Recipes for scrumptious and reasonably healthy food

[User211]

Get the right condiments. Worcs sauce on the mushrooms is good I think.

[User211]

After 30 mins only one thing to clean.



Enjoy awesomeness.

[struth]

I like a good fry up all baked up...

[User211]

Yeah and real baked baked beans LOL,

[Marco]

Haha - don't need to impress her with my beer drinking. She's impressed enough by my cooking, my music collection and, dare I say it, my music system.

Wow - I thought you were going to say something else at the end there!!

Anyway, I don't drink fine wine with spicy food and that includes chilli con carne as well as curries. It's either ale or lager with them.

Ah, you see that’s the difference between you Brits and us Europeans: we drink different wine with different foods! There are other types of vino you can slurp other than claret/‘fine wine', which go very well indeed with the food you’ve just described.

[PS My chest is hairy enough as it is.]

I know, Tabatha told me… She says next time you can sweep the ‘man fluff' up off of the dungeon floor, after playing that ’special game’ you like with candle wax and tweezers

Marco.

[Roy S]

After 30 mins only one thing to clean.

4 things if you count the pots the beans & the eggs are in . For 'healthy' you just need a BIG decent non-stick frying pan with just a smidge of oil. You can microwave the beans on the plate you're going to dish the rest up on.

[User211]

4 things if you count the pots the beans & the eggs are in . For 'healthy' you just need a BIG decent non-stick frying pan with just a smidge of oil. You can microwave the beans on the plate you're going to dish the rest up on.

No the pots go in the dishwasher. Might need a slight pre-scour on the egg pots.

I don't agree though baked is far less hassle. You cannot do that little lot and get it out all hot at the same time. You'll also have to stand there doing it all for ages.

[Marco]

‘Heart-attacks’ on a plate, chaps!

Black pudding is rank I don’t ‘do’ offal - no siree…

On the very odd occasion I eat that sort of stuff, sautéed mushrooms usually feature somewhere in the equation - and I hope those eggs are of the free-range/organic variety (and poached), or there’ll be trouble!

The buttered ‘soldiers’, for dipping into the egg yolk are missing, too……….

Marco.

[struth]

Stornoway Black and white pudding is fabulous. A bit more expensive but a fantastic product. luckily we have a couple of butchers who stock it. Was never overly keen on black til I tried some.

[Marco]

Whatever you’re into, matey, but that sort of stuff isn’t for me. My dad owned a couple of chip shops in Glasgow and Paisley, and I can still remember the horrid stench of raw black pudding on my hands, when i used to have to carry it in from the store and stack in up in the shop, near when it would then be put into the fryer… Boiled blood: BOGGIN!!!

Now, if you were talking about some top-notch Lorne sausage (in a soft white, buttered morning roll, with broon sauce), another Scottish ‘delicacy’, then that’d be a different ball game!

Marco.