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Wholesome Chicken & Veg traybake on a cold, grey day.
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lush:eek:
Thai Red chicken curry
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That was damn good. Best I've had for some time.
Was a tesco finest. I added extra thickener to the sauce as halfway through it looked a bit runny.
Will have that again
That was damn good. Best I've had for some time.
Was a tesco finest. I added extra thickener to the sauce as halfway through it looked a bit runny.
Will have that againPortion looks plain mean, though. Tesco's Meanest, maybe:D
The plate was just big!:D
Glad you enjoyed it though, mate....
Tony-boy, awesome, as usual:
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Marco.
Yup that's a very big plate. Makes me feel I'm not greedy lol
Wow! That looks awesome!
No Tesco here, so I'll just have to imagine how good that tastes.
Shredding a bit of hogs anus lol
A sauce to add and then back I. Oven https://uploads.tapatalk-cdn.com/20190114/659ab1044f3be89fdcfeab7ce642c1f9.jpg
Some bramley apple sauce
Not homemade thohttps://uploads.tapatalk-cdn.com/20190114/bb78a9ee2feee850c5948b9118781822.jpg
mightymonoped
14-01-2019, 13:01
Can't beat a bit of shredded Hog's anus and Apple sauce! :lol:
Fresh mezzelune in tomato and bazil
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It's roon the wrang way, daftee!:D
Marco.
Hog and tattieshttps://uploads.tapatalk-cdn.com/20190114/44ea5c703418c354cba5e922e1314def.jpg
edit... very nice it was too
Minced beef curry
https://uploads.tapatalk-cdn.com/20190114/1ada71cec0041b729b57b69a3e3a116c.jpg
https://www.bbcgoodfood.com/recipes/1993649/easy-onepot-chicken-casserole
https://uploads.tapatalk-cdn.com/20190114/96293bb7d7cd3b5d484a5e8989b614d7.jpg
Forgot the sesame seeds so supplemented with the Kikkoman as pictured.
Love smoked mackerel so interested to try this. Those soba noodles are fantastic.
Great recipe. Found the book before Xmas and it is full of fab quickies.
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2 days later and this is even better. If you like smoked mackerel this comes highly recommended. Looks like nothing but tastes spectacular.
If you don't like it, stay 1000 miles away:)
By now the soba noodles have kind of mostly dissolved into the broth (they are at the bottom of the bowl in that shot, so you can't see them), and the smoked mackeral flavour has permeated the dish in a most excellent fashion.
Lunchhttps://uploads.tapatalk-cdn.com/20190116/cd8ecba1a12c9d258616edebfc2d1ed7.jpg
mightymonoped
16-01-2019, 19:13
Veg Chilli with ‘Pico de Gallo’ salsa and Chipotle Mayo.
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Wholemeal spaghetti, sauce was made with cooked down vine tomatoes, back bacon, red peppers, mushrooms, celery, onion & garlic with the usual stock, purée & red wine.
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Trying to open new horizons here with chicken tikka masala
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was good, bit maybe a bit spicy for my guts. will see, and i will take some mixture to aid my digestion.
Strange thing Grant but hot and spicy food has no effect on my IBS but anything wholemeal or high in fibre causes a lot of pain and takes several days to recover from. The dietician told me it's very rare that she has to tell someone to avoid a lot of fruit and veg and definitely no wholemeal bread.
The liquid cooled the fire. Pepol equ I get from doc
Breakfast but hey. Once a week fry up. Actually a bake up. Only the eggs were fried for this one.
The wife ate most of the rosti and black pudding via picky fingers:Dhttps://uploads.tapatalk-cdn.com/20190119/dbbc9776641d108085f4c8f073051830.jpg
Breakfast but hey. Once a week fry up. Actually a bake up. Only the eggs were fried for this one.
The wife ate most of the rosti and black pudding via picky fingers:Dhttps://uploads.tapatalk-cdn.com/20190119/dbbc9776641d108085f4c8f073051830.jpg
thats what forks are for; defence of yir breakky
was good, bit maybe a bit spicy for my guts....
Lightweight;)
Madras is the mildest I have curries!:D
Breaky looks good, Justers... Just about to have lunch: spaghetti with fresh chilli, garlic and olive oil, and some Parmesan shavings on top:)
Marco.
Lightweight;)
Madras is the mildest I have curries!:D
Breaky looks good, Justers... Just about to have lunch: spaghetti with fresh chilli, garlic and olive oil, and some Parmesan shavings on top:)
Marco.
lol... your gut aint my gut... i can handle chilli better than the spices i think, but i did well to manage an indian of sorts. first ive managed to finish
Lol - no worries... Sometimes you're better with fresh chillies than anything else, and a sauce that isn't as rich and creamy. You may find it's the latter that affects you more than the heat or spices:)
Next time try some Jalfrezi. It's drier, and not as rich, but has more chilli.
Marco.
mightymonoped
19-01-2019, 19:01
Pizza,pizza! [emoji4]
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Sausage and olive with mozzarella and pecorino on a home made base with home made tomato ragu.
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Pie and mash
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Now that looks fffffffffing epic!
steak pie and all the trimmings today; watching game too:D
Lovely it was.. https://uploads.tapatalk-cdn.com/20190120/269f7aaf944d041411532552e780bbb7.jpg
FRESH VEG...??? Bloody hell, I must be seeing things!!!:eek::eek::stalks::stalks:
:lol::D:eyebrows:
All looks great. Don't make the veg thing just a one-off;)
Marco.
Was plenty veg and gravy left so had seconds. Had roasted onions too but forgot them lol. Had them with seconds.
Green beans. Carrots. Green onions. Snap peas.
Nice one, mate. Keep it up, as fresh veg is good for you. Five a day, and all that...;)
Marco.
King prawns in a coconut and fish stock broth. Flavoured with fresh red chilli, lemon grass, garlic, lime juice and a bit of black pepper.
Pak choi and loads of fresh coriander.
Ate loads of it as it is more a broth than anything of real substance, but very spicy and very good indeed.https://uploads.tapatalk-cdn.com/20190120/d4c1a8cffec2033ad8c0901aae98c532.jpg
Hypnotist
20-01-2019, 21:27
Roast Pork, Roast Potatoes, Coliflower Cheese, Brussel Sprouts, Turnip and Gravy. Went down very well
No Picture sorry :)
Thai sweet chilli chicken noodles
Lovely https://uploads.tapatalk-cdn.com/20190121/64f5139371e01b18b384348f7c766766.jpg
was awesome that was
Basically egg fried rice with Pak choi, ginger, spring onions, teriyaki sauce, smoked mackerel and seasoning.
Clearspring. I have been using a variety of Clearspring products.
It would appear if it says Clearspring on it, it is
1) Not cheap.
2) Bloody good.
I seriously wasn't expecting that Teriyaki to taste like it does. Unlike any other I have tried. And fabulous.
More from the Itsu book I detailed a few posts above.
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Roasted veg potato's and chicken in spicy gravyhttps://uploads.tapatalk-cdn.com/20190123/2751b5cc2919f273a4ee59912e58130c.jpg
Chicken
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Oven baked meatballs and pasta https://uploads.tapatalk-cdn.com/20190124/d4764ad21c603ff02c12e11720ce5275.jpg
was quite tasty but a little dry..
Chicken curry
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Was reminiscing about parsley sauce from when I was a kid. Colman's parsley sauce, that is. Had a real hankering to relive it. Mad I know.
So here is leak, peas and ham hock cooked in a packet of said sauce. Dumped on a load of.mash.
Pretty good. Definitely not excellent. Good comfort food.
Reminisence satisfied:)
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An overactive ferment.
Organic stoneground wholemeal, Kamut and organic white flour, extra virgin olive oil, sea salt, water. Loaf formed in semolina.
