Definitely not vegetarian thenvery small prawns
Definitely not vegetarian thenvery small prawns
I'm sorry to hear this, but really, surely, you did not expect anything else?I had a Philly Cheese Steak Pizza that I bought from the Co-op.
It was, and I can't stress this enough, proper fucking shit.
Choices were limited in the St Just Co-op and my expectations were low. But it was still worse than I could have imagined.I'm sorry to hear this, but really, surely, you did not expect anything else?
I had planned fennel gratin, this week, but there was no fennel left by the time I got to the shop.Mushroom and fennel risotto left over from last night. I probably should have had another vegetable with it but I didn't.
It was even nicer than yesterday, although it is basically grey sludge and doesn't look that great.
Choices were limited in the St Just Co-op and my expectations were low. But it was still worse than I could have imagined.
We're all in this together.
what does "naff" mean?Pasta bake is something I never make because it seems really naff.
Dull, boring, not very good.what does "naff" mean?
what does "naff" mean?
I love pasta bake, what's naff about it?I made a pasta bake.
Pasta bake is something I never make because it seems really naff.
Meat sauce, pasta spirals, bechemel topping with lots of parmesan and a ton of mozzarella on the top.
It's bloody marvelous. It's like lasagne but with 50% less effort.
Will make again.
Veggie stir-fry with tofu and cashew nuts. More "serviceable" than "epic win".
Maybe it's because I always think about it with tuna so it feels like a dish you'd make by opening some tins of stuff and throwing it all in the oven.I love pasta bake, what's naff about it?
Fair point well made! Perhaps it's because MrM always made really elaborate lasagne and faffed with it for hours.I don't see why pasta bake is less work than lasagne, surely it's more? As you have to cook the pasta whereas lasagne you can use the sheets that don't need precooking. In fact I stopped making pasta bake and started making lasagne for this very reason.
Maybe it's because I always think about it with tuna so it feels like a dish you'd make by opening some tins of stuff and throwing it all in the oven.
Anyway, having made it with love, I am a convert.
The bechemel is what lifted it to god status. Highly recommended.I don't make bechemel for my pasta bake but I might do next time. I make mackerel pasta bake, it's delicious.
Sichuan pepper is the nuts!Do some sichuan pepper - trust me this is the dogs bollocks with cashew based stir fry - first in the pan/wok (dry) and then grind it as fine as you can, and toast the cashews. Then oil and add ginger, chilli (dried chilli flakes work really well), garlic, and the sichuan pepper from above, and your veggies. I recommend bit of stock (chicken if not veggie, otherwise veg stock) soy sauce, sesame oil. Little cornflour dissolved in water if the sauce needs thickening a bit Stir in toasted cashews right at the end.
I don't tend to use tofu but I suggest a marinade for a couple of hours then deep fry it so it is going a little crispy around the edges, then throw it in to the above at the last minute and toss it so it all gets coated with the sauce....
I love stir frys!
Wish I was having one tonight thinking about all that - om nom nom!!!
I have to say this sounds a bit pilchard puff to me (tm danny la rouge)I don't make bechemel for my pasta bake but I might do next time. I make mackerel pasta bake, it's delicious.
Is it dry mackerel baked in a giant Yorkshire pudding? Don't even begin to think you know what I've been through.I have to say this sounds a bit pilchard puff to me (tm danny la rouge)