What's for tea tonight? (#8)
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Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
I am making tuna dauphinoise, which is from a recipe I got off the side of a tin of tuna years ago, seriously delicious.
Will have with some salad on the side with a mustard dressing, mustard works really well with the potatoes and tuna as well as the salad.
This recipe but I omit the bacon cos N is pescetarian.
Will have with some salad on the side with a mustard dressing, mustard works really well with the potatoes and tuna as well as the salad.
This recipe but I omit the bacon cos N is pescetarian.
Tuna, Leek & Bacon Dauphinoise | Recipes | John West UK
www.john-west.co.uk
pinkmonkey
2.4 hour party person
Lidl sushi, too warm for a ‘bung in’t oven’ meal, need to work tonight, Not our best meal and works out more spendy than a Charlie Bighams. This town is too working class for Bighams, Morrisons here doesn’t sell it.
danny la rouge
More like *fanny* la rouge!
Seitan, yellow beans, wholemeal spaghetti all’olio.
Happy Tree
maagilises metsas
Yesterday I pimped a frozen pizza with pickled beetroot and pecorino and ate half of it. Tonight was going to be the other half. But a friend invited me out and I ended up having banana pancakes with caramel sauce. I feel naughty having a dessert for my main meal today. Living the dream!
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
I dare you to go on the pizza thread and mention having pickled beetroot on it.
It could go either way, I reckon you'll make some firm friends and some bitter (vinegary, even) enemies
Happy Tree
maagilises metsas
I've witnessed the carnage on the full English breakfast thread. I may enjoy sowing some of that discord among the pizza police
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
I've witnessed the carnage on the full English breakfast thread. I may enjoy sowing some of that discord among the pizza police
Full marks for relevant use of the word "carnage", as a lot of the arguments in the FEB thread are about the meat component
May Kasahara
take me to the feeling
We had wraps and chips. Fishfingers and salad for me and the girl, chicken strips and salad for Mr K and the boy. Broccoli and mange tout on the side.
Dessert will be ready shortly: shop bought blackberry and apple pie with creme fraiche.
Dessert will be ready shortly: shop bought blackberry and apple pie with creme fraiche.
danny la rouge
More like *fanny* la rouge!
I love pickled beetroot on pizza!I dare you to go on the pizza thread and mention having pickled beetroot on it.
It could go either way, I reckon you'll make some firm friends and some bitter (vinegary, even) enemies
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
I am making tuna dauphinoise, which is from a recipe I got off the side of a tin of tuna years ago, seriously delicious.
Will have with some salad on the side with a mustard dressing, mustard works really well with the potatoes and tuna as well as the salad.
This recipe but I omit the bacon cos N is pescetarian.
Tuna, Leek & Bacon Dauphinoise | Recipes | John West UK
www.john-west.co.uk
This was delicious, (I made it with oat milk which I've not used in this recipe before, it isn't really thick enough in comparison to cream but it worked OK regardless, in future I might make the "milk" part into a roux based sauce beforehand so it's a bit thicker - either way, it was still a good meal).
And we had some Swedish Glace soy "ice cream" for afters, that stuff is fucking moreish and I'm glad we discovered it.
(We're not vegan but N is lactose intolerant)
LeytonCatLady
Well-Known Member
Couple of sausages with spuds and veg.
Skinny Ethel
Well-Known Member
Chicken parmo an chips.
May Kasahara
take me to the feeling
Kedgeree tonight.
MrCurry
right after this urgent rest
That’s pretty close to the traditional Swedish Christmas dish of Janssons Temptation, which is a potato gratin with anchovies, so I believe you when you say it’s delicious. Janssons is glorious!I am making tuna dauphinoise, which is from a recipe I got off the side of a tin of tuna years ago, seriously delicious.
Will have with some salad on the side with a mustard dressing, mustard works really well with the potatoes and tuna as well as the salad.
This recipe but I omit the bacon cos N is pescetarian.
Tuna, Leek & Bacon Dauphinoise | Recipes | John West UK
www.john-west.co.uk
Sadly I can’t try it as my wife detests tuna and won’t tolerate the smell, so sticking some in the oven would be pushing my luck way too far
Skinny Ethel
Well-Known Member
Just knocked up a bit of salad to have with my parmo tea.
shakespearegirl
just worked out taglines
Spaghetti with tomato sauce and cherry tomatoes and rocket
Fella's made a tom and basil sauce, which we'll toss with wholewheat penne, top with mozzarella and stick under the grill til it's a-bubblin'. Just got a spinach/watercress/rocket bag of salad for 35p so that too with EVOO/balsamic dressing.
Brownie with the last of the bilberries. And then probably half a melon each, as it was in the Lidl veg box and needs eating.
Brownie with the last of the bilberries. And then probably half a melon each, as it was in the Lidl veg box and needs eating.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
I made enough of the tuna dauph for 2 nights worth of food.
N had to go into work early though for some sort of icing exam
so he's taken his to nuke in the work microwave on his break.
I have a portion too which I'll reheat when I get peckish later, and will probably have it with either some salad or a corned beef and salad sarnie as I have corned beef and bread that need to be used.
N had to go into work early though for some sort of icing exam
so he's taken his to nuke in the work microwave on his break.I have a portion too which I'll reheat when I get peckish later, and will probably have it with either some salad or a corned beef and salad sarnie as I have corned beef and bread that need to be used.
Numbers
an ting!
Having the same again tonight, Herself is having a Prawn linguine.
I had 200g of hummus also last night, was only meant to add a dollop to the soup but it’s hummus, I can eat buckets of that stuff, only thing is it wasn’t home made.
I’m making some for tonight tho’.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Aye, supermarkets don't really do spicy with their ready meals/lunch stuff do they? Or they'd probably get "too spicy" complaints.
I'm only able to do sort of moderate level of chilli type heat myself, and never found a supermarket option that reached even that
On the other hand, N made a scotch bonnet hot sauce at the weekend where just the fumes from making it caused us both to start coughing, I'm not going near that particular one
HeAthen
Nadgers.
Had a lamb karahi from Asda the other day (under a new Bom Bahia brandig) and that was really good. Decent amount of spice and heat. More like the soort of thing I cook at home than the 'restaurant style' they are marketing it as but not half bad. I like a decent amount of heat but not anything silly like a phal. I buy mexican chilli powders online and the variety pack I get comes with a bag of habanero powder which only ever gets used very sparsely and very rarely. I picked up some Sardinian peperoncino flakes when I was in Rome last year and they are amazing. Really good flavour in them and only need a pinch in something like an arrabiata.Aye, supermarkets don't really do spicy with their ready meals/lunch stuff do they? Or they'd probably get "too spicy" complaints.
I'm only able to do sort of moderate level of chilli type heat myself, and never found a supermarket option that reached even that
On the other hand, N made a scotch bonnet hot sauce at the weekend where just the fumes from making it caused us both to start coughing, I'm not going near that particular one
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
I made enough of the tuna dauph for 2 nights worth of food.
N had to go into work early though for some sort of icing exam
I have a portion too which I'll reheat when I get peckish later, and will probably have it with either some salad or a corned beef and salad sarnie as I have corned beef and bread that need to be used.
Can confirm, is a good meal for reheating.
I probably wouldn't freeze it as I reckon the potatoes would disintegrate on reheating (not necessarily an issue, but the dish may lose some textural interest and structural integrity!), but overnight in the fridge makes round 2 even more lush than round 1