Quality as yet unknown. Suspect it'll be alright. Pretty much any random mix of quality flour usually is. Semolina makes it look dry in the outside but it won't be inside.https://uploads.tapatalk-cdn.com/20190126/1db93f68fbad9ac4f0151ecbbfaba33f.jpghttps://uploads.tapatalk-cdn.com/20190126/e2a7f3d1bae30d3fe067f81346b1ceaa.jpg
Lovely colour. Be nice that will
mightymonoped
26-01-2019, 20:57
Always look forward to seeing your next bake [emoji4][emoji1376]
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Hypnotist
26-01-2019, 21:49
Saturday in Cornwall is always a Pasty for lunch, or any other day of the week come to that.:lol:
Always look forward to seeing your next bake [emoji4][emoji1376]
Sent from my iPhone using TapatalkIt looks tight internally but actually it tastes really light. The semolina gives a lovely crust texture. Well worth trying.
Very nice flavour indeed. Will make lovely sandwiches for work.
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Berni217
27-01-2019, 07:12
It looks tight internally but actually it tastes really light. The semolina gives a lovely crust texture. Well worth trying.
Very nice flavour indeed. Will make lovely sandwiches for work.
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Looks great! [emoji1474]
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mightymonoped
27-01-2019, 09:49
It does look great! [emoji4]
Semolina is becoming one of the most useful ingredients in the kitchen for me. Use it in all kinds of things these days.
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I think I am going to make some semolina bread of some denomination. Looking for a recipe that appeals. But I might just make a standard white that is 20% semolina.
Chicken Jalfrezihttps://uploads.tapatalk-cdn.com/20190127/8ad6a781053384f1c8df540ce19d5885.jpg
Hoisin duck from the Itsu book above.
£9 for two duck breasts. That's ridiculous. Special offer paid £6. They were top, though.
Very good and took 20 minutes to make. https://uploads.tapatalk-cdn.com/20190127/dbc5db7b7d171b2a9d1e789d3bd0bb07.jpg
Lovely lidl grapes.. Top notch they are
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spendorman
28-01-2019, 15:03
Lovely lidl grapes.. Top notch they are
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And they're 500gm boxes, not the rip off 400gm ones in some other supermarkets.
Actually, just finished a box of red ones like yours and opened a box of green ones, was expecting them to not be as nice, but they are!
Half eaten. I felt I needed some lol
High bake water biscuits, Wookey Hole cheddar and pickle.
Just couldn't be arsed to cook.
Tomato and basil soup and a few croutons. All vegie recipe.
Was lovely t'was https://uploads.tapatalk-cdn.com/20190130/2826d72f3df2823e532b4c8dd57295e2.jpg
A bit of duck cooked in my microwave oven. Looks goodhttps://uploads.tapatalk-cdn.com/20190130/89fcf92e9ea1e4c4e704d10fad6c41aa.jpg
Shredded and some hoisin. Canny whack ithttps://uploads.tapatalk-cdn.com/20190130/ad7c30d2915a6c6a989802f74b87abe4.jpg
Nice, but where are the pancakes and shredded cucumber and spring onion?;)
Marco.
Nice, but where are the pancakes and shredded cucumber and spring onion?;)
Marco.
all eaten. never took pics of the pancake stage....was great tho. no cuc, but had a bit of yellow pepper
Quality... You need to do some pulled pork now. I've heard you're good at that;)
Marco.
Quality... You need to do some pulled pork now. I've heard you're good at that;)
Marco.
better with beef :eyebrows:
my hough is world famous:ner:
Definitely stew weather
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20% semolina 80% organic Duchy white flour at 75% hydration.
Raise a glass to the Prince.https://uploads.tapatalk-cdn.com/20190201/d1e02b3bed8ce0d2a6a30cdf5c8eb04f.jpg
Outstanding baking, as usual, Justers... You've missed your true vocation in life, mate!:eyebrows:
Marco.
Outstanding baking, as usual, Justers... You've missed your true vocation in life, mate!:eyebrows:
Marco.The pay is a bit shit for flour and water, though;)
Thanks anyway:)
I'm just bloody curious to find out what that tastes like. As usual I just made the recipe up with the inspiration that other people have tried to make bread with semolina in it.
I mean semolina FFS. That's an old school desert with a big lump of jam in it, right?
It's still cooling down...
Not sure I'd go higher than 20%.
Bloody nice bread. The semolina element does taste really good in it.
I think I am going to back to old school basics. A semolina and jam desert is in order. Soon. Maybe. When I can be arsed.
It won't taste anything like this but memory imprints do last.
mightymonoped
02-02-2019, 09:53
Top Job...as always! [emoji4][emoji106]
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mightymonoped
02-02-2019, 09:55
Ensaimada for breakfast at my friend’s tomorrow.
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Recipe? Not come across those before.
Interestingly when the semolina bread is genuinely room temp you can't really taste the semolina. Still good but not as impressive as last night.
mightymonoped
02-02-2019, 12:27
Recipe? Not come across those before.
Interestingly when the semolina bread is genuinely room temp you can't really taste the semolina. Still good but not as impressive as last night.
Ensaïmada recipe
Makes 8 ensaïmadas
For the sourdough:
•20 gr fresh yeast
•60 gr warm water
•70 gr bread flour
For the dough:
•2 eggs
•60 gr warm water
•120 gr sugar
•150 gr pork lard
•400 gr bread flour
•confectioners sugar for dusting
Make the sourdough:
•Mix the yeast, water and flour in a bowl. Cover with plastic wrap and let it rest for 20 minutes.
Make the dough:
•Add the eggs, water, sugar in a large bowl and mix well.
•Add the sourdough to the mix and stir until it is well combined.
•Add the flour, little by little, into the mixture. Keep on kneading it either by hand or with the help of a stand up mixer (with the dough hook) for about 15 minutes or until the dough becomes smooth and does not stick in your hands.
•Coat another bowl with oil, shape the dough into a ball and put it into that bowl.
•Cover with plastic wrap and let it rest for an hour (or until it has doubled its size).
Make the ensaïmadas:
•Divide the dough ball in 8 parts.
•Flaten each part into a rectangle shape with the help of an oiled rolling pin. The dough should be pretty thin (about 0,3 cm).
•With the help of a brush, brush the rectangles with the softened lard (warm it up a bit to make it easier to spread).
•Take each rectangle and make a roll starting from the long side of the rectangle.
•Once you have rolled all the rectangles, cover them with plastic wrap and let them rest for half an hour.
•Cover the oven tray with oiled baking paper.
•Take each roll and shape it like a spiral (or a snail house), place the spirals in the baking tray. Remember to leave enough space between each ensaïmada.
•Cover with plastic wrap and let it rise overnight.
•Preheat the oven at 240 ºC.*
•Put the ensaïmadas on the lower part of the oven and bake for about 4-5 minutes.
•Lower the temperature to 160 ºC and bake for 15 minutes more, or until golden brown.
•Let it cool down and dust with confectioner's sugar before serving.
*** my own notes
dough should be kneaded for at least 15 mins even with a machine/dough hook.
Roll then stretch the dough until almost transparent.
Dont bother with covering the spirals, just leave them in the oven on a baking tray with oiled parchment overnight.
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For lunch I had a red leicester sarnie, plain kettle chips, a banana & a box of 'Choco Leibniz' (only 9 in a box, they're taking the p**s)
Ensaïmada recipe
Makes 8 ensaïmadas
For the sourdough:
•20 gr fresh yeast
•60 gr warm water
•70 gr bread flour
For the dough:
•2 eggs
•60 gr warm water
•120 gr sugar
•150 gr pork lard
•400 gr bread flour
•confectioners sugar for dusting
Make the sourdough:
•Mix the yeast, water and flour in a bowl. Cover with plastic wrap and let it rest for 20 minutes.
Make the dough:
•Add the eggs, water, sugar in a large bowl and mix well.
•Add the sourdough to the mix and stir until it is well combined.
•Add the flour, little by little, into the mixture. Keep on kneading it either by hand or with the help of a stand up mixer (with the dough hook) for about 15 minutes or until the dough becomes smooth and does not stick in your hands.
