tow ? Approx 7:20
& if not,why not ;D
Post by: Snakehips on 28 November, 2008, 08:15:44 pm
Snake
Post by: LE on 29 November, 2008, 05:54:45 pm
Post by: Ariadne on 29 November, 2008, 06:00:32 pm
Post by: bikenerd on 29 November, 2008, 06:09:11 pm
Beer - Co-op wheat beer, actually brewed in Bavaria!
Chocolate banana cake - Just out of the oven and smells amazing
Pizza, beer, cake. Does it get any better? :thumbsup:
Post by: TimO on 29 November, 2008, 06:14:48 pm
Chocolate banana cake - Just out of the oven and smells amazing
Quick, get the recipe to Snakehips (http://yacf.co.uk/forum/index.php?topic=11502.msg205869#msg205869). :)
Post by: Eccentrica Gallumbits on 29 November, 2008, 06:26:40 pm
Curry! Heading out soon to the Great Audax Hoolie.
+1. I should probably have a shower and put some clothes on first though.
Post by: Ariadne on 29 November, 2008, 06:27:44 pm
Post by: Wowbagger on 29 November, 2008, 06:28:24 pm
Post by: Jurek on 29 November, 2008, 06:35:13 pm
It has yet to go in the pan.
*impatient x 10*
Post by: bobajobrob on 29 November, 2008, 06:36:34 pm
Post by: toekneep on 29 November, 2008, 06:41:34 pm
Post by: clifftaylor on 29 November, 2008, 06:56:03 pm
Post by: Wendy on 29 November, 2008, 06:57:33 pm
Post by: alan on 29 November, 2008, 07:14:08 pm
Post by: Wowbagger on 29 November, 2008, 08:03:39 pm
Curry here too. Not nipping out anywhere though - home-produced (well, out of a jar).
I'm now in "waffer-theen meent" mode.
Post by: Julian on 29 November, 2008, 08:05:04 pm
:D
Post by: peliroja on 29 November, 2008, 08:09:25 pm
Post by: bobajobrob on 30 November, 2008, 08:52:06 am
Pheasant stew, made from freshly shot pheasant.
The pheasant stew was great. I also had home made sorrel soup, which was yummy. Tastes just like rhubarb!
Post by: Tim Hall on 30 November, 2008, 09:48:09 pm
Post by: bobajobrob on 02 December, 2008, 12:10:04 am
Does freshly shot pheasant taste different to "hung" pheasant?
I have no idea!
Post by: mike on 02 December, 2008, 07:15:40 am
Does freshly shot pheasant taste different to "hung" pheasant?
I have no idea!
yes, less gamey.
Post by: GruB on 02 December, 2008, 08:06:19 pm
Post by: Jaded on 02 December, 2008, 08:08:30 pm
Post by: Ariadne on 02 December, 2008, 08:12:22 pm
Post by: rafletcher on 02 December, 2008, 08:32:24 pm
Post by: eck on 02 December, 2008, 08:39:12 pm
couscous with olives and sundried tomatoes and veg
Home made 3 bean soup with chorizo, with crusty bread.Ha! You lot and your big city ways. ::-)
I'm not long back from a 3 hour drive home in the snow. I've just had a roll with two sausages and Branston Pickle, accompanied by several glasses of Merlot.
There, now you know the secret of my success in winning the yACF Ecosse Highest BMI award. :P ;D
Post by: Phil on 04 December, 2008, 01:45:20 am
Tuna pasta salad. One of those days when only comfort food will do.
Yes, damp & miserable.
PS were you riding up Myrtle St last night with a young lady in tow ? Approx 7:20
Whoops, only just seen your reply! Yes, that was me and Jen, well spotted. You really must come say hello one of these days :P
Post by: andrewc on 04 December, 2008, 05:03:42 pm
Tuna pasta salad. One of those days when only comfort food will do.
Yes, damp & miserable.
PS were you riding up Myrtle St last night with a young lady in tow ? Approx 7:20
Whoops, only just seen your reply! Yes, that was me and Jen, well spotted. You really must come say hello one of these days :P
I was head down & heading for some Beethoven at the Philharmonic, otherwise I'd have leapt in front of you & said hello! As it was I just caught sight of a young chap on a fixed wheel and thought "was that Phil?" and you'd gone.
Post by: andygates on 06 December, 2008, 08:37:50 pm
Loads of spices including the regular curry stuff, some jerk seasoning, lots of turmeric, cinnamon, tamarind, mango chutney, GOAT! and almonds, raisins, apricots, onion, celery and tomatoes -- fry the spices to wake 'em up, then fry the goat and remove. Soften the onions and celery, return the goat to the pan, add a can of tomatoes and a pint of stock, cover and slow-cook in the oven for three hours. Serve with plain brown rice.
*food coma*
Post by: Clare on 06 December, 2008, 09:05:27 pm
Post by: citoyen on 06 December, 2008, 11:32:42 pm
I keep thinking I ought to eat more oysters but rarely do anything about it. However, the natives are pretty much at the peak of their season right now and I was in town this morning so thought why the hell not! Natives are a bugger to open compared to rock oysters but the extra effort is well worth it - food does not come much finer.
For a main course, my wife made us meatballs to the Leon (http://www.leonrestaurants.co.uk/) recipe. A marvellously tasty treat.
d.
Post by: Julian on 06 December, 2008, 11:49:53 pm
Curry goat a la Andy, because there was a half-leg of goat at the farmers' market (the goat-cheese man had had a cull!):
Loads of spices including the regular curry stuff, some jerk seasoning, lots of turmeric, cinnamon, tamarind, mango chutney, GOAT! and almonds, raisins, apricots, onion, celery and tomatoes -- fry the spices to wake 'em up, then fry the goat and remove. Soften the onions and celery, return the goat to the pan, add a can of tomatoes and a pint of stock, cover and slow-cook in the oven for three hours. Serve with plain brown rice.
*food coma*
Send me a doggy-bag? :D
Post by: JohnP on 07 December, 2008, 12:35:46 am
All in a family group of long lost cousins. Great evening.
Post by: nicknack on 07 December, 2008, 01:47:01 am
Large doner kebab.
It's a tradition, like, innit?
Post by: Jaded on 07 December, 2008, 09:10:46 am
Kids ate too, so not everything was hot.
Post by: Zoidburg on 07 December, 2008, 05:28:55 pm
French bread, two fried eggs
Follwed by some brie and a nice shiraz
Post by: alan on 07 December, 2008, 05:54:32 pm
Well it certainly will NOT be Irish pork
Post by: rogerzilla on 07 December, 2008, 05:56:10 pm
Post by: Gus on 07 December, 2008, 05:57:43 pm
A couple of open sandwiches on ryebread and a lager
Post by: Zoidburg on 07 December, 2008, 05:58:53 pm
These are sainsburys finest kitten sausages
Well it certainly will NOT be Irish pork
Free range and organic kittens I might add - before you all accuse me of being an unethical monster
Post by: alan on 07 December, 2008, 06:07:09 pm
Free range and organic kittens
that's o.k. then :)
Post by: Snakehips on 07 December, 2008, 06:35:41 pm
What happens after that , well WGAS
Snake
Post by: Ariadne on 07 December, 2008, 06:40:41 pm
Post by: TimO on 07 December, 2008, 07:06:32 pm
I fancied some red wine with it, and after a quick hunt around in my booze store, I found a bottle of 2004 Cotes du Ventoux. That may make it a bit older than ideal, according to a quick check with Google, but I doubt my palate is that good at discerning any issues with it.
Now, what for afters...?
Post by: alan on 07 December, 2008, 09:28:25 pm
Post by: spesh on 07 December, 2008, 10:08:25 pm
Nom nom nom...
* From Hampshire, so it said on the packaging. ;)
Post by: teamonster on 07 December, 2008, 10:22:39 pm
Post by: bobajobrob on 07 December, 2008, 11:01:44 pm
Last night was sorrell soup. Mmmm.
Post by: rower40 on 08 December, 2008, 09:19:57 pm
And there's still most of a Saucepan-full of the sauce for tomorrow.
:thumbsup: :thumbsup:
Post by: CathH on 09 December, 2008, 01:00:10 pm
Post by: Really Ancien on 09 December, 2008, 09:32:39 pm
Damon.
Post by: BornAgainCyclist on 10 December, 2008, 02:22:04 pm
Post by: clarion on 10 December, 2008, 02:25:44 pm
Tonight, it'll be some leftover (and awfully nice) stuff cooked by Butterfly with baked spuds. Simple and lovely.
Post by: pcolbeck on 10 December, 2008, 04:56:02 pm
Post by: mike on 10 December, 2008, 04:58:29 pm
The LBS didnt have the part I needed but the butchers next door had a few dressed & ready for the oven, I couldnt resist. Need to go and dig up our last few spuds.
Post by: pcolbeck on 10 December, 2008, 05:01:54 pm
Post by: JohnP on 10 December, 2008, 05:19:51 pm
Post by: toekneep on 10 December, 2008, 06:47:30 pm
Post by: GruB on 10 December, 2008, 06:57:26 pm
Blend for soup.
Post by: Ariadne on 10 December, 2008, 07:01:37 pm
I'm having fish cakes and peas.
Post by: kyuss on 10 December, 2008, 07:02:32 pm
Post by: clarion on 10 December, 2008, 07:55:53 pm
Tonight, it'll be some leftover (and awfully nice) stuff cooked by Butterfly with baked spuds. Simple and lovely.
And very nice it is too, but I was too tired to eat much :( :( :(
Post by: alan on 10 December, 2008, 07:56:51 pm
Corned beef hash, one of my favourites.
one of mine too
Post by: Snakehips on 12 December, 2008, 01:30:47 pm
I have just been reminded of this because I have just had the same again for lunch. Stick with a winning formula I say.
(http://beta.yudu.com/item_files/25487/9b94a1d7e/CCardRedIn.jpg)
Post by: peliroja on 13 December, 2008, 08:12:11 pm
Post by: Chris S on 13 December, 2008, 08:16:51 pm
Mince Pies and Custard for afters. *burp*
And I'm losing weight... That's the power of the One Hundred push-ups Challenge ;D
Post by: Gandalf on 16 December, 2008, 07:42:50 pm
Post by: goatpebble on 16 December, 2008, 09:55:01 pm
I made a hundred of the little bastards. Crispy little slices of artisan peasant kissed bread, topped with fresh cheese, local serano type ham, dribbles of olive oil from my friend's trees...
Bloody hell, I will be eating them for breakfast as well!
Post by: Julian on 16 December, 2008, 09:57:37 pm
;D
Post by: goatpebble on 16 December, 2008, 10:08:18 pm
I feel it was getting the peasants to kiss the bread that may have let you down, GP. If someone saw, and the peasant was traditionally grubby, as the best peasants should be... well... what can I say? There are philistines out there who fail to appreciate the authenticity of peasant kissed bread.
;D
Yeh, but how come I didn't get a kiss from a peasant?
I'd like to know what its like. Grubby rythmes with stubbly, and that sounds ok.
Post by: Julian on 16 December, 2008, 10:18:55 pm
I feel it was getting the peasants to kiss the bread that may have let you down, GP. If someone saw, and the peasant was traditionally grubby, as the best peasants should be... well... what can I say? There are philistines out there who fail to appreciate the authenticity of peasant kissed bread.
;D
Yeh, but how come I didn't get a kiss from a peasant?
I'd like to know what its like. Grubby rythmes with stubbly, and that sounds ok.
That can be arranged with no problems.
CLARION! Over here a minute! ;)
Post by: Valiant on 18 December, 2008, 06:33:49 pm
Gonna give it a good clean tomorrow and restock on Saturday :)
Post by: bobajobrob on 18 December, 2008, 06:55:06 pm
Post by: andygates on 18 December, 2008, 07:05:09 pm
Post by: mike on 18 December, 2008, 07:21:44 pm
Post by: Bez on 21 December, 2008, 08:19:48 pm
They went very well together - the cake is of course optional.
Post by: toekneep on 21 December, 2008, 08:44:34 pm
Post by: citoyen on 27 December, 2008, 09:29:19 am
tomorrow, turkey risotto
the day after, turkey stroganoff...
d.
Post by: toekneep on 27 December, 2008, 05:01:11 pm
tonight, turkey curry
Same here, we seem to have it about this time every year. I don't know why we are so predictable. ;D
Post by: Marj on 27 December, 2008, 07:31:49 pm
Post by: MSeries on 27 December, 2008, 07:32:54 pm
Post by: andrewc on 27 December, 2008, 07:36:14 pm
Post by: annie on 27 December, 2008, 08:42:16 pm
Post by: andygates on 27 December, 2008, 08:43:11 pm
Post by: Maffie on 27 December, 2008, 08:49:25 pm
Post by: alan on 27 December, 2008, 09:20:08 pm
hmm must consult alan to see if he has room for pudding ;D
Is the Pope catholic ::-)
Post by: andyoxon on 29 December, 2008, 05:36:58 pm
Post by: PerkyGirl on 29 December, 2008, 06:00:20 pm
The Bambi soup comment above made me remember......IKEA (yup, the big blue Swedish furniture pit of purgatory) sells reindeer salami which makes just about the finest pizza topping ever....we had it on Christmas Eve as a celebration of bah-humbugginess :thumbsup:
PG
Post by: Chris S on 29 December, 2008, 06:06:11 pm
Post by: Tom B on 29 December, 2008, 06:10:33 pm
Followed by scones from local deli bakery :)
Post by: Jurek on 29 December, 2008, 06:13:23 pm
Supper will be made later......
Post by: Bez on 29 December, 2008, 06:24:20 pm
Post by: spesh on 29 December, 2008, 06:31:43 pm
Post by: toekneep on 29 December, 2008, 06:44:22 pm
Post by: LE on 29 December, 2008, 06:49:52 pm
Post by: mike on 29 December, 2008, 06:53:06 pm
Turkey curry ! And they said it will all be over by Christmas ...
+1 here. And turkey fajitias tomorrow.
Post by: andrewc on 29 December, 2008, 07:12:32 pm
I've got 12 bottles of red racked up in the kitchen but I've promised myself I'll only drink it at weekends....
Post by: toekneep on 29 December, 2008, 09:47:38 pm
I don't know because we are going out to celebrate Mrs. TKP's birthday. A local pub/hotel has recently been refurbished and it is either extremely good or they have got all their friends and relations to review it on the web. We shall find out soon. :demon:
I'm going with friends and relations reviewing it. The main courses were pretty good to be fair but the starter was crap and serving red wine at a few degrees above freezing is not good. Three real ale pumps on the brand spanking new bar and not one of them with any beer on was not a good start. They had these ridiculously pretentious knives with odd shaped handles that didn't work in the hand which really, really irritated me. (and the waitress it seemed to agree, the extra weight in the handles meant that they always managed to fall off the plates).
They must have spent many thousands of pounds on the refurbishment but lack of attention to detail means that it is probably wasted. Very sad.
Post by: Deano on 30 December, 2008, 11:56:33 pm
Post by: spesh on 01 January, 2009, 07:17:30 pm
Post by: LE on 01 January, 2009, 07:25:41 pm
Post by: alan on 01 January, 2009, 07:28:31 pm
It will be a 3 course Pudding menu ;D
with cream
without cream
with brandy cream.
Post by: toekneep on 01 January, 2009, 07:31:54 pm
Post by: tonycollinet on 01 January, 2009, 08:09:05 pm
Made it with maple syrup cured bacon - the extra sweetness seemed to complement it very well.
Now got to go get some more wine. Hic!
Post by: Tim Hall on 01 January, 2009, 10:19:03 pm
Post by: alan on 02 January, 2009, 02:48:29 pm
Post by: rafletcher on 02 January, 2009, 04:55:35 pm
Post by: Dinamo on 02 January, 2009, 04:56:22 pm
Post by: kyuss on 02 January, 2009, 05:54:03 pm
Post by: alan on 02 January, 2009, 05:56:28 pm
the healthy eating regime to start on Monday,
same plan here.
The spirit is willing so the flesh must not be weak for success to follow
Post by: nicknack on 02 January, 2009, 07:05:39 pm
I'm pigging out over the next couple of days in preparation for the healthy eating regime to start on Monday, so tonight it's chicken rogan josh, pilau rice and peshwari nan. And beer. Lots of beer.
I appear to be just having the beer.
It's a diet, innit.
Post by: Torslanda on 03 January, 2009, 11:07:52 am
What a way to go!
. . . and the winelist, please
J
Post by: JohnP on 04 January, 2009, 06:30:13 pm
Post by: alan on 04 January, 2009, 07:00:05 pm
Waiting for a respectable interval before allowing Marj. to force bread & butter pudding down me ::-)
Post by: pcolbeck on 04 January, 2009, 08:19:13 pm
Post by: spesh on 04 January, 2009, 09:16:20 pm
the healthy eating regime to start on Monday,
same plan here.
The spirit is willing so the flesh must not be weak for success to follow
Note that Kyuss didn't specify exactly which Monday... ;)
Post by: woollypigs on 04 January, 2009, 09:17:26 pm
Post by: Polar Bear on 04 January, 2009, 09:20:39 pm
Post by: Phil on 05 January, 2009, 07:47:44 pm
Post by: woollypigs on 05 January, 2009, 08:14:04 pm
Post by: peliroja on 05 January, 2009, 08:51:33 pm
something that Peli knocked up, it was rather nice :)It was a kind of vegetarian shepherd's pie. Lentil, tomato and green pepper base (with a hint of cinnamon) topped with garlic mash and cheddar cheese browned under the grill. Yum!
Post by: Chris N on 05 January, 2009, 09:12:14 pm
Post by: LE on 05 January, 2009, 09:28:44 pm
Post by: Valiant on 05 January, 2009, 11:26:54 pm
Post by: Tim Hall on 07 January, 2009, 08:49:38 pm
Onion, garlic, chopped and fried.
Chicken legs browned.
Tin (box actually) of toms
Half a swede found languishing in the fridge. Cut into big chunks.
Carrots
Spuds, sliced thick.
Splash of water.
Bring to boil, cook at maximum bongo pressure for 10 minutes. Cool under tap, eat.
Job done.
I heart pressure cookers.
Post by: Gus on 08 January, 2009, 03:41:16 pm
Chick peas, tomatoes, red pepper and cucumber.
Post by: numbnuts on 08 January, 2009, 03:52:01 pm
Post by: annie on 08 January, 2009, 03:55:46 pm
Seriously though, pasta with home made sauce and a salad. Followed by a healing smoothie.
Post by: Ariadne on 08 January, 2009, 03:59:25 pm
Post by: Chris S on 08 January, 2009, 04:53:59 pm
Probably be starving in half an hour though.
Post by: Wendy on 08 January, 2009, 05:10:24 pm
Having just chomped my way through an entire tray of mixed melon chunks and grapes from Tesco, I'm not sure I need any dinner as I'm stuffed!
Probably be starving in half an hour though.
That's the way of eating fruit, LOL!
Post by: alan on 08 January, 2009, 05:11:42 pm
Post by: Regulator on 08 January, 2009, 06:23:05 pm
I haven't made a curry in ages so I hope it's OK.
Post by: Chris S on 08 January, 2009, 07:41:59 pm
Post by: bobajobrob on 08 January, 2009, 07:50:47 pm
Post by: Tim Hall on 11 January, 2009, 06:17:39 pm
Post by: Snakehips on 11 January, 2009, 08:24:27 pm
(http://www.yudu.com/item_files/28169/52eadfed3/regards.jpg)(http://www.yudu.com/item_files/28170/346c719a5/from.jpg)(http://www.yudu.com/item_files/28171/5eb32df38/snakehips.jpg)
Post by: Gus on 11 January, 2009, 09:35:43 pm
Falafel with salad and a cola :-\
Post by: peliroja on 11 January, 2009, 09:53:07 pm
I love having a kitchen again!
Post by: citoyen on 12 January, 2009, 11:21:15 am
d.
Post by: nicknack on 12 January, 2009, 01:00:38 pm
Post by: Eccentrica Gallumbits on 12 January, 2009, 04:51:42 pm
Post by: Regulator on 12 January, 2009, 05:16:07 pm
I wish Mr R would hurry up and get home...
Post by: Regulator on 13 January, 2009, 05:17:45 pm
It's in the oven now and the smell is driving me crazy!
Post by: Wowbagger on 13 January, 2009, 05:19:04 pm
It's mackerel for us.
Post by: Regulator on 13 January, 2009, 05:19:44 pm
You mean you eat every day? Sheer luxury!
It's mackerel for us.
Not working means that I can have fun in the kitchen :thumbsup:
Post by: JohnP on 13 January, 2009, 05:21:13 pm
Post by: pcolbeck on 13 January, 2009, 05:25:07 pm
Post by: JohnP on 13 January, 2009, 05:27:27 pm
Post by: Regulator on 13 January, 2009, 05:30:08 pm
Post by: annie on 13 January, 2009, 06:10:54 pm
You mean you eat every day? Sheer luxury!
It's mackerel for us.
Not working means that I can have fun in the kitchen :thumbsup:
If you are not working then why aren't you here in my kitchen?
Post by: alan on 13 January, 2009, 06:18:36 pm
Post by: peliroja on 13 January, 2009, 08:58:49 pm
Post by: JohnP on 13 January, 2009, 09:15:10 pm
Butternut squash soup with chilli and coconut milk, and cheese on toast. :thumbsup:
That sounds really nice.
Post by: peliroja on 13 January, 2009, 09:19:25 pm
Post by: JohnP on 13 January, 2009, 09:21:23 pm
Post by: Pancho on 13 January, 2009, 10:55:22 pm
I hate veggie food. But I doubt we'll ever persuade Mrs P to drop the unhealthy habit so,from time to time, it's what we get.
Post by: vorsprung on 14 January, 2009, 04:34:01 pm
vegetarian pie.
I hate veggie food. But I doubt we'll ever persuade Mrs P to drop the unhealthy habit so,from time to time, it's what we get.
Possibly when she can catch and kill a vegetarian
Post by: Regulator on 14 January, 2009, 05:25:00 pm
Post by: Julian on 14 January, 2009, 05:44:48 pm
Fusion cooking FTW!
Post by: Regulator on 14 January, 2009, 05:47:04 pm
Parsnip faal and brussel sprout bhuna.
Fusion cooking FTW!
Are you planning to convert the flat heating to home produced natural gas or something? ;)
Post by: bikenerd on 14 January, 2009, 05:47:32 pm
Post by: andygates on 14 January, 2009, 06:15:40 pm
Post by: Julian on 14 January, 2009, 06:29:30 pm
Parsnip faal and brussel sprout bhuna.
Fusion cooking FTW!
Are you planning to convert the flat heating to home produced natural gas or something? ;)
Not being serious. ;D
We have a fridge full of fresh veg and I have zero motivation to cook any of it. And it's not like me at all not to want to cook, it's one of the things I like best about evenings!
Post by: peliroja on 14 January, 2009, 06:30:54 pm
Post by: bobajobrob on 14 January, 2009, 09:50:04 pm
Tonight: roasted carrots, suede, parsnips and onions with seasoning and balsamic vinegar. Cadbury's roses for desert (my housemate bought me them as I've been down in the dumps)
Yum yum.
Post by: Regulator on 15 January, 2009, 06:08:17 pm
A good, hearty, 'rib sticker' of a dish.
Post by: Julian on 15 January, 2009, 06:18:14 pm
:D
Post by: alan on 15 January, 2009, 07:17:39 pm
Tonight is my version of sausages and beans. A lovely, spicy linguiça cut into pieces and fried with a finely chopped onion and garlic, then slowly baked in the oven with butter beans, a little stock, some tomato puree and some extra paprika to give a bit more bite. It will be served with steamed vegetables.A bit of a dab hand in the kitchen you,aren't yer 8)
A good, hearty, 'rib sticker' of a dish.
Post by: Snakehips on 15 January, 2009, 07:48:00 pm
(http://www.yudu.com/item_files/28169/52eadfed3/regards.jpg)(http://www.yudu.com/item_files/28170/346c719a5/from.jpg)(http://www.yudu.com/item_files/28171/5eb32df38/snakehips.jpg)
Post by: Frenchie on 15 January, 2009, 10:49:01 pm
For "supper" I'll have some grapes.
Post by: simonp on 16 January, 2009, 12:13:25 am
Yum.
Post by: JohnP on 16 January, 2009, 08:38:43 pm
....
don't know where I got the idea from.
Post by: Regulator on 16 January, 2009, 08:55:04 pm
Post by: toekneep on 16 January, 2009, 08:59:37 pm
Slow roast shoulder of lamb (5 hours at a low heat), with celeriac mash and steamed vegetables.
Drool. We bought a huge shoulder of lamb today for Sunday's dinner (and probably at least two other dinners). My mouth is already watering. Enjoy your dinner Greg.
Post by: Wowbagger on 16 January, 2009, 09:05:45 pm
Post by: andygates on 16 January, 2009, 09:34:45 pm
Post by: TimO on 16 January, 2009, 09:41:52 pm
Post by: alan on 16 January, 2009, 09:53:35 pm
I'm trying to get my manboobs smaller than a 40"C cup :-[
Post by: woollypigs on 16 January, 2009, 09:54:42 pm
Post by: simonp on 16 January, 2009, 10:36:41 pm
Post by: nuttycyclist on 17 January, 2009, 12:00:10 am
Post by: FatBloke on 17 January, 2009, 12:58:33 pm
Post by: alan on 17 January, 2009, 01:02:41 pm
Post by: Gus on 17 January, 2009, 01:16:30 pm
I'm going rough camping with a bunch of MTB guys, I'm told dinner will be Steak and beer
Post by: mike on 17 January, 2009, 04:43:40 pm
Post by: goatpebble on 17 January, 2009, 10:18:29 pm
It seemed like a good thing.
Until the third glass.
I know, I am a weakling.
ps. did that rymthe, or rythme, or something. Goodness, note to self, don't drink and spell, or not.
Post by: simonp on 18 January, 2009, 01:17:16 am
then later on 4 slices of toast, just with olive oil based spread (bertoli what used to be olivio) and a mug of hot chocolate
Post by: Mike J on 18 January, 2009, 12:09:51 pm
Post by: rafletcher on 18 January, 2009, 03:56:00 pm
Post by: rogerzilla on 18 January, 2009, 04:00:16 pm
Post by: Mike J on 18 January, 2009, 04:43:25 pm
Post by: toekneep on 18 January, 2009, 06:17:20 pm
it's been in the oven about an hour and is starting to smell amazing - a shoulder of mutton with indian spices & yoghurt pushed into deep cuts all around it, with a bit of water in the tray covered in foil. I recon it's going to get about five hours at 140 degrees. I recon some daal, some sort of veggies and a couple of naan bread and we'll be :thumbsup:
And the traditional British equivalent for us. Shoulder of lamb, four hours at 170. Ours too is smelling wonderful.
Post by: Ariadne on 18 January, 2009, 06:32:43 pm
Post by: Tim Hall on 18 January, 2009, 08:16:59 pm
And the traditional British equivalent for us. Shoulder of lamb, four hours at 170. Ours too is smelling wonderful.
Blimey! How big is it? (ooer Missus). Shirley at 20 minutes a pound plus 20 minutes, that's a pit pony you're cooking.
We had leg of pork. Still not got the crackling thing completely right, more experimentation needed. I think this time it wasn't scored enough.
Mrs. Hall roasted some beetroot and garlic to go with it (plus the obligatory roast spuds)
Post by: toekneep on 18 January, 2009, 08:19:19 pm
Post by: GillP on 18 January, 2009, 08:22:23 pm
And the traditional British equivalent for us. Shoulder of lamb, four hours at 170. Ours too is smelling wonderful.
Blimey! How big is it? (ooer Missus). Shirley at 20 minutes a pound plus 20 minutes, that's a pit pony you're cooking.
We had leg of pork. Still not got the crackling thing completely right, more experimentation needed. I think this time it wasn't scored enough.
Mrs. Hall roasted some beetroot and garlic to go with it (plus the obligatory roast spuds)
Long and slow and absolutely divine! ::-)
Post by: Tim Hall on 18 January, 2009, 08:26:58 pm
And how was the dinner? ;)
Post by: toekneep on 18 January, 2009, 08:29:03 pm
And the traditional British equivalent for us. Shoulder of lamb, four hours at 170. Ours too is smelling wonderful.
Blimey! How big is it? (ooer Missus). Shirley at 20 minutes a pound plus 20 minutes, that's a pit pony you're cooking.
We had leg of pork. Still not got the crackling thing completely right, more experimentation needed. I think this time it wasn't scored enough.
Mrs. Hall roasted some beetroot and garlic to go with it (plus the obligatory roast spuds)
Long and slow and absolutely divine! ::-)
Thank you darling. ;)
Post by: JohnP on 18 January, 2009, 10:06:53 pm
Post by: Regulator on 19 January, 2009, 01:34:20 pm
Post by: alan on 19 January, 2009, 02:28:06 pm
Is it a birdsandthebees thing?
Post by: Tim Hall on 19 January, 2009, 02:57:38 pm
Or is it start with a chicken? I can never remember which one is first.
Post by: rafletcher on 19 January, 2009, 02:59:11 pm
Still not got the crackling thing completely right, more experimentation needed. I think this time it wasn't scored enough.
The skin should for preference be dry - by that I mean dried out, and not (as is often/usually the case for rind on a supermarket joint) soggily wet. The appearance is quie different, the "wet" rind being pale and soft/flexible. The "dry" is darker, slightly transluscent looking and stiff.
Score (with a Satnley knife) about every 8-10mm, right through the rind but NOT through the underlyiny fat. Salt (rub it in). I don't tend to oil as there's enough lubrication in the fat already.
Can be roasted on the joint (traditional) but need a shallow roasting pan so as not to screen from the heat. Fan oven are good for crackling!
If doing a joint "Dijonnaise" with a mustard dressing, the fat and rind can be removed on one piece and roasted separately inthe top of the oven during the initial "hot"phase of roasting the joint, or alternatively at the end when the potatoes go in.
We buy our pork from a local butcher and it's always a nice dry rind. Should it need to go in the fridge for a couple of days it comes out of it's plastic bag and it does so uncovered - which helps further dry the rind.
Post by: Tim Hall on 19 January, 2009, 08:53:02 pm
The pork comes from a "proper" butcher, who scored the rind when he boned and rolled the leg. I'll get a clean blade for the Stanley to augment his work. Good point about the dryness - I was halfway there, as I read elsewhere that's what the salt helps with, by drawing the moisture out. I think letting the joint "breathe" for while out of it's plastic bag will be a big help here.
Post by: Jaded on 20 January, 2009, 12:30:45 am
Post by: Chris S on 20 January, 2009, 08:32:01 pm
It wasn't enough :(.
So I just demolished half a tin of Ambrosia Creamed Rice - nuked to molten lava level. Mmmmmm.....
I'll have to extend my journey to the gym in the morning now, to compensate :(. But it was worth it.
Post by: simonp on 20 January, 2009, 09:44:08 pm
I had a smoked haddock steak with salad for dinner.
It wasn't enough :(.
So I just demolished half a tin of Ambrosia Creamed Rice - nuked to molten lava level. Mmmmmm.....
I'll have to extend my journey to the gym in the morning now, to compensate :(. But it was worth it.
What did you do with the other half? I usually just eat the whole tin.
Post by: Chris S on 20 January, 2009, 09:57:01 pm
What did you do with the other half? I usually just eat the whole tin.
In the fridge for tomorrow. At 410 kcals for a whole tin, I thought it prudent to ration myself - as it's Weigh Day on the 2009 Weight Loss challenge tomorrow...
Post by: TimO on 20 January, 2009, 11:13:46 pm
A somewhat belated work Christmas outing. :thumbsup:
... the only trouble being, now it's time to cycle home.
Post by: simonp on 21 January, 2009, 01:12:54 am
Lettuce, avocado, tomato, red onion, garlic, tinned tuna, chargrilled artichoke hearts, olives, fried tofu.
Followed by:
A peach. Some grapes.
Post by: Regulator on 21 January, 2009, 02:29:05 pm
Post by: simonp on 21 January, 2009, 11:47:18 pm
Post by: Regulator on 22 January, 2009, 01:22:05 pm
*The 'papillote' will be made from filo pastry.
Post by: JohnP on 22 January, 2009, 01:41:14 pm
Post by: Chris S on 22 January, 2009, 01:51:03 pm
Tonight will be Salmon en Papillote* with asparagus and red pepper, served with Anya potatoes and steamed veg.
Toff. Why can't you eat like normal folk? ;D ;)
Post by: Greenbank on 22 January, 2009, 01:58:48 pm
Mmm. Pasties.
Post by: clarion on 22 January, 2009, 01:59:39 pm
Tonight will be Salmon en Papillote* with asparagus and red pepper, served with Anya potatoes and steamed veg.
Toff. Why can't you eat like normal folk? ;D ;)
He's having a fish supper! ;D
Post by: Regulator on 22 January, 2009, 02:07:20 pm
Tonight will be Salmon en Papillote* with asparagus and red pepper, served with Anya potatoes and steamed veg.
Toff. Why can't you eat like normal folk? ;D ;)
He's having a fish supper! ;D
OK... to make me seem like one of great unwashed, I shall be doing the Salmon en Papillote with mashed carrot and swede instead of Anya potatoes. ;)
Post by: keepontriking on 23 January, 2009, 05:08:22 pm
Post by: Regulator on 23 January, 2009, 05:08:56 pm
Post by: simonp on 23 January, 2009, 11:39:07 pm
Post by: Ariadne on 23 January, 2009, 11:43:16 pm
Post by: toekneep on 24 January, 2009, 07:24:19 pm
Post by: andygates on 24 January, 2009, 07:59:41 pm
Post by: Mrs Pingu on 24 January, 2009, 09:47:03 pm
Great chieftan a' the puddin' race. :thumbsup:And neeps and tatties :P
Post by: RJ on 24 January, 2009, 10:37:16 pm
Great chieftan a' the puddin' race. :thumbsup:And neeps and tatties :P
That'll be Sunday. Followed by apple crumble and [proper] custard. FirstBorn is determined to be kilted ...
Post by: andygates on 24 January, 2009, 10:43:00 pm
Post by: Mrs Pingu on 24 January, 2009, 10:57:55 pm
How to make your own haggis |
Life and style |
guardian.co.uk
(http://www.guardian.co.uk/lifeandstyle/wordofmouth/gallery/2009/jan/23/haggis-make-your-own-burns?picture=342170325)
Post by: simonp on 25 January, 2009, 12:31:48 am
Post by: peliroja on 25 January, 2009, 04:30:55 pm
Post by: Ariadne on 25 January, 2009, 04:37:57 pm
Last night we had very garlicky and very creamy dauphinoise potatoes. :P
Yum! luck you!
Last night we had scrumptious haggis, neeps and tatties chez black pudding, and tonight we're having chilli.
Post by: Chris N on 25 January, 2009, 05:10:59 pm
Last night we had scrumptious haggis, neeps and tatties chez black pudding
Haggis for us tonight. Bottle of Talisker too. :thumbsup: Maybe not the whole bottle - it is a school night, after all.
Post by: clifftaylor on 25 January, 2009, 06:39:11 pm
Post by: Chris S on 25 January, 2009, 06:41:03 pm
Post by: hellymedic on 25 January, 2009, 06:52:30 pm
Plum compote with custard.
Compote is of home-grown plums and has been in freezer since ?August? ?2005/6/7?
(No plums last year after gardeners did far too much pruning. I had a lovely plum harvest in 2006 & 2007.)
Post by: Gus on 25 January, 2009, 07:03:19 pm
Home made spring rolls
Post by: toekneep on 25 January, 2009, 07:04:17 pm
Post by: geraldc on 25 January, 2009, 07:39:45 pm
Post by: Ariadne on 25 January, 2009, 07:43:06 pm
The left over portions of what my sister rather rudely called Lamb Pie. I prefer to call it a tasty concoction of lamb with leeks in a herby sauce and wrapped in light puff pastry but hey, lamb pie will do I suppose.
I've spent several minutes trying to work out what lamb pie was a euphemism for.
I now realise you just meant your creation was too delightful to have such a prosaic name. I hope! Cause otherwise I'm confused.
Post by: Wowbagger on 25 January, 2009, 07:46:49 pm
We did have some salmiakki earlier, as a gesture to international relations.
Post by: toekneep on 25 January, 2009, 07:47:04 pm
The left over portions of what my sister rather rudely called Lamb Pie. I prefer to call it a tasty concoction of lamb with leeks in a herby sauce and wrapped in light puff pastry but hey, lamb pie will do I suppose.
I've spent several minutes trying to work out what lamb pie was a euphemism for.
I now realise you just meant your creation was too delightful to have such a prosaic name. I hope! Cause otherwise I'm confused.
No euphemism I'm afraid, unbelievable for YACF perhaps, but there we go. ;)
Post by: David Martin on 25 January, 2009, 07:50:22 pm
Feeling rather sonsie faced about now
Post by: alan on 25 January, 2009, 08:11:03 pm
It's a suprise to me anyway because I wouldn't put something in my mouth which is unappealing to the eye & haggis looks like a refugee from the Alien trilogy :sick:
Post by: hellymedic on 25 January, 2009, 10:18:44 pm
Post by: eck on 25 January, 2009, 10:21:10 pm
Haggis seems to be suprisingly popular.Are you the same alan who is planning a wee bike ride the length of Scotlandshire en route to Land's End? ???
It's a suprise to me anyway because I wouldn't put something in my mouth which is unappealing to the eye & haggis looks like a refugee from the Alien trilogy :sick:
;D ;D ;D
Post by: Jurek on 25 January, 2009, 10:25:42 pm
Home made Chilli con carne atop a mixture of basmati and wild rice with fresh dill and spring onion mixed in.
Chased down with a second mug of Lapsang Souchong and my third (:o) chocolate tiffin.
Where's the licky lips smiley?
Post by: Charlotte on 25 January, 2009, 10:30:51 pm
Like the odious vulgarian I am, I drenched it in dark soy sauce. Om nom nom :D
Post by: JohnP on 25 January, 2009, 10:39:05 pm
Post by: Mrs Pingu on 25 January, 2009, 10:44:06 pm
Anyway, today I was a busy bee.
I made apple crumble to take to our friends for Sunday dinner. I also made a pot of tattie, neep & butternut squash soup (in the pressure cooker no less, I am afraid of it no more) and I made a big stack of salmon fishcakes too.
:P
Post by: spesh on 25 January, 2009, 11:16:16 pm
Ommmmmm... nom nom nom...
Post by: Polar Bear on 25 January, 2009, 11:18:10 pm
:thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup:
Oh, I almost forgot my home made clootie dumpling
:thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup:
Post by: spesh on 25 January, 2009, 11:21:10 pm
Haggis seems to be suprisingly popular.
It's a suprise to me anyway because I wouldn't put something in my mouth which is unappealing to the eye & haggis looks like a refugee from the Alien trilogy :sick:
That's why you have it with a decent malt whisky - a few drams, and you're in the right state to tuck in.
A phenomnomnomenon that kebab houses have thrived upon for years... ;)
For the record, I have tried it, when I was in Fort William for a long weekend of hill/mountain walking. When in Rome and all that... I quite liked it, but then I am partial to black pudding. :D
Post by: JohnP on 26 January, 2009, 12:03:35 am
Post by: simonp on 26 January, 2009, 12:27:05 am
Post by: simonp on 26 January, 2009, 12:31:58 am
Post by: alan on 26 January, 2009, 02:12:51 am
Are you the same alan who is planning a wee bike ride the length of Scotlandshire en route to Land's End? ???aye ,that's me.
;D ;D ;D
Haggis is defineatly not on the agenda but a sip of your national malt beverage might pass my lips.
Post by: Regulator on 26 January, 2009, 03:47:52 pm
Post by: toekneep on 26 January, 2009, 03:50:29 pm
Post by: Regulator on 26 January, 2009, 03:51:30 pm
I have chicken, yoghurt, pepper, onion, garlic, mushrooms, potatoes and beetroot and various herbs and spices. Please submit ideas before 5pm. Thank you.
Curry! :thumbsup:
Post by: alan on 26 January, 2009, 03:53:56 pm
Post by: Regulator on 26 January, 2009, 03:58:42 pm
prawns,avocado,new potatoes,salad.
Prawn, avocado and new potato salad. Try with a lemongrass, sesame seed oil and sake dressing. :P
Post by: Jaded on 26 January, 2009, 04:03:53 pm
Post by: alan on 26 January, 2009, 04:22:12 pm
Have I missed something here.Have the government introduced a scheme to pay off your mortgage or something if you can eat haggis?
Post by: clarion on 26 January, 2009, 04:24:32 pm
Post by: hellymedic on 26 January, 2009, 04:33:46 pm
Partner's astronomocal society annual bunfight.
(Hopefully the venue will be better than the $DEITY$-forsaken place in Greenford which ran out of milk for after-dinner coffee...)
Post by: alan on 26 January, 2009, 04:35:37 pm
prawns,avocado,new potatoes,salad.
& Marj has a bread & butter pudding ready to go into the oven :thumbsup:
Post by: Ariadne on 26 January, 2009, 05:22:20 pm
Another one :o
Have I missed something here.Have the government introduced a scheme to pay off your mortgage or something if you can eat haggis?
Burns night, ya eejit. The 25th Jan. You missed it, but you can probably get haggis cheap at the supermarket now :P
Post by: Eccentrica Gallumbits on 26 January, 2009, 05:26:46 pm
Post by: alan on 26 January, 2009, 05:55:26 pm
Burns night, ya eejit.
You are a smooth talkin' devil 8)
Post by: Jacomus on 26 January, 2009, 06:04:54 pm
...
...
Your mum ;D
Post by: Ariadne on 26 January, 2009, 06:48:22 pm
You are a smooth talkin' devil 8)
Oh aye. ;)
Have you tried veggie haggis? You might like it!
Post by: alan on 26 January, 2009, 07:05:25 pm
Have you tried veggie haggis?You get 11 out of 10 for persistence. :)
Post by: toekneep on 26 January, 2009, 07:08:57 pm
/edit
and beetroot, mustn't forget the beetroot.
Well if I do say so myself, that was nice. It had one red chilli in it and no hot spices but bl**dy hell it was hot. You certainly know that your lips are bit chapped when you eat something like that. It was lip tingingly good. :o
Post by: Jurek on 26 January, 2009, 08:24:58 pm
Three-course pub meal at The Castle in Harrow.
Would that be the one in West Street, Harrow-on-the-Hill ?
Blimey! That was my local when I was at college there, ohhh.... sometime in the previous century.
Post by: Eccentrica Gallumbits on 26 January, 2009, 08:42:11 pm
Alan, MacSween's veggie haggis is delicious. Om nom nom.
Post by: alan on 26 January, 2009, 08:50:21 pm
Alan, MacSween's veggie haggis is delicious. Om nom nom.
I don't believe you
This
haggis
& this
delicious..
are mutually exclusive.
It's Satan's scoff :sick:
Post by: hellymedic on 27 January, 2009, 08:39:17 am
Three-course pub meal at The Castle in Harrow.
Would that be the one in West Street, Harrow-on-the-Hill ?
Blimey! That was my local when I was at college there, ohhh.... sometime in the previous century.
The very one.
One member of our party remarked that it was the only pub out of which he'd ever been chucked but that was in 197x.
I had
Pea Soup (home made)
Beef Bourgignon
Blackcurrant Cheesecake
I managed to down about half the soup by blotting it up with bread before the waitress appeared with spoons. The soup was good if a tad peppery.
Most of the beef was good but one lump of solid gristle took much chewing. (There's nothing quite so gristly in the Sainsbury's Basics diced beef I get quite frequently.) The actual dish was pleasant with a good wine flavour. Roast spuds were good and veg cooked lightly.
Cheesecake might have been a previously frozen confection.
Post by: Charlotte on 27 January, 2009, 08:50:23 am
Your mum ;D
You're a nasty boy, Jacomus ;D
Post by: Domestique on 27 January, 2009, 08:54:30 am
Beans with tomato, coriander and coconut milk
There is no real reason why you shouldn't use any beans you wish here. Chickpeas will work well, too. If you have canned beans you wish to use instead, then you will need three 400g cans. Serves 4 to 6 with rice.
400g dried haricot beans
2 medium-sized onions
2 tbsp vegetable or groundnut oil
3 cloves of garlic
8 green cardamoms
2 tsp coriander seeds
1 tsp yellow mustard seed
1 tsp cumin seeds
2 tsp ground turmeric
3 small hot chillies
2 x 400g cans chopped plum tomatoes
a pinch of sugar
250ml coconut milk
a large handful of fresh coriander
the juice of 2 limes
Soak the beans in cold water overnight. The next day, boil them till tender in deep, unsalted water. (I used black-eyed beans, and they were tender in 40 minutes.) Drain and set aside. If you are using canned beans, rinse them under cold running water.
Peel the onions, cut them in half, and slice them thinly. Add them to the oil in a large, deep pan and let them soften, colouring lightly, over a moderate heat. Peel, chop and add the garlic.
Meanwhile, crack the cardamom seeds open and extract the tiny seeds. Crush these coarsely using a pestle and mortar or a very heavy rolling pin, then stir them into the softening onions. Crush the coriander seeds and then the mustard and add them to the onions with the whole cumin seeds, ground turmeric, a generous seasoning of salt, and black pepper. Leave these as they cook, stirring regularly, for at least 5 minutes, so that the spices toast in the heat.
Meanwhile, seed and finely chop the chillies and add, with the chopped tomatoes, 400ml of water and a pinch of sugar, followed by the cooked beans.
Leave to simmer gently over a low heat, with the occasional stir, partially covered with a lid, for about 35-40 minutes. Mix the coconut milk into the sauce, simmer for further 5 minutes, then add the coriander leaves and the juice of the limes.
Post by: citoyen on 27 January, 2009, 11:31:28 am
Thishaggis
& thisdelicious..
are mutually exclusive.
You are wrong as wrong can be, my friend. Haggis and whisky are enough to justify Scotland's existence. I can't get enough of either.
But vegetarian haggis? That's just perverse. What on earth is the point of vegetarian haggis? It makes about as much sense as a cheese sandwich without the cheese.
d.
Post by: Ariadne on 27 January, 2009, 11:37:57 am
But vegetarian haggis? That's just perverse. What on earth is the point of vegetarian haggis? It makes about as much sense as a cheese sandwich without the cheese.
d.
Well, most of haggis is oatmeal, and most of the flavour comes from the pepper and flavourings - veggie haggis is really lovely, and tastes very similar to the real thing. The 'point' of haggis is surely its flavour, not some I Eat Scary Bits dare.
Post by: citoyen on 27 January, 2009, 11:47:19 am
The 'point' of haggis is surely its flavour, not some I Eat Scary Bits dare.
A decent haggis will have a meaty taste and texture that only those "scary" bits can provide (and you'd have to be pretty darn squeamish to find haggis scary anyway). I simply don't accept that most of the flavour in a decent haggis comes from the seasoning.
d.
Post by: Ariadne on 27 January, 2009, 11:58:17 am
I do now eat meat (and had real haggis the other day), but was veggie for a long time. I just find it tiresome when people say 'what is the point of veggie this-or-that' - the point is people don't want to eat dead animals but want a tasty, spicy oatmeal-based, haggis-like dish, and why the heck not? It's not being forced on anyone else. And it tastes good.
Post by: alan on 27 January, 2009, 12:39:33 pm
Post by: Ariadne on 27 January, 2009, 12:43:15 pm
Post by: alan on 27 January, 2009, 01:02:20 pm
I find it takes more
P'raps I need more practice ;D
I when are you going to be in Scotland, alan?
I shall leave John O' Groats on Friday 17th April & expect to be in Dalkeith on the evening of Tuesday 21 st..
I know that curiosity killed the cat but I'll risk it & ask...
What are Forfar bridies?
Post by: Ariadne on 27 January, 2009, 01:12:21 pm
I shall leave John O' Groats on Friday 17th April & expect to be in Dalkeith on the evening of Tuesday 21 st..
Wow, quite soon! Bring a jumper.
I know that curiosity killed the cat but I'll risk it & ask...
What are Forfar bridies?
http://www.scotsindependent.org/features/food/forfar_bridies.htm
(http://www.scotsindependent.org/features/food/forfar_bridies.htm)
You may have spotted the similarities between all these 'traditional Scottish' things: chopped meat, onion, stodge!
Post by: Regulator on 27 January, 2009, 03:40:52 pm
We are either celebrating Mr R getting the Cambridge job or drowning our sorrows at the prospect of having to move to Liverpool...
Post by: Ariadne on 27 January, 2009, 03:45:06 pm
Post by: alan on 27 January, 2009, 07:01:18 pm
Post by: Chris N on 27 January, 2009, 10:06:25 pm
Chips,egg & beans followed by bread & butter pudding.
Carbo-loading for JogLe? ;D
Bangers, mash and onion gravy for us.
Post by: David Martin on 27 January, 2009, 11:11:50 pm
I know that curiosity killed the cat but I'll risk it & ask...
What are Forfar bridies?
Cornish pasties on holiday, but with more salt and much less potato.
..d
Post by: Regulator on 28 January, 2009, 10:59:14 am
Post by: clarion on 28 January, 2009, 11:00:18 am
Post by: alan on 28 January, 2009, 11:37:09 am
Tonight will be chorizo and wild boar & apple sausage stew, served with some nice green veg and carrots.
How many Michelin stars do you have for
Post by: eck on 28 January, 2009, 11:43:39 am
I know that curiosity killed the cat but I'll risk it & ask...
What are Forfar bridies?
Cornish pasties on holiday, but with more salt and much less potato.
..d
Except for Cameron's steak bridies: a gourmet steak pie in your hand. :thumbsup:
When my son was about six, we passed a board outside a local bakery, advertising its bridies. He asked me what kind of people ate birdies.... ??? ...followed by one of those "oh bugger" moments. ;D
Post by: Regulator on 29 January, 2009, 03:55:01 pm
Post by: alan on 29 January, 2009, 03:58:50 pm
Tonight is garlic roast chicken (free range, organic natch) with steamed carrots, cabbage and leek, and roast chestnut mushrooms.I'm going to stop reading your posts on this subject.It makes me hungry.Fortunately,your culinary skills are exceeded by Marj ;D
Post by: Ariadne on 29 January, 2009, 04:04:37 pm
Tonight is garlic roast chicken (free range, organic natch) with steamed carrots, cabbage and leek, and roast chestnut mushrooms.
Everything you eat sounds delicious, but it all sounds rather expensive and labour intensive for midweek dinner! I'm just jealous, of course - it sounds great.
Post by: JohnP on 29 January, 2009, 04:12:57 pm
Post by: Regulator on 29 January, 2009, 04:14:08 pm
Tonight is garlic roast chicken (free range, organic natch) with steamed carrots, cabbage and leek, and roast chestnut mushrooms.
Everything you eat sounds delicious, but it all sounds rather expensive and labour intensive for midweek dinner! I'm just jealous, of course - it sounds great.
Well, as one of the unemployed I have plenty of time on my hands... ;)
Post by: Wowbagger on 29 January, 2009, 04:15:53 pm
Post by: mike on 29 January, 2009, 04:19:16 pm
Post by: rogerzilla on 29 January, 2009, 04:22:13 pm
*(c) Blackadder
Post by: Charlotte on 29 January, 2009, 04:53:14 pm
Post by: Chris N on 29 January, 2009, 05:17:24 pm
Or pizza.
Post by: gonzo on 31 January, 2009, 09:29:08 pm
After realising that it was practically inedible, it occurred to me that one of the meats was horse. Hmmmmm.
Post by: bobajobrob on 31 January, 2009, 10:52:04 pm
For desert, chocolates and a rather cheeky tokaji (http://en.wikipedia.org/wiki/Tokaji) (Hungarian desert wine). Double yum!
Post by: bobajobrob on 31 January, 2009, 10:56:24 pm
After realising that it was practically inedible, it occurred to me that one of the meats was horse. Hmmmmm.
I've never tried horse meat, but I doubt it's any less edible than cow, pig or sheep. Perhaps it was offal or MRM ;D
Post by: David Martin on 01 February, 2009, 04:20:04 pm
Stick in a pyrex dish with lid. Add chopped swede, mushrooms, carrots, capsicum, onions, celery.
Pour over 1/2 bottle of red wine. Add mixed herbs, drizzle of olive oil.
Put the lid on and place in oven to gently cook whilst I forget about it for 2.5 hours.
I'll stick some roast spuds on in about half an hour and some broccoli to go with it.
..d
Post by: Mrs Pingu on 01 February, 2009, 04:20:44 pm
Prompted by the chicken welfare thread I was tempted to buy a whole chicken for today but then decided that as Pingu's away tomorrow night that I'd have no-one to share the curried leftovers with, so maybe next week instead.
Post by: JohnP on 01 February, 2009, 05:15:02 pm
Post by: Chris S on 01 February, 2009, 07:18:10 pm
Meanwhile, the blizzard rages outside.
Post by: Jaded on 01 February, 2009, 07:20:17 pm
I make a cauldron of it and we survive for months!
Post by: peliroja on 01 February, 2009, 07:22:51 pm
Post by: GillP on 01 February, 2009, 07:28:29 pm
We had baked tomato & coriandar cheesy couscous cakes for late lunch (a special concoction I came up with :thumbsup: ) and I'm now making spicy bean and tomato soup.
Recipe for the couscous cakes please :D they sound delicious.
I have just used the left over roasted vegetables from Saturday night to make a couscous concoction to take to work tomorrow. I'm sure it will be 100 times nicer than the pre prepared one my colleague buys in Tesco
Post by: clifftaylor on 01 February, 2009, 07:43:29 pm
Post by: TimO on 01 February, 2009, 08:21:31 pm
Post by: Ariadne on 01 February, 2009, 08:28:11 pm
And no, we're not veggie any more, it's just tasty and easy and yum.
Post by: peliroja on 01 February, 2009, 09:38:39 pm
Here goes (it was truly a 'what can I make with this left-over couscous?' recipe).We had baked tomato & coriandar cheesy couscous cakes for late lunch (a special concoction I came up with :thumbsup: ) and I'm now making spicy bean and tomato soup.
Recipe for the couscous cakes please :D they sound delicious.
I had a heap (half a large saucepan) of cooked left-over spicy tomato couscous I used to stuff last night's peppers, and needed to use it up. The couscous was made up with half stock (not too strong) and half tinned tomatoes. I also added garlic, chopped red chillies and a knob of butter. I think the couscous was easier to mould into cakes because it had been standing overnight. Also, it was slightly wetter than I would usually make (a slip of the hand holding the stock), but this meant the cold couscous was easier to mould into cakes that my usual drier and 'fluffy' cooked couscous.
I thick-grated some strong cheddar, about two handfuls (I'm very scientific with my measurements, as you see ;) ) and mixed it into the cold couscous. I chopped some fresh coriander and added that, and a dash more chopped chilli (from my Lazy Chillies pot in the fridge). I then moulded the mixture into small, round, flattish cakes - about a handful of the mixture per cake - and after a failed attempt to shallow fry them (they just stuck to the bottom of the pan) I shoved them in a hot oven in a non-stick roasting tin with a splosh of olive oil in the bottom. They were ready after about 30 minutes; nice and brown on the bottom and crispy on the top. Yum!
I'm going to try a variation using grated halloumi cheese, and maybe adding some finely chopped grilled peppers into the mixture, which I am guessing will be divine.
Post by: alan on 01 February, 2009, 10:15:31 pm
A hot comforting Shepherds Pie,
same here with
Post by: Regulator on 02 February, 2009, 12:25:23 pm
Post by: alan on 02 February, 2009, 05:47:37 pm
Post by: pcolbeck on 02 February, 2009, 05:51:55 pm
Post by: peliroja on 02 February, 2009, 05:59:36 pm
Post by: Valiant on 02 February, 2009, 06:13:44 pm
Post by: peliroja on 02 February, 2009, 06:26:30 pm
Post by: GillP on 02 February, 2009, 08:07:28 pm
Here goes (it was truly a 'what can I make with this left-over couscous?' recipe).We had baked tomato & coriandar cheesy couscous cakes for late lunch (a special concoction I came up with :thumbsup: ) and I'm now making spicy bean and tomato soup.
Recipe for the couscous cakes please :D they sound delicious.
I had a heap (half a large saucepan) of cooked left-over spicy tomato couscous I used to stuff last night's peppers, and needed to use it up. The couscous was made up with half stock (not too strong) and half tinned tomatoes. I also added garlic, chopped red chillies and a knob of butter. I think the couscous was easier to mould into cakes because it had been standing overnight. Also, it was slightly wetter than I would usually make (a slip of the hand holding the stock), but this meant the cold couscous was easier to mould into cakes that my usual drier and 'fluffy' cooked couscous.
I thick-grated some strong cheddar, about two handfuls (I'm very scientific with my measurements, as you see ;) ) and mixed it into the cold couscous. I chopped some fresh coriander and added that, and a dash more chopped chilli (from my Lazy Chillies pot in the fridge). I then moulded the mixture into small, round, flattish cakes - about a handful of the mixture per cake - and after a failed attempt to shallow fry them (they just stuck to the bottom of the pan) I shoved them in a hot oven in a non-stick roasting tin with a splosh of olive oil in the bottom. They were ready after about 30 minutes; nice and brown on the bottom and crispy on the top. Yum!
I'm going to try a variation using grated halloumi cheese, and maybe adding some finely chopped grilled peppers into the mixture, which I am guessing will be divine.
Thank you :-*
Post by: Valiant on 02 February, 2009, 08:36:49 pm
Are you coming to tea, Sam? :D
Nope me and me sis are cooking :)
Post by: Polar Bear on 02 February, 2009, 08:39:52 pm
And, I'm just off to eat it all ;D
Post by: peliroja on 02 February, 2009, 08:40:39 pm
Post by: Kathy on 03 February, 2009, 01:51:48 pm
What comfort-wise can we cook with aubergines and leftover roast pork? I'm loath to do Thai curry, not least because we had it Sunday.
Post by: Phil on 03 February, 2009, 01:55:09 pm
Post by: alan on 03 February, 2009, 04:49:05 pm
Post by: toekneep on 03 February, 2009, 04:54:46 pm
Post by: gonzo on 03 February, 2009, 08:34:06 pm
What comfort-wise can we cook with aubergines and leftover roast pork? I'm loath to do Thai curry, not least because we had it Sunday.
Risotto, with thyme?
Post by: andrewc on 03 February, 2009, 10:00:29 pm
Post by: mike on 03 February, 2009, 10:02:46 pm
Post by: peliroja on 03 February, 2009, 10:08:55 pm
Post by: JohnP on 03 February, 2009, 10:41:24 pm
Post by: ScumOfTheRoad on 03 February, 2009, 10:44:40 pm
Olice oil, chopped onion, chopped red pepper and some garlic. Cook until soft.
Add 150 grammes of rice, paprika and a pinch of saffron. Cook for fifteen minutes, then add 100g frozen peas and some king prawns. Cook for a few more minutes.
Yum.
Post by: Mr Larrington on 04 February, 2009, 10:46:41 am
- Instead of chicken in cheesy garlicky sauce wif rice and sweetcorn, you will have to eat chicken in cheesy garlicky sauce wif rice, sweetcorn and small lumps of charcoal, and
- Your kitchen will smell as though someone has been microwaving old trainers. In it.
Bah >:(
Post by: Regulator on 04 February, 2009, 11:44:07 am
Post by: alan on 04 February, 2009, 12:50:14 pm
Mr R is taking me out for dinner in Cambridge tonight... :thumbsup:
He's only after your body :demon:
Post by: alan on 04 February, 2009, 06:46:02 pm
Post by: LE on 04 February, 2009, 06:51:26 pm
Post by: gonzo on 04 February, 2009, 06:51:36 pm
Pancakes. Yummy :DThat's not a meal!
For me - Lardon curry with a cake I got from the patisserie for after.
Post by: toekneep on 04 February, 2009, 07:31:01 pm
Post by: GruB on 04 February, 2009, 07:31:35 pm
Post by: Chris N on 04 February, 2009, 07:42:09 pm
Post by: Charlotte on 05 February, 2009, 09:16:27 am
'Shrooms, coconut and cashew nuts. Om Nom Nom :D
Post by: Ariadne on 05 February, 2009, 09:19:09 am
Post by: Chris N on 05 February, 2009, 09:45:56 am
I had a fish finger sandwich!
Yum. I love fish finger sarnies.
Post by: eck on 05 February, 2009, 09:54:37 am
Mayonnaise or salad cream? :PI had a fish finger sandwich!
Yum. I love fish finger sarnies.
Post by: Chris N on 05 February, 2009, 10:01:11 am
Post by: toekneep on 05 February, 2009, 10:34:47 am
Post by: Ariadne on 05 February, 2009, 10:35:57 am
Mayonnaise or salad cream? :P
Mayo - though I did wonder if i should have used salad cream.
And some lettuce, for a touch of class.
Post by: Ariadne on 05 February, 2009, 10:44:18 am
Something with Pilchards. Any ideas anybody?
Fresh? This looks simple and good: http://www.channel4.com/food/recipes/popular-ingredients/fish/pan-fried-pilchards-with-red-onions-garlic-and-coriander-recipe-08-07-24_p_1.html (http://www.channel4.com/food/recipes/popular-ingredients/fish/pan-fried-pilchards-with-red-onions-garlic-and-coriander-recipe-08-07-24_p_1.html)
Post by: toekneep on 05 February, 2009, 10:50:31 am
Something with Pilchards. Any ideas anybody?
Fresh? This looks simple and good: http://www.channel4.com/food/recipes/popular-ingredients/fish/pan-fried-pilchards-with-red-onions-garlic-and-coriander-recipe-08-07-24_p_1.html (http://www.channel4.com/food/recipes/popular-ingredients/fish/pan-fried-pilchards-with-red-onions-garlic-and-coriander-recipe-08-07-24_p_1.html)
Ha Ha, I have just read the same recipe, good old Google. :thumbsup:
In fact I am going to go for Pilchard based fish cakes, basically Pilchards, mashed potato, egg and herbs served with a salad.
Post by: Ariadne on 05 February, 2009, 10:51:35 am
Post by: Regulator on 05 February, 2009, 04:22:46 pm
Post by: toekneep on 05 February, 2009, 04:24:08 pm
Yum! I might have something simlar myself!
I'm off to the kitchen now, I will report back later.
Post by: andyoxon on 05 February, 2009, 04:26:37 pm
Post by: numbnuts on 05 February, 2009, 04:32:01 pm
Post by: Wascally Weasel on 05 February, 2009, 04:42:20 pm
The Gallery - Brixton - Review - Time Out London (http://www.timeout.com/london/restaurants/reviews/321.html)
Post by: her_welshness on 05 February, 2009, 04:46:16 pm
Post by: Aidan on 05 February, 2009, 04:49:17 pm
Post by: Ariadne on 05 February, 2009, 05:11:49 pm
Post by: Ariadne on 05 February, 2009, 07:50:33 pm
Post by: toekneep on 05 February, 2009, 07:54:46 pm
Post by: andygates on 05 February, 2009, 08:14:23 pm
Post by: andrewc on 06 February, 2009, 06:49:27 pm
Post by: Chris N on 06 February, 2009, 07:11:34 pm
Post by: LE on 06 February, 2009, 07:14:57 pm
Post by: Regulator on 06 February, 2009, 07:23:36 pm
*BURP*
Post by: toekneep on 06 February, 2009, 07:27:53 pm
Post by: Ariadne on 06 February, 2009, 08:15:43 pm
Post by: bikenerd on 06 February, 2009, 08:29:05 pm
Nom nom.
Post by: peliroja on 06 February, 2009, 09:46:22 pm
Post by: Julian on 06 February, 2009, 10:16:44 pm
...and there's further supplies for tomorrow.
*in a little Thai green heaven*
Post by: andyoxon on 07 February, 2009, 12:17:48 am
MOAR Thai green curry :D
...and there's further supplies for tomorrow.
*in a little Thai green heaven*
I cooked green thai for us tonight (& brown rice), with this Keow Wan Green Curry Paste (http://thaitaste.co.uk/brochure/ingpages/ing0014.php) (from Tescos 'world food' aisle). Best tasting of the home cooked I've had, probably - though we haven't had GT for a while. I added x2 ('can add more for extra heat') of the recommended paste last time, and 1.5x tonight.
Last year I made my own paste from separate ingredients, and managed to get some of the mega chilli mix, into eye while blending... at least I could open my eye after about 5mins...
Post by: gonzo on 10 February, 2009, 06:34:42 pm
Post by: Jezza on 10 February, 2009, 06:51:49 pm
MOAR Thai green curry :D
...and there's further supplies for tomorrow.
*in a little Thai green heaven*
I cooked green thai for us tonight (& brown rice), with this Keow Wan Green Curry Paste (http://thaitaste.co.uk/brochure/ingpages/ing0014.php) (from Tescos 'world food' aisle).
That's the one I use. Very authentic.
Thai red curry with prawns tonight.
Post by: andrewc on 10 February, 2009, 06:54:21 pm
About to start building some lamb kebabs which I'll be having with couscous.
Post by: simonp on 11 February, 2009, 01:19:37 am
I forgot to add some tomatoes and cucumber. Tomorrow for them then!
For dessert, a mango and a couple of bananas, with yoghurt.
Post by: Regulator on 12 February, 2009, 05:43:29 pm
It will be served with a nice Colombard Chardonnay and will hopefully mollify Mr R's anger over the new bike.
Post by: annie on 12 February, 2009, 07:31:58 pm
Post by: Julian on 12 February, 2009, 07:52:44 pm
Post by: Polar Bear on 12 February, 2009, 07:53:44 pm
Post by: andrewc on 12 February, 2009, 07:55:42 pm
Post by: Jezza on 12 February, 2009, 08:01:11 pm
Nah - not really.
Post by: Snakehips on 13 February, 2009, 12:45:04 pm
(http://www.yudu.com/item_files/28169/52eadfed3/regards.jpg)(http://www.yudu.com/item_files/28170/346c719a5/from.jpg)(http://www.yudu.com/item_files/28171/5eb32df38/snakehips.jpg)
Post by: toekneep on 13 February, 2009, 08:26:51 pm
Post by: Chris N on 13 February, 2009, 08:45:46 pm
Post by: Jaded on 14 February, 2009, 10:41:17 am
Post by: Julian on 14 February, 2009, 05:11:38 pm
Post by: Ariadne on 14 February, 2009, 05:39:32 pm
Post by: Regulator on 14 February, 2009, 05:51:55 pm
Post by: pcolbeck on 14 February, 2009, 07:05:37 pm
You can't beat a proper burger, nothing like the takeaway rubbish.
Post by: Mrs Pingu on 14 February, 2009, 07:08:45 pm
Fish suppers! Yum.We had a chipper last night :P
Tonight it will be leeky bacony cheesy fatty pasty goodness, once I've got off my butt and made it.
nom nom nom
Post by: Tim Hall on 14 February, 2009, 07:14:53 pm
My sister bought Mrs. Hall some cuttlefish ink sauce and pasta with cuttlefish ink for Christmas. It's my job to cook it.
I thought scallops, onions, perhaps mushroom quickly fried in a wok, then add a bit of sherry. Bit moreheat then the ink sauce.
Post by: bikenerd on 15 February, 2009, 06:00:10 pm
Seriously. (http://yacf.co.uk/forum/index.php?topic=14151.0)
Post by: Gus on 15 February, 2009, 06:18:48 pm
Roasted lamb w. salad and roasted root vegetables + onions. Red wine
Tiramisu and almond wine
coffee + avec
:D :D
G
Post by: Jezza on 28 February, 2009, 07:04:43 pm
Post by: rafletcher on 01 March, 2009, 05:40:45 pm
Post by: Kathy on 04 March, 2009, 10:55:52 pm
Southern-style fried chicken (soak chicken in milk overnight to tenderize, simmer until cooked, cool and coat in cayenne pepper, flour and egg, and then fry for a few minutes until crispy).
