OK, What's For Lunch or Tea Today?

Veg prepared

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Carrot sweet pea green onion shallot red sweet pepper


Hoisin garlic and chilli sauce with a bit of terriaki

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On cooking at a simmer with lid on

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A bit of this to smooth it out and naturally thicken

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Ready. Tastes superb

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Will leave it on the keep warm function to improve

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that was smashing :eek: could charge £30 a plate

Made a paste of olive oil, garlic, ginger, pepper, salt, mixed herbs and rubbed it over a chicken from Morrisons, put in to roast in oven, part way added some Yorkshire puddings. Cooked rice with mixed veg, was delicious, stray cat had a bit of the chicken, didn't last it long!

Think I might push the boat out tonight. Chicken nuggets, spaghetti hoops and instant mash. Yum!



(just kidding, I'd eat it if I was hungry though :))

Quote:

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Originally Posted by walpurgis

Think I might push the boat out tonight. Chicken nuggets, spaghetti hoops and instant mash. Yum!



(just kidding, I'd eat it if I was hungry though :))

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I'm a fan of instant mash, a bit of salt, pepper and butter, comes up quite nice.

I don’t get instant mash.

I realise that instant things are generally to save one time and hassle in preparing the real thing and some are very handy.

However, peeling a few spuds, boiling them for 20 minutes or so and then mashing them is hardly an arduous slog and requires minimal culinary proficiency!

Quote:

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Originally Posted by Beobloke

I don’t get instant mash.

I realise that instant things are generally to save one time and hassle in preparing the real thing and some are very handy.

However, peeling a few spuds, boiling them for 20 minutes or so and then mashing them is hardly an arduous slog and requires minimal culinary proficiency!

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I like the guaranteed result, potatoes can be so variable, I remember as a child, complaining that "this potato tastes funny", Mum would say, "put some salt on it".

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Originally Posted by spendorman

I'm a fan of instant mash, a bit of salt, pepper and butter, comes up quite nice.

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Oh dear, the least said about that, the better!;)

You can guarantee the result gained from making mashed potatoes, *if* you know how to cook, and follow the same recipe (using the same quantity of ingredients) each time.

We do ours with plenty of butter, a touch of cream and some ground black pepper, so that they're soft and fluffy, and taste gorgeous - and a MILLION miles away from the wallpaper paste, posing as 'mashed potato', you get with instant crap.... Sorry:)


Marco.