•Coat another bowl with oil, shape the dough into a ball and put it into that bowl.
•Cover with plastic wrap and let it rest for an hour (or until it has doubled its size).
Make the ensaïmadas:
•Divide the dough ball in 8 parts.
•Flaten each part into a rectangle shape with the help of an oiled rolling pin. The dough should be pretty thin (about 0,3 cm).
•With the help of a brush, brush the rectangles with the softened lard (warm it up a bit to make it easier to spread).
•Take each rectangle and make a roll starting from the long side of the rectangle.
•Once you have rolled all the rectangles, cover them with plastic wrap and let them rest for half an hour.
•Cover the oven tray with oiled baking paper.
•Take each roll and shape it like a spiral (or a snail house), place the spirals in the baking tray. Remember to leave enough space between each ensaïmada.
•Cover with plastic wrap and let it rise overnight.
•Preheat the oven at 240 ºC.*
•Put the ensaïmadas on the lower part of the oven and bake for about 4-5 minutes.
•Lower the temperature to 160 ºC and bake for 15 minutes more, or until golden brown.
•Let it cool down and dust with confectioner's sugar before serving.
*** my own notes
dough should be kneaded for at least 15 mins even with a machine/dough hook.
Roll then stretch the dough until almost transparent.
Dont bother with covering the spirals, just leave them in the oven on a baking tray with oiled parchment overnight.
https://uploads.tapatalk-cdn.com/20190202/ae8b4865e5118ccee58dca9b7d4bd49f.jpg
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Sent from my iPhone using TapatalkHm I anticipate fail if I try those. I'm not good with dough that thin.
Thanks for posting.
Ensaimada for breakfast at my friend’s tomorrow.
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I have had these in Spain. Yours look stunning tiny clanger!:)
For lunch a roast pork and Bramley apple sauce sandwich made from last night's leftover roast and Ainsly Harriot cream of wild mushroom cup soup. This is the best cup soup I've tried, really thick and tasty, £1.50 for four sachets from Tesco.
Chicken again
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Lasagne made from pork and beef mince - yum
Chicken and mixed veg drizzled in sweet chilli
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spendorman
03-02-2019, 13:50
Chicken and mixed veg drizzled in sweet chilli
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Nice, I like sweet chilli, and the rest!
spendorman
03-02-2019, 13:52
Macaroni Cheese, or more accurately Spaghetti Cheese, was served with Savoy Cabbage, was pretty nice.
https://farm8.staticflickr.com/7912/33094367748_ecd96888bc_z.jpg (https://flic.kr/p/Sqrhxo)DSCF0996 (https://flic.kr/p/Sqrhxo) by A60man (https://www.flickr.com/photos/41679262@N02/), on Flickr
mightymonoped
03-02-2019, 15:16
Homemade Ravioli - one set is Ricotta & Spinach, the other is Prosciutto, mushroom and Sage.
https://uploads.tapatalk-cdn.com/20190203/8607a7a14173fc3838dd5565189f6521.jpg
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Macaroni Cheese, or more accurately Spaghetti Cheese, was served with Savoy Cabbage, was pretty nice.
https://farm8.staticflickr.com/7912/33094367748_ecd96888bc_z.jpg (https://flic.kr/p/Sqrhxo)DSCF0996 (https://flic.kr/p/Sqrhxo) by A60man (https://www.flickr.com/photos/41679262@N02/), on Flickr
Erm... Interesting, lol!
Marco.
Homemade Ravioli - one set is Ricotta & Spinach, the other is Prosciutto, mushroom and Sage.
https://uploads.tapatalk-cdn.com/20190203/8607a7a14173fc3838dd5565189f6521.jpg
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nice job
Homemade Ravioli - one set is Ricotta & Spinach, the other is Prosciutto, mushroom and Sage.
https://uploads.tapatalk-cdn.com/20190203/8607a7a14173fc3838dd5565189f6521.jpg
That looks FAB, Tony!:respect:
Only *tiny* criticism is that the Ravioli look a little too 'well packed':eyebrows: I'd have used a little less filling.
Pics of them cooked, would be good! What sauce are you serving them with? In Italy, it'd traditionally be ragu:)
Marco.
mightymonoped
03-02-2019, 16:03
That looks FAB, Tony!:respect:
Only *tiny* criticism is that the Ravioli look a little too 'well packed':eyebrows: I'd have used a little less filling.
Pics of them cooked, would be good! What sauce are you serving them with? In Italy, it'd traditionally be ragu:)
Marco.
Haha, it was a joint effort with my mate Rob.
They were filled on the basis of ‘using everything up! [emoji4] but actually worked out ok in the eating.
Just had them with melted butter and black pepper and a grating of fresh parmesan. With a side salad. Only ate about 8 as we saving the rest for his wife and daughter when they get back from the event they’ve gone too.
They were bloody delish I’d have to say. Nice little afternoon project while listening to music. We are off to see our sons (Nathe & Dan) playing at Notting Hill Arts Centre tonight.
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100% pasta flour makes good bread.
Easy tea tonight.https://uploads.tapatalk-cdn.com/20190203/7272c52aa975628049eb8f8a77b1f289.jpg
Haha, it was a joint effort with my mate Rob.
They were filled on the basis of ‘using everything up! [emoji4] but actually worked out ok in the eating.
Just had them with melted butter and black pepper and a grating of fresh parmesan. With a side salad. Only ate about 8 as we saving the rest for his wife and daughter when they get back from the event they’ve gone too.
They were bloody delish I’d have to say. Nice little afternoon project while listening to music. We are off to see our sons (Nathe & Dan) playing at Notting Hill Arts Centre tonight.
Nice one, mate (on all counts). What a fab way to spend a day, and the evening sounds none too shabby either!:)
Just melted butter (as long as a good quality one is used), and cracked black pepper, is a great 'sauce' to have with fresh pasta. If you can, try using European, not British butter, as it's quite different (lighter and not as 'fatty' tasting, whiter in colour, too), something such as President would be fine.
It works because you *really* taste the pasta that way. Next time, try it also with some fresh sage. 'Burro e Salvia', with ravioli, is a classic in Tuscany (the video's in Italian though, so you'll just need to look at the pics):
https://youtu.be/FAr67jzg1mc
I think you'd love it:cool:
Marco.
P.S You can also see the amount of filling you're supposed to use!:eyebrows:
100% pasta flour makes good bread.
Easy tea tonight.https://uploads.tapatalk-cdn.com/20190203/7272c52aa975628049eb8f8a77b1f289.jpg
Nice, Justers... I like the look of your mash, in particular:)
How anyone could eat that powdered shite you get, I've no idea!:doh:
Marco.
Nice, Justers... I like the look of your mash, in particular:)
How anyone could eat that powdered shite you get, I've no idea!:doh:
Marco.Particularly good batch of Maris Piper. Potatoes can be a bit variable to say the least.
mightymonoped
03-02-2019, 23:34
Nice one, mate (on all counts). What a fab way to spend a day, and the evening sounds none too shabby either!:)
Just melted butter (as long as a good quality one is used), and cracked black pepper, is a great 'sauce' to have with fresh pasta. If you can, try using European, not British butter, as it's quite different (lighter and not as 'fatty' tasting, whiter in colour, too), something such as President would be fine.
It works because you *really* taste the pasta that way. Next time, try it also with some fresh sage. 'Burro e Salvia', with ravioli, is a classic in Tuscany (the video's in Italian though, so you'll just need to look at the pics):
https://youtu.be/FAr67jzg1mc
I think you'd love it:cool:
Marco.
P.S You can also see the amount of filling you're supposed to use!:eyebrows:
That’s exactly the quantity I used, one teaspoon. Just looks bigger in the photos. [emoji23]
Thanks for the video, it’s always good to see how the Nonnas do it. Was really instructive [emoji106]
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Lol... Your parcels look somewhat 'pregnant' in comparison:eyebrows:
Have you tried that recipe before?
