What's for tea tonight? (pt3)
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Orang Utan
Psychick Worrier Ov Geyoor
Here's that recipe sojourner asked for the other day for the gratin of beans and bacon:
1 large thickly sliced onion
2 tablespoons olive oil
1 teaspoon fresh thyme
6 slices smoked bacon
2 (400 g) cans haricot beans
200 g creme fraiche
3 tablespoons grated fresh parmesan cheese
Preheat oven to 200°C.
pour oil into a shallow pan and cook the onions till soft and golden.
stir thyme into the onions and cut bacon into short pieces and add to the pan, stirring occasionally until pale gold and fragrant.
drain the beans and rinse under cold water.
tip into the onion mix and add the creme fraiche and stir till bubbling.
check the seasoning, you will probably need both salt and pepper.
transfer to a baking dish and sprinkle parmesan over the top. Bake for approximately 30 mins or until top is crisp and the sauce is bubbling around the edges.
I used pancetta instead of pleb bacon
It's the best comfort/winter food I've had in a long long time
1 large thickly sliced onion
2 tablespoons olive oil
1 teaspoon fresh thyme
6 slices smoked bacon
2 (400 g) cans haricot beans
200 g creme fraiche
3 tablespoons grated fresh parmesan cheese
Preheat oven to 200°C.
pour oil into a shallow pan and cook the onions till soft and golden.
stir thyme into the onions and cut bacon into short pieces and add to the pan, stirring occasionally until pale gold and fragrant.
drain the beans and rinse under cold water.
tip into the onion mix and add the creme fraiche and stir till bubbling.
check the seasoning, you will probably need both salt and pepper.
transfer to a baking dish and sprinkle parmesan over the top. Bake for approximately 30 mins or until top is crisp and the sauce is bubbling around the edges.
I used pancetta instead of pleb bacon
It's the best comfort/winter food I've had in a long long time
crustychick
doo-woop-de-doo
well done OU - your falafel look yummy 
glad you enjoyed them - i'll have to try them someday
tonight, I'll be having leftover stir-fry.... for a frikkin change
glad you enjoyed them - i'll have to try them somedaytonight, I'll be having leftover stir-fry.... for a frikkin change
crustychick
doo-woop-de-doo
well done OU - your falafel look yummy glad you enjoyed them - i'll have to try them someday
tonight, I'll be having leftover stir-fry.... for a frikkin change
glad you enjoyed them - i'll have to try them somedaytonight, I'll be having leftover stir-fry.... for a frikkin change
Orang Utan
Psychick Worrier Ov Geyoor
I guess double cream would be extra comforting.sojourner said:
What don't you like about creme fraiche? I use it a lot - it just tastes nice and creamy when mixed into savoury ingredients
You could always try smetana - that's well yummy
Orang Utan
Psychick Worrier Ov Geyoor
Thank you!crustychick said:well done OU - your falafel look yummy
Orang Utan
Psychick Worrier Ov Geyoor
Thank you!crustychick said:well done OU - your falafel look yummy
Orang Utan
Psychick Worrier Ov Geyoor
It's like the East European version of sour cream, except it's much less sharp and much more creamiersojourner said:
Shandril19
Member
Ms T said:Have you ever had a mince pie, DC? Last year I gave some to our cleaner, who's from Chile, and she was amazed to find that they didn't have meat in them.
Mince pies not real frequent around here. I was very very happy to be in London just before Christmas a few years ago. Ate as many mince pies as I could stomach.
My family has made mincemeat bars as part of our Christmas sweets my entire life. Oats mixture/mincemeat/oats mixture flapjack type thing.
And since I'm in Texas, we do get a lot of mincemeat empanadas if you can find a friend who's mother/grandmother makes them. They're pretty close to a mince pie. Mmmmm.
CharlieAddict
nekomimi rocks!!!
spag bol.
bottle of red wine.
bottle of red wine.
moonsi til
worked it out now!
