What's for tea tonight? (#8)

[farmerbarleymow]

Butter pie today as I'll be passing by a bakery that sells them. Might buy two to induce a full-on carb coma.

 

[Skinny Ethel]

I fancy a roast dinner today and have the urge to try and get 4 types of potatoe on my plate and believe me chips are a nono so mash roasties hassleback roasty thing and what else am confused something proper .

 

[Epona]

I fancy a roast dinner today and have the urge to try and get 4 types of potatoe on my plate and believe me chips are a nono so mash roasties hassleback roasty thing and what else am confused something proper .

Dauphinoise, boulangere, or fondant potatoes?

 

[Skinny Ethel]

Ooh google time.

 

[Aladdin]

I fancy a roast dinner today and have the urge to try and get 4 types of potatoe on my plate and believe me chips are a nono so mash roasties hassleback roasty thing and what else am confused something proper .

Go for it!!
Winter dinners are better with many potatoes.

 

[Skinny Ethel]

The boulangere looks nice but finding plates big enough need something tatie sized smallish might parboil a tatie and make it spiky hedgehoggy not hassleback shape more spiky.

 

[farmerbarleymow]

fondant potatoes?

Are they made by Mr Kipling?

 

[Skinny Ethel]

Am hoping i can find a crinkly cabbage.

 

[Numbers]

Prob’ a stupid question and rather than start a thread I shall ask here.

The Ital stew I made y/day I used defrosted stock (ham stock from Christmas), I know you should never refreeze anything but do you think it would be OK to freeze some of the stew (I made so much I’d like to share some with family but won’t be seeing them until Saturday. The stew was simmering for a cpl of hours so the stock was well and truly reduced into the stew.

 

[iona]

Prob’ a stupid question and rather than start a thread I shall ask here.

The Ital stew I made y/day I used defrosted stock (ham stock from Christmas), I know you should never refreeze anything but do you think it would be OK to freeze some of the stew (I made so much I’d like to share some with family but won’t be seeing them until Saturday. The stew was simmering for a cpl of hours so the stock was well and truly reduced into the stew.

Should be fine.

 

[Skinny Ethel]

Ive just pretended to be a butcher with a huge chopper taking the legs off a chicken while being told am not hitting it in the same place twice.

 

[BoatieBird]

Turkey fajitas using some of the Christmas turkey from the freezer.

 

[cesare]

Leftover chicken dhansak. Probably with a gram marsala aubergine to eke it out.

 

[LeytonCatLady]

Roast chicken.

 

[mrsfran]

Chicken thighs and bulgur wheat pilaf. Brocolli.

 

[Epona]

I think I'm going to do Chinese fakeaway tonight - the actual main dish depends on whether I can get a jar of black bean and garlic without going down the road to the Chinese supermarket.

So hopefully:
Chicken, mushrooms and peppers in black bean & garlic sauce for me, prawn version for N
Egg fried rice
Spring Rolls
Might also do another veggie side, will see how I feel.

If I can't get any black bean, I'll do a sauce involving Szechuan pepper instead.

 

[Aladdin]

Left over chicken.
Carrots and parsnips mashed.
Mashed potatoes.
Roast potatoes.
Stuffing and gravy

 

[Monte]

I fancy a roast dinner today and have the urge to try and get 4 types of potatoe on my plate and believe me chips are a nono so mash roasties hassleback roasty thing and what else am confused something proper .

If you succeed I'll take it as a challenge to have 5.

 

[Skinny Ethel]

I have failed at 3 well roasties mash and some weird spiky roasties carcrash things. And skins come off the chicken when i took the foil off it.

 

[Epona]

I have failed at 3 well roasties mash and some weird spiky roasties carcrash things. And skins come off the chicken when i took the foil off it.

3 potatoes is still a good carb load.
If the skin's not irretrievably stuck to the foil, just pull it off and lay it loosely on the foil and stick it under the grill for a short period of time to crisp it up - chicken "crackling" side dish

 

[MrsArcanum]

Mince beef stew with a stilton cobbler top.

 

[Aladdin]

Change of plan.
Carbonara instead of chicken dinner
Not enough chicken left for 4 adults. So 2 of us will have carbonara

 

[seeformiles]

Spicy mince served over roasted sweet potatoes (not my fave but Mrs SFM likes them…) with a grapefruit, shallot, chilli, lime and salt ceviche thingy and some mature cheddar on top.

 

[furluxor]

Vegetable soup with beans, which is what I cook/eat most often. After some decidedly mid restaurant meals for friends' birthdays, I am in need of vitamins and nutrients.

 

[seeformiles]

Vegetable soup with beans, which is what I cook/eat most often. After some decidedly mid restaurant meals for friends' birthdays, I am in need of vitamins and nutrients.

I love beans and pulses. Long condemned by Mrs SFM as “hippy food” I’ve gradually introduced them over the years to the point she thinks it’s normal

 

[sojourner]

I love beans and pulses. Long condemned by Mrs SFM as “hippy food” I’ve gradually introduced them over the years to the point she thinks it’s normal

I used to hate all types (when I used to eat meat). Bloody love them now.

 

[RubyToogood]

Pesto tofu and butternut squash salad. Not bad at all.

 

[sojourner]

Mexican bean soup with sea salty wedges.

Blackberry jam sandwich cake with blackberries and a decaff tea.

 

[Epona]

I love beans and pulses. Long condemned by Mrs SFM as “hippy food” I’ve gradually introduced them over the years to the point she thinks it’s normal

I used to hate all types (when I used to eat meat). Bloody love them now.

I bloody love beans and pulses, and I do eat meat.
Favourites are butter beans, cannellini beans, and black beans.
I do sometimes cook beans from dried (especially when making refried beans as the aromatics in with them for the entire cooking time really add to the finished dish) but tinned beans are so easy and nutritious.

 

[Monte]

I love beans and pulses. Long condemned by Mrs SFM as “hippy food” I’ve gradually introduced them over the years to the point she thinks it’s normal

You should sell them as exotic North African cuisine.