Oven-baked potato wedges (coated in flour, olive oil and paprika)
Green salad
followed by papaya and pineapple with icecream.
:thumbsup:
Post by: Marco Stefano on 07 March, 2009, 10:40:52 pm
Good scheme, nice fish.
Post by: Marco Stefano on 08 March, 2009, 05:40:58 pm
Lovely. Chicken sandwiches & risotto in due course...
Post by: Wowbagger on 08 March, 2009, 05:45:38 pm
Post by: dasmoth on 08 March, 2009, 07:06:35 pm
Post by: SandyV on 21 March, 2009, 07:07:06 am
Fish fillets (dory last time, bream this time with a few prawns and mussels) with zucchini and green beans, baked in tomatoes, olives, capers, garlic and chives (and pepper) - that's it - so easy and tasty - just need to work out what other veges to have with it.
Post by: simonp on 21 March, 2009, 08:35:19 pm
Post by: toekneep on 23 March, 2009, 07:42:13 pm
Lancashire Hotpot washed down with a cup of Yorkshire tea. ;D
Post by: kyuss on 23 March, 2009, 07:49:09 pm
Post by: simonp on 23 March, 2009, 08:11:21 pm
It will contain:
- patak's madras paste
- ground nut oil (healthier than ghee)
- chick peas
- carrots
- broccoli
I will then have a slice of plum tart, with yoghurt.
Post by: peliroja on 30 March, 2009, 08:16:37 pm
Post by: Sergeant Pluck on 30 March, 2009, 08:17:11 pm
Post by: peliroja on 30 March, 2009, 09:33:37 pm
Post by: woollypigs on 30 March, 2009, 09:37:50 pm
See you in 5 ;DAre you lost ?
Post by: clarion on 02 April, 2009, 08:30:21 pm
Post by: clifftaylor on 04 April, 2009, 07:37:44 pm
;D
Post by: Polar Bear on 04 April, 2009, 07:50:30 pm
Post by: LEL on 04 April, 2009, 08:08:45 pm
Post by: Zoidburg on 04 April, 2009, 08:35:23 pm
Oh, and beer.
Post by: Bledlow on 04 April, 2009, 08:41:09 pm
Post by: Moloko on 05 April, 2009, 10:28:48 am
Post by: alan on 05 April, 2009, 06:30:08 pm
Post by: alan on 05 April, 2009, 07:07:42 pm
Post by: toekneep on 05 April, 2009, 07:10:40 pm
Post by: Ariadne on 05 April, 2009, 07:12:19 pm
Post by: Polar Bear on 05 April, 2009, 07:17:03 pm
Post by: alan on 05 April, 2009, 08:26:36 pm
I'm salivating for the second time today.
Not bad for a male of mature years ;)
Post by: Valiant on 13 April, 2009, 01:36:44 pm
Post by: peliroja on 14 April, 2009, 06:27:22 pm
Post by: Quisling on 14 April, 2009, 08:13:58 pm
Well, that's cleared the garden of the cheese overgrowth then ;)
Post by: peliroja on 17 April, 2009, 09:38:34 am
Tonight... Not sure. Probably vegetable and chickpea curry.
Post by: numbnuts on 17 April, 2009, 09:40:59 am
Post by: SandyV on 17 April, 2009, 09:58:16 am
Post by: clarion on 17 April, 2009, 10:04:49 am
Post by: Frenchie on 18 April, 2009, 11:25:18 pm
Post by: pcolbeck on 19 April, 2009, 10:47:01 am
Post by: clifftaylor on 19 April, 2009, 10:52:54 am
It was sausage chips and beans. Sometimes simple is good.
Just the one?? Has the Credit Crunch arrived at Colbeck Mansions??
Post by: peliroja on 19 April, 2009, 05:28:12 pm
Post by: Air Dancer on 19 April, 2009, 05:32:56 pm
Post by: alan on 21 April, 2009, 05:06:30 pm
I'll have to wait to get back from a late evenining/early nightime meeting to finish off the wine :)
Post by: mike on 21 April, 2009, 05:14:32 pm
Post by: andygates on 21 April, 2009, 09:51:49 pm
Tabbouleh and fried eggs here.
They were meant to be boiled but I started the wrong pan...
Post by: Regulator on 22 April, 2009, 04:49:50 pm
Post by: mike on 22 April, 2009, 04:50:55 pm
Rump steaks done on the barbie, with an apple, spinach and blue cheese salad, tomatoes and some nice tiger bread.
excellent, I'll be round about 7.30 :-*
(I'm not quite sure which house is yours, but I recon if I stand in the street and sniff... )
Post by: Regulator on 22 April, 2009, 04:52:45 pm
Post by: clarion on 22 April, 2009, 04:55:35 pm
Rump steaks done on the barbie, with an apple, spinach and blue cheese salad, tomatoes and some nice tiger bread.
excellent, I'll be round about 7.30 :-*
(I'm not quite sure which house is yours, but I recon if I stand in the street and sniff... )
Remember Regulator doesn't like anyone touching his big knocker, so tap on the door with your fist. ;)
Post by: Regulator on 22 April, 2009, 04:56:23 pm
Rump steaks done on the barbie, with an apple, spinach and blue cheese salad, tomatoes and some nice tiger bread.
excellent, I'll be round about 7.30 :-*
(I'm not quite sure which house is yours, but I recon if I stand in the street and sniff... )
Remember Regulator doesn't like anyone touching his big knocker, so tap on the door with your fist. ;)
Other way round sweetie...
Don't fist me - play with my knocker.
Post by: simonp on 25 April, 2009, 11:31:12 pm
Cheese and onion omelette made with omega 3 rich eggs.
Fruit salad: blackberries, bananas, passion fruit.
Post by: numbnuts on 29 April, 2009, 04:31:04 pm
Post by: thing1 on 29 April, 2009, 05:01:51 pm
We were served Duck No. 115564, according to the card with it.
Post by: Jurek on 30 April, 2009, 09:03:08 pm
All very nom nom nom :) - but that bass is one boney fish.
Post by: peliroja on 02 May, 2009, 08:20:20 pm
Post by: Ariadne on 02 May, 2009, 08:56:54 pm
Post by: JohnP on 02 May, 2009, 09:41:45 pm
Post by: Ariadne on 02 May, 2009, 10:26:09 pm
You're not in Scotland are you by any chance ?
Yeeees - why?
Post by: Frenchie on 11 May, 2009, 09:02:48 am
Some smoked salmon in a sandwich last night whilst cooking what we will have tonight: A roast duck! :P
Post by: Valiant on 15 May, 2009, 09:30:52 pm
Post by: Julian on 16 May, 2009, 05:54:43 pm
Post by: andygates on 16 May, 2009, 06:02:34 pm
Post by: Julian on 16 May, 2009, 10:08:14 pm
Now you've done carb-loading go get some sleep. :thumbsup:
Post by: Frenchie on 17 May, 2009, 12:15:18 am
* Mussles with chips.
* Ben&Jerry chocolate and brownie icecream.
Yum... :smug:
Post by: Valiant on 20 May, 2009, 09:39:26 pm
Made a seafood platter with mussels, tiger prawns, calamari, shrimps and crab meat on a bed of artichokes, with sauteed mushrooms and brocoli :) Sadly no wine to go with :(
Post by: Frenchie on 21 May, 2009, 08:47:32 am
Post by: citoyen on 21 May, 2009, 09:34:05 am
Post by: Frenchie on 21 May, 2009, 10:45:14 pm
Mussels in May? Good luck!
Lovely...
Post by: nuttycyclist on 21 May, 2009, 11:30:19 pm
Work was a tad windy this morning.
I've just microwaved the leftovers and am about to tuck in :thumbsup: Sorry colleagues ;D ;D ;D ;D ;D
Post by: TimO on 22 May, 2009, 10:24:49 pm
I will hopefully get some decent meals in next week however, since the buggering about that's caused me to be at work until this time is now done. :thumbsup:
Post by: Noodley on 22 May, 2009, 10:41:12 pm
Post by: spesh on 24 May, 2009, 09:28:58 pm
Nom, nom, and indeed, nom...
Post by: rogerzilla on 25 May, 2009, 04:53:53 pm
I am personally disgusted by this insult and will be writing to my MP henceforth.
Post by: Rhys W on 25 May, 2009, 09:11:07 pm
Post by: Zoidburg on 25 May, 2009, 09:31:40 pm
Nom nom nom nom...
Post by: Frenchie on 27 May, 2009, 09:28:48 am
Post by: Regulator on 27 May, 2009, 05:34:00 pm
Post by: Frenchie on 29 May, 2009, 10:37:46 pm
Post by: Frenchie on 04 June, 2009, 08:27:20 am
Post by: Frenchie on 05 June, 2009, 09:05:13 am
Post by: valkyrie on 05 June, 2009, 02:44:19 pm
1. Big Pizza with lots of toppings
2. Trifle - probably a 2-man one for myself
3. Beer - to help me get to sleep early so I can get up and out at 4am
An excuse to eat big Pizzas is probably the main reason why I audax. I was gutted that I did a 1500km ride last week and didn't find a single Pizzeria on route.
Post by: alan on 05 June, 2009, 03:47:43 pm
I was gutted that I did a 1500km ride last week and didn't find a single Pizzeria on route.
There is a Domino Pizza place on the A390 in St. Austell which I can recommend having had one there at 4pm & another at 9pm the same day last week.
To get there at the end of a 1500km ride you would need to start somewhere near Bettyhill,north coast of Scotland
HTH ;)
Post by: Frenchie on 05 June, 2009, 03:50:27 pm
I was gutted that I did a 1500km ride last week and didn't find a single Pizzeria on route.
There is a Domino Pizza place on the A390 in St. Austell which I can recommend having had one there at 4pm & another at 9pm the same day last week.
To get there at the end of a 1500km ride you would need to start somewhere near Bettyhill,north coast of Scotland
HTH ;)
Domino and pizza somehow don't strike me as going well together though... ::-)
Post by: TimO on 05 June, 2009, 04:49:56 pm
Post by: Valiant on 05 June, 2009, 10:27:52 pm
Post by: Frenchie on 15 June, 2009, 08:35:35 am
Post by: Mr Larrington on 15 June, 2009, 01:04:56 pm
Post by: Gus on 22 June, 2009, 05:26:01 pm
sushi and fresh blueberries for dessert. :smug: :smug:
Post by: Frenchie on 02 July, 2009, 08:43:40 am
We therefore run a generous BBQ, serving French Toulouse sausages, large portions of streaky pork cuts, Aberdeenshire Angus steaks and some salad.
The chocolate cake was lovely too; only my daughter couldn't resist blowing the candle with Daddy! Very sweet.
A great family dinner! :thumbsup:
Post by: Butterfly on 02 July, 2009, 03:06:49 pm
Post by: gonzo on 02 July, 2009, 11:06:39 pm
Post by: toekneep on 28 August, 2009, 08:31:47 pm
That left two very tempting steaks for tonight. Marinated them in Ginger, Spring Onions, Garlic, Balsamic Vinegar and Soy Sauce and then baked for twenty minutes in the oven. New potatoes from the garden and local french beans completed the picture with a sauce made from the fish stock. Twas very nice if I do say so myself.
Post by: Frenchie on 31 August, 2009, 09:15:49 pm
Post by: Frenchie on 06 September, 2009, 09:58:47 pm
Post by: gonzo on 07 September, 2009, 05:37:01 pm
Post by: PaulR on 07 September, 2009, 05:41:27 pm
I might have some weetabix later though
Post by: citoyen on 07 September, 2009, 06:01:30 pm
Will probably have to find a corner of the office away from my colleagues tomorrow.
d.
Post by: Frenchie on 08 September, 2009, 08:56:26 pm
Post by: Gus on 08 September, 2009, 09:22:40 pm
Obama burger & applepie
Post by: Polar Bear on 08 September, 2009, 09:26:29 pm
Post by: rafletcher on 09 September, 2009, 04:41:38 pm
Post by: toekneep on 09 September, 2009, 04:43:50 pm
Post by: alan on 09 September, 2009, 04:47:59 pm
Chicken and sweetcorn pasta bake made with fresh coriander, basil and ginger. Yummy.
Yummy indeed.What time should we arrive?
Post by: Wowbagger on 09 September, 2009, 04:49:34 pm
Post by: rdaviesb on 09 September, 2009, 04:50:14 pm
Post by: toekneep on 09 September, 2009, 04:50:45 pm
Chicken and sweetcorn pasta bake made with fresh coriander, basil and ginger. Yummy.
Yummy indeed.What time should we arrive?
About 8pm.
We are dining at 7pm. :demon:
Post by: alan on 09 September, 2009, 04:53:09 pm
;D
We will have to eat the other TroughRide cake about the same time you are eating then ;)
Post by: Ariadne on 09 September, 2009, 04:53:52 pm
Post by: alan on 09 September, 2009, 04:59:42 pm
Will it be wine or Guiness :-\
Post by: rdaviesb on 09 September, 2009, 05:04:55 pm
The Boss tells me we are havingAmityHomity pie with salad.I think strawberries & cream for afters.
Will it be wine or Guiness :-\
Cover both bases...
Post by: Frenchie on 10 September, 2009, 09:21:26 pm
Post by: Ariadne on 10 September, 2009, 09:24:39 pm
Post by: toekneep on 10 September, 2009, 09:31:43 pm
baked beans (burnt) and one slice of almost-mouldy bread. Is it obvious Corvine's out?
Isn't it about time you confronted Corvine and explained that you should be allowed to eat your favourite delicacies any time you like and it just isn't fair that you should have to sneak around when he is out, burning beans and looking for old bread. You're not pregnant are you?
Post by: Ariadne on 10 September, 2009, 09:47:16 pm
I'm just not very kitchen-friendly. I need looked after, and there he is, out boozing and texting me with tales of pepper steak pies. Not fair!
Post by: Tim on 11 September, 2009, 10:09:01 am
Post by: Kathy on 11 September, 2009, 10:10:30 am
Tonight - I'm reckoning on fish and chips at the best chippie in town. Which happens to also be the best pub in town.
...which also happens to be the only chippie in town... ;)
Post by: numbnuts on 11 September, 2009, 11:46:37 am
Post by: Frenchie on 13 September, 2009, 05:39:33 pm
Tonight, duck, with boiled broccoli and cauliflower in a creamy garlic and mushroom sauce as a late lunch, early dinner.
Post by: mike on 13 September, 2009, 06:04:19 pm
Post by: Wascally Weasel on 13 September, 2009, 06:19:45 pm
Post by: Tim Hall on 13 September, 2009, 09:56:23 pm
A glass or two of Chateauneuf de Pape.
Nom ^ many.
Post by: citoyen on 26 September, 2009, 05:36:28 pm
I used to be a demon at this a few years ago but now I've forgotten my technique. I've found a couple of recipes online that look OK but don't seem quite the thing I'm after. They all say to make the sauce separately in a different pan, but I used to pan-fry the steak then leave it to rest while I made the sauce in the same pan (that way, you incorporate the steak juices into the sauce).
Based on what I remember and what I've read in a couple of recipes, I'm thinking of doing something like this: after cooking the steak, deglaze the pan with a splash of white wine or stock, add crumbled blue cheese, a tsp of Dijon mustard, a tsp or two of tomato puree, maybe a generous pinch of paprika and black pepper, melt it all together then take it off the heat and stir in a bit of creme fraiche. Pass through a fine seive before pouring it over the steak.
Serve with heaps of crisp, golden French fries, of course.
And a pint of porter.
d.
PS I definitely won't be using this recipe:
Stilton (Blue Cheese) Steak Sauce - 46481 - Recipezaar (http://www.recipezaar.com/Stilton-Blue-Cheese-Steak-Sauce-46481)
:sick: :sick: :sick:
Post by: alan on 26 September, 2009, 08:00:17 pm
Post by: peliroja on 26 September, 2009, 08:04:29 pm
Post by: SandyV on 27 September, 2009, 01:46:24 am
Post by: citoyen on 28 September, 2009, 09:49:36 am
I'm thinking of doing something like this: after cooking the steak, deglaze the pan with a splash of white wine or stock, add crumbled blue cheese, a tsp of Dijon mustard, a tsp or two of tomato puree, maybe a generous pinch of paprika and black pepper, melt it all together then take it off the heat and stir in a bit of creme fraiche. Pass through a fine seive before pouring it over the steak.
In case anyone's interested, it turned out pretty darned good. Didn't need the Worcester sauce - that was from a recipe that suggested making it separately in a saucepan, in which case you probably need it for the colour and to give it a bit of "umami (http://en.wikipedia.org/wiki/Umami)", but using the single frying pan method, you get both from the residues in the pan. The tomato puree isn't necessary either, and I think perhaps I was slightly heavy handed with the mustard. Also I might use a milder cheese next time (I used Roquefort).
d.
Post by: Kathy on 06 October, 2009, 11:52:40 am
:thumbsup:
Post by: Frenchie on 11 October, 2009, 02:46:10 pm
Bacalhau à Gomes de Sá with potatoes, cream and some boiled eggs in slices, served with rice and a salad to be precise.
Post by: Rhys W on 11 October, 2009, 06:34:23 pm
(http://homepage.ntlworld.com/rhys.llangefni/lluniau/mex.jpg)
(Beer: model's own)
Post by: Ariadne on 11 October, 2009, 06:36:40 pm
We're having roast chicken with parsnips and green beans. Can't wait! Well, I'll just have to, but you see what I mean.
Post by: mr endon on 11 October, 2009, 07:36:30 pm
O, wiste a man how manye maladyes
Folwen of excesse and of goltonyes,
He wolde been the moore mesurable
Of his diete, sittynge at his table.
Allas, the shorte throte, the tendre mouth
Maketh that est and west and north and south
In erthe, in eir, in water, man to swynke
To gete a glotoun deyntee mete and drynke!
Of this matiere, O Paul! wel kanstow trete:
"Mete unto wombe and wombe eek unto mete
Shal God destroyen bothe," as Paulus seith.
Allas, a foul thyng is it, by my feith,
To seye this word, and fouler is the dede
Whan man so drynketh of the white and rede
That of his throte he maketh his pryvee
Thurgh thilke cursed superfluitee.
The Apostel wepying seith ful pitously,
"Ther walken manye of whiche yow toold have I -
I seye it now wepyng with pitous voys,
That they been enemys of Cristes croys,
Of whiche the ende is deeth, wombe is hir god."
O wombe! O bely! O stynkyng cod!
Fulfilled of donge and of corrupcioun,
At either ende of thee foul is the soun;
How greet labour and cost is thee to fynde,
Thise cookes, how they stampe, and streyne, and grynde,
And turnen substaunce into accident,
To fulfillen al thy likerous talent!
Out of the harde bones knokke they
The mary, for they caste noght awey,
That may go thurgh the golet softe and swoote;
Of spicerie, of leef, and bark, and roote,
Shal been his sauce ymaked by delit,
To make hym yet a newer appetit.
But, certes, he that haunteth swiche delices
Is deed, whil that he lyveth in tho vices.
Post by: Frenchie on 11 October, 2009, 08:40:52 pm
Post by: Tim Hall on 11 October, 2009, 09:31:01 pm
Roast spuds, roast parsnips, carrots in a bit of apple juice, leeks, courgettes in butter. Gravy to die for.
Got the crackling thing sussed.
I am a culinary god.
Post by: GruB on 11 October, 2009, 09:55:11 pm
We had roast lamb, potato wedges, broccoli, carrots. He had never seen a broccoli on the stem before ::-)
He made apple pie for pudding.
(http://i37.photobucket.com/albums/e81/GruuB/Picture012.jpg)
(http://i37.photobucket.com/albums/e81/GruuB/Picture019.jpg)
(http://i37.photobucket.com/albums/e81/GruuB/Picture016.jpg)
Post by: Frenchie on 12 October, 2009, 02:07:33 pm
Post by: GruB on 12 October, 2009, 08:47:52 pm
Now I am trying to imagine GruB with lots of hair... ;D
Here you go PAGE 57 (http://yacf.co.uk/forum/index.php?topic=235.840)
Post by: Frenchie on 19 October, 2009, 09:33:51 pm
Post by: Flying_Monkey on 20 October, 2009, 01:20:07 am
Post by: Frenchie on 20 October, 2009, 11:46:33 pm
Post by: Valiant on 22 October, 2009, 04:47:32 pm
Post by: TimO on 22 October, 2009, 05:09:32 pm
...McVities Rich Teas, Thornton's tiffi-chocs, a packet of Sainsburys Ready Salted Ridged Crisps, and a bar of Panda Soft Licorice. :-\
All the major food groups; sugar, chocolate, salt, erm.. biscuits... erm...
Post by: dasmoth on 28 October, 2009, 08:06:41 pm
Post by: clarion on 28 October, 2009, 09:15:36 pm
Post by: pcolbeck on 31 October, 2009, 11:55:00 pm
Chop a fine onion finely and fry in olive oil with a chopped clove of garlic until golden and soft. Add a teaspoon of cumin and a a teaspoon of coriander. Add a chopped stick of celery and cook for 5 minutes. Chop a bell pepper and add that along with a couple of chopped chillies and sweat the whole lot for a few minutes. Add a small can of drained chickpeas and a small can of beans. Tonight a I had a can of mixed beans but any beans bar baked beans will do. Then add a can of chopped tomatoes.
Slice some chorizo (the small ones are best) and fry in a dry pan - they contain enough oil you don't need to add more - until browned and a but crispy then add them to the stew.
Test the stew and adjust the hotness if necessary with chilli powder, tonight mine was hot enough.
Eat with hunks of French bread. It works OK without the sausage as well. Sometime sI make a big one if Mrs Pcolbeck is away and have it two nights a as vegie stew and add the sausage on the third night.
Make sure you have a good book or the Sunday papers for the next day as you are going to spend a while in the smallest room in the house as this one is guaranteed to get the bowels moving.
Post by: dasmoth on 01 November, 2009, 07:25:01 pm
Post by: toekneep on 01 November, 2009, 07:38:46 pm
Post by: alan on 01 November, 2009, 08:15:09 pm
Post by: Frenchie on 01 November, 2009, 11:03:52 pm
Post by: Flying_Monkey on 02 November, 2009, 01:12:49 am
Post by: Basil on 03 November, 2009, 09:21:34 pm
All that stuff in the fridge - in tupper wear boxes - in left over plates -. Curried.
Never the same twice. :D
Post by: Julian on 03 November, 2009, 09:31:34 pm
Omnomnom. :D
Post by: Biggsy on 04 November, 2009, 07:19:38 pm
Post by: her_welshness on 04 November, 2009, 07:34:50 pm
Post by: JohnP on 07 November, 2009, 05:49:53 pm
Probably from a slimming world book.
Post by: Noodley on 07 November, 2009, 05:52:29 pm
Post by: JohnP on 07 November, 2009, 05:57:44 pm
Post by: Ariadne on 07 November, 2009, 06:20:29 pm
I be making Thai Chicken curry :thumbsup:
Me too! Well not me, as such - my chef is doing the hard work, I'm just stuffing my face with it
Post by: alan on 07 November, 2009, 06:45:27 pm
Post by: clifftaylor on 07 November, 2009, 07:59:23 pm
Post by: SteveC on 07 November, 2009, 08:10:48 pm
I've probably raved about Season and Spice before. They're not particularly cheap, but getting really easy to cook, different dishes to play with each month is great!
S
p.s. -- I seem to have had some wine as well
Post by: peliroja on 08 November, 2009, 06:14:44 pm
Post by: nicknack on 08 November, 2009, 07:14:44 pm
Post by: Frenchie on 08 November, 2009, 07:17:25 pm
Post by: Zoidburg on 08 November, 2009, 07:21:37 pm
A tin of Heinz baked beans (accept no substitutes) with chopped up frankfurters, maybe a bolied egg chucked in there and chopped up as well.
Nom nom nom.
Post by: alan on 08 November, 2009, 08:20:07 pm
Post by: citoyen on 09 November, 2009, 05:43:05 pm
atm I am being forced to eat apple crumble & custard
We had apple crumble and custard last night. My wife made the crumble, I made the custard. Real custard. Double cream, egg yolks, sugar, vanilla. Heavenly.
Unfortunately, we have a fair bit of leftover crumble so I may be forced to make some more tonight. Damn! ;D
Main course tonight will be home-made Leon meatballs.
d.
Post by: peliroja on 13 November, 2009, 06:34:09 pm
Post by: Polar Bear on 13 November, 2009, 06:35:58 pm
Post by: andygates on 13 November, 2009, 07:50:28 pm
Post by: Oaky on 13 November, 2009, 08:42:28 pm
Post by: goatpebble on 14 November, 2009, 12:45:48 am
I am a bit sozzled, and need some serious carbo thingy stuff.
Serious late night noodley German stuff is currently being prepared. A frightening amount of grated Swiss heart valve stopping loveliness is sitting in a big stainless steel bowl, accompanied by a little tub of
Day off tomorrow, so a recipe might be posted.
Post by: rafletcher on 14 November, 2009, 11:57:36 am
Post by: jogler on 18 November, 2009, 08:20:56 pm
brocolli & brie soup
sea bream with roasted asparagus
bread & butter pudding
coffee & mints
Post by: Wowbagger on 18 November, 2009, 08:26:39 pm
Post by: Polar Bear on 18 November, 2009, 08:27:18 pm
Post by: Julian on 18 November, 2009, 08:30:32 pm
Post by: andygates on 18 November, 2009, 08:32:18 pm
Post by: andrewc on 18 November, 2009, 09:34:08 pm
Post by: citoyen on 19 November, 2009, 12:55:03 pm
Katsu curry! Fromma kit.
Interesting. Who does a katsu curry kit?
d.
Post by: mike on 24 November, 2009, 02:27:38 pm
mmm.. butter.
* I tried that joke last night too, didnt go well.
Post by: Chris N on 24 November, 2009, 02:30:57 pm
Katsu curry! Fromma kit.
Interesting. Who does a katsu curry kit?
d.
Blue Dragon: Blue Dragon - Cook, dip & marinade - Katsu Curry Mealkit (http://www.bluedragon.com/products/sauces/katsu-curry-mealkit.aspx)
No idea what it's like, but I'm going to try and find one.
Post by: jogler on 24 November, 2009, 06:19:57 pm
Post by: her_welshness on 24 November, 2009, 06:37:01 pm
Fish Pie as per J Oliver, plus salad, plus beer and wine *hic* :)
Aha I've just made a Sir Delia Smith (she will always be a 'Sir' to me) fish pie, om nom nom...
Post by: Tim Hall on 24 November, 2009, 09:58:42 pm
Lovely it was too.
(1) The veg box man delivers a meat box every few weeks.
Post by: her_welshness on 26 November, 2009, 06:53:47 pm
Post by: Tim Hall on 26 November, 2009, 07:41:17 pm
Pesto home made by Mrs. Hall. This is something she does incredibly well.
See that shop bought jar of pesto? That's rubbish that is. And too salty.
Post by: Bigsybaby on 26 November, 2009, 08:18:36 pm
Post by: JohnP on 26 November, 2009, 08:24:23 pm
Post by: Gus on 28 November, 2009, 04:54:06 pm
junkfood tonight :-[ :-[
Post by: Eccentrica Gallumbits on 28 November, 2009, 05:00:47 pm
Post by: numbnuts on 28 November, 2009, 05:00:47 pm
Post by: Polar Bear on 28 November, 2009, 05:03:34 pm
I'm sure that there's a bottle of rioja that needs emptying afterwards...
Post by: her_welshness on 28 November, 2009, 05:16:22 pm
Post by: Basil on 28 November, 2009, 08:14:58 pm
Followed by her equally wonderful apple and rasberry crumble.
Gosh. :P
Post by: rafletcher on 28 November, 2009, 08:25:48 pm
Post by: goatpebble on 28 November, 2009, 10:55:59 pm
One of Mrs. B's wonderful "Everything In The Fridge Casserole"
Followed by her equally wonderful apple and rasberry crumble.
Gosh. :P
For a moment I thought you said followed by "her equally wonderful Everything in The Fridge Crumble"
It's probably because the only food I have is the detritus on the floor of the larder...
Post by: her_welshness on 29 November, 2009, 05:54:40 pm
Post by: Polar Bear on 29 November, 2009, 05:57:27 pm
NOM NOM NOM NOM NOM NOM .....
Post by: JohnP on 29 November, 2009, 06:50:48 pm
Post by: CrinklyLion on 01 December, 2009, 10:47:07 pm
Post by: Basil on 01 December, 2009, 11:21:28 pm
I'm determined to get the hang of this Slow Cooker thingy I've got. And I think learning from disasters is the way forward.
So, I've peeled and cut some red spuds. Chucked them in the bottom. Salt and Herbs de Provence all over. Flash fried onion, garlic and choped mushrooms and chucked them on top. Laid two pork steaks over the top of that. More Herbs de Provence.
Poured over 1 can of Co-op bacon & lentil soup and 1/4 bottle of Old Speckled Hen. (Oh well, I suppose I'll just HAVE to drink the remaining 3/4.)
Two tomatoes cut into 1/8ths laid out over that.
I'll set it off at 7:30 tomorrow am. The part time lodger who will be home well before me tomorrow evening is under instructions to lift the lid at 4 pm and give it a stir, and either
A) Add some fresh French green beans from the fridge.
or
B) Phone the Balti Bazaar.
I'll let you know. :-\
Post by: CrinklyLion on 01 December, 2009, 11:35:15 pm
Apparently beef and field mushrooms wasn't great.
Post by: Basil on 03 December, 2009, 12:20:37 am
I'll set it off at 7:30 tomorrow am. The part time lodger who will be home well before me tomorrow evening is under instructions to lift the lid at 4 pm and give it a stir, and either
A) Add some fresh French green beans from the fridge.
or
B) Phone the Balti Bazaar.
You'll be pleased to know that the Balti Bazaar were unaware of our existence.
Bloody hell! nom nom nom nom :P :thumbsup:
Post by: clarion on 03 December, 2009, 09:24:26 am
Then there was a long power cut.
We gave up & rang for a pizza :-\
Post by: andrewc on 04 December, 2009, 08:48:00 pm
Herbed lamb steaks, risotto arabiata and grilled tomatoes, with a nice Cab Sauvignon. Listening to Chopin. :)
Post by: jogler on 04 December, 2009, 08:57:40 pm
topped off with Carnation Evaporated milk & brown sugar.This was a childhood favourite treat & it's YEARS&YEARS since I've had this :thumbsup:
Post by: Julian on 04 December, 2009, 09:25:51 pm
Post by: Basil on 05 December, 2009, 01:37:11 am
::-)
Post by: clifftaylor on 05 December, 2009, 02:19:46 pm
Post by: JohnP on 05 December, 2009, 02:40:48 pm
Post by: Marj on 05 December, 2009, 07:09:19 pm
Post by: goatpebble on 05 December, 2009, 08:51:18 pm
BEER
::-)
I suspect that given your obvious good taste and expert knowledge, that the beer concerned will be tasty and nutricious. I suggest that it should be supplied to school children and pensioners, for their health and well-being, paid for by the state.
This is
:)
Post by: goatpebble on 05 December, 2009, 09:21:29 pm
Something Armenian, lamb and lots of spices.
I am warming some pitta...
Post by: Wowbagger on 05 December, 2009, 09:28:15 pm
Post by: jogler on 05 December, 2009, 09:48:03 pm
As snack I am going to have cornflakes & cold milk..and here's the naughty/nice bit..
topped off with Carnation Evaporated milk & brown sugar.This was a childhood favourite treat & it's YEARS&YEARS since I've had this :thumbsup:
I shall have an action replay while watching MotD
Post by: Oaky on 05 December, 2009, 10:06:17 pm
(Washed down with red wine)
Post by: goatpebble on 05 December, 2009, 10:10:55 pm
I have graduated to Glenmorangie..
How loud would sir like his alarm call?
Hmmmm?
:demon:
Post by: Frenchie on 06 December, 2009, 12:58:31 pm
Post by: her_welshness on 06 December, 2009, 03:24:12 pm
Post by: Eccentrica Gallumbits on 06 December, 2009, 04:38:08 pm
- supermarket pizza with added veg
- vegetable bhuna and pilau rice from the takeaway
- pasta and homemade tomato sauce
- lentil stew
- aubergine and chickpea tagine with brown rice (except I think I might not have any rice)
Post by: Aidan on 06 December, 2009, 05:23:51 pm
Made with quorn pieces yummy
Post by: Polar Bear on 06 December, 2009, 05:31:18 pm
Post by: jogler on 06 December, 2009, 05:56:49 pm
Post by: Frenchie on 12 December, 2009, 09:57:46 pm
Post by: Frenchie on 13 December, 2009, 07:35:09 pm
Post by: Eccentrica Gallumbits on 13 December, 2009, 08:03:43 pm
Post by: Polar Bear on 13 December, 2009, 08:20:51 pm
Post by: Legs on 14 December, 2009, 03:45:10 pm
Post by: Frenchie on 14 December, 2009, 07:50:37 pm
Post by: jogler on 14 December, 2009, 08:48:42 pm
Legs' special giant salmon and potato fishcake, if I can find my grater.
do you need a food-friend ;)
Post by: rogerzilla on 20 December, 2009, 01:11:28 pm
I cooked the meat so there was still a hint of pink left, but the remaining 2/3 or so has gone back in the oven to cook it all the way through so it can be sliced for pick 'n' mix lunches this week.
Post by: jogler on 20 December, 2009, 04:34:58 pm
Post by: Tim Hall on 20 December, 2009, 06:17:31 pm
Post by: Polar Bear on 20 December, 2009, 06:18:49 pm
Post by: spesh on 20 December, 2009, 11:43:58 pm
I probably shouldn't have had the whole bottle of 2006 Sangiovese to wash it down, but dammit, it was sooo drinkable...
Post by: Frenchie on 20 December, 2009, 11:45:43 pm
Post by: jogler on 21 December, 2009, 11:44:59 am
Bambi burger....
;D till I :'(
ahhh,poor Bambi
Post by: peliroja on 22 December, 2009, 08:26:21 pm
Post by: Domestique on 22 December, 2009, 08:33:44 pm
Post by: Sergeant Pluck on 22 December, 2009, 08:56:41 pm
Post by: spesh on 22 December, 2009, 09:35:18 pm
I'd forgotten about the already-defrosting salmon fillet when I got the stew out of the freezer... :facepalm:
Post by: Jurek on 22 December, 2009, 09:42:00 pm
Oh... and something from the jar of my avatar
<<<<<<<<<<<<<<<<<<<<<<<<<<<<
:D
Post by: kevinp on 22 December, 2009, 09:45:28 pm
Post by: rogerzilla on 24 December, 2009, 04:56:59 pm
Toad in the hole with peas and onion gravy.
Post by: goatpebble on 24 December, 2009, 09:20:07 pm
I want to to this every day. It is perfect!
Post by: peliroja on 24 December, 2009, 10:04:55 pm
Post by: woollypigs on 24 December, 2009, 10:06:31 pm
Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:burp :)
Post by: Wowbagger on 24 December, 2009, 10:07:45 pm
Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:
Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:burp :)
Repeating on you Woolly?
Post by: jogler on 24 December, 2009, 10:08:03 pm
Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:burp :)
fart
:facepalm:
Post by: Wowbagger on 24 December, 2009, 10:08:53 pm
Post by: woollypigs on 24 December, 2009, 10:09:37 pm
just about, but I have to tell you it was nomnom :)Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:burp :)
Repeating on you Woolly?
Post by: Basil on 24 December, 2009, 10:58:06 pm
A Christmas Eve family tradition - in fact, the only one we invented ourselves.
Toad in the hole with peas and onion gravy.
For some reason our family crimble eve dinner is always a gammon joint. Usually cooked and frozen in early December.
Plus boiled spuds, brocolli and lashings of home made parsley sauce.
Something rather lovely about having a family tradition meal on Christmas Eve.
Post by: FatBloke on 24 December, 2009, 11:03:34 pm
Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:Needs more meat! ;)
Post by: SandyV on 26 December, 2009, 03:34:31 am
Post by: rogerzilla on 26 December, 2009, 11:46:44 am
Sometimes it's a disaster, sometimes it works. At the moment it tastes good.
Post by: keepontriking on 26 December, 2009, 05:34:51 pm
...all while watching the Black Adder's Christmas Carol.
Post by: Wobbly John on 26 December, 2009, 05:45:56 pm
The advantage of cooking too much on Christmas day. ;)
Post by: Zoidburg on 26 December, 2009, 07:24:56 pm
Turkey mayo sandwiches.
:facepalm:
Post by: peliroja on 26 December, 2009, 07:36:56 pm
Post by: Butterfly on 26 December, 2009, 07:53:07 pm
Post by: Zoidburg on 26 December, 2009, 08:57:43 pm
Cup-a-soup and bread from the breadmaker :DYour breadmaker makes cup-a-soup as well?
No that is progress for you!
Post by: peliroja on 26 December, 2009, 09:03:52 pm
:-\
Post by: peliroja on 26 December, 2009, 09:08:59 pm
Post by: numbnuts on 27 December, 2009, 04:47:15 pm
Post by: Polar Bear on 27 December, 2009, 07:01:16 pm
Post by: bobb on 27 December, 2009, 07:03:15 pm
Post by: CrinklyLion on 27 December, 2009, 07:40:40 pm
So I had quorn fillets in taco seasoning with chilli beans instead. It was OK. Mushrooms would have been nicer.
And we discovered that the 2 year old likes tacos, so long as he can eat all the bits separately. And the cat likes his dropped bits of spicy beef and chilli beans, apparently.
Post by: peliroja on 27 December, 2009, 07:53:44 pm
Post by: Mrs Pingu on 27 December, 2009, 08:06:19 pm
Post by: Basil on 27 December, 2009, 09:10:11 pm
Gastro pubs please note:
This is a pie. It is completely surrounded with home made short crust pastry. It is not- repeat NOT - a bowl of stew with a defrosted layer of frozen puff pastry laid over the top of it.
Post by: Snakehips on 27 December, 2009, 09:13:58 pm
Turkey curry ::-)
Ditto
With a bottle of St Hallet Gamekeeper's Reserve
Snake
My Library (http://www.yudu.com/library/6690/Snakehips-s-Library)
Post by: Butterfly on 27 December, 2009, 09:47:46 pm
Post by: clarion on 27 December, 2009, 10:01:30 pm
Post by: peliroja on 28 December, 2009, 05:13:02 pm
Post by: goatpebble on 28 December, 2009, 09:31:46 pm
Post by: Charlotte on 29 December, 2009, 02:24:49 pm
(http://i19.photobucket.com/albums/b187/vicechair/7927678b.jpg)
:D
Post by: toekneep on 29 December, 2009, 02:27:42 pm
Post by: Julian on 29 December, 2009, 02:28:45 pm
It was fried eggs with cuminy-beetrooty-mash, hactually.
Post by: toekneep on 29 December, 2009, 02:29:06 pm
Post by: Julian on 29 December, 2009, 06:02:18 pm
Post by: Hot Flatus on 29 December, 2009, 06:03:09 pm
Post by: David Martin on 29 December, 2009, 06:13:49 pm
Remove the stems from the mushrooms, stuff with sausage meat. The rest of the meat is rolled into meatballs.
All doused in flour/beaten egg and set on a baking sheet and sprinkled with olive oil. Into the oven for a wee while till brown and crispy.
Served with potato waffles (yea, OK, I know...) and peas and sweetcorn. And ketchup.
worked quite well.
..d
Post by: Wowbagger on 29 December, 2009, 06:15:19 pm
Post by: Zoidburg on 29 December, 2009, 07:06:06 pm
Post by: delthebike on 29 December, 2009, 07:06:55 pm
Turkey curry.You finished the lamb stew? :o
Post by: jogler on 29 December, 2009, 07:14:50 pm
mince pies
After8 mints
Pringles
& soon more mince pies,pringles After8 mints
& supper might be cornflakes with hot milk,evaprated milk & brown sugar
we need an emoticon for bloatedpigfatboy
oh & a steady trickle of wine between now & bedtime
Post by: Eccentrica Gallumbits on 29 December, 2009, 07:32:48 pm
Post by: border-rider on 29 December, 2009, 07:41:24 pm
Post by: woollypigs on 29 December, 2009, 07:48:39 pm
Post by: Jacomus on 30 December, 2009, 10:54:38 am
Lentil stew, and Christmas cake with Wensleydale.
Wot, no carrots?
Post by: Eccentrica Gallumbits on 30 December, 2009, 06:14:23 pm
Post by: Mrs Pingu on 30 December, 2009, 06:18:46 pm
Veggie saucisson,Which reminds me, why can I no longer buy saucisson in Aberdeen? Sainsbury's have stopped doing it, Tesco in Ellon (middle of commuter land) has it but Tesco Aberdeen doesn't. Arse.
Tonight I hope Pingu's going to be making cheesy bacony leeky macaroni fatty goodness. :P (Otherwise known as macaroni cheese with leek & bacon).
Post by: SteveC on 30 December, 2009, 06:28:49 pm
Followed by the last of the Christmas pudding and clotted cream.
Now when was that diet starting...
Post by: longers on 30 December, 2009, 07:02:58 pm
We made enough to feed sixteen hungry people and there's half of it left in our respective freezers. I need to work out how to do the cheese sauce bit as I'm borrowing the two dishes she lent me until I get asked for them back. I'll make them for myself if they're going to be this good!
Post by: peliroja on 30 December, 2009, 09:08:42 pm
Post by: Gus on 30 December, 2009, 09:14:39 pm
3 slices of rye bread with pickled herring, ham and rullepølse
Post by: SandyV on 31 December, 2009, 03:07:27 am
Edit: it was lovely - some combinations just work exquisitely - prawns and avocado and prawns and mango being two of them!
Post by: Eccentrica Gallumbits on 31 December, 2009, 07:51:22 pm
Post by: Basil on 01 January, 2010, 05:06:22 pm
It's the boys' turn to cook. :o
Post by: Polar Bear on 01 January, 2010, 05:20:12 pm
... rullepølse
One of my favourite food memories from Denmark. That is along with the excellent Ærøskøbing ales and superb cakes...
Post by: peliroja on 01 January, 2010, 09:17:57 pm
Post by: jogler on 01 January, 2010, 09:33:29 pm
paracetamol,korvex,lip balm
Ferro Rocher
After 8 mints
coffee.
& very soon I will indulge in my current fad of cornflakes with hot milk topped with evaporated milk & brown sugar
I may change my forum name to gannet or greedypig or fattestbloke or similar ???
Post by: spesh on 01 January, 2010, 10:26:15 pm
Now when was that diet starting...
Tomorrow. Diets always start tomorrow. ;)
Post by: Polar Bear on 02 January, 2010, 07:50:18 pm
Post by: andrewc on 02 January, 2010, 07:53:49 pm
Post by: Ariadne on 02 January, 2010, 08:00:57 pm
Spaghetti with a sauce made from peppers, chillies, garlic. mushrooms and a couple of slices of black pudding. Some Tomato & chillie sauce from a jar to bind them together..
that sounds so strange it just might work. We're having pasta with tuna and spicy tomato sauce, with some brocolli for good measure.
Post by: Torslanda on 02 January, 2010, 08:08:52 pm
Tonights creation is <Fanfare>
Toad in the Hole!
Starring some 'speciality' pork and apple - with apologies to vegans - it's a porky meatfest. . .
Post by: andrewc on 02 January, 2010, 08:36:52 pm
Spaghetti with a sauce made from peppers, chillies, garlic. mushrooms and a couple of slices of black pudding. Some Tomato & chillie sauce from a jar to bind them together..
that sounds so strange it just might work. We're having pasta with tuna and spicy tomato sauce, with some brocolli for good measure.
Spaghetti alla leftovers....
Dice the wrinkled red and green peppers, from the back of the fridge, slice a few good sized mushrooms, finely chop the garlic and chilli. (there should be tomatoes as well)
Add to a pan of medium hot olive oil, stir a bit and reduce heat.
Grill 2 slices of black pudding, when done, dice and add to veggies.
Cook your pasta as you like it.
To the pan of gently simmering veg & black pudding dob in 1/2 a jar of emergency pasta sauce (if you've used tomatoes skip this bit)
Drain pasta, add to pan of savoury gloop.Stir. Decant into a bowl , eat with a robust red....
This also works well with sliced Cumberland sausage.
Post by: peliroja on 03 January, 2010, 04:24:11 pm
Post by: Polar Bear on 03 January, 2010, 04:27:13 pm
Post by: TimO on 03 January, 2010, 04:37:16 pm
Post by: Basil on 03 January, 2010, 05:46:12 pm
Post by: Moloko on 03 January, 2010, 05:54:26 pm
Fridge curry.
Ways to help save the environment #48. :thumbsup:
Beats a TV dinner, anyway.
Post by: spesh on 03 January, 2010, 09:14:37 pm
Fridge curry.
You are Monsieur Mangetout and I claim my five pounds! ;D
Post by: mike on 03 January, 2010, 09:38:46 pm
Post by: Pippa on 03 January, 2010, 09:46:41 pm
Post by: jogler on 03 January, 2010, 10:30:04 pm
Post by: Wowbagger on 03 January, 2010, 10:31:54 pm
Just made and then eaten a rather good roast chicken (if I do say so myself!!!) :thumbsup:
Have Charlotte & Julian been out to count the Ealing 4 this evening? :o
Post by: woollypigs on 03 January, 2010, 10:33:09 pm
how long did it take you to make the chicken?bugger wowobagger types faster than me :)
Post by: Wowbagger on 03 January, 2010, 10:34:35 pm
how long did it take you to make the chicken?bugger wowobagger types faster than me :)
But Wowobagger didn't type that... ???
Post by: woollypigs on 03 January, 2010, 10:42:54 pm
how long did it take you to make the chicken?bugger wowobagger types faster than me :)
But Wowobagger didn't type that... ???
Has Woolly been hanging around the pub again?
;)
hehe :)
well he had the same idea as me and posted just before you know that space time continuum thing
Post by: Pippa on 03 January, 2010, 11:04:04 pm
What is left over (not much ::-)) has been made into salad with the crispy bacon that had been draped all over said chicken whilst it was roasting. The carcass is all set for making stock.
Post by: peliroja on 04 January, 2010, 08:12:31 pm
Post by: Polar Bear on 04 January, 2010, 08:14:12 pm
Post by: jogler on 05 January, 2010, 06:09:10 pm
Yummy winter food
Post by: her_welshness on 05 January, 2010, 08:35:16 pm
Post by: Tim Hall on 06 January, 2010, 01:45:46 pm
Post by: peliroja on 07 January, 2010, 08:10:44 pm
Pudding is toast with Wow's amazingly good home-made marmalade! :thumbsup:
Post by: Sergeant Pluck on 07 January, 2010, 09:00:18 pm
All sounds very yum.
Post by: peliroja on 07 January, 2010, 09:03:07 pm
Post by: Julian on 07 January, 2010, 11:09:44 pm
Post by: Wowbagger on 07 January, 2010, 11:11:21 pm
It's yummy. Just slice up your cabbage into shreds, slug olive oil over, sprinkle cumin seeds, bit of salt, and whack in a very hot oven until edges are crispy. It's really, really tasty.
Does slug olive oil count as a vegetarian dish?
Post by: dasmoth on 07 January, 2010, 11:11:39 pm
It's yummy. Just slice up your cabbage into shreds, slug olive oil over, sprinkle cumin seeds, bit of salt, and whack in a very hot oven until edges are crispy. It's really, really tasty.
+1. Caraway seeds and a teeny bit of butter works nicely, too.
Post by: peliroja on 08 January, 2010, 08:57:37 pm
Post by: Woofage on 08 January, 2010, 08:59:20 pm
Post by: peliroja on 09 January, 2010, 06:13:01 pm
Post by: Wowbagger on 09 January, 2010, 06:13:50 pm
Post by: jogler on 09 January, 2010, 06:43:28 pm
bread & butter pudding
wine
after 8 mints
coffee
Post by: Moloko on 09 January, 2010, 06:45:43 pm
Lamb stew from the freezer. It's still melting.
Oh, what a world! What a world!
Post by: kevinp on 09 January, 2010, 07:26:04 pm
banana, apple.
Now have the remains of the chicken simmering to make soup.
Post by: rafletcher on 09 January, 2010, 07:27:58 pm
Post by: peliroja on 11 January, 2010, 07:10:06 pm
Post by: Wowbagger on 11 January, 2010, 07:11:48 pm
No alcohol tonight: Monday is methotrexate day. Blood test tomorrow.
Post by: andygates on 11 January, 2010, 07:48:35 pm
Post by: Phil on 11 January, 2010, 07:52:57 pm
Post by: peliroja on 11 January, 2010, 08:00:21 pm
Post by: andygates on 11 January, 2010, 09:24:21 pm
Post by: spesh on 11 January, 2010, 11:53:20 pm
Anna nother baked spud and some quorn sausages. It's not diet time after all.
When it started snowing and the temperature really dropped, I took the view that the diet starts when I feel that I don't need the extra insulation any more. ;)
It's retox for me... ;D
Post by: jogler on 21 January, 2010, 02:05:45 pm
Don't tell Julian or Charlotte
Post by: jogler on 21 January, 2010, 07:22:57 pm
Post by: Gus on 22 January, 2010, 05:30:23 pm
two slices of ryebread ; one with pickeled herring and one with egg
1 glass skimmed milk
Post by: jogler on 22 January, 2010, 08:09:40 pm
Post by: TimO on 22 January, 2010, 10:16:00 pm
Post by: geoff on 23 January, 2010, 12:12:27 am
yum
Post by: citoyen on 23 January, 2010, 09:16:31 pm
Not bad at all considering a total lack of meat. ;)
d.
Post by: citoyen on 24 January, 2010, 03:47:55 pm
d.
Post by: longers on 24 January, 2010, 04:14:08 pm
Udon noodles with walnut and miso sauce from Yottam Ottolenghi's column in today's Guardian.
Not bad at all considering a total lack of meat. ;)
d.
Recipe here. (http://www.guardian.co.uk/lifeandstyle/2010/jan/23/udon-noodles-miso-walnut-ottolenghi)
That's making me very hungry thinking about it :P I haven't got any mirri, dashi or sake but will try it anyway sometime.
Big pie and veg for me tonight.
Post by: Dinamo on 24 January, 2010, 04:22:59 pm
Post by: toekneep on 24 January, 2010, 04:25:43 pm
Post by: Polar Bear on 24 January, 2010, 04:29:02 pm
I've got two weeks alcohol allowance for tonight too. :o
Post by: citoyen on 24 January, 2010, 04:39:11 pm
That's making me very hungry thinking about it :P I haven't got any mirri, dashi or sake but will try it anyway sometime.
You can substitute sweet sherry for the mirin (the taste is uncannily similar), or white wine plus a bit of sugar. The sake is optional but again you could use white wine as a substitute, or even a splash of white wine vinegar. For the dashi, you could use a light fish, chicken or vegetable stock. Not "authentic" but close enough. Of course, being very middle class, I had all the ingredients in the store cupboard.*
It's definitely one I'll be making again, though I think there are some mistakes in the recipe - there are a couple of things I'd do slightly differently next time.
d.
*May not be 100% true.
Post by: kevinp on 24 January, 2010, 04:54:52 pm
Here is the recipe
1 portion aubergine, slicee into 1cm slices then grill
1 medium onion, chopped
2 clove garlic
1 large can canned tomatoes
1 can Tesco Green Lentils
1 can Tesco Black Eye Beans
1 medium egg
2 pot Total Greek Yogurt, 0% fat
2 tomatoes sliced
Grill aubergine until golden brown
cook onion and then add garlic and tin of tomatos cook for 2 mins, add lentils and black eye beans and cook for 3 mins. transfer to serving dish and cover with aubegine. mix the greek yogurt with the egg, season and cover the aubergines, then cover with the slices of tomato.
Place into a pre heated oven 180-200 and cook until golden brown on the top or around 35 mins.
Post by: citoyen on 24 January, 2010, 10:47:35 pm
its a strange mix but that's what's in the fridge :)
Some of my finest ever culinary creations have come from that starting point. :thumbsup:
d.
Post by: jogler on 24 January, 2010, 10:50:41 pm
And white wine,rather a lot of it :) well,I did
Post by: jogler on 26 January, 2010, 10:45:09 pm
Post by: Dinamo on 27 January, 2010, 04:45:57 pm
Peppers stuffed with fried onion, pilau rice topped with a tin of plum tomatoes, oven cooked for 30 minutes and then served with Feta cheese and bread !
Post by: jogler on 27 January, 2010, 05:29:32 pm
Post by: Polar Bear on 27 January, 2010, 05:39:28 pm
Post by: numbnuts on 27 January, 2010, 05:43:15 pm
Post by: Ariadne on 27 January, 2010, 05:58:33 pm
Post by: kevinp on 27 January, 2010, 07:19:14 pm
Post by: goatpebble on 27 January, 2010, 09:50:53 pm
Post by: Mrs Pingu on 27 January, 2010, 10:25:34 pm
Post by: toekneep on 28 January, 2010, 07:51:40 pm
Post by: tiermat on 28 January, 2010, 07:58:02 pm
Nom-alicious....
Post by: goatpebble on 28 January, 2010, 09:30:38 pm
I need to lie down.
Post by: TimO on 28 January, 2010, 10:48:56 pm
Talisker had much the same, only without the bread, margarine, or mustard. (http://jakal.sp.ph.ic.ac.uk/~timo/smilies/cat.gif) :)
Post by: Moloko on 29 January, 2010, 11:55:56 am
Garlicky creamy mushrooms, with Spätzli.
I need to lie down.
Those are shrooms then, not mushrooms.
Post by: Mrs Pingu on 29 January, 2010, 06:33:03 pm
Home made. It prolly wasn't authentic tartiflette cos I par-boiled the tatties and cooked up onion and bacon, layered all this an then chucked in some chopped up raw garlic. Cream over all that and then reblo'. :PTartiflette. It was nom-tastic :P
Homemade or restaurant?
Tonight it's spag bol :P
Post by: SandyV on 31 January, 2010, 06:02:26 am
(Was going to make a tartiflette as well, inspired by Mrs Pingu, but ran out of time and energy)
Post by: Mrs Pingu on 31 January, 2010, 01:13:18 pm
Post by: nicknack on 31 January, 2010, 05:36:02 pm
I like a bit of exercise.
Post by: FatBloke on 31 January, 2010, 05:39:54 pm
Post by: Frenchie on 31 January, 2010, 05:42:40 pm
Post by: jogler on 02 February, 2010, 04:23:06 pm
Post by: citoyen on 02 February, 2010, 04:47:26 pm
I don't know or care if her recipes are "authentic" - they're easy to follow and the results are always tasty, though the book has the usual quota of mistakes (I guess it's too expensive to test recipes before committing them to print ::-) ) so you have to use your judgment occasionally when things don't sound quite right.
d.
Post by: her_welshness on 02 February, 2010, 08:24:20 pm
Post by: goatpebble on 02 February, 2010, 09:57:40 pm
I am testing my new (second hand) Smeg oven. This is the second test. I have made a big potato gratin thing, which worked well, but this is the first pizza test.
ps. for anyone considering Smeg, they are overpriced, overdesigned, and 'tinny'. If you have the money, buy Miele or Gaggenau, or even better, Alpes Inox. If you don't, then buy second hand.
Post by: mike on 02 February, 2010, 10:03:25 pm
Post by: Mrs Pingu on 04 February, 2010, 07:12:15 pm
Which is good because a) it is nomtastic and b) I need comforting :(
Post by: Regulator on 05 February, 2010, 12:45:10 pm
Mr r is cooking :-\ ... so lots of washing up.
Post by: andygates on 05 February, 2010, 07:46:22 pm
Post by: Tim Hall on 07 February, 2010, 08:54:46 pm
Pears poached in amaretto.
Nom^many.
Post by: Julian on 07 February, 2010, 08:57:07 pm
Post by: Pedaldog. on 07 February, 2010, 09:01:54 pm
It's too late for me.... Save Yourselves!
Post by: goatpebble on 08 February, 2010, 10:23:05 pm
I will post a full on recipe for caponata, at some point in the next few days. If you don't like celery, then this might change your mind, or at least provide one way of using the stuff that you might enjoy.
Post by: SteveC on 13 February, 2010, 08:13:47 pm
Italian ham and salami (with a home made bread roll, seeing they were fresh having been made during the Scotland - Wales game)
Whole Seabass with Coriander & Red Chilli Butter with Chunky Chips
Melting Middle Chocolate Puddings
and there's a bottle of Rose Cava and some Belgian chocolates for later.
£20
Post by: jogler on 14 February, 2010, 05:06:46 pm
Post by: longers on 14 February, 2010, 07:07:40 pm
I'd be interested in the recipe for people who don't like celery as I've got some left after buying a pack to only stick a bit of it in the soup.
Post by: tonycollinet on 14 February, 2010, 10:23:28 pm
It was supposed to last and do us a meal tomorrow night. Unfortunately two of the four were teenage boys. It hasn't lasted.
Post by: spesh on 15 February, 2010, 07:57:30 pm
Sweat a large onion and three cloves of garlic (both chopped finely) in a big saucepan until soft, but not coloured, then add two sticks of celery and a large carrot (again, chopped finely) and sweat for about five minutes.
Pulse in a blender with 500ml of passatta or 500-600g tinned plum tomatoes, until smooth.
Fry 100g of diced pancetta in the pan until golden, remove from the pan and brown 500g lean steak mince. Drain off the fat and add the pancetta and the veg/tomato blend. Stir in a couple of tablespoons of tomato puree - or as much as you like, I don't believe that there is a thing as too much in this instance!. Season well, and add a couple of tablespoons of chopped herbs. Sage and rosemary are recommended, but oregano and thyme are just as good. Or why not all four?
Add a generous glug of a good fruity red, and/or 200ml of stock (given that many recipes call for pork mince and chopped chicken livers, you could get away with chicken or pork stock instead of beef) and leave to simmer for an hour or so, until it is thick and rich.
Cook the pasta of your choice, and serve it all up with a good helping of freshly grated Parmesan cheese.
Enjoy!
I'll concede that our resident epicure may take issue with some of the improvisations, but when it comes to bolognese, I'd imagine that no two people's recipes are exactly the same ;). What I can say with confidence is that this knocks spots off ready-made bolognese sauces. :smug:
Post by: pcolbeck on 15 February, 2010, 10:11:35 pm
Post by: spesh on 15 February, 2010, 10:35:41 pm
Is it exclusively a bloke thing to lay waste to the kitchen when prepping a proper dinner? :demon:
You know, flour and sauces everywhere, all the cook's knives in the block in use, and just about every saucepan needing washing up afterwards? :o ;D
As opposed to merely shoving something in the microwave and tickling it's water molecules for a few minutes? ;)
Post by: Julian on 16 February, 2010, 09:23:37 am
Post by: Polar Bear on 16 February, 2010, 09:26:05 am
Post by: citoyen on 16 February, 2010, 10:31:04 am
But that doesn't mean I always follow the principle...
d.
Post by: Marco Stefano on 16 February, 2010, 12:38:14 pm
You know, flour and sauces everywhere, all the cook's knives in the block in use, and just about every saucepan needing washing up afterwards? :o ;D
'Ere, that's my wife you're talking about. It would be nice to have some room left to dish up after she has cooked... ::-) I, on the other hand, am a paragon of wossname in the kitchen. ;D
Anyway, back on topic - pancakes tonight, naturally. I predict one pan, but sugar everywhere.
Post by: citoyen on 16 February, 2010, 12:44:16 pm
d.
Post by: Wowbagger on 16 February, 2010, 05:59:02 pm
My problem is that when I cook, I drink. Very much in the style of the late Keith Thingummyjig. My ale has nearly gone and there's a bottle of red on the go...
Post by: Polar Bear on 16 February, 2010, 06:03:15 pm
Post by: toekneep on 20 February, 2010, 07:20:39 pm
Post by: peliroja on 20 February, 2010, 07:24:51 pm
Post by: goatpebble on 20 February, 2010, 09:27:10 pm
Must post the recipe. It's bloody good!
Post by: Oaky on 20 February, 2010, 10:50:59 pm
Last night I decided to cook something tonight that I hadn't done before. I sat down in front of many cookbooks and nothing suggested itself. This is practically unheard of - I usually see something I fancy in each and every one of the books I picked up, but last night, nothing. ???
mrs_o than mentioned the smoked haddock we had in the freezer... I suddenly realised that I'd seen the Cullen Skink recipe, and it suddenly seemed like the right thing to make. We needed a couple of ingredients, but a family bike trip to the shops, via the park and the coffee shop fixed that.
Absolutely lovely it was too, served with some of mrs_o's superlative cheese scones. The acorns both thoroughly enjoyed it too.
Yum :)
Post by: her_welshness on 23 February, 2010, 03:25:35 pm
Post by: Charlotte on 23 February, 2010, 03:29:12 pm
Post by: mike on 23 February, 2010, 03:37:51 pm
Yum.
Post by: Regulator on 23 February, 2010, 04:58:42 pm
Post by: mike on 24 February, 2010, 08:01:50 pm
A result of an 'open the cook book at a random page' experiment. Will let you know.
Post by: geraldc on 24 February, 2010, 08:26:30 pm
Post by: Mike J on 24 February, 2010, 09:18:00 pm
Post by: mike on 24 February, 2010, 09:19:13 pm
Bobotie.
:thumbsup:
Post by: Frenchie on 24 February, 2010, 09:22:43 pm
Post by: Rich753 on 24 February, 2010, 10:21:15 pm
Post by: pcolbeck on 25 February, 2010, 10:37:57 am
Post by: toekneep on 26 February, 2010, 04:22:52 pm
Post by: TimO on 26 February, 2010, 05:07:09 pm
It's FNRttC night, so it's not worth the effort of a 23 mile round trip just to get supper!
Post by: Polar Bear on 26 February, 2010, 05:10:14 pm
Beer night tonight :thumbsup:
Post by: jogler on 26 February, 2010, 05:29:15 pm
Post by: Gus on 26 February, 2010, 06:15:53 pm
Lasagne and carrot salad :'( but I'm dreaming about bacon
Post by: TimO on 26 February, 2010, 07:20:15 pm
(http://jakal.sp.ph.ic.ac.uk/~timo/smilies/nomnomnom2.gif)
(Actually it remains to be seen how good the Curry is, but it's worth experimenting).
Post by: kevinp on 26 February, 2010, 08:16:19 pm
Post by: Ariadne on 26 February, 2010, 08:16:57 pm
scrambled eggs with haddock and mash, in other words. Odd, but nice!
Post by: Frenchie on 26 February, 2010, 08:26:29 pm
Post by: clifftaylor on 28 February, 2010, 06:11:12 pm
Post by: Jurek on 28 February, 2010, 06:18:13 pm
With bacon cooked in garlic & red wine, with a sauce of double cream & gruyere.
Nom.
Pippa's gonna kill me when she sees this :facepalm:
Post by: Frenchie on 28 February, 2010, 09:03:57 pm
Post by: peliroja on 28 February, 2010, 09:07:41 pm
Pasta.Why? It sounds yummy, apart from the bacon part. ;)
With bacon cooked in garlic & red wine, with a sauce of double cream & gruyere.
Nom.
Pippa's gonna kill me when she sees this :facepalm:
Post by: Jurek on 28 February, 2010, 09:14:01 pm
Why?
It's one of Pippa's faves.
She's currently elsewhere (on an Alp), where my culinary does not extend to...
IYSWIM.
Post by: simonp on 28 February, 2010, 10:12:55 pm
@simonproven | TweetPhoto (http://tweetphoto.com/12841966)
Post by: andygates on 04 March, 2010, 09:04:22 pm
Post by: Pancho on 05 March, 2010, 06:16:46 pm
It's a veggie pie. It's in the oven now and I've a feeling it's going to be horrible.
Post by: SandyV on 06 March, 2010, 08:50:34 am
Post by: longers on 06 March, 2010, 08:09:23 pm
First time for me and it won't be the last. The takeaway is fairly new here, I saw the queue and that convinced me it was going to be a good choice.
Post by: pcolbeck on 07 March, 2010, 10:48:47 am
Post by: Jaded on 12 March, 2010, 12:04:20 am
which was nice.
Post by: Tim Hall on 13 March, 2010, 09:57:04 pm
Served (the pasta, not the machine) with mushroom and cream sauce.
It is official. I rock.
Post by: peliroja on 14 March, 2010, 07:28:45 pm
We had an experimental risotto of roasted fennel and garlic with Stilton mixed in. Surprisingly good combination!
Post by: citoyen on 14 March, 2010, 10:29:50 pm
It turned out surprisingly edible.
d.
Post by: pcolbeck on 18 March, 2010, 06:11:36 pm
Post by: Moloko on 19 March, 2010, 03:01:24 pm
Garlic sausage and brown sauce sandwiches on supermarket sliced bread and the second round is pastrami and gherkin. Plus an apple and a bag of crisps. I has class I does.
I also hope you have Gaviscon. ;D
Post by: pcolbeck on 19 March, 2010, 03:07:11 pm
Post by: mrcharly-YHT on 22 March, 2010, 04:04:26 pm
Post by: border-rider on 22 March, 2010, 04:11:31 pm
Post by: Hot Flatus on 22 March, 2010, 07:48:54 pm
Post by: mike on 22 March, 2010, 08:00:39 pm
Post by: border-rider on 23 March, 2010, 02:47:57 pm
Dinner at Highclere Castle tonight :)
Goodness. I'm relieved that I'm not drinking at the mo, and that having the car was enough to maintain my resolve.
We got there at 5:30, to be offered the first in a limitless supply of champagne and the opportunity to view the Egyptology stuff and wander around the house at will, and then after a couple of hours of that there was a very, very fine dinner with again vast amounts of wine, followed by coffee and petits fours in the library, with a nice chap proffering a staggering range of spirits and liqueurs.
I suspect I was one of the few who felt OK this morning, despite a late-night 100 mile drive home.
Post by: jogler on 23 March, 2010, 02:53:09 pm
Sounds like a really civilised & enjoyable way to eat.
Post by: border-rider on 23 March, 2010, 02:57:53 pm
This was a small corporate event, and I hate to think what it cost the sponsor...
Post by: numbnuts on 23 March, 2010, 03:44:35 pm
Post by: rower40 on 24 March, 2010, 08:47:58 pm
Hungry after 5 miles sat in a cold boat shouting at people. Got home, Phoned Dominos. Pizza Delivered. THE WRONG ONE. It's a "Hot and Spicy" - and I'm allergic to Jalapenos.
I've phoned them back, and they're making up a new one straight away. Anyone want a luke-warm Hot-n-Spicy Pizza?
Post by: jogler on 25 March, 2010, 04:36:54 pm
He'll be furious when he finds out ;D
Post by: Regulator on 25 March, 2010, 05:31:31 pm
Post by: Deborah on 25 March, 2010, 06:11:07 pm
Post by: Tim Hall on 27 March, 2010, 10:25:23 pm
We had mussels in cream and saffron sauce with <ta-da!> home made tagliatelle.
A bottle of Chablis to accompany.
(A man who dresses as he drinks - Chablis)
Mrs. Hall made apricot creme brulee, which we had with Tesco Moscatel de Valecncia.
Nom, nom, nommity nom.
