What's for tea tonight? (#8)

[onenameshelley]

Small one had macaroni cheese, we had Young's Southern fried mini basa fillets, peas and he had chonky chips and I went sweet potato wedges.

 

[Mrs Miggins]

Um....I have forgotten that the main reason I tend not to eat avocado is because it can give me a very unpleasant stomach ache

 

[moonsi til]

mrsfran you definitely deserved your feast & fun.

I was poorly last week & my partner indulged my request for veggie sausage rolls, crinkle cut chips & beans & had to go out & source 2 of the items. I then didn’t eat for remainder of week bar Ferro Rocher & a daily banana so Friday I celebrated with an Indian takeaway of saag aloo, paneer makhini, rice & chilli naan & Saturday a sourdough margarita pizza, salad & glass of red wine at Franca Manca.

 

[mrsfran]

We're going out for pizza. I'm in the mood for strong flavours, anchovy and capers and olives.

 

[onenameshelley]

We are having chicken arrabbiata casserole with parmesan dumplings and (because I need some green with my dinner) some shredded and blanched cabbage.

 

[MrCurry]

Meatballs with root veg gratin (potato, carrot, Swede with some onions). I’m not great with gratin - never really know how to get it cooked thru without the top burning, so going with a low oven and 90 mins to give time for the heat to penetrate through.

 

[sojourner]

Got me lovely bro- and sis-outlaws round today, so have done a simple dahl, will have with brown or white basmati (their choice), garlic and coriander naans, spicy roasted cauli, and saag paneer. Nom!

This was sooo good. Never made saag paneer before. Easier than I thought and fit as fuck.

 

[sojourner]

Made a creamy cabbage and cannellini bean minestrone for later, with a parmesan rind in and leftover pasta. Will have with garlic ciabatta.

 

[May Kasahara]

I'm roasting a chicken, with roast potatoes, stuffing and loads of veg. Might make a pud too, but haven't decided yet.

 

[nottsgirl]

I don't know, I have dinner ennui. One of lasagne, veggie sausages with baked potato and salad, and aubergine curry with rice.

 

[Saffy]

I'm roasting a chicken, with roast potatoes, stuffing and loads of veg. Might make a pud too, but haven't decided yet.

This is what I've done.

I've stewed some random leftover frozen berries for a crumble and going to have it with raspberry ripple ice cream.

 

[BoatieBird]

The remains of yesterday's pasta bake, I made so much we'll probably still be eating it tomorrow

 

[Numbers]

Pork schnitzels, chips, bearnaise sauce

I love a schnitzel, some of the Fam are Austrian so they’re a regular thing for us. I prefer a Chicken one tho’.

 

[Numbers]

Roast for us tonight, but no spuds
Only cos Numbersette made saltfish cakes this morning and we’ve been nom nom’ing them all day

So Roast Chicken, stuffing balls and veg.

 

[friedaweed]

Lamb hotpot

 

[MrCurry]

I love a schnitzel, some of the Fam are Austrian so they’re a regular thing for us. I prefer a Chicken one tho’.

Yeah, these are just cheap Scan brand frozen ones from the supermarket. Goes well with bea and chips nonetheless!

 

[Mrs Miggins]

I'm going to make something from my new birthday gift book, The Green Roasting Tin. Vegetarian recipes that are all cooked in 1 tin in the oven.

Pearl barley with leeks, tomatoes, dill, lemon and pine nuts. Hope it's good!

 

[onenameshelley]

Ooooh love a saltfish cake

 

[Numbers]

Ooooh love a saltfish cake

Gorgeous mate.

 

[Numbers]

We’ve been eating them like sweeties.

 

[moonsi til]

Meatballs with root veg gratin (potato, carrot, Swede with some onions). I’m not great with gratin - never really know how to get it cooked thru without the top burning, so going with a low oven and 90 mins to give time for the heat to penetrate through.

MrCurry have you tried covering it with foil before getting to top burning stage? Doing this will allow it to cook through without burning.

 

[RubyToogood]

Farmers' market macaroni cheese (possibly spirali actually, they were twirlier than usual), spring greens, satsuma.

 

[Rebelda]

Roast: chicken, potatoes, carrots and golden beetroot. Steamed brocoli and kalettes. Bread sauce and gravy. Apple and rhubarb crumble.

 

[moose]

Fancy M&S macaroni cheese (also verging on spirali RubyToogood), veggie sausage, green beens.

 

[Mrs Miggins]

I'm going to make something from my new birthday gift book, The Green Roasting Tin. Vegetarian recipes that are all cooked in 1 tin in the oven.

Pearl barley with leeks, tomatoes, dill, lemon and pine nuts. Hope it's good!

Hmmmm....it was all right. Not quite what I was hoping for and I'm not sure how it could be improved. Easy peasy to make though which is what I was after I'll try a few more recipes before passing judgement on the whole book.

 

[MrCurry]

MrCurry have you tried covering it with foil before getting to top burning stage? Doing this will allow it to cook through without burning.

Thanks, yes I did this. Covered it with foil for the first 30 mins at 170, then uncovered for another 30 at 150C and it was then getting so brown I lowered it to 130C for 15 mins to finish. Even then the middle was a bit hard, but it’s a balancing act.

 

[Aladdin]

Made a beef stew. Plenty for tomorrow too.

 

[Epona]

Hmmmm....it was all right. Not quite what I was hoping for and I'm not sure how it could be improved. Easy peasy to make though which is what I was after I'll try a few more recipes before passing judgement on the whole book.

I'd be inclined to add garlic in some form and a small amount of dried red chilli flakes - not enough to make it hot, but just to give it a little smoky warmth. And/or crumble some feta on top when you are serving it (if you aren't vegan).

 

[Epona]

Thanks, yes I did this. Covered it with foil for the first 30 mins at 170, then uncovered for another 30 at 150C and it was then getting so brown I lowered it to 130C for 15 mins to finish. Even then the middle was a bit hard, but it’s a balancing act.

If I was doing it similar to a dauphinoise (starting with raw potato rather than par or pre boiled) I'd be doing it at 150 - 160 C for 2 hours, covered for the first 90 minutes.

 

[ouirdeaux]

Um....I have forgotten that the main reason I tend not to eat avocado is because it can give me a very unpleasant stomach ache

Top tip: don't eat the stone.