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Tumble salad with Parma Ham , avacado, our eggs, our cucumber, toms, our lettuce, and lambs lettuce
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Originally posted by Bren In Pots View Post
GF I use the same recipe it turns out perfect.
Here's a link to the Be-ro site where you can download recipes as a pdf.
https://www.be-ro.co.uk
Cornish pasties are on page 52
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Lots of salad stuff in the house, but we need hot food today. Cheese and potato pies with red cabbage sounds a bit weird as a combination but Mr Snoop doesn't tend to complain about that kind of thing.
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I think tonight will be Chicken Cacciatore with either rice or garlic bread and an avocado and rocket salad.
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Originally posted by greenishfing View PostMine just include beef, onion and potatoes, nothing else. Ancient Be-ro recipe. The first time I made it I loved it so I just stay with it.
Here's a link to the Be-ro site where you can download recipes as a pdf.
https://www.be-ro.co.uk
Cornish pasties are on page 52Last edited by Bren In Pots; 21-09-2021, 07:15 PM.
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Originally posted by Snoop Puss View PostPerfect. I'll leave it out, then.
Just bought the first block of lard I've ever purchased in my life. Pastry here I come...
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Perfect. I'll leave it out, then.
Just bought the first block of lard I've ever purchased in my life. Pastry here I come...
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Originally posted by Snoop Puss View PostGF, do you put swede in your pasties? Mr Snoop doesn't like swede, but I like pasties. I've often wondered about just leaving it out and putting in a bit of carrot instead.
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GF, do you put swede in your pasties? Mr Snoop doesn't like swede, but I like pasties. I've often wondered about just leaving it out and putting in a bit of carrot instead.
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Decision made. Just going to make pastry for Cornish pasty. We'll have it with mashed potato, carrot, french beans and gravy.
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Lunch: sausage and pepper casserole from the freezer with some white beans added. Melon for afters.
Will also make another load of spag bol sauce for the freezer.
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My husband was watching James Martin on TV at the weekend again. He watched him take sweetcorn off the cob and gently cook it in a bit of oil and butter. Of course he wanted the same so last night I did a cob like that and was amazed how easily it cuts off. It was good, reminded me of the tins of Jolly Green Giant I had years ago, but better. We also had prawn and courgette risotto.
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Cheesy hot dog wraps with charlottes and a garden salad.
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