Post by: Noodley on 27 March, 2010, 10:36:33 pm
Very nice. :thumbsup:
Post by: Oaky on 27 March, 2010, 10:39:13 pm
I did consider putting bacon in, but decided to save that for a late night sarnie, only to promptly forget and have cheese and pickle :(
Post by: VeloYellow on 28 March, 2010, 05:43:49 am
Post by: Pippa on 28 March, 2010, 02:43:55 pm
Post by: andygates on 28 March, 2010, 03:15:50 pm
Post by: robbo6 on 28 March, 2010, 07:45:36 pm
Post by: Jurek on 28 March, 2010, 08:09:01 pm
Slow roast shoulder of lamb (currently slow roasting) with a fresh mint sauce/jus thingy. With potato dauphinois and buttered leeks.
Ver' nom. :D
Post by: JohnP on 28 March, 2010, 08:21:26 pm
SWMBO takes a lot of stick but she really looks after me.
Post by: jogler on 28 March, 2010, 10:07:47 pm
Post by: mike on 29 March, 2010, 08:28:13 pm
home made pasta & tomato and anchovy sauce. Lovely.
Post by: Domestique on 29 March, 2010, 08:29:26 pm
Post by: jogler on 29 March, 2010, 08:49:13 pm
Post by: VeloYellow on 30 March, 2010, 10:28:09 am
Post by: citoyen on 05 April, 2010, 07:55:45 pm
d.
Post by: ScumOfTheRoad on 05 April, 2010, 08:19:10 pm
Add a poached egg, a slice of black forest ham and hollandaise sauce.
Eggs from the city farm next door make it taste even better. Nom.
Post by: VeloYellow on 09 April, 2010, 10:21:59 am
Post by: jogler on 09 April, 2010, 09:14:28 pm
sounds like a vanilla slice :demon:
Post by: Charlotte on 13 April, 2010, 02:21:04 pm
Post by: clarion on 13 April, 2010, 02:21:53 pm
Post by: CrinklyLion on 13 April, 2010, 11:39:57 pm
Post by: Zoidburg on 13 April, 2010, 11:46:47 pm
Well it was reduced to 40p at the deli counter so it would be rude not to try.
Post by: spesh on 14 April, 2010, 12:48:39 am
Post by: robbo6 on 14 April, 2010, 09:01:34 am
Post by: jogler on 14 April, 2010, 03:07:45 pm
I am about to find out if it is possible to eat an entire 14" BBQ chicken pizza on your own.
Well it was reduced to 40p at the deli counter so it would be rude not to try.
Well,can you? We need to know :)
Post by: Deborah on 14 April, 2010, 06:48:59 pm
Post by: SteveC on 14 April, 2010, 06:56:08 pm
We have had half the pasta and half the sauce, with some pork left over from Sunday's roast. And parmesan,
:D :D
And the rest of the pasta and sauce will do us another meal sometime.
S
Post by: spesh on 14 April, 2010, 08:35:18 pm
And as if that wasn't enough, blackberry and apple crumble for pud.
Nom nom *urrrrrp!* nom...
Pass the waffer theen mints, Zoiders if you please...
Post by: Julian on 21 April, 2010, 10:21:22 pm
It was a bit disappointing TBH. It wasn't unpleasant, just a bit... uninspiring. I don't think I'll use nettles to cook with again, other than possibly to add colour (they did turn the risotto a beautiful green colour).
Post by: slowfen on 22 April, 2010, 06:03:49 pm
Well last night, sauteed dove
Post by: Deborah on 22 April, 2010, 06:07:22 pm
Post by: TimO on 22 April, 2010, 08:26:21 pm
I was about to leave and the building power glitched. This has of course buggered the server, which will be at least an hour in recovering the system disc (the mirror got corrupted). It may be much later if I'm unlucky and something else goes wrong when I try and remount the remainder of the discs.
Right, off to Sainsburys, I'll tell you what I've got shortly!
Post by: TimO on 22 April, 2010, 09:50:05 pm
Waitrose Chicken Korma and Lemon Pilau Rice. Far too much of it. ;D
Post by: andygates on 24 April, 2010, 09:00:38 pm
Post by: rogerzilla on 25 April, 2010, 05:51:25 pm
Post by: Polar Bear on 25 April, 2010, 05:51:56 pm
Post by: CrinklyLion on 25 April, 2010, 06:57:21 pm
Post by: peliroja on 25 April, 2010, 07:02:28 pm
Post by: SteveC on 25 April, 2010, 07:26:19 pm
Feel a bit full now...
S
Post by: citoyen on 25 April, 2010, 08:16:29 pm
For the benefit of anyone who doesn't know what Sussex pond pudding is, it's a traditional steamed suet pudding that looks like this when it comes out of the steamer:
(http://i88.photobucket.com/albums/k170/smutchin/pudding1.jpg)
...then you cut into it to find a whole lemon in a moat of buttery lemon sauce:
(http://i88.photobucket.com/albums/k170/smutchin/pudding2.jpg)
One of my all-time favourites. I don't know why but I really don't make it often enough.
d.
Post by: mike on 25 April, 2010, 08:40:16 pm
- 'home grown' chicken from a friends farm
- Mrs Mike baked sourdough bread
- Mike made mayo
- fresh salady bits from the supermarket
Nom
and Mrs Mike's made steamed lemon pud for afters but not quite as impressive looking as yours smudge ;D
Post by: citoyen on 25 April, 2010, 09:55:07 pm
and Mrs Mike's made steamed lemon pud for afters but not quite as impressive looking as yours smudge ;D
I'll be perfectly honest and admit that it didn't taste quite as good as it looks - I didn't use enough sugar, so it was a touch on the sour side, even for me. I don't like very sweet puds, so I tend to go under the amount specified in the recipe. I've done Sussex pond pudding before but not for a while, so I'd forgotten it's one of those puds where you can't really get away with skimping on the sugar. And it probably could have done with slightly longer cooking. Still very yummy, though.
And I'm sure Mrs Mike's lemon pud was excellent too!
d.
Post by: bikenerd on 27 April, 2010, 10:50:51 am
Post by: VeloYellow on 29 April, 2010, 02:07:25 pm
Post by: Rykard on 30 April, 2010, 02:00:12 pm
Post by: TimO on 30 April, 2010, 05:20:48 pm
Post by: jogler on 30 April, 2010, 06:26:05 pm
Post by: Deborah on 30 April, 2010, 06:28:08 pm
Post by: SandyV on 01 May, 2010, 08:17:40 am
Post by: jogler on 01 May, 2010, 11:26:22 am
having pizza,salad,grolsh
Post by: TimO on 02 May, 2010, 11:31:14 am
Om nom carbo-loading nom.
Yesterday was nothing, since I slept through supper-time recovering from the FNRttC.
Post by: peliroja on 02 May, 2010, 11:40:33 am
Post by: jogler on 02 May, 2010, 05:41:47 pm
Post by: longers on 02 May, 2010, 06:59:12 pm
Ice cream for pud.
Post by: Polar Bear on 02 May, 2010, 06:59:52 pm
Post by: plum on 02 May, 2010, 07:03:38 pm
Post by: VeloYellow on 03 May, 2010, 05:01:53 am
Post by: jogler on 03 May, 2010, 09:51:34 pm
Post by: VeloYellow on 04 May, 2010, 07:50:28 am
Post by: jogler on 04 May, 2010, 07:54:43 am
Post by: SandyV on 04 May, 2010, 08:11:42 am
Post by: jogler on 04 May, 2010, 06:15:17 pm
Post by: Oaky on 04 May, 2010, 08:11:21 pm
My first asparagus of the season. Yum!
Post by: Pippa on 05 May, 2010, 08:22:16 pm
Post by: jogler on 05 May, 2010, 09:14:48 pm
Post by: SandyV on 05 May, 2010, 09:26:15 pm
Post by: jogler on 05 May, 2010, 10:19:24 pm
Post by: jogler on 08 May, 2010, 08:19:13 pm
This morning I was riding so avoided the full english fry up & had scrambled egg & smoked salmon instead.
This evening it was asparagus in ham,beef mushroom & ale pie,some sort of creamy sweet strawberry concoction,asti spumanti,coffee,mints.
Post by: Polar Bear on 08 May, 2010, 08:19:59 pm
Post by: Wascally Weasel on 08 May, 2010, 08:26:09 pm
Post by: Oaky on 08 May, 2010, 08:27:06 pm
(Cooked as a treat for mrs_o after her first WARTY ride today).
Post by: mike on 08 May, 2010, 08:29:02 pm
Post by: SandyV on 09 May, 2010, 12:57:42 am
Post by: Deborah on 09 May, 2010, 12:42:29 pm
Post by: andrewc on 09 May, 2010, 08:30:32 pm
Cooked on a Trangia, next to a field full of sheep.....
Post by: jogler on 09 May, 2010, 08:35:05 pm
Post by: andygates on 09 May, 2010, 09:03:29 pm
Post by: Oaky on 09 May, 2010, 09:04:34 pm
Post by: jogler on 09 May, 2010, 09:19:21 pm
Dirty Chinese. :demon:
luckyboy...what are having to eat though ;)
Post by: jogler on 11 May, 2010, 08:39:41 pm
tonight was mushrooms & cheese in brandy sauce,steak & chips,chocolate cheesecake,coffee,mints,grolsch.
Post by: jogler on 12 May, 2010, 09:23:07 pm
Post by: SandyV on 13 May, 2010, 04:37:49 am
cheese on toast
so are you home then?
Post by: jogler on 13 May, 2010, 06:52:05 am
cheese on toast
so are you home then?
how can you tell? ;D
Post by: jogler on 13 May, 2010, 07:45:06 pm
Post by: Oaky on 16 May, 2010, 12:03:47 am
Onion soup (mostly like the French version but with Oaky-family variations), garlic and cheese croutes (east anglian onions).
Pork chops (local: Shalford) Asparagus (local: ardleigh) Chantenay carrots (local: suffolk somewhere)
Dauphinois potatos (East anglian spuds, east anglian garlic, maldon sea salt, milk from the local milkman, so probably passed trough Hatfield Peverel at some point recently. cream of unknown origin)
Sparkling cyder (local: aspall's suffolk)
local beer (essex + suffolk - crouch vale and Adnams)
Post by: Valiant on 16 May, 2010, 07:29:17 pm
Post by: spesh on 17 May, 2010, 09:32:28 pm
Nom nom nom.
Post by: Bledlow on 17 May, 2010, 10:12:47 pm
Roast potatoes.
Savoy cabbage.
Gravy.
Yum.
Post by: jogler on 17 May, 2010, 10:41:20 pm
compensating for last weeks food marathon at the hotel ::-)
Post by: SteveC on 17 May, 2010, 11:13:14 pm
Mrs C doesn't like eggs.
She is away for work.
:thumbsup:
S
Post by: jogler on 19 May, 2010, 06:19:25 pm
Post by: Basil on 19 May, 2010, 06:23:37 pm
I'm eating Part 2 of it tonight. :)
Post by: andyoxon on 21 May, 2010, 09:07:39 pm
St Agur Delice later on. :)
Post by: TimO on 21 May, 2010, 09:36:02 pm
Post by: Jurek on 21 May, 2010, 09:39:28 pm
I'd better get cracking.
F**kin' starving!
Post by: Butterfly on 05 June, 2010, 09:06:51 pm
When someone leaves the better part of 2 pints of double cream at your house, the only thng to do is make ice cream. The out come of making honey ice cream (it'll be done tomorrow) is that you have egg whites available, so you have to make meringue. Clarion doesn't like cream, so I use low fat greek yoghurt and then mixed summer fruit then roll up like a swiss roll. 8)
Post by: clarion on 05 June, 2010, 09:12:01 pm
Post by: Ariadne on 05 June, 2010, 09:19:08 pm
Post by: citoyen on 05 June, 2010, 09:26:39 pm
All washed down with a fine NZ riesling.
d.
Post by: peliroja on 05 June, 2010, 09:33:08 pm
Post by: RJ on 05 June, 2010, 10:45:15 pm
Post by: rogerzilla on 06 June, 2010, 09:03:52 pm
Post by: jogler on 06 June, 2010, 09:51:04 pm
Post by: Zoidburg on 12 June, 2010, 09:43:34 pm
Half a gammon joint(90p) cut into 3 thick steaks and some free range eggs fried up(10p).
Post by: jogler on 13 June, 2010, 06:26:37 pm
maybe cake afterwards.See" the good news" thread ;D
Post by: Domestique on 13 June, 2010, 06:31:14 pm
Post by: eck on 13 June, 2010, 06:32:23 pm
New potatoes in butter,salad & sea bass.Don't know yet: after favourable - ish reports from some of last weekend's Snow Roaders, Mrs eck is taking me for tea to the Woodville pub, just along the road from the Northmuir Hall, and a short stagger up the road from home.
maybe cake afterwards.See the good news" thread ;D
We've not been for a couple of years: reports later, possibly.
Post by: Wobbly John on 13 June, 2010, 10:53:37 pm
(http://i7.photobucket.com/albums/y252/wobblyjohn/P1030643.jpg)
Post by: jogler on 15 June, 2010, 06:26:16 pm
Post by: Wowbagger on 15 June, 2010, 06:32:06 pm
And we currently have a large cauldron of goosegog jam boiling away quietly to itself. We have three bushes and to date, this year's tally is in excess of 11kg.
Post by: jogler on 16 June, 2010, 08:12:20 pm
Post by: jogler on 22 June, 2010, 05:58:30 pm
Post by: mrcharly-YHT on 30 June, 2010, 09:26:22 am
decided that, seeing as I can make decent gluten-free bread, I should just have a go at gluten-free pizza base. So I whipped up a batch of ordinary dough and some gluten free.
It were good.
Got the ordinary dough quantities wrong. That one was a bit thick.
Post by: numbnuts on 02 July, 2010, 04:26:08 pm
Post by: jogler on 02 July, 2010, 05:06:03 pm
beans on toast
egg on toast
soup
or I could live high on the hog & get summat from chippy
or go mad & go out for a meal on expenses
Post by: woollypigs on 02 July, 2010, 05:09:00 pm
or go mad & go out for a meal on expensesNow that is cooking I like :)
I hope that the left overs from my visit to the dentist will be gone by dinner time, so that I can eat without fear of eating myself.
Post by: CrinklyLion on 03 July, 2010, 09:05:54 pm
Post by: peliroja on 03 July, 2010, 09:07:37 pm
Post by: pcolbeck on 03 July, 2010, 09:12:27 pm
Post by: toekneep on 03 July, 2010, 09:18:04 pm
Post by: citoyen on 11 July, 2010, 12:10:48 am
Most yummy. Highly recommended. Even if yet again there was an error in the recipe - you need far more than the stated 200ml of water, and the stated cooking time is a touch conservative. I also left out the sugar - not needed. And I used a little more chilli than suggested in the recipe - about half a tsp - to give it a little kick.
d.
Post by: Paul on 14 July, 2010, 10:31:53 pm
:thumbsup:
Post by: citoyen on 14 July, 2010, 11:29:00 pm
(http://i88.photobucket.com/albums/k170/smutchin/ccd44474.jpg)
:smug:
Amd we've got quite a few more on the way.
d.
Post by: Oaky on 16 July, 2010, 12:41:00 am
mrs_o made a very lovely duck salad tonight (we've had it before too) which is based loosely on a recipe from a Reader's Digest One Pot Healthy cookbook (STOP SNIGGERING AT THE BACK!!!).
Yum yum. Duck, orange, ginger, rice, leaves, pomegranate, other stuff. :thumbsup:
Post by: peliroja on 18 July, 2010, 08:03:33 pm
Post by: Wowbagger on 18 July, 2010, 08:07:38 pm
Post by: andrewc on 30 July, 2010, 07:26:48 pm
One reason I carry a full Trangia :-P
Post by: peliroja on 30 July, 2010, 10:06:06 pm
Post by: Gruff on 04 August, 2010, 09:13:43 pm
(http://img839.imageshack.us/img839/9171/p1010002medium.jpg)
Prawns and chickpeas. A slightly odd combination I grant you, but I have tins and tins of chickpeas to get through. Made with lots of garlic, ginger, chili and onion, a hint of curry powder, basmati rice an' veggies.
Om nom nom nom ;D
Post by: peliroja on 04 August, 2010, 09:49:10 pm
Post by: andrewc on 04 August, 2010, 09:54:13 pm
I bought a 21cm "Mora" chefs knife earlier, it's bloody sharp :thumbsup:
Post by: longers on 05 August, 2010, 07:28:53 pm
Post by: jogler on 05 August, 2010, 07:33:54 pm
Post by: Basil on 05 August, 2010, 07:37:42 pm
Post by: Wascally Weasel on 05 August, 2010, 07:39:06 pm
Beer.
With gravy?
Post by: jogler on 05 August, 2010, 07:42:26 pm
Beer.
With gravy?
worcester sauce?
Post by: DrMekon on 05 August, 2010, 07:56:51 pm
Post by: peliroja on 07 August, 2010, 08:46:45 pm
And squash cake for pudding (a fluke recipe I made up this afternoon with a yellow squash from our veg box, and which has turned out beautifully!).
Post by: jogler on 07 August, 2010, 09:47:51 pm
Post by: woollypigs on 07 August, 2010, 09:48:51 pm
Potatoes with cheese and peppers from this (http://www.abelandcole.co.uk/recipes/peppers#recipe3)recipe.burp, it was all very nice :)
And squash cake for pudding (a fluke recipe I made up this afternoon with a yellow squash from our veg box, and which has turned out beautifully!).
Post by: Jurek on 07 August, 2010, 09:57:08 pm
Not my usual choice for afters - but have to confess to it being rather OK :)
Post by: itsbruce on 07 August, 2010, 10:25:15 pm
Post by: peliroja on 07 August, 2010, 11:49:51 pm
It was, once I'd put the spuds back in to cook properly. :-[Potatoes with cheese and peppers from this (http://www.abelandcole.co.uk/recipes/peppers#recipe3)recipe.burp, it was all very nice :)
And squash cake for pudding (a fluke recipe I made up this afternoon with a yellow squash from our veg box, and which has turned out beautifully!).
Post by: SandyV on 08 August, 2010, 09:59:38 am
Post by: corshamjim on 08 August, 2010, 06:10:19 pm
I've already made a start on the Romanian merlot from the Co-Op which is pleasantly quaffable.
Post by: jogler on 13 August, 2010, 12:02:11 pm
TOMORROW night there will be Homity pie & rice salad for 3 hungry yacfers to help themselves if mrs. jogler has not returned from partying when 3 hungry yacfers arrive chez jogler's
Post by: SandyV on 13 August, 2010, 12:35:22 pm
Post by: numbnuts on 13 August, 2010, 12:52:50 pm
Post by: citoyen on 13 August, 2010, 09:52:18 pm
Is it my birthday or something? ;D
d.
Post by: Cudzoziemiec on 16 August, 2010, 08:10:19 pm
Post by: jogler on 16 August, 2010, 08:37:54 pm
Chocolate cake to follow ;D
Post by: woollypigs on 16 August, 2010, 08:54:41 pm
Post by: peliroja on 19 August, 2010, 10:49:40 pm
Post by: Julian on 19 August, 2010, 11:33:13 pm
I may be a bit garlicky for the next day or so...
Post by: Ham on 21 August, 2010, 10:22:15 pm
(http://4.bp.blogspot.com/__5EyI8Ck-Lw/THBCzBstqJI/AAAAAAAAY3g/GIW-ird1vs0/s540/IMG_1449.jpg)
Sirloin, 2", blue. Gratin Dauphinoise. Good Wine
I don't often cook when I'm on my own, but....
Post by: andrewc on 21 August, 2010, 10:42:33 pm
Food Porn
(http://4.bp.blogspot.com/__5EyI8Ck-Lw/THBCzBstqJI/AAAAAAAAY3g/GIW-ird1vs0/s400/IMG_1449.jpg)
Sirloin, 2", blue. Gratin Dauphinoise. Good Wine
I don't often cook when I'm on my own, but....
The only way to cook a steak...... :P
Post by: GruB on 22 August, 2010, 11:28:24 am
She made it without any sugar.
It was awesome.
Post by: Wobbly John on 27 August, 2010, 01:20:31 pm
Don't ya jus love new leftover combinations when you're home alone. :D
Post by: her_welshness on 29 August, 2010, 05:18:00 pm
Post by: Domestique on 29 August, 2010, 05:21:01 pm
Food Porn
(http://4.bp.blogspot.com/__5EyI8Ck-Lw/THBCzBstqJI/AAAAAAAAY3g/GIW-ird1vs0/s540/IMG_1449.jpg)
Sirloin, 2", blue. Gratin Dauphinoise. Good Wine
I don't often cook when I'm on my own, but....
Who has control of the remote control? ;)
Post by: numbnuts on 29 August, 2010, 05:49:08 pm
Post by: oncemore on 29 August, 2010, 07:46:42 pm
Post by: kyuss on 01 September, 2010, 01:02:34 am
Food Porn
(http://4.bp.blogspot.com/__5EyI8Ck-Lw/THBCzBstqJI/AAAAAAAAY3g/GIW-ird1vs0/s540/IMG_1449.jpg)
Sirloin, 2", blue. Gratin Dauphinoise. Good Wine
I don't often cook when I'm on my own, but....
Damn, that looks tasty!
I had homemade lentil, potato and bacon soup, followed by homemade king prawn and ginger in filo pastry with sweet chilli dip. It was nice, but I'd have swapped it for that steak. Mmmmmmmm.
Post by: peliroja on 12 September, 2010, 09:07:10 pm
Post by: pcolbeck on 12 September, 2010, 09:10:20 pm
Post by: BrianI on 15 September, 2010, 08:39:46 pm
Post by: mike on 15 September, 2010, 09:18:45 pm
The tree spent 3 years in a large bucket but we planted it in fresh soil 3 months back and it's set loads of fruit for next year already!
Post by: her_welshness on 19 September, 2010, 04:53:00 pm
Post by: jogler on 19 September, 2010, 05:07:40 pm
Post by: Jurek on 19 September, 2010, 05:15:43 pm
(With hard boiled eggs in the middle of it).
Wrapped in bacon rashers.
Nom
:thumbsup:
Post by: eck on 19 September, 2010, 06:42:53 pm
A variation on spaghetti carbonara: poach some smoked haddock, and fry spring ingins and a little chopped bacon. As the pasta cooks, beat three eggs, with some cream cheese.
Drain the pasta, pour in the egg mixture and stir in until it's just cooked. Then stir in the flaked fish, bacon and onions. Top with some parmesan. :thumbsup:
Nummity num.
Post by: Zoidburg on 19 September, 2010, 06:44:28 pm
Post by: Hot Flatus on 19 September, 2010, 08:00:19 pm
Post by: andygates on 19 September, 2010, 08:33:43 pm
Post by: itsbruce on 19 September, 2010, 10:05:44 pm
Post by: longers on 20 September, 2010, 08:18:04 pm
Very nice with a few odds and sods, splash of white wine and spaghetti. Very quick and easy too.
Post by: Ariadne on 22 September, 2010, 07:39:04 pm
BBC News - Salmonella fear over bean sprouts (http://www.bbc.co.uk/news/uk-scotland-11390724)
Post by: JohnP on 22 September, 2010, 08:38:39 pm
Post by: jogler on 22 September, 2010, 09:03:25 pm
we did that last night
Post by: pcolbeck on 26 September, 2010, 07:03:01 pm
Post by: citoyen on 27 September, 2010, 10:37:28 am
Last night I ate in the pub and had a very nice grouse.
Typical Yorkshireman... But what did you eat? ;)
d.
Post by: itsbruce on 27 September, 2010, 07:37:18 pm
Post by: Zoidburg on 28 September, 2010, 08:44:00 pm
Post by: rogerzilla on 02 October, 2010, 06:03:45 pm
Post by: Mike J on 02 October, 2010, 06:24:26 pm
Post by: Ariadne on 02 October, 2010, 07:22:11 pm
Post by: Eccentrica Gallumbits on 02 October, 2010, 07:24:39 pm
Post by: Domestique on 02 October, 2010, 07:32:20 pm
Post by: Torslanda on 02 October, 2010, 07:37:02 pm
Baked potatoes, beans and possibly some melted cheddar. Worcester sauce, natch.
Nom! Nom! Nom! :thumbsup: :thumbsup:
Post by: her_welshness on 03 October, 2010, 06:21:00 pm
Post by: Wowbagger on 03 October, 2010, 06:25:23 pm
Chicken and Chorizo stew with warm bread to sop it up. Om nom nom :) :)
I hope you're not being made to wait too long for that. O:-)
Post by: Hot Flatus on 03 October, 2010, 06:55:16 pm
Post by: her_welshness on 03 October, 2010, 07:07:17 pm
Chicken and Chorizo stew with warm bread to sop it up. Om nom nom :) :)
I hope you're not being made to wait too long for that. O:-)
I am bloody well making it myself thank you very much O:-) ;D :-*
Post by: Pancho on 03 October, 2010, 07:12:27 pm
Post by: Hot Flatus on 03 October, 2010, 07:13:11 pm
Post by: CrinklyLion on 03 October, 2010, 07:51:04 pm
With some cheesy garlic bread.
Post by: Pancho on 03 October, 2010, 09:01:57 pm
Meat or cheese?
Cheese - loads of smelly foreign cheese. And none of your fancy fondue set nonsense here - just a saucepan and some skewers.
Messy but fun and delicious. Just what we need on our inevitably busy and sometimes emotional Sunday evenings.
Post by: itsbruce on 04 October, 2010, 10:58:04 am
Post by: her_welshness on 17 October, 2010, 04:09:18 pm
Post by: Basil on 17 October, 2010, 05:30:21 pm
That was Thursday night. The cauldron is still more than half full, so I'm having it 4th day running.
Hmm, must organise splitting it into large portions and freezing them. I really don't think I'm going to be wanting it tomorrow as well.
Post by: Zoidburg on 17 October, 2010, 07:29:10 pm
Post by: Basil on 26 October, 2010, 09:18:47 pm
[Always known in our family as "Sheppid's Poi". OMG :o We've been given baby Brummies}
Post by: Regulator on 31 October, 2010, 11:39:39 am
Skirt of beef, coated with flour and hot paprika, fried off until golden. Next into the pan were roughly chopped red onions, with lots and lots of garlic. The onions were sweated off and transferred to the casserole dish. The pan was deglazed with a bottle of pale ale and some homemade concentrated beef stock. This mixture then went into the dish.
I've added lots of chopped tomatoes, carrots and celery, together with 'country vegetable' dried stew mix (which oddly enough seems to contain pasta) and seasoned it heavily.
It will cook away merrily for 4 hours or so at a low heat whilst we're off at the allotment.
Post by: jogler on 31 October, 2010, 01:44:18 pm
mega yummy :thumbsup:
Post by: her_welshness on 31 October, 2010, 05:18:18 pm
Post by: SteveC on 31 October, 2010, 08:18:00 pm
Slow-cooked aromatic shoulder of pork
Not cooked anything at gas Mk 1/4 before. Rather good though.
S
Post by: Julian on 31 October, 2010, 08:45:25 pm
mrs. jogler's lobby.
mega yummy :thumbsup:
I had to wiki that! :o
Post by: clarion on 31 October, 2010, 08:49:34 pm
Linda McCartney did the sausages (well, her minions, I suppose).
But it was the last of the season's spuds, celery and runner beans. Nomnom and, furthermore, nom.
Halloumi was not home-made, either, but it was darned good :)
Post by: Julian on 31 October, 2010, 08:50:54 pm
Post by: Charlotte on 31 October, 2010, 09:03:23 pm
We got cheese-shamed by the vegans in Covent Gdn yesterday.
Yeah. And I stopped and talked to them for ten whole minutes without:
(a) eating any of their odd-looking cheese substitute
(b) telling them about Julian and the quail-nomming parties
(c) asking them what they think about shooting your own wild food
O:-)
Post by: Torslanda on 31 October, 2010, 11:56:52 pm
Butternut squash with peanut butter soup. Never made soup before, nommylicious!
Post by: Gus on 01 November, 2010, 12:33:39 pm
veggies and chicken stir fried in wok.
only problem is my fridge stinks of Nam pla :facepalm:
Post by: LindaG on 01 November, 2010, 01:17:02 pm
Another River Cottage inspired supper.
Butternut squash with peanut butter soup. Never made soup before, nommylicious!
Recipe?
Post by: numbnuts on 01 November, 2010, 02:21:30 pm
Post by: Torslanda on 01 November, 2010, 08:43:48 pm
Another River Cottage inspired supper.
Butternut squash with peanut butter soup. Never made soup before, nommylicious!
Recipe?
Here (http://www.rivercottage.net/recipes/butternut-nut-butter-soup/)
Post by: citoyen on 02 November, 2010, 01:48:54 pm
mrs. jogler's lobby.
mega yummy :thumbsup:
I had to wiki that! :o
I'm assuming it's much the same as Scouse, the stew from which Liverpudlians get their nickname, aka Lobscouse.
See also: Lancashire hotpot.
d.
Post by: peterh on 02 November, 2010, 10:08:54 pm
Another River Cottage inspired supper.
Butternut squash with peanut butter soup. Never made soup before, nommylicious!
Recipe?
Here (http://www.rivercottage.net/recipes/butternut-nut-butter-soup/)
This soup (http://www.rivercottage.net/recipes/ham-hock-soup-with-parsnip-and-thyme-bread//) from HFW is good as well (though I've only done the soup, not the bread!).
Post by: simonp on 05 November, 2010, 11:51:17 pm
Prawns, lettuce, cherry tomatoes, olives in chilli and garlic, couscous, carrots, marinated artichoke hearts, spring onions, encona west Indian hot pepper sauce, olive oil, balsamic vinegar.
For dessert I had half a punnet of grapes, a banana, some walnuts, three medjool dates, with yoghurt.
I feel very fat.
Post by: Tim Hall on 06 November, 2010, 10:14:14 pm
Nom^many
Post by: CrinklyLion on 06 November, 2010, 10:24:52 pm
Post by: her_welshness on 07 November, 2010, 07:56:10 pm
Post by: simonp on 07 November, 2010, 09:31:40 pm
Post by: Bledlow on 12 November, 2010, 06:15:48 pm
Post by: Eccentrica Gallumbits on 12 November, 2010, 06:39:47 pm
Post by: JohnP on 12 November, 2010, 08:22:10 pm
I should have posted yesterday - it was my turn and I made a lovely smoked haddock curry.
Post by: Regulator on 13 November, 2010, 05:30:45 pm
Apple and summer fruits crumble, with vanilla custard for afters. The crumble topping has oats and muscavado sugar... :P
Post by: LindaG on 13 November, 2010, 05:36:52 pm
Lyle's ginger cake and Bird's custard. :P
Post by: tiermat on 13 November, 2010, 05:58:27 pm
Even Mrs T had seconds, so it must have been MEGA-NOM :)
Post by: itsbruce on 14 November, 2010, 06:25:43 pm
Post by: rogerzilla on 14 November, 2010, 06:28:12 pm
Post by: Julian on 14 November, 2010, 07:08:15 pm
Post by: Pancho on 14 November, 2010, 08:45:50 pm
A huge conflagration impressed everyone and had me wondering just how much brandy one is actually supposed to ignite and pour.
Tasted fantastic and (almost) made up for the fact that Sunday lunch was meat-free (again)[1].
[1] Our rarely heated, tumble-drier free household is beginning to wonder if we're taking this environmental lark too far.
Post by: jogler on 16 November, 2010, 05:36:36 pm
Post by: Torslanda on 16 November, 2010, 10:58:00 pm
The shipping forecast for Manchester 22:00 until 06:00.
Cloudy, clearing south west. Gentle breeze, local Force 8 gusting Force 10.
Fog horns M24. 5 miles. Woah! doggy!
It's natures way of saying 'For God's sake! Open a window!'
Post by: Torslanda on 16 November, 2010, 11:16:18 pm
Penne Arrabiata with grated cheddar, chargrilled asparagus spears, silician paterno olives.
You are
Post by: Feline on 16 November, 2010, 11:18:23 pm
I didn't however cook this while on my turbo trainer ;)
Post by: SandyV on 19 November, 2010, 09:38:04 am
Mmmmm!
Post by: TimO on 19 November, 2010, 05:56:52 pm
Post by: Gus on 19 November, 2010, 07:10:43 pm
Post by: Rhys W on 19 November, 2010, 07:49:54 pm
Post by: Regulator on 20 November, 2010, 09:28:37 am
(http://homepage.ntlworld.com/rhys.llangefni/lluniau/pizza.jpg)
Is that before eating or after regurgitation?
Post by: SandyV on 20 November, 2010, 09:34:47 am
Post by: Rhys W on 20 November, 2010, 10:03:44 am
Not the best photo though, I have to admit.
Post by: SandyV on 20 November, 2010, 10:06:34 am
Post by: Wendy on 20 November, 2010, 06:39:54 pm
Hey, it's homemade not out of a packet, it's not supposed to look perfect! >:(
Not the best photo though, I have to admit.
I thought it looked scrummy!
Post by: tiermat on 20 November, 2010, 06:54:49 pm
TLD made the guac and it is now universally accepted that she is the Guacamole Kid....
I am now repleat and sat on the sofa dozing with a cheeky little glass of white wine, whilst Mrs T writes a note to the school and TLD plays on the DS, Peter Pan In Scarlet to follow....
Post by: pcolbeck on 21 November, 2010, 07:33:02 pm
Post by: Basil on 21 November, 2010, 07:46:20 pm
Que immense1 chicken casserole. Well, immense1 vegetable casserole with chicken.
Gas mark sod all while I did my 35 miler plus visit to THAT PUB.
I've just eaten 1/4 of it. Wow! You know how sometimes fridge casserole is just OK, and sometimes it really works. Well, this is at the top end of REALLY WORKED :thumbsup:
Urp!
1. And I mean "immense"
Post by: simonp on 21 November, 2010, 09:11:00 pm
Post by: CrinklyLion on 21 November, 2010, 10:34:22 pm
Post by: Gus on 22 November, 2010, 04:17:08 pm
I'm making tumbet and I think it will be accompanied with a nice steak.
Post by: Phil21 on 22 November, 2010, 04:20:44 pm
Post by: Andrew Br on 22 November, 2010, 05:36:13 pm
Tonight I shall be having some of the rather tasty paella that I made a while ago.
I selected tomorrow night's food as well when I was in there.
I still haven't identified it ::-)
Post by: Wobbly John on 22 November, 2010, 09:43:45 pm
Post by: Gus on 25 November, 2010, 05:11:01 pm
Greek salad with goat feta :P :P :P
Post by: LindaG on 25 November, 2010, 05:51:21 pm
Because I'm raiding the freezer tonight. :smug:
Post by: peliroja on 25 November, 2010, 05:52:26 pm
Post by: tiermat on 25 November, 2010, 06:35:55 pm
1) 24 bottles of San Miguel
2) 6 bottles of Wolf Blass Yellow Label Chardonnay (a bargain at £22 for the box!)
3) fish balls
4) cheeze on toast
5) hot dogs
6) potato wedges
7) Granola
8) 3 berry mix
9) Chorizo sossiges
Hmmmmmmmm now what to have, might well be a porportion of 1) and fish balls.....
Post by: Gus on 25 November, 2010, 06:43:34 pm
Yesterday's home-made lentil and vegetable korma.
Recipe please, it sounds deliciuos
Post by: tiermat on 25 November, 2010, 06:45:26 pm
Do fish have balls?
yes, but obviously very small ones, I am guessing these ones are from tuna or other such large species of fish :)
And before you ask, yes they do have fingers! :) Every 6 year old knows that!
Post by: Andrij on 25 November, 2010, 06:47:25 pm
Post by: TimO on 25 November, 2010, 06:59:24 pm
Turkey, stuffing, etc. as one would expect for Thanksgiving Day. Pics may follow...
Actually, I don't expect a lot on Thanksgiving day, pretty much everything I know about it was learnt from USA sitcoms, so I'm vaguely aware that you have Turkey then, rather than at Christmas, and presumably a similar load of trimmings to what the UK has for Christmas Lunch. That's about the limit of my knowledge about it, well that and Joey has a special pair of pants (aka trousers) that he wears.
Post by: Oaky on 26 November, 2010, 11:38:44 pm
On this occasion though I was taxi-assisted, since it was a quiz team night out to spend our winnings. It felt wrong though, climbing into a taxi instead of brushing the frost off my bike and riding home in the cold crisp clear night (-3 according to the taxi dashboard, -5 according to the cheap thermometer in my garden).
Post by: peliroja on 27 November, 2010, 09:33:27 am
It's very easy and thrown-together, in fact (made with a cheating Patak's korma paste)! Just cook onions until very soft, add the korma paste, then add some courgettes until soft, followed by cooked red lentils and yellow split peas to the mixture along with lightly-cooked runner beans, cauliflower, sweet potato (and whatever other veg you like). Add a can of coconut milk and simmer until sauce a nice consistency, then I added some chopped spinach at the end. Serve with brown rice cooked with vegetable stock.Yesterday's home-made lentil and vegetable korma.
Recipe please, it sounds deliciuos
Post by: Marco Stefano on 27 November, 2010, 01:47:11 pm
Carbo-loading for no apparent reason. Apart from being very tasty.
Post by: Tim Hall on 27 November, 2010, 09:52:50 pm
Fortunately today had seen a fit of domesticity and I'd cleaned the floor, so we scraped it up and eat the lot.
Does this make me a Bad Person?
Post by: jogler on 27 November, 2010, 09:58:05 pm
Post by: itsbruce on 28 November, 2010, 05:20:59 pm
Post by: Ham on 28 November, 2010, 07:23:34 pm
Having spent a not inconsiderable amount of time making a steak and mushroom pie (brasing steak, stock from a pheasant we had last week, very nommy, tip top pastry) I was somewhat disappointed when The Boy managed to drop it en route from oven to table.
Fortunately today had seen a fit of domesticity and I'd cleaned the floor, so we scraped it up and eat the lot.
Does this make me a Bad Person?
But was it on the floor for more than 30 seconds? no? that's fine then ;)
Post by: Eccentrica Gallumbits on 01 December, 2010, 06:38:48 pm
Post by: peliroja on 01 December, 2010, 06:48:40 pm
Post by: andygates on 01 December, 2010, 06:56:57 pm
Post by: her_welshness on 01 December, 2010, 07:01:01 pm
Post by: JohnP on 01 December, 2010, 07:01:49 pm
Post by: Wowbagger on 01 December, 2010, 07:05:11 pm
Mrs. Wow makes soup out of chicken carcasses, enhanced by pulses, lentils, veg. etc. I had a late trip to Waitrose where the baguettes had just been reduced to 19p each, so I bought a couple. There are also some taters in the oven.
I was very tempted to buy a couple of punnets of strawberries, which clearly had not sold at all well. They were reduced to £not much, but even their knock-down price could not tempt me to purchase a foodstuff which had been grown in Egypt.
There were some aisles which had notices asking for shoppers' forbearance as some suppliers had been unable to do just that on account of the inclement weather.
Post by: longers on 01 December, 2010, 07:12:57 pm
Post by: Aidan on 01 December, 2010, 07:20:50 pm
Post by: peliroja on 01 December, 2010, 07:26:58 pm
Post by: Manotea on 01 December, 2010, 07:29:41 pm
Post by: Andrew Br on 01 December, 2010, 07:35:40 pm
They're all ingredients that I like, I just wonder how it'll turn out.
Post by: Eccentrica Gallumbits on 01 December, 2010, 07:47:51 pm
egg n chips :thumbsup:
Oooooooooooh that sounds good. Will you dip the ends of the chips in the runny yolk?
Post by: Aidan on 01 December, 2010, 08:17:22 pm
egg n chips :thumbsup:
Oooooooooooh that sounds good. Will you dip the ends of the chips in the runny yolk?
Oh yes :thumbsup: Its the Law
Post by: Eccentrica Gallumbits on 01 December, 2010, 09:44:51 pm
Post by: RW on 01 December, 2010, 10:00:32 pm
Post by: Oaky on 03 December, 2010, 10:40:41 pm
OK I did stuff to it first ... lightly toasted then carefully split the slice down the middle into two v. thin slices (the toasting helps with that). Each of these was cut into 8 triangles (into quarters both diagonally and horizontally/vertically and arranged, uncooked side up on a baking sheet, sprinkled with Maldon sea salt and smoked habanero powder, drizzled with olive oil and put in a hot oven for just a couple of minutes until they curled up and crisped on the top.
Yum yum yum.
Oh, and "Baked, not FriedTM". ;D
Post by: TimO on 04 December, 2010, 08:03:22 am
Post by: Oaky on 04 December, 2010, 10:22:37 pm
That sounds like an exceptionally complicated way of making toasted soldiers. ;D
More sort of melba toast tortilla chip/crisp substitute.... They're rapidly becoming my beer snack of choice. I just nommed another (experimental) batch flavoured with some of those Schwarz shake on spice/herb/salt mixes (a "cajun" one and a "classic barbecue" one) and they're really good. It didn;t take much longer than toasting/slicing bread either.
Post by: LindaG on 04 December, 2010, 11:11:38 pm
Post by: Andrij on 05 December, 2010, 03:15:03 pm
Post by: jogler on 05 December, 2010, 05:37:59 pm
Post by: Basil on 05 December, 2010, 05:49:27 pm
I've made a ruddy great cauldron of it but I don't think this one is going to last much beyond tomorrow.
Post by: CrinklyLion on 05 December, 2010, 06:35:49 pm
Post by: Butterfly on 05 December, 2010, 07:30:03 pm
Post by: Ham on 05 December, 2010, 11:29:48 pm
Post by: jogler on 12 December, 2010, 05:08:12 pm
Post by: Feline on 12 December, 2010, 06:55:39 pm
Post by: RW on 12 December, 2010, 07:44:39 pm
Post by: itsbruce on 12 December, 2010, 09:17:02 pm
Post by: Feline on 12 December, 2010, 09:53:34 pm
Post by: CrinklyLion on 12 December, 2010, 09:58:51 pm
I am officially quite stuffed now.
Post by: rower40 on 16 December, 2010, 06:57:54 pm
The fact that the label stated "Meatball" not "Meatballs" should have been a clue as to the contents. They should have dedicated it to Highlander.
Post by: Jaded on 16 December, 2010, 07:19:48 pm
Air, mostly from what I remember.
Post by: jogler on 16 December, 2010, 07:21:45 pm
Post by: JohnP on 16 December, 2010, 07:31:39 pm
Post by: peliroja on 16 December, 2010, 07:38:40 pm
Post by: her_welshness on 17 December, 2010, 06:05:39 pm
Post by: jogler on 17 December, 2010, 06:29:31 pm
Post by: numbnuts on 17 December, 2010, 06:33:29 pm
Post by: TimO on 17 December, 2010, 10:49:39 pm
... fish and salad with semolina and cream ...
Very Dr Who. ;D
(ie after the Fish Fingers and Custard bit of the first episode with the newest Dr in it).
Post by: peliroja on 19 December, 2010, 04:32:33 pm
Post by: Wowbagger on 19 December, 2010, 04:51:59 pm
The object of the thermal vapours she's producing is a steak & kidney pudding. There will be taters, carrots & brussels sprites.
Post by: numbnuts on 19 December, 2010, 04:55:29 pm
Post by: Regulator on 19 December, 2010, 05:06:36 pm
Mr R has missed out... but I did put enough garlic in to ensure that he (and no vampire) would come near me. ;D
Post by: spesh on 19 December, 2010, 05:13:12 pm
Post by: CrinklyLion on 19 December, 2010, 09:49:46 pm
Post by: jogler on 22 December, 2010, 06:08:52 pm
Post by: LindaG on 22 December, 2010, 08:08:59 pm
Post by: mondobongo on 24 December, 2010, 11:08:40 pm
Chipolatas made from pedigree Saddlebacks, I am most impressed that they come from Clash Farm.
Post by: rower40 on 25 December, 2010, 02:59:36 pm
Post by: simonp on 25 December, 2010, 04:54:33 pm
Post by: jogler on 25 December, 2010, 05:16:53 pm
Post by: Wowbagger on 25 December, 2010, 11:20:37 pm
Post by: SandyV on 26 December, 2010, 09:58:33 am
Post by: her_welshness on 26 December, 2010, 01:33:47 pm
Post by: Jaded on 26 December, 2010, 01:49:36 pm
Followed by stuffed Aussie
Post by: geoff on 30 December, 2010, 08:37:02 pm
Garlic and onions cwere hopped and sauteed with carrot batons, diced lean stewing beef added and sauteed until the meat was browning. Half bottle of merlot went in, with veggie stock to cover, then the whole lot bubbled gently for several hours, then seasoned, thickened and served with four-root mash (spud, jerusalem artichoke, parsnip, swede) plus steamed greens.
'Twas great to watch everyone have seconds (some thirds).
Post by: Basil on 30 December, 2010, 09:04:18 pm
mmmm. Well done me. I got that (mostly) right.
Post by: gordon taylor on 30 December, 2010, 09:34:21 pm
And I did.
Groaaannnnn.
Post by: SandyV on 30 December, 2010, 10:05:28 pm
Post by: jogler on 31 December, 2010, 12:36:50 am
Post by: jogler on 31 December, 2010, 07:28:53 pm
mrs. jogler's cocolate cake
mother jogler's mince pies
coffee
pringles,chipsticks & the like with wine
Post by: Wowbagger on 31 December, 2010, 09:01:30 pm
Post by: mike on 31 December, 2010, 09:07:25 pm
Post by: professor palindrome on 01 January, 2011, 12:40:02 pm
Pancake with walnuts, some kind of syrup, splash of cream, spoonful of Hungarian elderflower liqueur. Followed by strong black coffee.
Post by: eck on 01 January, 2011, 12:46:20 pm
Washed down with Irn Bru. O:-)
*Mr jogler: the steak pie from Cameron's of Forfar, purveyors of the Snow Roads Bridies. None better. :thumbsup:
Post by: jogler on 01 January, 2011, 02:43:33 pm
Post by: eck on 01 January, 2011, 03:54:23 pm
excellent fodder.If I leave now It will be approx 7pm when I arrive to enjoy that which you have set aside ;)I was planning to eat about 7, and you'd be most welcome. Being gluten-intolerant, mrs eck (sadly for her, but not for me) can't have any, so we can share it between us. But I hope there's enough - the guy in Cameron's said it was enough for four. :-X
Post by: Mrs Pingu on 01 January, 2011, 06:14:17 pm
Post by: rogerzilla on 01 January, 2011, 06:19:36 pm
Curry house: closed.
Chippy: closed.
In desperation I got a Young's Mariner's Pie and some oven chips from the Co-Op. The pie turned out to be made of pollack (normally fit only for pet food) and actually contained a large pebble. The oven chips didn't work. They never do. Scraped most of it into the bin. Should have had pasta two days running.
Post by: Eccentrica Gallumbits on 01 January, 2011, 06:20:39 pm
Post by: jogler on 01 January, 2011, 06:40:17 pm
Post by: Mrs Pingu on 01 January, 2011, 07:35:31 pm
Post by: Domestique on 01 January, 2011, 07:36:22 pm
Post by: tiermat on 01 January, 2011, 08:38:21 pm
Post by: Canardly on 01 January, 2011, 10:20:06 pm
Post by: jogler on 02 January, 2011, 12:49:04 am
Post by: Eccentrica Gallumbits on 03 January, 2011, 07:02:01 pm
Post by: her_welshness on 03 January, 2011, 07:05:08 pm
Post by: Gus on 03 January, 2011, 07:06:29 pm
Post by: jogler on 04 January, 2011, 06:05:45 pm
Post by: Eccentrica Gallumbits on 04 January, 2011, 06:10:36 pm
Post by: Mrs Pingu on 04 January, 2011, 07:09:42 pm
We are having leeky bacony macaroni cheesy fatty goodness nomnomnom :P :P :P
Post by: Eccentrica Gallumbits on 04 January, 2011, 07:32:16 pm
Post by: JohnP on 04 January, 2011, 07:34:23 pm
Butternut squash & goat's cheese lasagne.
That sounds good.
Post by: JohnP on 04 January, 2011, 07:35:19 pm
I put the recipe in the recipe thread.
I was about to ask. Must try to read to end before quoting/replying.
Post by: JohnP on 04 January, 2011, 07:36:12 pm
Post by: Mrs Pingu on 04 January, 2011, 07:38:23 pm
Post by: Tail End Charlie on 04 January, 2011, 09:50:42 pm
Post by: simonp on 05 January, 2011, 06:21:11 pm
Last night's was very similar, but no carrot and the hummus was replaced by king prawns tails.
Can you tell it's my new year resolution to eat more healthily?
Post by: Wowbagger on 05 January, 2011, 06:36:00 pm
Post by: Tail End Charlie on 05 January, 2011, 09:14:29 pm
Leek and potato soup, made by my own fair hand. Leeks and potatoes grown by my own fair hand.
Again !!
Post by: Eccentrica Gallumbits on 07 January, 2011, 06:38:31 pm
Post by: Ariadne on 07 January, 2011, 06:43:02 pm
Tagliatelle with leeks and dolcelatte.
Yum!
Post by: Mrs Pingu on 07 January, 2011, 08:15:57 pm
Post by: Eccentrica Gallumbits on 07 January, 2011, 08:17:12 pm
I'm trying to eat cheaply this month as they pay us a week early in December so by mid-January we're all skint. So I'm cooking from Grub on a Grant!Tagliatelle with leeks and dolcelatte.
Yum!
Post by: Basil on 07 January, 2011, 08:49:01 pm
Post by: jogler on 07 January, 2011, 08:54:17 pm
Post by: Gus on 07 January, 2011, 09:03:40 pm
Post by: simonp on 07 January, 2011, 11:56:35 pm
Thinking about having a pink grapefruit to follow.
Post by: Eccentrica Gallumbits on 08 January, 2011, 06:49:48 pm
Post by: jogler on 08 January, 2011, 07:12:30 pm
Post by: longers on 08 January, 2011, 07:30:03 pm
* from the Aldi.
Post by: RW on 08 January, 2011, 07:52:45 pm
Post by: pcolbeck on 08 January, 2011, 07:53:54 pm
Post by: Feline on 08 January, 2011, 08:01:28 pm
Post by: Eccentrica Gallumbits on 08 January, 2011, 08:14:11 pm
Spaghetti with tomato sauce and two jelly babies for pudding.What colour jelly babies?
Post by: pcolbeck on 08 January, 2011, 08:20:29 pm
Post by: Wowbagger on 08 January, 2011, 08:25:48 pm
Post by: itsbruce on 09 January, 2011, 07:27:43 pm
Post by: simonp on 09 January, 2011, 08:36:29 pm
Post by: Basil on 09 January, 2011, 08:38:57 pm
I decided that cous cous would go well, so popped some into a container, put the water on it from the kettle and put the lid on. A little later I lifted the lid to give it a fluff up with my fork. - something didn't look right. Doh! :facepalm: I hadn't actually boiled the kettle. I'd poured cold water on it. >:(
Post by: essexian on 09 January, 2011, 08:53:37 pm
And very nice it was too. :thumbsup:
Post by: her_welshness on 10 January, 2011, 06:03:27 pm
Post by: tiermat on 10 January, 2011, 06:04:48 pm
NOMNOMNOM
Post by: Wowbagger on 10 January, 2011, 07:23:08 pm
Post by: spesh on 10 January, 2011, 07:57:30 pm
Post by: Dinamo on 10 January, 2011, 08:09:44 pm
Post by: Ariadne on 10 January, 2011, 08:47:10 pm
Post by: Feline on 10 January, 2011, 09:09:02 pm
I often have that when my kids are not here since neither of them like shellfish.
Post by: Jacomus on 11 January, 2011, 10:01:42 am
Tonight I believe I will be having beans on toast.
Post by: itsbruce on 11 January, 2011, 08:07:20 pm
Post by: Julian on 11 January, 2011, 08:13:47 pm
Last night was shepherds pie, carrots, and spring greens, with a bottle of Poacher's Choice (Cobra Zero for C.)
Tonight was cottage pie, kale and sweetcorn, with a bottle of Golden Glory.
Tomorrow needs to involve the world's biggest swede, which arrived in our veg box a couple of weeks ago. I keep thinking I'll use it and then leaving it, and I don't want it to go off.
Post by: itsbruce on 13 January, 2011, 09:38:46 pm
Post by: Simonb on 13 January, 2011, 09:41:53 pm
Post by: mrcharly-YHT on 14 January, 2011, 10:24:26 am
I have a bit of an addiction to short grain brown rice atm.
Post by: jogler on 14 January, 2011, 02:48:42 pm
Post by: spokenword on 14 January, 2011, 03:17:08 pm
Post by: mike on 14 January, 2011, 03:19:16 pm
Tomorrow needs to involve the world's biggest swede, which arrived in our veg box a couple of weeks ago. I keep thinking I'll use it and then leaving it, and I don't want it to go off.
good luck with that. Swede is pretty :sick: IMHO.
pakoras? Chili and hot oil makes most things palatable...
Post by: numbnuts on 14 January, 2011, 03:59:12 pm
Post by: jogler on 14 January, 2011, 04:04:59 pm
an unsubstantial source
garden pond?
Post by: her_welshness on 14 January, 2011, 06:27:48 pm
Post by: Eccentrica Gallumbits on 15 January, 2011, 05:49:47 pm
Post by: her_welshness on 15 January, 2011, 06:43:37 pm
Mushroom & walnut risotto.
That sounds gorgeous :thumbsup:
In my ongoing acts of thriftiness, I used last nights chicken bones and carcass with some carrots and onions with water to create some stock.
In the pure stock and left over shredded chicken I have added some green chili curry paste, rice wine vinegar, soy sauce and some chopped green chillies to turn into a chicken chilli noodle soup. :thumbsup:
Post by: Eccentrica Gallumbits on 15 January, 2011, 06:46:28 pm
Post by: bobb on 15 January, 2011, 06:54:24 pm
Post by: itsbruce on 16 January, 2011, 11:10:02 am
Post by: rafletcher on 16 January, 2011, 04:16:56 pm
Post by: Eccentrica Gallumbits on 16 January, 2011, 04:20:16 pm
I had some kind of ready meal involving "steak".That was never going to end well, was it?
Post by: TimO on 16 January, 2011, 04:20:31 pm
Post by: her_welshness on 16 January, 2011, 05:58:26 pm
Post by: Gus on 16 January, 2011, 06:00:46 pm
Post by: itsbruce on 16 January, 2011, 06:01:10 pm
Post by: mike on 16 January, 2011, 06:03:42 pm
and a bottle of malbec.
Post by: BrianI on 17 January, 2011, 04:22:23 pm
beans on toast.
Post by: peliroja on 20 January, 2011, 07:19:52 pm
I'm worn out and very lazy.
Post by: Feline on 20 January, 2011, 07:29:49 pm
Post by: peliroja on 23 January, 2011, 06:59:30 pm
Post by: rafletcher on 23 January, 2011, 07:00:39 pm
Post by: interzen on 23 January, 2011, 07:02:09 pm
Followed by cake ...
Post by: Simonb on 23 January, 2011, 07:02:27 pm
Post by: her_welshness on 23 January, 2011, 07:08:02 pm
Post by: spesh on 23 January, 2011, 09:46:18 pm
Post by: Dibdib on 24 January, 2011, 06:54:53 pm
Quick, lazy, not very healthy, but rather yum.
Post by: itsbruce on 24 January, 2011, 08:33:06 pm
Post by: Feline on 24 January, 2011, 08:35:02 pm
Post by: andygates on 25 January, 2011, 07:48:22 pm
Post by: Julian on 25 January, 2011, 08:42:35 pm
Post by: Feline on 25 January, 2011, 09:59:32 pm
So this evening I made amends by eating fresh baked salmon with parsley, and a mince pie (I found an uneaten box of luxury ones left over from christmas yay!). If I get the munchies at midnight I will probably have a brie and cranberry toastie though :-[
Post by: simonp on 26 January, 2011, 01:48:58 am
I had three egg cheese omelette. Salad (lettuce, tomatoes, spring onion, red onion, olives, artichoke hearts). Then dessert was yoghurt with a nectarine, three dates and a banana.
Post by: Oscar's dad on 26 January, 2011, 06:24:46 am
I am like an addict, I eat brie and cranberry toasties at home every day, and when out on a ride faced with a cafe lunch menu I find myself ordering a ham, brie and cranberry pannini!
So this evening I made amends by eating fresh baked salmon with parsley, and a mince pie (I found an uneaten box of luxury ones left over from christmas yay!). If I get the munchies at midnight I will probably have a brie and cranberry toastie though :-[
Shame you live on the other side of the country otherwise we would cordially invite you to our sandwich shop for brie and cranberry anything you like!
Post by: Feline on 26 January, 2011, 03:58:30 pm
I am like an addict, I eat brie and cranberry toasties at home every day, and when out on a ride faced with a cafe lunch menu I find myself ordering a ham, brie and cranberry pannini!
So this evening I made amends by eating fresh baked salmon with parsley, and a mince pie (I found an uneaten box of luxury ones left over from christmas yay!). If I get the munchies at midnight I will probably have a brie and cranberry toastie though :-[
Shame you live on the other side of the country otherwise we would cordially invite you to our sandwich shop for brie and cranberry anything you like!
Well I will bear that in mind when I am travelling to the other side of the country for an Audax, thanks :thumbsup:
I forced myself to have a bacon and cheese toastie for lunch instead today. It was nice but I am still craving something ....
Post by: pcolbeck on 26 January, 2011, 05:45:22 pm
Post by: JohnP on 26 January, 2011, 05:50:19 pm
Post by: Basil on 26 January, 2011, 05:52:33 pm
"Wow", I thought, "I haven't had one of those for well over 30 years."
So........
Post by: FatBloke on 26 January, 2011, 06:01:04 pm
I was just picking up a couple of odds and sods in the Co-op on my way home when I saw those Fray Bentos tinned pie things.Made exactly the same mistake some months back!! (Actually I thought it was OK, the missus disagreed). DO NOT read the nutritional information on the tin!!
"Wow", I thought, "I haven't had one of those for well over 30 years."
So........
For my dinner tonight, I'm serving home made pork sausages, onion marmelade, potato and celeriac mash, and haricot blanc in a rich tomato sauce (courtesy of Heinz). :smug:
Post by: Eccentrica Gallumbits on 26 January, 2011, 07:51:51 pm
Post by: eck on 27 January, 2011, 08:38:30 am
Pheasant. It's pheasant night at the pub. A special night with one thing on the menu no choices. Pheasant. All supplied at cost to the pub by locals who shoot or are involved in the game trade and the meal charged at cost to the punters (£5 a head) also all locals. So that will be pheasant for 60 please. Makes for a busy night in the pub on what would otherwise be a quite January night and the landlord makes his money on the booze.
Pheasant, eh? makes a change from this (http://www.youtube.com/watch?v=7IISZgCEaoE) I suppose.
Post by: pcolbeck on 27 January, 2011, 10:11:50 am
Post by: Cudzoziemiec on 29 January, 2011, 06:46:17 pm
Post by: Andrij on 01 February, 2011, 08:32:29 pm
Post by: Feline on 01 February, 2011, 09:58:51 pm
Post by: Gattopardo on 02 February, 2011, 01:40:06 am
Amazing I rock.
Post by: Wowbagger on 02 February, 2011, 05:33:31 pm
Great chieftain o the puddin'-race. :thumbsup:
Another one of these.
Post by: itsbruce on 02 February, 2011, 07:01:41 pm
I cooked Jamie Oliver's herby chicken kebabs, but I cremated the pitta bread by accidentally putting the oven on maximum power fan oven rather than grill. They are rock hard!
Boomerangs!
Post by: Eccentrica Gallumbits on 03 February, 2011, 06:06:11 pm
Post by: Andrew Br on 03 February, 2011, 06:11:00 pm
Then I'm going out for BEER.
Post by: BrianI on 03 February, 2011, 06:27:59 pm
A risotto made from random tins from the cupboard. This evenings randomness was brown rice, green beans, petit pois, mixed chop nuts, mixed dried fruit, soy souce, and a wee bit of curry powder. :thumbsup:
Post by: jogler on 04 February, 2011, 05:10:50 pm
door-step slice of mrs. jogler's fruit cake
Post by: FatBloke on 04 February, 2011, 06:40:12 pm
Post by: Pippa on 05 February, 2011, 07:47:21 pm
Post by: CrinklyLion on 06 February, 2011, 06:50:48 pm
omnomnomnomnom.
Post by: Tom B on 06 February, 2011, 07:16:18 pm
Post by: Tim Hall on 06 February, 2011, 07:28:06 pm
Post by: jogler on 06 February, 2011, 07:39:56 pm
grand-daughter's fairy cakes :thumbsup:
Post by: itsbruce on 06 February, 2011, 09:09:51 pm
macaroni cheese & salad
grand-daughter's fairy cakes :thumbsup:
Herring poached in tomatillo salsa, with beetroot salad. And I've just loaded up the slow cooker with what will become boston baked beans in one compartment and winter vegetable gratin in the other. 9 hours from now, will be having a nice hot breakfast and then boxing up the rest of it for packed lunches.
Post by: Wowbagger on 06 February, 2011, 09:16:09 pm
We have spent the bulk of today gorging ourselves at my brother's house, where 24 (at the last count) family members assembled to celebrate Aunt Phyllis's 92nd birthday, which is on Tuesday.
I deliberately ate less than I would normally do at such an even, but was still pretty stuffed.
I might have a couple of slices of toast & marmalade in a moment.
We saw at least two blue Ribbles being ridden around the lanes near my brother's place.
Post by: Julian on 06 February, 2011, 09:49:32 pm
I've just had one of the best takeaway pizzas ever. Nom.
Post by: Wowbagger on 06 February, 2011, 10:13:42 pm
I trust neither of them belonged to Andrij?
Well, I'm not sufficiently versed in blue Ribbles, other than that it seems to be a popular brand / colour combination, to tell Andrij's from any other when I'm overtaking them (in my car, I hasten to add). The cyclists concerned were both well lycra'd and looked totally at home on their machines, which were both in the Billericay / Wickford area. My guess is that they were not Andrij's machine.
Post by: Feline on 07 February, 2011, 02:25:58 pm
Post by: Oscar's dad on 07 February, 2011, 08:30:06 pm
Post by: jogler on 08 February, 2011, 06:14:50 pm
After a decent interval there will be Marj's fruit cake & coffee
Post by: Eccentrica Gallumbits on 08 February, 2011, 06:20:05 pm
Post by: Oscar's dad on 08 February, 2011, 06:22:50 pm
Post by: Wowbagger on 08 February, 2011, 06:29:06 pm
Post by: itsbruce on 08 February, 2011, 08:14:19 pm
Bolognesish sauce with veg followed by goosegog crumble (we've still got quite a lot of last year's goosegogs in the freezer).
Mmmm. I made gooseberry crumble last week. It is the food of the gods. Better, even, than rhubarb crumble.
Post by: Jaded on 09 February, 2011, 08:36:15 pm
Post by: mike on 09 February, 2011, 08:43:03 pm
mmm.. diet.
Post by: Feline on 09 February, 2011, 09:48:25 pm
Post by: jogler on 11 February, 2011, 06:10:54 pm
Post by: pcolbeck on 11 February, 2011, 06:36:23 pm
We really must start labelling things when we make a bug batch and freeze it.
Post by: RW on 12 February, 2011, 01:24:31 am
Post by: Eccentrica Gallumbits on 12 February, 2011, 04:41:57 pm
Post by: pcolbeck on 12 February, 2011, 04:54:05 pm
Post by: Basil on 12 February, 2011, 04:56:48 pm
(Everything in the fridge that is beginning to look a little sad and needs using up)
Post by: loadsabikes on 12 February, 2011, 05:00:19 pm
Toilet roll in fridge and a fast ride tomorrow!
Post by: jogler on 12 February, 2011, 06:42:47 pm
Post by: Rhys W on 12 February, 2011, 08:30:33 pm
Post by: Julian on 12 February, 2011, 08:45:45 pm
The yummy French cheese that I bought in Paris earlier might not survive until my cohab's return. Fortunately she doesn't read this thread and need never know that there was any. ;D
Post by: Andrew Br on 13 February, 2011, 12:40:16 pm
It tastes like the real thing :thumbsup:
Post by: jogler on 13 February, 2011, 12:58:40 pm
Post by: Oscar's dad on 13 February, 2011, 01:54:37 pm
it's going to be chicken
It'll taste like chicken. Apparently everything tastes like chicken: snake, frogs, squirrel etc, etc ...
Post by: Basil on 13 February, 2011, 05:10:18 pm
That's it.
Post by: Mrs Pingu on 13 February, 2011, 07:27:28 pm
Post by: Jaded on 13 February, 2011, 07:39:49 pm
Post by: jogler on 14 February, 2011, 06:05:01 pm
mr's jogler is having a roast beef,with yorkshire puddings,dinner
I may have to help to consume the yorkshires to avoid waste
Post by: itsbruce on 14 February, 2011, 10:33:40 pm
Post by: Julian on 14 February, 2011, 11:02:50 pm
Post by: Simonb on 14 February, 2011, 11:04:39 pm
Post by: itsbruce on 17 February, 2011, 08:58:17 pm
Mmmm, Haggis.
Post by: Eccentrica Gallumbits on 17 February, 2011, 09:09:16 pm
Post by: BrianI on 17 February, 2011, 09:17:44 pm
Post by: itsbruce on 17 February, 2011, 10:47:03 pm
You'll have your own tailwind tomorrow.
Whee!
hmm. That'll be the Highland Park.
Post by: Andrew Br on 18 February, 2011, 11:40:02 am
Unfortunately what I took out of the freezer last night wasn't the sauce with some leftover TVP thrown on top. Instead it was just TVP.
Since ICBA (and don't have time) to make spag. bol. sauce, I had to brave the ice monster for a second time (No, no, don't make me go in there again. Sorry, just re-living childhood traumas).
So it's going to be veg. fajitas with refried beans. Mmmmm, beans.
Post by: Eccentrica Gallumbits on 19 February, 2011, 04:26:05 pm
Post by: Jules on 19 February, 2011, 04:36:38 pm
Post by: Feline on 19 February, 2011, 04:42:42 pm
I've just roasted (incinerated) a red pepper which I shall later put into a risotto with some sun-dried tomatoes.
Hmm nice, you've just given me a good idea for my dinner tonight, I think i will stuff a red pepper since I have some nice fresh parmesan cheese and stuff :)
Post by: Wowbagger on 19 February, 2011, 05:20:09 pm
Post by: longers on 19 February, 2011, 05:42:24 pm
It won't taste like it normally does as I got tsp/tbsp mixed up and put in far too much cumin. There is/are 14 pints for it to spread out in though.
Post by: Arch on 19 February, 2011, 06:23:01 pm
Dhal/Dahl/Daal/Dal. I'm never sure how to spell it ???
It won't taste like it normally does as I got tsp/tbsp mixed up and put in far too much cumin. There is/are 14 pints for it to spread out in though.
My godmother once confused cloves/bulbs of garlic...
I'm having an improvised version of something we called Baked Bean Casserole as kids. Mine is with tinned mixed beans in tomato sauce, added to fried onion and chopped up bacon, with a hint of curry powder. The recipe is actually to put triangles of buttered bread on top and bake in the oven (making the bread crispy on top), but I'm too impatient for that, so I'll just dish it up on a bed of mash.
Post by: longers on 19 February, 2011, 06:54:03 pm
My godmother once confused cloves/bulbs of garlic...
We made soup last year with eight heads of garlic. I was a bit nervous before as I half expected to be tripping off it.
It was lovely but no hallucinations.
