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Cooking Tonight (continued)

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  • Cooking Tonight (continued)

    The first post in the original thread which was opened in November 2015 read as follows

    " Thought it might be interesting to see what is being eaten, where and by whom"

    The thread has been a success with over 5,500 posts, 17,500 likes and almost half a million views and become too large and needed to be closed and this is the continuation, not a replacement. Hope everyone continues to participate and enjoy.

    Here is the previous thread...full of great ideas (especially when they include our own home grown veg)

    https://www.growfruitandveg.co.uk/gr...ml#post1394868
    Last edited by Nicos; 11-12-2019, 05:46 PM.

  • #2
    AP, in anticipation of this being as popular as the original Cooking Tonight thread, i've 'stickied' it.
    And I added the link!...Great teamwork eh?
    Last edited by Nicos; 11-12-2019, 05:47 PM.
    He-Pep!

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    • #3
      He is having chilli & rice again. I’m having a bag of mini cheddars and possibly a ham sandwich.

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      • #4
        We are having fish pie tonight with carrots and peas. Mince pies or banana loaf to finish.

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        • #5
          We are having fish pie too! With carrots and sweetcorn

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          • #6
            Cauli and pear soup with bread. Rice pud for afters.
            Location: north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep. Last frost: usually mid-April, sometimes first week in May. First frost: mid-October.

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            • #7
              Roast beef, roast potatoes, steamed baby carrots from my poly tunnel and boiled curly kale from the garden and a red wine gravy.

              Click image for larger version

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              • #8
                Made curried carrot soup for lunch over did it on the bread so tonight we’re just having jacket potatoes with cheese.
                Location....East Midlands.

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                • #9
                  well we pushed the boat out tonight and had sausage and beans on toast. Hardly haute cuisine but affa fine as we say up here

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                  • #10
                    Originally posted by bario1 View Post
                    AP, in anticipation of this being as popular as the original Cooking Tonight thread, i've 'stickied' it.
                    And I added the link!...Great teamwork eh?
                    Thank you both and thanks also to everyone else for continuing to support the thread. I had no idea when I started the original that it would would be so well used

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                    • #11
                      Baked guinea fowl with own spuds and onions plus broccoli
                      Poached apples for pud
                      "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

                      Location....Normandy France

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                      • #12
                        Roast squash and beetroot with a dollop of creme fraiche, potato cakes topped with poached egg, soft goats cheese and pickled jalapenos. Sounds a strange mix but it all worked well together.
                        Location ... Nottingham

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                        • #13
                          Got friends coming round for lunch. Roast lamb with all the trimmings & Yorkshire puddings. don’t know what to do for pudding possibly chocolate brownies.

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                          • #14
                            Tuna steaks, pasta and salad.
                            Location....East Midlands.

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                            • #15
                              Friend has invited us round for cured ham followed by polenta. My contribution is the sauce. I'm resisting making a pudding as well. Might have to make bread though. We've decided we don't really like spelt bread. Too sawdusty in flavour. So yesterday's rolls will be turned into croutons.
                              Location: north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep. Last frost: usually mid-April, sometimes first week in May. First frost: mid-October.

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