Cooking Tonight #5

[greenishfing]

Another baked avocado pear with blue cheese plus salad.

I'm intrigued. I've only ever had avocado raw, mainly in salad. I love it with an oil and soy sauce dressing. If it's perfectly ripe, it's high on my favourite foods list. How long do you cook it for? Does it need to be ripe? Any other tips? Does it taste different cooked?

[Snoop Puss]

^I use ripe but still slightly firm avocado pears that you could eat very readily but which would resist being mashed. I fill the cavity where the stone was with blue cheese and then bake till the cheese is bubbling and slightly toasted. Temperature 200 ºC / gas mark 6. Sorry, I've never timed it. I make the accompanying salad and then check to see if it's done. I'm quite slow at making salad, especially if it includes grated carrot, which I do by hand, but if it's not ready then, another five minutes or so usually does it. if I had to guess, fifteen minutes, maybe twenty. But that is just a guess. It doesn't pay to let the blue cheese get too browned. It doesn't taste right (to me) and can go a bit oily.

Normally I use a blue cheese like bleu d'Auverge but tonight I've got some leftover gorgonzola that could do with using up, so will try that for the first time.

[greenishfing]

^I use ripe but still slightly firm avocado pears that you could eat very readily but which would resist being mashed. I fill the cavity where the stone was with blue cheese and then bake till the cheese is bubbling and slightly toasted. Temperature 200 ºC / gas mark 6. Sorry, I've never timed it. I make the accompanying salad and then check to see if it's done. I'm quite slow at making salad, especially if it includes grated carrot, which I do by hand, but if it's not ready then, another five minutes or so usually does it. if I had to guess, fifteen minutes, maybe twenty. But that is just a guess. It doesn't pay to let the blue cheese get too browned. It doesn't taste right (to me) and can go a bit oily.

Normally I use a blue cheese like bleu d'Auverge but tonight I've got some leftover gorgonzola that could do with using up, so will try that for the first time.

Guess what is getting added to my shopping list? I already had some blue cheese and an avocado on there, but I'm going to add extra of both.

[MelanieSW]

Soba noodles with stir fry veg, to use up a Chinese cabbage I've been given
Canned plums with cream for dessert - need to clear the kitchen cupboard for this year's batch of preserved veg and fruit.

[Florence Fennel]

Chinese throw out

[bramble]

Home cooked ham, a mixed salad and a baked potato.
Strawberries and ice cream.4

[Containergardener]

Chinese later as have a hospital scan at 7pm

[Nicos]

Good luck with the scan CG x

Tumble salad for us using up the rest of the chicken

Fresh plums for pud

[Snoop Puss]

Hope the scan goes well, CG.

We're up for a Meera Sodha recipe for aubergines baked with shiro miso. Not sure what to have on the side, though. She suggests salt and vinegar cavolo nero, but I imagine I can come up with some other greens cooked in a similar way. Plus rice.

Scrap that: we went to visit the neighbours and got back so late we had beans on toast. Haven't had them for ages. Really enjoyed them.

[greenishfing]

Good luck from me too, CG.

Tonight duck spring rolls, roast veg and either noodles or couscous.

Melon or banana.

[Florence Fennel]

Home made beef burgers with salad and fries.

[Nicos]

We ended up having a chicken and potato frittata with a side salad

[Bren In Pots]

Our usual tagliatelle, bol, garlic bread etc.

[greenishfing]

Tonight salmon. I think I'll cook it in the oven in a foil parcel with lemon and capers. New potatoes and salad to go with it.

Either melon or Häagen-Dazs ice cream.

[Florence Fennel]

We've got mini pork pies and scotch eggs, so we'll have a little picky bits picnic