OK, What's For Lunch or Tea Today?

Picnic fodder:-

Sausage & Branston Pickle rolls

Paella pasties

https://uploads.tapatalk-cdn.com/201...c8ac53b4f2.jpg

https://uploads.tapatalk-cdn.com/201...0765390f85.jpg


Sent from my iPhone using Tapatalk

The sausage @ pickle rolls look beautiful , i imagine they were tasty.

Happy food

Pork onions potatos beans

https://uploads.tapatalk-cdn.com/201...66e55eb4b5.jpg

Quote:

---

Originally Posted by Bjork67

The sausage @ pickle rolls look beautiful , i imagine they were tasty.

---

They were lovely thanks! Finished them off on the beach today [emoji106]


Sent from my iPhone using Tapatalk

Salad Nicoise

[IMG]https://farm2.staticflickr.com/1801/...f6317ae6_c.jpgimage by [url=https://www.flickr.com/photos/162281319@N03/][/IMG]

Last night’s Salmon with salad in a Jalapeño, Honey & Lime dressing. Light and fresh. Toasted sourdough rubbed with garlic to soak up the excess dressing.

https://uploads.tapatalk-cdn.com/201...3ffbd52497.jpg



Sent from my iPhone using Tapatalk

I've just scrolled down this page and my stomach is making some strange 'grumbling' noises. I didn't feel hungry until just now.

Some really nice grub been posted recently, chaps! Mucho respecto:D

We're having a dinner party tonight (for six), so Del's again doing her homemade crespelle, with spinach and ricotta, in a fresh basil and tomato sauce (as shown before), followed by a classic Tournedos Rossini, see here for details:

https://behind-the-french-menu.blogs...ars-still.html

This will be served with garlic mashed potatoes, fresh peas, purple-sprouting broccoli, broad beans and buttered carrot batons. The accompanying wine will not be the obvious choice of a classic red Bordeaux, but rather something juicy and jammy, from Provence: a beautiful Bandol. See here: https://www.wine-searcher.com/regions-bandol

The Mourvèdre grapes should perfectly compliment the rich taste of the duck liver pâté [for ethical reasons, we don't 'do' foie gras] and Madeira sauce - well that's what I'm hoping! The Bandol in question will be a 2016 vintage, so still young, but should have bags of flavour.

The crespelle will be served with a simple, but delicious, Dolcetto D'Alba. Dessert will be a homemade Tiramisu, served with some Vin Santo.

Pics to follow! :cool:

Marco.

Quote:

---

Originally Posted by Marco

Some really nice grub been posted recently, chaps! Mucho respecto:D

We're having a dinner party tonight (for six), so Del's again doing her homemade crespelle, with spinach and ricotta, in a fresh basil and tomato sauce (as shown before), followed by a classic Tournedos Rossini, see here for details:

https://behind-the-french-menu.blogs...ars-still.html

This will be served with garlic mashed potatoes, fresh peas, purple-sprouting broccoli, broad beans and buttered carrot batons. The accompanying wine will not be the obvious choice of a classic red Bordeaux, but rather something juicy and jammy, from Provence: a beautiful Bandol. See here: https://www.wine-searcher.com/regions-bandol

The Mourvèdre grapes should perfectly compliment the rich taste of the duck liver pâté [for ethical reasons, we don't 'do' foie gras] and Madeira sauce - well that's what I'm hoping! The Bandol in question will be a 2016 vintage, so still young, but should have bags of flavour.

The crespelle will be served with a simple, but delicious, Dolcetto D'Alba. Dessert will be a homemade Tiramisu, served with some Vin Santo.

Pics to follow! :cool:

Marco.

---

thank god for that... a disgusting thing to do to poor animals imo.

Yeah mate, it's bollox and simply not necessary.

Marco.