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1:41 pm
Supreme Being
Thu 24-Sep-09
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1
Oh dear, the bean stew was meant to last two days, but it was so tasty, I ate it all last night!! 
Will have some cold chicken and salad tonight.
Red Soup
Vegetable stock
Passata
Tin of chopped tomatoes and tin of chilli kidney beans. ( or kidney beans plus some chilli )
One red pepper, carrots, sweet potato, red onion.
( I like it chunky )
Think I might make some too Toni. It is awful here, cold and wet and windy yet again.
Old teachers never die, they just lose their class
10:55 am
Supreme Being
Wed 30-Dec-09
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I read in Joanne Harris' Book a few days ago about Boeuf en Daube - which, according to legend, was created by a very chatty Frenchwoman, who, after putting her beef in the oven to cook, started chatting to neighbours and returned home to find the beef a little - erm - burnt. She added some more water, and put it on to cook again, and exactly the same thing happened.
So, in despair, added more water and lots of wine, vegetables and herbs, and so after many hours cooking, the beef was sweet and tender. The neighbours were all asking for the recipe
.
Joanne says that her great-grandmother used to cook this on a very low heat for 3 days .....
My beef has been cooked twice already, and we shall sample it this evening.
Bon appetit !
12:30 pm
Councillor
New members
Thu 7-Jan-10
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5:40 pm
Expert
New members
Sun 17-Jan-10
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Pork rib stew loosely based on Gran's old recipe. It's basically a load of ribs simmered for ages with chopped potatoes, onions and carrots. I get creative now and then, so today's version has some chopped bacon, leeks, lentils[1], grated parsnip[1] and loads of sage in it too.
[1] Things that disappear on long cooking so G doesn't realise he's eating them. It's one way to get more veg into our diets.
5:55 pm
Supreme Being
Thu 24-Sep-09
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I'm not cooking anything today as I am still wading through the beef curry I made last night.
Old teachers never die, they just lose their class
6:23 pm
Moderators
Tue 22-Sep-09
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Shereen said:
[1] Things that disappear on long cooking so G doesn't realise he's eating them. It's one way to get more veg into our diets.
The things you do!
I'm not cooking either, OH usually does it anyway but tonight we are having curry at a restaurant.
I'll try that again!
6:52 pm
Supreme Being
Mon 21-Sep-09
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My attempt tonight was soggy bacon, onion and mushroom quiche with soggy roast vegetables - why is it that my oven which normally incinerates everything to within an inch of its life tonight decides to cook at a low 150C? 
Had to set the quiche in my combination oven. All we can think of is either the gas tank is low or everyone in the building was cooking their evening meal too. 
7:32 pm
Councillor
Wed 30-Dec-09
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We're trying to cook something new each week. This week We've cooked a couple of things from the You Magazine. Tonights was fish in a puttanesca style sauce. I didn't follow the recipe very closely but I produced something in the same spirit. We didn't have any anchovies (nor anchovy sauce - our crappy local Asda didn't sell any last time we were there) but since the published recipe didn't call for them, that was ok 
I fried an onion, some sliced leek, garlic, chilli, then threw in half a carton of passata and a couple of tablespoons of capers. The magazine recipe then had the stuff in a pot in the oven but I couldn't be bothered making more washing up so I popped the cod steaks on top of the sauce, put the lid on, and left it for 10 minutes to cook/steam, which I boiled the pasta.
It was pretty good.
Visit my blog for food, drink, photography and hamsters.
9:59 pm
Sat 12-Aug-06
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You mentioned anchovy sauce, bobquail. Tonight we had fish pie with a creamed potato cap crowned with a cheese topping. The fish base had been cooked a few months ago from bargain offerings that were gradually collected and tossed in the freezer. Things like smoked haddock, squid, coley, a small piece of salmon. Nothing expensive. Fiona had also frozen a batch of parsley sauce.
The fish pie base was mightily unimpressive when thawed out and heated through. She worked some magic with anchovy sauce and something else that elevated it to an above average dish. Not the best we have ever had, but very satisfying all the same.
Never knowingly underfed
10:42 pm
Councillor
Tue 22-Sep-09
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Slow cooker Chicken and vegetable soup with those tiny pasta stars in it.
Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/
11:22 am
Expert
Wed 23-Sep-09
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KateUK said:Slow cooker Chicken and vegetable soup with those tiny pasta stars in it.
Where do you get the stars from? Last time I saw them was in Spain and I've long ago used up the boxes i brought back!
12:37 pm
Councillor
Wed 30-Dec-09
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Doyou mean the tiny stars a couple of mm across? I think our local Asda sells tiny pasta stars as part of their kids pasta shapes range. I've seen them in one of the local supermarkets anyway. We try to avoid going into Asda as much as possible because it's a bit crap...
I wonder whether the stars would make a good substitute for cous-cous. I used to eat quite a lot of that and I'm sure the stars would be a bit like a fun-shaped version of it.
Visit my blog for food, drink, photography and hamsters.
1:18 pm
Expert
Sat 10-Oct-09
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Jade is having small sasauges mash peas & sweetcorn, me home made spicy breaded chicken in home made bread crumbs made last night, mash peas & sweetcorn. or liver onions & bacon mmmmmm i think that in sted.
3:15 pm
Supreme Being
Thu 24-Sep-09
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Finishing the curry!!!!
Old teachers never die, they just lose their class
3:53 pm
Moderators
Tue 22-Sep-09
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OH had a change of heart, we went here instead
http://www.thestagmentmore.com/
It is part owned by Mark Webber, the F1 racing driver. He arrived at the restaurant just as we were leaving, but since OH knows him, they had a bit of a chat.
I had a delicious chicken and pancetta salad.
I'll try that again!
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