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What's for tea tonight? (#8)

Fwiw, I'm not going to pre-cook my rhubarb but I am going to sprinkle it with sugar and leave it to get juicy while I get on with the topping.

I don't like to cook the it on the hob because I don't like it too mushy, soI put the rhubarb and sugar in the crumble dish and give it 5-10 minutes in the oven first without the crumble topping.

I might have to buy some rhubarb this weekend :D
 
Co op lasagne for 3.99. Got kirremuir iced gingerbread cake and hot cross buns for later. Half a day off today and its been lovely just lounging about.
 
Mushroom, red wine and sautéed garlic risotto, made with oat groats. Making it up as I go along. Might add cheese later and tomorrow bacon. Tomorrow cus mah mate is veggy.
 
It's one of those extra large narrow boats. A wide boat :hmm: Not lived on, but a cafe/party venue. I was helping clean it up and just generally hang out on the water.

Anyway, scratch my last post. We're having fish and chips and mushy peas :thumbs:

Boats :cool:

Enjoy your tea :thumbs:

I'm about to have mine :)
 
Had very late lunch, beef brisket sandwich with pickle and horseradish sauce and truffle chips with parmesan (shared, and sounds much better than it was...) but it was only a tennor and had a glass of really nice homemade lemonade that made up for it. Later on I had a bowl of chicken noodles with sesame oil and cheddar cheese, and some really good crumbly brown bread.
 
I did a double cheese macaroni cheese because the tiddler was shouting about lost Beanie Babies and the littlun thought she'd lost the cheque I gave her for a school trip and I forgot to stop grating cheese and I've only got one pair of hands but eyes in the back of my head but too much cheese turns out to be the right amount of cheese so it all turned out nice.

Tonight will be something on the way to the seaside for a debauched weekend.
 
Indian salad :cool: Cucumber, tomato and onion (I use red onions and spring onion) with sea salt, chilli powder or flakes and malt vinegar. If you chop it up, dress it and leave it in the fridge for half an hour before eating it, the flavours get super intense esp the onion. I can eat it by the bucket load :thumbs:
Just done this. I have been trying to replicate this salad for years and failing. It's the malt vinegar! Thank you. I've made it for later, but I bet you 20p it's all gone by 11. I'm so happy :D:oops: xxx
 
Just done this. I have been trying to replicate this salad for years and failing. It's the malt vinegar! Thank you. I've made it for later, but I bet you 20p it's all gone by 11. I'm so happy :D:oops: xxx

Hooray! I'm so happy to read this. Kachumber4Lyf :thumbs:

I am totally making kachumber tonight also.

I'm going to tell my mum later. She'll enjoy the fact I'm spreading kachumber around :cool:
 
falafel (cos I got a packet of mix aaaaaages ago, never used it, and am a tad skint), iceberg and spinach salad, tomato salad, and vast amounts of garlic mayo :thumbs:

Wow. Quite impressed with the packet falafel mix! Will use that again.

Pizza and beer. 2nd time this week :oops:
With fresh parsley, TruXta ? ;)

Lemon juice is ok in a pinch but better to save it for squeezing into your samosas ;)

Ha - I had kachumber in my taste bud mind when I was putting the salad together last night. Vine toms chopped up with onion, with fresh lemon juice and oil dressing, and chopped coriander. Fuck me. Soooo good. Not kachumber, but pretty close in terms of the oral explosion!
 
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