Post by: Feline on 19 February, 2011, 08:48:38 pm
;D
Post by: Ariadne on 26 February, 2011, 07:18:28 pm
Post by: Mrs Pingu on 26 February, 2011, 07:49:22 pm
Post by: jogler on 26 February, 2011, 07:54:09 pm
jam rolly polly sponge & custard,which goes well with my rollypolly waistline ::-)
*see post elsewhere
Post by: nuttycyclist on 28 February, 2011, 12:20:56 am
Had microwaved leftovers for Brunch.
Have just finished the final leftovers for supper ;D
Post by: Mrs Pingu on 28 February, 2011, 08:22:50 pm
Post by: Jacomus on 03 March, 2011, 09:08:27 am
Post by: tiermat on 05 March, 2011, 06:33:39 pm
Post by: JohnP on 05 March, 2011, 07:14:08 pm
Post by: jogler on 05 March, 2011, 07:21:04 pm
Post by: Adam on 05 March, 2011, 07:28:18 pm
Not too bad I thought. Got an 8.25 out of 10 from my daughter.
Post by: itsbruce on 05 March, 2011, 08:06:09 pm
Post by: her_welshness on 06 March, 2011, 06:06:53 pm
I had a go at making chicken kiev tonight.
Not too bad I thought. Got an 8.25 out of 10 from my daughter.
I am very impressed Adam :thumbsup:
Tonight the hubby is cooking Thai Chicken Curry Noodles - yummy yum yum.
Post by: Basil on 06 March, 2011, 06:20:10 pm
The only thing I had with it was tomato and basil that has been sitting in a mix of olive oil and balsamic vinegar overnight and two glasses of wine.
Eating imperfect Cadbury stuff now.
I think I need to go to bed now.
Post by: Eccentrica Gallumbits on 06 March, 2011, 07:32:01 pm
Post by: BrianI on 06 March, 2011, 08:14:11 pm
(http://img.photobucket.com/albums/v171/feistyfeline/nomnom001.jpg)Stewed Monkey heads? http://www.gocomics.com/calvinandhobbes/1995/05/21/ (http://www.gocomics.com/calvinandhobbes/1995/05/21/) ;D
;D
Post by: bobb on 06 March, 2011, 08:28:05 pm
I'd give everything I've eaten today a solid 8.5/10....
Post by: BrianI on 07 March, 2011, 07:55:59 am
Old BrianI went to the cupboard to get some food to eat. The cupboard was bare, and so was his bum, dum de dum de dum....
Post by: jezzasnr on 07 March, 2011, 07:58:34 am
monday night home made pizza & glee
tidy!
Post by: Oaky on 07 March, 2011, 08:06:35 pm
Post by: Gus on 08 March, 2011, 01:33:16 pm
Post by: LindaG on 08 March, 2011, 01:37:26 pm
Yummy!
Post by: Valiant on 08 March, 2011, 03:10:11 pm
Post by: her_welshness on 08 March, 2011, 04:22:17 pm
Post by: peliroja on 12 March, 2011, 07:33:52 pm
Post by: Eccentrica Gallumbits on 12 March, 2011, 09:04:23 pm
Post by: Oaky on 12 March, 2011, 09:06:55 pm
Post by: robbo6 on 12 March, 2011, 10:47:50 pm
Post by: peliroja on 16 March, 2011, 10:03:45 pm
Post by: Eccentrica Gallumbits on 24 March, 2011, 08:29:19 am
Post by: Feline on 24 March, 2011, 09:00:30 pm
Post by: jogler on 26 March, 2011, 05:51:30 pm
Post by: mike on 26 March, 2011, 05:52:37 pm
Post by: her_welshness on 06 April, 2011, 06:15:23 pm
Post by: Nuncio on 06 April, 2011, 06:35:14 pm
Post by: Feline on 06 April, 2011, 10:39:31 pm
Post by: Dinamo on 07 April, 2011, 05:27:21 pm
Saucisses de Toulouse aux Lentilles Cuisinees
which I bought from a deli in Salcombe last week for £2.95 :o
My french isn't great but I'll take a wild guess and say that its Toulouse Sausages with Lentils
I'm going to wash them down with a bottle of Fullers Discovery :thumbsup:
Post by: Pippa on 08 April, 2011, 10:13:48 pm
Post by: jogler on 11 April, 2011, 06:12:45 pm
thanks Eck :thumbsup:
Post by: her_welshness on 11 April, 2011, 06:42:36 pm
Post by: interzen on 11 April, 2011, 06:51:45 pm
Yum!
Post by: The Seldom Killer on 15 April, 2011, 08:42:13 am
Quite pleased with the result with the nettles, a subtle flavour but worked really well and thinking of other things to do with them. I reckon a quiche with something nutty and a little bacon could work although I think it would be easy to drown the flavour so need to be careful.
Post by: Feline on 16 April, 2011, 07:38:19 pm
(http://www.imnojamieoliver.com/images/recipes/mega_burgers.jpg)
Post by: Andrew Br on 16 April, 2011, 07:57:20 pm
Apparently one of those pizzas is two servings. Have they never heard of cyclists ? ;)
Post by: interzen on 16 April, 2011, 08:10:40 pm
Post by: peliroja on 17 April, 2011, 08:07:05 pm
Post by: Feline on 18 April, 2011, 09:07:30 pm
Change of plan ... my kids hate fish so I always have fish when they are not here. Stuck some salmon in the oven with olive oil, lemon juice and a load of herbs. I am going to make a white parsly sauce to go on it :thumbsup:
Post by: Basil on 18 April, 2011, 09:25:48 pm
Post by: CrinklyLion on 18 April, 2011, 09:29:52 pm
I was going to cook Jamie Oliver'S herby chicken kebabs tonight until my ex husband rang the doorbell earlier and announced he was down to have the kids tonight. (Yeah, most of my recipes are from the Jamie Oliver 20 minute meals iPhone app, I am a good surgeon but a lousy cook ;D ).
Change of plan ... my kids hate fish so I always have fish when they are not here. Stuck some salmon in the oven with olive oil, lemon juice and a load of herbs. I am going to make a white parsly sauce to go on it :thumbsup:
That made me want to eat salmon for my tea. And I don't even eat fish.
Post by: Billy Weir on 22 April, 2011, 08:45:06 pm
Post by: Eccentrica Gallumbits on 22 April, 2011, 08:57:10 pm
Last night was nettled mashed potato with lamb and aubergine.I made nettle soup the other week but couldn't eat it. It was like a really strong slightly rotten spinach. I love spinach but I couldn't stomach the nettles.
Quite pleased with the result with the nettles, a subtle flavour but worked really well and thinking of other things to do with them. I reckon a quiche with something nutty and a little bacon could work although I think it would be easy to drown the flavour so need to be careful.
Post by: Wowbagger on 22 April, 2011, 08:59:58 pm
Pork chops, which Dez cooked to perfection in a sauce made of onions, oxo, balsamic vinegar, apple juice and brown sugar, followed by goosegog crumble (it is the best) and custard. There may have been two pints of London Pride somewhere along the way.
Post by: interzen on 22 April, 2011, 09:01:49 pm
No crumble.
Post by: CrinklyLion on 22 April, 2011, 09:11:39 pm
Post by: simonp on 22 April, 2011, 09:16:01 pm
Hummus with carrot, cucumber, olives, cherry tomatoes, artichoke hearts, encona sauce.
Pondering grapes, banana, dates and walnuts with yoghurt to finish.
Post by: dasmoth on 23 April, 2011, 11:40:06 am
Post by: interzen on 23 April, 2011, 01:00:53 pm
Maybe not bread and cheese. Put the bread maker on when I woke up this morning but forgot the yeast... :hand:Paving slab and cheese, then (been there, done that etc.)
Not sure what I'm having tonight, but having done a cursory check of the fridge contents it's fair to say that bacon will be involved :)
Post by: simonp on 03 May, 2011, 10:24:29 pm
Post by: simonp on 03 May, 2011, 10:35:53 pm
Thai style stir fry salmon rice.
OH. MY. GOD.
That is the nicest thing I’ve ever made.
Post by: Gus on 08 May, 2011, 06:10:52 pm
Kidney bean and onion salad.
Post by: Eccentrica Gallumbits on 18 May, 2011, 09:38:41 pm
I'm not going to tell you what we're having for dessert. :demon:
Post by: jogler on 18 May, 2011, 09:51:59 pm
+1 or 2
Post by: tiermat on 19 May, 2011, 09:18:54 am
TLD's favourite, easy to make and cheap...
Post by: tiermat on 19 May, 2011, 06:48:22 pm
It was yummy.....
Post by: spesh on 22 May, 2011, 07:27:04 pm
Ommmm... nomnomnom... :D
Post by: simonp on 22 May, 2011, 07:46:52 pm
Post by: CrinklyLion on 22 May, 2011, 07:52:21 pm
Or, in my case, chipsnchips.
Post by: jogler on 22 May, 2011, 07:59:06 pm
Post by: Ham on 22 May, 2011, 08:06:42 pm
Post by: Oaky on 22 May, 2011, 08:18:24 pm
Post by: Simonb on 22 May, 2011, 08:20:06 pm
Post by: Eccentrica Gallumbits on 22 May, 2011, 08:36:13 pm
Post by: her_welshness on 22 May, 2011, 08:38:16 pm
Post by: peliroja on 22 May, 2011, 09:08:01 pm
Post by: tiermat on 25 May, 2011, 09:32:33 am
I bought a couple of cooked chucks yesterday, stripped the flesh from them and used the carcasses to make stock.
The noodles will be cooked in plain water for 4 mins, then drained. the chuck flesh will be warmed through in sesame oil and soy sauce. The stock will have garlic, ginger and lemongrass added. For the last few minutes I will through in some thinly sliced carrots, runner beans and sugarsnap peas. Place noodles in bowl, pour over stock, add veggies then top with chook.
nommmynomnomnom
Post by: BrianI on 25 May, 2011, 04:53:27 pm
Post by: simonp on 25 May, 2011, 04:54:39 pm
Post by: interzen on 25 May, 2011, 05:48:19 pm
Decisions, decisions. I really do fancy a curry, though ...
Post by: Pippa on 28 May, 2011, 04:03:33 pm
Post by: TimO on 28 May, 2011, 06:19:23 pm
Post by: her_welshness on 28 May, 2011, 06:25:30 pm
Post by: itsbruce on 29 May, 2011, 04:47:01 pm
Post by: tiermat on 29 May, 2011, 04:49:44 pm
Just waiting for Mrs T and TLD to return from their day of dance so I can put the yorkies in the oven
Post by: jezzasnr on 29 May, 2011, 04:51:28 pm
Post by: CrinklyLion on 29 May, 2011, 06:01:50 pm
Post by: her_welshness on 01 June, 2011, 05:35:27 pm
Post by: simonp on 01 June, 2011, 06:33:33 pm
My return to training has been making me very hungry. Possibly a bit tetchy too.
Post by: interzen on 01 June, 2011, 06:39:13 pm
Post by: Eccentrica Gallumbits on 01 June, 2011, 07:18:00 pm
Post by: simonp on 01 June, 2011, 08:52:08 pm
Post by: RJ on 01 June, 2011, 08:54:37 pm
Post by: spesh on 02 June, 2011, 12:27:18 pm
Post by: her_welshness on 02 June, 2011, 07:01:08 pm
Post by: andrewc on 02 June, 2011, 11:08:34 pm
Post by: spesh on 02 June, 2011, 11:57:28 pm
A grilled lamb steak with a couple of leftover merguez, a bowl of lettuce & tomato's and a couple of piece of nasty garlic bread..
Where do you get your merguez from? I love them, but they're about as rare as rocking horse dung this side of the Channel.
Post by: Wendy on 03 June, 2011, 12:14:46 am
Post by: Phil on 03 June, 2011, 12:55:22 am
Post by: simonp on 03 June, 2011, 01:31:29 am
Going to have to ride even more miles tomorrow. :facepalm:
Post by: andrewc on 03 June, 2011, 09:43:37 am
A grilled lamb steak with a couple of leftover merguez, a bowl of lettuce & tomato's and a couple of piece of nasty garlic bread..
Where do you get your merguez from? I love them, but they're about as rare as rocking horse dung this side of the Channel.
They were from Asda, my mum bought them for me as she knows I like spicy sausage.
Post by: Eccentrica Gallumbits on 05 June, 2011, 07:14:07 pm
Post by: interzen on 05 June, 2011, 07:16:04 pm
I'll shamefully admit that it was made using a sauce I bought from the food tent at Bramham Horse Trials yesterday and it turned out to be far hotter than I thought it would be. Something tells me I'll end up getting turfed out of the office tomorrow ;D
Post by: spesh on 05 June, 2011, 10:43:14 pm
A grilled lamb steak with a couple of leftover merguez, a bowl of lettuce & tomato's and a couple of piece of nasty garlic bread..
Where do you get your merguez from? I love them, but they're about as rare as rocking horse dung this side of the Channel.
They were from Asda, my mum bought them for me as she knows I like spicy sausage.
Cheers :thumbsup:, though I suspect whether any given branch of Asda stocks them depends on how adventurous its clientele are. :-\
Post by: RJ on 05 June, 2011, 11:28:34 pm
Post by: Feline on 14 June, 2011, 11:42:03 pm
(http://img.photobucket.com/albums/v171/feistyfeline/pancakes002.jpg)
and made heaps of pancakes. They were highly edible ;D
(http://img.photobucket.com/albums/v171/feistyfeline/pancakes001.jpg)
burp!
Post by: Eccentrica Gallumbits on 16 June, 2011, 08:29:12 pm
Post by: interzen on 16 June, 2011, 08:43:04 pm
Post by: CrinklyLion on 16 June, 2011, 08:57:32 pm
Then I'm going out to meet some colleagues who have gone out for a curry (I didn't really finish work/volunteering early enough to go) and scavenge leftover poppadoms.
I might even have a fizzy pop to drink.
Post by: Feline on 16 June, 2011, 10:12:07 pm
(http://img.photobucket.com/albums/v171/feistyfeline/june035.jpg)
Post by: jogler on 17 June, 2011, 12:22:27 pm
I'm hungry for it already.
Post by: LindaG on 17 June, 2011, 12:27:50 pm
Post by: jogler on 17 June, 2011, 05:44:42 pm
Tonight there will be Murder Mystery ( it's a W.I. thing ) Lasagne made by the fair hands of the Kitchen Godess :thumbsup:
I'm hungry for it already.
<taggart> there'sbina merrrrda <taggart> :thumbsup:
Post by: spesh on 17 June, 2011, 08:32:10 pm
Post by: simonp on 18 June, 2011, 10:53:24 pm
Last night I made us a veg curry. Burned to the bottom of the pan but it was fine.
The night before it was venison burgers with ratatouille.
Post by: LindaG on 20 June, 2011, 10:18:24 am
I made lamb chops in a stew for me and my mum.
Last night I made us a veg curry. Burned to the bottom of the pan but it was fine.
The night before it was venison burgers with ratatouille.
Mmmm, burny bits, my favourite.
Post by: Eccentrica Gallumbits on 20 June, 2011, 07:02:49 pm
Tonight we're having pilaf, except I have no almonds or peanuts so McBobb has gone to get some. He's so great. :)
Post by: jogler on 20 June, 2011, 07:35:35 pm
Tonight we're having pilaf, except I have no almonds or peanuts so McBobb has gone to get some. He's so great. :)
YouTube
- The Chiffons - He's So Fine‏
(http://www.youtube.com/watch?v=hhDL8yh8hxs)
Post by: Eccentrica Gallumbits on 20 June, 2011, 07:39:54 pm
Post by: interzen on 20 June, 2011, 07:45:42 pm
Sometimes simple is better ;D
Post by: andrewc on 22 June, 2011, 09:54:37 pm
*The off licence was also selling Israeli wine.......??? Could this be a cheeky dig at the branch of Tesco Metro which is threatening to drive him out of business ;D
Post by: Tail End Charlie on 22 June, 2011, 11:07:00 pm
Also had some broad bean tips sauteed.
Post by: jogler on 23 June, 2011, 06:03:00 am
Post by: dasmoth on 26 June, 2011, 09:16:52 pm
Mmmm.
Post by: spesh on 26 June, 2011, 11:11:17 pm
I made lamb chops in a stew for me and my mum.
Last night I made us a veg curry. Burned to the bottom of the pan but it was fine.
The night before it was venison burgers with ratatouille.
Mmmm, burny bits, my favourite.
The three essential food groups - lard, starch and burnt crunchy bits*.
* Ref. one of the Night Watch Discworld books.
Post by: Feline on 27 June, 2011, 10:54:53 pm
Post by: Wobbly John on 27 June, 2011, 10:58:33 pm
Post by: simonp on 02 July, 2011, 09:32:41 pm
Post by: interzen on 02 July, 2011, 09:57:34 pm
Post by: longers on 03 July, 2011, 09:09:17 am
Post by: Simonb on 03 July, 2011, 05:53:30 pm
Masala tuna steaks
Moong dal with extra red chilli
Okra with shallots
Plain rice
Yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum.
Will be making extra rice and dal for my lunches this week.
(http://dl.dropbox.com/u/1127109/mealy_meal.jpg)
Post by: Eccentrica Gallumbits on 03 July, 2011, 07:54:18 pm
Post by: simonp on 03 July, 2011, 08:09:03 pm
Post by: Wowbagger on 03 July, 2011, 08:11:27 pm
Post by: Frere on 10 July, 2011, 07:31:31 pm
The Thali Cafe an award winning Bristol Indian restaurant specialising in affordable, healthy Indian style street food (http://www.thethalicafe.co.uk)
You buy your own tiffin, bring it along everytime and have it filled with a selection, thereby cutting down on waste packaging.
Btw did I mention how tasty they are?
Frere
Post by: interzen on 10 July, 2011, 07:33:21 pm
Roast beef with Tabasco Habanero sauce, plus the remains of the cheese sarnies I took with me for todays ride but didn't eat. Plus anything else I can lay my hands on, because I'm bleedin' ravenous.
Post by: Wowbagger on 10 July, 2011, 07:41:36 pm
Post by: jogler on 10 July, 2011, 07:43:02 pm
My weight is creeping up again.I've eaten too much cake in the last 9 days together with biscuits & crisps
Post by: Mrs Pingu on 10 July, 2011, 07:43:36 pm
It was fine but there wasn't enough - damned back of packet recipe weight suggestions. :(
Post by: Wowbagger on 10 July, 2011, 07:44:26 pm
Post by: Mrs Pingu on 10 July, 2011, 07:45:16 pm
Not a lot.
My weight is creeping up again.I've eaten too much cake in the last 9 days together with biscuits & crisps
Do you think perhaps you need to get the missus another hobby than making cake?
I've given up making cakes for a few weeks cos I was eating everything I made :'( :-[ :P
Post by: Mrs Pingu on 10 July, 2011, 07:46:31 pm
That's what curry houses are for.
[gourmande]It wasn't quite that dire![/gourmande]
Post by: jogler on 10 July, 2011, 08:10:11 pm
Do you think perhaps you need to get the missus another hobby than making cake?
In times past you would have been burnt at the stake for such heresy :o
I look upon it as a test of my strength of character.Currently I can be regarded as a spineless fat bastard ;D
It would make a difference if I rode my bike more often of course.Since Tan Hill 9 days ago I've not turned a pedal ::-)
Anyway,tonight we are having something sensible:chicken & salad. :thumbsup:
followed by carrot cake & fruit cake :demon:
Post by: Eccentrica Gallumbits on 10 July, 2011, 08:49:54 pm
Post by: Sergeant Pluck on 16 July, 2011, 12:12:35 am
Post by: longers on 16 July, 2011, 07:04:49 pm
Yup, posting pictures works. You can't see the peas though.
Post by: rafletcher on 16 July, 2011, 07:58:04 pm
Post by: interzen on 16 July, 2011, 08:02:12 pm
Post by: Frere on 16 July, 2011, 08:15:46 pm
Frere
Post by: rower40 on 17 July, 2011, 08:36:16 pm
Well-travelled Chocolate Flapjacks: York-London-Dunwich-Derby.
Post by: Sergeant Pluck on 17 July, 2011, 11:06:18 pm
Post by: Feline on 23 July, 2011, 11:05:52 pm
Post by: interzen on 23 July, 2011, 11:11:00 pm
Post by: SandyV on 24 July, 2011, 02:38:40 am
Post by: peliroja on 26 July, 2011, 07:16:26 pm
Post by: interzen on 26 July, 2011, 07:34:34 pm
Dessert consisted of a cappuccino muffin which was left over from lunch.
Post by: Torslanda on 13 August, 2011, 08:10:57 pm
Post by: Cudzoziemiec on 15 August, 2011, 09:01:09 pm
Post by: interzen on 15 August, 2011, 09:06:53 pm
Post by: Basil on 15 August, 2011, 10:37:05 pm
Post by: itsbruce on 15 August, 2011, 11:27:45 pm
Post by: Mr Larrington on 16 August, 2011, 10:19:02 am
Post by: mrcharly-YHT on 16 August, 2011, 12:46:51 pm
Never tried making this before (partly because wife doesn't like eggs).
quarter some potatoes and boil to just cooked point then drain wel, fry up some onion. Chuck in a bit of red pepper. Herbs to taste. sliced cooked potatoes, cook with the onions etc. Beat up eggs (I used 4) and season. Pour in eggs, reduce heat to very low and simmer. When just cooked through (this takes quite a while but you don't need to mess with it so can be doing other stuff), grate cheese on top and grill.
:thumbsup:
Post by: numbnuts on 16 August, 2011, 03:23:05 pm
Post by: Eccentrica Gallumbits on 18 August, 2011, 06:24:41 pm
Post by: Ariadne on 18 August, 2011, 10:09:55 pm
Home made potato & aubergine curry with brown rice. Dessert will be whatever we choose to buy at the cinema. We're going on a date tonight. ;DYou seem to eat a lot of aubergine curry!
Post by: Eccentrica Gallumbits on 18 August, 2011, 10:51:01 pm
Post by: LindaG on 25 August, 2011, 08:51:14 pm
Do you think it's wrong?
Post by: why1040 on 25 August, 2011, 09:25:18 pm
Cab sauv is never wrong
Therefore the two together cannot be wrong ;)
Post by: LindaG on 25 August, 2011, 09:28:14 pm
Post by: Ham on 27 August, 2011, 01:46:07 pm
(not safe for vegetarians)
Another 5 hours and it will e bonzer
(click to show/hide)
Post by: numbnuts on 27 August, 2011, 03:35:36 pm
Post by: Biggsy on 27 August, 2011, 07:07:08 pm
(http://www.woollypigs.com/images/victoria_cake.jpg)
:demon:
Post by: LindaG on 27 August, 2011, 11:08:22 pm
Yes, it is wrong. And I don't bloody care.
Post by: Feline on 29 August, 2011, 08:31:27 pm
Cabernet Sauvignon and Hula Hoops.
Yes, it is wrong. And I don't bloody care.
:o Can I come round for dinner? :D
Post by: Rhys W on 31 August, 2011, 10:17:53 pm
Post by: RW on 04 September, 2011, 08:58:08 pm
Post by: itsbruce on 05 September, 2011, 09:08:21 am
Post by: Wowbagger on 05 September, 2011, 06:34:25 pm
Post by: tiermat on 05 September, 2011, 06:57:35 pm
Winter is here :)
Post by: peliroja on 05 September, 2011, 07:00:16 pm
Post by: Phil on 05 September, 2011, 10:19:27 pm
This is because I'm an iconoclastic cook with an adventurous palette, and definitely not because I went to Lidl and bought everything on offer.
Post by: peliroja on 06 September, 2011, 02:24:59 pm
It was rather yummy. Let me see if I can remember how I made it...Butternut squash and bean spicy couscous.
Recipe please!!!
(that sounds fantastic...)
Roast 2-3cm chunks of butternut squash sprinkled with a good dash of curry powder and paprika in about a tablespoon of olive oil for about 30 minutes until soft and slightly caramelised. I had the oven at 180. Add some thinly-sliced onions and garlic about ten minutes before the squash is ready.
Cover 250g couscous with 300ml Marigold vegetable bouillon and allow to soak for about 4-5 minutes. Fluff up with a fork. Mix into the couscous a tin of drained red kidney beans to warm through. Add a handful of raisins if you like.
Take the roasted squash out of the oven and add the couscous mixture into the hot pan. Mix everything together. Stick the roasting tin back in the oven for about 5 minutes if, like me, you like some of your couscous to be crunchy. Finish with chopped fresh herbs such as coriander or parsley.
Post by: Ariadne on 06 September, 2011, 07:49:52 pm
Post by: clarion on 07 September, 2011, 07:36:09 pm
Post by: tiermat on 13 September, 2011, 08:02:56 am
nomnomnom
Post by: spesh on 13 September, 2011, 10:28:07 pm
Post by: Ariadne on 14 September, 2011, 09:51:30 pm
Post by: Wendy on 15 September, 2011, 08:13:03 am
As usual the 9yo had to be made to eat it. He doesn't like to eat anything he's not used to. ::-)
Post by: Phil on 18 September, 2011, 09:45:50 pm
Post by: interzen on 18 September, 2011, 09:47:39 pm
Post by: Cudzoziemiec on 21 September, 2011, 07:17:19 pm
But I didn't put quite enough garlic in TBH.
Post by: andygates on 21 September, 2011, 07:25:12 pm
Post by: Cudzoziemiec on 21 September, 2011, 07:27:22 pm
Post by: Gus on 21 September, 2011, 07:32:13 pm
Wakame salad, I have learned that I like the taste of seaweed. :-\
Post by: Jaded on 21 September, 2011, 08:21:10 pm
Post by: Mrs Pingu on 21 September, 2011, 08:32:06 pm
I had 'goats cheese tart' - it was miniscule and made me wonder if I'd done the right thing not ordering a side with my main, but it tasted ok.
Then I had pumpkin tortellini (there was lemon in there somewhere, allegedly) with black olives thru it. It wasn't as small as I feared, but it's a good job I'd had the started. Nice tho, and prolly more up my street than the Mongolian Restaurant (meat meat and more meat) that was tonights' entertainment after my meeting today. Plus I get to go to bed early and don't have to make small talk with strangers :thumbsup:
Post by: spesh on 21 September, 2011, 08:35:13 pm
Post by: Cudzoziemiec on 21 September, 2011, 10:48:41 pm
I is in an hotel.I remember a report of some expedition in Mongolia (dinosaurs maybe) who got so fed up with the Mongolian non-vegetableness that they took over from their local cook and boiled themselves some spuds, at which the Mongolians said "How can you eat something which tastes of the dirt it comes from?" Which was kind of amusing in a way.
I had 'goats cheese tart' - it was miniscule and made me wonder if I'd done the right thing not ordering a side with my main, but it tasted ok.
Then I had pumpkin tortellini (there was lemon in there somewhere, allegedly) with black olives thru it. It wasn't as small as I feared, but it's a good job I'd had the started. Nice tho, and prolly more up my street than the Mongolian Restaurant (meat meat and more meat) that was tonights' entertainment after my meeting today. Plus I get to go to bed early and don't have to make small talk with strangers :thumbsup:
Post by: Wowbagger on 23 September, 2011, 08:02:55 pm
Post by: Dinamo on 23 September, 2011, 08:04:35 pm
Lovely with a glass of Italian Rose.
Post by: interzen on 23 September, 2011, 08:32:41 pm
There's enough left for lunch tomorrow :)
Post by: Pingu on 24 September, 2011, 07:03:52 pm
Post by: Eccentrica Gallumbits on 25 September, 2011, 06:15:01 pm
Post by: her_welshness on 25 September, 2011, 06:22:09 pm
Post by: andygates on 25 September, 2011, 07:29:15 pm
That'll be toast and cup-a-soup for me, then. Muttermutter... :facepalm:
Post by: border-rider on 25 September, 2011, 07:36:30 pm
(And a ver' nice cinsault)
Post by: Mrs Pingu on 25 September, 2011, 09:43:15 pm
It's amazing! We usually buy extra mature cheddar, but this stuff is a revelation compared to the supermarket cheddar.
Mmmm! :P
Post by: Ariadne on 25 September, 2011, 10:03:30 pm
They were magic - spicy mince, cheese, sour cream, salsa, lettuce - and a splash of Satan's Sweat hot sauce in each.
Post by: Andrew Br on 27 September, 2011, 08:24:45 pm
It turned out to be the chilli and, in a fusion cooking initiative, I had it with red lentils.
Tasty and I'll be having the same thing tomorrow night.
Post by: Paul on 27 September, 2011, 11:46:45 pm
"Insufficient funds"Toast and a cup-a-soup? Bloody luxury etc.
That'll be toast and cup-a-soup for me, then. Muttermutter... :facepalm:
Post by: jogler on 28 September, 2011, 09:39:18 am
Post by: Eccentrica Gallumbits on 01 October, 2011, 08:01:37 pm
Post by: Mrs Pingu on 02 October, 2011, 08:34:02 pm
Post by: CrinklyLion on 02 October, 2011, 09:11:02 pm
Post by: jogler on 02 October, 2011, 10:08:36 pm
Post by: itsbruce on 03 October, 2011, 11:30:26 am
Harlequin squash cut into wedges and roasted with olive oil, salt, honey, paprika and allspice, with steamed chard and bulgar wheat and quinoa.
You consistently post some excellent menus, Kirst.
Post by: why1040 on 03 October, 2011, 08:16:15 pm
yummy!
Post by: Mrs Pingu on 03 October, 2011, 08:28:32 pm
cloudberry ice cream :)
yummy!
I want to try some of these famed cloudberries to see if they're worth all the fuss the scandiwegians make about them.
Post by: why1040 on 03 October, 2011, 08:39:14 pm
Post by: rower40 on 03 October, 2011, 09:40:09 pm
Bread, toasted enough to warm it, but not enough for it to change colour.
Ardennes Pate
Fried Egg
Then the same again as I was hungry/greedy.
Post by: Oaky on 03 October, 2011, 09:41:23 pm
Post by: Wowbagger on 03 October, 2011, 09:42:19 pm
Post by: andygates on 03 October, 2011, 09:46:06 pm
Post by: Cudzoziemiec on 03 October, 2011, 10:05:02 pm
Post by: itsbruce on 08 October, 2011, 08:42:22 pm
Post by: interzen on 08 October, 2011, 09:53:12 pm
Post by: hellymedic on 09 October, 2011, 01:38:06 pm
Post by: numbnuts on 09 October, 2011, 04:23:53 pm
Post by: clifftaylor on 09 October, 2011, 07:16:42 pm
Post by: Julian on 09 October, 2011, 07:30:29 pm
Post by: interzen on 09 October, 2011, 07:32:00 pm
I was going to have cold pizza, but I'll save that for lunch tomorrow :)
Post by: Ham on 09 October, 2011, 07:32:59 pm
Post by: Biggsy on 15 October, 2011, 07:44:10 pm
Don't tell me food gets any better than this. #orgasmic
Post by: Cudzoziemiec on 15 October, 2011, 10:01:28 pm
Post by: Efrogwr on 21 October, 2011, 11:08:01 pm
Post by: interzen on 21 October, 2011, 11:21:52 pm
It worked remarkably well ...
Post by: Juan Martín on 23 October, 2011, 06:15:12 pm
Post by: Wowbagger on 23 October, 2011, 06:24:35 pm
Post by: peliroja on 23 October, 2011, 06:28:33 pm
Post by: Rhys W on 23 October, 2011, 08:45:23 pm
Living on my own, I'll be eating this for the next two days :P
Post by: geraldc on 24 October, 2011, 01:13:21 am
Post by: Dinamo on 24 October, 2011, 01:56:48 am
Post by: why1040 on 24 October, 2011, 09:20:19 pm
No, not on anything, not with anything, just a jar, a spoon and a blanket.
Post by: Marco Stefano on 25 October, 2011, 07:09:38 pm
Really rather good, but sorry, it's all gone. (Where's the 'bloated' emoticon?)
Post by: Chris S on 25 October, 2011, 07:29:20 pm
Post by: citoyen on 26 October, 2011, 10:46:06 pm
(http://i88.photobucket.com/albums/k170/smutchin/acc1d5e6.jpg)
Strangely, it seems to have disappeared.
[burp]
d.
Post by: Aidan on 26 October, 2011, 10:54:19 pm
Post by: Biggsy on 05 November, 2011, 07:49:00 pm
Post by: rogerzilla on 06 November, 2011, 08:15:42 pm
If there were one potato left on earth, this is how it should be cooked. A little bit of grated cheese and you eat the whole lot, including the skin. I can't abide baked potatoes normally.
Post by: Marco Stefano on 07 November, 2011, 04:42:21 pm
Also, since it is Ms Marco's 14th birthday (:-*), a Victoria sponge with cream & strawberries. Never made one before; time will tell whether it is sponge or biscuit.
Post by: jogler on 07 November, 2011, 04:57:50 pm
Post by: Wowbagger on 07 November, 2011, 05:00:05 pm
Post by: Riggers on 07 November, 2011, 05:01:06 pm
Post by: tiermat on 07 November, 2011, 05:29:48 pm
Post by: CrinklyLion on 07 November, 2011, 05:34:36 pm
Post by: rogerzilla on 07 November, 2011, 05:46:11 pm
Home made Boston Baked Beans wiv jacket spuds....is that anything like a Boston Pancake?
Post by: Feline on 07 November, 2011, 07:57:12 pm
Post by: why1040 on 07 November, 2011, 08:01:51 pm
Post by: Juan Martín on 08 November, 2011, 08:28:20 am
Home-made egg pasta (tagliatelli) made using my new toy, a pasta rolling machine. Unfortunately it saves a lot of energy; one could have a pasta diet & lose weight so long as you have to roll it out by hand. A top upper body workout with a rolling pin.
Also, since it is Ms Marco's 14th birthday (:-*), a Victoria sponge with cream & strawberries. Never made one before; time will tell whether it is sponge or biscuit.
Happy birthday to Ms Marco!
(Cheque in post)
Post by: tiermat on 08 November, 2011, 08:31:24 am
Home made Boston Baked Beans wiv jacket spuds....is that anything like a Boston Pancake?
As it is you that has asked that I am not even going to google it..... :)
Post by: LindaG on 11 November, 2011, 07:36:26 pm
Post by: clifftaylor on 12 November, 2011, 05:05:29 pm
Post by: interzen on 12 November, 2011, 07:29:59 pm
Failing that, steamed chicken breast and a baked tattie.
Post by: Ashaman42 on 13 November, 2011, 06:56:55 pm
It smells good though the recipe is a mish-mash of two or three others along with a good dollop of guesswork. Fingers crossed.
Post by: CrinklyLion on 13 November, 2011, 07:02:34 pm
Can't be bothered to cook!
Post by: Ashaman42 on 13 November, 2011, 08:00:39 pm
Bought a slow cooker today so have made an experimental lamb stew. Gonna scoff some of that along with some Tiger baguette.
It smells good though the recipe is a mish-mash of two or three others along with a good dollop of guesswork. Fingers crossed.
Success!! :thumbsup: Was very tasty though will need to tweak slightly, the gravy was a tad watery as I didn't trust how little stock it said to add. Wasn't too watery though.
Post by: CrinklyLion on 13 November, 2011, 08:35:39 pm
But only from a packet!
Post by: Efrogwr on 15 November, 2011, 06:57:08 pm
Post by: tiermat on 15 November, 2011, 07:00:44 pm
Post by: interzen on 15 November, 2011, 07:27:08 pm
Post by: jogler on 15 November, 2011, 07:27:17 pm
Marj's recipe rice pudding including full cream Jersey milk with demerrararrarararara sugar
fullasa butcher's dog :thumbsup:
Post by: Snakehips on 17 November, 2011, 09:43:41 pm
Boy , do I know how to live.
Post by: pcolbeck on 19 November, 2011, 01:07:41 pm
Post by: Oaky on 25 November, 2011, 09:18:31 pm
That, combined with my beans on toast for lunch may make it a bit fragrant round here overnight.
Post by: Marco Stefano on 26 November, 2011, 05:43:42 pm
Post by: interzen on 26 November, 2011, 06:17:28 pm
After battling the madd(en)ing crowds in Leeds this afternoon it's all I really have the wherewithal to do.
Post by: cyclinginstructor on 26 November, 2011, 06:40:24 pm
Post by: jogler on 26 November, 2011, 08:12:27 pm
Post by: jogler on 28 November, 2011, 05:10:09 pm
Food fit for the gods.
Post by: tiermat on 28 November, 2011, 05:13:46 pm
Post by: haliaetos on 28 November, 2011, 06:17:56 pm
Mind you, it might make my Horn* a bit smelly later on. :sick:
* Steady on, I mean my French Horn - off to a rehearsal now. You people disgust me. ;)
Post by: interzen on 28 November, 2011, 06:19:08 pm
Post by: interzen on 28 November, 2011, 06:20:28 pm
* Steady on, I mean my French Horn - off to a rehearsal now. You people disgust me. ;)Mission accomplished ;D
Post by: haliaetos on 28 November, 2011, 06:39:55 pm
* Steady on, I mean my French Horn - off to a rehearsal now. You people disgust me. ;)Mission accomplished ;D
;D
Post by: andrewc on 29 November, 2011, 08:55:40 pm
Post by: Basil on 29 November, 2011, 09:38:09 pm
Post by: Ham on 30 November, 2011, 11:07:17 pm
Uber-nom
Post by: Oaky on 01 December, 2011, 05:55:24 pm
The remains of a pack of chickpeas, cooked and curried with lentils, peas, green beans, assorted other veg and cabbage.
The rest of the above, from the freezer.
Post by: interzen on 01 December, 2011, 05:58:03 pm
Post by: robgul on 01 December, 2011, 06:07:31 pm
Rob
Post by: Pippa on 03 December, 2011, 01:04:40 pm
Tonight, slow roast shoulder of pork with crackling, roast spuds and other roast veg, braised red cabbage and some form of brussel sprouts - I'm thinking creamed maybe....
Post by: rower40 on 03 December, 2011, 01:11:21 pm
Post by: Bledlow on 03 December, 2011, 11:20:41 pm
Followed by my contribution: freshly home-made (still warm) mini apple pies & a jam tart (for me - Mrs B doesn't like jam tarts) with (shop bought) ice cream.
Post by: Cudzoziemiec on 04 December, 2011, 08:28:28 pm
Post by: rower40 on 07 December, 2011, 08:10:40 pm
It's almost the only meal I can cook.
Post by: mike on 07 December, 2011, 08:14:14 pm
Post by: interzen on 07 December, 2011, 08:20:30 pm
Post by: rower40 on 07 December, 2011, 08:39:24 pm
Leftover tarka dhal and rice - 3 minutes in the microwave and job's a good 'un.Like ordinary dhal, only 'otter.
I can haz Coat plz?
Post by: interzen on 07 December, 2011, 08:47:50 pm
:facepalm:Leftover tarka dhal and rice - 3 minutes in the microwave and job's a good 'un.Like ordinary dhal, only 'otter.
I can haz Coat plz?
Post by: spesh on 08 December, 2011, 06:04:16 pm
Post by: Jurek on 09 December, 2011, 02:01:55 pm
Post by: rafletcher on 09 December, 2011, 02:58:37 pm
Post by: Oaky on 09 December, 2011, 03:13:03 pm
Post by: citoyen on 09 December, 2011, 03:33:12 pm
d.
Post by: jogler on 09 December, 2011, 04:03:32 pm
Post by: CrinklyLion on 12 December, 2011, 05:34:35 pm
Nom.
Post by: Wowbagger on 12 December, 2011, 05:40:11 pm
Post by: Gus on 12 December, 2011, 06:19:16 pm
Post by: Ariadne on 12 December, 2011, 07:25:29 pm
Post by: Mrs Pingu on 12 December, 2011, 08:51:03 pm
Post by: Regulator on 13 December, 2011, 07:14:53 am
Post by: Ariadne on 13 December, 2011, 07:59:28 am
WTF is mock duck? Please tell me it's not seagull.
Ha! No, it's a Chinese thing, we buy it in tins from the local Chinese shop - it's wheat gluten, and sort of meaty. There's mock duck, mock abalone, and some others, I think - they're all basically the same thing.
Even though we eat real meat now, the Chinese stuff is really tasty, and a handy thing to have in the cupboard.
Link:http://en.wikipedia.org/wiki/Mock_duck (http://en.wikipedia.org/wiki/Mock_duck)
Post by: Regulator on 14 December, 2011, 07:09:51 am
WTF is mock duck? Please tell me it's not seagull.
Ha! No, it's a Chinese thing, we buy it in tins from the local Chinese shop - it's wheat gluten, and sort of meaty. There's mock duck, mock abalone, and some others, I think - they're all basically the same thing.
Even though we eat real meat now, the Chinese stuff is really tasty, and a handy thing to have in the cupboard.
Link:http://en.wikipedia.org/wiki/Mock_duck (http://en.wikipedia.org/wiki/Mock_duck)
All that MSG. Addictive and linked to inflammatory bowel disease. What's not to like?
Post by: Gus on 14 December, 2011, 12:38:37 pm
Post by: Ariadne on 14 December, 2011, 04:30:13 pm
WTF is mock duck? Please tell me it's not seagull.
Ha! No, it's a Chinese thing, we buy it in tins from the local Chinese shop - it's wheat gluten, and sort of meaty. There's mock duck, mock abalone, and some others, I think - they're all basically the same thing.
Even though we eat real meat now, the Chinese stuff is really tasty, and a handy thing to have in the cupboard.
Link:http://en.wikipedia.org/wiki/Mock_duck (http://en.wikipedia.org/wiki/Mock_duck)
All that MSG. Addictive and linked to inflammatory bowel disease. What's not to like?
I love MSG... and sure, it's not good for you, but lots of things aren't. I don't eat it often, so I'm not going to worry about a bit in my mock duck.
(And, anyway, why pick on this, in a thread full of all sorts of unhealthy stuff? Leave my dinner alone :P )
Post by: numbnuts on 14 December, 2011, 05:02:41 pm
Post by: Wendy on 14 December, 2011, 05:08:03 pm
http://en.wikipedia.org/wiki/Monosodium_glutamate
I was brought up with large amounts of eastern food...
Post by: jogler on 14 December, 2011, 05:24:03 pm
Post by: Ariadne on 14 December, 2011, 05:25:40 pm
Post by: Wowbagger on 14 December, 2011, 05:36:00 pm
Post by: Wendy on 14 December, 2011, 07:05:36 pm
Post by: tiermat on 15 December, 2011, 02:26:33 pm
Post by: Cudzoziemiec on 15 December, 2011, 06:30:53 pm
Post by: Gus on 15 December, 2011, 06:34:57 pm
Post by: jogler on 18 December, 2011, 06:34:19 pm
Plus there are some pigsinblankets left for Ron while watching the football & drinking Grolsch.
Post by: tiermat on 21 December, 2011, 05:09:53 pm
I CBA to cook tonight, and we are wrapping pressies, so may as well have something to eat that we enjoy, to dull the pain :)
Post by: Oaky on 22 December, 2011, 08:32:54 pm
Bresaola, sarrano ham, various salamis a mixture of decent cheeses, olives, bread, potato wedges (freshly cooked - not leftover), crudités and tortilla chips.
It's a tough job, but someone has to do it. :'(
Post by: rafletcher on 23 December, 2011, 09:15:52 am
Post by: CrinklyLion on 23 December, 2011, 10:28:49 am
I collected my kids and my mate's kids from the holiday club (where I had booked mine in for an afternoon so I could do christmas shopping without them!) and wandered over the road to Toto's restaurant, where my friend went straight from work to meet us.
Bruschetta, olives, garlic bread to share.
Rather good pizza
Crème Brulée with berries
Half a bottle of red
Espresso
Cracking evening - kids were all positively civilised, service was as ever efficient and friendly and extremely Cub-friendly, caught up with my mate and her kids who I haven't seen a lot of lately.
Post by: tonycollinet on 23 December, 2011, 10:30:40 am
Sounds daft, but we're with the outlaws on Sunday, then they are all coming to us on boxing day - and we need leftover turkey for a curry :thumbsup:
Post by: CrinklyLion on 23 December, 2011, 10:31:21 am
Post by: rafletcher on 23 December, 2011, 10:53:00 am
Post by: tiermat on 23 December, 2011, 10:55:29 am
Oooh, tomorrow it'll be spaghetti alla vongole con limone - my wife phoned form the market to ask did we want any (vongole that is), and a colleague passed out a bottle of white wine from a supplier. Sorted.
YUUUUUUUUUUUUUUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
can you set an extra place for me, please? I can be there for about 7, is that ok? :)
Post by: rafletcher on 23 December, 2011, 11:00:44 am
Oooh, tomorrow it'll be spaghetti alla vongole con limone - my wife phoned form the market to ask did we want any (vongole that is), and a colleague passed out a bottle of white wine from a supplier. Sorted.
YUUUUUUUUUUUUUUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
can you set an extra place for me, please? I can be there for about 7, is that ok? :)
Of cousre dear chap, just bring along the Pinot :thumbsup:
Post by: jogler on 23 December, 2011, 11:09:28 am
Oooh, tomorrow it'll be spaghetti alla vongole con limone - my wife phoned form the market to ask did we want any (vongole that is), and a colleague passed out a bottle of white wine from a supplier. Sorted.
YUUUUUUUUUUUUUUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
can you set an extra place for me, please? I can be there for about 7, is that ok? :)
+1 pretty please
Post by: rafletcher on 24 December, 2011, 07:41:00 pm
Perfect spaghetti alle vongole
Felicity's perfect spaghetti vongole. Photograph: Felicity Cloake for the Guardian
Spaghetti vongole is a light, summery dish that should be kept as simple as possible – if you're splashing out on fresh clams, then it's a shame to lose them in a maelstrom of other flavours. Saying that, the bivalves I happened upon were so beautifully sweet that they called out for a spritz of lemon, which also cuts through the buttery richness of the River Café inspired sauce, keeping the whole thing spanking fresh. Cin cin!
Serves 4
500g small clams (palourdes, or carpet shell are ideal)
350g spaghetti (dried)
30g butter
2 tbsp extra virgin olive oil
3 fat cloves of garlic, finely chopped
½ medium-hot red chilli, finely chopped
100ml dry white wine
Small bunch of flat-leaf parsley, roughly chopped
Zest of ½ a lemon and a spritz of juice
1. Rinse the clams in cold running water, and scrub if necessary, then put them into a large bowl and cover with cold water. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.
2. Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done.
3. Meanwhile, put half the butter and all the olive oil in a large pan over a medium heat and soften the garlic and chilli.
4. Add the drained clams, and turn up the heat. Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed. Add the others to the sauce, picking a few out of their shells for variety.
5. Drain the spaghetti and add to the pan along with the remaining butter. Toss well and leave for a minute, then stir through the chopped parsley, lemon zest and juice, season to taste and serve.
Mmmmmmmmmmmmmmm delish :thumbsup:
Post by: Ham on 01 January, 2012, 10:11:12 pm
(https://lh4.googleusercontent.com/-m05nUkg4ChA/TwDWNF3LstI/AAAAAAAAf24/ggTmW2dELBM/s800/P1040614.JPG)
Post by: Bledlow on 03 January, 2012, 07:19:07 pm
Post by: Wendy on 03 January, 2012, 08:25:51 pm
Post by: andygates on 03 January, 2012, 08:26:58 pm
It was meant to be a rabbit stew with pearl barley and roots. Looks like I overdid it on the barley.
Will thin the rest down and let the meat come off the bones, and serve the rest (urp) with light, easy greens.
Suddenly I get the idea behind Heston's snail porridge. :thumbsup:
Edit to add: aha! that's why it was so rich! the butcher left the lights in, and I thought it would be an interesting experiment. Lungs and heart and kiddernees, oh my.
Post by: Ariadne on 03 January, 2012, 08:38:09 pm
Post by: spesh on 03 January, 2012, 09:04:48 pm
Winter comfort food. :D
Post by: simonp on 03 January, 2012, 10:12:28 pm
Post by: Bledlow on 03 January, 2012, 10:35:41 pm
I have accidentally made game porridge. It's amazingly rich.Done that with stewed pork with green lentils. Turned into lentils seasoned with pork. Tasted fine, though.
It was meant to be a rabbit stew with pearl barley and roots. Looks like I overdid it on the barley.
...
Edit to add: aha! that's why it was so rich! the butcher left the lights in, and I thought it would be an interesting experiment. Lungs and heart and kiddernees, oh my.
Innards make good flavouring. We used up the last of our duck giblets gravy tonight, poured over some chops & greens. Yup, rich!
The apple pies went down a treat. Two each, four for the neighbours, & four left over. I think I'll bake some more tomorrow or Thursday.
Post by: Wowbagger on 05 January, 2012, 07:35:35 pm
Mrs. Wow produced her wonderful steak & kidney pie (cheese & leek for the veggies) with mash, carrots and sprouts. I made an enormous suet pudding which required syrup.
I undid my belt during the meal. Since then, the button has burst off my trousers.
Back to the diet tomorrow.
Post by: Ariadne on 07 January, 2012, 07:07:57 pm
Post by: Ham on 07 January, 2012, 08:04:33 pm
Edit to add: aha! that's why it was so rich! the butcher left the lights in, and I thought it would be an interesting experiment. Lungs and heart and kiddernees, oh my.
<pedant> Dontcha mean the pluck? I think lights is lungs</pedant>
Post by: Eccentrica Gallumbits on 07 January, 2012, 08:24:39 pm
Post by: CrinklyLion on 09 January, 2012, 12:38:35 am
Then a somewhat indulgent B&B pud made (allegedly by the Cubs altho they did deem to make CrinklyAuntie do rather a lot of the work) with croissants, dark chocolate, apricots, sultanas and generous amounts of cream.
Belch.
Post by: spesh on 10 January, 2012, 10:47:11 pm
The end result was pretty much the same as the proper recipe, only took less time, and was exceptionally nommy.
Post by: Eccentrica Gallumbits on 11 January, 2012, 08:17:48 pm
Post by: Ariadne on 11 January, 2012, 09:42:09 pm
Post by: why1040 on 11 January, 2012, 09:53:30 pm
It's NOMMY and very filling!
Post by: Eccentrica Gallumbits on 14 January, 2012, 07:36:57 pm
North and south aubergines sound intriguing! We had dhal and rice, yum.I'll put it in the recipe thread.
Post by: spesh on 14 January, 2012, 09:49:39 pm
Post by: SandyV on 15 January, 2012, 08:33:32 am
Post by: Wowbagger on 25 January, 2012, 06:10:04 pm
Post by: interzen on 25 January, 2012, 06:24:42 pm
Post by: marcusjb on 25 January, 2012, 06:30:12 pm
Post by: eck on 25 January, 2012, 06:42:17 pm
+1 though we have neepsWhen I was a Poor Student in Embra in the late 60s, the Union used to do haggis, chips 'n' beans. Wonderful stuff, accompanied by broon sauce, of course.
And that's what the lovely Mrs eck is making for me right now. :thumbsup:
Post by: marcusjb on 25 January, 2012, 06:53:24 pm
I am planning to see if I can get round the Mille Alba fuelled entirely by offal.
Post by: interzen on 25 January, 2012, 06:58:56 pm
I am planning to see if I can get round the Mille Alba fuelled entirely by offal.I think that any petrol stations en route would have you covered there, then ...
Post by: Feline on 25 January, 2012, 07:03:35 pm
Haggis is actually something I could eat every day of the week. Love it.
I am planning to see if I can get round the Mille Alba fuelled entirely by offal.
I recently tried haggis for the first time and enjoyed it. It did look disconcertingly like a tin of Chappie dog food though!
(http://img.photobucket.com/albums/v171/feistyfeline/IMG_0105.jpg)
Post by: jogler on 25 January, 2012, 07:05:02 pm
Post by: eck on 25 January, 2012, 07:52:02 pm
Haggis is actually something I could eat every day of the week. Love it.You might be in luck on the first leg: the first Mille Alba control is at Forfar, official home of the bridie. Now then, the bridies we serve on The Snow Roads contain the finest stewed steak, but the filling of "proper" Forfar bridies is actually minced mouse. :-X
I am planning to see if I can get round the Mille Alba fuelled entirely by offal.
Post by: Canardly on 25 January, 2012, 07:55:27 pm
Post by: Eccentrica Gallumbits on 26 January, 2012, 07:46:01 am
I recently tried haggis for the first time and enjoyed it. It did look disconcertingly like a tin of Chappie dog food though!Lots of supermarkets do proper ones now, not tinned. They're usually MacSween ones. Their veggie ones are great.
(http://img.photobucket.com/albums/v171/feistyfeline/IMG_0105.jpg)
Post by: Juan Martín on 26 January, 2012, 09:03:57 am
Post by: Phil on 26 January, 2012, 11:42:58 pm
Post by: Mrs Pingu on 29 January, 2012, 07:47:18 pm
Post by: Bledlow on 29 January, 2012, 08:00:42 pm
Tasty. But we're not going to eat it often. Razor shells have a very low food to money ratio, & I've just discovered how destructive the usual method of catching them is.
Post by: jogler on 29 January, 2012, 08:19:54 pm
Now having Marj's home made rice pudding :thumbsup:
Post by: Eccentrica Gallumbits on 29 January, 2012, 08:59:47 pm
Post by: Rhys W on 31 January, 2012, 10:45:02 pm
Post by: jogler on 01 February, 2012, 05:22:39 pm
Post by: Juan Martín on 05 February, 2012, 07:15:06 pm
Post by: Tim Hall on 05 February, 2012, 07:23:29 pm
Yes, I know it's a simple dish, but I do like to follow a recipe.
Post by: andrewc on 07 February, 2012, 08:22:24 pm
served over rice or couscous.
Post by: Eccentrica Gallumbits on 07 February, 2012, 08:48:03 pm
Post by: spesh on 12 February, 2012, 08:57:51 pm
Post by: WhizzBang on 13 February, 2012, 05:48:05 pm
Post by: Ewan Houzami on 13 February, 2012, 09:07:03 pm
Post by: Cudzoziemiec on 24 February, 2012, 08:06:43 pm
Post by: Jaded on 24 February, 2012, 08:10:11 pm
Post by: andrewc on 25 February, 2012, 06:59:01 pm
Post by: interzen on 25 February, 2012, 07:12:16 pm
Actually, this was what I had for lunch at the Mumtaz in Bradford this afternoon but there was enough of it that it's tided me over into supper territory and will probably carry me most of the way to breakfast tomorrow.
Post by: Frere on 25 February, 2012, 07:13:46 pm
Frere
Post by: Jurek on 25 February, 2012, 07:16:35 pm
Bacon, mushrooms, peas and onions.
A brace of salads.
One pan jibbling.
What's not to like?
Post by: pcolbeck on 03 March, 2012, 08:06:11 pm
Post by: Basil on 03 March, 2012, 08:35:19 pm
I'd known the pig. A near neighbour's.
First time I've eaten something I'd met.
Post by: Eccentrica Gallumbits on 04 March, 2012, 07:06:27 pm
Post by: Julian on 04 March, 2012, 07:18:31 pm
This has become a bit of a staple over the last couple of weeks, Shakshuka (http://frombootlewithlove.wordpress.com/2012/01/06/shakshuka/)
served over rice or couscous.
Mmm, I'm going to try that. :)
Post by: Wowbagger on 04 March, 2012, 07:27:25 pm
Warning: you will regret clicking this spoiler.
(click to show/hide)
Post by: FatBloke on 04 March, 2012, 07:33:21 pm
Post by: Valiant on 05 March, 2012, 10:26:13 pm
Post by: Eccentrica Gallumbits on 05 March, 2012, 10:36:54 pm
Post by: Jaded on 05 March, 2012, 11:15:33 pm
I can feel the chickpeas at work.
Post by: Wowbagger on 06 March, 2012, 05:53:11 pm
Post by: Eccentrica Gallumbits on 09 March, 2012, 06:52:42 pm
Post by: Basil on 09 March, 2012, 08:29:47 pm
Post by: Julian on 09 March, 2012, 08:45:02 pm
And banana cake 'n' custard. :D
The banana cake hasn't entirely worked because I squished four bananas into a recipe which only called for one and a half, but with custard you can't really tell.
Post by: Basil on 09 March, 2012, 10:09:01 pm
Fridge curry.
Burp!
That was brilliant.
I've frozen some for later.
Post by: Domestique on 10 March, 2012, 06:47:08 pm
Post by: spesh on 11 March, 2012, 08:29:25 pm
Post by: Feline on 11 March, 2012, 08:37:17 pm
Post by: Marco Stefano on 12 March, 2012, 07:50:41 pm
Post by: Canardly on 12 March, 2012, 07:56:34 pm
Post by: citoyen on 13 March, 2012, 11:43:30 am
d.
Post by: WhizzBang on 14 March, 2012, 05:53:41 pm
Post by: Andrew Br on 16 March, 2012, 07:31:27 pm
It turned out to be really nice, especially with the added fresh chilli, but it's still fusion cooking taken too far.
Post by: Jurek on 16 March, 2012, 08:01:01 pm
Starvin'
Nom!
Post by: CrinklyLion on 16 March, 2012, 08:32:09 pm
healthy ::-)
Post by: longers on 17 March, 2012, 01:28:21 pm
Not had them before and I keep thinking they're going to be a bit fishy for some unknown reason.
Post by: pcolbeck on 23 March, 2012, 12:13:32 am
Post by: rafletcher on 23 March, 2012, 11:25:31 am
Post by: mike on 23 March, 2012, 11:31:34 am
A curry I ordered over the Internet, It should be here in 20 minutes according to the web site.
+1. Ours should arrive at about 7pm according to the nice people at t'supermarket. Luckily we already have wine.
Post by: Mrs Pingu on 24 March, 2012, 08:29:14 pm
Post by: spesh on 24 March, 2012, 09:47:13 pm
Post by: andrewc on 26 March, 2012, 08:06:57 pm
Post by: Regulator on 27 March, 2012, 05:09:55 pm
I'm just waiting for Jon to get home from his ward round. The prep is all done and he can fire up the barbie...
We will eat in the garden, enjoying the last of the sunshine and accompanied by bird song (now that the builders next door have knocked off for the day).
Post by: jezzasnr on 27 March, 2012, 06:01:51 pm
Fresh pineapple for pud.
Post by: jogler on 27 March, 2012, 06:10:57 pm
Post by: Marco Stefano on 27 March, 2012, 08:23:44 pm
Rhubarb from the back garden now cooling under a crumble blanket... :thumbsup: Where's the custard?
Post by: citoyen on 28 March, 2012, 04:56:34 pm
d.
Post by: spesh on 28 March, 2012, 05:08:15 pm
Post by: Ariadne on 28 March, 2012, 05:24:34 pm
Post by: Eccentrica Gallumbits on 28 March, 2012, 08:15:38 pm
Post by: jogler on 28 March, 2012, 08:22:07 pm
Bacon & egg sarnies :thumbsup:
We live high on the hog here ;D
Post by: numbnuts on 30 March, 2012, 12:54:06 pm
Post by: delthebike on 01 April, 2012, 05:41:09 pm
Most of stayed in the Pyrex casserole dish but the bit that got out was very Dr.Who!
Post by: Ariadne on 01 April, 2012, 06:02:29 pm
Post by: AndyK on 01 April, 2012, 06:04:17 pm
Post by: jogler on 01 April, 2012, 09:33:51 pm
Post by: Katie on 01 April, 2012, 10:32:40 pm
Still got the munchies, going to investigate some kind of fruit or something I think.
Post by: Ham on 06 April, 2012, 06:55:47 pm
Fortunately not too many of you buggers know where ;D
Post by: Katie on 06 April, 2012, 07:10:27 pm
Post by: Biggsy on 18 April, 2012, 08:04:35 pm
Post by: andrewc on 21 April, 2012, 07:59:57 pm
Post by: interzen on 21 April, 2012, 08:34:30 pm
Oddly enough even though I'm on a low-GI diet bacon butties are allowed1, albeit in moderation ;D
1 - made with rye bread, rather than wheat bread. In the absence of rye muffins I'm using wholemeal instead.
Post by: Julian on 21 April, 2012, 09:29:13 pm
Post by: docsquid on 21 April, 2012, 09:33:09 pm
Post by: Dinamo on 23 April, 2012, 05:25:06 pm
SPAM FRITTERS ;D
............... they still taste just as GOOD !!!
Post by: Wowbagger on 23 April, 2012, 08:11:55 pm
Post by: Basil on 23 April, 2012, 08:24:28 pm
Hmm. There seems to be rather a lot of celery in the fridge, just on the cusp of usability.
I like celery, but I'm not sure I like that amount.
This is going to be an interesting curry.
Post by: Chris S on 23 April, 2012, 08:52:55 pm
Frying left overs from the weekend's... erm... fry ups.
Nothin' but fruit & veg for the rest of the week - honest!
Post by: Feline on 23 April, 2012, 11:04:39 pm
Post by: Dibdib on 24 April, 2012, 07:24:29 pm
Post by: Ewan Houzami on 24 April, 2012, 10:43:40 pm
Post by: CrinklyLion on 25 April, 2012, 06:44:59 pm
Post by: LindaG on 25 April, 2012, 06:51:43 pm
Butterscotch Angel Delight.
Post by: Cudzoziemiec on 26 April, 2012, 04:33:43 pm
Post by: numbnuts on 26 April, 2012, 05:18:58 pm
Post by: jogler on 27 April, 2012, 05:35:09 pm
I'm hoping to have some lasagne at The Den later
Post by: Roadie on 27 April, 2012, 11:14:06 pm
Post by: tiermat on 30 April, 2012, 05:07:20 pm
May follow it with Baby
Post by: interzen on 30 April, 2012, 05:18:56 pm
Post by: numbnuts on 30 April, 2012, 05:48:16 pm
Post by: Wowbagger on 30 April, 2012, 05:50:24 pm
Post by: slohill on 30 April, 2012, 05:53:49 pm
Post by: Jurek on 30 April, 2012, 05:56:03 pm
Choices......
Delia's spicy chicken on rice with red and green peppers + coleslaw....
Or
Bacon and mushroom and pea risotto + coleslaw + rocket and carrot salad....
Decisions......
Post by: tiermat on 01 May, 2012, 09:24:53 am
Paprika chicken, roasted pots and aubergine (well potatoes for me as aubergine is :sick: to me), and ickle baby carrots.
May follow it with BabyJesusCheeses or some fresh fruit....
Update on this.
It was NOM!!! So much so that Mrs T insisted on the left over chicken in her sandwiched today :)
Post by: citoyen on 01 May, 2012, 05:48:09 pm
d.
Post by: tiermat on 01 May, 2012, 05:51:06 pm
Post by: RJ on 02 May, 2012, 11:36:30 pm
Post by: jogler on 03 May, 2012, 01:32:33 am
Post by: peliroja on 03 May, 2012, 01:48:56 am
Post by: RJ on 06 May, 2012, 07:37:01 pm
Post by: Eccentrica Gallumbits on 06 May, 2012, 07:51:46 pm
Post by: mike on 06 May, 2012, 08:11:50 pm
Post by: Ariadne on 13 May, 2012, 06:45:05 pm
Post by: Basil on 13 May, 2012, 06:52:18 pm
Cooked by the aged Mrs. B the elder.
Post by: citoyen on 13 May, 2012, 06:59:42 pm
d.
Post by: tiermat on 13 May, 2012, 07:05:04 pm
We had jacket pots and beans and cheese, having had a heavy, rich dinner last night (curry @ Jaipur Spice in Easingwold, very much recommended :) )
Post by: citoyen on 13 May, 2012, 07:56:17 pm
(http://i88.photobucket.com/albums/k170/smutchin/d339f181.jpg)
;)
d.
Post by: spesh on 27 May, 2012, 09:06:16 pm
Post by: Feline on 27 May, 2012, 09:37:59 pm
(To be fair, if they had they probably would have been unable to ride the last 240km!)
Post by: Ham on 30 May, 2012, 11:53:23 pm
No real ideas of quantities, but here's roughly how:
3 fair sized raw beetroot, grated.
2 large shallots, chopped
4 ish teaspoons of Cumin, 1 of coriander
Good handful fresh dill chopped, same coriander, a bit of thyme
2 eggs
1 tin canneleni beans coarsely mashed
flour to bind
Mix
Fry
Damn fine.
Could be used as trad burger, or served on their own with salads.
Post by: Bledlow on 02 June, 2012, 09:04:15 pm
Post by: simonp on 03 June, 2012, 11:34:28 pm
http://southernfood.about.com/od/meatballs/r/bl30220o.htm
It was very good, I adapted the sauce a bit - made it more spicy, and used far more garlic, and less salt.
Post by: Marco Stefano on 07 June, 2012, 05:41:29 pm
Homemade marguerita pizza for the teens (& hopefully enough dough to get a flatbread out as well), and a homemade split pea dhal for me (pfffrrrt - sorry pardon).
Post by: tiermat on 08 June, 2012, 05:24:13 pm
With a little bit of salad on the side, to make it appear healthy :)
Post by: Bledlow on 02 July, 2012, 07:28:15 pm
We're having a steak & mushroom pie with savoy cabbage, potatoes lifted from the garden half an hour ago (oh, that fresh earthy smell!), & sliced daikon (aka mooli) with salt or salt & vinegar (a dish of each) on the side.
I'm going to try growing daikon in the allotment.
Post by: Marco Stefano on 07 July, 2012, 09:06:19 pm
Post by: jogler on 07 July, 2012, 09:31:53 pm
Post by: Mrs Pingu on 08 July, 2012, 05:53:46 pm
Post by: Ariadne on 08 July, 2012, 05:58:28 pm
Post by: Basil on 08 July, 2012, 07:31:00 pm
Post by: Ariadne on 08 July, 2012, 07:41:02 pm
Post by: Julian on 08 July, 2012, 07:46:55 pm
Post by: Mrs Pingu on 08 July, 2012, 07:58:03 pm
I hope that we are having pork cheeks in cider & mustard sauce. I'll find out in 2hrs time though.Buuurp! Mmm that was good. But I prefer the thick tomato type sauces i've had them in when eating out, have to keep hunting for a recipe...
Post by: numbnuts on 23 July, 2012, 03:38:19 pm
Post by: jogler on 23 July, 2012, 04:34:54 pm
Post by: AndyK on 23 July, 2012, 04:36:59 pm
Post by: jogler on 11 August, 2012, 07:16:23 pm
Post by: Feline on 11 August, 2012, 08:19:56 pm
Post by: Bledlow on 13 August, 2012, 12:09:02 am
Post by: Dinamo on 13 August, 2012, 12:47:08 am
Post by: tiermat on 13 August, 2012, 04:40:02 pm
Post by: numbnuts on 13 August, 2012, 04:45:21 pm
Post by: Gus on 13 August, 2012, 06:10:21 pm
Post by: LindaG on 17 August, 2012, 09:14:56 pm
Post by: Dibdib on 17 August, 2012, 09:22:16 pm
Post by: Paul on 17 August, 2012, 09:26:53 pm
Paella a la Banda, Barcelona Thursday night style....
What is?
I do paella, and Barcelona, but this I've not heard of.
Post by: TimO on 19 August, 2012, 07:00:24 pm
A little bit of an unusual flavour, and a little bitty from the plums skins, but not bad.
Post by: tiermat on 23 August, 2012, 01:44:27 pm
Paella a la Banda, Barcelona Thursday night style....
What is?
I do paella, and Barcelona, but this I've not heard of.
Basically Paella a la Banda (i.e with the meat served separately), so called because the traditional night for bars to serve Paella, in Barcelona, is Thursday!
I can recommend the book called, simply "Paella" if you want inspiration for paella making, of are curious to it's background.