Marco.
Chicken Tikka Masala https://uploads.tapatalk-cdn.com/20190204/53100408fa2823e46845d66ddabb11f3.jpg
spendorman
04-02-2019, 12:57
Chicken Tikka Masala https://uploads.tapatalk-cdn.com/20190204/53100408fa2823e46845d66ddabb11f3.jpg
Could eat that now, think I have a Lidl one in the freezer
spendorman
04-02-2019, 13:02
Lidl one
https://www.youtube.com/watch?v=ixJV4bZIeDY
mightymonoped
04-02-2019, 13:49
Lol... Your parcels look somewhat 'pregnant' in comparison:eyebrows:
Have you tried that recipe before?
Marco.
Well I'm blaming the Ravioli tray thingie we used to make them with! :lol:
First time I've ever had a go at making Ravioli to be honest. I generally just have them with either a simple ragu or heaps of melted butter, pepper and parmesan. The ones we made with prosciutto, garlic mushrooms and chopped sage were a pretty damned tasty contrast with the cheese and spinach ones, would definitely make a heap of them again.
Comfort food, for me anyway, on a wet miserable day. Hot buttered toast with Marmite and a big mug of tea...….bliss
Marmite:spew:
Slip a slice of crispy bacon in there though, and I'm with ya!;)
Marco.
Well I'm blaming the Ravioli tray thingie we used to make them with! :lol:
First time I've ever had a go at making Ravioli to be honest. I generally just have them with either a simple ragu or heaps of melted butter, pepper and parmesan. The ones we made with prosciutto, garlic mushrooms and chopped sage were a pretty damned tasty contrast with the cheese and spinach ones, would definitely make a heap of them again.
Enjoy mate, it's all about experimenting!:cool:
Marco.
Tray bake of Maris Piper, pre-sweated leeks, chorizo, ossau iratty, black pepper, salt and fresh spring onions on top.
Quite frankly, ace. Hit the spot.https://uploads.tapatalk-cdn.com/20190204/ac549dc5784123e0ce64f57c6f77fbbb.jpg
mightymonoped
04-02-2019, 21:32
Tray bake of Maris Piper, pre-sweated leeks, chorizo, ossau iratty, black pepper, salt and fresh spring onions on top.
Quite frankly, ace. Hit the spot.https://uploads.tapatalk-cdn.com/20190204/ac549dc5784123e0ce64f57c6f77fbbb.jpg
Nice! I love doing tray-bakes like that, always satisfying.
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Nice! I love doing tray-bakes like that, always satisfying.
Sent from my iPhone using TapatalkYup I noticed:) They are easy. Here it is just out of the oven:)https://uploads.tapatalk-cdn.com/20190204/c5c4e1c3548bb044ef91b7298d13bfb9.jpg
Beef curry
https://uploads.tapatalk-cdn.com/20190205/af19e0ad18070a882ebd41338bfdf98b.jpg
Soup dropped in by neighbourhttps://uploads.tapatalk-cdn.com/20190206/473b208434ea1305735cd67c7d789366.jpg
Macaroni cheese beef ragu. Commonly known as a mess.. Tastes great thohttps://uploads.tapatalk-cdn.com/20190207/1e2f01721fb6730f4be725e309bd4e58.jpg
Beautiful beef potato and onion bakehttps://uploads.tapatalk-cdn.com/20190207/885987b370469019ce356ed9aee9afb2.jpg
Looks A. Tempted to copy this weekend.
It was an Aldi beef hash ; couldnt remember the name but found the cover. It was ace, and def buy it again if they ever have it in again. was a special I think. plenty nice lean and tender beef, and the spuds were nice too. many of these you get they are hard
spendorman
08-02-2019, 10:26
It was an Aldi beef hash ; couldnt remember the name but found the cover. It was ace, and def buy it again if they ever have it in again. was a special I think. plenty nice lean and tender beef, and the spuds were nice too. many of these you get they are hard
Blast! was at Aldi last night, could have got some!
Looks like thishttps://uploads.tapatalk-cdn.com/20190208/f312363d6b808a09ab8a05fa797b80af.jpg
Mine will be a made up effort I suspect.
Macaroni cheese and crumbly toppinghttps://uploads.tapatalk-cdn.com/20190208/d829cee1b590b889ae02a2d7a081a794.jpg
Some Dutch YouTube recipe. Carrots and onions in mash with Dijon mustard.
The plaice was excellently fresh but TBH the mash was not great. Just mash and carrots would have been vastly superior.
But then who said the Dutch could cook?
Not worth the washing up.https://uploads.tapatalk-cdn.com/20190208/2d7cf8fdac5d1ccd94e762bdc89011cf.jpg
mightymonoped
08-02-2019, 19:03
Red Wine & Garlic Sausage with Bucatini.
Also had some nice toasted sourdough rubbed with garlic and drizzled with olive oil.
https://uploads.tapatalk-cdn.com/20190208/7dd5c510a3ebc5ff016ea3961224ea3e.jpghttps://uploads.tapatalk-cdn.com/20190208/ee045b80e36374132b5ed4cf181aead6.jpg
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mightymonoped
09-02-2019, 17:58
Paella! [emoji13][emoji23]
https://uploads.tapatalk-cdn.com/20190209/825cc3149fbf5cd717f8a3d2589c03d9.jpg
https://uploads.tapatalk-cdn.com/20190209/23daffa4449b17aaeec298253b5ed2e7.jpg
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Made this up on the fly. Was gonna be beef and onion as per Grant's Aldi dish.
I made this up using onions, beef shin, organic carrots, black pudding, red chilli, bay leaves, organic beef stock, Worcestershire sauce and Maris Piper.
Surprisingly good.
https://uploads.tapatalk-cdn.com/20190209/f2104438c07782f62a098277f90f0352.jpghttps://uploads.tapatalk-cdn.com/20190209/26539953fd8ab4304c4f8f44542b8784.jpg
I’ve spatched my cock & it’s now marinating for a few hours in ground chilli with fried garlic
https://uploads.tapatalk-cdn.com/20190210/8374930f4fb9d5dd0dd2fc40d56c50b0.jpg
sad.... maybe the docs can stitch it back:eyebrows:
Wiltshire Ham Gratinhttps://uploads.tapatalk-cdn.com/20190210/1d765fa05edb8c260861be07895dbd74.jpg
that was damn good.
sad.... maybe the docs can stitch it back:eyebrows:
It’s gone beyond that now
https://uploads.tapatalk-cdn.com/20190210/63cb1be199b82c8a9d46e59f8131e7a1.jpg
Chicken bakehttps://uploads.tapatalk-cdn.com/20190211/dde167dd67236d4c52c0f6ea1f56d95b.jpg
Late lunch. Early tea. Ham leak and potato gratin.
Was excellenthttps://uploads.tapatalk-cdn.com/20190212/9090dfb96f4b97129278e07b14340c33.jpg
mightymonoped
12-02-2019, 20:03
Salmon Fishcake, Chips, My Recipe Avocado Salsa and Chipotle Mayo.
Avocado Salsa
1 Avocado - roughly chopped
4 Plum Tomatoes - roughly chopped
1/2 Sweet White Onion - diced
1 Mildish/Hot Green Pepper - diced
1 Lime - juiced
1 Tbsp Extra Virgin Olive Oil
1Tbsp Sherry Vinegar
1 Handful of Fresh Coriander - chopped
1 tsp Sea Salt
Black Pepper
https://uploads.tapatalk-cdn.com/20190212/baa8e7f1ef1661afa4eb1d7278ee52a4.jpg
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Nice fishcake and chips look perfect.
