had time to take pic only.. was going to add it after i scoffed it all.. lolQuote:
Originally Posted by Marco
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had time to take pic only.. was going to add it after i scoffed it all.. lolQuote:
Originally Posted by Marco
Beef bourguignon type recipe. Saw that beef on the meat counter and it had to be.
Couldn't face cutting up the meat as is usual and was worried that was a mistake. Needn't have worried it was ace.
Made with the pictured red from Majestic. People say use cheap red for cooking but TBH good quality red is noticeably better.
When I make this I use a LOT of garlic. Far more than recipes usually state for it. Works wonders I reckon.
https://uploads.tapatalk-cdn.com/201...48743fe05d.jpghttps://uploads.tapatalk-cdn.com/201...29fb7f59eb.jpghttps://uploads.tapatalk-cdn.com/201...9489af8b1f.jpg
Ramen anything.
In this case snacking chorizo. Which is ace.
No recipe self invention but basically stock, noodles and anything seems to work with these Ramen thingies.
More than you can see going on underneath. A lot of ingredients in this sucker.
https://uploads.tapatalk-cdn.com/201...d7c4809612.jpg
Lol - that looks like a taste sensation, and lots of big flavours!:eek:
Marco.
Looks great.Quote:
Originally Posted by User211
Too many carrots but I like carrots!:);)Quote:
Originally Posted by struth
Me too if cooked right.Quote:
Originally Posted by User211
+1.. They've got to be left a little 'al dente', sliced or cut into batons, and served with a knob of butter:)
Anyway, tonight I just had a simple tomato risotto (using passata and tinned tomatoes), cooked in some red wine (reduced right down to nothing), but which adds flavour and richness, with some butter and drizzled with extra-virgin olive oil, then topped with fresh parsley and grated Parmesan cheese:
https://imagizer.imageshack.com/v2/1...924/d2gH2j.png
Nice and light, but oh so tasty!
Marco.
P.S I should add that it was quite a deep bowl, so there was rather more to eat than it looks.
+1 [looks rich and tasty, which for me is what food is all about: FLAVOUR, as I don't do bland or boring], although my mission is to 'wean' Justers off of his 'big hitting', powerfully flavoured red and white wines, and appreciate the subtler, more finessed 'varieties of life' in the wine world....;)Quote:
Originally Posted by struth
Marco.