Post by: simonp on 23 August, 2012, 10:41:35 pm
Turnip gratin. Yes, really. (Advantages of a veg box: lots of local fresh veg. Disadvantages: what the hell do you do with a punnet of turnips?!)
Serve it with haggis and tatties, natch.
Post by: madcow on 28 August, 2012, 09:08:33 pm
IMG_0233[1] (http://www.flickr.com/photos/16109958@N08/7882536354/) by madcow99 (http://www.flickr.com/people/16109958@N08/), on Flickr
Northumberland kippers from Robsons of Craster. Genuine oak smoked , hand crafted fishy goodness. We were in Northumberland over the BH and couldn't resist bringing a few home.
One and a half minutes in the microwave, as recommended by the vendor.
Post by: Chris S on 28 August, 2012, 09:17:01 pm
(rumble... gurgle...)
Post by: Ariadne on 28 August, 2012, 09:21:27 pm
Post by: spesh on 28 August, 2012, 09:58:00 pm
Post by: clarion on 28 August, 2012, 10:00:50 pm
Post by: LindaG on 28 August, 2012, 10:03:00 pm
Post by: Dibdib on 28 August, 2012, 10:06:03 pm
I'm being incredibly grown-up and putting half in the fridge for tomorrow though, which feels like blasphemy - I have an overwhelming urge to scoff the lot :)
Post by: Julian on 28 August, 2012, 10:19:10 pm
And I've just made tomorrow's lunch: giant couscous with goat cheese, walnuts and broad beans. Nom.
Post by: bikenrrd on 30 August, 2012, 04:44:54 pm
Post by: Dibdib on 30 August, 2012, 08:42:33 pm
Post by: welshwheels on 30 August, 2012, 08:47:53 pm
Post by: ferret on 30 August, 2012, 09:33:57 pm
Post by: Julian on 30 August, 2012, 09:51:33 pm
Post by: Mrs Pingu on 16 September, 2012, 05:03:13 pm
Post by: tiermat on 01 October, 2012, 03:44:05 pm
Post by: Dinamo on 01 October, 2012, 03:49:29 pm
Post by: Pippa on 01 October, 2012, 06:07:04 pm
Post by: reddo on 01 October, 2012, 06:41:53 pm
Post by: ludwig on 03 October, 2012, 06:11:40 pm
Post by: Wowbagger on 03 October, 2012, 06:13:36 pm
Post by: Chris S on 11 October, 2012, 07:14:56 pm
Post by: Julian on 11 October, 2012, 07:17:09 pm
Post by: rafletcher on 12 October, 2012, 01:27:41 pm
Post by: numbnuts on 12 October, 2012, 02:40:03 pm
Post by: reddo on 12 October, 2012, 06:21:04 pm
Post by: Julian on 12 October, 2012, 06:24:38 pm
Post by: Feanor on 12 October, 2012, 06:36:45 pm
( We're on our holliberries; off to Turkey for a week's sailing fun. )
Post by: Feline on 12 October, 2012, 08:03:58 pm
There is an unidentified root vegetable in my order I need to ID before I decide what to cook with it though!
Post by: Pingu on 13 October, 2012, 12:00:35 am
We're drinking Prosecco and waiting for kerry-oot pizza 8)
We had pizza too, but not kerry-oot. It was Mrs P's finest home made :P
Post by: clifftaylor on 13 October, 2012, 03:06:24 pm
Post by: Eccentrica Gallumbits on 14 October, 2012, 10:26:19 am
Having had my Riverford organic veg delivery today I am doing leek and potato soup.Any luck? What does it look like?
There is an unidentified root vegetable in my order I need to ID before I decide what to cook with it though!
Post by: Feline on 16 October, 2012, 07:49:32 pm
Having had my Riverford organic veg delivery today I am doing leek and potato soup.Any luck? What does it look like?
There is an unidentified root vegetable in my order I need to ID before I decide what to cook with it though!
I'm still not sure! I think this one will be obvious to those who know their veggies (but not to me!)
(http://img.photobucket.com/albums/v171/feistyfeline/A15AF72A-04B0-45BD-9AC3-7D1242EE48FD-2413-0000037CBBC484AB.jpg)
Post by: clarion on 16 October, 2012, 08:23:04 pm
Post by: Cudzoziemiec on 16 October, 2012, 09:02:32 pm
Post by: CrinklyLion on 16 October, 2012, 09:08:46 pm
Post by: Feline on 16 October, 2012, 09:14:27 pm
Post by: Cudzoziemiec on 16 October, 2012, 09:28:23 pm
Post by: Feline on 16 October, 2012, 09:56:37 pm
You already have four ideas from Crinkly Lion! ^^^^ :thumbsup:
Yebbut you are assuming I actually know how to cook any of those things ;D
Post by: Cudzoziemiec on 16 October, 2012, 10:15:37 pm
Post by: Ham on 17 October, 2012, 08:37:50 am
http://www.ocado.com/webshop/recipe/sweet-potato-rosti-with-goat-s-cheese/1917
As a simple accompaniment, cut into chunks, with a little oil, salt, pepper, cumin & corriander roasted in a hot-ish oven is rather good. Mashed in a mix with celeriac is another.
Post by: tiermat on 17 October, 2012, 08:43:56 am
Lovely! and much better for you than just mash (IIRC sweet potatoes count towards your 5 a day but spuds don't!)
To make it for SW/WW, miss out the butter and only use skimmed milk or some of the water you boiled the veg in.
Post by: Chris S on 17 October, 2012, 07:09:46 pm
Post by: Ham on 17 October, 2012, 08:08:15 pm
If making a Shepherd's/Cottage pie, mash 1/3 sweet potato with 1/2 normal potato and 1/6 carrot (1/2/3 by volume of carrot, sweet potato and spuds), mix in butter and milk, like making normal mash and use to top the pie.
Lovely! and much better for you than just mash (IIRC sweet potatoes count towards your 5 a day but spuds don't!)
To make it for SW/WW, miss out the butter and only use skimmed milk or some of the water you boiled the veg in.
Cottage pie here tonight, no sweet potato but with my killer secret ingredient - loadsa parsley. (plus loadsa emmental on top, natch Much closer to a hachis parmentier tbh)
Post by: Canardly on 17 October, 2012, 08:16:02 pm
Post by: Bledlow on 21 October, 2012, 01:52:15 pm
Mackerel, an impulse buy because Frost's in the town centre had a big heap of very fresh-looking Scottish mackerel going cheap - and selling fast. Grilled, served with rice, steamed pak choi, & grated daikon (mooli), with soy sauce, & some sliced & salted daikon on the side. Delicious! My mackerel was excellent, as fresh tasting as it looked, & Mrs B said hers was the same. The sauce of grated daikon with soy went very well with it. A strong, peppery taste which would have murdered a less robust fish. A Japanese combination recommended by Mrs B. The vegetables were picked a couple of hours earlier from our allotment.
Post by: rafletcher on 21 October, 2012, 04:50:22 pm
Post by: Jurek on 21 October, 2012, 04:54:50 pm
Braced with a couple of salads.
One pan cooking FTW :thumbsup:
Post by: Julian on 21 October, 2012, 09:04:43 pm
I think I've overdosed on carbs.
Post by: Tim Hall on 21 October, 2012, 09:27:38 pm
Dice pumpkin/squash. Steam until tender. Mash.
Meanwhile saute a couple of On!ons in butter then add a few cloves of crushed garlic and cook for a wee bit longer.
Mash pumpkin, stir in a fair bit of creme fraiche then thin the whole lot down with a splosh of veg stock. Add to the On!ion/garlic mix, stir up and heat gently.
While this is going on, cook pasta.
Dry fry/roast pine nut kernels and stir in, plus a bit of grated parmesan and chopped parsley.
Dish up. Eat. Nom.
Post by: RJ on 23 October, 2012, 08:43:25 pm
(No time to do the pastry cases for scozzese) ;)
Post by: hellymedic on 27 October, 2012, 09:55:07 pm
Tomatoes and Bramleys from garden, sugar, salt, balsamic vinegar, pepper, ginger and nutmeg nuked for ten minutes and stirred.
I don't do weighing but David lapped up the relish.
Post by: Gus on 27 October, 2012, 11:03:04 pm
Post by: Jurek on 28 October, 2012, 09:06:54 am
Porridge with sliced banananananas sprinkled with cinnamon, a couple of glugs of Golden Syrup and half a punnet of blueberries thrown across the meniscus.
Nommity nom!
Post by: rafletcher on 28 October, 2012, 11:31:04 am
Post by: clarion on 28 October, 2012, 08:07:22 pm
Post by: her_welshness on 28 October, 2012, 09:02:54 pm
Chicken Savoyrade (Tamasin Day Lewis recipe). Bloody lush. Spent 3 hours preparing and cooking but it was worth it as we have lots of leftovers and I have enough chicken and stock left over to make risotto :D
Post by: Tim Hall on 28 October, 2012, 09:18:58 pm
Post by: pcolbeck on 03 November, 2012, 07:43:40 pm
Post by: clarion on 03 November, 2012, 09:35:19 pm
Post by: Tim Hall on 03 November, 2012, 10:39:57 pm
Post by: tiermat on 04 November, 2012, 09:35:18 am
3 pan fried eggs...
No disrepct meant, AW but what the hell else are you going to fry an egg in? A bath? It irritates me (along with rants passim regarding sprigs of parsley and other assorted herbs to "decorate" your meal).
Our supper last night was Thai fish green curry (salmon, Tialpia and prawns plus squash, sweet potato, new pots and carrots)
Post by: rafletcher on 04 November, 2012, 01:57:11 pm
Post by: Jaded on 04 November, 2012, 10:01:27 pm
Post by: Bledlow on 10 November, 2012, 12:47:57 pm
Mackerel baked on a bed of potatoes (parboiled then sliced), onion, & cherry tomatoes, with garlic, parsley & dill.
Served with komatsuna* (Japanese greens), rice, & for Mrs B, natto, garnished with more parsley* & dill & with a dish of grated daikon (Japanese white radish, AKA mooli).
Fusion? You want fusion? We do fusion. ;D
*Home grown.
Post by: Feline on 11 November, 2012, 07:10:35 pm
The ruler is 15cm. Any ideas for recipes?
(http://img.photobucket.com/albums/v171/feistyfeline/6AE6F812-2EA1-43A5-8D9D-D67F0BD87CEE-3748-000005E13D80615A.jpg)
Post by: Cudzoziemiec on 11 November, 2012, 07:19:28 pm
I reckon you should ask Riverford for labels in their boxes!
We had beetroot soup and trifle. And more trifle. :D
Post by: John Henry on 11 November, 2012, 07:25:33 pm
I am cooking dinner but unsure what this thing I got from Riverford is. Simonp is thinking it might be a celeriac (erm, wtf is that?) :o
Deffo celeriac. It's ugly but delicious, one of our favourites. Peel before using. It has a similar flavour to conventional celery, but it's a bit more subtle.
Very versatile, like other root veg. Roast in chunks, make chips, mash, grate raw into salads, make soup.
Post by: CrinklyLion on 11 November, 2012, 08:57:02 pm
Or celeriac mash!
Post by: John Henry on 11 November, 2012, 09:02:11 pm
Post by: Feline on 11 November, 2012, 09:11:20 pm
I ended up cooking mince with mashed neeps and tatties because that's what Simon fancied, and I apparently didn't completely murder one of his favourite meals!
I will do some celeriac another night when I'm not working.
Post by: Ewan Houzami on 11 November, 2012, 11:08:34 pm
Post by: Ewan Houzami on 19 November, 2012, 03:54:24 pm
Post by: madcow on 19 November, 2012, 08:51:21 pm
All on exes at Crieff Hydro!!! Highlight of meal was Scottish tablet with the coffee!!
Post by: bloomers100 on 23 November, 2012, 06:28:18 pm
Post by: Oaky on 23 November, 2012, 06:56:14 pm
Scottish tablet
I had to Google this. Judging by the description I may have accidentally made some once.
Post by: Rhys W on 23 November, 2012, 08:24:04 pm
Post by: Wendy on 23 November, 2012, 09:23:01 pm
All I can say is, if I ever need to be given a catheter, I'm given one that's the the slim end of the French Catheter Scale. :-\
I'm sure it's better than a cystoscopy. Same thickness as a pencil. ;)
Post by: SteveC on 24 November, 2012, 10:14:07 am
We've been trying out the 'Hairy Dieters" book and I can so far recommend the sweet and sour chicken (last Friday) and the chicken korma (yesterday).
An old mate1 reckons that if you get three decent recipes out of a book, that you'd make more than once, the book was 'good'. Two down, one to go, and there are loads of things we want to try.
Note 1: for Ravenbait and AndyGates -- a small scruffy recorder player of our acquaintance
Post by: rafletcher on 24 November, 2012, 02:13:47 pm
Post by: Ewan Houzami on 26 November, 2012, 05:31:10 pm
Post by: clifftaylor on 27 November, 2012, 06:25:02 pm
Post by: Andrew Br on 29 November, 2012, 02:14:47 pm
It's either spicy sweet potato and bean stew (in which case I'll have it with rice) or it's sausage casserole. I have frozen mashed potato and swede/carrot to go with that.
Note to self; label the containers when you put stuff in the freezer.
Post by: LindaG on 30 November, 2012, 06:42:25 pm
Post by: Mrs Pingu on 09 December, 2012, 05:27:59 pm
Post by: SandyV on 28 December, 2012, 01:42:32 pm
Post by: hellymedic on 28 December, 2012, 01:54:14 pm
All I can say is, if I ever need to be given a catheter, I'm given one that's the the slim end of the French Catheter Scale. :-\
I'm sure it's better than a cystoscopy. Same thickness as a pencil. ;)
Medical details follow.
(click to show/hide)
Post by: hellymedic on 28 December, 2012, 01:57:54 pm
Will make apple sauce from home-grown Bramleys.
Post by: rafletcher on 28 December, 2012, 04:28:39 pm
Post by: Basil on 28 December, 2012, 04:46:14 pm
Might finish off the crimble pud for afters, though. :P
Post by: Mrs Pingu on 28 December, 2012, 08:58:55 pm
Post by: andrewc on 28 December, 2012, 09:33:52 pm
Post by: Efrogwr on 30 December, 2012, 06:27:50 pm
* My experience of real Italian food is from Emilia-Romagna.
Post by: Wowbagger on 30 December, 2012, 06:30:33 pm
Post by: Mrs Pingu on 30 December, 2012, 07:27:35 pm
Post by: Butterfly on 31 December, 2012, 08:19:48 pm
Post by: Clare on 01 January, 2013, 12:51:37 am
Oh I say.
:D
Post by: longers on 01 January, 2013, 04:53:43 pm
Post by: tiermat on 14 January, 2013, 03:49:35 pm
YUM! Can't wait...
Post by: interzen on 14 January, 2013, 04:05:31 pm
Post by: andrewc on 28 January, 2013, 08:35:40 pm
Post by: Tim Hall on 28 January, 2013, 08:38:44 pm
Post by: Jaded on 28 January, 2013, 11:10:14 pm
Post by: Julian on 28 January, 2013, 11:54:53 pm
Post by: Crumbling Nick on 01 February, 2013, 05:26:20 pm
As ever with the slow cooker, the recipe is improvised with what's in store & guessed cooking times. I'm trying with 7 hrs. If it's undercooked we'll have to linger over the avocado starter &/or the pre-prandial sherry.
The Farmers' Market today had loads of fresh green leafy stuff & Pink Fir Apple spuds as well as the usual roots. Looks like a good weekend.
Post by: Chris S on 01 February, 2013, 06:59:43 pm
Almond buns with butter.
followed by
A slice of boab's
Post by: slope on 01 February, 2013, 07:24:07 pm
Oxtail stew is in the slow cooker ;D. Oxtails are slowly reappearing after a long absence due to the BSE restrictions. It's taken a decade and a half ???.
Never been out of the butchers' in North Wales - not even when the BSE was at it's worst. Cos we got Welsh Black see boyo - they is immune, they live on the mountain. This exotic and bonzer
1kg oxtail, cut into large pieces
1 tablespoon vegetable oil
3 red onions, finely sliced
2.5cm piece fresh root ginger, peeled
and finely chopped
2 red chillies, seeded and chopped
3 garlic cloves, chopped
bunch of coriander (or a teaspoon of ground powdered), washed
1 tablespoon 10g Chinese five-spice powder
(preferably freshly prepared)
2 x 400g cans good-quality chopped
tomatoes
1 litre chicken stock
50ml fish sauce - nam pla
50ml tamari (or soy sauce)
75ml palm sugar or 5 tbsp maple syrup, or whatever
Put the oxtail into a large pan, cover with cold water and bring to the boil. Lower the heat and simmer for 15 minutes, then pour off the water. Rinse the oxtail thoroughly under cold running water and set aside to drain. Place a large cooking pot or flameproof casserole over a medium heat and add the oil. When it is hot, add the onion, ginger, chilli and garlic. Turn the heat to low and gently sweat the vegetables for 10 minutes or until the onion is translucent.
Meanwhile, separate the coriander leaves from the stems and set aside for garnishing if you like. Finely chop the root and stems and add these to the pan with the five-spice powder. Stir and cook for a couple of minutes to release the beautiful aromatic flavours. Add the tomatoes and stock and bring to a gentle simmer, then return the oxtail to the pan, ensuring that the pieces are fully submerged. Braise very gently for at least 1½ hours or until the oxtail is really soft and sticky.
Add the fish sauce, tamari and sugar or maple syrup. Turn up the heat slightly and continue to cook for another 20 minutes or so. Taste and adjust the seasoning and flavours a little if you need to. Serve hot, garnished with coriander leaves if you wish
Good with rice or noodles - better day after :thumbsup:
Post by: dasmoth on 01 February, 2013, 07:24:45 pm
Post by: slope on 01 February, 2013, 07:29:21 pm
200g pearl barley
75g chorizo, cubed
1 onion, sliced
2 garlic cloves, crushed
¼ bunch thyme
½ teaspoon salt
1 teaspoon smoked paprika
2 tablespoons tomato puree
1 teaspoon balsamic vinegar
1 tablespoon soy sauce
500ml vegetable stock
400g brussels sprouts, halved
2 tablespoons unsalted butter
Salt and black pepper
1. Put the pearl barley into a saucepan and cover with cold water. Simmer gently for around 20–25 minutes until al dente, then drain.
2. Meanwhile, heat a deep frying pan and add the chorizo. When the oil begins to seep out, add the onion, garlic, thyme and salt. Cook until the onion has lightly caramelised, then add the paprika, tomato puree, vinegar, soy sauce and stock and mix well.
3. Add the drained pearl barley and allow to simmer very gently.
4. Heat a large frying pan or wok with the butter. When it's hot, add the sprouts and some seasoning and stir fry until odd edges are coloured. Add to the pan of barley and cook until soft, then serve straight away.
Post by: rafletcher on 05 February, 2013, 12:10:02 pm
Post by: Arch on 10 February, 2013, 09:23:20 pm
Hoisin Haggis tortilla wraps.
It worked!
Post by: Basil on 10 February, 2013, 10:22:50 pm
Crikey, that's good.
Must-resist-third-helping.
*Imagines telling off*
*Resists third helping*
Post by: Wowbagger on 10 February, 2013, 10:23:57 pm
Post by: clarion on 15 February, 2013, 08:12:43 pm
Post by: Basil on 15 February, 2013, 09:23:19 pm
Post by: clarion on 17 February, 2013, 08:03:14 pm
Not something I'd have very often, but when we do, it's a marvellous thing. :)
Post by: Butterfly on 17 February, 2013, 08:17:40 pm
I love my husband :-*
Post by: pcolbeck on 18 February, 2013, 10:41:10 am
Aunt Bessie's puds,
Butterfly can be excused due to he not being fortunate enough to be born in Yorkshire but Clarion really it's just not good enough, you're letting the side down.
Post by: tiermat on 18 February, 2013, 12:32:14 pm
Top money saving tip on these. Never buy Aunt Bessie's, just buy the supermarket own label ones. They are all made in the same factory, to the same recipe (after all there is only so many variations* that work) and they are usually cheaper.
*At the last count, 1.
Post by: clarion on 18 February, 2013, 12:48:15 pm
While since I've done me own, truth be told. Always much better to do home made than frozen ones, but when it's just four minutes in the oven, buying a packet is tempting.
Post by: Notsototalnewbie on 18 February, 2013, 01:18:44 pm
topped with mice thick gravy.
Good grief man, I thought you were a vegetarian!
Post by: Jules on 18 February, 2013, 02:05:01 pm
Then we are having fruit smoothies for desert.
Should be a nice surprise for mummy
If he's got any time left (heaven only knows how long a small child is going to spend making bread dough) we'll make a chocolate CAIK too.
Photos at 7.
Post by: clarion on 18 February, 2013, 02:46:04 pm
topped with mice thick gravy.
Good grief man, I thought you were a vegetarian!
It's gravy I think Mice OTP would like ;D
Post by: Basil on 18 February, 2013, 07:41:33 pm
I took it out of the box myself. :smug:
;D
Post by: Kathy on 18 February, 2013, 08:30:46 pm
Followed by pizza. :smug:
And I have a man to take it out of the box. :smug: :smug: :smug:
Post by: itsbruce on 01 March, 2013, 07:03:04 pm
Post by: Ham on 01 March, 2013, 08:11:32 pm
Post by: Littlesox on 02 March, 2013, 07:24:38 pm
Bottle of Montepulciano D'Abbruzo
Deelish....
Post by: clarion on 03 March, 2013, 06:49:26 pm
Post by: itsbruce on 03 March, 2013, 09:19:52 pm
Post by: clarion on 03 March, 2013, 09:51:18 pm
Post by: Ham on 03 March, 2013, 10:26:15 pm
Nom3
Post by: Mrs Pingu on 06 March, 2013, 07:42:41 pm
I haz a tingly tongue now :P
Post by: itsbruce on 09 March, 2013, 08:53:27 pm
Post by: clarion on 09 March, 2013, 09:07:18 pm
Tonight I made a jerusalem artichoke cry...
You rotter!
Post by: pcolbeck on 09 March, 2013, 09:19:31 pm
Post by: tiermat on 09 March, 2013, 10:44:43 pm
Now rather full!
Post by: Littlesox on 17 March, 2013, 07:24:13 pm
Easy peasy and it ticks loads of boxes :
1. Generally all ingredients in store cupboard - just need fresh Parsley
2. Authentic Italian classic recipe
3. Suitable for veggie
4. Cheap
5. Quick
6. Bloody well tastes good.
Mrs Sox is just having a soak in the bath, then I'll put the pasta on and Hey - Presto ! (Or should that be Multo Benne !)
Bon Appetito !
Post by: Marco Stefano on 24 March, 2013, 07:22:49 pm
Ms M has aversions to spicy things (due to an astoundingly sensitive palate - think she would make a great tea taster, but she doesn't drink tea...), so made her (from first principles too, including homemade stock) a chicken & pea risotto.
I have not had a good session in the kitchen for a few weeks. Very enjoyable, relaxing & listening to the Blues & Boogie show on Jazz FM. Not to mention a sizeable glass of chilled Amontillado...
Post by: Ewan Houzami on 24 March, 2013, 07:57:42 pm
Post by: Littlesox on 28 March, 2013, 07:21:00 pm
Post by: Julian on 28 March, 2013, 08:15:19 pm
I've been low-carbing since Februarish and I'm having the Easter weekend off. So lasagna and salad and lemon tart :D
Post by: clifftaylor on 29 March, 2013, 05:39:07 pm
Post by: numbnuts on 29 March, 2013, 05:59:16 pm
Post by: Mrs Pingu on 30 March, 2013, 07:27:40 pm
Post by: Basil on 30 March, 2013, 07:40:06 pm
Although, I'll admit that I've been tending to buy a block of short crust pastry more recently, rather than make my own.
The turkey was the left overs from our Easter meal on Thursday.
(Easter, like Christmas, has to be approximate these days due to #2's shift pattern)
Post by: CrinklyLion on 03 April, 2013, 10:29:49 pm
Roast gammon, pigs in blankets, veggie pie and sausages, roast tatties/sweet potatoes/parsnips/butternut squash, mash, cauli, broccoli, butteredpepperedswede, red cabbage with apples/sultanas/red onions braised in olive oil and balsamic, peas and gravy. Cheated for the yorkshire puds and let Aunt Bessie do that bit as the holiday 'cottage' kitchen has no suitable tins and the oven is a bit rubbish.
Then bread and butter pudding with sultanas and cinnamon and dark chocolate in, served with double cream.
I may go pop....
Post by: pcolbeck on 04 April, 2013, 05:56:28 pm
Post by: tiermat on 04 April, 2013, 06:07:03 pm
Whatever looks edible on the Premier Inn menu ..
That'll be nothing then...
Post by: hellymedic on 04 April, 2013, 07:01:27 pm
Whenever...
Post by: CrinklyLion on 05 April, 2013, 10:37:02 pm
Then the lemon tart we were too full to eat t'other day, and the remains of the chocolate bread and butter pud.
*burp*
Post by: Bledlow on 06 April, 2013, 09:04:50 pm
Post by: rafletcher on 07 April, 2013, 06:26:02 pm
Post by: Basil on 12 April, 2013, 07:03:26 pm
Post by: numbnuts on 12 April, 2013, 07:40:33 pm
Post by: andrewc on 13 April, 2013, 11:17:16 pm
Mmmmmm ....... :P Oh my, that single chilli was a hot one, my mouth was on fire......
Then later on I scratched my boy bits.... :o
Post by: Littlesox on 14 April, 2013, 06:51:40 pm
Home made, from scratch with left-over roast mutton.
Bit unseasonal as the Aubergines are Southern Hemisphere, but was just fancying an alternantive to Sheppard's Pie
It's in the oven now
Post by: Regulator on 15 April, 2013, 05:52:35 pm
This is a relatively sweet tagine, with pickled lemons, currants, onions and sweet peppers offsetting a slightly fiery homemade tagine paste.
Post by: CrinklyLion on 15 April, 2013, 09:03:48 pm
Post by: tiermat on 16 April, 2013, 08:31:15 am
Pulled pork
coleslaw
jacket spuds
YUM!!!!!!!!!! We ALL had seconds :)
Post by: Mrs Pingu on 30 April, 2013, 07:51:40 pm
Post by: Julian on 30 April, 2013, 09:41:27 pm
Post by: hellymedic on 30 April, 2013, 10:58:53 pm
Post by: CrinklyLion on 21 May, 2013, 06:45:35 pm
In my case, bog standard veggie burgers c/o Mr Sainsburys that have been lurking at the back of the freezer for ages. In the case of the Cubs, homemade beef burgers with sauteed red onion, grated apple, mixed herbs and and half a packet of beef mince that had been lurking at the back of the freezer for ages. Apparently they were good.
And the other half of the packet of beef is now in a tomato and vegetable sauce, ready to portion up and freeze for them to have with pasta another day :D
Post by: L CC on 21 May, 2013, 08:53:05 pm
Post by: Eccentrica Gallumbits on 07 June, 2013, 07:04:17 pm
Post by: numbnuts on 07 June, 2013, 07:47:16 pm
Post by: Basil on 07 June, 2013, 07:48:57 pm
Post by: LindaG on 18 June, 2013, 09:40:01 pm
I'm making imam bayildi. I've never made it before but I've eaten it in Greece loads of times and it's delicious. It's one of those things the Greeks and the Turks claim as their own - aubergines stuffed with red onions and tomatoes, seasoned and then cooked very slowly in lots of olive oil. I was flicking through the Grauniad online the other day and noticed the recipe for it, and then my veg box brought me an aubergine this week, so I took that as a sign from the universe. I'll have it with green salad and a portion of those Pedon 5 Grains, and I reckon that'll take my fruit and veg intake to about nine portions today.
Imam bayaldi is a divine meal. Truly delicious and dead simple. I use Ros Denny's recipe.
Tonight it's Risotto Primavera - another Roz Denny favourite. With a few glasses of the same wine it's made of. Really nommy and oily and buttery, with added cheese. I suspect there may even be a vitamin in there somewhere. Mmmm.
Post by: mcshroom on 18 June, 2013, 09:41:44 pm
Post by: Bledlow on 25 June, 2013, 08:49:05 pm
Post by: Tim Hall on 25 June, 2013, 11:39:04 pm
Post by: nicknack on 29 June, 2013, 01:47:24 am
Yum!
Post by: Ewan Houzami on 07 July, 2013, 02:07:21 pm
Post by: tiermat on 07 July, 2013, 03:48:56 pm
Post by: interzen on 07 July, 2013, 04:07:28 pm
I've got a couple of breast fillets left over from making risotto this morning so I might as well use 'em up. Plus, it's a while since I've had chicken in any form.
Post by: Gus on 07 July, 2013, 04:48:49 pm
spinach
broccoli
red grapefruit
apple
chili
flaxseed
and some water - smoothie
might even make a banana- blueberry- strawberry smoothie for dessert. :smug:
Post by: simonp on 19 July, 2013, 01:02:21 am
Post by: rafletcher on 19 July, 2013, 03:43:24 pm
Post by: numbnuts on 19 July, 2013, 06:37:50 pm
Post by: simonp on 20 July, 2013, 01:15:19 am
Post by: Mrs Pingu on 11 August, 2013, 07:31:35 pm
Post by: mcshroom on 11 August, 2013, 08:09:02 pm
I need something really to pretend to be the strong Räskäse as vintage cheddar didn't really pack the same punch, but otherwise very nice :)
Post by: CrinklyLion on 11 August, 2013, 08:19:05 pm
Oof.
Full.
Post by: Gattopardo on 11 August, 2013, 08:25:19 pm
Käsespätzle - haven't tried cooking that for ages.
I need something really to pretend to be the strong Räskäse as vintage cheddar didn't really pack the same punch, but otherwise very nice :)
Foriegn maccaroni cheese.
Post by: mcshroom on 11 August, 2013, 08:29:26 pm
Spätzle is different to the standard italian pastas in that it has a much rougher surface and is generally softer and stickier. I've tried making the same disk with penne and the consistency is noticeably different.
Post by: Eccentrica Gallumbits on 14 August, 2013, 08:06:45 pm
Post by: Eccentrica Gallumbits on 15 August, 2013, 06:46:27 pm
Post by: rogerzilla on 18 August, 2013, 12:20:00 pm
Post by: clifftaylor on 18 August, 2013, 05:27:59 pm
Post by: Basil on 18 August, 2013, 08:07:07 pm
And then, my first home made blackberry and apple pie of this year.
Post by: tiermat on 19 August, 2013, 11:25:16 am
So we are having my Mediterranian fish dish.
Layers of thinly sliced tomato, sprinkled with thyme or oregano (dependent on what I can get), 2 or 3 of those followed by the fish fillets, then a layer of thinly sliced lemon followed 2 or 3 more layers of thinly sliced toms. Drizzle over plenty of good quality olive oil.
Cover with foil and cook in a low-ish oven for 45-50 mins until done.
NOM!
Post by: rafletcher on 19 August, 2013, 02:07:51 pm
Post by: Ham on 21 August, 2013, 08:49:49 pm
Miss Ham absent for 1 day - check
half way decent pasta boiling on the stove - check
decent olive oil on table - check
accompanied by parmeggio and black pepper - check
St Emilion Grand Cru poured - check
All set, then.
Oh yes.
8 cloves of raw garlic chopped and ready - check
Where''s that radioactive smilie?
ETA Food of the gods
Post by: andrewc on 26 August, 2013, 09:38:25 pm
Post by: tiermat on 27 August, 2013, 04:29:40 pm
Post by: Bledlow on 27 August, 2013, 08:54:52 pm
Home grown rhubarb, stewed. With custard.
Post by: Jurek on 30 August, 2013, 07:52:25 pm
Yeah, pork.
I've enough testosterone without resorting to topping it up by eating beef. :D
Low voltage sour cream, Dijon mustard and tom puree - in a sauce thereof.
With guest appearances by home made coleslaw and rocket & carrot salad.
Nom!
Post by: Eccentrica Gallumbits on 31 August, 2013, 09:44:04 pm
Post by: Bledlow on 31 August, 2013, 10:58:58 pm
My (southern) relatives have, AFAIK, never used the word supper for dinner. When I've heard it used down here, it's mostly been for an unusually late meal, perhaps after an early dinner. I assumed it was some northernism.
Post by: clarion on 01 September, 2013, 09:19:07 pm
Post by: mcshroom on 01 September, 2013, 09:22:21 pm
Post by: Bledlow on 02 September, 2013, 01:13:06 pm
Post by: numbnuts on 02 September, 2013, 04:07:42 pm
Post by: CrinklyLion on 03 September, 2013, 06:35:51 pm
All ingredients own brand/smart price/everyday value/aldi/special offer versions.
500g macc - 50p
mozzerella ball - 44p
about a pint of milk - 35p
handful grated cheddar - 40p
red leicester - 30p
thinckening granules - about 5p
coarse grain mustard and marigold bouillon - about 5p
total cost - £2:09
But that was split into 2. One lot for tonight, one lot for the freezer. So we'll call it £1.05.
Add 22p for half a packet of cooked beetroot, 20p for a third of a cucumber, 10p for a couple of handfuls of frozen peas (still frozen - my kids are weird), 20p for a couple of gherkins. Round up a bit, call it 75p.
I make that £1.80. For three of us. Stick that in your pipe and smoke it, Mr Oliver.
Post by: Chris S on 03 September, 2013, 07:48:19 pm
Post by: L CC on 03 September, 2013, 08:30:50 pm
Also- not enough cheese for my lot. We need full flavour cheddar, and sadly, that's not available smart price, we have to bulk buy half price cathedral (or whatever's on offer).
We had spag bol:
cheap spag (32p)
Cheap mince (182p)
tinned tomatoes (34p)
an oxo cube (8p)
smelly cheese (25p)
pepper (30p)
mushrooms (25p)
£3.36- for 4. Mind, we're bigger than you, Crinkles.
(Living, as we do, below the poverty line, having a local authority fucking up your housing benefit at the same time as the tax credit people decide you don't exist any more has been a bit of a strain.)
Post by: CrinklyLion on 03 September, 2013, 11:01:39 pm
Blimey - where do you get a pint of milk for 35p? :o
As one quarter of a 4 pint flagon :)
And I was being lazy fboab ;)
However I have realised, in light of your comments, that I have shockingly underreported my costs. There was also a tub of tesco value cream cheese@49p in there, so nearly an extra 25p per 3-person-meal's worth. Taking tonight's dinner over the 2quid mark!
Post by: tiermat on 04 September, 2013, 11:07:49 am
Post by: menthel on 04 September, 2013, 11:13:52 am
Post by: tiermat on 21 September, 2013, 07:59:43 pm
Washed down with a Fursty Ferret, NOMNOMNOM!
Post by: Julian on 21 September, 2013, 09:33:21 pm
Post by: jsabine on 22 September, 2013, 02:04:27 am
Chips and sweet potato wedges, cooked with smoked paprika and again, smoked sea salt. Carrots and broccoli, steamed. A tomato and pepper salsa.
Mmmm.
Post by: phantasmagoriana on 23 September, 2013, 09:02:23 pm
Post by: CrinklyLion on 23 September, 2013, 09:25:12 pm
Deep-fried pizza. ;D
Settling in OK, then?
Post by: hellymedic on 25 September, 2013, 12:11:25 am
150g split peas, soaked overnight
4 finely-cut bacon rashers
2 suboptimal home-grown tomatoes
2 small suboptimal onions
Broccoli stem left neglected in fridge
Boiled for 2 hours, seasoned and served with buttered toast.
Post by: phantasmagoriana on 25 September, 2013, 04:17:37 pm
Deep-fried pizza. ;D
Settling in OK, then?
Indeed. Not found any deep-fried Mars Bars yet though. :(
Post by: pcolbeck on 04 October, 2013, 05:20:46 pm
Post by: numbnuts on 04 October, 2013, 06:42:08 pm
Post by: tiermat on 04 October, 2013, 06:44:30 pm
Post by: Ruth on 04 October, 2013, 06:55:26 pm
Post by: L CC on 05 October, 2013, 06:58:42 pm
You take chunks of cheese, and wrap 'em in slices of fatty meat.
Watch those arteries fur.
Post by: Chris S on 05 October, 2013, 07:14:35 pm
You take chunks of cheese, and wrap 'em in slices of fatty meat.
Watch those arteries fur.
Ah yes. That moment early in a low-carb phase when you scoop up another tablespoon of butter and think "God, I hope the books are right!"
Stir Fry Chicken in Veg with extra butter and Olive Oil for me tonight. No noodles, but extra veg.
Oh oh... Cauliflower Mash tomorrow!!! :thumbsup:
Post by: pcolbeck on 05 October, 2013, 07:33:21 pm
Post by: JonBuoy on 05 October, 2013, 07:39:06 pm
Same as I had for tea last night and lunch today pizza ! Always buy the extra large as its only a couple of quid more from the takeaway and lasts three meals :)
Nice idea but it never quite works like that for me. :-[
Post by: pcolbeck on 05 October, 2013, 07:43:21 pm
Post by: simonp on 05 October, 2013, 09:05:14 pm
Post by: Ham on 05 October, 2013, 11:14:38 pm
[1] Before you rush out this was being sold off at the end of the day, normal price around £24/k
Post by: Ruth on 05 October, 2013, 11:28:08 pm
I love cooking, especially for friends.
Post by: Julian on 12 October, 2013, 07:10:01 pm
Post by: Chris S on 12 October, 2013, 07:12:49 pm
Cauliflower cheese omelette. So good I posted it in two different threads.
Ketotastic! :thumbsup:
Us: Steamed Wild Alaskan Salmon on a bed of Watercress salad. And cheese. And wine/ginger beer.
Post by: interzen on 12 October, 2013, 07:23:20 pm
Fig rolls for afters(!)
Post by: Wowbagger on 13 October, 2013, 06:53:50 pm
Post by: spesh on 13 October, 2013, 09:55:07 pm
Post by: pcolbeck on 13 October, 2013, 10:17:24 pm
Post by: Bledlow on 05 November, 2013, 12:01:52 am
Followed by cake.
Post by: tiermat on 05 November, 2013, 11:20:57 am
Ham Crocettes
Patas Bravas
Garlic seafood (prawns/scallops/squid)
Chorizo in red wine
Lots of cheese :)
All washed down with lashings and lashings of
I can't wait. Oh, hang on I will have to as I am cooking it! :)
Post by: rafletcher on 05 November, 2013, 04:35:16 pm
Post by: pcolbeck on 05 November, 2013, 05:21:02 pm
[edit]
And it was very nice. No mess either as its an oven bake and the chicken and vegetables all go in the same tray in the oven. Might chuck in some red pepper as well next time.
[/edit]
Post by: Chris S on 07 November, 2013, 07:03:08 pm
(http://farm6.staticflickr.com/5524/10729680103_bd7e269430_z.jpg) (http://www.flickr.com/photos/40735552@N05/10729680103/)
stew (http://www.flickr.com/photos/40735552@N05/10729680103/) by Pelotonhound (http://www.flickr.com/people/40735552@N05/), on Flickr
Post by: Mrs Pingu on 07 November, 2013, 09:27:47 pm
I may need to open a window tomorrow....
Post by: tiermat on 09 November, 2013, 05:38:59 pm
Post by: interzen on 09 November, 2013, 05:40:04 pm
Durty pizza :-) just waiting for the delivery, needed after an afternoon battling the Christmas crowdsI'm sorely tempted to get a dirty pizza myself.
Or possibly a curry.
Much will depend on current state of blood sugars.
Post by: L CC on 09 November, 2013, 06:02:26 pm
Quote from: No2Daughter
Can we have that thing? You know, that thing with the tomatoes and cheese? You know, with the vegetables?
Quote from: fboab
Ratatouille?
That.
Post by: essexian on 10 November, 2013, 04:37:02 pm
Post by: SteveC on 10 November, 2013, 05:39:18 pm
Post by: Mrs Pingu on 10 November, 2013, 06:26:22 pm
Post by: CrinklyLion on 10 November, 2013, 06:37:57 pm
(https://scontent-b-lhr.xx.fbcdn.net/hphotos-prn2/1451565_10151926308141839_1121528355_n.jpg)
Post by: clarion on 10 November, 2013, 08:13:19 pm
We're having galettes. My parents have just come back from France with, inter alia, two bags of buckwheat flour. :)
Post by: Gattopardo on 10 November, 2013, 10:55:14 pm
Post by: Julian on 10 November, 2013, 11:18:36 pm
Can he pop round and teach me? My efforts to create yorkshire pud always end with a reasonably tasty but flat stodgy slab of cooked batter, suitable for spreading with jam for pudding but definitely not for eating with gravy!
Post by: Hot Flatus on 11 November, 2013, 01:42:53 am
Which means its now 1.42am and I'm lying here with my abdomen as tight as a drum, waiting for that moment when I can play what sounds like a middle c on a muted trumpet, held for about 8 seconds, roll over and go back to sleep
Post by: clarion on 11 November, 2013, 02:52:25 pm
Boy Dun Good.
We're having galettes. My parents have just come back from France with, inter alia, two bags of buckwheat flour. :)
That went well. I was very happy with the outcome. I did the traditional egg in the middle bit for the first time, and it was OK, but there's a balance to be had between having the egg white cooked through and the galette overcooking. Butterfly, in particular, doesn't like the egg white being at all runny, but it was getting towards burning the galette.
Any tips from more experienced crepiers?
Post by: Ham on 12 November, 2013, 01:11:54 am
Post by: clarion on 12 November, 2013, 09:30:19 am
Post by: closetleftie on 12 November, 2013, 02:30:58 pm
Unfortunately I ate the rest of the curry I'd made for lunch.
Which means its now 1.42am and I'm lying here with my abdomen as tight as a drum, waiting for that moment when I can play what sounds like a middle c on a muted trumpet, held for about 8 seconds, roll over and go back to sleep
;D ;D Bliss.
Post by: Gattopardo on 13 November, 2013, 01:33:10 am
Post by: L CC on 13 November, 2013, 12:28:16 pm
I'm a big fan of coq.
Post by: Gus on 14 November, 2013, 04:51:24 pm
Post by: pcolbeck on 14 November, 2013, 05:13:41 pm
Post by: T42 on 14 November, 2013, 05:25:27 pm
Post by: pcolbeck on 14 November, 2013, 09:35:15 pm
Post by: interzen on 15 November, 2013, 06:45:33 pm
Post by: clarion on 15 November, 2013, 07:10:27 pm
Post by: pcolbeck on 15 November, 2013, 07:20:40 pm
Post by: padbeat on 15 November, 2013, 08:42:15 pm
Post by: clarion on 16 November, 2013, 06:13:04 pm
Tofu, if I get my way ;)
That went well :D
Post by: eck on 16 November, 2013, 06:21:36 pm
Spaghetti Carbonara, made with a rather nice lump of jamon serrano. Not strictly traditional, but damn fine none the less.Sounds tasty. :thumbsup:
Post by: Jaded on 16 November, 2013, 07:01:24 pm
Post by: Ham on 17 November, 2013, 11:58:56 am
Spaghetti Carbonara, made with a rather nice lump of jamon serrano. Not strictly traditional, but damn fine none the less.Sounds tasty. :thumbsup:PerhapsCertainly not traditional either, but carbonara also goes rather well with a rather nice lump of smoked haddock. :)
I'm curious, am I the only one that has had the habit over the years of pronouncing it carbon-uh-RAH? (yes, that way) Oh, so I'm the only one who knows what I'm talking about, too? thought I might be.
Post by: Julian on 18 November, 2013, 01:33:49 pm
I made a giant roast last night so dinner this week will mostly be leftovers :)
Post by: Ham on 18 November, 2013, 07:14:31 pm
Post by: Crumbling Nick on 23 November, 2013, 12:01:27 am
Most ingredients came from the Bull Ring markets as I made my way to an excellent lunchtime performance by a local string quartet.
The sorrel sauce was time-consuming - first time I've tried it. It was well worth the effort, but technique needs improving.
Post by: L CC on 26 November, 2013, 08:05:03 pm
Coming soon: Oysters (4.6mg/half doz), mussels (8mg/doz) kidney (6.3mg/100g), scallops (3mg/100g) clams (2.8mg/100g) and steak (2.9mg/100g).
Blackstrap molasses (3.5mg/15g), dried peaches (6mg/8halves) cashew nuts (2.6mg/50g) and pumpkin seeds (4.7mg/50g) for pudding.
How does anyone, ever, manage to eat 14mg a day without taking tablets? I can count on the fingers of my knees how often I've had dried peaches and mussels in the same day.
Post by: Cudzoziemiec on 26 November, 2013, 09:33:57 pm
Post by: tiermat on 27 November, 2013, 09:13:30 am
Peaches and mussels - are you trying King John's last meal? :D Anyway, 14mg a day of what???
I am guessing, from the list preceeding your question, Iron.
Post by: L CC on 27 November, 2013, 09:50:17 am
The answer to my rhetorical question is, apparently, fortified products.
So by not eating breakfast cereal or bread or, really, anything with manufactured flour, I'm doing myself out of masses of magical Fe.
Hmmm.
Post by: Chris S on 27 November, 2013, 10:21:08 am
Post by: Lady Cavendish on 27 November, 2013, 10:25:44 am
Otherwise, keep eating the liver I guess :sick: :sick: :sick:
Post by: Cudzoziemiec on 27 November, 2013, 12:39:59 pm
I don't think you should rule out the Caribou blood soup that was on Ray Mears the other night... :-XI saw or maybe read about a tribe of nomadic reindeer herders in Siberia, who eat the raw, warm heart of a reindeer, plucked from its body immediately they kill it.
There probably aren't any reindeer in Suffolk so maybe black pudding?
Post by: L CC on 27 November, 2013, 01:13:11 pm
fboab I would struggle to get it from a normal diet as well I think..... are you against taking it in supplement form? The ferrous sulphate tablet things are quite good (although obv not that good as I'm being injected with iron atm :facepalm: ) they're only a couple of quid but you normally have to ask for them from behind the counter. Surely better than feeling like you're dragging yourself through treacle all the time?No, I'm taking the supplements too. Just (as I'm sure you'll empathise) in a hurry to sort it.
Otherwise, keep eating the liver I guess :sick: :sick: :sick:
Liver is actually quite nice, if you cook it properly. Great gravy.
Black pudding is a bit disappointing in the iron stakes (I love it). Only 6.8mg/100g. Apparently thyme is grand- 123mg/100g. Mind, who's ever going to eat 100g of dried thyme??I don't think you should rule out the Caribou blood soup that was on Ray Mears the other night... :-XI saw or maybe read about a tribe of nomadic reindeer herders in Siberia, who eat the raw, warm heart of a reindeer, plucked from its body immediately they kill it.
There probably aren't any reindeer in Suffolk so maybe black pudding?
Post by: tiermat on 27 November, 2013, 01:14:28 pm
Apparently thyme is grand- 123mg/100g. Mind, who's ever going to eat 100g of dried thyme??
A sheep? :)
Post by: Ham on 27 November, 2013, 02:46:35 pm
One of the supermarket packets of chicken livers, 2 onions, pimenton (smoked paprika, sweet or hot according to preference). Sherry.
Fry the onions slowly, aiming to caramelise. split the lobes of chicken livers, don't cut any more. Estimate the time you need to cook the livers to your taste (5 mins for pink, 10 for well cooked) and lob them in about that much before the end of the onions being cooked, don't worry too much, it's not a poncey dish. Chuck on one or two teaspoons of pimenton, cook for a minute or two being careful not to scorch. Sloosh in some sherry - dry or sweet, my preference is dry but cream works too. and cook to a goop. Will only take about a minute.
Serve on their own as a tapas/racion or in a bed of lettuce with added toasted pine kernels or other nuts and a balsamic dressing to make it feel you're eating a meal.
Post by: Cudzoziemiec on 27 November, 2013, 06:29:57 pm
Who needs to eat 100g of thyme? If your daily requirement is 14mg of iron, then 10g or so plus everything else you eat in the day is going to do it. Mind you, 10g a day every day would still get a bit much, I reckon.fboab I would struggle to get it from a normal diet as well I think..... are you against taking it in supplement form? The ferrous sulphate tablet things are quite good (although obv not that good as I'm being injected with iron atm :facepalm: ) they're only a couple of quid but you normally have to ask for them from behind the counter. Surely better than feeling like you're dragging yourself through treacle all the time?No, I'm taking the supplements too. Just (as I'm sure you'll empathise) in a hurry to sort it.
Otherwise, keep eating the liver I guess :sick: :sick: :sick:
Liver is actually quite nice, if you cook it properly. Great gravy.Black pudding is a bit disappointing in the iron stakes (I love it). Only 6.8mg/100g. Apparently thyme is grand- 123mg/100g. Mind, who's ever going to eat 100g of dried thyme??I don't think you should rule out the Caribou blood soup that was on Ray Mears the other night... :-XI saw or maybe read about a tribe of nomadic reindeer herders in Siberia, who eat the raw, warm heart of a reindeer, plucked from its body immediately they kill it.
There probably aren't any reindeer in Suffolk so maybe black pudding?
Post by: PaulF on 27 November, 2013, 07:09:57 pm
Post by: Ham on 27 November, 2013, 08:08:51 pm
Wild Boar stew on polenta. Mmmm
Does that mean there will be fewer people posting here tomorrow?
Post by: Julian on 30 November, 2013, 09:34:04 pm
Post by: Mrs Pingu on 10 December, 2013, 09:26:12 pm
Post by: pcolbeck on 17 December, 2013, 07:02:01 pm
Post by: Feanor on 30 December, 2013, 01:49:17 am
Post by: clarion on 30 December, 2013, 10:02:26 pm
Fortunately, Butterfly is more creative than I, and I have just had two lovely pancakes with honey, and a slice of Red Leicester cheese as an hors d'oeuvre.
Tomorrow: Cheese omelette. :thumbsup:
Post by: Torslanda on 30 December, 2013, 10:08:43 pm
Fish fingers on toast with tartare sauce..
So. There ARE some civilised people on here after all . . .
Post by: Wowbagger on 04 January, 2014, 06:58:29 pm
Post by: Jurek on 04 January, 2014, 07:13:20 pm
Post by: numbnuts on 04 January, 2014, 08:09:12 pm
Post by: mcshroom on 04 January, 2014, 11:11:10 pm
*OK it's a steam veg packet
Post by: Mrs Pingu on 05 January, 2014, 04:36:32 pm
Post by: Mrs Pingu on 16 January, 2014, 07:59:05 pm
Post by: Basil on 18 January, 2014, 12:30:40 am
Post by: tiermat on 22 January, 2014, 12:24:20 pm
Pork loin steaks marinated in olive oil, pimento, garlic and fennel seeds
Savoy cabbage with bacon
Proper Patatas Bravas
Spicy butter beans
It was majorly yum!
Post by: interzen on 22 January, 2014, 12:29:28 pm
For no other reason than to see if it really is as good as the real thing.
Post by: T42 on 22 January, 2014, 05:02:44 pm
Post by: T42 on 23 January, 2014, 06:03:30 pm
Vegetarian haggis.
For no other reason than to see if it really is as good as the real thing.
And was it?
Today I deep-fried a batch of prawns in batter and we had them with tartare sauce. Wish I had some more for this evening.
Post by: Gus on 23 January, 2014, 06:13:50 pm
Post by: interzen on 23 January, 2014, 07:24:38 pm
Dunno. It's still in the fridge :-[Vegetarian haggis.
For no other reason than to see if it really is as good as the real thing.
And was it?
In fact, my fridge looks like I'm part of some weird-ass haggis smuggling ring as it contains 5 'proper' haggises and 3 veggie haggises (one of which will be eaten after I've had a session on the turbo), 4 large swedes and 5kg of spuds - I decided to do a 'Burns Supper' for the office lunch on Monday.
I should point out that I'm not Scottish, and have no plans on becoming Scottish (indeed, my ancestry is largely Irish on my mother's side). I do, however, like haggis :)
Post by: CrinklyLion on 23 January, 2014, 08:16:13 pm
*burp*
Post by: interzen on 23 January, 2014, 08:20:30 pm
Post by: T42 on 23 January, 2014, 09:05:34 pm
Post by: Jurek on 23 January, 2014, 09:09:28 pm
It's too much for one, isn't it.
'Specially when you add the onions, garlic, chilli, coriander, lime, toms, Lea & Perrin's, pasta....
Mr. Bloaty is at home tonight ::-)
Post by: interzen on 23 January, 2014, 09:13:56 pm
It's probably a good thing for my waistline that haggis is only readily available here towards the tail-end of January, especially after experiencing a 'proper' Burns Supper when I was working at the University of St.Andrews in 1993 ;D
Post by: hellymedic on 26 January, 2014, 08:19:07 pm
1) Lentils, parsnips, carrot, onion frankfurters, seasoning.
Post by: tiermat on 27 January, 2014, 09:55:31 am
It followed from a yummy lunch of pork loin steaks, cabbage wiv bacon, mash and carrots....
Post by: davelodwig on 29 January, 2014, 09:24:51 am
6 mushrooms diced, 2 peppers, 1 onion, 2 sausages (sliced up), and an egg.
Fried in a clean pan with a tiny drop of olive oil and nommed in about 3 minutes as it was 10pm by the time I actually got to eat and my friends had been trying to offer me biscuits all evening.
Post by: Ruth on 31 January, 2014, 06:15:59 pm
Post by: numbnuts on 31 January, 2014, 06:43:40 pm
Post by: Ruth on 31 January, 2014, 06:59:05 pm
Post by: woollypigs on 31 January, 2014, 07:14:33 pm
Post by: Ruth on 31 January, 2014, 07:19:20 pm
Post by: Jurek on 31 January, 2014, 07:27:27 pm
That's my MO.
Happily, cooking is something I love.
Second (or should that be third?) only to eating and cycling.
King prawns with chilli, ginger, onions, Lea & Perrins, coriander c/w pasta and rocket & carrot salad and coleslaw tonight :)
Post by: Ruth on 31 January, 2014, 07:29:25 pm
<looks pleadingly through Jurek's kitchen window>
Post by: CrinklyLion on 31 January, 2014, 07:56:36 pm
With gravy.
Then rice pud.
Post by: Ruth on 31 January, 2014, 07:58:17 pm
SmallestCub requested sweet potatoes and yorkshire puds. So they got roast tatties/sweet potatoes/carrots/butternut squash with some random freezer microwave-in-the-bag veg, and a couple of yorkies apiece that were lurking in the freezer too, and the spare packet of christmas sausages that we didn't cook at Christmas that were lurking alongside.
With gravy.
Then rice pud.
Please will you be my mum? And can I come round for tea?
Post by: Ruth on 31 January, 2014, 08:33:56 pm
Indian spiced lamb casserole. They didn't have any haricot beans in Aldi, so I can't decide whether to go with kidney beans, or green lentils.
I went with half-and-half, so as to use up the lentils ( which were a couple of years out of date) and a tin of red kidney beans. So we'll see later how it worked out.
Post by: CrinklyLion on 31 January, 2014, 08:48:16 pm
SmallestCub requested sweet potatoes and yorkshire puds. So they got roast tatties/sweet potatoes/carrots/butternut squash with some random freezer microwave-in-the-bag veg, and a couple of yorkies apiece that were lurking in the freezer too, and the spare packet of christmas sausages that we didn't cook at Christmas that were lurking alongside.
With gravy.
Then rice pud.
Please will you be my mum? And can I come round for tea?
Yes. And anytime :)
Post by: Jurek on 31 January, 2014, 08:58:51 pm
That needs adjusting. I think....
At times this forum can be a place of angst and attrition.
At other times a place of harmony and cooperation.
I think the above alludes to the latter.
Not a bad way to start the weekend.
I've eaten, BTW.
It was magic :)
Post by: CrinklyLion on 31 January, 2014, 09:13:52 pm
Enjoy your tea Ruthie... should be nearly ready by now, no?
Post by: Ruth on 31 January, 2014, 09:15:45 pm
Post by: Jurek on 31 January, 2014, 09:17:51 pm
Post by: Basil on 31 January, 2014, 09:25:28 pm
Post by: Julian on 31 January, 2014, 10:02:08 pm
Post by: L CC on 01 February, 2014, 01:01:25 pm
It's great 'cause I do a bit of prep, then lie about feeling sorry for myself taking drugs. :thumbsup:
Post by: interzen on 01 February, 2014, 01:17:10 pm
Won't know if its vegetarian haggis or the Real Thing until it has defrosted. Not that I care, it's all good.
Post by: Ruth on 04 February, 2014, 07:26:18 pm
Post by: L CC on 04 February, 2014, 08:07:52 pm
Post by: Jurek on 04 February, 2014, 08:36:09 pm
While that was reaching optimum temperature, I managed to make 3l+ of mushroom, lentil, chilli & lemon soup.
I confess to having slight concerns over the msg content of the mushroom stock I have used.
I'm less than comfy with the notion of flushing food I have prepped down the pan.
Post by: CrinklyLion on 04 February, 2014, 08:49:13 pm
Post by: Chris S on 04 February, 2014, 09:27:25 pm
I also discovered that fried Cauliflower rice is much nicer if you mix it up with a load of cheese :thumbsup:. Next time I might add mushrooms too.
I really wanted pudding - fboab made some really nommy Hazelnut tortes that go really well with some microwaved blueberries and a metric fucktonne of whipped cream, but I'm too full after the first course :(. That's the "trouble" with a keto diet - I won't be hungry again until lunch tomorrow at the earliest.
Post by: Mrs Pingu on 15 February, 2014, 07:24:21 pm
Post by: hellymedic on 15 February, 2014, 07:48:24 pm
Meals are very late here; only just finished 'lunch'...
Post by: clarion on 15 February, 2014, 10:32:24 pm
Post by: andrewc on 16 February, 2014, 12:16:28 am
Post by: pcolbeck on 16 February, 2014, 03:42:42 pm
Post by: numbnuts on 16 February, 2014, 05:38:08 pm
Post by: Julian on 16 February, 2014, 05:43:29 pm
Post by: CrinklyLion on 16 February, 2014, 06:56:30 pm
Mushroom and chick pea for me, prawn for the Cubs.
Post by: nicknack on 16 February, 2014, 06:59:35 pm
Post by: CrazyEnglishTriathlete on 16 February, 2014, 07:05:28 pm
Sausage, rice and peas for CET Juniors
Got to put the peas on now
Post by: clarion on 16 February, 2014, 07:33:34 pm
Post by: SteveC on 16 February, 2014, 07:43:09 pm
Post by: clarion on 18 February, 2014, 09:58:03 pm
I can make an awesome brown splodge! :D
Post by: jsabine on 19 February, 2014, 01:03:24 am
I can make an awesome brown splodge! :D
TMI
No, really, TMI
Post by: Wowbagger on 19 February, 2014, 08:38:47 am
Post by: pcolbeck on 23 February, 2014, 10:22:31 am
A chicken and chorizo tray bake. Chicken thighs, chorizo, halved new potatoes, garlic, onions and peppers all bunged in an oven tray drizzled in olive, sprinkled with oregano and or ange zest then just bunged in the oven for an hour.
Warning. This is a Nigella recipe and whilst I reduced the temperature from 220 to 200 deg C it was still too hot or the time was too long and the veggies burned. Chicken was delicious though.
I need to experiment with the timing on this.
Post by: simonp on 23 February, 2014, 03:02:14 pm
The paella took me ages to prepare, as I had to pan fry some chicken, then bake it, and had to substitute some frozen sausages for the chorizo. But it was worth it:
(https://farm8.staticflickr.com/7338/12720825493_b1c537b8f3_z.jpg) (http://www.flickr.com/photos/27424426@N00/12720825493/)
IMG_1987 (http://www.flickr.com/photos/27424426@N00/12720825493/) by SimonP2006 (http://www.flickr.com/people/27424426@N00/), on Flickr
Post by: CrinklyLion on 24 February, 2014, 07:43:49 pm
Tasty.
Post by: simonp on 24 February, 2014, 08:44:27 pm
Post by: pcolbeck on 25 February, 2014, 12:52:11 pm
Post by: tiermat on 25 February, 2014, 02:29:26 pm
I shall be making beef burgers. Picked some minced chuck steak up from the butchers this morning.
Mrs T has a wheat intolerence, so I make "Yummy Mummy Burgers", take the mince, add 2 tbsps Tomato puree, 1 tsp garlic puree, 1 tsp ginger puree, 1 tsp salt and mix together. Don't over mix. Make into patties and leave in fridge overnight.
Delicious wheat free burgers!
Post by: menthel on 25 February, 2014, 03:06:51 pm
I shall be making beef burgers. Picked some minced chuck steak up from the butchers this morning.
Mrs T has a wheat intolerence, so I make "Yummy Mummy Burgers", take the mince, add 2 tbsps Tomato puree, 1 tsp garlic puree, 1 tsp ginger puree, 1 tsp salt and mix together. Don't over mix. Make into patties and leave in fridge overnight.
Delicious wheat free burgers!
I never put breadcrumbs in my burgers. Decent mince (with a little fat in it) generally holds together after a good massage.
Post by: Jurek on 25 February, 2014, 03:16:31 pm
But I blitz a couple of slices of sunflower and pumpkin seed bread in the processor and add that to the pork & beef.
Also a few generous spoons of Dijon mustard.
And the contents of a bottle of Guinness foreign extra stout.
Nom!
Post by: Nuncio on 25 February, 2014, 03:18:39 pm
Post by: pcolbeck on 25 February, 2014, 03:58:14 pm
Post by: simonp on 25 February, 2014, 10:06:49 pm
Post by: hellymedic on 26 February, 2014, 03:36:18 pm
Beans soaked overnight. Beef defrosted.
Bucket cookery at its finest for when David returns cold and hungry from Baker Street Irregular Astronomers.
Post by: tiermat on 26 February, 2014, 04:09:47 pm
Savoy cabbage with bacon
Patatas Bravas
Spicy Spanish style beans
Beer, beer and more beer :)
Post by: pcolbeck on 26 February, 2014, 05:05:20 pm
Post by: andrewc on 26 February, 2014, 10:55:15 pm
Post by: CrinklyLion on 27 February, 2014, 12:09:05 am
Post by: L CC on 27 February, 2014, 01:44:02 pm
Of This (http://youtu.be/AacImm1SHTg)
(click to show/hide)
Post by: andrewc on 03 March, 2014, 09:56:24 pm
Oh my waistline....... :o
Post by: tiermat on 04 March, 2014, 03:38:27 pm
Post by: SteveC on 04 March, 2014, 08:36:54 pm
Pancake 'cannelloni' with stuffed with ragu and covered with cheese sauce (three pancakes each) followed by the traditional lemon and sugar (four pancakes each).
I am so looking forward to the weight report tomorrow... :facepalm:
Post by: L CC on 04 March, 2014, 08:49:35 pm
I need a decent crepes pan 1. If they'd let me make scotch pancakes like I wanted they wouldn't be making themselves sandwiches now....
1:or a better technique. A bad workman and all that...
Post by: andyoxon on 04 March, 2014, 09:03:59 pm
Post by: L CC on 04 March, 2014, 09:10:57 pm
Post by: andyoxon on 04 March, 2014, 09:23:17 pm
Post by: Chris S on 04 March, 2014, 10:05:18 pm
(https://c2.staticflickr.com/4/3761/12936429003_eeb3bbf277.jpg) (http://www.flickr.com/photos/40735552@N05/12936429003/)
pancakes (http://www.flickr.com/photos/40735552@N05/12936429003/) by Pelotonhound (http://www.flickr.com/people/40735552@N05/), on Flickr
Post by: Paul on 05 March, 2014, 02:14:57 pm
Yumyum.
Post by: Mrs Pingu on 15 March, 2014, 05:35:16 pm
Post by: Ham on 17 March, 2014, 09:07:51 pm
About 700g ish beetroot - grate
1 onion - grate
handful each of coriander, parsley, spinach - chop fairly coarsly so the leaves crisp up or to taste
3 tsp cumin
a nutmeg - grated
2 eggs
gluten free flour to bind (I think it gives a better texture)
Mix
Deep fry.
Bonzer.
Served in this instance with Humous and pomegranate and salad.
Been working on this recipe since eating something like this in a restaurant, think I'm nearly there. Goes well in a bun with relishes if you want.
Post by: Mrs Pingu on 17 March, 2014, 09:21:02 pm
Post by: Efrogwr on 30 March, 2014, 06:40:48 pm
Post by: L CC on 30 March, 2014, 07:32:39 pm
Now cannot move.
* satisfied belch *
Post by: pcolbeck on 30 March, 2014, 09:37:39 pm
Post by: spesh on 30 March, 2014, 11:16:07 pm
Post by: simonp on 07 April, 2014, 11:47:49 pm
Post by: Ham on 09 April, 2014, 08:59:54 am
Post by: Hot Flatus on 10 April, 2014, 07:35:46 pm
Post by: Mrs Pingu on 20 April, 2014, 06:02:20 pm
Post by: jogler on 20 April, 2014, 06:30:20 pm
I might force myself to have a Peroni or Grolsch with that.Or both :smug:
Weight loss get thee behind me ;D
Post by: Dibdib on 20 April, 2014, 07:16:30 pm
Post by: Ruth on 18 May, 2014, 07:03:52 pm
A proper dinner for me and m'boy, for once :thumbsup:
Post by: mcshroom on 18 May, 2014, 07:33:19 pm
Post by: clarion on 18 May, 2014, 08:46:39 pm
Post by: rogerzilla on 18 May, 2014, 10:29:16 pm
Post by: simonp on 20 June, 2014, 10:25:32 pm
Mozzarella avocado tomato salad with pumpkin seeds, artichoke hearts, pine kernels, spring onions, fresh basil, and paterno olives. Full.
Post by: spesh on 21 June, 2014, 10:31:31 pm
Post by: Ruth on 21 June, 2014, 10:32:43 pm
Surprisingly tasty, as freezer-emptying meals go.
Post by: andrewc on 21 June, 2014, 10:44:57 pm
Post by: tiermat on 22 June, 2014, 04:03:18 pm
All made by my fair hand, even the bbq sauce!
I can't wait :)
Post by: itsbruce on 22 June, 2014, 05:21:35 pm
Post by: simonp on 18 August, 2014, 09:43:51 pm
Beetroot soup served with yoghurt.
Salad made with pine kernels, grated parmesan, sunflower seeds, and artichoke hearts.
Tonight, I produced:
Moroccan lamb tagine. Mediterranean vegetable stew. Couscous with feta and spring onions.
Post by: mcshroom on 26 August, 2014, 09:55:16 pm
(https://lh6.googleusercontent.com/eTw302BC93y4zPNErAJNrY1vinEYFBwFMQ26ekgceMg=w708-h510-no)
Made with blackberries scavenged from the brambles in my back garden when I cut them down. THe fruit is a little sharp, but tastes nice :)
Only thing is there's a bit much of it. Now to see how well it copes with freezing :)
Post by: Basil on 27 August, 2014, 09:06:40 pm
Last time the lamb was a little al dente. He's cracked it this time though.
Hmmmm. Nom.
Post by: Jurek on 27 August, 2014, 09:16:36 pm
Nommity-nom-nom :thumbsup:
Post by: tiermat on 01 September, 2014, 06:52:14 pm
Samphire.
Sparrow-grass.
Home made oven roast tomatoes (we obtained a metric fuck-tonne of toms from mybparents yesterday)
It didn't last very long!
Post by: tiermat on 12 September, 2014, 06:03:56 pm
Post by: Ruth on 12 September, 2014, 07:08:24 pm
We are having mince, dumplings, mashed potato and broccoli.