Waga.
https://uploads.tapatalk-cdn.com/20190214/79fb287c59b8c0232e56f38229ecf9a1.jpg
https://uploads.tapatalk-cdn.com/20190214/5b0f6dc063cf7b286c19da7896e9a2fe.jpg
Roast Beef
Not much can touch fresh cut pineapple https://uploads.tapatalk-cdn.com/20190215/f46a46d599e0b8a0c0a628c923945ead.jpg
Valentine's Day Dinner:
T-bone steak, medium rare, with new potatoes,green beans, brocolli and a sort of ratatouille consisting of: sautéed onion, garlic, red yellow and orange peppers and tomatoes.
Fresh pinapple (snap Grant!) to follow and all washed down with a bottle of 2007 Chateau Le Boscq, Saint Éstephe (one of the last two bottles I have left).
Ripe Chaource on well toasted homemade semolina bread.
Awesome.
https://uploads.tapatalk-cdn.com/20190215/368f1e65d13a702c2a1887389cb5fd42.jpg
Beef Hashhttps://uploads.tapatalk-cdn.com/20190218/fd66af8edc81c165fd1b6e53bdd6e483.jpg
Basically the broth below plus shin of beef, with noodles and coriander plus spring onion and egg.
I forgot about the need to slow cook beef shin. I had marinated it in hoisin for a couple of hours but it really would have been a lot better slow cooked for about 3 hours.
Froze a load of the stock for a better attempt next time. The broth is good.
Need a ramen bowl with a wider aperture.https://uploads.tapatalk-cdn.com/20190218/becb24f0dae37ad29893caff379aabbe.jpghttps://uploads.tapatalk-cdn.com/20190218/9963f9207459bab58a7abc6140dbbdad.jpg
Lunch today was at Tony Macaroni's in Livingston.
Had Pollo alla Diavola followed by 3 kinds of ice cream. Vanilla strawberry and toffee.
All very nice although the pasta could have been hotter. Place was very busy considering it just opened.
Then a cake appeared with much singing from staff etc. Red neck time. [emoji23] https://uploads.tapatalk-cdn.com/20190219/d773e199a83b413769043f7b6cc7395a.jpghttps://uploads.tapatalk-cdn.com/20190219/48b2797a7e103bee12659dd231432139.jpghttps://uploads.tapatalk-cdn.com/20190219/be89ac9475ebffbb1cf96f222a9cb39c.jpg
You did well Grant.
5 bowls of Cornflakes for me!
Nice one, mate. Looks great! And I see you 'behaved' yourself too, with that glass of Coke...;)
Marco.
Lunch today was at Tony Macaroni's in Livingston.
Looks good Grant, my cousin's daughter works in the 'Ask Italian' there.
Looks good Grant, my cousin's daughter works in the 'Ask Italian' there.Was quite good Roy. Pasta wasn't hot enough. Obviously been sitting on plate too long awaiting the chicken which was hot.
Didn't want to embarrass daughter so said nowt
Got a box of these for birthday too. Quite nicehttps://uploads.tapatalk-cdn.com/20190220/2edd73efb695de89b53d257029371dc1.jpg
The Daim Mikado variant is even better I think.
£1 in Sainsbury's. £1.35 in Waitrose.
mightymonoped
22-02-2019, 19:09
Mushroom Pizza tonight.
https://uploads.tapatalk-cdn.com/20190222/38667446d8a2033059e53d574274a1db.jpg
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Not much into mushroom but the pizza looks nicely made. Change topping to chicken and I'd love that
mightymonoped
23-02-2019, 10:22
Not much into mushroom but the pizza looks nicely made. Change topping to chicken and I'd love that
To be honest, it didn’t need mushroom or chicken. The pizza itself tasted great with the tomato, cheeses and olives. The little things make all the difference I think. Fresh oregano, a little sprinkle of freshly crushed fennel seed and a drizzle of really good olive oil did the job! I put a teaspoon of mustard powder in the pizza dough too and that is worth doing. Nice and thin this time as well. [emoji4]
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mightymonoped
23-02-2019, 10:24
Breakfast of champions this morning..
Brown sourdough toast with poached eggs and a good glug of Valentina Hot Sauce. Dry cured unsmoked back bacon and some Black Pudding.
https://uploads.tapatalk-cdn.com/20190223/296f302be646f20e6d42e595ff4bbd13.jpg
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spendorman
23-02-2019, 10:30
Breakfast of champions this morning..
Brown sourdough toast with poached eggs and a good glug of Valentina Hot Sauce. Dry cured unsmoked back bacon and some Black Pudding.
https://uploads.tapatalk-cdn.com/20190223/296f302be646f20e6d42e595ff4bbd13.jpg
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Looks very nice, could eat that, except for the black pudding, used to like it as a child, till I found out what it's made from. Silly really.
I had scrambled eggs on toast, some chilli flakes in the mix.
Some lovely grub posted here recently, lads! Not contributed for a while, so here was todays lunch:
https://imagizer.imageshack.com/v2/1024x768q90/921/2ClqdE.jpg
Roast free-range chicken, with crispy streaky bacon and various trimmings, washed down with a nice bottle of claret (Château Cote de Baleau, Saint-Émilion Grand Cru 2011).
Marco.
rmcin626
24-02-2019, 16:15
Some lovely grub posted here recently, lads! Not contributed for a while, so here was todays lunch:
https://imagizer.imageshack.com/v2/1024x768q90/921/2ClqdE.jpg
Roast free-range chicken, with crispy streaky bacon and various trimmings, washed down with a nice bottle of claret (Château Cote de Baleau, Saint-Émilion Grand Cru 2011).
Marco.
Very nice Marco
looks nice, bar the broccoli :ner:
Haha - cheers guys... Broccoli's good for you!:ner:
Marco [loves his greens].
mightymonoped
24-02-2019, 18:22
looks nice, bar the broccoli :ner:
Come over to The Green Side Grant, The Force will be strong with you! [emoji4]
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mightymonoped
24-02-2019, 18:41
Made some meatballs (mainly for the freezer) and they were rather tasty (even if I do say so myself [emoji23]).
Here’s the recipe I concocted, if any one wants to use it.
Recipe - Meatballs
500g Minced Beef
500g Minced Pork
2 slices of Brown Sourdough - crumbed
Mix these thoroughly.
With a mortar and pestle, grind:
1 tsp Fennel Seed
1 tsp Dried Oregano
1 tsp Sea Salt
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Black Pepper Corns
Add to meat/bread and mix thoroughly
1 good squeeze of Tomato Ketchup
A cupful of fresh Parmesan/Grana Padano
1 egg
Mix thoroughly then make 1 tsp meatballs
And roll in fine semolina to coat.
*Put assembled meatballs in freezer for 20 mins before:
Shallow frying in Light Olive Oil.
*putting them in the freezer for a bit stops them from falling apart in the pan.
https://uploads.tapatalk-cdn.com/20190224/d7ee0744658251e410735e06f825d001.jpghttps://uploads.tapatalk-cdn.com/20190224/d4bbebf439b88742b66f00669b58f3c3.jpg
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spendorman
24-02-2019, 18:45
Made some meatballs (mainly for the freezer) and they were rather tasty (even if I do say so myself [emoji23]).
Here’s the recipe I concocted, if any one wants to use it.
Recipe - Meatballs
500g Minced Beef
500g Minced Pork
2 slices of Brown Sourdough - crumbed
Mix these thoroughly.
With a mortar and pestle, grind:
1 tsp Fennel Seed
1 tsp Dried Oregano
1 tsp Sea Salt
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Black Pepper Corns
Add to meat/bread and mix thoroughly
1 good squeeze of Tomato Ketchup
A cupful of fresh Parmesan/Grana Padano
1 egg
Mix thoroughly then make 1 tsp meatballs
And roll in fine semolina to coat.
*Put assembled meatballs in freezer for 20 mins before:
Shallow frying in Light Olive Oil.
*putting them in the freezer for a bit stops them from falling apart in the pan.
https://uploads.tapatalk-cdn.com/20190224/d7ee0744658251e410735e06f825d001.jpghttps://uploads.tapatalk-cdn.com/20190224/d4bbebf439b88742b66f00669b58f3c3.jpg
Sent from my iPhone using Tapatalk
Looks nice, good recipe, made me feel hungry!
