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Cooking tonight (Mk4)

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  • Corned beef pie with mushy peas and onion gravy.
    Location....East Midlands.

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    • We had spag bol last night. Bol from the freezer.

      Was going to be homemade ravioli filled with last of the duck, but depends a bit on the sunshine to power the food mixer. If not, squash risotto.

      Preferment for some bread. Feels like ages since I last made any.
      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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      • Pork ribs with barbecue sauce, salad and garlic bread.

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        • Fish and steamed veg yesterday. Not enough sunshine yesterday for the food mixer, but loads today so salad and duck ravioli this evening.
          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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          • Salmon and broccoli tonight. Small side salad and fresh fruit salad for pud
            "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

            Location....Normandy France

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            • Originally posted by Bren In Pots View Post
              Corned beef pie with mushy peas and onion gravy.
              Eating the rest of yesterdays pie but the baked beans this time.
              Location....East Midlands.

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              • Lincolnshire sausage, lots of fried onions, mashed potato and swede, carrots, cabbage and beetroot with gravy.

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                • I'm just going to make some mushroom soup with my big box of "wonky" mushrooms. I'll make some garlic and herb croutons for Mr GF as he loves them and there is also some bread made yesterday.
                  Last edited by greenishfing; 30-12-2021, 02:51 PM.

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                  • Tuna pasta bake with garlic tomato sourdough.
                    Location....East Midlands.

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                    • Salmon with a side salad.

                      Cheese and biscuits for pud.
                      "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

                      Location....Normandy France

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                      • Going a bit overboard on the ravioli recently, now all the equipment is out...

                        Yesterday, smoked salmon ravioli. Absolutely fantastic. Tonight, duck liver ravioli. Never heard of such a thing but can't see why not. Probably mandarines for afters. If not, a bit of Christmas pud.

                        Preferment for bread.
                        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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                        • Chips with a beef casserole from the freezer.
                          Location....East Midlands.

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                          • Prawn, mushroom, sweetcorn and broccoli risotto.

                            Crème Brûlée

                            Both favourites of Mr GF (and quite high on my list too)

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                            • Maybe add a tiny amount of apple and white pepper to spice up some of the duck liver Snoop - so it’s a bit more like a boudin noir recipe? Just a thought?
                              Sounds yummy on its own too

                              Not sure about us at the moment.
                              OH made a terrine yesterday and fresh bread today so we may have that with a salad.

                              Diet starts again on Monday so I need to see what’s in the fridge which can’t be frozen/ needed tomorrow which needs eating up.
                              "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

                              Location....Normandy France

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                              • Originally posted by Nicos View Post
                                Maybe add a tiny amount of apple and white pepper to spice up some of the duck liver Snoop - so it’s a bit more like a boudin noir recipe? Just a thought?
                                Sounds yummy on its own too
                                Thanks. I've been thinking about the additions. Apple's a good one. Another option would be a small bit of fat from the leg of ham. In fact, there's an idea: cook the liver in a bit of ham fat. Then whizz it up, drained of the fat, with the usual suspects (seasoning, parmesan, a bit of ricotta and an egg yolk). I've been pondering on black pudding ravioli too. Or choriçet. The black puddings here have rice or onion in, not lumps of fat, so would probably work well. And choriçet is fresh (not dried) chorizo.

                                The world might not be my oyster, but I reckon it could be my ravioli.

                                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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