Post by: Wowbagger on 12 September, 2014, 08:06:06 pm
Post by: Jurek on 12 September, 2014, 08:12:14 pm
We have eaten pork chops, taters, carrots and broad beans followed by varied afters. Mine consisted of the last of the raspberries followed by a bit of ginger cake from Waitrose. I particularly like their version of ginger cake because it has lumps of stem ginger in it.That sounds like I'm going to have to check it out - I love ginger - in any form
Prawns tonight. With toms, chilli, ginger (there's a surprise), onions, lime on basmati rice avec salad x 3
Need a bath first....
Post by: Basil on 12 September, 2014, 08:25:14 pm
Note to self - do try not to post tonight, there's a good boy.
Post by: madcow on 17 September, 2014, 07:00:19 pm
Returning home dish is always homemade lasagne.
Silly really but I bet a lot of homes have similar quirky food experiences.
Post by: hellymedic on 30 September, 2014, 10:31:41 pm
That's disposed of a kilo of toms...
Post by: tiermat on 19 October, 2014, 03:48:52 pm
If it tastes as good as it smells whilst cooking, it will be gorgeous!
Post by: Ruthie on 19 October, 2014, 06:36:42 pm
Nom.
Post by: Basil on 19 October, 2014, 08:20:20 pm
A Malbec obv.
Mrs. B's home grown blackberry and apple crumble.
Ooh look, here's that half bottle of Sauternes we've had in the cupboard for a while.
Giggle.
Post by: Ham on 22 October, 2014, 10:59:56 pm
Not to be daunted, I thought to press ahead. I had, after all, several weeks of Indian meals and some cookery teaching to rely on. The end result? Well, before I went away, all my Indian food thrown together from made up recipes used to taste pretty much the same. This time, it all worked. So, in a sense of smugness but with added if-I-write-it-down-I-might-remeber-how-to do-it, this is what I made.
I had some quite nice chunky pieces of haddock. I ground up some black pepper, mixed with about half quantity of turmeric and left to marinade for a while. In a pan, I fried up onion, garlic and ginger (ginger I brought back - I have never imagined such fresh ginger) gently, added a good dollop of mustard seed, curry leaves (only dried) and last the chili powder (didn't have fresh chili, see above ;) ) - chili burns as easy as paprika, so easy on that - slooshed in some water and thick coconut milk, then put in the fish, some halved cherry tomatoes, covered and cooked. It was bonzer. Served with ghee rice (you don't need to use ghee to make it) with fresh papadom to crush and add to the rice for texture, and beans.
Post by: Gus on 23 October, 2014, 09:02:17 pm
Post by: RJ on 05 November, 2014, 07:51:24 pm
Post by: Mr Larrington on 05 November, 2014, 07:53:12 pm
Post by: CrinklyLion on 05 November, 2014, 08:58:31 pm
Post by: Ruthie on 05 November, 2014, 09:07:34 pm
Post by: tiermat on 05 November, 2014, 09:15:13 pm
Post by: hellymedic on 07 November, 2014, 10:14:08 pm
Prompt and excellent as always and all the better for being a rather rare treat due to our weight loss/healthy eating habits.
I've had meals from ToR for as long as I've lived here but there are no longer paradigms and aborigines on the menu.
Hungryhouse informs me there are 70 restaurants who will deliver to my address.
Oh dear!
Post by: pcolbeck on 08 November, 2014, 12:18:54 pm
[edit]
God that was good even if I say so myself. Next time I will use pork loin though as the pork steaks I used tonight were a bugger to bash thin (the grain ran the wrong way so they kept bunching up again).
The Roman peaswith panchetta and shallots were a bit meh but the massala sauce was lovely. The bottle of Italian red that was on offer at Morrisons was ace too.
[/edit]
Post by: Wowbagger on 09 November, 2014, 06:04:15 pm
Post by: Basil on 09 November, 2014, 06:19:01 pm
Yesterday, I made a feee-yuuge mutton, sagwala and chana curry. After the best effort of #1 son and myself, there is still over half of it left.
As I don't think that it would be much good as sandwich material for the coming working week, I guess we'll be eating it tonight.
Post by: Wowbagger on 09 November, 2014, 06:26:42 pm
Post by: hellymedic on 09 November, 2014, 06:26:44 pm
Set meal for two from the Taste of Raj, who now accept online orders via Hungryhouse.
Prompt and excellent as always and all the better for being a rather rare treat due to our weight loss/healthy eating habits.
I've had meals from ToR for as long as I've lived here but there are no longer paradigms and aborigines on the menu.
Hungryhouse informs me there are 70 restaurants who will deliver to my address.
Oh dear!
We had leftovers from Friday's supper on Saturday night.
There still remain some: tandoori chicken wings, vegetable curry, pillau rice, chicken korma, lamb pasanda, a poppadum and saag aloo...
Post by: Basil on 09 November, 2014, 06:44:37 pm
Why not invite some friends round to help out? We could be there in about 5 hours I reckon.
Five hours? Sorry you'd be too late.
*opens Malbec*
Post by: hellymedic on 10 November, 2014, 12:11:09 am
Set meal for two from the Taste of Raj, who now accept online orders via Hungryhouse.
Prompt and excellent as always and all the better for being a rather rare treat due to our weight loss/healthy eating habits.
I've had meals from ToR for as long as I've lived here but there are no longer paradigms and aborigines on the menu.
Hungryhouse informs me there are 70 restaurants who will deliver to my address.
Oh dear!
We had leftovers from Friday's supper on Saturday night.
There still remain some: tandoori chicken wings, vegetable curry, pillau rice, chicken korma, lamb pasanda, a poppadum and saag aloo...
And more tonight.
Only the lamb pasanda and tandoori chicken wings remain.
Post by: Andrij on 11 November, 2014, 08:12:49 pm
Well, not for actually for supper. Had some halloumi with supper, then had some more, then had the rest. *burp*
1 Speelchuck thinks I meant to write 'thalium'.
Post by: hellymedic on 11 November, 2014, 10:28:21 pm
... and I'm still too full to eat an evening meal!
Post by: tiermat on 24 November, 2014, 06:56:42 pm
Get one 3lb boneless pork shoulder, put 2 bay leaves, 6 garlic cloves peeled but left whole, 4 sage leaves, a peeled and chopped pear and a nectarine treated the same into the slow cooker. Place meat on top, pour over 1 can of cider (we only had Magners available). Switch slow cooker on to 2 and ignore for 6 hours. Remove meat, strain bits out of sauce and thicken sauce. Return meat to cooker, pour over sauce and leave for another half hour or so.
Remove meat, cut string and slough of the skin, then attempt to carve. Find that fine, delicate slices are not going to happen, so rip the meat into strips and chop roughly. Pour over the sauce and enjoy.
Serve with mash and veg...
Post by: tiermat on 29 November, 2014, 05:26:40 pm
Mrs T is out on a girly weekend, so it's pizza and movie night.
Post by: rafletcher on 29 November, 2014, 06:48:50 pm
Post by: Dibdib on 29 November, 2014, 09:36:55 pm
Post by: hellymedic on 30 November, 2014, 07:33:24 pm
Salmon, sweet potatoes and carrots with oranges for afters.
I might cheat by adding some spinach...
Post by: Pingu on 30 November, 2014, 10:02:49 pm
IMG_1323 (https://flic.kr/p/qfs4p9) by The Pingus (https://www.flickr.com/people/36539950@N00/), on Flickr
Post by: Mr Larrington on 01 December, 2014, 12:51:27 pm
What is it? A quiche? A pudden? An award-winning Frappe mystique à la Aldershot?
Post by: Pingu on 01 December, 2014, 10:19:29 pm
Post by: andrewc on 05 December, 2014, 10:51:44 pm
Post by: Ham on 09 December, 2014, 07:05:45 am
(https://farm9.staticflickr.com/8608/15916077722_0baa21c124_z.jpg) (https://flic.kr/p/qfs4p9)
IMG_1323 (https://flic.kr/p/qfs4p9) by The Pingus (https://www.flickr.com/people/36539950@N00/), on Flickr
mmmmm
Post by: Eccentrica Gallumbits on 31 December, 2014, 07:20:49 pm
Post by: L CC on 31 December, 2014, 08:12:14 pm
and
Then mince pies with cream.That.
Post by: numbnuts on 31 December, 2014, 08:24:03 pm
Post by: Ruthie on 31 December, 2014, 08:24:39 pm
Post by: CrinklyLion on 13 January, 2015, 06:19:14 pm
Since the SmallestCub has decided that he might get on with chicken curry (previously he only liked prawn curry) and the EldestCub wanted to invite a friend for tea, I decided it was worth defrosting the 2 large chicken breasts that I impulse bought with the online shopping, because they were on 'flash sale' and down from 4 quid to 75p, a couple of weeks ago and stuck in the freezer so we had a chicken curry and a veg curry and basmati, nan bread, with assorted 'indian snacks' also from the freezer, some raita and popadoms and mango chutney.
And the basmati/naan bread/cauliflower/mushrooms/onions/frozen peas/Pataks cheat-y curry/cheat-y raita were all bought on special at some point, the spinach was the last bit of a bag that's been rattling round in the freezer for ages and the peppers needed eating up.
The popadpms, from the corner shop this morning, might actually have been the most expensive bit of the meal!
Post by: hellymedic on 13 January, 2015, 06:47:44 pm
Eating cheaply is easy if:
You have enough money to buy food in advance
You have a freezer and electricity to run it
You have fridge and space & electricity for it
I am rich enough to eat cheaply. I am lucky.
Post by: CrinklyLion on 13 January, 2015, 11:36:05 pm
(Monday is always beans-on/and-toast day because of the sprint to get back to school for karate, and the alternate Wednesdays they're with me is official 'takeaway tea' day, with them taking turns to pick what sort, because there's so little time between finishing work and bedtime!)
Post by: hellymedic on 13 January, 2015, 11:41:45 pm
Raw potatoes are £1.25 for 2.5kg at Sainsbury's. That's a lot of food if you can cook it...
Post by: rafletcher on 14 January, 2015, 03:18:14 pm
I never mentioned fuel and its cost either.
Raw potatoes are £1.25 for 2.5kg at Sainsbury's. That's a lot of food if you can cook it...
And apparently (according to my hairdresser) 99p for the same at Aldi.
Post by: hellymedic on 14 January, 2015, 03:22:41 pm
I never mentioned fuel and its cost either.
Raw potatoes are £1.25 for 2.5kg at Sainsbury's. That's a lot of food if you can cook it...
And apparently (according to my hairdresser) 99p for the same at Aldi.
Potatoes are cheap enough and a 25p difference in a month's supply is hardly significant.
What IS significant is some of the variation in prices of my protein foods.
Post by: pcolbeck on 18 January, 2015, 08:23:48 pm
I do wonder though why the kitchen looks like a bomb site after I have cooked no matter how hard I try to clean up as I go along.
Post by: Ruthie on 18 January, 2015, 08:47:27 pm
Post by: spesh on 18 January, 2015, 09:07:00 pm
My kitchen looks like pcolbeck's. ;D
Post by: mcshroom on 18 January, 2015, 09:10:10 pm
Also cooked up a batch of spinach, lentil and root veg soup which is now freezing ready for this weeks lunches at work :)
Post by: Jurek on 18 January, 2015, 09:11:45 pm
Must give it a try....
ETA - Delia's spicy chicken here, with tumeric, ginger & garlic, creme freche loaded with curry powder & three salads: Coleslaw. Rocket carrot & garlic. Water cress, red cabbage, red onion & pomegranate seeds, dressed with yog & horseradish dressing. Nom.
Post by: CrinklyLion on 20 January, 2015, 07:40:34 pm
Post by: hellymedic on 28 January, 2015, 11:38:43 pm
Menu no longer features 'Aborigines'.
Post by: tiermat on 30 January, 2015, 10:15:08 am
Tuesday was the most fantastic steak I have had in a long time, and easily the best I have ever had as a bar meal. Thick, tasty, perfectly cooked (Bleu, FWIW) and so tender that the proffered steak knife was not needed.
Wednesday was a passable steak and onion baguette, but I had to wait 45 minutes for it and only got it after I, sarcastically, asked "Is there any chance of me getting the food I ordered today?"
Last night was one of my new favourites, and one I am going to try and cook at home for Mrs T and TLD, which is Bacon steaks topped with Welsh Rarebit. NOMNOMNOM!!!! Even better was the fact I washed it down with a local beer (Gower Brewery Lighthouse)
Post by: Ruthie on 30 January, 2015, 06:28:32 pm
Post by: CrinklyLion on 30 January, 2015, 07:24:05 pm
Rummage in freezer and break out the two emergency packs of Kim-friendly-sausages and find some quorn ones for me. Toad in the hole, with mash, roast sweet potatoes/carrots, peas, broad beans and sweetcorn. With lots of onion and mushroom gravy.
Nom.
Post by: mcshroom on 08 February, 2015, 05:34:58 pm
(https://lh4.googleusercontent.com/-VF9fGSpsrNI/VNecVVU4z9I/AAAAAAAAInI/jFz8sXbKazM/w737-h553-no/20150208_170257.jpg)
Beef Goulash, for once with potato in it instead of pasta. Inspired by looking back through some old Kildale photos this weekend. :)
Post by: tiermat on 08 February, 2015, 05:37:48 pm
The soup was home made, the bread bought.
Post by: Canardly on 18 February, 2015, 10:43:02 pm
Post by: Ruthie on 18 February, 2015, 10:51:50 pm
Post by: CrinklyLion on 22 February, 2015, 06:19:34 pm
Post by: Mrs Pingu on 22 February, 2015, 06:28:19 pm
Post by: CrinklyLion on 23 February, 2015, 08:49:38 pm
Post-karate, I just cooked myself linguine with mushrooms, asparagus, olives and capers in a sour cream, garlic and black pepper sauce. That was rather good, for a 10 minute meal :D
And we each had a chocolate cupcake for after karate that were a present from the Smallest-Superhero-Next-Door's mum.
Post by: tiermat on 23 February, 2015, 09:19:45 pm
I arrived at my hotel, late (as in 20:00), checked in and went to the bar, arrived at 20:05. Bar close to being empty. I ordered a drink and food. Other people arrived after me, doing the same. I sat there, patiently, drinking my drink, checking up on social media etc. I noticed that one or two of those that came in after me had received their food. No problem, though I, they may have ordered stuff that is quicker to prepare. Eventually it go to the only people left in the bar are me and a table of three that came in a good 20 minutes after me.
As the waitress brought them their food I asked "Excuse me, but could you find out when I'll be getting my food?", when she returned she said "It is just on it's way out" to which I replied "Forget it, there are others in here who ordered well after me and they have had their food, so just forget it". As I went back to my room I told the Duty Manager that, when the tab comes through, I wasn't going to pay for it, and recounted the story.
Fast forward 10 minutes and I get a phone call, in my room, saying they will do the food FOC, throw in a drink and send it to my room. That's what I call customer service!
Post by: Jurek on 18 March, 2015, 09:17:38 pm
Yes, I made three on a school night.
Nom!
Wivva pork, beef, Guinness & Dijon mustard burger & salad potatoes sauted with oregano.
Post by: Ruthie on 28 March, 2015, 07:41:02 pm
A fabulous richness and depth of flavour, and a velvet feel on the tongue. No garlic in this recipe and it really doesn't need it. Mmmm.
Post by: tiermat on 28 March, 2015, 08:41:08 pm
Post by: Ruthie on 28 March, 2015, 08:50:54 pm
Post by: tiermat on 28 March, 2015, 08:55:46 pm
You've watched that before, haven't you?
On my own, whilst away, yes. Tonight was with TLD and her mate, Mrs T being on her way to parts furrin.
Post by: menthel on 28 April, 2015, 09:51:44 am
Maybe the chicken breasts were a bit too big though...
Post by: Basil on 02 May, 2015, 09:39:31 pm
Take one small bag of twiglets. Empty onto plate. Liberally adorn with soft white Welsh Goat's cheese. Top with one pickled egg.
Serve with glass of Old Speckled Hen.
Post by: pcolbeck on 03 May, 2015, 06:34:53 pm
Post by: hellymedic on 03 May, 2015, 07:12:33 pm
'Stewed1' apples, possibly with ice cream or custard.
1) Microwaved mashed Bramleys, with added raisins, sugar and water.
Post by: pcolbeck on 04 May, 2015, 08:39:51 am
Now I have to decide on a salad. Might just go for a traditional Greek village salad.
Post by: simonp on 04 May, 2015, 11:29:36 pm
Post by: menthel on 05 May, 2015, 10:55:20 am
Post by: L CC on 05 May, 2015, 09:32:11 pm
My mouth hurts.
Post by: hellymedic on 05 May, 2015, 10:09:21 pm
Post by: tiermat on 06 May, 2015, 10:33:44 am
So I wandered further, down the road and across to London Road, whereupon I was presented with a multitude of choices. There was, in no particular order, Chinese, Japanese, Vietnamese, Korean, Mexican, Indian, Turkish, Fish'n'Chips and Pizza.
I settled on Hong Kong Chinese, a lovely dish called "Four Delicacies", which consisted of a HUGE amount of fried rice, a fried egg, a whole chicken breast (poached), similar amounts of Char Sui and the same amount again of honey roast pork. Some token greens rounded out the meal. All this for £9. I couldn't finish it, there was that much (and I realised that I REALLY REALLY need to pack a spork for when on business trips, using chopsticks is not my strong point!). Could have done with some sauce, too.
Post by: jenhunt on 06 May, 2015, 04:40:04 pm
this consists of:
placing watercress, spinach and rocket, chopped cherry tomatoes, chopped spring onions in a bowl
fry off pancetta/streaky bacon until crispy, set aside to cool
in the fat remaining in the pan, quickly brown off finely chopped garlic, then throw in a packet of shelled king prawns
once cooked through set aside with the bacon,
turn the heat off under the pan, and add a tablespoon of wholegrain mustard and 3 tablespoons of mayonnaise and a tablespoon of lemon juice. stir well to make a dressing.
Chop up an avocado, and place, with the bacon and prawns over your salad, then top with the dressing (still warm) from the pan.
shave some parmesan over it, and sprinkle with black pepper (and maybe salt if the bacon's not enough for you)
Devour. :D
takes about 10mins with some practice, but eating it only takes seconds sadly. It's surprisingly filling, and very tasty.
Post by: pcolbeck on 07 May, 2015, 08:05:21 pm
Post by: hellymedic on 07 May, 2015, 08:13:48 pm
I roasted a chicken and microwaved some vegetables; I am a somewhat disabled and very lazy cook.
This was followed by Sainsbury's Basics rice pudding and some Chocolate Orange left over from Christmas.
Guest then remarked he seldom had roast dinners. That's a shame.
Post by: rafletcher on 09 May, 2015, 06:14:51 pm
Post by: Mrs Pingu on 10 May, 2015, 06:44:21 pm
Post by: rafletcher on 15 May, 2015, 10:52:30 am
Post by: pcolbeck on 15 May, 2015, 04:50:19 pm
For four people or two hungry people (they will be stuffed):
Finely chop one large onion and saute it in a medium sized pan with olive oil.
after a few minutes chuck in a chopped or crushed clove of garlic
Another couple of minutes then add as much chorizo as you fancy either diced or sliced doesn't matter
Fry for a couple of minutes until the chorizo starts to run and colour the onions nicely.
Dice one red pepper and add that give it a good stir
Add a 400g can of chickpeas rinsed
Add a 400g can of chopped tomatoes
Add enough water to cover the chickpeas
One teaspoon of cumin and one of coriander
One teaspoon of chilli powder or more to taste
One teaspoon of hot paprika
Simmer for half an hour and let it thicken a bit.
East with crusty bread and a nice rioja.
Its even better reheated after 24 hours.
The one I made this week I used Lidl chickpeas and chopped tomatoes with herbs and chilli, worked well I still added extra chilli.
Post by: Ruthie on 16 May, 2015, 08:24:14 pm
Post by: CrinklyLion on 17 May, 2015, 05:41:18 pm
Hmmm.
Veggie sausage casserole and pretend they are dumplings! Bloody lovely :D
Post by: pcolbeck on 17 May, 2015, 06:12:05 pm
Post by: Gus on 17 May, 2015, 06:16:09 pm
Post by: Wowbagger on 17 May, 2015, 07:01:16 pm
Post by: CrinklyLion on 19 May, 2015, 06:37:23 pm
Post by: nikki on 19 May, 2015, 06:41:28 pm
Post by: rafletcher on 20 May, 2015, 09:24:14 am
Post by: tiermat on 20 May, 2015, 10:33:45 am
Last night, though, was an inspired stir fry rice made with 5 eggs and 3 salmon burgers*. It was so nice that TLD ate 2 bowlfuls!
*Make a thin omellette with the eggs, when cooked through, place to one side and chop into strips. Fry the salmon burgers until cooked through, then remove from the pans and chop into cubes. Put a good handful of frozen veg into the pan, shuffle them around until nearly cooked, throw in two packs of Nature's Own brown rice and quinoa, stir around for a bit, until rice starting to warm. Add flavourings to suit (soy sauce, garlic, chili), throw salmon cubes and egg back into pans, stir round until all nicely warmed through. Serve.
Post by: hellymedic on 20 May, 2015, 12:24:55 pm
Post by: tiermat on 01 June, 2015, 03:56:18 pm
6 boneless, skinless chicken thighs
1 pack of SpicyMonkey Tagine sauce*
Fry off thighs, throw in sauce until it comes to a bubble.
Place in slow cooker.
Forget about until hungry.
*SpicyMonkey are a company we discovered whilst at The Dales Food Fair. Their sauces are all natural and you can freeze them. They are the first ready made sauce packs we have found that Mrs T can tolerate. http://www.spicymonkey.co.uk/
Post by: Ruthie on 05 June, 2015, 08:48:28 pm
For tomorrow I'm thinking of adapting the cardamom lamb recipe we had at Malham, to slow-cook a shoulder of lamb.
I love my little cuisinart, it makes all this so easy. I'm sure it cuts the prep time to a fraction of what it was before.
Post by: Ruthie on 08 June, 2015, 02:26:36 pm
For tomorrow I'm thinking of adapting the cardamom lamb recipe we had at Malham, to slow-cook a shoulder of lamb.
The cardamom shoulder of lamb is unbelievable. Tender meat, still with a bit of bite, fragrant with spice.
The cuisinart isn't great at grinding up cardamom pods thobut, they ended up in the coffee grinder.
Traditional bahrain coffee anyone? :-\
Post by: hellymedic on 11 June, 2015, 01:06:16 pm
Post by: Ham on 24 June, 2015, 09:14:21 pm
Post by: Ham on 24 June, 2015, 10:36:37 pm
I'm finding out why chicken legs aren't normally stuffed, if there is such a reason, with spinach, feta and pine kernels.
No reason, it worked excellently. Sliced a pocket that stretched across the thigh and drumstick, stuffed the mix in and pulled the skin around. Nom.
Post by: Cudzoziemiec on 30 June, 2015, 04:42:37 pm
Post by: Ruthie on 06 July, 2015, 09:53:55 pm
Mmmmm.
Post by: Bledlow on 18 July, 2015, 08:48:18 pm
We had a salad with lunch that was entirely home-grown: cos lettuce, rocket, basil, & cucumbers.
Very tasty food today. Teeming with flavour. No dressing needed on the salad, for example.
Post by: SteveC on 18 July, 2015, 09:06:31 pm
Lamb chops (from a friend's flock of Jacob's sheep) marinated in orange and lemon juice with (not enough) cinnamon.
Grilled lemon halves.
Grilled nectarine halves with olive oil and black pepper.
Sliced new potatoes baked in foil with butter.
Tomato and garlic-chive salad.
Rather good if I say so myself.
Post by: Wowbagger on 07 August, 2015, 05:56:27 pm
Suggestions please!
Post by: hellymedic on 07 August, 2015, 06:08:29 pm
Post by: Wowbagger on 07 August, 2015, 06:23:56 pm
Chicken jalfrezi, pilau rice, tarka dal. Now, beer!
Post by: hellymedic on 07 August, 2015, 06:36:49 pm
I do enjoy the ultimate lazy meal!
Needing only to open my front door (I've memorised my CC details so don't need to extract that) and getting a piping hot tasty meal sure beats predatory service at restaurants!
Post by: Wowbagger on 07 August, 2015, 08:14:21 pm
Post by: spesh on 21 August, 2015, 08:26:03 pm
I would like to state at this time that I am not now and have never been a werewolf looking for a place called Lee Ho Fooks... And the last time I was anywhere near Soho, it wasn't raining.
Post by: Mr Larrington on 21 August, 2015, 11:17:48 pm
Post by: Legs on 24 August, 2015, 01:54:58 pm
Post by: Ruthie on 24 August, 2015, 07:31:41 pm
Mmmm.
Post by: Mr Larrington on 24 August, 2015, 08:32:33 pm
Post by: Bledlow on 24 August, 2015, 08:53:47 pm
Post by: hellymedic on 24 August, 2015, 11:25:40 pm
Boiled egg an' soldiers.
Mmmm.
SNAP!
Post by: Legs on 25 August, 2015, 11:15:48 am
Mrs Legs announced that we would be purchasing half a lamb from some friends at the weekend, so we have commenced the Great British Freezer Eat-Down to make space. Thus far, some frozen apple has become apple jam, some frozen damsons have turned into pies, sossidges have been consumed in large quantities, and we're eating one of last year's geese tonight. I don't think there's terribly much on it apart from a couple of drumsticks and some skin. Better make sure there's lot of trimmings...
There wasn't much goose - but what there was, although quite dry, was very tasty. Mrs Legs took it upon herself to do the vegets - not quite the way I'd have done them but still jolly good. Mrs Legs didn't really like the goose much (it was the Gosling Formerly Known As Gerry - I think that thought put her off).
Post by: andrewc on 12 September, 2015, 09:04:33 pm
Post by: menthel on 12 September, 2015, 10:01:16 pm
Post by: Pancho on 12 September, 2015, 10:14:42 pm
Post by: tiermat on 13 September, 2015, 10:12:14 am
Post by: hellymedic on 13 September, 2015, 11:05:40 am
Post by: Jakob W on 13 September, 2015, 07:06:38 pm
Post by: andrewc on 15 September, 2015, 08:47:35 pm
Post by: mcshroom on 15 September, 2015, 09:02:59 pm
Post by: Paul on 15 September, 2015, 09:08:34 pm
A few drops of truffle oil.... :PI've never had truffles or truffle oil. How is it?
Post by: andrewc on 15 September, 2015, 09:33:18 pm
A few drops of truffle oil.... :PI've never had truffles or truffle oil. How is it?
Very pungent & earthy ?? More of a smell than a taste in the food ? You probably wouldn't call sniffing the bottle pleasant ? I had a risotto with mushrooms & truffle oil in a restaurant last week which was lovely, so picked up a tiny bottle from M&S to try. It's only olive oil with truffle extract/essence...
From Wiki
Their one-dimensional flavor is also changing common understanding of how a truffle should taste," Daniel Patterson complained in a New York Times article.[3]
Gordon Ramsay has referred to natural truffle oil as "a chef's dream",[4] and to synthetic truffle oil as "one of the most pungent, ridiculous ingredients ever known to [this] chef."
Anthony Bourdain said, "Let it be stated here, unto forever and eternity, [synthetic] truffle oil is not food."[5]
Martha Stewart expressed her dislike of synthetic truffle oil in a 2014 post on Reddit, stating "I think truffle oil is one of the few ingredients that doesn't belong in anyone's kitchen. It's ruinous of most recipes."[6]
Joe Bastianich said, "It’s made by perfumists. It’s garbage olive oil with perfume added to it, and it’s very difficult to digest. It’s bad for you. It’s bad for New Yorkers. It’s bad for the American people. So, stop it.". [7]
Post by: Paul on 15 September, 2015, 10:37:35 pm
Post by: Mr Larrington on 16 September, 2015, 04:41:09 am
(https://lh3.googleusercontent.com/-AEHDVvVE9NY/UlFypdTIxwI/AAAAAAAADFA/nuBI-V4WvWM/s640-Ic42/20130915180547_JMvD_1520.JPG)
I hadn't seen this redecoration from 2013 until this evening, and nor had the staff of the Ming Dynasty. Amusement ensued. It's still on the bike.
Post by: andrewc on 16 September, 2015, 06:07:16 pm
Serve with crusty bread or rice.
Post by: Jakob W on 16 September, 2015, 06:12:39 pm
Post by: hellymedic on 16 September, 2015, 07:24:44 pm
Post by: hellymedic on 22 September, 2015, 01:55:53 am
It was DULL.
Post by: rafletcher on 23 September, 2015, 10:56:48 am
Preceded by a couple of sweetcorn cobs with 20 food metres on them. Doubly yummy
Post by: Ruthie on 24 September, 2015, 09:30:36 pm
The sauce will have to go into the freezer, as I'm full of stuff in oil now.
Which is why you shouldn't shop when you're hungry.
Post by: Ham on 30 September, 2015, 11:16:21 pm
oh yeah.
Post by: hellymedic on 01 October, 2015, 12:07:56 am
CAIK &
Post by: simonp on 01 October, 2015, 12:53:04 am
Post by: Woofage on 01 October, 2015, 09:09:35 am
Post by: andrewc on 03 October, 2015, 08:59:34 pm
My nose is now streaming & my lips & tongue aflame ! Those dried chillies my sister gave me are weapons grade....
Post by: Ham on 10 October, 2015, 06:40:19 pm
Blini with forshmak, gravadlax
Borsch with Spelt & Rye bread
Beef Stroganoff with rice and beans
Lymmonyk
(http://www.barynya.com/photos/04.gif)
Post by: hellymedic on 10 October, 2015, 07:08:08 pm
We will have to pay for water.
Post by: simonp on 27 October, 2015, 09:59:47 pm
Post by: mcshroom on 27 October, 2015, 10:15:38 pm
Post by: andrewc on 17 November, 2015, 10:28:52 pm
Post by: Ruthie on 17 November, 2015, 10:29:39 pm
Pasta with cream cheese & salmon... (1/2 a Boursin & half a pack of salmon flakes mixed with some tagliatelle)
Mmmm.
Post by: rafletcher on 18 November, 2015, 11:01:04 am
Post by: Ham on 18 November, 2015, 09:59:53 pm
I made a chana dal:
250g Chana dal
1.3 liters water/veg stock
Teaspoon-ish of turmeric and coriander
Boiled a while and plopped in about 500g spinach 10 minutes before the end
Toasted off a teaspoon of cumin seed
Added oil and fried off shallot, garlic and a load of grated ginger
Added a couple of chopped tomatoes
Added a teaspoon of cumin, coriander, garam masala, 1/2 of chilli
Cooked off
Deglazed with the dal and poured into the pot and mixed
Served with rice and yoghurt
Bonzer
Post by: andrewc on 19 November, 2015, 11:00:13 pm
I made a double portion of this on Monday, and it's even nicer after 3 days festering in the fridge.
Post by: mrcharly-YHT on 20 November, 2015, 08:39:35 am
Wed was strips of spicy chicken.
Thurs was good streaky bacon.
With mushrooms cooked on the delicious sticky stuff stuck to the pan.
Then for me, microwave potatoes, mash them, mix with chopped onions and fry the lot on the pan (awkward child hates potatoes). nom nom.
Post by: rafletcher on 20 November, 2015, 09:38:48 am
Post by: andrewc on 27 November, 2015, 12:14:04 am
Post by: rafletcher on 27 November, 2015, 08:29:34 am
Post by: rafletcher on 28 November, 2015, 06:22:30 pm
Post by: Mrs Pingu on 28 November, 2015, 07:20:19 pm
Sliced chorizo sizzled in olive oil with garlic & dried chilies, add a can of chopped tomatoes & simmer, finally add 2 eggs & simmer till they are done. Serve in a bowl with crusty bread.
What do you do with the (presumably raw) eggs, just stir them in?
Post by: jamesld8 on 28 November, 2015, 08:26:15 pm
Post by: andrewc on 28 November, 2015, 10:10:48 pm
Sliced chorizo sizzled in olive oil with garlic & dried chilies, add a can of chopped tomatoes & simmer, finally add 2 eggs & simmer till they are done. Serve in a bowl with crusty bread.
What do you do with the (presumably raw) eggs, just stir them in?
Just crack them into the tomato , wait until the bottom is set & then spoon hot tomato slop over the top to do that bit. Basically eggs poached in tomato sauce.
Post by: Tim Hall on 13 December, 2015, 10:53:08 pm
Post by: rogerzilla on 21 December, 2015, 08:51:23 pm
Post by: Jurek on 21 December, 2015, 09:05:23 pm
A *large* doner kebab, with chilli sauce of course, from the van in the car park of the rugby club. I feel as if I've eaten a whole goat.Kwality ;)
Post by: runsoncake on 24 December, 2015, 05:24:29 pm
Post by: Ham on 28 December, 2015, 08:56:15 pm
Any guesses where I've been shopping lately ? ;)
Post by: Basil on 28 December, 2015, 09:05:09 pm
I have not bought a pizza from a pizza take away for more than 10 years, and that was the only other.
God it was shit.
Post by: L CC on 28 December, 2015, 09:19:15 pm
Post by: Ruthie on 28 December, 2015, 09:23:33 pm
Post by: Jurek on 31 December, 2015, 05:32:38 pm
Trying to decide whether I should do this with basmati rice or pasta.
At least a couple of salads to accompany....
Post by: Mr Larrington on 31 December, 2015, 05:38:49 pm
Post by: Jurek on 31 December, 2015, 05:40:46 pm
The above^^ is a totally poncey supper.
Enjoy the (non-specific) pie and chips :thumbsup:
Post by: spesh on 31 December, 2015, 05:46:14 pm
Having said that, dinner tomorrow will be slow-cooked partridge au vin, with red cabbage and gratin dauphinoise...
Post by: Jurek on 31 December, 2015, 05:47:38 pm
Nom. :thumbsup:
Post by: Mr Larrington on 31 December, 2015, 05:52:41 pm
Post by: ElyDave on 31 December, 2015, 06:12:07 pm
Post by: Ruthie on 31 December, 2015, 08:12:50 pm
Post by: rafletcher on 01 January, 2016, 01:01:28 pm
Post by: Ruthie on 01 January, 2016, 08:57:59 pm
Post by: lou boutin on 01 January, 2016, 09:04:45 pm
Post by: Jurek on 03 January, 2016, 03:12:56 pm
Fabricated from minced tenderloin pork n' beef, with Guinness and Dijon Mustard (Dijon Vu - the same mustard as the one you had yesterday) with spudlets and a couple of salads.
I'm about to have a late lunch consisting of some of the ~3 litres of dahl I made earlier today - the rest will be frozen and re-appear as lunches at work.
Six finger chillies have gone into the dahl.
It may be a while before I post again.
Post by: lou boutin on 03 January, 2016, 04:02:52 pm
Post by: Jakob W on 03 January, 2016, 04:44:49 pm
Post by: tiermat on 03 January, 2016, 06:22:59 pm
I'm having butternut squash soup. I was going to have it with ciabatta bread but I had a bread baking disaster, so it will just be the soup.
One of our favourite soups. Try it with added sweet potatoes and carrots, nom!
Post by: lou boutin on 03 January, 2016, 06:32:02 pm
I'm having butternut squash soup. I was going to have it with ciabatta bread but I had a bread baking disaster, so it will just be the soup.
One of our favourite soups. Try it with added sweet potatoes and carrots, nom!
Ooh thanks for that, will do.
Post by: rafletcher on 03 January, 2016, 07:04:26 pm
Post by: Ruthie on 03 January, 2016, 07:54:56 pm
Post by: numbnuts on 03 January, 2016, 09:14:39 pm
Post by: mcshroom on 03 January, 2016, 09:39:33 pm
Post by: Mr Larrington on 03 January, 2016, 10:03:16 pm
Post by: Jurek on 03 January, 2016, 11:05:32 pm
Fnaar, fnaar, fnaar.
Nom!
Post by: lou boutin on 04 January, 2016, 09:18:21 pm
Post by: tiermat on 07 January, 2016, 05:17:50 pm
As promised, the recipe:
Ingredients:
2 teaspoons coriander seeds
2 teaspoons grenn cardamon pods
2cm piece of cinnamon bark
2 handfuls of rice*
block of creamed coconut
1lb of chook, cubed
1pt boiling water
1 tsp ground cumin
1 tsp sweet, smoked paprika
1 tsp turmeric
Method:
Boil the kettle, put the block of creamed coconut in a jug and pour the boiling water over it, set to one side to dissolve.
Put a frying pan on a high heat, but DO NOT add any oil.
when pan is hot, add whole spice, move them about until they start releasing their oils.
Once nicely lightly browned, thown them into a grinder and reduce to a powder. as you get towards the last pieces, they won't go through, so throw in the rice. If using a pestle and moter (easy enough, just more elbow grease needed), the rice step can be omitted.
Return the spice mix, along with the other spices, to the pan, with a spalsh of oil.
Cook for a minute or two to remove any raw taste.
Pur in the coconut mixture and bring to a gentle simmer.
Chuck in the chook and cook for 15-20 mins until chook is all cooked.
Serve with rice and breads, as required.
Alternative.
Make sauce as above, place on low setting in slow cooker
Marinade the chook pieces in a mix of yoghurt, paprika, cumin, garlic and turmeric
When ready to cook, remove the chicken from the marinade, and cook in a hot frying pan.
Place chicken pieces on a plate and cover with the sauce.
Post by: ElyDave on 10 January, 2016, 06:50:45 pm
Also handvo, a kind of cake/bread made from lentil flour and vegetables with various spices.
And okra :sick:
Post by: Jurek on 10 January, 2016, 06:57:11 pm
9 portions of chilli con carne made, and a currently chilling prior to being frozen.
Currently finishing off making three of my lunches for this week - Quinoa, smoked salmon, rocket, gherkins, spring onions, vittoria toms....
Following which it'll be Delia's Spicy Chicken tonight (and one weekday lunch) but more interesting (and spicier) than Delia's recipe :)
Post by: mcshroom on 10 January, 2016, 07:04:28 pm
/me drums fingers
Post by: Mr Larrington on 10 January, 2016, 10:29:39 pm
Post by: hellymedic on 10 January, 2016, 11:34:25 pm
Post by: rafletcher on 11 January, 2016, 01:40:33 pm
Post by: tiermat on 11 January, 2016, 06:29:54 pm
It's a recipe I got from one of my Facebook friends, and very yummy it is, too!
Post by: cycleman on 11 January, 2016, 08:14:20 pm
Post by: Basil on 11 January, 2016, 08:40:48 pm
Post by: hellymedic on 11 January, 2016, 09:14:13 pm
Post by: rafletcher on 13 January, 2016, 01:58:12 pm
Post by: numbnuts on 13 January, 2016, 02:27:46 pm
Post by: cycleman on 13 January, 2016, 08:14:43 pm
Post by: Mr Larrington on 15 January, 2016, 08:04:07 pm
Post by: numbnuts on 15 January, 2016, 08:06:51 pm
Post by: menthel on 15 January, 2016, 09:06:20 pm
Post by: Torslanda on 16 January, 2016, 11:50:52 am
'Easterly, force 5, gusting 7 to 8 locally . . .'
Post by: Ham on 18 January, 2016, 07:56:02 am
Post by: jezzasnr on 19 January, 2016, 03:51:32 pm
Post by: geraldc on 20 January, 2016, 03:50:21 pm
Post by: rafletcher on 20 January, 2016, 05:54:52 pm
Post by: T42 on 20 January, 2016, 05:58:24 pm
Post by: woollypigs on 20 January, 2016, 06:12:47 pm
Pasta, pesto, pancetta and pine nuts..With Pino?
Post by: rafletcher on 20 January, 2016, 09:05:34 pm
Pasta, pesto, pancetta and pine nuts..With Pino?
Sadly not. But was nice nevertheless :thumbsup:
Post by: ElyDave on 20 January, 2016, 09:07:28 pm
Tonight, simple sweet potato and tofu patties with green veg. Easy and quick after ballet.
Easy and quick wins at the moment.
Post by: rafletcher on 21 January, 2016, 09:49:13 am
last night was a variation on cassoulet, or more a French style herby, sausage, lentilly, tomatoey thing. Leftovers went in a thermos with my daughter to school.
A similar recipe I find very good is the HFW one with added prunes
http://www.theguardian.com/lifeandstyle/2013/jan/18/lentil-recipes-hugh-fearnley-whittingstall
Post by: Ruthie on 28 January, 2016, 11:17:16 pm
And for pudding I had treacle tart and custard.
Post by: andrewc on 28 January, 2016, 11:51:37 pm
Post by: rafletcher on 29 January, 2016, 10:52:16 am
Post by: Mr Larrington on 29 January, 2016, 06:23:35 pm
Cod & chips tonight. Yum.
+1
Post by: numbnuts on 29 January, 2016, 06:46:53 pm
I had fish and chips, the fish was Whiting which I caught in the Solent and cooked in a nice batter in my new deep fat fryer.same as above, but tonight the batter was even better really crispy just like the chip shop.
Post by: Dibdib on 29 January, 2016, 06:57:43 pm
So obviously I'm not eating any of that crap, I'm opening the beer and ordering a
Post by: Basil on 29 January, 2016, 07:04:15 pm
Post by: andrewc on 30 January, 2016, 08:11:33 pm
Post by: hellymedic on 30 January, 2016, 08:20:01 pm
Maybe we'll have these tomorrow, maybe not. I had suggested I'd reward partner with a Chinese takeaway for doing his Tax Return.
He kept telling me they were bad for us...
... which is his way of saying he wants this.
Awaiting delivery...
Post by: Jurek on 30 January, 2016, 08:52:38 pm
Nom!
Post by: lou boutin on 30 January, 2016, 08:56:01 pm
Post by: ElyDave on 30 January, 2016, 09:07:48 pm
Bowlful of chopped apple, berries and crushed nuts with clotted cream for dessert.
Post by: Mrs Pingu on 31 January, 2016, 05:33:43 pm
Post by: numbnuts on 31 January, 2016, 06:02:25 pm
Post by: madcow on 31 January, 2016, 07:50:21 pm
Post by: hellymedic on 31 January, 2016, 07:58:18 pm
Post by: spesh on 31 January, 2016, 09:00:39 pm
Post by: matthew on 31 January, 2016, 09:08:23 pm
Dinner this evening was 2* ham and cheese toasties followed by pancakes with home made strawberry icecream.
Post by: SteveC on 06 February, 2016, 03:47:01 pm
First Remove
A Grand Sallet
Trout pasties
Links, fryed
Forced Melon
Lemmond sallet
Sallet of Carrots
Gooseberry fool
Second Remove
Smoored lamb
Farts of Portingale
Dutch pudding
Cheese tart
Spinach sallet
Cherry pottage
Banquet
A tart of Diuers Colours
Marchpane
Gingerbread
Marmalade
Suckets of Lemmons and Oranges
Cheeses
Apples
Post by: ElyDave on 06 February, 2016, 08:40:51 pm
Post by: Ruthie on 06 February, 2016, 08:54:08 pm
Post by: rafletcher on 07 February, 2016, 03:11:16 pm
Post by: SteveC on 07 February, 2016, 05:23:03 pm
A Feast of Two Removes and A BanquetIt did take us most of Friday and most of Saturday to prepare. And a very long time last evening for six of us to eat it.
...
(Most of it anyway; tea tonight will involve trout pasties and gooseberry fool)
Post by: Jakob W on 07 February, 2016, 07:49:54 pm
Post by: mcshroom on 07 February, 2016, 09:13:36 pm
Post by: rafletcher on 10 February, 2016, 08:36:53 am
Edit: The pesto has been located :thumbsup:
Post by: Ruthie on 10 February, 2016, 10:02:40 pm
Post by: Legs on 18 February, 2016, 08:47:24 am
Post by: Wowbagger on 18 February, 2016, 04:06:37 pm
It is beginning to smell very good indeed.
Post by: rafletcher on 19 February, 2016, 10:56:39 am
Post by: essexian on 19 February, 2016, 10:58:39 am
Its my turn to cook tonight..... ;D
Post by: rafletcher on 20 February, 2016, 01:53:31 pm
Post by: Mrs Pingu on 20 February, 2016, 07:23:53 pm
Post by: Hot Flatus on 20 February, 2016, 07:34:31 pm
Seafood Risotto, with Saffron and Langoustine, with Pan-Fried Sea Bream.
The tiny plate here was for the 4 year old. He ate all the fish but left his risotto. His 6 year old sister did the opposite.
Post by: tiermat on 20 February, 2016, 09:05:34 pm
I couldn't decide on whether we should have seafood, pork or something else, so I decided we would have it all!
Spicy butter beans
Gambas Pil Pil
Patatas Bravas
Tortilla Espanol
Tomorrow night we are having Cordero con Viña Negra, it is cooking in the slow cooker now.
Post by: Ruthie on 20 February, 2016, 09:19:07 pm
Because fuckit.
Post by: mcshroom on 20 February, 2016, 10:04:09 pm
Post by: andrewc on 21 February, 2016, 08:58:43 pm
Burp!
Post by: spesh on 21 February, 2016, 09:34:49 pm
Toasted bread with garlic, oil & heaps of chopped tomatoes, fettuccine with porcini, osso bucco with beans..
Burp!
Osso bucco is rather marvellous, but it's a PITA getting hold of veal shin in my neighbourhood. I could substitute oxtail (which is more easily obtained from Morrisons), but that wouldn't be the same.
#firstworldproblems
Post by: Ruthie on 21 February, 2016, 11:46:07 pm
It was bloody lovely and I had seconds.
Post by: rafletcher on 22 February, 2016, 11:29:47 am
Post by: mcshroom on 22 February, 2016, 02:26:20 pm
Post by: Mrs Pingu on 22 February, 2016, 05:28:57 pm
Something involving chicken thighs, as they go out of date today. Not sure what yet.Chicken in white wine sauce with bacon and pasta?
Post by: Jakob W on 22 February, 2016, 06:21:32 pm
Pondering whacking the crumble in the freezer in the oven for dessert.
Post by: mcshroom on 22 February, 2016, 09:23:26 pm
Something involving chicken thighs, as they go out of date today. Not sure what yet.Chicken in white wine sauce with bacon and pasta?
Sounds good. I went for dusting them with paprika and roasting them. Nom :)
Post by: Jakob W on 23 February, 2016, 06:46:42 pm
Post by: Gus on 23 February, 2016, 07:43:59 pm
Post by: Andrew Br on 23 February, 2016, 07:48:45 pm
Slightly disappointing since I was looking forward to the casserole but, even so, the stew is pretty good.
Adding (frozen) peas to bulk it out means that I shall be eating the same thing tomorrow evening ;).
Post by: Jurek on 23 February, 2016, 07:54:51 pm
Trouble is, I have to clear up from last night's supper first.
I am such a kitchen slacker :(
Post by: simonp on 23 February, 2016, 10:35:20 pm
Post by: rafletcher on 24 February, 2016, 11:31:46 am
Post by: rafletcher on 26 February, 2016, 05:47:19 pm
Post by: SteveC on 26 February, 2016, 06:31:52 pm
Very easy and rather scrummy. :smug:
Post by: andrewc on 27 February, 2016, 10:55:39 pm
Post by: ElyDave on 28 February, 2016, 05:47:13 am
Post by: andrewc on 29 February, 2016, 09:39:59 pm
Post by: matthew on 29 February, 2016, 09:48:24 pm
Post by: andrewc on 11 March, 2016, 11:03:42 pm
Post by: Ruthie on 13 March, 2016, 06:53:43 pm
Post by: andrewc on 15 March, 2016, 09:15:30 pm
Post by: Ruthie on 15 March, 2016, 09:27:40 pm
Post by: Ruthie on 16 March, 2016, 08:14:06 pm
Much nicer than maltesers.
Post by: rafletcher on 17 March, 2016, 08:58:10 am
Post by: hellymedic on 17 March, 2016, 12:20:02 pm
Post by: ElyDave on 18 March, 2016, 04:44:46 pm
May make getting up in time for tomorrows Audax and then riding around Cambridgeshire a bit interesting.
Post by: hellymedic on 18 March, 2016, 08:25:44 pm
Post by: andrewc on 18 March, 2016, 08:38:02 pm
*My nose was streaming & my lips are tingling...
Post by: Ruthie on 18 March, 2016, 08:54:32 pm
Post by: rafletcher on 19 March, 2016, 09:51:02 am
Post by: vantage on 24 March, 2016, 08:16:53 pm
I had one burger.
:facepalm:
Post by: ElyDave on 24 March, 2016, 09:33:40 pm
Cheese, biscuits, nuts, fruit for me this evening after yoga. Had a nice sauted PSB, shallots, mushrooms with venison in a cream and red wine sauce. I seem to be favouring warm and hearty at lunch while I'm working from home for a while.
Post by: rafletcher on 25 March, 2016, 10:55:01 am
Post by: spesh on 25 March, 2016, 11:55:07 pm
Post by: L CC on 26 March, 2016, 02:01:20 am
Post by: mcshroom on 07 April, 2016, 11:35:54 pm
Post by: rafletcher on 08 April, 2016, 08:32:19 am
Edit: And very nice it was too, especially as I changed my usual method to put the noodles in last (still learning after 40 years of cooking!).
Post by: hellymedic on 09 April, 2016, 05:58:47 pm
Menu is on the noticeboard but I've not yet read it...
ETA
Cream of Vegetable soup
Breaded breast of chicken stuffed with mozzarella, Italian sauce, Mediterranean vegetables and sautéed potatoes
Fresh Fruit salad, Welsh cheesecake
Post by: rafletcher on 10 April, 2016, 10:49:50 am
Post by: tiermat on 10 April, 2016, 11:11:29 am
Tomorrow night it will be beef stew.
I love having time to think through menus then shop accordingly!
Post by: hellymedic on 10 April, 2016, 02:21:40 pm
Will update with menu eventually.
ETA Mushrooms in cream sauce in pastry basket
Roast beef, Yorkshire Pudding, Seasonal vegetables
Home-made Desserts.
Imminent!
Post by: Mrs Pingu on 10 April, 2016, 03:33:15 pm
Post by: Jakob W on 13 April, 2016, 08:33:28 pm
Post by: mrcharly-YHT on 14 April, 2016, 04:25:44 pm
Post by: Jakob W on 14 April, 2016, 06:37:54 pm
Post by: rafletcher on 15 April, 2016, 02:20:16 pm
Post by: rafletcher on 16 April, 2016, 04:16:05 pm
Post by: ElyDave on 16 April, 2016, 10:18:43 pm
Had oodles of veg, shallots, courgettes, peppers, beans, brocollis, pak choi, and a yummy squash. They had spongy tofu, I had fish.
Mouth is watering just thinking about it.
Post by: pcolbeck on 17 April, 2016, 06:26:57 pm
Post by: tiermat on 17 April, 2016, 07:14:12 pm
It was yummy.
Post by: hellymedic on 17 April, 2016, 09:26:22 pm
Roast chook.
It was yummy.
My roast chook is not quite roast - we should eat it at 10 o'clock when Himself returns from The Gym.
Post by: ElyDave on 17 April, 2016, 09:47:15 pm
Post by: rafletcher on 23 April, 2016, 02:49:16 pm
Post by: SteveC on 23 April, 2016, 03:36:08 pm
Post by: rogerzilla on 03 May, 2016, 08:53:36 pm
Post by: Ruthie on 03 May, 2016, 09:09:06 pm
Nom.
Post by: Tim Hall on 03 May, 2016, 09:27:42 pm
Post by: T42 on 04 May, 2016, 08:25:01 am
Post by: rafletcher on 04 May, 2016, 03:52:03 pm
Post by: rafletcher on 29 May, 2016, 04:37:53 pm
Post by: L CC on 29 May, 2016, 06:54:24 pm
Post by: Chris S on 29 May, 2016, 07:08:24 pm
Parmo. Waiting for me off the train, please.
;D Marcos to the Rescue!
Post by: IanDG on 29 May, 2016, 07:23:58 pm
Post by: Ruthie on 29 May, 2016, 09:09:00 pm
Parmo. Waiting for me off the train, please.
Oh dear. She's only gone native :o
Post by: Cudzoziemiec on 30 May, 2016, 11:42:21 am
Post by: Cudzoziemiec on 30 May, 2016, 11:51:34 am
£6 for a tiny bunch! It's a weed, grows wild in the fields! It's just getting to the right fields...
Post by: rafletcher on 03 June, 2016, 06:51:49 pm
Post by: Legs on 03 June, 2016, 07:10:23 pm
Post by: Jakob W on 06 June, 2016, 06:12:24 pm
Post by: pcolbeck on 07 June, 2016, 04:09:37 pm
Post by: Bledlow on 07 June, 2016, 11:34:39 pm
I have never bought rhubarb, except when served in a restaurant. We're currently giving it away in bulk because the pitiful little one leaf plant given to me by a neighbour a few years ago has turned into a triffid & is trying to take over the allotment. I was obviously too generous with the compost.
Post by: Feanor on 15 July, 2016, 05:38:37 pm
Post by: SteveC on 15 July, 2016, 06:25:26 pm
Post by: hellymedic on 15 July, 2016, 08:07:55 pm
Fried fish and Johnny cakes.
It's not Saturday night!
Post by: Feanor on 15 July, 2016, 11:27:39 pm
Fried fish and Johnny cakes.
It's not Saturday night!
Indeed. It were Mrs F who pointed out the choon when we were at dinner last night.
For the record, Johnny cakes are basically donuts without a sugar coating.
Post by: rafletcher on 22 July, 2016, 02:41:46 pm
Post by: numbnuts on 22 July, 2016, 06:50:52 pm
Post by: tiermat on 22 July, 2016, 08:43:11 pm
Post by: cycleman on 22 July, 2016, 09:35:51 pm
Post by: Mr Larrington on 22 July, 2016, 10:36:37 pm
A Thali from Ghandi's Flipflop. Yummy it was and yes, I am at a festival.
That truly is the epitome of hipster food gone made. Have you informed wewantplates.com?
Post by: tiermat on 22 July, 2016, 10:49:06 pm
A Thali from Ghandi's Flipflop. Yummy it was and yes, I am at a festival.
That truly is the epitome of hipster food gone made. Have you informed wewantplates.com?
Fortunately it was served, not on a Flipflop, but on a plate!
Post by: Mr Larrington on 23 July, 2016, 01:38:45 am
Post by: Feanor on 23 July, 2016, 06:25:41 pm
We have lit the outdoor-thing-that-cannot-be-named.
Post by: Marco Stefano on 31 July, 2016, 07:01:48 pm
Post by: ElyDave on 10 August, 2016, 09:18:01 pm
Expensive, but worth it
Post by: andrewc on 10 August, 2016, 10:09:02 pm
Post by: Ruthie on 10 August, 2016, 10:15:54 pm
Post by: Mrs Pingu on 10 August, 2016, 10:35:02 pm
Tasting menu at the Flying Elk in Stockholm, with their beer tasting menu to accompany.
Expensive, but worth it
Mmm, sounds nice :P
Post by: lou boutin on 11 August, 2016, 09:16:27 am
Post by: Riggers on 11 August, 2016, 09:34:46 am
Post by: Riggers on 12 August, 2016, 03:59:33 pm
Post by: andrewc on 23 August, 2016, 07:53:01 pm
Post by: Bledlow on 23 August, 2016, 08:27:05 pm
[Edit] Forgot to say: fennel & kabu on the side. Also home grown.
Post by: Julian on 23 August, 2016, 08:50:51 pm
Post by: Tim Hall on 23 August, 2016, 09:04:28 pm
Post by: rafletcher on 24 August, 2016, 03:27:53 pm
Post by: andrewc on 24 August, 2016, 09:04:37 pm
Post by: rafletcher on 25 August, 2016, 09:37:27 am
Post by: lou boutin on 26 August, 2016, 02:32:32 pm
Post by: phantasmagoriana on 26 August, 2016, 07:06:32 pm
Post by: SteveC on 26 August, 2016, 08:26:52 pm
Risotto is a GOOD THING.
Post by: rafletcher on 27 August, 2016, 03:58:14 pm
Post by: tiermat on 28 August, 2016, 02:15:39 pm
Post by: TimO on 28 August, 2016, 04:47:26 pm
It's just one of my favourite meals, and really easy to prepare.
Post by: Ruthie on 28 August, 2016, 04:53:38 pm
Post by: Morat on 29 August, 2016, 11:45:42 pm
It's not precisely carb free but pretty good.
Post by: rafletcher on 12 September, 2016, 10:45:59 am
Roast chicken, carrots and steamed broccoli. My gravy skills are improving :)
It's not precisely carb free but pretty good.
What I do for roast chicken gravy, is to turn 2 x carrots, 2 x celery sticks and 1 x large onion (without skin, it darkens the gravy) into batons/slices to act as a trivet for the bird. I'll generally add a couple of bay leaves, some fresh thyme twigs, and a couple of bashed garlic cloves, then top up to the level of the veg with boiling water before banging it in the oven. I'll loosely cover the breast with some foil until the last 20 mins of so, but won't seal the bird into the roasting tin.
Then, when done, I tip any juices from the cavity of the bird into the tin, and remove it to rest. Take a potato masher and squish all the veggie bits to squash out the flavour, and sieve (in my case into a gravy separator to remove the fat) the liquid. Season/thicken as required.
Post by: rafletcher on 12 September, 2016, 10:47:45 am
Post by: andrewc on 20 September, 2016, 10:35:36 pm
Post by: T42 on 30 September, 2016, 04:13:30 pm
Post by: Tim Hall on 04 October, 2016, 10:43:41 pm
Post by: simonp on 05 October, 2016, 01:16:44 pm
Lee Kum Kee black bean garlic paste is very nice. The jar says to use within two weeks of opening. Well what a shame that is.
Post by: simonp on 05 October, 2016, 09:02:02 pm
Post by: hellymedic on 05 October, 2016, 09:06:41 pm
Post by: ian on 05 October, 2016, 09:33:38 pm
Post by: hellymedic on 05 October, 2016, 11:07:53 pm
My roast dinner was pretty lazy but only the gravy granules were 'manufactured'.
Post by: HeltorChasca on 06 October, 2016, 06:30:39 pm
Post by: Feanor on 06 October, 2016, 06:35:41 pm
Post by: ian on 06 October, 2016, 07:42:34 pm
A southern pepper curry. Out of a packet because I'm lazy. Actually, the Spice Tailor stuff makes a pretty good curry with next to no faff and appears comprised of real ingredients. I throw it and some chicjen in the slow cooker at lunchtime and spend the rest of day marinating in my own saliva as my house takes on the aroma of an Indian restaurant.
Hmm. I'm a fan of their fiery goan and southern pepper curries. I think all the ones I've had have been fine – they can be bit variable which may mean they're not entirely made by machines – and certainly as good as I can make (lacking the impatience to grind up fresh spices and taking authenticity to the point of spending the following two days clutching my gut and trying not to vomit and shit at the same time), and about six million light years better than the average muck a takeaway spews out.
I always throw it all in the slow cooker and leave all day. I don't think I've ever tried to cook it as per the instructions. It's been pointed out I don't follow instructions. To be fair, I excuse myself by never reading the instructions. Life is better with the mystery.
Tonight I'm eating best before the day before yesterday cauliflower cheese soup and some pecan spelt bread that is contemplating a buttery future in the bread machine as I write. As my wife is going away tomorrow she says we can declare tonight a honorary weekend night and break out the gin. I think I have all the major food groups covered.
Post by: HeltorChasca on 06 October, 2016, 07:46:41 pm
Think it needs to hang a bit...
C'est corigé! Sadly I haven't the facilities. I do have a cool shed under a beech tree, but it's still too warm and damp in Somerset. Interestingly it wasn't flies circling me this evening while I was prepping the deer. It was wasps!
Post by: rafletcher on 09 October, 2016, 08:29:07 pm
Post by: simonp on 11 October, 2016, 12:45:36 am
Tonight there were some steaks. But I get bored of frying them and serving with the same stuff all the time so tonight I cut them into strips and we had beef in black bean sauce.
Post by: Bledlow on 12 October, 2016, 11:00:35 pm
Mrs B is taking leftovers to work for lunch tomorrow. She's left enough for me.
Post by: Gattopardo on 18 October, 2016, 05:41:02 pm
Nice an spicy to remove my cold.
Post by: ElyDave on 19 October, 2016, 07:46:46 pm
have I got my adjectives in the right order?
Post by: Jakob W on 30 October, 2016, 05:59:05 pm
Post by: hellymedic on 30 October, 2016, 07:17:55 pm
This lean mix migh help compensate for last night's rich curry.
Post by: Wowbagger on 30 October, 2016, 07:21:40 pm
Sadly, the meat has no proper crackling on it but a sheet of artificial crackling that has been glued on, and didn't seem to respond at all to being bunged in a pre-heated oven at gas mark 9. I don't know why they bother with that crap.
Post by: Jakob W on 01 November, 2016, 10:47:09 am
Post by: rafletcher on 01 November, 2016, 12:11:18 pm
Post by: Jakob W on 01 November, 2016, 08:42:23 pm
Just stuck some shin beef, veg, and the best part of a bottle of red in the slow cooker; am thinking I'll go Italian this evening and serve it with polenta, bitter greens, and with some gremolata on top. I
A pass through the supermarket's reduced aisle came up with rainbow chard and calabrese and romanesco broccoli as sides and lemon tart for dessert. Reader, it was utterly delicious.
Post by: pcolbeck on 02 November, 2016, 05:06:17 pm
Post by: Ruthie on 02 November, 2016, 05:08:18 pm
Ooh and I've got some nice pomegranate juice to drink with it :thumbsup:
Post by: rafletcher on 02 November, 2016, 08:29:51 pm
Post by: rafletcher on 03 November, 2016, 10:25:25 am
Post by: Aunt Maud on 03 November, 2016, 05:09:07 pm
Post by: HeltorChasca on 03 November, 2016, 05:26:08 pm
I had some venison and it was most scrummy.
Post by: SteveC on 03 November, 2016, 06:38:42 pm
Post by: rafletcher on 05 November, 2016, 07:02:10 pm
Post by: Wowbagger on 05 November, 2016, 07:08:22 pm
Post by: hellymedic on 05 November, 2016, 07:34:47 pm
Post by: cycleman on 05 November, 2016, 08:12:55 pm
Post by: Ruthie on 06 November, 2016, 06:03:00 pm
Post by: L CC on 06 November, 2016, 06:24:48 pm
Roast beef, Yorkshire pudding, sweet potatoes & broccoli.
Were you here??? I didn't notice you at the table and yet, that was our menu.
ETA, actually, no. We had sprouts.
Post by: hellymedic on 06 November, 2016, 06:30:46 pm
David doesn't like sprouts.
Salmon and veg tonight. Veg not yet determined.
Post by: ElyDave on 06 November, 2016, 06:53:43 pm
Post by: Jaded on 06 November, 2016, 06:57:30 pm
Post by: hellymedic on 06 November, 2016, 06:59:37 pm
Might not.
Post by: Aunt Maud on 07 November, 2016, 10:27:02 am
Post by: rafletcher on 07 November, 2016, 10:40:48 am
Post by: Aunt Maud on 08 November, 2016, 03:46:51 pm
(http://i1291.photobucket.com/albums/b557/Bugloss/IMG_2106_zps8jele0cm.jpg)
Post by: rafletcher on 16 November, 2016, 06:35:39 pm
Post by: rafletcher on 21 November, 2016, 05:53:49 pm
Post by: citoyen on 21 November, 2016, 08:02:00 pm
Post by: citoyen on 21 November, 2016, 08:02:46 pm
Celeriac and chestnut soup. Made with duck stock. Yum.
Ooh, that sounds rather good!
Post by: spesh on 21 November, 2016, 08:14:44 pm
It should provide some relief from the clod that's afflicting me...
Post by: SteveC on 10 December, 2016, 08:37:19 pm
Simple but effective.
Post by: ElyDave on 08 January, 2017, 03:39:08 pm
Will report back later.
Post by: rafletcher on 08 January, 2017, 04:59:41 pm
We were watching Rick Stein last night and he cooked Kozani chicken with prunes, saffron and paprika. We were intending to have a chicken dish tonight anyway (co-incedentally also one of his) but needed to buy one of the ingredients this morning. So, seeing the recipe was on the BBC website, we switched. Recommended. Chicken poached with saffron. While that's happening, slice and sweat some red onions, then add paprika and cook for a minute or two. Then add the chicken, some prunes and most of the stock. Cook for another 20 minutes.
Simple but effective.
I did that one too, the recipe can be googled.
Tonight it's ham and chicken salad with baked potato.
Post by: ElyDave on 08 January, 2017, 07:35:15 pm
I'm planning to cobble together a gratin/tartiflette type thing this evening with a variety of veg - shallots, sprouts, parsnips, squash - some smoked salmon, a dash of cream, plenty of cheese and a decent bit of seasoning including some chilli I think. Then whack it in the oven for a bit of crispiness
Will report back later.
It was bloody good, spicy, salty, unctuous, everything you want after a hard ride.
Post by: andrewc on 08 January, 2017, 09:30:55 pm
Post by: Ham on 19 January, 2017, 07:54:57 pm
Post by: Jurek on 19 January, 2017, 08:23:24 pm
With coleslaw & rocket and carrot salads and seedy toasted pitta breads.
Post by: Canardly on 19 January, 2017, 08:33:49 pm
Post by: hellymedic on 19 January, 2017, 11:34:54 pm
Post by: Aunt Maud on 31 January, 2017, 10:50:54 pm
(http://i58.photobucket.com/albums/g252/Aunt_Maud/8b0e2e32-cbb3-41d4-b7b6-02863aac87f2_zpsehy43rlb.jpg)
Post by: tiermat on 01 February, 2017, 09:15:03 am
Post by: Ashaman42 on 01 February, 2017, 04:13:42 pm
Post by: Aunt Maud on 04 February, 2017, 08:00:25 pm
Mmmmmmm, whale and chips.
(http://i58.photobucket.com/albums/g252/Aunt_Maud/8b0e2e32-cbb3-41d4-b7b6-02863aac87f2_zpsehy43rlb.jpg)
I'm pleased to confirm that the Pike was very nice, both as traditional fish and chips and baked in butter with green peppers and a little bit of onion.
Post by: Crumbling Nick on 05 February, 2017, 05:26:43 pm
Coincidentally Mrs N & I encountered pike somewhere on a fishmongerish slab last week & suspected that it might need a good reputation before we'd try it. I'm not an angler - far too impatient - so am very ignorant of the culinary virtues of most of our freshwater ("coarse") fish.Mmmmmmm, whale and chips.
(http://i58.photobucket.com/albums/g252/Aunt_Maud/8b0e2e32-cbb3-41d4-b7b6-02863aac87f2_zpsehy43rlb.jpg)
I'm pleased to confirm that the Pike was very nice, both as traditional fish and chips and baked in butter with green peppers and a little bit of onion.
I am encouraged to discover more.
Post by: hellymedic on 05 February, 2017, 06:34:28 pm
Post by: hellymedic on 05 February, 2017, 06:38:33 pm
I will leave herb selection to David and expect a surprise...
Post by: Crumbling Nick on 05 February, 2017, 10:11:48 pm
Luncheon was more enterprising. I baked a couple of pheasant breasts, ready wrapped in streaky bacon, gathered from the local market on Friday. One huge baked Niclola potato & a similarly huge roasted parsnip (suitably cut, well soaked in olive oil with chopped fresh herbs from the garden) served 2 of us with the aid of a bunch of young spinach that was so unlike the supermarket stuff that I need to ask the grower why it was so good. Sauce was a golden roux gravy with a bit of sweetish white wine & some undrinkably acid, cheap (£1-75/bottle!) red wine.
