221 to 240 of 311 messages
11/11/2012 at 18:10

Have had a day out in Bridlington, the weather was warm and sunny, hardly any wind.  Stopped on the way home for fish and chips, not really a Sunday lunch but very enjoyable.

11/11/2012 at 18:11

Thankyou  Bjay and Flo

The pot roast was delicious

Pam LL x

13/11/2012 at 10:07

Chicken surprise tonight. The surprise always changes whether it has chicken or turkey in or if i put in chopped up boiled egg or if i make it at all. Cheese sauce and then cover it with mash. My daughters favourite

13/11/2012 at 15:45

Maud, that chicken surprise sounds good.

We are having Ham and Pork pie salad with either Jacket potato or savory rice,

Chris

13/11/2012 at 17:33

Sausages - butchers own make  - chive & pork with OH special chips, oven cooked in goose fat. Remains of red cabbage from Sunday,  Afters?

13/11/2012 at 17:51

Macaroni cheese with lardons, chives and wholegrain mustard in the cheese sauce, with chocolate cake for afters.

That chicken surprise does sound lovely.

13/11/2012 at 18:37

Afters: another apple from mountain slow cooked in orange juice with a pinch of cinnamon and a tablespoon sultanas, (Stewed in other words)

18/11/2012 at 10:59

Salt beef cooked slow served with gerkins/cornichons and possibly horseradish mash and carrots. Baked apples for pud.

18/11/2012 at 11:06

Roast gammon today with all the veg. Will try and persuade someone else to do the cooking but not holding out much hope. Take away curry last night so only had to wash up.

18/11/2012 at 13:16

We tend to eat our main meal in the evenings, so have just had a 'garlic mushroom' sandwich. Used my Remoska- a tabletop-type cooker- to bake large mushrooms filled with butter & chopped garlic. Served on baps with mustard to taste! Very juicy.

Tonight is baked potaoes & stirfried kale to accompany a mixed pepper, tomato & olive 'bake'. Wholemeal treacle sponge for afters. J.

18/11/2012 at 14:22

I keep hearing about Remoskas; every owner seems to love them, though they do seem pricey and v. large for a small kitchen.

18/11/2012 at 17:38

Yesterday we had roast chicken and all the trimmings. Son was home for meal. Today salmon with kurly kale. Cut off the crown of a plant today as seem to be past best. Got covered in white fly, Am going to grow tagetes next year they are supposed to work. For afters OH and dog will have cheese, I'll have the rest of the melon nedley started yesterday - special offer in Morrisons!

18/11/2012 at 22:21

For pud, didn't do baked apples; used last years frozen pears (found a way of freezing them raw - peel and core and rub with sugar and lemon juice, bag and freeze) with a custard of 250g. of ricotta, 1 egg, whisked with 1 tbs golden Castor sug & tiny slurp of vanilla essence, pour onto pears and bake for 25 mins. More successful than you would think.

18/11/2012 at 22:31

Sounds great Artjak. if i get pears off my tree next year I'll know what to do. Will write down your recipe if that's OK

18/11/2012 at 22:51

Am v. flattered

19/11/2012 at 11:50

artjak- re the Remoska. Yes pricey- one of OH's 'wants' but I do use it more than I realised. If you know that your worktop space is limited, then I suspect it's not worth it. IME any gadget that lives in/on top of a cupboard rarely gets used!

Having an electric oven, & with the increasing cost of electricity, the Remoska uses so little in comparison that I'm definitely experimenting with it more & more.

Liked the pear recipe too- I do something similar in the Remoska!

Tonights' meal- Monday, so macaroni cheese over cauli- soo predictable but makes life very easy. I used to work regular Mondays so needed to cook on auto pilot. J.

19/11/2012 at 15:52

Sunday's leftovers

19/11/2012 at 16:15

Haven't the foggiest. Will have to see what's lurking in the freezer.

Artjak, I like the sound of your pear thing - I used to do a starter with pears & soft cheese but have never thought to bake them.

19/11/2012 at 18:19

The original recipe was for peaches, but I don't like buying madly out of season stuff.

19/11/2012 at 19:48

Fried lardons of unsmoked bacon with some garlic, added shredded Ruby Chard leaves, and some lemon zest and chipped red chilli and a splash of water and served with spaghetti and parmesan 

221 to 240 of 311 messages