cesare
shady's dreams ♥
Samphire's lush. Where did you get it from (if you don't mind me asking) ?
What's for tea tonight? (#8)
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Samphire's lush. Where did you get it from (if you don't mind me asking) ?
they've started selling it fresh in waitrose i think. only ever seen it canned before which is a shame as its delicious and such a fun texture!
cesare
shady's dreams ♥
Thanks foamy ... I'll keep an eye out for it next time I'm near one. I've only ever had it in a restaurant before so I'd love to be able to buy and cook it for myself.
Orang Utan
Psychick Worrier Ov Geyoor
potato & onion surprise
kittyP
Pluviophile
Crisps?
Ms Ordinary
randompointlesschemistry
The greengrocer in Herne Hill
I've never seen it for sale anywhere before, but I've wanted to try it ever since I read "When Marnie Was There"...I had it with butter & black pepper & it was lovely, like miniature salty asparagus but much nicer.
cesare
shady's dreams ♥
The greengrocer in Herne Hill
I had it with butter & black pepper & it was lovely, like miniature salty asparagus but much nicer.
Cheers! We were also saying earlier that it's a bit like asparagus but nicer. Mmmmm.
BoatieBird
Well-Known Member
Tonight will be the leg of lamb that didn't happen yesterday.
I think I'll slow roast it with some red wine and shallots.
Me and bloke are off work today as we're having loads of tree work done in the garden. The tree surgeon is a mate so we've managed to negotiate a good price by being his labourers for the day. So I'm fairly sure that we're going to be bloody starving by tonight.
I think I'll slow roast it with some red wine and shallots.
Me and bloke are off work today as we're having loads of tree work done in the garden. The tree surgeon is a mate so we've managed to negotiate a good price by being his labourers for the day. So I'm fairly sure that we're going to be bloody starving by tonight.
sheothebudworths
Up the bum - no babies!!!
I had a chinese last night...spring roll, wonton soup and salt and pepper ribs (with another spring roll left over for lunch today 
- I like them far better reheated in the oven the second time around 
).
Just me and the boy today which means it's FISH DAY, so we're going to make more of the bouillabase (both times I've made it lately it's been just me, but he will LOVE it) with squid, prawns and john dory.
Got some chocolate and banana cake leftover for pudding. It's a bit claggy so will prob have it with a bit of ice cream.
- I like them far better reheated in the oven the second time around ).Just me and the boy today which means it's FISH DAY, so we're going to make more of the bouillabase (both times I've made it lately it's been just me, but he will LOVE it) with squid, prawns and john dory.
Got some chocolate and banana cake leftover for pudding. It's a bit claggy
so will prob have it with a bit of ice cream.
mrsfran
Slightly less bulbous
Samphire tastes like oysters. Love it.
Tonight is pork and stilton sausages, mash and gravy.
on holidays in ireland so foods been great. Lots of Irish brown bread and wexford cheese. Tonight going to relatives and think they are making a feta cheese and spinach bake with filo pastry.
moonsi til
worked it out now!
I'm tempted to have a roast of some sort....I want lots of veggies...maybe even roasted beetroot.
Tomorrow I'm doing mrsfran puy lentil lasagne.
Tomorrow I'm doing mrsfran puy lentil lasagne.
Orang Utan
Psychick Worrier Ov Geyoor
pasta
oil
maybe tomato
oil
maybe tomato
mrsfran
Slightly less bulbous
\o/ \o/ \o/
Yu_Gi_Oh
天天好心情
mrsfran's blog is blocked as I'm in China, is the recipe anywhere else? I've wanted to make this for some time.
mrsfran
Slightly less bulbous
This lasagna is definitely vegetarian and almost vegan, and you could easily make it vegan by replacing the milk with an alternative like soy milk or rice milk. I’m a committed meat-eater but this meal is lush – puy lentils have a lovely earthy flavour and keep their texture well.
The ingredients list isn’t prescriptive – if you’ve got leeks, or spring onions, or pretty much any vegetable lying around, chop them up and chuck them in. It all adds to the taste.
Ingredients
Serves 4 generously
2 carrots, chopped
1 onion, diced
100g mushrooms, chopped
1 clove garlic, chopped finely
1 tin chopped tomatoes
250g Puy lentils
A handful of sun-dried tomatoes, chopped (optional)
1 pint vegetable stock (I use Marigold vegan stock powder)
A couple of bay leaves
Lasagna sheets (make sure there’s no egg in the pasta if you’re doing it vegan). I use the no-pre-cook ones, so you don’t need to cook them at all beforehand.
1 pint milk
1 tablespoon cornflour
Salt & pepper
The Cooking
Heat a tablespoon of oil in a large pan and tip in the onion, carrot and mushrooms. Cook on a medium heat until they start to turn soft. Add the garlic and lentils and cook for one more minute, and check out the lovely colours:
Pour in the stock and tomatoes and the bay leaves. Bring up to the boil and simmer for around half an hour, stirring and tasting every now and again. Add salt and pepper if you think it needs it.
Set it aside to mellow out a bit. If you want to, you can stop at this point and freeze it for later use.
Pre-heat the oven to 180C/350F/Gas mark 4.
Now put the pint of milk in a pan on the hob on a medium heat. Mix the cornflour with a little bit of water and add it to the milk. Heat it all up slowly, stirring often, until it thickens. If you want to (and you’re not a vegan, obviously), you can add some grated cheese to this sauce. I don’t in order to keep it low-fat and feel virtuous. Add salt and pepper to taste.
Now lay out some sheets of lasagne on the bottom of your dish. The reason I put lasagne sheets as the first layer is that it makes it easier to lift out a slice whole from the cooked dish. Little tip for you there.
Ladle on about a third of the lentil and veg mixture, and spread it out to cover the base. Pour over about a third of the white sauce, and then do another layer of lasagne sheets. Repeat twice, finishing up with a layer of white sauce.
Non-vegans can add some grated cheese on top. Parmesan is nice. Cook in the oven for around half an hour, until it goes nice and brown on top. Bring to the table and dig in, it’s flipping lovely.
moonsi til
worked it out now!
It really is lush. I'm going to suggest it to my meat eating friend to impress her new veggie BF. My friend grew up on a farm and a meal is very much meat/potatoes/veg for her but I think this will win her over. I will have it tomorrow at home and then microwaved at work Wednesday evening.
moonsi til
worked it out now!
I'm having loads to eat tonight. I have a Realeat chicken style roast with sage & onion stuffing, bellaverde broccoli (was going cheap cheap), roasted beetroot, onions and carrots plus mash & roasted potatoes with plenty of gravy. And a glass of red....
I read that as bukkaki first of all
haha. there's a big bukkake* scene in the brilliant best bizarro book 'Washer Mouth: the man who was a washing machine.' It doesnt disappoint
*punishment of someone getting ejaculated on by lots of men
Orang Utan
Psychick Worrier Ov Geyoor
this is urban. EVERYONE know what that is. this thread is may not be the place for it though.
do you always stick to the rules OU?
indeed tho this thread is about food enit. I just had a fry up
Orang Utan
Psychick Worrier Ov Geyoor
do you always stick to the rules OU?
indeed tho this thread is about food enit. I just had a fry up
i never mentioned no rules