I'll have leftovers tomorrow ;D .
Post by: madcow on 05 February, 2017, 11:43:06 pm
The last brace that we acquired had fallen of the back of the shooting party's lorry (literally).
Post by: Cudzoziemiec on 23 February, 2017, 08:24:58 pm
Post by: Ruthie on 28 February, 2017, 09:19:57 pm
Nom.
Post by: Ashaman42 on 01 March, 2017, 05:35:30 pm
Everyone at work said just have both but methinks that might be a smidge greedy.
Post by: SteveC on 01 March, 2017, 06:29:24 pm
I know we're a day late but we were eating in the pub last night. It's our 'fee' for running the quiz there.
Post by: andrewc on 22 March, 2017, 09:13:03 pm
Post by: hellymedic on 24 March, 2017, 01:40:32 pm
Partner thinks it weird I am putting oranges in the stew.
I see no reason why not.
I think he has no sense of adventure.
1) 0.5kg carrots ordered, 1.4kg supplied & unsolicited family pack of 12 oranges.
Post by: numbnuts on 24 March, 2017, 01:53:19 pm
Post by: hellymedic on 27 March, 2017, 12:37:17 pm
Post by: Basil on 27 March, 2017, 05:06:13 pm
Luckily, she needs to use up 4½ days leave this week or lose it at the end of march.
She may work, ahem, from home for the remaining half day. ;)
Post by: tiermat on 22 April, 2017, 03:51:29 pm
Extra chorizo on the side, salad and veg.
I can't wait...
Post by: TimO on 22 April, 2017, 06:04:31 pm
It's still cooking, so here it is before it went into the oven!
(http://balius.sp.ph.ic.ac.uk/~timo/food/small.php?size=300&file=IMG_20170422_163932_adj.jpg) (http://balius.sp.ph.ic.ac.uk/~timo/food/IMG_20170422_163932_adj.jpg) (http://balius.sp.ph.ic.ac.uk/~timo/food/small.php?size=300&file=IMG_20170422_164054_adj.jpg) (http://balius.sp.ph.ic.ac.uk/~timo/food/IMG_20170422_164054_adj.jpg)
Post by: phantasmagoriana on 25 April, 2017, 05:37:57 pm
Post by: tiermat on 25 April, 2017, 05:38:53 pm
Post by: Jakob W on 25 April, 2017, 06:09:31 pm
Post by: Ashaman42 on 26 April, 2017, 05:17:01 pm
Post by: andrewc on 03 May, 2017, 09:35:54 pm
Gently fry leftovers in large pan, dunk in beaten egg, tip into a hot small frying pan until the bottom sets, sprinkle with parmesan & stick under the grill while you pour the wine.
Post by: tiermat on 21 May, 2017, 06:01:05 pm
Post by: hellymedic on 22 May, 2017, 05:30:37 am
Post by: andrewc on 30 May, 2017, 10:13:54 pm
Finely diced garlic, shallot, chorizo & the cherry tomatos that are a bit too soft, simmer in olive oil. Microwave some potatoes, then slice them & add to the mix.
Gently fry Hake in butter, then pour the rest of the ingredients over it. It won't win prizes for presentation but it was lovely with a chilled bottle of Oakham Citra :P
Post by: Jurek on 02 June, 2017, 10:26:58 pm
Just needed some spring onions.
M&S Food @ London Bridge didn't have any.
But they did have 20 minute Chicken Jalfrezi with Pilau Rice.
It was good, but I must remember to add more Oomph! to it next time.
Kedge can wait until tomorrow. :)
Post by: andrewc on 03 June, 2017, 08:16:42 pm
Post by: andrewc on 14 June, 2017, 10:08:10 am
Post by: Ruthie on 16 June, 2017, 08:21:12 pm
Post by: tiermat on 17 June, 2017, 04:54:45 pm
Post by: Feanor on 25 June, 2017, 09:48:29 pm
As you can see, being in ScotlandLand, we get chips too. This was important.
But the main reason I post it is to gross Ian out.
(https://c1.staticflickr.com/5/4207/35532351565_33ea04be69_z.jpg) (https://flic.kr/p/W8SAc8)
Cadiz (https://flic.kr/p/W8SAc8) by Ron Lowe (https://www.flickr.com/photos/62966413@N04/), on Flickr
Post by: ian on 29 June, 2017, 10:05:15 pm
Ugh, molluscs. Eek, crustaceans. I can eat mussels if I don't think about it. But I undoubtedly at some point do, usually as one slithers over my tongue. I can only do it in Belgium, on account of the ready availability of suitable beer-based mollusc antidotes. I can't do crustacea, too many bad experiences. The Baltimore Incident. Frankly a meal shouldn't feel like it's a scene cut from Starship Troopers. Oh and the time my girlfriend (at the time), a born-and-bred Boston girl, decided to demonstrate her lobster necropsy skills by dismembered an epic Maine crustacean right in front of me. She had a cute little bib. I had a nice shirt. That ended up decorated with lobster guts. Was that me? she says. I don't bloody well see anyone else dismembering a lobster in front of me do I now? Oh I love it when you talk British to me, she says.
It wasn't the worst evening ever. But it would have been even better without the lobster guts.
Post by: andrewc on 29 June, 2017, 10:32:07 pm
I was in no danger of vomiting, they were not that bad. Very, very sea foody. Very briny, like taking a mouth & noseful when swimming at the beach...
Interesting combination of textures & flavours, but not one I'd really be incllned to repeat.
We'd booked early for an after work meal & were the only people in there until another couple arrived. The waitress got the order confused..... :facepalm:
Food was lovely, but we both thought the total a tad pricey, especially the £30 for 4 glasses of beaujolais.... £91 for about 7-8 small plates, 4 glasses of wine & 2 decent cocktails (Old Fashioned & Sidecar)
https://confidentials.com/liverpool/restaurant-review-petit-parle-Liverpool?id=5942811cd5b36
Post by: rafletcher on 30 June, 2017, 02:28:52 pm
Post by: Eccentrica Gallumbits on 22 July, 2017, 10:32:46 pm
Post by: Mrs Pingu on 22 July, 2017, 10:43:09 pm
I've just eaten oysters, for the first & I suspect last time. 3 big juicy oysters, from the Menai Strait. One with Tabasco, one with Worcestershire sauce, one with dill pickle & vodka
I've only had oysters the once, and took some persuading. These were in New Orleans and I think were Oysters Rockerfeller. At any rate they were covered in crunchy cheese and, as with all food in Nola, an unhealthy bucket of butter. They were very tasty. Not remotely tempted to eat them raw with the texture of snot though...
Post by: T42 on 23 July, 2017, 08:37:45 am
Anyway, last night I had beef carpaccio with a basil marinade and tomatoes from a neighbour's garden, with fresh baguette and butter. Yum.
Post by: citoyen on 23 July, 2017, 01:47:02 pm
Local folk knowledge is that when the baby oysters are born off the coast of Whitstable, they swim off for a lap of the Isle of Sheppey and by the time they get back to base (about three years later, iirc), they are ready to eat. This one looked like it must have done several laps.
I got to wondering what an oyster that big would be like to eat, but there are signs everywhere warning you not to eat shellfish off the beach* so I left it. Probably too much of a mouthful to eat whole from the shell, but might be good in a steak and oyster pie. I wouldn't eat them at this time of year anyway - the old adage about an R in the month is sound advice, partly because they don't keep well in hot weather, but mostly because they're not at their best in summer anyway - summer is spawning season for oysters, and they can be chewy and snotty; they're at their best in late autumn/early winter when they're plump and creamy. Preferably washed down with a strong, dark stout, breton cider or champagne.
*The ones you buy in the fish market are kept in purification tanks for a while after harvesting to flush out the nasties from the estuary.
Post by: rafletcher on 23 July, 2017, 01:53:14 pm
Post by: lahoski on 26 July, 2017, 07:47:20 pm
And then some parmigiana. :thumbsup:
Post by: Jakob W on 10 September, 2017, 07:37:27 pm
Post by: dim on 10 September, 2017, 07:42:23 pm
This was dinner last night, a wedding anniversary dinner and also after Mrs F's first 100k.
As you can see, being in ScotlandLand, we get chips too. This was important.
But the main reason I post it is to gross Ian out.
(https://c1.staticflickr.com/5/4207/35532351565_33ea04be69_z.jpg) (https://flic.kr/p/W8SAc8)
Cadiz (https://flic.kr/p/W8SAc8) by Ron Lowe (https://www.flickr.com/photos/62966413@N04/), on Flickr
I'd pay very good money for that meal .... my sort of food
Post by: hellymedic on 10 September, 2017, 07:47:42 pm
Kids had pizza whilst she enjoyed seafood.
David was grossed out by photo alone.
Post by: ian on 10 September, 2017, 09:52:01 pm
But anyway, seafood, I can eat fish out of tins. I don't know what canning does to fish, but I'll happily eat my own body weight in tinned tuna and salmon. Oh, and sardines. I love tinned sardines. I must have cat genes, our cats are pretty meh on fresh fish, but they merely hear a can being opened and it's Crazy Town. Me and Bad Cat ate two tins of sardines last night just because we could. Seriously, we both just sat on the kitchen floor stuffing them in our mouths. We're class. Don't tell my wife. The cat hadn't even been drinking. At least I had an excuse.
I also like fish fingers. Obviously. What 80s kid doesn't?
I think it's the smell. I have a hypernose, I can detect fish a mile off and it triggers an ick reaction. I'm not good with smells. I have a deep-seated paranoia about having BO. I make people sniff me all the time to be sure. No, they say, and then go sit in another train carriage. I don't understand it.
No fish tonight. A big chicken curry that's been cooking in the slow cooker all day and roasted spiced cauliflower that's doing its roasting as we write. Fortunately the cat likes poppadoms.
Post by: jsabine on 11 September, 2017, 12:10:31 am
This was dinner last night, a wedding anniversary dinner and also after Mrs F's first 100k.
I'd pay very good money for that meal
It's two and a half months old. I'd be very, very wary.
Post by: andrewc on 11 September, 2017, 08:21:19 pm
Post by: Ham on 22 September, 2017, 07:44:10 pm
Tonight I haz fillet steak ;D :thumbsup: (with a gratin dauphinoise and beans)
Post by: numbnuts on 22 September, 2017, 07:51:49 pm
Post by: hellymedic on 22 September, 2017, 07:53:01 pm
In Waitrose meat counter tonight, there was roughly 25% of a fillet. It had a reduced sticker on in. If I was to be scrupulously honest I could probably see that the £43/kg had been reduced to £26/kg, but the 2 was in marker pen and not exceptionally clear. So, I ask the assistant how much. £6/kg quoth she.
Tonight I haz fillet steak ;D :thumbsup: (with a gratin dauphinoise and beans)
:) ;D
Post by: ian on 25 September, 2017, 11:22:06 pm
Post by: hellymedic on 25 September, 2017, 11:25:35 pm
The cupboards and fridge are full.
Hope opened tin of cat food stays in fridge...
Post by: ElyDave on 26 September, 2017, 03:18:22 pm
Yesterday I dug out some chicken thighs from the freezer, a bottle of not very good Beaujolais. I had all the rest of the ingredients to hand and now I have enough coq-au-vin that I don't need to cook for myself again until Friday.
Post by: matthew on 28 September, 2017, 05:29:19 pm
Post by: ian on 03 October, 2017, 08:32:08 pm
Awesome.
Post by: Pedal Castro on 03 October, 2017, 08:36:32 pm
Post by: hellymedic on 06 October, 2017, 09:35:49 pm
Microwave mash: potato, carrot, milk and oil - real comfort baby food.
Post by: Jakob W on 08 October, 2017, 09:02:49 pm
Post by: Eccentrica Gallumbits on 08 October, 2017, 09:28:43 pm
Post by: pucklie24 on 13 October, 2017, 02:21:37 pm
Post by: ian on 14 October, 2017, 09:35:35 pm
Post by: rafletcher on 14 October, 2017, 10:23:17 pm
Post by: wolarry on 25 October, 2017, 09:26:40 am
Post by: pcolbeck on 25 October, 2017, 04:25:37 pm
Post by: campagman on 25 October, 2017, 08:22:51 pm
Post by: andrewc on 28 October, 2017, 08:26:33 pm
There is enough for another meal as well, the problems of cooking for one.
Post by: andrewc on 04 November, 2017, 07:47:58 pm
Post by: ian on 04 November, 2017, 08:04:21 pm
Post by: pcolbeck on 06 November, 2017, 06:31:05 pm
Post by: Jack Standish on 08 November, 2017, 06:47:48 am
Post by: hellymedic on 08 November, 2017, 04:13:18 pm
Beans have been soaked and boiled for 10 minutes. Now been added to simmering diced beef and tinned tomatoes.
Will add seasoning and other vegetables later but my legs need a rest.
Not planning to eat till 9pm.
Post by: pcolbeck on 08 November, 2017, 04:25:16 pm
Post by: ian on 08 November, 2017, 05:11:06 pm
Post by: campagman on 08 November, 2017, 05:24:43 pm
Post by: Thing2 on 08 November, 2017, 06:27:44 pm
Post by: dim on 08 November, 2017, 09:35:44 pm
https://www.bbcgoodfood.com/recipes/chicken-kiev-quesadilla (https://www.bbcgoodfood.com/recipes/chicken-kiev-quesadilla)
(https://www.bbcgoodfood.com/sites/default/files/styles/recipe/public/recipe/recipe-image/2016/12/quesadilla.jpg?itok=amQNECqN)
very nice .... she used roast chicken left overs and a bit of reggae reggae sauce on the side served with home made chips and greek salad (with feta cheese and olives)
Post by: rafletcher on 09 November, 2017, 11:28:58 am
Post by: spesh on 28 November, 2017, 08:55:04 pm
Post by: tiermat on 03 December, 2017, 05:39:51 pm
Post by: pcolbeck on 03 December, 2017, 05:46:49 pm
Post by: rafletcher on 05 December, 2017, 05:27:20 pm
Post by: hellymedic on 06 December, 2017, 03:19:55 pm
Post by: Basil on 06 December, 2017, 04:06:04 pm
No. It's actually a lot better than it sounds. Proper BEEF sausages, (which are becoming increasingly difficult to find >:( ), lots and lots of red bell pepper. Wrap in choux pastry and Bob's your dodgy relative. :P
Post by: hellymedic on 07 December, 2017, 01:57:29 pm
Brent Cyclists Christmas meal at Rose Vegetarian. Wading through the menu...
And very good it was too!
FAR too much food, lassi in which the straw stood upright, £20/head including tip and service charge.
Maybe not a 'fine dining' experience for a carnivorous imbiber but the veggie/vegan/medically off booze won't have had the 'missing out' sentiment they get at some hostelries.
Post by: Mrs Pingu on 08 December, 2017, 04:49:38 pm
Hopefully will be nommy. Pingu will be disappointed that there is no mayo for the frites.
Post by: Jakob W on 10 December, 2017, 06:32:49 pm
Post by: pcolbeck on 11 December, 2017, 05:39:46 pm
Post by: tiermat on 11 December, 2017, 06:49:46 pm
I am getting addicted to this! I can't find it aged to my requirements, so I buy the best I can and continue the aging in our fridge, which I have discovered is perfect for it.
Cooked until it had an internal temperature of 60C, then rested for a good hour. Roasties, spring greens and a lushous gravy made up the plate.
Nom!
Post by: Somnolent on 11 December, 2017, 07:52:21 pm
The 5-2 diet is working, albeit very slowly, but there is a chance that when I get on the scales tomorrow morning I shall have achieved the target weight. (wot I was a quarter century ago as a twenty a day smoker) - but should certainly be within 0.5kg
No doubt Crimbo will require another 6 months to stabilise at that level.
Post by: Ham on 17 December, 2017, 08:19:31 am
I am getting addicted to this! I can't find it aged to my requirements
Any time you are visiting
https://www.thegingerpig.co.uk/shops/wanstead-high-street/
Although to be fair the Southwark branch is likely the more convenient.
As an added bonus their prices will help cure the addiction.
Post by: hellymedic on 17 December, 2017, 02:06:27 pm
Post by: rafletcher on 23 December, 2017, 05:32:21 pm
Post by: hellymedic on 24 December, 2017, 11:08:43 pm
Really pleased with apple sauce: Bramley, 2 suboptimal Coxes, suboptimal satsumas & clementine, mixed dried fruit. Definite festive improvement on usual apple mush.
Post by: Ruthie on 24 December, 2017, 11:12:21 pm
Post by: hellymedic on 25 December, 2017, 08:53:38 pm
Don't yet know which pudding!
Post by: hellymedic on 16 January, 2018, 09:27:16 pm
Post by: pcolbeck on 19 January, 2018, 05:19:45 pm
Post by: hellymedic on 19 January, 2018, 06:02:48 pm
Post by: Jakob W on 26 January, 2018, 06:57:55 pm
Post by: hellymedic on 30 January, 2018, 01:58:13 pm
Mediocrity personified, quelle surprise!
Starter Sharing Platter: Lots of tasty things for not too much cash - kofta, chicken wings, flat bread, potato skins, breaded mushrooms, 3 sauces.
David had to ask the waitress for a plate. she brought a tiny, saucer-sized thing, just for him...
Main course: Minted lamb rump for him - seemed OK
Salmon for me - fair. New potatoes were partly mashed with some herbs but were DULL.
Vegetable Medley: Having ordered our food in advance, this never came until we asked for it separately and most folk had almost finished their main course. The broccoli was still FROZEN.
Desserts: I wanted a 'Mini-Pud and Costa Coffee'. My preferred Passion Fruit Cheesecake was unavailable, as was the Chocolate Torte, leaving me with Bakewell Pie - OK but not my favourite.
Because this was a group booking, they did not accept my valid Beefeater discount code.
Meh!
Post by: pcolbeck on 02 February, 2018, 08:29:13 pm
Tonight Mrs Pcolbeck has gone out with some friends and so I'm home alone. Couldn't be bothered and so it's take away pizza and a bottle of Chianti.
You really have to be in a can't be arsed mood when a takeaway involves a 10 mile round trip...
Post by: hellymedic on 03 February, 2018, 02:04:09 am
Partner had concert at Tea House Theatre in Vauxhall. We'd had only a light lunch before we left our house...
Post by: tiermat on 03 February, 2018, 07:51:29 am
Loaded potato wedges followed by a hotshot Calzone. Far too much food, so we ended up getting a load "to go"
Oh and birthday cake (it is TLD's 14th birthday today, hence the visit)
Post by: andrewc on 06 February, 2018, 12:15:45 am
Post by: andrewc on 17 February, 2018, 05:15:39 pm
Post by: Gattopardo on 22 February, 2018, 08:52:32 pm
Was lovely.
Post by: andrewc on 24 February, 2018, 09:01:32 pm
Post by: pcolbeck on 25 February, 2018, 04:42:11 pm
Post by: Mrs Pingu on 25 February, 2018, 04:43:47 pm
Post by: numbnuts on 25 February, 2018, 05:51:40 pm
Post by: simonp on 25 February, 2018, 09:58:55 pm
Roast pak choi was a new thing I tried. Very nice, will do that again.
Post by: citoyen on 26 February, 2018, 10:08:01 am
Also cooked some rather splendid red cabbage with apple and juniper to accompany it. Roast potatoes, obviously. And truly excellent gravy, if I say so myself.
Post by: Legs on 27 February, 2018, 11:14:21 am
Post by: Jack Standish on 02 March, 2018, 09:12:49 am
Post by: rafletcher on 02 March, 2018, 03:48:57 pm
Post by: Tim Hall on 10 March, 2018, 08:19:26 pm
Post by: Basil on 10 March, 2018, 08:32:35 pm
Post by: rafletcher on 23 March, 2018, 07:22:18 pm
Post by: ElyDave on 26 March, 2018, 08:03:36 pm
No way those cauli steaks can be a main course for a cyclist
Post by: rafletcher on 14 April, 2018, 08:31:59 pm
Post by: citoyen on 15 April, 2018, 09:01:42 am
This has become something of a family tradition. He had the same meal at a restaurant in St Martin de Ré when he was 8 and it has been his favourite ever since. My version of the sauce is an approximation of what they served based on some guesswork - recipes I’ve found for blue cheese sauce don’t appear to be for the same thing. The key, I think, is to make it in the same pan that you cook the steaks in, while they’re resting, steak Diane style. I usually add a bit of Dijon mustard too, for extra tanginess. And strain the sauce through a sieve to remove the blue bits.
Post by: hellymedic on 15 April, 2018, 11:30:38 am
Post by: telstarbox on 17 April, 2018, 01:03:25 pm
Post by: hellymedic on 17 April, 2018, 01:24:40 pm
We ate too much meat, sugar, bread1, everything at Llanerchindda and really crave for lighter foods!
Tackled the MONSTER (?~600g) sweet potato. Cut slits in skin, zapped on full 15 min, then cut up cos I are both weak and lazy.
I don't believe in 'detox' really but...
1) I average around ½ slice of bread per day but might have had about ten times that amount...
Post by: citoyen on 20 April, 2018, 08:40:18 pm
Did some thinly sliced sweet potato brushed with chilli jam, which worked rather well.
Also an old favourite of very thinly sliced aubergine formed into parcels filled with mozzarella and thyme.
Plus corn on the cob and M&S peppered burgers.
And now I’m bloody stuffed.
Post by: Chris S on 20 April, 2018, 08:43:53 pm
Post by: ian on 20 April, 2018, 08:46:18 pm
Instead monster cauliflower cheese (about the only thing it doesn't contain is monster). It empties the fridge and proves that pretty much anything is edible if there's enough cheese involved.
Post by: ElyDave on 21 April, 2018, 12:34:30 pm
Sun out for five minutes? Better fire up the barbecue - we are British after all.
Did some thinly sliced sweet potato brushed with chilli jam, which worked rather well.
Also an old favourite of very thinly sliced aubergine formed into parcels filled with mozzarella and thyme.
Plus corn on the cob and M&S peppered burgers.
And now I’m bloody stuffed.
butternut squash works as wel, about 1cm thick slices.
I have 2 duck legs to roast tonight, one will go into a salad tomorrow, the other tonight with some roast BN squash and some griddled chicory
Post by: Paul on 22 April, 2018, 06:31:59 pm
Are you here, Waffles?
Post by: hellymedic on 22 April, 2018, 07:09:37 pm
Post by: Paul on 23 April, 2018, 12:06:56 am
I’m not on the facebook so I’ll just send good vibrations.
We also have one of Ravenbait’s recepies now and again.
Post by: rafletcher on 26 April, 2018, 06:30:14 pm
Post by: tiermat on 26 April, 2018, 06:50:15 pm
Post by: Mrs Pingu on 27 April, 2018, 07:23:57 pm
:'(
Post by: SteveC on 27 April, 2018, 07:39:50 pm
Post by: hellymedic on 27 April, 2018, 08:41:16 pm
I will NOT cook fresh until the leftovers have gone.
Post by: Jakob W on 27 April, 2018, 08:46:53 pm
*'Chicken breast stuffed with garlic butter in a ciabatta, herb, and lemon zest crumb'. yeah, whatever - it's a posh Kiev.
Post by: SteveC on 28 April, 2018, 07:22:47 pm
They were huge. One each would have done. Two was seriously greedy.
Post by: Paul on 29 April, 2018, 09:06:34 am
Post by: rafletcher on 29 April, 2018, 11:11:35 am
Post by: Jack Standish on 03 May, 2018, 05:50:27 pm
Post by: hellymedic on 03 May, 2018, 06:16:37 pm
Post by: pcolbeck on 03 May, 2018, 07:15:24 pm
Post by: Basil on 03 May, 2018, 08:02:53 pm
We were supposed to be entertaining dinner guests tonight. I made a marinade of honey, Worcestershire sauce, mustard and tomato and marinated about half a tonne of legs and thighs.
Seems the meal is postponed until Friday. Too late. It's been marinating in the fridge for 18 hours already.
Mrs B and I can hardly move at the moment.
There's still two legs left for my lunch tomorrow
Post by: Mrs Pingu on 12 May, 2018, 09:45:24 pm
I already had spicy beans for lunch.
Don't think it will be cold in the bed tonight O:-)
I love curried sprouts :P
Post by: Mr Larrington on 13 May, 2018, 01:28:14 am
Post by: Jakob W on 18 May, 2018, 09:18:33 pm
Post by: andrewc on 11 June, 2018, 08:41:51 pm
Post by: Wowbagger on 11 June, 2018, 08:44:07 pm
Post by: Vernon on 11 June, 2018, 10:12:06 pm
Eggs, potatoes and onions = tortilla. :smug:
Eggs, potatoes,
Nom.
Post by: spesh on 24 June, 2018, 08:18:59 pm
It's taken an effort of will to leave some for tomorrow... ;D
Post by: telstarbox on 29 June, 2018, 11:33:43 pm
Post by: andrewc on 30 June, 2018, 09:25:32 pm
Post by: ElyDave on 04 September, 2018, 07:56:15 pm
Post by: T42 on 09 September, 2018, 01:40:56 pm
Post by: rafletcher on 09 September, 2018, 02:01:32 pm
Post by: Jakob W on 16 September, 2018, 05:56:33 pm
Post by: ElyDave on 16 September, 2018, 07:06:39 pm
Post by: Basil on 16 September, 2018, 07:30:16 pm
Post by: ElyDave on 16 September, 2018, 07:41:37 pm
Wonders... can I make cucumber gin?
Post by: Basil on 16 September, 2018, 07:55:10 pm
I might try making courgette crisps.
Post by: ian on 25 September, 2018, 08:48:32 pm
I don't get to eat baked beans normally unless I go to a proper greasy cafe as my wife doesn't like them (she doesn't eat the colour red). I don't know how one woman can be so wrong about everything and yet still marry me.
*unreal sausages made out of vegetables, pigs are too cute to eat, unless they're baconized and I still have a quandary. Every time I try to bite into a bacon butty I just picture a pig raising its eyebrows and saying really, I mean REALLY? I just hate being guilt-tripped by imaginary talking animals.
Post by: andrewc on 29 September, 2018, 09:24:39 pm
Post by: Ham on 08 October, 2018, 05:31:13 pm
... Washed down by a pretty decent Portuguese red.
That'll be as rare as the steak, then :demon:
(OK, ok, I know about the Duoro)
Post by: ian on 19 October, 2018, 08:22:40 pm
On the grounds it needs something smoky, I tipped in half a tub of smoked mild paprika and a small sprinkle of chipotle. Living on the culinary knife edge, I am.
Post by: Ham on 21 October, 2018, 09:40:58 pm
Post by: hellymedic on 20 November, 2018, 09:00:42 pm
Excellent, as always.
Post by: Morat on 20 November, 2018, 09:30:33 pm
Still vaguely low carb. If I squint.
Post by: hellymedic on 20 November, 2018, 10:53:11 pm
Post by: pcolbeck on 06 December, 2018, 06:36:25 pm
Post by: spesh on 09 December, 2018, 05:55:30 pm
Post by: SteveC on 09 December, 2018, 06:37:07 pm
Post by: ElyDave on 09 December, 2018, 06:39:13 pm
Good vfm, at about three quid from the farmers market
Post by: hellymedic on 09 December, 2018, 06:39:55 pm
Had Edgware CTC Christmas Lunch in the Dumb Bell.
Good ratatouille & cranberry sauce.
Suffing very salty.
Yorkshire puds and roast potatoes rather dry.
Not a bad meal...
Post by: Jakob W on 09 December, 2018, 08:32:10 pm
Roasted a peasant yesterday
Now I know the fens can be a bit backwards, but even by their standards...
Post by: spesh on 09 December, 2018, 08:33:56 pm
Roasted a peasant yesterday
Now I know the fens can be a bit backwards, but even by their standards...
Taste-testing ahead of the Brexpocalypse? :demon:
Post by: ElyDave on 09 December, 2018, 08:41:41 pm
Post by: hellymedic on 13 January, 2019, 12:03:26 am
Quorn roast had a mediocre palatability best left for a midweek non-occasion.
Pigs in blankets and stuffing balls had been in the freezer for two years. I somewhat overcooked these but they were fine.
Plain, microwaved vegetables were fine, though nothing special.
I had made a fruit sauce to go with the Xmas roast in vast excess and froze ⅔ of it. It was the best part of the meal. (Cranberries, sugar, apple, orange, lemon and lime juices & dried apricots.)
Post by: hellymedic on 29 January, 2019, 01:11:27 pm
David and I had a Sharing Platter, which was enormous, good fun but rather slow to arrive.
David's Teriyaki Salmon arrived before we'd finished our starter.
My Rainbow Bowl did not arrive.
At all. Ever.
Some desserts were extremely slow arriving, which was unsurprising as waiting staff seemed to ignore us when we tried to order desserts.
They had NO COFFEE of any sort.
One diner received his dessert when most of our party had packed up and gone home.
Basil Fawlty, you don't know you're born!
Post by: Torslanda on 15 February, 2019, 05:14:23 pm
<BURRRRP!!!>
Post by: ElyDave on 16 February, 2019, 02:52:21 pm
Post by: andrewc on 22 February, 2019, 09:48:47 pm
Post by: Basil on 05 March, 2019, 06:00:03 pm
With jam and yoghurt or sugar and lemon.
Post by: Beardy on 05 March, 2019, 08:46:36 pm
Me, I’m a purist, so lemon and sugar for me.
Post by: Mrs Pingu on 05 March, 2019, 08:58:17 pm
Post by: Ruthie on 13 March, 2019, 09:01:34 pm
The woman at the checkout at Wilkos recommended this recipe. I bought some thyme and rosemary for the garden and we got talking about cooking.
They had some of the stuff at Aldi, but I had to go to Morrison’s for the Indonesian soy sauce, sesame seeds, chillis, cashews, turmeric, nutmeg and a couple of other things. Neither had fish paste so I bunged in a few anchovies in oil. My formerly-fixed mixte Josette is such a good errand-girl.
My, but it’s good. Lovely fresh bright Indonesian flavours. And chicken ‘n’ rice just works, doesn’t it.
Post by: hellymedic on 14 March, 2019, 09:25:45 pm
David has carefully weighed the grain and put it with water in a pan on the cooker.
He has gone upstairs.
The cooker is unlit...
Post by: Ruthie on 15 March, 2019, 09:02:43 am
Probably have quinoa. Don't know when though.;D Did you get your supper?
David has carefully weighed the grain and put it with water in a pan on the cooker.
He has gone upstairs.
The cooker is unlit...
Post by: hellymedic on 15 March, 2019, 01:36:25 pm
Probably have quinoa. Don't know when though.;D Did you get your supper?
David has carefully weighed the grain and put it with water in a pan on the cooker.
He has gone upstairs.
The cooker is unlit...
;D ;D Yes.
He listens to his belly...
Post by: telstarbox on 17 March, 2019, 10:02:06 pm
*Co-starring spare broccoli and frozen spinach
**Vegan for the benefit of Mrs T
Post by: Syd on 18 March, 2019, 07:08:44 am
https://tinyurl.com/y26jkowa (https://tinyurl.com/y26jkowa)
Post by: T42 on 18 March, 2019, 08:15:50 am
Come to think of it, in NI we did have a real supper, i.e. the 4th meal of the day after breakfast, dinner, and tea. IIRC Norn Iron had the first mobile heart-attack unit in the UK.
Post by: Syd on 18 March, 2019, 08:28:48 am
....the 4th meal of the day after breakfast, dinner, and tea.Breakfast, lunch, dinner, supper where I grew up
Post by: rafletcher on 18 March, 2019, 03:39:14 pm
....the 4th meal of the day after breakfast, dinner, and tea.Breakfast, lunch, dinner, supper where I grew up
Same for me, though sometimes, if the main meal was lunch, dinner would become tea.
Dinner tonight is scrambled eggs (total food miles around 1) on toast, with bacon. I might chop some wild garlic leaves into my eggs.
Post by: Jakob W on 24 March, 2019, 08:55:09 pm
Post by: Basil on 02 April, 2019, 04:51:42 pm
However, the second course, my first ever attempt at crab linguine was rather underwhelming. Bit claggey, due mostly, I think, there being way too much crab in it.
I'd bought a whole large dressed crab from the fish van this morning along with the scallops.
Oh, and I forgot the salt and the lemon juice, so claggey and bland.
Well, Mrs B has a retired husband for cooking duties, there's bound to be evenings like this from time to time.
Post by: hellymedic on 02 April, 2019, 06:52:07 pm
Post by: Phil W on 02 April, 2019, 07:02:12 pm
Post by: CrazyEnglishTriathlete on 02 April, 2019, 07:17:20 pm
Post by: SteveC on 02 April, 2019, 07:23:33 pm
Just need to think of something to do with the remainder of the 3 tonne celeriac. ::-)MrsC cuts them up into piece suitable for roasting, blanches them, and freezes them.
To cook, let them thaw, then roast alongside your spuds. No need to parboil.
Post by: CrazyEnglishTriathlete on 02 April, 2019, 07:56:52 pm
Post by: rafletcher on 02 April, 2019, 08:15:57 pm
Post by: rafletcher on 10 April, 2019, 08:48:48 pm
Post by: rafletcher on 11 April, 2019, 07:28:01 pm
Post by: hellymedic on 11 April, 2019, 08:16:33 pm
Sometimes I just crave for potato & carrot mash, then I don't make it for months or years.
Post by: spesh on 11 April, 2019, 08:54:53 pm
Omnomnom!
Post by: andrewc on 11 April, 2019, 09:55:46 pm
Post by: Cudzoziemiec on 11 April, 2019, 11:57:05 pm
Soup with various other root veg, but that's more of an autumn thing.Just need to think of something to do with the remainder of the 3 tonne celeriac. ::-)MrsC cuts them up into piece suitable for roasting, blanches them, and freezes them.
To cook, let them thaw, then roast alongside your spuds. No need to parboil.
Post by: rafletcher on 12 April, 2019, 09:19:41 am
Post by: andrewc on 27 April, 2019, 11:53:24 am
Post by: pcolbeck on 03 May, 2019, 09:12:41 pm
Post by: lou boutin on 03 May, 2019, 09:56:15 pm
Post by: hellymedic on 03 May, 2019, 10:49:07 pm
Tea and CAEK on arrival.
Baguette & butter
Duck and red berry sauce salad with croutons starter
Chicken with tomato ragout, vegetables & sauté potatoes main course
Meringue & fruit roulade with whipped cream
Coffee & chocolate mints
I enjoy eating!!!
Post by: pcolbeck on 17 May, 2019, 09:01:20 pm
Alpen Fest German bean and bacon stew and lemon cheese cake to follow washed down with a very acceptable red.
Post by: chrisbainbridge on 24 May, 2019, 07:38:31 pm
The cheese really put all the others to shame and showed the stark difference between real cheese and industrial cheese.
I think I might have become a cheese snob.
Post by: hellymedic on 25 May, 2019, 08:14:27 pm
It was hummus and salad leaves with Moroccan harissa sauce on softgrain bread - a vegan item.
It was really nice! David agreed.
Sandwiches on trains have come a long way...
Post by: Wowbagger on 25 May, 2019, 08:24:59 pm
Post by: andrewc on 25 May, 2019, 09:00:05 pm
https://www.youtube.com/watch?v=Oa0lXuSt_CQ
Post by: pcolbeck on 02 June, 2019, 07:30:33 pm
So chopped one in half and that still made two enormous steaks. The dog was very pleased. I will have to freeze the other half.
Post by: spesh on 18 August, 2019, 08:37:16 pm
Post by: andrewc on 18 August, 2019, 09:04:21 pm
Griddled swordfish with salmoriglio, jacket wedges and mange tout. Very nice, if I might say so myself.
Always educational Spesh :thumbsup: https://www.theguardian.com/food/2019/jun/24/sicilian-lemon-sauce-salmoriglio-recipe-rachel-roddy
Post by: pcolbeck on 18 August, 2019, 09:09:10 pm
Post by: spesh on 18 August, 2019, 09:20:30 pm
Griddled swordfish with salmoriglio, jacket wedges and mange tout. Very nice, if I might say so myself.
Always educational Spesh :thumbsup: https://www.theguardian.com/food/2019/jun/24/sicilian-lemon-sauce-salmoriglio-recipe-rachel-roddy
I was using a recipe out of Rick Stein's 'Mediterranean Escapes' book, where the swordfish was meant to be seasoned with peperoncino (chilli flakes) before griddling, but I put a pinch of chilli flakes in the salmoriglio so that they wouldn't singe, which made the sauce more of a mild form of chimichurri, but getting the same overall taste effect as the Stein recipe.
Post by: pcolbeck on 20 August, 2019, 08:25:03 pm
Post by: rafletcher on 29 August, 2019, 02:44:31 am
Post by: SteveC on 31 August, 2019, 08:58:17 pm
Extremely good, decent portions and not a bad price.
Post by: rafletcher on 01 September, 2019, 07:24:12 am
Post by: hellymedic on 02 September, 2019, 01:07:13 am
Last night, after a week of virtually no fruit and veg, the first corn-on-the-cob from our garden. Yummy.
Our home-grown sweetcorn have been a bit disappointing but the ENORMOUS loose, leaf-wrapped bargain cobs from Sainsbury's have been ACE.
SO much better than plastic sweetcorn!
Post by: rafletcher on 06 September, 2019, 12:13:00 pm
https://www.thompson-morgan.com/p/tomato-big-daddy-f1-hybrid/tm38815TM
Post by: SteveC on 06 September, 2019, 08:45:09 pm
Fish and chips. Breaded mackerel goujons and chips, from the Lime Crab in New Quay (recommended by Basil) to be precise.Back there for our last holiday meal. Sea bass and chips. I'm not sure I've ever had a better piece of battered fish.
Extremely good, decent portions and not a bad price.
Post by: Basil on 06 September, 2019, 08:58:43 pm
Fish and chips. Breaded mackerel goujons and chips, from the Lime Crab in New Quay (recommended by Basil) to be precise.Back there for our last holiday meal. Sea bass and chips. I'm not sure I've ever had a better piece of battered fish.
Extremely good, decent portions and not a bad price.
Glad to be of service sir. :thumbsup:
How far off did you dare wander with your buzzer?
We risked the first (nearest) bench on the harbour wall and it worked fine.
Post by: SteveC on 06 September, 2019, 09:05:39 pm
Glad to be of service sir. :thumbsup:I just waited in the shop while MrsC went to find a table outside.
How far off did you dare wander with your buzzer?
We risked the first (nearest) bench on the harbour wall and it worked fine.
Post by: hellymedic on 06 September, 2019, 10:53:21 pm
No sweetcorn tonight (some stems might actually produce two cobs this year, a first), BLT's in instead, with the first of our "Big Daddy" tomatoes.
https://www.thompson-morgan.com/p/tomato-big-daddy-f1-hybrid/tm38815TM
Do you think our 'funny' tomato is a Big Daddy?
(https://scontent.flhr4-2.fna.fbcdn.net/v/t1.0-9/69429786_1517711481701805_1390621191089160192_o.jpg?_nc_cat=102&_nc_oc=AQlRisEf-VsB7Ttl_T7iEPuyk1Wn1pHaw9-j2VuZj8k8sIJDxsVKQ6jpxKIAq4bpNdM&_nc_ht=scontent.flhr4-2.fna&oh=8471e8ebb15831f317520b6f37dfec92&oe=5E0D1598)
Post by: rafletcher on 07 September, 2019, 04:32:31 pm
Post by: chrisbainbridge on 24 October, 2019, 05:59:18 pm
Post by: pcolbeck on 28 October, 2019, 07:27:55 pm
Post by: Jakob W on 21 November, 2019, 02:55:41 pm
Post by: rafletcher on 29 November, 2019, 08:11:38 pm
Post by: lou boutin on 29 November, 2019, 08:15:50 pm
Post by: rafletcher on 10 December, 2019, 12:53:33 pm
Post by: T42 on 10 December, 2019, 01:38:53 pm
Post by: CrazyEnglishTriathlete on 23 December, 2019, 08:36:09 pm
Post by: ElyDave on 30 December, 2019, 05:03:30 pm
Its very nommy if I do say so myself
Post by: Wowbagger on 30 December, 2019, 05:16:33 pm
Post by: spesh on 02 January, 2020, 08:31:59 pm
Post by: L CC on 03 January, 2020, 12:56:31 pm
Stilton and broccoli soup, the £10 lump of brocolli I bought for Christmas was hardly touched
Its very nommy if I do say so myself
That's some damn expensive brassica.
Post by: rafletcher on 03 January, 2020, 01:34:34 pm
Post by: hellymedic on 03 January, 2020, 06:05:38 pm
Stilton and broccoli soup, the £10 lump of brocolli I bought for Christmas was hardly touched
Its very nommy if I do say so myself
That's some damn expensive brassica.
;D ;D ;D
I think my last broccoli was <50p. We don't do Stilton as D Does Not Like.
Suspect T42 might have swapped ingredients in his post (but mixed them in his pots).
Post by: Jakob on 05 January, 2020, 04:58:32 am
A dollop of mayo on top for serving. (out of sour cream).
Was very good.
Post by: andrewc on 14 January, 2020, 09:33:47 pm
Post by: Jakob on 15 January, 2020, 07:19:40 pm
Was very good. Will do again.
Post by: Wowbagger on 18 January, 2020, 09:20:35 pm
https://www.bhf.org.uk/informationsupport/support/healthy-living/healthy-eating/recipe-finder/moroccan-spiced-meatballs-with-herby-brown-rice
Absolutely superb! I've never had anything quite like it before. I may have been a little heavy-handed with the chilli and the ras el hanout but perfect for a cold January evening.
Post by: rafletcher on 01 February, 2020, 07:01:25 pm
Post by: rafletcher on 02 February, 2020, 06:35:21 pm
Post by: Canardly on 02 February, 2020, 06:54:27 pm
Post by: rafletcher on 02 February, 2020, 06:57:30 pm
Slow cooked Beef Casserole with Dumplings and a decent bottle of Shiraz.
Have you tried beef/ox cheeks for that? They’re brilliant for a winter warmer. I use the Guardians readers recipe for an ox cheek ragout, but don’t shred the meat.
Post by: Canardly on 03 February, 2020, 09:23:08 am
Post by: rafletcher on 03 February, 2020, 09:35:52 am
Will have a look at that cheers.
This one
https://www.theguardian.com/lifeandstyle/2014/feb/22/slow-cooked-recipes-readers-recipe-swap
Post by: T42 on 03 February, 2020, 01:34:03 pm
Post by: pcolbeck on 13 February, 2020, 09:35:26 pm
Post by: rafletcher on 14 February, 2020, 08:15:16 am
We will have "bucks fizz" with prosecco and blood orange juice though :thumbsup:
Post by: andrewc on 29 February, 2020, 08:54:02 pm
Post by: andrewc on 20 March, 2020, 09:56:32 pm
Post by: ian on 20 March, 2020, 10:01:22 pm
Seriously, make the soffrito in a flameproof casserole, add the rice, soften it up, add the wine, reduce it and then add the right amount of stock. Put in the oven for about 35 minutes, add whatever other ingredients and give it another ten to fifteen minutes (less for peas and prawns).
The results are a perfect and creamy risotto with nada stirring.
Post by: pcolbeck on 24 March, 2020, 10:10:55 am
Post by: Mr Larrington on 24 March, 2020, 11:29:43 am
Post by: rafletcher on 24 March, 2020, 07:27:42 pm
Bake that motherfucker.
Seriously, make the soffrito in a flameproof casserole, add the rice, soften it up, add the wine, reduce it and then add the right amount of stock. Put in the oven for about 35 minutes, add whatever other ingredients and give it another ten to fifteen minutes (less for peas and prawns).
The results are a perfect and creamy risotto with nada stirring.
Copyright Delia Smith circa 1970.
Post by: ian on 24 March, 2020, 07:38:26 pm
Anyway, it works and I'll argue it makes a better risotto than all the tedious stirring. Been doing it for years as my murky-bottomed casserole dish will testify.
Post by: hellymedic on 24 March, 2020, 08:00:33 pm
Have mince and potatoes but none of the tomatoes that usually make our bolognese.
(I has pasta but that will keep.)
Post by: HeltorChasca on 24 March, 2020, 08:17:19 pm
Sent from my iPhone using Tapatalk
Post by: telstarbox on 26 March, 2020, 12:32:16 pm
Post by: Regulator on 26 March, 2020, 12:34:21 pm
Post by: Davef on 27 March, 2020, 06:16:18 am
I made my own Waldorf salad yesterday. About to have it with Ikea hot dog and jacket potato on the front step for my daily sunshine ration :thumbsup:Where did you find Waldorfs in this time of rationing ?
Sent from my iPad using Tapatalk
Post by: rafletcher on 27 March, 2020, 08:26:06 am
Post by: T42 on 27 March, 2020, 02:02:23 pm
Post by: andrewc on 27 March, 2020, 08:56:40 pm
Post by: rafletcher on 28 March, 2020, 08:02:39 pm
Post by: andrewc on 30 March, 2020, 10:11:09 pm
(https://pbs.twimg.com/media/EUOHLKnWAAAQONB?format=jpg&name=large)
Post by: ElyDave on 05 April, 2020, 09:09:00 am
Post by: rafletcher on 05 April, 2020, 02:08:43 pm
Post by: hellymedic on 05 April, 2020, 03:52:23 pm
Might follow that with a Mr Kipling's fruit pie & custard.
Post by: SteveC on 05 April, 2020, 05:02:52 pm
Post by: Ham on 15 April, 2020, 07:20:01 pm
(https://3.bp.blogspot.com/-TVOw3nIOgZQ/XpdPilv5DFI/AAAAAAADN3U/eObK7Adz-KoLG5xDEY9PTPfRmNF3oaYUQCPcBGAsYHg/s1600/IMG_20200415_190753.jpg)
Cheese, tomato, onion and chutney
Meat and meat and meat.
Post by: rafletcher on 17 April, 2020, 06:43:51 pm
Post by: andrewc on 20 April, 2020, 09:20:13 pm
One of those plastic pouches of mussels, a few large prawns cut in bits, some frozen peas, half an onion, risotto rice, chilli flakes & Marigold stock & a splash of Albarino.
Post by: andrewc on 23 April, 2020, 08:01:30 pm
That did me for Saturday night, Monday night & snacks & lunches. There was still a whole breast left today, so at lunchtime that was diced, the carcass chopped up & it all went into the pot to simmer for the rest of the day with carrots, celery & onions. I chucked a couple of cups of rice in to soak up the stock & left it a bit longer. Not bad , could have used more herbs. But there is still another portion in the pot. I'll be clucking soon.
Post by: pcolbeck on 24 April, 2020, 08:03:01 am
I went out for the first time in three weeks yesterday (Mrs Pcolbeck has been doing the shopping as she is out anyway working some days in a school) to pickup an order from Castle Howard farm shop. So now have a choice of nice stuff to BBQ. Decisions decisions, lamb chops, burgers ? Spatchcock chicken for Saturday night definitely.
Post by: rafletcher on 24 April, 2020, 02:29:32 pm
Post by: citoyen on 24 April, 2020, 02:34:21 pm
Baked pollack, chard, peas, parsley sauce and Jersey Royals.
We're also having fish and potatoes, but deep-frying them, the former in beer batter.
Didn't remember to get mushy peas in, so will have to go with petit pois.
Did remember to get some gherkins in though!
Post by: Mrs Pingu on 25 April, 2020, 09:17:45 pm
(https://live.staticflickr.com/65535/49818151458_1a6b8cdab9.jpg) (https://flic.kr/p/2iUg3MQ)2020-04-25_09-15-29 (https://flic.kr/p/2iUg3MQ) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
(https://live.staticflickr.com/65535/49818152153_cbdfd1c828.jpg) (https://flic.kr/p/2iUg3ZP)2020-04-25_09-15-40 (https://flic.kr/p/2iUg3ZP) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Post by: andrewc on 25 April, 2020, 10:07:45 pm
Post by: citoyen on 25 April, 2020, 10:24:32 pm
Post by: Mrs Pingu on 25 April, 2020, 11:17:18 pm
What I think would be really nice is a poncy cheese sarnie with some pesto slathered on it...
Post by: rafletcher on 08 May, 2020, 10:59:53 pm
Post by: nicknack on 09 May, 2020, 09:55:05 am
Post by: Wowbagger on 09 May, 2020, 09:59:10 am
Post by: Mrs Pingu on 09 May, 2020, 08:32:36 pm
Still to come: monkfish & halibut
Post by: Tim Hall on 09 May, 2020, 08:52:26 pm
Post by: Mrs Pingu on 11 May, 2020, 07:57:42 pm
Buurrrrp. Would have that again :P
Post by: spesh on 11 May, 2020, 08:19:42 pm
Post by: Mrs Pingu on 11 May, 2020, 08:58:05 pm
Post by: andrewc on 11 May, 2020, 09:57:00 pm
Post by: rafletcher on 15 May, 2020, 07:48:24 pm
Post by: rafletcher on 15 May, 2020, 07:51:45 pm
Mussels with penne pasta in a spicy tomato sauce. Perhaps a tad too spicy....... I'll be careful with the rest of that pack of chillies... :jurek:
Mmm, sounds nice!
Post by: hatler on 15 May, 2020, 07:53:07 pm
Post by: Wowbagger on 15 May, 2020, 08:08:25 pm
We had Welsh cakes for afters. I cooked them this afternoon. They've all gone (well, 6 are in a plastic box to be delivered to Alex's mother).
Post by: markcjagar on 17 May, 2020, 01:05:39 pm
Post by: rafletcher on 24 May, 2020, 08:04:59 pm
Post by: SteveC on 24 May, 2020, 08:28:17 pm
The best bit about using old breed pork is that you can get really decent crackling.
Post by: andrewc on 27 May, 2020, 10:12:46 pm
Local asparagus wrapped in bacon & grilled, Jersey Royals & homemade Aioli . I'm now having to resist cutting thick slices of the organic, wholemeal sourdough I bought early, slathering them with aioli & nomming the lot.
Post by: spesh on 03 June, 2020, 08:12:53 pm
Post by: pcolbeck on 04 June, 2020, 04:50:29 am
Roast pork (traditional breed raised by a friend of ours) with roasted new potatoes, courgette, tomato, pepper and mushrooms.
The best bit about using old breed pork is that you can get really decent crackling.
Oh god yes. A friend of mine raised some old breed pigs in his paddock a few years ago (cant remember which breed), bought quarter of a pig of him when they were slaughtered. Like night and day compared to modern pig breeds.
Post by: SteveC on 04 June, 2020, 08:30:38 am
Post by: ElyDave on 04 June, 2020, 07:33:41 pm
Post by: rafletcher on 05 June, 2020, 11:44:12 am
Post by: citoyen on 05 June, 2020, 11:56:13 am
It is good though. Very tasty.
Post by: markcjagar on 06 June, 2020, 07:33:15 pm
Post by: SteveC on 07 June, 2020, 08:28:14 pm
Pheasant, onions, garlic, mushrooms, stock, with the juice and zest of an orange and a lemon and a hint of cinnamon.
Served with roasted new potatoes, carrots, tomatoes and courgettes.
Rather good and there is some left for tomorrow, which we will probably have with couscous and peas.
Post by: Feanor on 07 June, 2020, 08:58:16 pm
Post by: hellymedic on 08 June, 2020, 12:46:35 am
Post by: markcjagar on 11 June, 2020, 04:42:26 pm
Post by: Mrs Pingu on 19 June, 2020, 09:22:07 pm
Buuurp.
Post by: rafletcher on 20 June, 2020, 08:55:56 am
Tonight it will be beefburgers.
Post by: SteveC on 20 June, 2020, 01:59:48 pm
*: based on this recipe (http://"https://www.youtube.com/watch?v=zkt31n7Jp_o&t=3s"), but modified when MrsC, who is Cornish, insisted I check all her Cornish recipe books as well, hence the addition of the spice and the sultanas.
Post by: markcjagar on 20 June, 2020, 10:33:23 pm
That didn't satiate me so I ordered salt & pepper tofu & mushroom rice from the Chinese at the end of my road.
Post by: andrewc on 20 June, 2020, 11:27:26 pm
Post by: Basil on 20 June, 2020, 11:46:22 pm
Why don't we cook all our curries several days ahead?
Post by: andrewc on 25 June, 2020, 10:21:44 pm
Post by: andrewc on 29 June, 2020, 09:36:02 pm
https://houseandhome.com/recipe/yotam-ottolenghis-charred-cherry-tomatoes-cold-yogurt/
Post by: andrewc on 06 July, 2020, 08:58:49 pm
Grilled sardines drizzled with garlic & chilli oil, charred tomatoes onna bed of chilled yoghurt*, fresh crusty bread. Nom.
https://houseandhome.com/recipe/yotam-ottolenghis-charred-cherry-tomatoes-cold-yogurt/ (https://houseandhome.com/recipe/yotam-ottolenghis-charred-cherry-tomatoes-cold-yogurt/)
I've just done the charred tomatoes thing again , this time with lamb steaks. I was left with a bowl containing a "soup" of yogurt, warm, herb flavoured olive oil & tomato juices , but no bread.
Reader , I got a spoon .... :P
Post by: SteveC on 25 July, 2020, 06:36:40 pm
A recipe idea nicked off Celebrity Masterchef.
Pan fried pollock, marinated in nigella seeds, fresh ginger and chilli.
Served with red-lentil dhal (containing some chopped dried dates), plain rice, yoghurt and a tomato and onion salad.
MrsC has told me I can do that one again. :smug:
Post by: Mr Larrington on 25 July, 2020, 06:59:36 pm
["No. No, not one of those." – Ed.]
Post by: Gattopardo on 25 July, 2020, 09:24:52 pm
We had monkfish cheeks wrapped in parma ham, baked on roasted taters, veggies & chorizo.
Buuurp.
Cheeky din dins?
Post by: Gattopardo on 25 July, 2020, 09:26:14 pm
Post by: andrewc on 25 July, 2020, 10:18:47 pm
Post by: rafletcher on 26 July, 2020, 09:15:25 am
Post by: SteveC on 01 August, 2020, 06:38:27 pm
Wonderful colour! And pretty good flavour as well. I will do again. Needed the sharpness of the cheese to offset the sweetness of the beetroot and might have been better with parmesan (which is what the recipe called for) rather than pecorino (which is what we had).
Post by: Mrs Pingu on 01 August, 2020, 07:12:07 pm
What the recipe describes as a 'retro' risotto with goats cheese and beetroot.
Wonderful colour! And pretty good flavour as well. I will do again. Needed the sharpness of the cheese to offset the sweetness of the beetroot and might have been better with parmesan (which is what the recipe called for) rather than pecorino (which is what we had).
Recipe plz?
Post by: Ham on 01 August, 2020, 09:43:43 pm
(https://4.bp.blogspot.com/-lMGHthlicr8/XyXTw3s_cdI/AAAAAAADW2w/kmLVMx3VRwYthr_qxqszveAbqr7PyS3oQCPcBGAsYHg/s1600/IMG_20200801_201738.jpg)
I had to fight 'em first ;D
Post by: SteveC on 02 August, 2020, 08:27:49 am
https://yacf.co.uk/forum/index.php?topic=808.msg2523832#msg2523832 (https://yacf.co.uk/forum/index.php?topic=808.msg2523832#msg2523832)What the recipe describes as a 'retro' risotto with goats cheese and beetroot.
Wonderful colour! And pretty good flavour as well. I will do again. Needed the sharpness of the cheese to offset the sweetness of the beetroot and might have been better with parmesan (which is what the recipe called for) rather than pecorino (which is what we had).
Recipe plz?
Enjoy :)
Post by: Mrs Pingu on 02 August, 2020, 03:44:21 pm
At the moment my risotto repertoire includes:
Mushroom
Wild garlic
Lemon with a halibut steak on top
:P
Post by: slope on 02 August, 2020, 11:11:39 pm
Venere nero (black rice) with cavolo nero. (original recipe Riverford)
1 knob butter
2 tablespoons olive oil
1/2 onion chopped
150g venere nero (black rice)
1/2 can of chopped tomatoes
2 garlic cloves crushed
300 ml vegetable or chicken stock
200 cavolo nero
1 garlic cloves thinly sliced
2 tablespoons freshly grated Parmesan cheese
a drizzle of truffle oil (optional)
Heat the butter in a large pan with 2 tablespoons of the olive oil. Add the onion and cook gently for about 10 minutes, until soft. Stir in the black rice, season well and cook for 3 minutes. Add the tomatoes and garlic and cook over a low heat for 5 minutes. Meanwhile, heat up the stock in a separate pan. Add it to the rice and simmer for 30 minutes, until the rice is just tender and the stock has been absorbed.
While the rice is cooking, strip the cavolo nero leaves from their central ribs and blanch them (with chopped stalks) in a large pan of boiling salted water for 3 minutes. Drain, refresh in cold water, then drain again. Squeeze out excess water and chop roughly.
Heat the rest of the olive oil in a pan, add the garlic and cook for about 3 minutes. Add the chopped cavolo, cover and braise slowly for 5 minutes. Season to taste.
When the rice is just cooked, mix in the cavolo nero and Parmesan. Drizzle with truffle oil and serve.
Post by: Mr Larrington on 03 August, 2020, 09:02:56 am
Quote from: Nigel Tufnel
It's like, how much more black could this be? and the answer is none. None more black.
Post by: SteveC on 09 August, 2020, 09:54:01 am
Ta :)I've posted another lemon risotto one https://yacf.co.uk/forum/index.php?topic=808.msg2525942;topicseen#msg2525942 (https://yacf.co.uk/forum/index.php?topic=808.msg2525942;topicseen#msg2525942).
At the moment my risotto repertoire includes:
Mushroom
Wild garlic
Lemon with a halibut steak on top
:P
It's from the Grauniad and we've done it a couple of times. Rachel Roddy's column is always a good read, even if I don't want to make the recipe.
Post by: andrewc on 13 August, 2020, 08:51:16 pm
https://thehappyfoodie.co.uk/recipes/yotam-ottolenghis-chilli-fish-with-tahini
Post by: rafletcher on 14 August, 2020, 09:26:20 pm
Post by: andrewc on 26 August, 2020, 09:58:50 pm
Post by: Legs on 27 August, 2020, 10:03:17 am
(http://www.slowcookerrecipes.org.uk/pork-orange-star-anise.htm)
Post by: rafletcher on 27 August, 2020, 11:26:45 am
Leftover pork, orange and star anise casserole from yesterday's slow-cooking. It's a Sara Lewis recipe: http://www.slowcookerrecipes.org.uk/pork-orange-star-anise.htm
(http://www.slowcookerrecipes.org.uk/pork-orange-star-anise.htm)
Hmm, I'll adapt that for a casserole, adds to the repertoire. :thumbsup:
Post by: Legs on 28 August, 2020, 05:19:40 pm
Post by: Tim Hall on 28 August, 2020, 07:00:03 pm
Post by: rafletcher on 29 August, 2020, 02:20:38 pm
Hope you enjoy it - it's rather scrummy! Even my annoyingly fussy kids love it :thumbsup:
Well, it’s in the oven now for say 2-2 1/2 hrs @150C. Added garlic, omitted chilli (Unfortunately my wife has developed an intolerance to them). We’ll not have it tonight, so it’ll have time to meld.
Post by: SteveC on 04 October, 2020, 07:54:38 pm
A return to our 'winter' veg choice. We've been having new potatoes (roasted), peppers, tomatoes, and mushrooms over the summer.
Post by: citoyen on 05 December, 2020, 08:39:48 pm
(https://live.staticflickr.com/65535/50683016938_7f60bf31a5_c.jpg) (https://flic.kr/p/2kdFHaC)
Internal view:
(https://live.staticflickr.com/65535/50683852562_fc1b8df72e_c.jpg) (https://flic.kr/p/2kdKZyW)
Bit of a laborious process - the filling went in the slow cooker yesterday evening to cook overnight, and I made the puff pastry from scratch this afternoon. But it was well worth it. Very satisfying indeed.
And I used the pastry offcuts to make a few mince pies too:
(https://live.staticflickr.com/65535/50683852597_7a93f351e2_c.jpg) (https://flic.kr/p/2kdKZzx)
Post by: andrewc on 12 December, 2020, 09:10:55 pm
Post by: Ruthie on 14 December, 2020, 05:48:36 pm
It’s sooooo good.
Post by: SteveC on 14 December, 2020, 06:18:22 pm
The sauce was one of the technical challenges on the current series of Professional Masterchef and is really easy and good.
Made some on Saturday and there was plenty left over. Garlic, peppers, almonds, sherry vinegar (we used balsamic as Tesco didn't have the sherry), smoked paprika and olive oil. :smug:
Post by: andrewc on 15 December, 2020, 10:15:43 pm
Tonight I was very lazy, I just sauteed diced onion & bacon in a little oil, then added some basmati & water then pressure cooked it for 6 minutes. Let the pressure drop then mix in 2 eggs & a dash of chilli sauce.
I don't know what you'd call it but it was filling & tasty :P
Post by: Canardly on 15 December, 2020, 10:20:02 pm
Post by: Basil on 15 December, 2020, 10:56:51 pm
Post by: Andy W on 17 December, 2020, 04:10:23 pm
Post by: pcolbeck on 08 January, 2021, 12:26:02 pm
Post by: SteveC on 08 January, 2021, 01:11:46 pm
It's Tuesday, so it's the day Len Fish comes. This week we had fresh trout. A bit fiddley to clean but so worth it. :PDarren Fish failed to appear yesterday, so it will be fishcakes from Tesco instead. :(
(They are actually quite good, so it's not a total disaster.)
Post by: hellymedic on 08 January, 2021, 09:25:09 pm
1) Dreadful plums, prunes, clementines, frozen cranberries, Demerara sugar, ginger, lemon juice & lime juice, simmered together in the microwave.
Post by: rafletcher on 10 January, 2021, 06:57:46 pm
Post by: SteveC on 10 January, 2021, 07:07:04 pm
First time I've tried slow roasting mutton (we've done lamb in the slow cooker which was also a success).
Post by: Basil on 10 January, 2021, 07:34:21 pm
Post by: pcolbeck on 10 January, 2021, 10:11:53 pm
It was supposed to be roast lamb with Yorkshires etc.
Unfortunately the village pub who we have been buying a Sunday roast takeaway from every week in solidarity with during the Covid crisis has decided not to do takeaways in lock down 3. I didn't find out until too late.
Post by: hellymedic on 11 January, 2021, 10:23:42 pm
Post by: Legs on 12 January, 2021, 09:39:53 am
https://www.jamieoliver.com/recipes/pork-recipes/pork-meatloaf-spaghetti-sauce/ (https://www.jamieoliver.com/recipes/pork-recipes/pork-meatloaf-spaghetti-sauce/)
Post by: SteveC on 15 January, 2021, 04:55:46 pm
Darren the Fish failed to show again this week. So F&C from the pub it is, then. (Got to do our bit to keep the local businesses running in these hard times.)It's Tuesday, so it's the day Len Fish comes. This week we had fresh trout. A bit fiddley to clean but so worth it. :PDarren Fish failed to appear yesterday, so it will be fishcakes from Tesco instead. :(
(They are actually quite good, so it's not a total disaster.)
Post by: citoyen on 15 January, 2021, 06:59:05 pm
Mmmmmm.... haggis... pancakes... I think I might have just had a totally brilliant idea...
Post by: Mr Larrington on 15 January, 2021, 07:24:18 pm
Post by: citoyen on 15 January, 2021, 09:13:12 pm
It appears others have had the same notion (https://www.squaremeal.co.uk/restaurants/news/Haggis-pancakes-at-mac-and-wild-_8969).
Fuck yeah. That is all kinds of awesome.
Post by: andrewc on 15 January, 2021, 09:15:12 pm
Post by: slope on 17 January, 2021, 07:49:26 pm
https://www.theguardian.com/food/2020/nov/23/meera-sodhas-sprout-nasi-goreng
So very dirty and nice - possibly best shared naked on set with a gaggle of mature German porn actors and actresses circa 1983, whilst listening to the Bonzos (one might imagine?)
https://youtu.be/tDsCZFimAuE
Post by: hellymedic on 17 January, 2021, 09:57:40 pm
Fruit mush had matured in the fridge...
Post by: slope on 22 January, 2021, 05:26:17 pm
Recipe from Maggie Zhu https://omnivorescookbook.com/
Ingredients
450g Brussels sprouts
1 purple onion , sliced
3 tablespoons olive oil
1/4 teaspoon coarse sea salt
1/4 teaspoon black pepper
50g roasted cashews (or peanuts)
Sauce
2 tablespoons Chinkiang vinegar
1 tablespoon soy sauce
1 1/2 tablespoons sugar
1/2 teaspoon cornstarch
Pinch of salt
1 tablespoon oil
1/2 teaspoon whole Sichuan peppercorns 4 to 5 dried chili pepper
3 cloves garlic , minced
1 teaspoon ginger , minced
Directions
Preheat oven to 200ºC
Remove tough ends of the Brussels sprouts and halve them. Try to keep them evenly sized; quarter very large ones if necessary.
Place Brussels sprouts and onion onto a baking sheet. Add olive oil, salt, and pepper. Toss to mix well. Arrange the Brussels sprouts so the flat sides face down. Arrange larger pieces on the edge of the baking sheet because they’ll cook faster.
Bake on the middle rack for 15 minutes. Flip and bake for another 5 to 10 minutes, until the sprouts turn crispy and cooked through.
While baking the Brussels sprouts, prep and cook the Kung Pao sauce. Mix Chinkiang vinegar, soy sauce, sugar, cornstarch and salt in a small bowl.
Add oil and Sichuan peppercorns in a small pan, and cook until hot. When the peppercorns turn dark brown, scoop out and discard. Add dried red chili pepper. Stir until the peppers turn dark brown. Add minced garlic and ginger. Stir a few times.
Stir the vinegar based sauce to dissolve the cornstarch completely; add to the pan. Cook until the sauce thickens and remove from the stove immediately.
Once the Brussel sprouts are cooked, add the roasted cashew and Kung Pao sauce (or pre-made Kung Pao Sauce). Gently toss a few times and serve immediately as an appetizer, or as a main dish over steamed rice.
NOTES
Have Included broccoli florets and pork sausages to the bake mix before now! Yum yums! WONDERFUL sauce Kung Pao
Post by: rafletcher on 23 January, 2021, 10:56:32 am
Post by: Flite on 23 January, 2021, 08:52:51 pm
With braised caroots and steamed calabrese
Post by: ian on 23 January, 2021, 09:12:13 pm
Awesomely unsophisticated duck leg curry last night (one of my favourite things, sear two duck legs with a bit of turmeric and take them out of the pan, chop two onions and fry till they start to caramelize, in the meantime chop up a big nug of ginger the size of a fat man's thumb, half a garlic bulb, and a chilli pepper in a food processor till fine, and add them to onions, continue to fry till fragrant, add a heaped teaspoon of ground turmeric (or add some fresh turmeric to the ginger/garlic/chilli, but note you will turn everything orangier than a memory of the late 70s) and a heaped teaspoon of garam masala, mix up, add the duck legs, and enough hot chicken stock to submerge the onion mix, cover and cook for about two hours, try to avoid stirring it too often, or throw it in a slow cooker and forget it for several hours).
Tonight is pizza night, of course. Home-made dough, pesto, salami and parma ham, fennel, artichoke, olives.
ETA: forgot mushrooms.
Post by: markcjagar on 23 January, 2021, 09:12:37 pm
Post by: mllePB on 25 January, 2021, 06:33:29 pm
Post by: Wowbagger on 25 January, 2021, 06:45:09 pm
I made omelettes for tea, and had a loaf timed to finish so it was lovely, hot and fresh. They were the best omelettes I've made for quite some time.