Grilled vegetable tortillini, roasted onions , peppers, courgettes and tomatoes with homemade (and delicious) tomato sauce with mixed sweet salad leaves and a generous portion of olives.
feyr
evil evil monkey!
feyr said:pasta with a chicken and chorizo sauce i think. was going to make chicken,chorizo and sweet potato stew but i think my pots are too far gone to eat. chicken is from the deepest depths of the freezer, but should be defrosted by tea time
10 days to pay day!
that wert lush! i fried onion and garlic in a little oil then added chicken cubed, then cubes of chorizo. when it was all cooked, i added half a can of condensed tomato soup
then added cooked pasta, and topped with cheese. a bit random, but good never the less. i have worked out that between now and pay day , i need to provide 8 lunches, and 3 dinners, the other meals i will be at work. i have £2.48, and the following ingredients:
2 frozen pizzas
a bag of dried soya mince
frozen veg
tuna
sweetcorn
2 packs bacon
some elderly cheese
jar of roasted peppers
2 tubs of spreadable cheese
1 pack crumpets (frozen)
1 pack of pitta breads (frozen)
pasta
i'm going to have some very intrestin combinations i feel
wtfftw
melting like a toastie
We* had Toad in the hole. I'm posting afterwards because it was that good. Used to have cheese in the hole when I was younger (and veggie) so we did some cheese as well as the manshape had never had it before.
Yum.
Oh and peas. and some gravy.
*Manshape, brother and I. Had to rethink dinner as bro is quite picky.
Yum.
Oh and peas. and some gravy.
*Manshape, brother and I. Had to rethink dinner as bro is quite picky.
Orang Utan
Psychick Worrier Ov Geyoor
Tartafin - another dish of warm wintry comforting indulgence - just the treat after a cold ride home
Orang Utan
Psychick Worrier Ov Geyoor
It's a potato and cheese dish from Normandy - uses Reblochon and Charlotte PotatoesMs T said:
Orang Utan
Psychick Worrier Ov Geyoor
Here's the recipe I'm using (Nigel Slater's):
Tartafin
For 2, with the accompaniments below
450g waxy potatoes
2 cloves of garlic
2 tbsps olive oil
50g butter
100g semi-soft or easy-melting cheese, such as Gruyère, Port-Salut, Camembert, Taleggio or, for authenticity, Reblochon
I have been cooking potatoes in olive oil and then topping them with cheese for years. It is one of the simplest and most delicious suppers I can think of. I have used Italian Taleggio, French Cantal and Swiss Gruyère, and even goat's cheese on one occasion, to melt over the tender potatoes. What I did not know until recently is that it is a traditional French recipe, from Normandy. It was Thane Prince who put me straight, in her column in the Telegraph, when she published a version of this dish which she had found on a trip to Normandy, where they use Reblochon - a creamy local cheese.
Scrub the potatoes and slice them thinly, no thicker than pound coins. Peel and slice the garlic and cook it slowly, in a large sauté pan, in the olive oil and butter till fragrant and pale gold.
Lay the potatoes in the pan, cover with a lid and cook over a low heat for 20 minutes till you can push a sharp knife through the layers with little resistance. They should be quite soft and buttery.
Slice the cheese and lay on top of the potatoes. Cover and cook again for a couple of minutes till the cheese has just started to melt. Eat immediately. When served with sliced charcuterie, gherkins, olives and bread, this is one thing I would rather eat than almost anything else.
Tartafin
For 2, with the accompaniments below
450g waxy potatoes
2 cloves of garlic
2 tbsps olive oil
50g butter
100g semi-soft or easy-melting cheese, such as Gruyère, Port-Salut, Camembert, Taleggio or, for authenticity, Reblochon
I have been cooking potatoes in olive oil and then topping them with cheese for years. It is one of the simplest and most delicious suppers I can think of. I have used Italian Taleggio, French Cantal and Swiss Gruyère, and even goat's cheese on one occasion, to melt over the tender potatoes. What I did not know until recently is that it is a traditional French recipe, from Normandy. It was Thane Prince who put me straight, in her column in the Telegraph, when she published a version of this dish which she had found on a trip to Normandy, where they use Reblochon - a creamy local cheese.
Scrub the potatoes and slice them thinly, no thicker than pound coins. Peel and slice the garlic and cook it slowly, in a large sauté pan, in the olive oil and butter till fragrant and pale gold.
Lay the potatoes in the pan, cover with a lid and cook over a low heat for 20 minutes till you can push a sharp knife through the layers with little resistance. They should be quite soft and buttery.
Slice the cheese and lay on top of the potatoes. Cover and cook again for a couple of minutes till the cheese has just started to melt. Eat immediately. When served with sliced charcuterie, gherkins, olives and bread, this is one thing I would rather eat than almost anything else.
Mrs Miggins
Eternal
Wednesday night is CHILLI NIGHT in our house this week! Ace!
Orang Utan
Psychick Worrier Ov Geyoor
It's very healthy!boing! said:I love that dish. Not very healthy but great winter food.
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