I had meatballs for lunch, only ones from Aldi, were pretty good really.
Lovely, Tony! But where's the spaghetti and tomato pasta sauce?;)
Marco.
P,S Your pizza earlier looked fab:cool:
mightymonoped
24-02-2019, 21:32
Lovely, Tony! But where's the spaghetti and tomato pasta sauce?;)
Marco.
P,S Your pizza earlier looked fab:cool:
It’s a fair cop! [emoji4]
https://uploads.tapatalk-cdn.com/20190224/cccb5373e04d8852e7c7870a9094e440.jpg
https://uploads.tapatalk-cdn.com/20190224/72e0958f6da63a7f4d600c3e6f8aebd3.jpg
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Yummy, yummy! Now we're talking.... You can tell how long that sauce has been reduced down mate, and intensified, by the colour of the stuff stuck to the inside of the pot;)
That's where, after it'd been emptied, I'd be getting a nice big piece of crusty bread, and mopping it up!
Good cooking is all about MAXIMISING FLAVOUR! Quite simply, only tasty food is worth eating.
:exactly:
Marco [doesn't 'do' anything bland or boring].
Nice sauce. Rib sticking stuff.
That's what your should've had in Tony Macaroni's;)
Marco.
Did my first from scratch falafels last night. Very tasty, learned a lot when trying to combine the ingredients, and I need a bigger blender... next time I will pre-pulse the chickpeas on their own in smaller batches, then add in the herbs, garlic, onion and spices.
As far as meat substitutes go, I don’t think it gets better than either quality dried mushrooms (like in a porcini mushroom risotto using the soaking water as stock), or falafel.
spendorman
25-02-2019, 10:02
Did my first from scratch falafels last night. Very tasty, learned a lot when trying to combine the ingredients, and I need a bigger blender... next time I will pre-pulse the chickpeas on their own in smaller batches, then add in the herbs, garlic, onion and spices.
As far as meat substitutes go, I don’t think it gets better than either quality dried mushrooms (like in a porcini mushroom risotto using the soaking water as stock), or falafel.
I love Falafel, have made them a few times, but the full accessories (salads pickles etc.) take a lot of effort.
A very good place for Falafel is here:
https://www.allinlondon.co.uk/directory/1153/42465.php
I have been going there for more than 30 years.
Very basic place, good price, very good selection of salads etc. Staff very friendly.
Gnocchi with red pepper sauce
https://uploads.tapatalk-cdn.com/20190226/99c32b3d241a683f7cc9724936f2721a.jpg
Cottage pie in Ale Gravy. https://uploads.tapatalk-cdn.com/20190227/60257b3dfecfc0a515d583908beecf5e.jpg
That was rather good. plenty left too.. was from Morrisons; one of their 'Best' range
Beef stew, dumplings and potatoes https://uploads.tapatalk-cdn.com/20190228/579a123073433e77ec228feae6a2901a.jpg
Beef au poivrehttps://uploads.tapatalk-cdn.com/20190301/55cbebd376881888116915ebaa67c282.jpg
spendorman
01-03-2019, 17:18
That's too posh for me!
After my escapade in the loft with water leaks, just Aldi Ravioli with Parmesan on top for me.
Hungry, so...
Potato, onion and bacon tray bake with a pie on top.
Not bad.https://uploads.tapatalk-cdn.com/20190301/1e4bbfc74c8fead66d690dafd9d8d99a.jpghttps://uploads.tapatalk-cdn.com/20190301/6e0d1a8c094ec9b41626cd70d84ba52c.jpghttps://uploads.tapatalk-cdn.com/20190301/e0546f5f043fb72288f8227c5cde1ccb.jpg
Chicken dinner
https://uploads.tapatalk-cdn.com/20190302/1ee41c0f428d20e43434adb655696fe6.jpg
It'a all rather brown, guys! Dare I say, 'smacks of school dinners':eek::D
;)
Marco.
If schools sold stuff like that they would have no truancy issues
spendorman
02-03-2019, 14:40
If schools sold stuff like that they would have no truancy issues
That's sort of what I was thinking. I still remember the pigs swill lorry coming through the playground.
Chicken and noodles
https://uploads.tapatalk-cdn.com/20190302/0cad4f65a92622c6d606ea334c7d4caf.jpg
spendorman
02-03-2019, 14:58
Wanted something quick, olive oil in pan, gently fried some onion, put in two cloves garlic, some ginger, large can of drained and rinsed butter beans, 1/2 cup of water, shredded cabbage. small amount of veg stock, cooked for a few min. Some ground black pepper over the top. Was very nice. Sorry, no pic.
I still remember the pigs swill lorry coming through the playground.
Are you serious?:eek:
Marco.
spendorman
02-03-2019, 15:21
Are you serious?:eek:
Marco.
Absolutely, I could not stand the smell.
Surely though, that wasn't for human consumption? Were you keeping any pigs?:D What year was that?
Marco.
Be the leftovers etc to go to the pigs...army camps all kept pigs and had a swill wagon.
Was a reserved occupation during war as well..
spendorman
02-03-2019, 15:38
Be the leftovers etc to go to the pigs...army camps all kept pigs and had a swill wagon
Yes, was the leftovers going to the pigs. The leftovers were only collected once per week, I guess that they were not refrigerated!
Possibly around 1955 ish.
The olden days, lol, when that sort of stuff went on:eyebrows:
I didn't go to primary school until 15 years later... We even had indoor toilets and free milk;)
Marco.
spendorman
02-03-2019, 16:44
The olden days, lol, when that sort of stuff went on:eyebrows:
I didn't go to primary school until 15 years later... We even had indoor toilets and free milk;)
Marco.
In my school the toilets were a separate building in the playground. Yep, we got free milk, 1/3 pint glass bottles.
In my school the toilets were a separate building in the playground. Yep, we got free milk, 1/3 pint glass bottles.
yup out toilets were outside too.. victorian elegance
Yep, we got free milk, 1/3 pint glass bottles.
Ours were in triangular cartons, the same as was the orange juice. Glass bottles, in Glasgow schools, wouldn't have been a great idea;)
Marco.
we got glass bottles too. not sure the size but it was more often or not sour in summer and frozen in winter. think school milk gave me an aversion to drinking it
Yes, was the leftovers going to the pigs. The leftovers were only collected once per week, I guess that they were not refrigerated!
Possibly around 1955 ish.
My dad was the manager of the Coop dairy bottling plant in Brighton in the 60's,70's and 80's. Throughout all those years three times a week all the left over milk and cream etc was poured into churns and taken to the local piggery. Even as a kid I remember that distinct " perfume " on piggy days.
spendorman
02-03-2019, 17:09
Glass bottles, in Glasgow schools, wouldn't have been a great idea;)
Marco.
lol! The next school I went to was so good it was approved!
Seriously, it was bad, gang warfare, some students? even physically attacked the teachers.
Even as a kid I remember that distinct " perfume " on piggy days.
Was it worse than the cheesy tang, emitting from the underside of your ballsack on a hot summer's day?:D
Marco.
Duck breast
https://uploads.tapatalk-cdn.com/20190304/819b3fcc9a9e2d12c4017c77f7b5f778.jpg
Creme brûlée
https://uploads.tapatalk-cdn.com/20190304/67b8a10c569f3ae4f5f3183197fab05f.jpg
Lamb leg steaks
https://uploads.tapatalk-cdn.com/20190305/f93eb559e0e82d259fada60a1afa214d.jpg
Umm forgot to post it before I ate it oops [emoji4] Any way the suckling pig ribs were very nice. https://uploads.tapatalk-cdn.com/20190305/83d39499659a5cd8c6d21d0e297f0e0f.jpg
Sent from my SM-G950F using Tapatalk
Paperdelle raguhttps://uploads.tapatalk-cdn.com/20190306/132ad492d0f920f0840a0954280ab30b.jpg
spendorman
06-03-2019, 12:33
Paperdelle raguhttps://uploads.tapatalk-cdn.com/20190306/132ad492d0f920f0840a0954280ab30b.jpg
Another portion please, and make it snappy. Looks nice.
