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Post by whatagain on Apr 4, 2019 15:50:45 GMT
Italian sausages. Big ones.
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Post by kerouac2 on Apr 4, 2019 16:38:21 GMT
I had Korean udon noodle soup. God, I absolutely love udon noodles.
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Post by lagatta on Apr 4, 2019 17:35:57 GMT
Empanadas. I made a dozen minced chicken, mushroom + onion/garlic empanadas yesterday. Obviously I'm not going to eat all of them!
Sad though, as I was planning to go visit a friend in palliative care and take him one, but he's not eating anything any more. The painkillers kill his appetite, and I think he wants to go quickly now. I can't go today, alas. Hope he is still alive tomorrow. He was lucid when other friends visited yesterday, but very tired.
whatagain, I agree about McDo as grounds for divorce, but Mr Cheery is making amends and taking Cheery for a good pub lunch. The only milk or cream I put in moussaka is the béchamel layer. Some Greek people I know put in a thin layer of potatoes as well as the aubergines and the meat. Haven't made that in a long time.
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Post by mickthecactus on Apr 4, 2019 18:04:07 GMT
Italian sausages. Big ones. Nice! I like sausages.
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Post by mich64 on Apr 4, 2019 23:07:30 GMT
I had fish (trout), green beans and a small bowl of cucumber, tomato and goat cheese topped with olive oil and lemon juice.
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Post by cheerypeabrain on Apr 5, 2019 16:34:03 GMT
We've decided to go for a meal on Monday lunchtime instead...we were knackered after doing the grocery shopping today.
So pot luck for dinner...Jeff is having scotch egg, a little pork pie, sausage roll, cold ham and pickles...I've got some turkey bolognase that I froze last month, heated through with pasta. I might have some salad on the side with it.
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Post by kerouac2 on Apr 5, 2019 17:52:13 GMT
I had fish fingers and a magnificent salad with romaine lettuce, green onions, fresh basil in abundance, olive oil and balsamic vinegar.
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Post by bixaorellana on Apr 6, 2019 15:55:58 GMT
Last night I was wanting some hot and sour soup, but I only had one of the ingredients it requires, which was tofu. So I improvised something using seaweed, dried shrimp powder and lots of watercress. It turned out quite nicely.
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Post by kerouac2 on Apr 6, 2019 17:05:32 GMT
I have another big salad in progress. I have already filled a bowl with chopped tomatoes and cucumbers and green onion, basil leaves and some Romaine lettuce. I have put salt and pepper on, but until I decide on the final ingredient -- tuna, smoked trout, cheese, lardons... I won't add anything else. I actually have too much choice and am dithering, but I think I am leaning in the direction of cheese. I have some gorgonzola to finish and also some Coulommiers. (For those who are not familiar with Coulommiers, it is quite similar to camembert except for having practically no taste, which is exactly what some people want, but not me. I confess that I bought it due to the 40% credit to my loyalty card at Leclerc. But they won't trick me again.)
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Post by whatagain on Apr 6, 2019 18:22:48 GMT
Féroce d'avocat. Tuna (from a can) avocado onions some spices and ? Liberally adapted from a carribean recipe.
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Post by kerouac2 on Apr 6, 2019 18:43:29 GMT
I went with the cheese salad option and didn't regret it. There is a new satisfaction of not always eating meat or any other kind of animal.
No, there is no risk that I will become a vegetarian.
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Post by cheerypeabrain on Apr 6, 2019 19:23:34 GMT
Potato, bacon, onion bake...thinly sliced onion and potato with bacon medallions interspersed between slices of potato...a little chicken stock and black pepper...covered in foil baked for an hour at 200°C...took foil off...sprinkled with grated parmesan...back in the oven for half an hour...served with a crisp salad. Simple but delicious.
