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What are you cooking today?
Sat 15-May-10
1:15 pm
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Toffeeapple
North Bucks

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brightspark said:

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


Ah yes, never mess with MiL's ways with food, you could start a revolution.Big_Laugh

I'll try that again!

Sat 15-May-10
6:03 pm
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brightspark
Wilts

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Ruthdigs said: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


This soup looks really tasty, thick and heartwarming, Ruth - another added to my list.  Ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 15-May-10
6:05 pm
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brightspark
Wilts

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Tonight, we will have chicken puttanesca - a la Delia:

http://www.deliaonline.com/recipes/chicken-puttane.....54,RC.html

- and it is already cooking gently in the oven ....... perhaps garlic bread with it, too.

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 15-May-10
7:12 pm
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Toffeeapple
North Bucks

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brightspark said:

Ruthdigs said: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


This soup looks really tasty, thick and heartwarming, Ruth - another added to my list.  Ok


You'd better read Ruth's blog before you make it, I don't think she was too impressed.

I'll try that again!

Sat 15-May-10
8:58 pm
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brightspark
Wilts

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Toffeeapple said:


You'd better read Ruth's blog before you make it, I don't think she was too impressed.


I see what you mean, TA, Ok , but I think if I was making it, I would always put in what I like, and atm, I can't eat very spicy things, so I would probaby do as Ruth plans - use the recipe as a base and add my own preferences.

It does look nice though. Smile

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 15-May-10
9:44 pm
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Shereen
Near Belfast, Northen Ireland

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We had fish and chips tonight as the ironing took me 4 and a half hours to tackle, the bath panel took my brother longer again to install, and G spent a couple of hours doing computer tech support for his uncle.

We're all knackered, apart from Dad who spent the day watching the North West 200 motorbike races on our laptop and drinking beer. Roll on tomorrow's lie-in.

Sun 16-May-10
1:25 pm
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Toffeeapple
North Bucks

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Eeek Four and a half hours to do the ironing?  Did you have a football team to iron for?

I'll try that again!

Sun 16-May-10
8:19 pm
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Shereen
Near Belfast, Northen Ireland

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Not a football team, no. I just got a bit behind in the laundry due to busy weekend the last few weeks. And next week is a multiple 40th birthday party so I needed to get ahead. Plus, the NorthWest 200 was on and my Dad kept explaining things to me :)

My brother came over yesterday to fit the new bath panels. It was a much longer job than he envisaged, so we had chippy tea. So tonight we had the chicken thighs originally planned for last night. I did them the JennyB roast way and I was practically licking my plate at the end of dinner.

I've done this with chicken legs, thighs and drumsticks. My favourite is the roast thighs. I put 4 thighs in the roasting tray, tucked 2 quartered red onions in around them. Scatter over as many unpeeled cloves of garlic as you're comfortable with (I used 4) and squeeze over the juice of 1 lemon. Sprinkle with coarse salt and pepper and fresh herbs. I used chopped thyme. Roast @ 190 °C for 50 minutes and serve with roast spuds and veg. We had asparagus and corn tonight. Serve the chicken with plenty of lemony-garlicky pan juices and a few roast garlic cloves for each diner to smear over their chicken.

JennyB is my lovely Sister-in-law, and a real foodie inspiration of mine.

Sun 16-May-10
10:17 pm
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Danny
Scarborough, England
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That sounds really tasty, Shereen. I am always on the lookout for recipes that use low-cost ingredients like chicken thighs.

i will definitely give this a go during the week and I have printed it off as a reminder. F has less time for creative cooking nowadays, so we are happy to showcase some ideas an recipes from you guys on here. I already have a baked mutton/lamb recipe from BS that must be trialled this week too.