I made veg soup yesterday, put home-made dumplings in it. Little bit hard, but not bad at a first attempt at dumplings.
Another portion please, and make it snappy. Looks nice.
I made veg soup yesterday, put home-made dumplings in it. Little bit hard, but not bad at a first attempt at dumplings.
never tried dumplings in soup. usually in mince or stew. just have lid half on and half the dumpling in air.. turn in 10 mins . should be perfect. 2 to 1 sr flour to suet. a little salt and enough water to bind. love my dumplings:eyebrows:
spendorman
06-03-2019, 12:52
never tried dumplings in soup. usually in mince or stew. just have lid half on and half the dumpling in air.. turn in 10 mins . should be perfect. 2 to 1 sr flour to suet. a little salt and enough water to bind. love my dumplings:eyebrows:
Well, my soups are more like a stew, didn't put any fat in the dumplings, want to try and be a bit healthier.
Made pancakes yesterday, they came out well.
Big Clive pancakes (long video!)
https://youtu.be/tV1T4_B-ezE
Well, my soups are more like a stew, didn't put any fat in the dumplings, want to try and be a bit healthier.
Made pancakes yesterday, they came out well.
Big Clive pancakes (long video!)
https://youtu.be/tV1T4_B-ezE
need fat or as you say wont cook right. not sure you can have healthy dumplings.
spendorman
06-03-2019, 13:00
need fat or as you say wont cook right. not sure you can have healthy dumplings.
I followed an Indian recipe, flour water and salt, added a little pepper. Next time, I'll add some fat.
need fat or as you say wont cook right. not sure you can have healthy dumplings.
Indeed... However, the healthiest way is simply to eat LESS of them, and only have them occasionally as a treat... Then when you're making them, you can stop skimping on ingredients that add FLAVOUR, worrying about calories!:doh:;)
No food is bad for you, if consumed in moderation.
Marco [fighting against bullshit 'healthy option' ingredients, which trade FLAVOUR for low-calories, thus creating bland-tasting shit, posing as 'food'].
Paperdelle raguhttps://uploads.tapatalk-cdn.com/20190306/132ad492d0f920f0840a0954280ab30b.jpg
was rather good this. first pasta for a while i think. Eating alone is a bore tbh.
spendorman
06-03-2019, 13:26
Eating alone is a bore tbh.
Agreed, tomorrow, young lady (well, 20 years younger than me!) is bringing round lunch tomorrow for both of us. Not so keen on her cooking, but it's something different.
spendorman
06-03-2019, 13:27
Indeed... However, the healthiest way is simply to eat LESS of them, and only have them occasionally as a treat... Then when you're making them, you can stop skimping on ingredients that add FLAVOUR, worrying about calories!:doh:;)
No food is bad for you, if consumed in moderation.
Marco [fighting against bullshit 'healthy option' ingredients, which trade FLAVOUR for low-calories, thus creating bland-tasting shit, posing as 'food'].
Actually, the dumplings tasted OK, must have absorbed flavours from soup/ stew, it's just the texture was slightly harder that I would have liked.
Agreed, tomorrow, young lady (well, 20 years younger than me!) is bringing round lunch tomorrow for both of us. Not so keen on her cooking, but it's something different.
lucky you. i would go out more but going alone makes you look like a weirdo:lol:
Couple of recents...
Dover sole and homemade Spaghetti Bolognese.
https://uploads.tapatalk-cdn.com/20190306/6460ca07f9d09ce04a2464b3fb49df1e.jpghttps://uploads.tapatalk-cdn.com/20190306/96e0e124f6fa2ad4ba60cb9475757eb9.jpg
Couple of recents...
Dover sole and homemade Spaghetti Bolognese.
Spag Bol looks good
spendorman
06-03-2019, 18:53
Yumm
Oriental pork https://uploads.tapatalk-cdn.com/20190307/a9fb2f457ae0225714a13b07353ff321.jpg
spendorman
07-03-2019, 12:52
Oriental pork https://uploads.tapatalk-cdn.com/20190307/a9fb2f457ae0225714a13b07353ff321.jpg
Looks nice, so far all I've cooked today is half a Savoy cabbage.
spendorman
07-03-2019, 13:05
I am supposed to have a lunch date today, but not heard from her, she's a carer, probably got to work. She might turn up later.
Doing my old favourite, bubble and squeak.
spendorman
07-03-2019, 13:56
With barbecue sauce and tomato ketchup, and out of focus
https://i.ibb.co/RpW1bjm/DSCF1016.jpg (https://ibb.co/ynJDP41)
at least it wasnt the dumplings... carers often get forced to work out of nowhere.
spendorman
07-03-2019, 17:18
at least it wasnt the dumplings... carers often get forced to work out of nowhere.
May have some of the soup/ stew with dumplings tonight. Perhaps I'll need a Kango hammer!
Yes, know all about carers, was one myself for about 8 years.
Couple of recents...
Dover sole....
https://uploads.tapatalk-cdn.com/20190306/6460ca07f9d09ce04a2464b3fb49df1e.jpg
That fish is expertly cooked, mate! Mucho respect:thumbsup:
Not sure I'd have served it with some of those accompaniments, though...;)
Marco.
That fish is expertly cooked, mate! Mucho respect[emoji106]
Not sure I'd have served it with some of those accompaniments, though...;)
Marco.I watched Rich Stein video before I did that, bro.
He said coat in China White and fry.
I had to call the paramedics but fuck was it good.
:)
Porcelain is a bugger to digest
More seriously that was a good piece of Dover Sole albeit a small one. Salt, pepper, and then a light dusting of flour.
Fried in a groundnut / butter hybrid. 4 minutes each side.
It worked. Firm flesh fish that, though. It makes it an easy job.
What condiments would you have Rogered it with, then?
Porcelain is a bugger to digestIndeed. Big smile.
I watched Rich Stein video before I did that, bro.
He said coat in China White and fry.
I had to call the paramedics but fuck was it good.
:)
:lolsign:
By all counts, the Rickster was a bit of a boy in his day, so probably did a fair bit of charlie;)
Marco.
China White isn't Charlie. Google it. I only referred to it because of the reply to my post on your car system thread.
Coke comes mainly from Columbia. At least the best stuff should do. It's a history thing. The are supposedly the best practitioners.
Anyway you didn't answer. What would have Rogered the fish with?
China White isn't Charlie. Google it. I only referred to it because of the reply to my post on your car system thread.
Coke comes mainly from Columbia. At least the best stuff should do. It's a history thing. The are supposedly the best practitioners.
Anyway you didn't answer. What would have Rogered the fish with?
Absolutely, dude. Just making a general point. RS used to own nightclubs, so would likely have taken all sorts;)
You obviously enjoyed the fish with what you had it with, which is cool, but I'd have simplified it and just had some steamed green beans and boiled new potatoes with butter and parsley - allow the sole to be the star of the show:)
Marco.
The wife had eaten half a portion of M&S cauliflower cheese before I cooked that with her supper. I wasn't going to let it go to waste.
Those rosti are nice. But yeah, some really good new potatoes would have been better.
Too right, mate.... You don't waste anything. Obviously I didn't know about the cauliflower cheese, but a personal bugbear for me (certainly not important for everyone) is overcrowded plates of food.
I find plates crammed full of food rather overwhelming, as it makes you feel 'obliged' to eat it all! Not that your plate was especially overfull, but you see some with food piled up so high, it could double as the diner's 'last supper':doh::D
Therefore, I prefer putting smaller amounts of food onto my plate, as it looks less daunting and also more attractive (you can arrange things nicely and see what you're eating better, rather than everything disappearing into a 'homogenized mass') - and if I want more, I can help myself to some:)
It all stems from the continental approach to serving food at mealtimes that Brits don't seem to do, which is having covered serving bowls/tureens on the table, containing the food you've prepared, and from which you fill your plate with as much food as you think will sate you, and once you've finished that, if you feel for more, you can take a second helping.
