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What are you cooking today?
Mon 10-May-10
10:17 pm
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Shereen
Near Belfast, Northen Ireland

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brightspark said:

Shereen, how about some nice puff pastry wrapped around your chicken with some mushrooms - yummy chicken pie!!! I_am_Hungry


Brightspark I'd love that, especially with a creamy pepper sauce. But mushrooms are on G's "No, nay, never" list, along with carrots and peas.

In the end we had Thrown Together Chicken Pie, the recipe for which goes as follows:

1) Come home from doing the groceries, unpack ready-made pastry, 2) grease and line pie dish with 1 sheet of pastry, 3) fill dish with chopped leftover chicken, 4) blob a couple of tablespoons of leftover gravy and a handful of chopped fresh parsley on top, 5) put pastry lid on and bake, 6) put groceries away, do dishes, sort recycling, feed cat, empty washing machine, 7) serve pie with mash which you reheated in the oven too. 8) Splat on sofa. 

Mon 10-May-10
10:33 pm
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Danny
Scarborough, England
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I love 5-minute dishes too, Shereen! Big_Laugh

Tonight Fiona was going to serve up the 2nd of 3 meals of her rabbit casserole. But the poor thing looked so forlorn and weary after the most of a day in the garden that I volunteered to cook supper. Lamb cutlets again (Tesco CFC 9 for£5) so I froze the 5 smallest ones and cooked the other 4 in Andrew with chips and peas and cherry tomatoes. Quick, simple and gorgeous. The trick is to cook the chops for max 4 mins one side and 3 on the other. Also, cook chips first for 12 mins and pop them in the main oven really low while the chops cook, Then rest the chops in the oven for 10 mins while the chips finish off in Andrew on high.

I am beginning to get tre hang of this ceramic oven malarky. It is really very good but requires re-learning of tried ond trusted main oven techniques.

Never knowingly underfed

Wed 12-May-10
1:35 pm
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danast
Argyll, Scotland

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Venison liver sliced thinly and cooked with onions and mushrooms, served with baby potatoes and roast vegetables.

Old teachers never die, they just lose their class

Wed 12-May-10
2:34 pm
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brightspark
Wilts

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Tonight, one of hubby's all-time favourites:

Lamb (chops, tonight), with mushrooms, tomatoes, onions and bay leaves cooked long and slow for a thick gravy.

10 minutes before serving add frozen peas.

Serve with plenty of chips.

I_am_Hungry

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Wed 12-May-10
5:57 pm
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Toffeeapple
North Bucks

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I really shouldn't have started reading this thread ~ hungry now. I_am_Hungry

I'll try that again!

Thu 13-May-10
11:20 am
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Ruthdigs
Devon

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Tonight I'm going to make bean and barley soup with haricot beans.  This will be my first time ever cooking with dried beans!  Really like the sound of the recipe and it seems just the thing as it's raining/hailing here and generally miserable.  I've put the beans to soak before coming to work so hoping all goes smoothly.  Smile

Thu 13-May-10
8:25 pm
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Shereen
Near Belfast, Northen Ireland

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Toffeeapple said:I really shouldn't have started reading this thread ~ hungry now. I_am_Hungry


Isn't that a good thing, ToffeeApple? I thought you'd lost your appetite a while back. Trust this place to post things to make your mouth water.

Chef

Fri 14-May-10
4:23 pm
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brightspark
Wilts

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I'm practising making cakes to see what is easy to make or 'sell-able' for my Rotary charity stall in July.

Earlier this week, I made a ginger cake, which was an easy recipe, and then I split it in half and made a butter icing, adding some of Lakeland's ginger sauce to the butter icing. It was delicious - certainly one that I will make, and can be cut into many slices - good for profit.

Today, I made a Greek rum cake, which was not so easy - in fact a bit fiddley - and also is not very 'tall' (for selling purposes as it would probably cut into only 6-8  large pieces), but scrummy. It has lemon juice & rind, and some ground pecans in it; then the sugary, lemony, rum syrup poured over as soon as out of the oven.

At the moment, I also have three wholemeal loaves proving, and they will be in the oven in the next half hour or so.

Recipes available if anyone would like them.

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Fri 14-May-10
6:12 pm
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Ruthdigs
Devon

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Oh well done.  WellDone  They both sound very good - this forum is going to make me huge!!  Big_Laugh

Tonight I'm feeling very lazy so something from the freezer, quite possibly fish fingers with sweetcorn and spinach.  Maybe home made potato wedges if I can be bothered but it's unlikely.  Just want to get home and collapse for a bit before 'having' to head out later.  Lovely weekend to y'all.  Cheers

Fri 14-May-10
7:59 pm
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JoannaS
Latvia

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Same here Ruth, I only finished writing at around 6pm so we went out to eat had a baked potato with marinated onions, fried courgettes and ham followed by ice-cream with chocolate, nuts and caramel sauce. Cheers Thank goodness for the local hotel.

Fri 14-May-10
10:24 pm
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Danny
Scarborough, England
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What an unusual combination, Joanna. I guess the sequence is important! Surprised

Poor you, Ruth. Bean and Barely sounds yummy.

I have coined an original expression: "I have never, ever, regretted going to bed early on occasion". It is really true. Ok

BS – I absolutely adore good baked lamb/mutton chop dishes. Always have. I must try your suggestion. Any chance you noted the ratio of ingredients, timings, temps etc? I_am_Hungry

Never knowingly underfed

Fri 14-May-10
11:14 pm
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brightspark
Wilts

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Danny said:

BS – I absolutely adore good baked lamb/mutton chop dishes. Always have. I must try your suggestion. Any chance you noted the ratio of ingredients, timings, temps etc? I_am_Hungry


Danny - The way I cook this dish is the way hubby's Mum always cooked it for him - as that's the way he prefers it!! The quantities really apply to the amount of meat - i.e. if it's only enough for one meal, then usually:

Lamb - your quantity; I have used lamb shanks; lamb chops; or even lamb fillet

One very large onion or two smaller onions, chopped roughly.

Probably about 10 regular cup mushrooms, cut in half.

A tin of tomatoes - again, small or large - your preference

About 4 bay leaves - snip between veins in leaves for extra flavour

Good stock or stock cube in boiling water

Tablespoon+ of flour

Small amount of oil.

In a large pan, fry the lamb to brown and seal. Remove from pan.

Fry the onions gently till beginning to soften, then add the flour - cook for a minute while stirring.

Add mushrooms; tomatoes, and stock. I also add a good splash of Worcestershire sauce.

Bring to boil, stirring.

Put lamb back in the pan, add bay leaves and some freshly ground black pepper. Put on lid.

I usually cook this for a minimum of 1 hour, but mostly two hours plus.

Add frozen peas 10 minutes before serving.

Serve with plenty of chips.

I_am_Hungry

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Fri 14-May-10
11:45 pm
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Danny
Scarborough, England
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Excellent, BS

I have priprinted it off already. Thank you Ok Big_Hug

.

Never knowingly underfed

Sat 15-May-10
12:34 pm
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Toffeeapple
North Bucks

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That reminds me of my Mother's lamb stew, it was cooked on the hob next to the fire and took two days before we could eat it.  She used 'scrag-end' of neck of lamb and there were always DUMPLINGS!

I'll try that again!

Sat 15-May-10
1:09 pm
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brightspark
Wilts

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TA, I think that was the same when I was young, too.

For some 'strange' reason, his family preference is chips Surprised, so that's what I do!!

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

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