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Post by kerouac2 on Apr 6, 2019 20:09:31 GMT
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Post by cheerypeabrain on Apr 6, 2019 20:32:54 GMT
So it is. My version had less calories I think...hope....not a huge amount of cheese, bacon medallions with every scrap of fat removed...she said desperately..and for once I cooked for two rather than four...
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Post by kerouac2 on Apr 6, 2019 20:42:40 GMT
Please send me the extra fat! Anyway, nobody ever follows the official recipe. You are supposed to make it to your own taste. (For example, if I make a tartiflette, you can be sure that it will have a shitload of unexpected garlic in it.)
Meanwhile, I would make a very bad vegetarian because even though tonight's salad + cheese was excellent, I found myself obliged to start eating slices of chorizo as I watched television tonight. Horrendously salty, though. Didn't appreciate that at all.
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Post by rikita on Apr 11, 2019 23:05:58 GMT
meatballs with mozzarella and a tomato-y sauce, and pasta.
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Post by lagatta on Apr 12, 2019 17:26:28 GMT
I'm making chicken meatballs, but very green. No, not bad chicken - spinach, parsley and sage, as well as shallots and fresh ginger. Some aromatic spices; no hot ones. I made 38 - hoped for 40, but wasn't about to pinch and re-roll them a bit smaller for that.
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Post by mickthecactus on Apr 12, 2019 17:37:00 GMT
I'm making chicken meatballs, but very green. No, not bad chicken - spinach, parsley and sage, as well as shallots and fresh ginger. Some aromatic spices; no hot ones. I made 38 - hoped for 40, but wasn't about to pinch and re-roll them a bit smaller for that. Sounds delicious!
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Post by whatagain on Apr 12, 2019 22:45:18 GMT
We had oysters. Then côté a l os. With vegetables and gratin dauphinois. Then strawberries and ???berries (framboises) With good rose wine. Excellent. Half drunk though.
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Post by rikita on Apr 12, 2019 23:33:59 GMT
vegetable "gulash" today.
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Post by lagatta on Apr 13, 2019 2:09:07 GMT
Mick, actually they were exquisite. And still are - I only tasted them, and will simply freeze them in small freezer bags. I had a three-for on chicken mince. The second third was a sort of stirfry, sautée or stew. Chicken mince, onion and garlic, bits of chipotle sauce and good diced tomato, leftover frozen "grilled veg" and one mild red pepper from a promo bag of them. I froze the last third as I don't wan to have to deal with it this weekend.
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Post by kerouac2 on Apr 13, 2019 4:29:51 GMT
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Post by bixaorellana on Apr 13, 2019 4:35:05 GMT
That looks like one of those plates conceived of by a chef to honor a country's flag.
Also looks delicious. How did you fix the livers?
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Post by kerouac2 on Apr 13, 2019 7:51:19 GMT
Fried in butter.
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Post by rikita on Apr 14, 2019 8:05:49 GMT
last night i made zucchini stuffed with minced meat, couscous, zucchini and onion, we had couscous and tomato sauce with it ... while eating, i noticed that some of the meat inside was still a bit pink (i had it in the oven exactly according to recipe, but our oven is a bit temperamental) - so i put the leftovers into the microwave at maximum for two minutes. i hope that was enough, as i have put them (the leftovers) into the freezer now ...
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Post by kerouac2 on Apr 14, 2019 16:06:55 GMT
Tonight will be spaghetti with smoked salmon, fresh basil and crème fraîche, a 21st century French classic. (It's funny how the classics change every 10-15 years.)
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Post by rikita on Apr 14, 2019 22:41:36 GMT
made canelloni stuffed with spinach and ricotta and then baked with tomato sauce today.
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Post by kerouac2 on Apr 18, 2019 13:00:16 GMT
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Post by cheerypeabrain on Apr 18, 2019 18:29:10 GMT
Pizza. From M&S. Feeling lazy.
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Post by cheerypeabrain on Apr 18, 2019 18:30:11 GMT
Yours looks yummy Kerouac
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