That approach tends to reduce wastage, help keep food warm, and control overeating. It's also rather more civilised!;)
Marco.
no, no, you need the homogenized mass:eyebrows:
That Marco. He's very particular you know:);)
BTW the fish was fried in a ridiculously heavy cast iron frying pan on medium heat. Definitely gets consistently warm all over its cooking surface. THE tool for THE job.
no, no, you need the homogenized mass:eyebrows:
Lol - aye, slop it on sweety, like school dinners!:D
Do you see where I'm coming from, though? The problem is, too many folks now eat their food on trays in front of the TV, and in a hurry. They no longer sit down properly at a table, and relax over a meal. I was always brought up to sit down and take my time over meals, and enjoy/savour the food served with rest of the family.
For Italian families, meals are always the most important part/highlight of the day, as food is never seen simply as 'sustenance'... It's always something carefully planned and looked forward to!
Everything's done in a rush now, or through laziness, which is why dumping as much food as you think you'll eat, straight from the pan onto the plate, any old way, is the preferred option!:doh:
Marco.
That Marco. He's very particular you know:);)
BTW the fish was fried in a ridiculously heavy cast iron frying pan on medium heat. Definitely gets consistently warm all over its cooking surface. THE tool for THE job.
Well, that's probably why it turned out so good. Your fish looked mouthwatering, beautifully crisp and golden on the outside, and no doubt succulent underneath, which is just how it should be!
Lol...for me, food has to please the eyes first, before it tantalises the palate. i simply won't eat just a plateful of stodge!:nono:
Marco.
im not too civilised now. find eating at table difficult as the seat is too low. but, when young we used to always eat at table in kitchen, as it was big and warm there
Gnocchi with red pepper sauce
https://uploads.tapatalk-cdn.com/20190226/99c32b3d241a683f7cc9724936f2721a.jpg
Know-key, as the Americans call it. :P
Steak hash in porter gravy from Sainsbury https://uploads.tapatalk-cdn.com/20190309/11ddd92a683703ce92aa12c725414637.jpg
Late brekkie from me.
Gigantes beans, nitrite free bacon, mustard tomatoes, garlic, soy and Chaource mushrooms etc...https://uploads.tapatalk-cdn.com/20190309/8cd1b9c876ea6d36f458f1bae6994416.jpg
Carry out.. Well home delivery.. Only took 15 mins
https://uploads.tapatalk-cdn.com/20190309/a7f0f70395c1b2678621d9daee3822ae.jpg
spendorman
09-03-2019, 17:15
Carry out.. Well home delivery.. Only took 15 mins
https://uploads.tapatalk-cdn.com/20190309/a7f0f70395c1b2678621d9daee3822ae.jpg
Could eat that now!
its damn good. same again left too...from gerrys
spendorman
09-03-2019, 17:27
Lunch, fraid twas bubble and squeak again!
https://farm8.staticflickr.com/7870/32387291977_acdf8a55bf_z.jpg (https://flic.kr/p/RkXkxP)DSCF1021 (https://flic.kr/p/RkXkxP) by A60man (https://www.flickr.com/photos/41679262@N02/), on Flickr
Various veggies in it inc. cabbage, carrots, green beans etc. Cheddar cheese on top. Tomato, chilli and garlic sauce.
Lunch, fraid twas bubble and squeak again!
https://farm8.staticflickr.com/7870/32387291977_acdf8a55bf_z.jpg (https://flic.kr/p/RkXkxP)DSCF1021 (https://flic.kr/p/RkXkxP) by A60man (https://www.flickr.com/photos/41679262@N02/), on Flickr
Various veggies in it inc. cabbage, carrots, green beans etc. Cheddar cheese on top. Tomato, chilli and garlic sauce.
ashamed to say ive never tried it
spendorman
09-03-2019, 17:45
ashamed to say ive never tried it
My Mum used to regularly make it. Years later saw the Two Fat Ladies on TV making it, they used a ton of lard! I decided to do healthy version, just a tiny splash of olive oil instead. It worked really well.
Tried the cheese on top first time today.
Knackered after ripping that record... learned a fair bit so hoping it gets easier and quicker... thoroughly enjoyed the kebab.. sometimes only a kebabbie will hit spot.
spendorman
09-03-2019, 17:50
Knackered after ripping that record... learned a fair bit so hoping it gets easier and quicker... thoroughly enjoyed the kebab.. sometimes only a kebabbie will hit spot.
Were you ripping or just copying files? Not ripped stuff for years, think I used dB Music Converter. It's still on my machine.
Were you ripping or just copying files? Not ripped stuff for years, think I used dB Music Converter. It's still on my machine.
converting a vinyl
spendorman
09-03-2019, 17:57
converting a vinyl
Yes, time consuming. I have a massive collection of vinyl, some Decca factory samples, I think they are called White Labels. Also massive collection of 78's.
Carry out.. Well home delivery.. Only took 15 mins
https://uploads.tapatalk-cdn.com/20190309/a7f0f70395c1b2678621d9daee3822ae.jpg
The chips look good! As for the rest...:nono:;)
Marco.
The chips look good! As for the rest...:nono:;)
Marco.
its a good chippy. but I fancied a kebab as opposed to fish which is my usual. First time i have had a delivery. did it online
Don't doubt it's a good chippy, as I can tell from the chips. Most important thing mate, is that you enjoyed it.
I don't 'do' kebabs, as I dislike that type of processed meat and also the questionably 'hygienic' way it's kept, exposed to any flies landing on it and laying eggs (or any other insects), and being reheated again the next day, from cold, if the roll of meat used isn't finished:spew:
Quickest way to get food poisoning! So give me a fish supper any day:cool:
Marco.
spendorman
09-03-2019, 18:22
exposed to any flies landing on it and laying eggs (or any other insects), and being reheated again the next day, from cold, if the roll of meat used isn't finished:spew:
Marco.
Just some added protein!
Lol - aye, that's one way of looking at it...
It makes me cringe looking at those slabs of meat in kebab shops, sweating away on hot days, with flies circling around them, which seconds earlier could've been sat on dog shit BOAK!! :spew::spew::spew:
No wonder folks call it a 'dirty kebab' and drown it in chilli sauce!! Fit only for consumption by drunken zoomers on Saturday nights/early Sunday mornings, to soak up the booze, and who wouldn't know what the hell they were eating!:D
Marco.
spendorman
09-03-2019, 18:45
I've only once had food poisoning, and that was enough.
It was about 1971, at Sheffield University, I was at one of the halls of residence. On the menu was Indonesian sweet and sour pork. People were almost fighting to get to the toilets.
Reminds me of something else at that hall of residence, in one of the toilets, written on the wall above the toilet roll holder;
"Sheffield University Degree in Electronic Engineering, please take one"
Didn't go to uni, but the walls on bogs in my secondary school used to contain some 'interesting' messages, one of the more polite of which, directly above the urinals, ran:
'If you're reading what I've put, you may be pissing on your foot!':D
Marco.
spendorman
09-03-2019, 19:01
Too true!
spendorman
09-03-2019, 19:05
Didn't go to uni,
Marco.
You may not have missed much.
In my case, and many others, not what it's cracked up to be. I learnt more stuff previously at an old fashioned Technical College.
I had planned to go to uni, to study to be a translator [the subjects I took in 4th, 5th and 6th year were chosen for that purpose], and indeed had attained the necessary qualifications, but decided instead to join the real world and start earning some money!:eyebrows:
Best decision I made, as otherwise now rather than being semi-retired and financially secure, from having run a successful business, I'd likely still be slaving away like a dog in an office somewhere!
Marco.
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