Post by: andrewc on 01 February, 2021, 10:37:14 pm
Post by: rafletcher on 02 February, 2021, 08:44:33 am
We'll be having baked seafood risotto (Saturday's leftovers) with broccoli and peas.
Post by: Regulator on 02 February, 2021, 12:21:08 pm
Post by: slope on 02 February, 2021, 02:59:11 pm
https://www.nigella.com/recipes/spaghetti-with-marmite
Gotta give it a go :P
Post by: tiermat on 02 February, 2021, 03:56:01 pm
Might end up being takeaway
*I was going to put a link to my bookface group here to show you all the menu, but then realised I didn't publish this week's menu on the page :( If you want to look anyway, it's @TheFoodGrp on Facebook
** Because Crohn's, bowel resection and B12, some 12 week periods are great, some really kick my arse. This is one of the latter.
Post by: Jurek on 02 February, 2021, 06:48:48 pm
Spaghetti with MarmiteThat sounds perfectly fine to me, could also be nice with the likes of Rigatone or Fusili - altho I'd most likely do it with Vegemite.
https://www.nigella.com/recipes/spaghetti-with-marmite
Gotta give it a go :P
Post by: slope on 02 February, 2021, 07:05:49 pm
Spaghetti with MarmiteThat sounds perfectly fine to me, could also be nice with the likes of Rigatone or Fusili - altho I'd most likely do it with Vegemite.
https://www.nigella.com/recipes/spaghetti-with-marmite
Gotta give it a go :P
That's what I thought - reasonably worth a try for the reasons described. But pushed back to tomorrow.
As now reheating yesterday's leftovers of the wonderful Leon veggie curry (as told by Allegra McEvedy in the Guardian donks ago), which one has been enjoying for quite a few years = stands the test of time/or stuck in one's ways?
Post by: andrewc on 02 February, 2021, 09:44:36 pm
Post by: ian on 02 February, 2021, 09:49:37 pm
Post by: hellymedic on 02 February, 2021, 10:07:12 pm
Currently waiting in freezer...
Post by: rafletcher on 05 February, 2021, 12:08:08 pm
Post by: hatler on 05 February, 2021, 12:39:39 pm
Post by: eckagain on 05 February, 2021, 12:45:50 pm
I made some soup yesterday, first time in years. Potato, leek, onion and carrot, salt, pepper and a veggie stock cube, simmered for a couple of hours last night then another hour this morning.
I'd planned we would have it tonight but sadly, in the words of Prof Denzil Dexter, the results were disappointing, just lacking in flavour. Does The Panel have any suggestions to perk it up a bit? We don't do spicy, I thought about adding some bits of ham. Any thoughts?
TBH, I'm tempted to throw it out and get a fish supper instead!
Post by: Regulator on 05 February, 2021, 01:22:11 pm
Smoked ham/lardons is a possibility - or sour cream with garlic.
Post by: Flite on 05 February, 2021, 02:15:26 pm
Alternatively, I also often put a pinch of ground cloves in veggies soups or stews - sort of adds warmth...
Post by: ian on 05 February, 2021, 02:21:10 pm
Potato and leak soup is generally a bit bland, imo. Adding double cream and cheese at the end (off the heat, otherwise the cream might split) and some chopped parsley improves matters. And make sure you cook the leek, onion, and carrot through the point where they're ready to colour (and that'll bring out the flavour, also use butter).
Or chowderize it, use the same base (I'm not sure on onion and leek, I'd use leek and finely chopped celery) add some sweetcorn towards the end of the potatoes cooking, let that cook and then blitz till mostly smooth and drop in some smoked haddock and let it poach in the soup till it starts to come apart (5-6 minutes, it should come apart if you lift the fillet with a fork), then add cream and smoked cheddar.
Serve with a fresh baguette.
Post by: citoyen on 05 February, 2021, 07:27:43 pm
Spaghetti with MarmiteThat sounds perfectly fine to me, could also be nice with the likes of Rigatone or Fusili - altho I'd most likely do it with Vegemite.
https://www.nigella.com/recipes/spaghetti-with-marmite
Gotta give it a go :P
That's what I thought - reasonably worth a try for the reasons described. But pushed back to tomorrow.
Damn Nigella claiming ownership of that recipe. I’ve been making it for years - it’s an easy can’t-be-bothered dish when all you want is stodge. Great for hangovers.
Definitely has to be made with spaghetti though - it’s a textural thing. You want the slithery slipperiness of spaghetti drenched in butter with the salty tang of marmite and cheese. Mmmmmm.
Was going to make fish fingers for dinner tonight but now I might change my mind...
Post by: rafletcher on 08 February, 2021, 02:08:04 pm
Tonight, tarragon chicken, bulgur wheat, peas and sweetcorn and brocolli.
Post by: hellymedic on 08 February, 2021, 05:48:07 pm
I hope D uses the plum and hoisin sauce we have.
Post by: SteveC on 08 February, 2021, 07:54:35 pm
Left over from last night's hot slow roast belly pork.
From a rare breed pig, raised by a friend. Shame that was the last joint from that particular batch.
Post by: Flite on 10 February, 2021, 11:12:54 am
Served with AGA carrots and broccoli
Staffs oatcakes bear no resemblance to Scottish oatcakes.
They are big floppy, oaty pancakes, raised with yeast, and baked.
Critically, unlike the pancakes in the shops, they are not sweet, so ideal for savoury stuffings, like spinach and ricotta, med veg, beetroot and hummus etc. Traditionally served with bacon and cheese.
I can't be bothered making the oatcakes, so I buy onlne, one or two dozen at a time.
They freeze very well, and thaw quickly.
https://staffordshireoatcakes.com/index.php
Post by: spesh on 12 February, 2021, 03:07:37 pm
Spaghetti with Marmite
https://www.nigella.com/recipes/spaghetti-with-marmite
Gotta give it a go :P
Tried it for lunch and I'll definitely be having it again. :P
Post by: rafletcher on 12 February, 2021, 08:05:09 pm
Post by: andrewc on 12 February, 2021, 09:22:43 pm
Post by: hellymedic on 12 February, 2021, 10:11:48 pm
Valentine's weekend dinner for two...
Post by: ian on 12 February, 2021, 10:19:45 pm
Post by: Ginger Cat on 12 February, 2021, 10:56:36 pm
Staffordshire oatcakes stuffed with mushrooms and blue stilton sauce.
Served with AGA carrots and broccoli
Staffs oatcakes bear no resemblance to Scottish oatcakes.
They are big floppy, oaty pancakes, raised with yeast, and baked.
Critically, unlike the pancakes in the shops, they are not sweet, so ideal for savoury stuffings, like spinach and ricotta, med veg, beetroot and hummus etc. Traditionally served with bacon and cheese.
I can't be bothered making the oatcakes, so I buy onlne, one or two dozen at a time.
They freeze very well, and thaw quickly.
https://staffordshireoatcakes.com/index.php
If you make sourdough bread and keep a starter on the go, the leavings from when you refresh the starter can be used to make really good Staffs/Derbyshire oatcakes. Proper tang and flavour, no extra yeast or bicarb required. They are very easy to do, IMO quicker and easier than mail ordering them!
GC
Post by: hellymedic on 12 February, 2021, 11:46:25 pm
Supremely Inauthentic Chinese Duck. That's what I call it.
It might have been, if the duck arrived...
Four of the seven menu items we ordered (including duck & pancakes) were not in the bag.
We received two other offerings, plus an unsolicited 2 litre bottle of brown, sweetened phosphoric acid.
We are disappointed. As we were dining after the supplier had closed, it was too late to phone them.
Post by: Flite on 13 February, 2021, 09:01:53 pm
Quote
If you make sourdough bread and keep a starter on the go, the leavings from when you refresh the starter can be used to make really good Staffs/Derbyshire oatcakes. Proper tang and flavour, no extra yeast or bicarb required. They are very easy to do, IMO quicker and easier than mail ordering them!
Sorry -I haven't worked out how to do quotes yet.
Thanks for the tip, but it's the cooking that is a bit of a hasssle.
Much as I love the AGA, cooking a batch of pancakes or oatcakes makes the hotplates cool down too quickly.
But I might try baking them on the floor of the oven - it makes good pitta bread that way.
And they were traditionally cooked on a bakestone....
Time to experiment.
Post by: slope on 21 February, 2021, 09:46:05 am
(https://i.guim.co.uk/img/media/5a5470900f93be649214e3af93e327d15434324b/0_1833_2792_2791/master/2792.jpg?width=1920&quality=85&auto=format&fit=max&s=1e53ba41b091b45322231feca5ce14d6)
Any other smoked fish would work here: my favourite is smoked eel, which needs a touch less butter and probably horseradish instead of the mustard.
smoked haddock or other smoked fish 75g
double cream 20ml
dijon mustard 1 tsp
flat-leaf parsley a small handful, finely chopped
butter 20g, melted
egg 1 large (a duck egg is splendid)
salt and black pepper
toast 1 thick slice, to serve
Start by cooking the smoked haddock. (If using another smoked fish, it may not need cooking – just flake the flesh and skip to the next step.) Put the haddock in a shallow heatproof dish with a lid, season with salt and pepper, and cover with freshly boiled water.
Put the lid on and leave to stand: by the time the fish is cool enough to handle, it will be cooked. Flake the fish, removing any skin and bones. The fish-cooking liquor has excellent flavour and is worth keeping for anything you might need fish stock for – just bring it to the boil before chilling and freezing in ice-cube trays.
Meanwhile, mix the cream, mustard and parsley together. Grease the egg coddler, jar or ramekin with a little of the melted butter, then stir the rest of the butter into the parsley and cream mixture, along with the flaked fish. Put two-thirds of the fish mixture in the coddler, crack an egg on top and scatter the rest of the fish mixture on top, without breaking the yolk. Put the lid on the coddler or cover the ramekin tightly with foil; if using a jam jar, screw the lid on, but don’t tighten it too much.
Half-fill a saucepan with water and bring to a simmer, then lower the coddler into the pan – the water should come two-thirds of the way up the sides of the coddler. Cook for 5-6 minutes or until the egg white is just set. Serve immediately with buttered toast.
Recipe courtesy of Rosie Sykes in The Guardian 2019
(“Ivanhoe” is a garnish from Robin McDouall’s Clubland Cooking.)
https://www.theguardian.com/food/2019/mar/25/20-best-recipes-meals-for-one-simon-hopkinson-dan-lepard-chicken-broth-salmon-eggs
Post by: pcolbeck on 21 February, 2021, 09:51:37 am
Post by: citoyen on 27 February, 2021, 06:42:41 pm
While cooking them, I remembered we had a tin of pineapple rings in the cupboard. Win!
Just a shame we don’t have any butterscotch Angel Delight for afters, or a bottle of Blue Nun to wash it down.
Post by: slope on 27 February, 2021, 07:15:18 pm
https://brindisa.com/products/brindisa-morcilla
With Brussels sprouts, halved and fried in butter until coloured, including garlic, fennel seeds and some sweet paprika + garnish of toasted almonds
Rioja optional as an accompaniment
Post by: citoyen on 27 February, 2021, 07:21:20 pm
Coddled egg "Ivanhoe"
That looks splendid!
Post by: rafletcher on 27 February, 2021, 07:21:44 pm
Post by: SteveC on 27 February, 2021, 07:30:56 pm
We had the first of the sausages tonight and they are excellent. And as an added bonus, very low in fat without being low in flavour.
Post by: Basil on 27 February, 2021, 07:44:24 pm
So, pie from the butcher, oven chips and baked beans. Plus two bottles of Old Speckled Hen.
Dirty pleasures. Has to be done now and then.
Post by: andrewc on 27 February, 2021, 09:56:15 pm
M&S had an organic free range chicken marked down, so that was cooked using lots of butter, lemon, garlic & herbs. Insalata caprese as a side dish. I'd had a couple of pieces of parsnip & sage bread earlier, so that was enough.
A nice Barolo from Lidl to wash it down.
https://blog.cookeatdiscover.com/supermarket-wine-of-the-week-barolo/
Post by: andrewc on 09 March, 2021, 09:42:30 pm
Nom. Think I overdid the Cayenne pepper slightly. Very quick & easy in the Instant Pot. More of a thick, savoury porridge than a soup.
Post by: Cudzoziemiec on 10 March, 2021, 09:25:17 pm
Post by: chrisbainbridge on 11 March, 2021, 05:04:19 pm
Post by: citoyen on 11 March, 2021, 05:30:32 pm
So: spaghetti carbonara tonight.
Post by: hellymedic on 11 March, 2021, 10:15:39 pm
Relieves D of need for cooking and should be therapeutic for a poorly D.
Post by: Basil on 11 March, 2021, 10:21:27 pm
Post by: Jurek on 12 March, 2021, 07:12:00 pm
A few minutes under the grill.
Served with a sprinkling of grated Parmesan.
A couple of salads to follow.
Post by: rafletcher on 13 March, 2021, 11:29:19 am
Post by: andrewc on 13 March, 2021, 09:39:01 pm
Post by: Mr Larrington on 13 March, 2021, 11:16:58 pm
Post by: andrewc on 13 March, 2021, 11:29:22 pm
Post by: Mr Larrington on 13 March, 2021, 11:31:25 pm
I don't thing either M&S food hall or Lidl stock liquid nitrogen... :(
Another triumph for Brexit!
Post by: hellymedic on 13 March, 2021, 11:48:54 pm
I don't thing either M&S food hall or Lidl stock liquid nitrogen... :(Another triumph for Brexit!
Maybe ask at your friendly, local Covid vaccine hub...
Post by: Davef on 16 March, 2021, 06:34:52 pm
According to a Famous Scientist on t'wireless the other week the optimum way of cooking a steak is to freeze it in liquid nitrogen then deep-fry it for exactly 14 seconds :DIf you like your steak crispy on the outside and frozen in the middle, sounds like the way to go.
Personally I like mine cooked evenly to 52.5 degrees apart from the outer 1mm.
Sent from my iPhone using Tapatalk
Post by: Mr Larrington on 16 March, 2021, 07:37:21 pm
According to a Famous Scientist on t'wireless the other week the optimum way of cooking a steak is to freeze it in liquid nitrogen then deep-fry it for exactly 14 seconds :DIf you like your steak crispy on the outside and frozen in the middle, sounds like the way to go.
Personally I like mine cooked evenly to 52.5 degrees apart from the outer 1mm.
Dr Famous Scientist did say he'd tried it thanks to the largesse of a colleague and said it was perfectly cooked right through.
Post by: Davef on 16 March, 2021, 09:44:10 pm
Liquid nitrogen -200According to a Famous Scientist on t'wireless the other week the optimum way of cooking a steak is to freeze it in liquid nitrogen then deep-fry it for exactly 14 seconds :DIf you like your steak crispy on the outside and frozen in the middle, sounds like the way to go.
Personally I like mine cooked evenly to 52.5 degrees apart from the outer 1mm.
Dr Famous Scientist did say he'd tried it thanks to the largesse of a colleague and said it was perfectly cooked right through.
Normal freezer -20
Ideal steak temp. 52.5
Oil temp 180
So 14 seconds from -200 would mean 4 seconds from a normal freezer.
My frozen scampi say 4 minutes in deep fat fryer from normal frozen.
I would therefore expect nitrogen frozen scampi to take 14 minutes.
As a general thing, not knowing the dimensions of the steak nor the temperature of the oil, using time is haphazard, but unless it is a tiny tiny steak it will still be frozen after 14 seconds.
Post by: citoyen on 16 March, 2021, 10:49:03 pm
Anyway, I was intrigued so I looked up a YouTube video to see how it’s done...
https://youtu.be/qUxF8_fkcQc
Hmmmmm!
Post by: Davef on 17 March, 2021, 07:18:29 am
Would the steak actually reach -200 though? If it did, that would surely ruin it.Ah, cooking sous vide for an hour, dipping the cooked steak in liquid nitrogen then deep frying. No, that would not be frozen in the middle. You would only get the outer couple of mm down to -200. Apparently tasted disgusting though.
Anyway, I was intrigued so I looked up a YouTube video to see how it’s done...
https://youtu.be/qUxF8_fkcQc
Hmmmmm!
I don’t see the point of the liquid nitrogen. You could skip that step and just use luke warm oil in the deep fat fryer.
I will stick to the hot pan but am tempted by a flame thrower.
Edit: if you are going to freeze something then using liquid nitrogen will do less damage than a normal freezer. The faster you freeze and the lower the temp then the smaller the ice crystals. Thawing out all mushy is not good with strawberries nor space travellers in sci-fi cryotanks
Post by: Mr Larrington on 17 March, 2021, 08:37:58 am
Post by: Jakob W on 17 March, 2021, 08:48:30 am
I don’t see the point of the liquid nitrogen. You could skip that step and just use luke warm oil in the deep fat fryer.
The point is you want the oil hot for all those tasty tasty Maillard reactions on the outside of the steak; the chilling of the steak is just to stop the insides overcooking. TBH I've never had issues with sous vide and a screamingly hot pan, but YMMV.
Post by: Davef on 17 March, 2021, 08:58:53 am
If you cooled the whole steak you could heat the outside up to your 150 degree heat for mr Maillard with the centre not getting too hot.I don’t see the point of the liquid nitrogen. You could skip that step and just use luke warm oil in the deep fat fryer.
The point is you want the oil hot for all those tasty tasty Maillard reactions on the outside of the steak; the chilling of the steak is just to stop the insides overcooking. TBH I've never had issues with sous vide and a screamingly hot pan, but YMMV.
By just cooling the outside in liquid nitrogen you are not achieving this, you are doing the opposite. In 14 seconds the surface is not going to get hot enough and you didn’t cool the centre.
Post by: citoyen on 17 March, 2021, 01:52:54 pm
Edit: if you are going to freeze something then using liquid nitrogen will do less damage than a normal freezer.
Righto, that makes sense.
Many years ago at a press event held by the Nat Geo TV channel, they made ice cream using liquid nitrogen. It's a nice party trick, and it does give very good results (the small ice crystals thing - makes for a very creamy texture), but it's not something I would ever go to the trouble of doing myself.
That video certainly put me off the idea of trying it as a method of preparing steak.
Just off to alibaba to buy a sous vide cooker and flame thrower though...
Post by: ian on 17 March, 2021, 03:06:24 pm
Post by: Jakob W on 17 March, 2021, 05:03:03 pm
Post by: spesh on 17 March, 2021, 05:30:19 pm
I say "in theory" because the dough (I was using a recipe from At Elizabeth David's Table)was being a bit of a PITA during mixing and kneading, and reminding me why I usually prefer to make Provençal-style tarts with ready-made puff pastry instead, but let's see how the proving goes and take it from there.
If the worst comes to the worst, I have a flammkeuche in the freezer, or I can pop down the road to my nearest stupormarket and see what I can find by way of garlic flatbreads or pizza bases as a substitute.
ETA: It worked, and the leftovers will do for lunch tomorrow.
Post by: rafletcher on 17 March, 2021, 08:14:09 pm
Post by: tiermat on 25 March, 2021, 02:54:04 pm
Was supposed to be what Mrs T made on Monday but she ran out of time and thus she made something else. I am off work today recovering from the jab so I have been the dutiful husband and made dinner.
Post by: HectoJ on 25 March, 2021, 09:46:53 pm
Was rather good !
Post by: rafletcher on 26 March, 2021, 11:03:40 am
ETA: Found a sweet potato lurking in the veg basket, so that went in too.
Post by: andrewc on 26 March, 2021, 08:46:31 pm
Post by: Basil on 26 March, 2021, 08:51:25 pm
Prawn linguine, ham,chilli and creme fraiche.
Prolly could have done with a bit more chilli. Mrs B doesn't agree.
Post by: citoyen on 27 March, 2021, 08:34:30 am
Still got loads of the pesto left so will probably be having the same again for dinner tonight. Mention of prawns makes me think that could be a nice addition. Might see if I can get some today.
Post by: Regulator on 28 March, 2021, 01:16:21 pm
Post by: HectoJ on 29 March, 2021, 05:49:05 pm
Post by: Regulator on 30 March, 2021, 07:36:54 am
Tonight is slow cooked ox cheek, which has just gone into the oven. It will be served with carrots and cavolo nero, and the rest of the bottle of Spanish red that it was marinated in overnight.
Can I just say it was lush... :chef's kiss:
Post by: hellymedic on 31 March, 2021, 12:17:30 am
Food arrived half an hour after ordering and was very nice.
I was impressed by the packaging: paper bag enclosing three paper bags for the sides and two one-piece corrugated cardboard boxes for the burgers.
No plastic anywhere.
Post by: pcolbeck on 03 April, 2021, 09:16:54 am
Today I will make a Big Mac burger sauce copy (its just ketchup and mayo with a few other things chucked in) and tonight will be burger night !
Post by: citoyen on 03 April, 2021, 12:28:08 pm
Big Mac burger sauce copy (its just ketchup and mayo with a few other things chucked in)
Albert Roux does something similar with ketchup, mayo and brandy, and he has Michelin stars.
Post by: rafletcher on 03 April, 2021, 02:16:56 pm
Post by: hellymedic on 10 April, 2021, 02:24:30 pm
Post by: CommuteTooFar on 15 April, 2021, 07:51:48 pm
Post by: markcjagar on 15 April, 2021, 08:10:44 pm
(https://images-na.ssl-images-amazon.com/images/I/717wbMQcFRL._AC_SX679_.jpg)
Post by: Hot Flatus on 17 April, 2021, 07:41:38 pm
Post by: Tim Hall on 21 April, 2021, 08:46:39 am
Found a load of wild garlic while out on our walk yesterday so made some wild garlic and walnut pesto, and some fresh tagliatelle to put it on. Yum!I made wild garlic pesto last night, with pine nuts. Presumably the walnuts in your recipe take the place of the pine nuts.
Still got loads of the pesto left so will probably be having the same again for dinner tonight. Mention of prawns makes me think that could be a nice addition. Might see if I can get some today.
Post by: rafletcher on 21 April, 2021, 10:59:44 am
Found a load of wild garlic while out on our walk yesterday so made some wild garlic and walnut pesto, and some fresh tagliatelle to put it on. Yum!I made wild garlic pesto last night, with pine nuts. Presumably the walnuts in your recipe take the place of the pine nuts.
Still got loads of the pesto left so will probably be having the same again for dinner tonight. Mention of prawns makes me think that could be a nice addition. Might see if I can get some today.
And I shall be making some with pine nuts and almonds (because I have a packed of blanched almonds to use up).
Post by: citoyen on 21 April, 2021, 11:17:39 am
Found a load of wild garlic while out on our walk yesterday so made some wild garlic and walnut pesto, and some fresh tagliatelle to put it on. Yum!I made wild garlic pesto last night, with pine nuts. Presumably the walnuts in your recipe take the place of the pine nuts.
Still got loads of the pesto left so will probably be having the same again for dinner tonight. Mention of prawns makes me think that could be a nice addition. Might see if I can get some today.
Indeed. And I toasted them first for extra flavour. I think they go really well with the wild garlic. Also, walnuts are a hell of a lot cheaper than pine nuts.
There are loads of recipes online - all varying in small ways but fundamentally the same. I mean, it's pesto - not exactly elaborate haute cuisine, you just chuck the ingredients in the blender and hit the switch. But I followed Hugh FW's recipe as a rough guide to quantities/proportions. Might increase the walnuts next time.
I've heard rumours of a local source of wild garlic, so I may have to go and investigate. Otherwise, it's a rare treat for me - doesn't seem to be much of it round these parts. If I'd known there would be such rich pickings at Bewl Water (for that is where we went on our walk), I would have taken a large bag and filled it up for the freezer.
Post by: rafletcher on 21 April, 2021, 12:07:17 pm
Post by: ian on 21 April, 2021, 12:17:38 pm
Found a load of wild garlic while out on our walk yesterday so made some wild garlic and walnut pesto, and some fresh tagliatelle to put it on. Yum!I made wild garlic pesto last night, with pine nuts. Presumably the walnuts in your recipe take the place of the pine nuts.
Still got loads of the pesto left so will probably be having the same again for dinner tonight. Mention of prawns makes me think that could be a nice addition. Might see if I can get some today.
Indeed. And I toasted them first for extra flavour. I think they go really well with the wild garlic. Also, walnuts are a hell of a lot cheaper than pine nuts.
There are loads of recipes online - all varying in small ways but fundamentally the same. I mean, it's pesto - not exactly elaborate haute cuisine, you just chuck the ingredients in the blender and hit the switch. But I followed Hugh FW's recipe as a rough guide to quantities/proportions. Might increase the walnuts next time.
I've heard rumours of a local source of wild garlic, so I may have to go and investigate. Otherwise, it's a rare treat for me - doesn't seem to be much of it round these parts. If I'd known there would be such rich pickings at Bewl Water (for that is where we went on our walk), I would have taken a large bag and filled it up for the freezer.
Pretty much every wood in our stomping ground (which stretches as far as Bewl Water, if we're feeling exotic) is filled with the stuff, which explains the lack of vampires amongst the ranks of the Ramblers.
I mostly sub cashews for pine nuts in pesto (in part because I always have cashews knocking around, but pine nuts are hit and miss).
Post by: nicknack on 21 April, 2021, 07:33:13 pm
Post by: Gattopardo on 23 April, 2021, 03:16:49 pm
Came to ask for ideas for food, thinking salad maybe... or a couscous/quinoa with roasted veg.
Post by: Mrs Pingu on 27 May, 2021, 06:57:41 pm
Post by: hatler on 27 May, 2021, 07:22:00 pm
Post by: rafletcher on 27 May, 2021, 09:13:21 pm
I've just harvested the first year of the wild garlic that I liberated and planted in pots last year so tonight will be wild garlic risotto :P
Crikey, ours has flowered and is dying back already!
Riffing on Ian’s smoked haddock “carbonara”, I sautéed a couple of finely diced shallots with garlic, then deglazed with white wine. Added thawed cooked large prawns and king prawns, and kept warm. Cooked spaghetti, and meantime mixed up 1 1/2 eggs (dumped one white), chopped chives, a handful of grated Parmesan, and a pot of Tesco “responsibly sourced mixed crab (white and brown) meat”. Drained the spaghetti, keeping back a little cooking water, added the prawn mix, then the egg and crab mix. Really nice. Black pepper is a good addition, but my wife’s intolerant of it so just in my portion :).
Post by: Mrs Pingu on 27 May, 2021, 09:23:02 pm
Post by: andrewc on 03 June, 2021, 07:12:13 pm
https://www.bonappetit.com/recipe/pesto-potato-salad
Post by: pcolbeck on 05 June, 2021, 05:10:22 pm
We are off walking at the beach tomorrow morning so I think I might just do some burgers and halloumi slices tonight and have the lamb tomorrow when we will have better appetites and clearer heads. Marinade will work better overnight anyway.
Post by: Regulator on 07 June, 2021, 11:25:21 am
Post by: rafletcher on 21 June, 2021, 06:36:13 pm
Post by: pcolbeck on 22 June, 2021, 05:10:40 pm
Living over 5 miles from the nearest takeaway definitely cuts down on the temptation to get one.
Post by: rafletcher on 25 June, 2021, 07:06:39 pm
Post by: ian on 25 June, 2021, 08:10:59 pm
Served with a potato salad – jersey new potatoes, lots of chopped coriander and mint, sumac, olive oil and lemon juice - flatbread and hummus (which I'll cheat and get out of a tub, honestly homemade rarely seems better than ready-made stuff).
I have also invented Turkish balls, which is pretty much the same without the coriander, but rose harissa and a touch of garam masala (don't ask me, but it's necessary) and more spice. I may just go all the way and make Indian balls. Me and Mademoiselle Magimix could make all kinds of national balls.
My wife is very tolerant of culinary experimentation, but then she's cooked me one meal ever, and god, it was awful enough to last a lifetime.
Post by: Jurek on 25 June, 2021, 08:28:58 pm
Greek balls. I invented them. Basically chicken meatballs with crushed up coriander seeds, bread crumbs, some oregano, garlic, olive oil, and a bit of chilli and a pinch of cinnamon (it's basically my take on kofte). Fry them up, deglaze the pan with a glug of white wine, some more crushed coriander seeds, lemon juice and a couple of spoon of plain yoghurt for a sauce.Must remember to add sumac to pototo salad.
Served with a potato salad – jersey new potatoes, lots of chopped coriander and mint, sumac, olive oil and lemon juice - flatbread and hummus (which I'll cheat and get out of a tub, honestly homemade rarely seems better than ready-made stuff).
I have also invented Turkish balls, which is pretty much the same without the coriander, but rose harissa and a touch of garam masala (don't ask me, but it's necessary) and more spice. I may just go all the way and make Indian balls. Me and Mademoiselle Magimix could make all kinds of national balls.
My wife is very tolerant of culinary experimentation, but then she's cooked me one meal ever, and god, it was awful enough to last a lifetime.
Post by: andrewc on 25 June, 2021, 10:12:29 pm
Chucked in a pack of supermarket mussels, gave them a couple of minutes, then added prawns, peas & some chopped parsley. Served over rice. Nom.
(https://pbs.twimg.com/media/E4wSumBWUAI3v3V?format=jpg&name=900x900)
Post by: andrewc on 02 August, 2021, 10:14:24 pm
Post by: spesh on 02 August, 2021, 10:17:10 pm
Bacon, black pudding & eggs. Inna salad. That’s healthy isn’t it ?
I see lard and burnt crunchy bits, but you're one essential food group short, i.e. starch... :demon:
Post by: T42 on 03 August, 2021, 10:02:38 am
Post by: Regulator on 03 August, 2021, 10:07:54 am
Post by: andrewc on 06 August, 2021, 10:07:06 pm
Wednesday was the first meal out with a mate in 18 months.... We picked a restaurant we'd been to before, a bit out of the way so it wouldn't be crowded. Lovely food & it was nice to see my friend again. Bastard has lost a ton of weight (pre-diabetic diagnosis!)
https://twitter.com/andrewxclark/status/1423022678861127685?s=20
https://www.cargoseafoodrestaurant.co.uk
Post by: Mrs Pingu on 07 August, 2021, 09:44:11 pm
Post by: rafletcher on 20 August, 2021, 10:26:28 am
Post by: Regulator on 24 August, 2021, 03:44:09 pm
Post by: Mrs Pingu on 28 August, 2021, 07:39:14 pm
One of Angel Hartnetts "Cafe Murano" spring menus (porchetta, delivered), as it's our (19th) wedding annivesary.
Any good?
I thought about getting a cook at home dinner delivered for our anniversary next Thursday, but given that I have no idea how good the cooker at the new place is I thought I'd probably best go for a takeaway.
Post by: Mrs Pingu on 28 August, 2021, 07:40:28 pm
Post by: rafletcher on 28 August, 2021, 08:39:59 pm
One of Angel Hartnetts "Cafe Murano" spring menus (porchetta, delivered), as it's our (19th) wedding annivesary.
Any good?
I thought about getting a cook at home dinner delivered for our anniversary next Thursday, but given that I have no idea how good the cooker at the new place is I thought I'd probably best go for a takeaway.
A mixed bag. The starters I enjoyed, especially the aubergine dip, but the main was disappointing. The porchetta was tougher than I thought it should be, and not particularly flavoursome. And the stuffing was bland, certainly no taste of fennel as far as I could tell. Roast potatoes, tomatoes and artichokes were ok, as you’d expect. The caprese cake and pistachio cream was lovely. The summer slaw was all cabbage, not much redeemed by the ceasar dressing. I’d not bother with her stuff again, sadly. I think perhaps curries would do better, but my wife can no longer tolerate spices.
ETA we also had an “add-on”, courgette and ricotta tortellini with tomato and basil sauce. Apart from a distinct lack of basil (we added out own) it was delicious.
Post by: CommuteTooFar on 30 August, 2021, 09:57:37 pm
Post by: Canardly on 30 August, 2021, 10:20:37 pm
Post by: Regulator on 01 September, 2021, 01:51:27 pm
Post by: Tim Hall on 02 September, 2021, 08:49:26 pm
Courgettes sliced lengthways, drizzled with olive oil, hefty twist of salt and pepper, grilled
Boiled spuds
Steamed french beans
All the veg came from the
Post by: Basil on 14 September, 2021, 03:09:34 pm
Post by: HectoJ on 22 September, 2021, 09:56:54 pm
The good news is: The wine works....
Post by: rafletcher on 23 September, 2021, 11:38:46 am
Post by: Regulator on 24 September, 2021, 09:49:12 am
Post by: telstarbox on 02 October, 2021, 08:41:39 pm
Post by: Beardy on 02 October, 2021, 08:55:15 pm
It had mushrooms in it which I’m not fond of, but the main issue for me was the sweetness. The mince seemed ok, and the pasta was just pasta, the the faux cheese sauce just didn’t do it for me. I did eat it without complaint though, and everyone else enjoyed it.
Post by: andrewc on 24 November, 2021, 09:36:40 pm
Salmon with chilli & garlic and butter beans with n'duja. I meant to save some of the beans for tomorrow...... but didn't. An entire tin of beans, I might regret this.... :facepalm:
Post by: Gattopardo on 26 November, 2021, 08:43:33 pm
Carbs and cheese.
Post by: Slave To The Viking on 02 December, 2021, 11:19:03 pm
Rather pleasant, though I says it myself and shouldn't...
Post by: pcolbeck on 12 December, 2021, 07:35:52 pm
Post by: rafletcher on 13 December, 2021, 04:13:00 pm
Post by: Legs on 13 December, 2021, 04:23:21 pm
Post by: SteveC on 24 December, 2021, 07:14:15 pm
We tried it out the following weekend. Since then, to the best of my recollection, it has sat on the top of the kitchen cupboards unused.
Got it out again today.
Hot smoked salmon fillet, with oven baked potato wedges and peas. A very suitable meal for Christmas Eve, luxurious but also fairly light before the gastronomic onslaught tomorrow.
Post by: ian on 24 December, 2021, 07:50:39 pm
Post by: andrewc on 24 December, 2021, 08:09:46 pm
Post by: andrewc on 29 December, 2021, 09:39:43 pm
I couldn’t be bothered doing risotto & had no polenta, so made couscous with some of the liquid. Served with a garnish of raw garlic, parsley & lemon zest.
Nom.
Post by: Gattopardo on 03 January, 2022, 06:42:14 pm
Post by: slope on 03 January, 2022, 07:28:50 pm
For the umpteenth time since discovering Maggie Zhu's internet presence -
https://omnivorescookbook.com/kung-pao-brussels-sprouts/
Post by: slope on 03 January, 2022, 07:29:20 pm
Raclette with cheese and blue potato.
:thumbsup: :thumbsup:
Post by: Gattopardo on 03 January, 2022, 08:12:27 pm
Post by: John Stonebridge on 03 January, 2022, 09:50:14 pm
I cooked shoulder steak in Tempest Old Parochial imperial scotch ale (13% abv) in the pressure cooker then reduced the beery juice down to a very intense gravy. Meltingly soft beef with a big rich bitter beery whack and crunchy shortcrust pastry
Accompanied by lovely creamy mash also pressure cooker based for a silky texture.
Post by: Basil on 03 January, 2022, 09:50:23 pm
I won't be doing that again before February. Can you imagine pizza and no bottle of beer? :(
Post by: slope on 21 January, 2022, 06:35:01 pm
Raved about this to myself before and realised I hadn't made it for way too long and all the ingredients were to hand
https://www.theguardian.com/lifeandstyle/2010/apr/03/seasonal-greens-peppercorns-recipe-ottolenghi (https://www.theguardian.com/lifeandstyle/2010/apr/03/seasonal-greens-peppercorns-recipe-ottolenghi)
ETA - a light thin drizzle of Hoisin sauce over finished dish doesn't go amiss :P
Post by: slope on 24 January, 2022, 10:32:40 pm
Post by: Mrs Pingu on 29 January, 2022, 05:12:59 pm
Post by: rafletcher on 29 January, 2022, 07:36:21 pm
Post by: ElyDave on 12 February, 2022, 05:42:30 pm
Post by: andrewc on 12 February, 2022, 08:57:21 pm
Post by: ian on 12 February, 2022, 09:02:01 pm
Post by: Mr Larrington on 12 February, 2022, 09:15:57 pm
Paneer and chickpea curry then.
Cheesy peas!
Post by: rafletcher on 13 February, 2022, 12:54:00 pm
Not the braised duck legs I'd planned, as it seems they passed their use-by date four days ago.
Did they smell off, or look green? 4 days beyond an arbitrary date that takes no account of how they’ve been stored? So what. Red meats like duck will last a good while beyond so-called use-by dates.
Post by: Slave To The Viking on 13 February, 2022, 03:11:13 pm
Post by: SteveC on 13 February, 2022, 04:07:02 pm
Rick's Smoked Salmon Pâté with sourdough bread and mixed salad leaves
Coq au Riesling - chicken with a white wine and cream sauce, served with lots of parsley and buttered potatoes
Chocolate Torte with Cornish clotted cream
We've had a couple of their meal kits before and they have always worked out well.
Post by: ian on 13 February, 2022, 07:02:40 pm
Not the braised duck legs I'd planned, as it seems they passed their use-by date four days ago.
Did they smell off, or look green? 4 days beyond an arbitrary date that takes no account of how they’ve been stored? So what. Red meats like duck will last a good while beyond so-called use-by dates.
I ummed and ahhed and sniffed (poultry always smells whiffy when unsealed) and they didn't seem untoward and had it been a couple of days, I'd probably have gone with it, but I didn't fancy a gamble that might have meant spending the early hours of Sunday morning redecorating the bathroom.
Post by: chrisbainbridge on 02 March, 2022, 07:12:04 pm
Now eating 3 rashers of locally sourced smoked back bacon with a glass of pouilly fume and a hot cross bun!
Post by: Basil on 02 March, 2022, 07:38:26 pm
Post by: hellymedic on 02 March, 2022, 08:30:43 pm
Post by: rafletcher on 08 March, 2022, 07:35:38 pm
Post by: mrcharly-YHT on 14 March, 2022, 05:17:39 pm
So, Sun, cooked pan of chickpea-based daal and another pan of brown rice. That's three meals sorted then.
(might be reason why I've put on 3kg since the end of Jan)
Post by: Mrs Pingu on 29 March, 2022, 06:35:59 pm
Post by: Wowbagger on 29 March, 2022, 09:01:33 pm
*In a manner of speaking.
Post by: andrewc on 29 March, 2022, 10:20:08 pm
Post by: rafletcher on 30 March, 2022, 04:51:39 pm
I recently bought some frozen Monkfish steaks. I've previously wrapped them in bacon & shoved them in the oven for a bit and not been too impressed with the result. Tonight I was feeling lazy, so I just sliced it up & shoved it into a pan together with a jar of green Thai curry sauce & some prawns. Much better use of it.
I’ve found that roasting it, Monkfish tends to release a lot of liquid. It does, however, work well in curries or tomato based stews.
Post by: slope on 08 April, 2022, 12:52:17 am
Off to get a tin of Spam and some nori sheets in the morning :thumbsup:
https://www.hungryhuy.com/spam-musubi/#wprm-recipe-container-13953
(https://live.staticflickr.com/65535/51989924980_adfb559ade_k.jpg)
(https://live.staticflickr.com/65535/51989368341_79804d656d_h.jpg)
Post by: CommuteTooFar on 17 April, 2022, 04:46:55 pm
I drunk it with half a bottle of 2018 Domaine Sylvain Pataille Marsannay Clos du Roy. A very nice Burgundy.
Tomorrow I will have the second half with pork and some vegetables.
Post by: SteveC on 17 April, 2022, 05:09:32 pm
Post by: rafletcher on 17 April, 2022, 05:23:49 pm
Post by: Basil on 17 April, 2022, 05:33:20 pm
Well, maybe some chocolate orange. Maybe with cheese and cheese sticks. Maybe a glass of wine.
Maybe.
Post by: rafletcher on 29 April, 2022, 07:21:37 pm
Post by: SteveC on 29 April, 2022, 07:38:46 pm
Tasted good, though.
Post by: Basil on 29 April, 2022, 09:55:13 pm
Just heaven. (And hardly any washing up :thumbsup:)
Post by: rafletcher on 26 May, 2022, 12:51:18 pm
Post by: ian on 27 May, 2022, 09:27:04 pm
I made some kind of pibil-ish filling (it's still in the slow cooker) – chicken, onion, peppers, orange juice, achiote, cumin, garlic granules, oregano, chillis and some more chillis and then some more chilli. I feel it may not tick the authenticity boxes, but I also feel it's going to be good. And spicy. I also have ninja rolling technique.
It's going to make me nostalgic for LA food trucks.
Post by: Feanor on 10 July, 2022, 09:48:56 pm
A Mediterranean / Middle Eastern mezze style feast.
The recipes are all from Yotam Ottolenghi and Sabrina Ghayour.
It's a shame there's nowhere in Aberdeen you can get this kind of food. Nargile is probably the closest.
This is possibly my very favourite food!
(https://live.staticflickr.com/65535/52207681214_1d9386f08d_z.jpg) (https://flic.kr/p/2nxq1JJ)
Mezze (https://flic.kr/p/2nxq1JJ) by Ron Lowe (https://www.flickr.com/photos/62966413@N04/), on Flickr
Post by: Mrs Pingu on 10 July, 2022, 10:13:00 pm
Post by: Canardly on 10 July, 2022, 10:24:00 pm
Post by: Feanor on 18 July, 2022, 07:38:55 pm
I got a Dishoom recipe book for Christmas, and it's taken till now to actually make something from it.
I might have though that Ottolenghi was fiddly, but...
(https://live.staticflickr.com/65535/52225406954_4edd2c61d5_z.jpg) (https://flic.kr/p/2nyYRYW)
Spice Mix (https://flic.kr/p/2nyYRYW) by Ron Lowe (https://www.flickr.com/photos/62966413@N04/), on Flickr
The recipies can best be desribed as 'recursive'.
So for this curry, we first must marinate the meat. Fine, let's make the marinade. See P94.
Right, so this in turn requires pastes and spice mixes. See Pages 230, 235, 250.
And each of these in turn requires further sub-recipies.
Where the hell is the actual starting point?
"1) Starting two weeks ago, take your fermented unobtanium-berry paste..."
Someone noted that it sounded like a Haynes Manual: First, remove the engine...
The photo above is toasting a spice mix, prior to grinding it down.
Got through it all in the end, and it was proper good.
Post by: Mrs Pingu on 18 July, 2022, 09:29:05 pm
Post by: Feanor on 18 July, 2022, 09:40:19 pm
Harry came to help with the eating bit.
For a larger group, you would want to do an awful lot of this the day before, and it does lend itself to that.
I suspect that some of these restaurant-based cookbooks are actually intended for people to just say "Jeez, fuck that! Let's just go to the restaurant!"
Post by: Hot Flatus on 18 July, 2022, 09:45:22 pm
Feel quick sick now actually.
Post by: Peter on 18 July, 2022, 09:46:29 pm
Post by: Feanor on 18 July, 2022, 10:03:01 pm
Boiled eggs.
Nothing wrong with that, it was my lunch!
We went Up A Hill today, and the sammiches were hegg mayo, which is something I like in a sammich.
A couple of 'ard boiled hegggs and a bit of mayo is the sammich filling of the gods.
Much more betterer even than Tuna mayo.
Post by: andrewc on 18 July, 2022, 10:05:06 pm
Post by: spesh on 18 July, 2022, 10:26:29 pm
It's one of these things that takes all day to make, and 10 minutes to eat.
Harry came to help with the eating bit.
For a larger group, you would want to do an awful lot of this the day before, and it does lend itself to that.
I suspect that some of these restaurant-based cookbooks are actually intended for people to just say "Jeez, fuck that! Let's just go to the restaurant!"
While leaving the books in the "see how sophisticated I am" pile on the coffee table? :demon:
Post by: Wowbagger on 18 July, 2022, 10:32:56 pm
Post by: rafletcher on 21 July, 2022, 12:20:42 pm
Post by: CrazyEnglishTriathlete on 23 July, 2022, 08:02:32 pm
Post by: Feanor on 23 July, 2022, 08:16:07 pm
So mac+cheez+chips it is.
I've done a slightly posh version, because it really didn't add much more time.
The Mac + cheez has a bunch of chorizo in it. I had some to use up. I was just making-it-up-as-I-went-along, so I added it just after the flour when making the roux, letting it cook down with the flour before I started adding the milk because I wanted the oils from the chorizo to infuse through the whole sauce, rather than adding it at the end. This worked well.
The cheez is a Costco grated Grana Padano, which is a hard cheez, like parmesan, but perhaps a little milder. I'm converted to using this as Generic Cheez for almost everything, where I might have previously used Mousetrap Cheddar. As a hard cheez, it adds the requisite cheeziness but does not leave the sauce floating in oil.
The chips were replaced by my rose harissa roast tatties, which are so simple to make that oven-chaps make no sense.
(https://live.staticflickr.com/65535/52235202197_12166f7cbc_z.jpg) (https://flic.kr/p/2nzR4Lr)
Posh mac cheez n chips (https://flic.kr/p/2nzR4Lr) by Ron Lowe (https://www.flickr.com/photos/62966413@N04/), on Flickr
Yea, not exactly a one-person portion, is it?
Post by: andrewc on 05 August, 2022, 09:39:04 pm
I had one portion with rice earlier in the week, and have just had the second with chunks of slightly stale bread thrown in to soak up the juices. Very nice :P
Post by: slope on 05 August, 2022, 10:31:28 pm
a tin of Mutti Polpa (chopped tomatoes).
At 'Snowdon Towers', it has been considered for a while now, that Mutti (and similar tinned San Marzano) are worth the price related to quality and flavour. No more so on home made pizza :thumbsup:
Post by: pcolbeck on 15 August, 2022, 02:17:00 pm
Post by: Slave To The Viking on 14 October, 2022, 12:34:26 am
Made the rolls, didn't make the sossidges.
Post by: rafletcher on 14 October, 2022, 09:45:07 am
Post by: rafletcher on 10 November, 2022, 07:25:43 pm
Post by: Slave To The Viking on 13 November, 2022, 06:50:45 pm
I'll dice some of the King Eddies from t'garden and roast 'em. Salad, possibly?
Post by: Hot Flatus on 13 November, 2022, 07:42:17 pm
Food of The Gods.
Post by: rafletcher on 13 November, 2022, 08:25:36 pm
Post by: Slave To The Viking on 13 November, 2022, 11:23:16 pm
Dry Roasted peanuts.
Food of The Gods.
Seconded.
Post by: ian on 14 November, 2022, 10:03:31 am
Post by: Slave To The Viking on 14 November, 2022, 11:47:36 pm
With no discussion, I got home to the smell of exactly that being cooked, but - but - with dollops of maize-meal batter splodged on the top and then baked, to form a sort of bean chilli/cornbread cobbler.
Utterly perfect.
Post by: slope on 15 November, 2022, 10:52:04 pm
(https://live.staticflickr.com/65535/52503083123_88c6f6156d_o.jpg)
Meera Sodha's recipe for dirty shaved Brussels nasi goreng, but substituting the pickled raw sprouts topping with tangy beni shoga and crispy shallots (www.souschef.co.uk for oddball ingredients)
and de riguer green flecks
Post by: rafletcher on 27 November, 2022, 03:57:52 pm
Post by: De Sisti on 27 November, 2022, 04:01:06 pm
Post by: cycleman on 27 November, 2022, 08:42:45 pm
Post by: Slave To The Viking on 05 December, 2022, 01:07:56 am
Post by: Mrs Pingu on 12 December, 2022, 08:16:29 pm
Post by: Jurek on 12 December, 2022, 08:20:49 pm
Finally manged to get some from my local fish van so tonight it was halibut with lemon risotto. :POh!
Nice.
What time should I pop over?
Post by: Mrs Pingu on 12 December, 2022, 08:32:58 pm
Post by: slope on 12 December, 2022, 09:13:13 pm
With steamed or microwaved purple sprouting/ tenderstem broccoli, cut into bite sized bits
Heat up a saucepan of butter, olive oil, garlic, a tsp or so of garam masala + (diced red chilli optional)
Put cooked veg in favourite bowl, mix with buttery fragrant sauce. Top with sliced in half wobbly eggs. Sprinkle with red peppercorns.
Enjoy with the almost runny yolks dribbling down one's beard (optional)
ps also good to add some 40mm thin fingers of, but not quite juliened carrots for extra colour/might be gilding the lily though? (optional)
(based on a 2012 HFW recipe - https://www.theguardian.com/lifeandstyle/2012/sep/08/egg-broccoli-recipe-hugh-fearnley-whittingstall)
Post by: slope on 13 December, 2022, 08:18:27 pm
Post by: Cudzoziemiec on 14 December, 2022, 08:48:16 am
Post by: Mrs Pingu on 18 December, 2022, 12:55:46 pm
Post by: slope on 19 December, 2022, 05:03:30 pm
(https://i.guim.co.uk/img/media/4c8f365084966121747dd97e12d2fcac398d81ee/346_2601_3484_2091/master/3484.jpg?width=620&quality=45&dpr=2&s=none)
1 cauliflower, broken into bite-sized chunks
1 medium onion, finely sliced
1 tsp smoked paprika (Slope likes La Chinata)
1 tsp ground cumin
½ tsp ground coriander
3 cloves garlic, crushed
4 tbsp olive oil
½ tsp fine sea salt
1 tin butter beans, drained and rinsed
Juice of half a lemon
1 small bunch fresh coriander, leaves only
Preheat the oven to 200C/180C fan. Put all the ingredients except the beans, lemon juice and fresh coriander into a mixing bowl and mix together with your hands until everything is evenly coated with oil and spices. Transfer to a baking tray and bake in the centre of the oven for 25-30 minutes, until just tender and starting to crisp around the edges.
Remove from the oven, add the beans and lemon juice, toss everything gently, then return to the oven for a few minutes, just until the beans are warm.
Divide the coriander between the plates and place the cauliflower on top, making sure you scrape all the juices and spices off the tray. Serve with chunks of fresh bread.
Serves 2, recipe courtesy of Anja Dunk
Post by: HectoJ on 21 December, 2022, 08:50:55 pm
Post by: Hot Flatus on 21 December, 2022, 09:11:19 pm
Post by: rafletcher on 22 December, 2022, 12:02:11 pm
Fattoush
Which does indeed sound like flatus.
Post by: Hot Flatus on 22 December, 2022, 01:36:37 pm
Post by: andrewc on 31 December, 2022, 07:58:23 pm
In the oven & smelling very nice. I forgot to get any white wine though, so can't stick it into the mix at the end. :(
Post by: Feanor on 01 January, 2023, 01:51:13 pm
Spent most of the day making it, once you have done all the sub-recipes.
Left-over naans made for excellent bacon and egg naans with tomato chili jam this morning!
Had to make the tomato chili jam first, because the jar I'd bought from the restaurant was finished. It's trivial to make, but I think I'll half the sugar next time I make it.
Post by: Mr Larrington on 01 January, 2023, 02:33:32 pm
Post by: SteveC on 01 January, 2023, 03:29:22 pm
Post by: Jurek on 01 January, 2023, 03:43:32 pm
Post by: Hot Flatus on 01 January, 2023, 03:46:09 pm
Post by: slope on 01 January, 2023, 04:18:15 pm
Post by: spesh on 01 January, 2023, 04:20:10 pm
Post by: Mrs Pingu on 01 January, 2023, 04:49:01 pm
Post by: Jurek on 01 January, 2023, 05:08:24 pm
That all sounds fab, where should I arrive first?My bigos got nommed about an hour ago, so I'd try for somewhere closer to home rather than making an unnecessarily long journey.
Post by: SteveC on 02 January, 2023, 07:30:12 pm
Post by: JellyLegs on 02 January, 2023, 07:45:55 pm
Post by: andrewc on 06 January, 2023, 09:04:18 pm
Roast pork belly stuffed with black pudding & apple. Mine was no where near as good as the pictures, the crackling was non existent, but it tasted good. :P
Post by: Tim Hall on 07 January, 2023, 10:14:35 am
Post by: Tim Hall on 07 January, 2023, 03:28:43 pm
Steak and kidney pudding. (See Arithmetic thread for pudding bowl sizing issues)This requires kidney. Which in my case the butcher has not got. Plan B, vegetable casserole with dumplings.
Post by: Ham on 09 January, 2023, 09:58:22 pm
It all started with a packed of filo pastry, gifted to me by Miss Ham & Fam, who had received it as a substitution in a Sainsbo's order. What was it substituted for? I hear you ask. Why, 2 pints of semi skimmed milk, of course. Why did you even have to ask?
So, some pie or other wrappy thing was deffo on the cards. What do we have in the fridge? The remains of a large roast chicken from yesterday (basically slight less than one d-cup chicken breast). Chicken pie it is. Fry up that scrawny aubergine and a pepper. Defrost some spinach. All in. And then the serendipity: A Coulommiers Lait Cru (half price after Crimbo) sliced over the top.
Nom2
Post by: Tim Hall on 15 January, 2023, 07:37:48 pm
Having obtained steak and, indeed, kidney, last night I made steak and kidney pudding. It was Very Nice.Steak and kidney pudding. (See Arithmetic thread for pudding bowl sizing issues)This requires kidney. Which in my case the butcher has not got. Plan B, vegetable casserole with dumplings.
(https://lh3.googleusercontent.com/5URD623nuyUxUb_ZN6kolgbk3aCNFT86Rkc5tzbB8pyfjHaSOjKUoOTh3NrhT6xusq7pmamGtxvkFA6kDfL3Dbuv7IZBrlZRSOHPjPyX3dkn24c-TMncmSKFwrma6oLR1sr2HWf7lTA=w1200)
Post by: Mrs Pingu on 16 January, 2023, 06:27:25 pm
Finally manged to get some from my local fish van so tonight it was halibut with lemon risotto. :P
Redux. Quite excited.
Also managed to get some (huge) kippers. I was having a hankering for kippers in the festive holidays but all the fish shops were closed. So that'll be breakfast this weekend then.
Post by: Mrs Pingu on 16 January, 2023, 07:09:34 pm
Finally manged to get some from my local fish van so tonight it was halibut with lemon risotto. :PRedux. Quite excited.
Well that's pure dead bollocks that is.
Turns out this numpty didn't read the text properly and it's frozen halibut :facepalm:. So that'll be tomorrow's dinner.
Manky old baked taters tonight instead then. ::-)
Post by: Ham on 16 January, 2023, 10:36:54 pm
Finally manged to get some from my local fish van so tonight it was halibut with lemon risotto. :PRedux. Quite excited.
Well that's pure dead bollocks that is.
Turns out this numpty didn't read the text properly and it's frozen halibut :facepalm:. So that'll be tomorrow's dinner.
Manky old baked taters tonight instead then. ::-)
Thank you, you reminded me of a richard Digance song first heard in the 70's, live in Capital Radio's folk sessions, by the magic that is the Interwebs it turns out that he recorded a version a month ago, on that there yoootoob. I offer it to you as a consolation https://www.youtube.com/watch?v=bGB85QZsN_k
Post by: rafletcher on 05 February, 2023, 08:01:07 pm
Post by: pcolbeck on 06 February, 2023, 11:53:22 am
Post by: rafletcher on 06 February, 2023, 12:07:53 pm
Gammon and chips. Haven't decided on egg or pineapple yet.
Pineapple ring into frying pan, egg broken into the centre of said ring.
Post by: hellymedic on 07 February, 2023, 01:12:00 am
Sainsbury's finally were able to supply the item that was on Special Offer, but unavailable, since before Burns' Night.
Post by: andrewc on 20 March, 2023, 06:21:12 pm
Not bad, but next time I'll add the shallots later in the process, they were carbonised rather than crispy.
Post by: Mrs Pingu on 20 March, 2023, 07:05:22 pm
Post by: cygnet on 22 March, 2023, 10:28:58 pm
Post by: rafletcher on 03 April, 2023, 08:48:57 pm
Post by: Mrs Pingu on 29 April, 2023, 06:34:44 pm
If your nose was right - have you / Pingu got a recipe?
Taters, sprouts, onion, carrot, garlic, tomatoes (fresh), "whatever ground spices you like in your curry" turmeric, chili, cumin, coriander, fenugreek, ginger, black pepper, veg bouillon. Make it up as you go by the sounds of it.
Post by: Mrs Pingu on 29 April, 2023, 06:35:49 pm
Post by: rafletcher on 06 May, 2023, 03:06:08 pm
Post by: SteveC on 06 May, 2023, 03:52:24 pm
Post by: Tim Hall on 14 May, 2023, 09:48:09 pm
Post by: Basil on 14 May, 2023, 09:53:08 pm
Post by: Canardly on 14 May, 2023, 10:17:11 pm
Back on topic, a tad boring in comparison with some here, but Lasagne together with German cheese filled croquettes.
Post by: Feanor on 15 May, 2023, 08:01:38 am
A bit off topic but I finally got around to trying a BBC recommendation of chilli jam, with cream cheese and Aleppo pepper together with egg and bacon, this time on toast ( a coating on each) but next time on a suitable Naan/Kebab wrap. Highly recommended by me also. Aleppo pepper is amazing stuff, I can't understand why its use is not widespread here. It is widely used in the Eastern Med onwards.
This pretty much describes the Dishoom bacon and egg Nanns, which are easily replicated at home, I had one yesterday.
On one half os a naan spread with some cream cheese and then some chilli jam, bacon and eggs on top, another smear of chilli jam then snip a good quantity of fresh corriander on top. Then fold the un-topped side over the top of the filling.
The Dishoom book has destructions for the chilli jam, if you fancy making your own.
Post by: rafletcher on 18 May, 2023, 06:16:03 pm
Post by: Hot Flatus on 18 May, 2023, 06:24:25 pm
Post by: Pingu on 24 May, 2023, 11:02:20 pm
(https://live.staticflickr.com/65535/52923693138_7dff097641_z.jpg) (https://flic.kr/p/2oCFL8U)
IMG_4144_01 (https://flic.kr/p/2oCFL8U) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Post by: Feanor on 27 May, 2023, 08:09:44 pm
Nom.
The Dishoom currys freeze remarkably well, they have lost none of their flavour.
Post by: rafletcher on 28 May, 2023, 04:28:27 pm
Post by: Hot Flatus on 28 May, 2023, 04:34:05 pm
Post by: Tim Hall on 22 August, 2023, 08:28:00 pm
Ooh, that wasn't bad. I'll cook that again.
Post by: Basil on 16 September, 2023, 05:19:46 pm
Post by: Jakob on 17 September, 2023, 03:12:38 am
(https://i.imgur.com/hT2GgjMl.jpg)
From a doe I harvested on Monday, so about as fresh as it gets (and extremely good!)
(https://i.imgur.com/IQyNDKQl.jpg)
Post by: slope on 24 September, 2023, 05:31:12 pm
Bet its gonna be good?
Post by: andrewc on 29 September, 2023, 08:52:51 pm
Post by: rafletcher on 30 September, 2023, 01:44:06 pm
Post by: Tim Hall on 30 September, 2023, 03:29:50 pm
Post by: Mr Larrington on 30 September, 2023, 04:38:45 pm
(https://live.staticflickr.com/65535/52994407681_656c0de7d8_o.png)
Post by: spesh on 30 September, 2023, 05:08:51 pm
Does it totally mess things up if you use grumpy tomatoes?
(https://live.staticflickr.com/65535/52994407681_656c0de7d8_o.png)
The odds of being killed by a tomato are low, but they are never zero (https://i.imgflip.com/4kmh4m.jpg) :demon:
Post by: ian on 20 October, 2023, 09:49:59 pm
Post by: rafletcher on 21 October, 2023, 01:09:58 pm
Post by: andrewc on 25 October, 2023, 09:23:07 pm
(https://media.mstdn.social/media_attachments/files/111/297/479/348/448/492/original/8b29e2e42e35e402.jpeg)
Post by: rafletcher on 03 November, 2023, 07:11:13 pm
Post by: SteveC on 03 November, 2023, 07:40:41 pm
It was pork, lemon and fennel meatballs tonight.
Post by: Blodwyn Pig on 03 November, 2023, 07:53:17 pm
£2.60 each!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Post by: Richard P on 03 November, 2023, 08:06:46 pm
Post by: perpetual dan on 05 November, 2023, 07:24:27 pm
Post by: Blodwyn Pig on 05 November, 2023, 10:12:30 pm
Flammkuchen with goats cheese, pear and walnuts.
Haha, I read that as ‘ fatmunchkin’ ! ::-)
Post by: Mrs Pingu on 07 November, 2023, 07:29:02 pm
https://www.theguardian.com/food/2023/oct/16/quick-easy-recipe-miso-butter-noodles-tomatoes-spring-onions-rukmini-iyer
Tonight I swapped out the tomatoes with mushrooms and it was a lot better. A smidgen of soy sauce on top and all good.
Post by: Paul on 08 November, 2023, 09:10:20 am
Went to that Sainburys 'tsafternoon. looked in the reduced section, Mrs spotted a Charlie Bigham 'coc au vin dinner for 2 , for £2.60 and scrummy pud (sort of berry and nut cheescake) for 80p. so with a bottle of cheap French wine, £1.80 ish and 2 course dinner avec vin, for 2 = £5.20 =
£2.60 each!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You got a bottle of wine for £1.80?
Post by: L CC on 08 November, 2023, 09:12:03 am
We're back on the 'what has been lurking in the bottom of the freezer for too long' kick.
No-buy-November should result in a massive diminution of our long held freezer stocks.
Last of the breakfast burritos today. Sad times, as these are fecking delicious.
Post by: Paul on 08 November, 2023, 09:34:20 am
Post by: Tim Hall on 08 November, 2023, 07:45:00 pm
Post by: Regulator on 09 November, 2023, 04:05:01 pm
Post by: rafletcher on 12 November, 2023, 10:04:00 am
Post by: citoyen on 12 November, 2023, 11:46:15 am
(https://live.staticflickr.com/65535/53326946155_2227c7ea2f_z.jpg) (https://flic.kr/p/2pfjxd8)
Ceps (https://flic.kr/p/2pfjxd8) by citoyen (https://www.flickr.com/photos/103760266@N08/), on Flickr
Post by: Regulator on 13 November, 2023, 04:08:25 pm
Post by: citoyen on 13 November, 2023, 09:16:24 pm
I don't know exactly what we're having for supper tonight, but it will involve some or all of what my son brought home from his walk in the woods yesterday...
(https://live.staticflickr.com/65535/53326946155_2227c7ea2f_z.jpg) (https://flic.kr/p/2pfjxd8)
Ceps (https://flic.kr/p/2pfjxd8) by citoyen (https://www.flickr.com/photos/103760266@N08/), on Flickr
I couldn’t think of anything more exciting to do with them than a risotto, but bloody hell, what a fantastic risotto it was!
Post by: mrcharly-YHT on 14 November, 2023, 05:33:37 pm
Venison backstrap:Percussion muzzle loader?
From a doe I harvested on Monday, so about as fresh as it gets (and extremely good!)
(https://i.imgur.com/IQyNDKQl.jpg)
That is definitely the way to shoot.
Had a chance to shoot a friend's percussion revolver once. Decided it was the most fun gun I've ever used.
Post by: rogerzilla on 02 December, 2023, 07:02:40 pm
Post by: Mrs Pingu on 03 December, 2023, 07:39:24 pm
Post by: Flite on 03 December, 2023, 08:13:01 pm
Baked Aubergine stuffed with chick peas, tomatoes, herbs etc and topped with pine kernels.
Served with mashed potato/sweet potato and calabrese.
Post by: Mr Larrington on 31 December, 2023, 06:22:36 pm
Post by: spesh on 01 January, 2024, 01:12:15 pm
ETA - there was slightly more meat on the bird than I had originally thought, so I have a portion of breast meat left over for use in a risotto or hash with some black pudding tomorrow night.
Post by: SteveC on 01 January, 2024, 02:07:37 pm
Post by: Mr Larrington on 01 January, 2024, 06:40:31 pm
Post by: Mrs Pingu on 01 January, 2024, 10:41:27 pm
I usually have duck confit for dinner on New Year's Day, but I'm breaking the habit by having a crack at doing ragoût of pheasant with walnuts, per a recipe in Pierre Koffman's Memories of Gascony.
ETA - there was slightly more meat on the bird than I had originally thought, so I have a portion of breast meat left over for use in a risotto or hash with some black pudding tomorrow night.
I want to have a go at confit duck this week.
Post by: SteveC on 06 January, 2024, 06:06:56 pm
ETA: no trip to the chippy required. The curry was rather good. :thumbsup:
Post by: andyoxon on 06 January, 2024, 06:38:19 pm
and brussel sprouts...
Post by: Paul on 07 January, 2024, 12:19:22 am
Now, my mum had also eaten this pie.
She didn’t seem to think there was anything wrong with this until she saw my reaction.
I’m not a slave to best before dates, but even I think that a 4+ year old sauce containing cream and butter might be better binned.
We are both symptom free which is a relief, but I hope it doesn’t encourage her to delve further back into her cupboards…
Post by: rafletcher on 07 January, 2024, 03:11:00 pm
Post by: citoyen on 07 January, 2024, 04:36:06 pm
Otherwise it would have a “use by” date rather than “best before”.
Post by: Wowbagger on 07 January, 2024, 04:40:09 pm
Except we never call it supper.
Post by: ian on 07 January, 2024, 05:43:22 pm
Agreed - a jar of shop bought sauce should be inert until the seal is broken.
Otherwise it would have a “use by” date rather than “best before”.
Indeed, the sauce is cooked and sterile and the jar sealed and airtight, there's little to go off (same for canned). Eventually, they'll succumb to entropy and start to taste off, but that's a slow chemical process that won't kill you unless if falls off a high shelf and hits you square on the head.
Post by: Mrs Pingu on 07 January, 2024, 05:44:53 pm
Post by: Basil on 07 January, 2024, 07:00:22 pm
A beautiful evening. As long as you're wrapped up warm, which we were.
Post by: Jurek on 07 January, 2024, 07:10:54 pm
Fish and chips, on the quay at New Quay.Sounds sweet.
A beautiful evening. As long as you're wrapped up warm, which we were.
Post by: SteveC on 07 January, 2024, 07:14:58 pm
Excellent fish and chips I remember.Fish and chips, on the quay at New Quay.Sounds sweet.
A beautiful evening. As long as you're wrapped up warm, which we were.
Post by: citoyen on 07 January, 2024, 09:17:48 pm
I added the stock a ladleful at a time and kept stirring throughout. I don’t care what anyone else says, it’s the way I’ve always done it and I’m sticking with it.
Very tasty it was too.
Post by: Paul on 08 January, 2024, 05:20:32 pm
If it was still properly sealed with the “button” down it won’t hurt you, and obvs tasted ok!It came in a tear-the-top-to-open sachet. Would that make any difference?
Post by: rafletcher on 08 January, 2024, 07:13:41 pm
If it was still properly sealed with the “button” down it won’t hurt you, and obvs tasted ok!It came in a tear-the-top-to-open sachet. Would that make any difference?
No, still sealed and not bloated with gases of doom!
Post by: rafletcher on 13 January, 2024, 01:52:15 pm
Post by: Hot Flatus on 13 January, 2024, 02:18:52 pm
Someone else is bringing pudding
Post by: rogerzilla on 16 January, 2024, 09:36:59 pm
Post by: rafletcher on 21 January, 2024, 09:51:14 am
Post by: rafletcher on 23 March, 2024, 06:53:42 pm
Post by: rafletcher on 03 April, 2024, 06:26:08 pm