Never knowingly underfed

Sun 16-May-10
10:25 pm
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brightspark
Wilts

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Danny, another one of our favourites is Chicken Bonne Femme:

http://members.iinet.net.au/~ploke/Recipes/recipes30.html

this recipe gives the main ingredients, although I don't usually use a whole chicken, but certainly chicken with bones - drumsticks and wings (gives a hearty stock). I also add potatoes at the start. This is one of those meals that can be prepared when you have a gap in the late afternoon to fix dinner - pop it in the oven and let it cook itself. Fabulous flavours and very more-ish. Serve with favourite vegetables, if needed.

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Mon 17-May-10
5:25 pm
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Suz
Los Angeles, California

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Oooh that looks yummy. Must invite meat eater friends over when OH is out Devil

Life is uncertain ………… eat dessert first!

Mon 17-May-10
9:44 pm
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Shereen
Near Belfast, Northen Ireland

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We were running late tonight thanks to work, groceries and family computer support; so I went with an easy bolognese with sauce from the freezer. Whilst G was away doing tech support I prepared tomorrow night's dinner.

I'd nabbed a pork shoulder roast from the CFC this evening for £3.10 (marked down from £10.70 Ok). It's miles too big for just the 2 of us, so I cut off about a third of it and put the other two thirds in the freezer for another day.

I thinly sliced onions, leeks and celery and laid them on the bottom of the slow cooker. The chunk of pork shoulder went on top of that. I mixed up a sort-of barbecue sauce with tomato puree, honey, worcestershire sauce, a dash of soy sauce, some mustard powder, chopped ginger root, chopped garlic and chopped herbs.

It'll cook long and slow and hopefully turn into some kind of pulled pork dish that we can have with chips or bakes spuds tomorrow night.

Watch this space Laugh

Mon 17-May-10
10:05 pm
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Danny
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Nice one, Shereen. We recently tried a Waitrose recipe for shoulder of pork that more or less considered that cuts/chops from shoulder of pork can be pan fried, like a lamb chop.

Well . . no it can't.

We look forward to the outcome of your experiments.

Tonight, i was the wolf at the Tesco CFC. There were three packs of fresh haddock, two of diced lamb (for BS's recipe) and a PACK OF ORGANIC FILLET STEAK TAILS FOR UNDER £4. Total, under£10. All mine!

Plus, Fiona's friend, Jo, who has a large bed of asparagus, gave us a really great present of three generous bunches, left on our doorstep while I was in town.

I fried the chips from frozen in Andrew at 225 for 20 minutes. Then popped them in the oven at about 80c to keep them warm.

I tried flash-frying the cuts of fillet steak for just 45 seconds each side on a pre-heated pan at a setting of 7 (out of 10 on our stove dials) dipped first in olive oil with garlic granules and black pepper. They were raw inside initially, but 10 minutes in a warm oven at 80, while the chips had a final 10 minutes in Andrew – they keep on cooking – perfect.

F taught me that you pre-melt the butter to pour over asaparagus. It worked a treat.

This was a WOW meal.

Never knowingly underfed

Tue 18-May-10
6:29 pm
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Ruthdigs
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I'm eating from the freezer tonight.  Having spinach spaghetti dish I made and froze some portions of recently.  Took it out this morning to defrost.  Lazy yum!  Laugh

Tue 18-May-10
9:09 pm
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Shereen
Near Belfast, Northen Ireland

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That's some CFC bargain shopping, Danny! Well done.

I'm pleased to report the slow cooker pork was a success. I lifted the meat out, skimmed the fat off the sauce (next time I'll trim the meat better before cooking to cut this), and lifted the veg out to drain.

I then adjusted the seasoning of the sauce (using tomato puree, honey and powdered ginger) and cooked it for a while to thicken it. While this was reducing I roughly shredded the pork (this was ridiculously easy) and piled it back in the sauce.

Served it all with the veg mix, some mini corn cobs and chips (G's choice of carbs and his reward for letting me experiment with dinner). I'm allowed to make it again and the leftovers will be tomorrow's sandwiches.

Chef

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