What's for tea tonight? (#8)

[Voley]

 

[rorymac]

 

[sheothebudworths]

So really, NVP, the short answer to your question was, predictably, 'No.'

 

[Voley]

True enough.

 

[sheothebudworths]

Haha - I just checked through the texts - there's another one 'I guna take bananas 2 bake. Got any chocolate sauce?'

 

[8115]

That sounds lush! Last night I had cake, tonight will be omelettes, I think

Thanks. The lemon was a genius addition.

 

[Voley]

Haha - I just checked through the texts - there's another one 'I guna take bananas 2 bake. Got any chocolate sauce?'

 

[madzone]

Sausages I made at the weekend, mash and peas.

 

[Biddlybee]

Sausages I made at the weekend, mash and peas.

*books train to madz's house*

 

[Badgers]

Couscous for me. Not had a pizza all week but this is the third time I have eaten Couscous.

 

[sojourner]

mmmMMMM I made THE best pesto last night. biddly - I gave in and bought a handblender (from Argos cos wanky fucking Tesco didn't have any). I thought it was gonna be tiny but it's MASSIVE! Anyhoo - it worked a fucking treat! Dead pleased with it Ta for t'handy tip lass

 

[Biddlybee]

no worries, I've just got to grow myself some basil and I can do pesto too (I use mine mainly for houmous, smoothies and soup)

 

[sojourner]

My basil plant is ace - I keep a-pickin, it keeps a-growin I moved me coriander off the windowsill last night - remembered that it turns to seed in the sunshine Will be using that tonight too (god I LOVE herbs!) to put in the mexi-baked tortillas and the lime and coriander couscous

 

[London_Calling]

For tea, I'm having a 45 mins. cycling class at the Lido* - some of you TAKE NOTE!1!



*okay, I might have a jacket spuddy after

 

[madzone]

*books train to madz's house*

The awful thing is I'll take two mouthfuls, go 'I don't like sausages' and make myself something else

I might like the chorizo ones but the kids want the cumberland

 

[sojourner]

I use mine mainly for houmous, smoothies and soup)

Think I'm gonna have to give that a go too - you have a tried and trusted for it?

 

[Biddlybee]

The awful thing is I'll take two mouthfuls, go 'I don't like sausages' and make myself something else

I might like the chorizo ones but the kids want the cumberland

can't you cook both?

 

[Biddlybee]

Think I'm gonna have to give that a go too - you have a tried and trusted for it?

I can dig you out what I've got later, but tbh it gets to the point where you do it by taste - little bit more lemon, little bit more garlic, little more olive oil

 

[madzone]

can't you cook both?

Two different types of sausage in one pan? Two different types of sausage in one pan?

They're in packs of 6 or 8 so it's not worth defrosting a whole pack just so I can have one sausage.

 

[TruXta]

Two different types of sausage in one pan? Two different types of sausage in one pan?

They're in packs of 6 or 8 so it's not worth defrosting a whole pack just so I can have one sausage.

But of course, cherie! I also cook fish and chicken at the same time in the same pan.

 

[Biddlybee]

I oven cook em, so would put up a foil barrier, but in a pan you might be right... chorizo ones will give off a lot of orange juice.

 

[Biddlybee]

I think I'll have soup... with a doorstop piece of bread, which I don't have yet

 

[sojourner]

I can dig you out what I've got later, but tbh it gets to the point where you do it by taste - little bit more lemon, little bit more garlic, little more olive oil

that's what I'd be doing anyway chuck

 

[Biddlybee]

Can't concentrate on work, so... Claudia Roden's recipe is a good place to start, she knows her arabic cooking.

Hummus Bi Tahina

Ingredients:

* 250 g chickpeas, soaked in cold water overnight
* 2 lemons, juice of
* 3 tablespoons tahini
* 3 garlic cloves, crushed
* salt
* 4 tablespoons olive oil

GARNISH with

* 1 tablespoon olive oil
* 1 teaspoon paprika
* 1 teaspoon ground cumin
* 2 sprigs parsley, finely chopped

• Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
• Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.
• Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.

I'm a lazy mare, so use tinned chickpeas quite often, but always add olive oil and paprika at the end so it looks pretty

 

[Ms T]

That must make a ton of hummus!

We're having prawn dumplings from the freezer cabinet of the Chinese supermarket, followed by Chinese chicken hotpot which has been cooking all day in the slow cooker, with bok choy and soba noodles.

Sheo - I'm beginning to see why he's the ex, tbh.

 

[sojourner]

Can't concentrate on work, so... Claudia Roden's recipe is a good place to start, she knows her arabic cooking.



I'm a lazy mare, so use tinned chickpeas quite often, but always add olive oil and paprika at the end so it looks pretty

'rayyy! cheers chick! I only ever use tinned chickpeas

 

[Pingu]

curry tonight.. mrs pingu has a cold so its a good excuse to have a curry

I will probably have a madras and mrs Pingu a Chicken Tarka

 

[feyr]

something involving chicken. kids have just had a freezer tea of fishfingers, chips and peas as i fell asleep on the sofa instead of getting dinner ready so feyr jnr took over

 

[Voley]

Can't concentrate on work, so... Claudia Roden's recipe is a good place to start, she knows her arabic cooking.



I'm a lazy mare, so use tinned chickpeas quite often, but always add olive oil and paprika at the end so it looks pretty

Ta for that. I'm gonna have a go at this.

 

[Greebo]

Cauliflower & broccoli cheese with a mixed veg paratha