simple .. yesterday I brunched on a toasted sardine sandwich and in the evening had battered cod, mash and cabbage .. leftovers today .. mash, cabbage (bubble & squeak) added to the remaining sardines .. fried fishy squeak and baked beans .. went down a treat followed by Greek yoghurt and tinned pineapple ..
I’m going to make parsnip soup with the unused ones from today’s roast.
It was lovely (even my fussy daughter liked it) and a piece of piss to make.
Didn’t have chilli flakes so used chilli oil to fry off the parsnips and used long life cream instead of fresh.
I see NLA don’t take the pi55 when you adapt a recipe to suit, I got slaughtered for using ham instead bacon and pastry instead of suet and adding cheese to take away the taste, to his recipe for Bacon & Onion slice. 😲😉
Great things can happen when your backed into a corner!! swaping stuff in recipes is great , I can tinker so much it evolves into a dish in its own right , I must add this has also led to many many disasters
Great things can happen when your backed into a corner!! swaping stuff in recipes is great , I can tinker so much it evolves into a dish in its own right , I must add this has also led to many many disasters
It’s safe to say mine was, but it passed the time and was a bit of fun.
I’m always cooking with flavoured oil , any chillis I have left over from cooking go in my oil bottle or my chilli vodka , all the tops & bits u have left over chuck em in
One of my mates, who trained as a chef, always called this beauty “Amphibious Reptile in the Orifice”....call it what you will it’s a treat.
Your mate sounds a right laugh!
What's more, toads are amphibians, not reptiles
LOL, I’ll be pleased to tell him when I see him next (God knows when that will be) he’s been wrong for 35+ years.....we used to be tuning up our guitars and he’d break into Three Blind Mice, or as he called it “A trio of partially sighted rodents”.
A couple of my Coronavirus life hacks went a bit wrong. I've learned that if you freeze kale and defrost it under a tap it disintegrates into sludge. I was also surprised to discover that defrosted lemons turn to a sort of jelly.
A couple of my Coronavirus life hacks went a bit wrong. I've learned that if you freeze kale and defrost it under a tap it disintegrates into sludge. I was also surprised to discover that defrosted lemons turn to a sort of jelly.
One of my mates, who trained as a chef, always called this beauty “Amphibious Reptile in the Orifice”....call it what you will it’s a treat.
Your mate sounds a right laugh!
What's more, toads are amphibians, not reptiles
LOL, I’ll be pleased to tell him when I see him next (God knows when that will be) he’s been wrong for 35+ years.....we used to be tuning up our guitars and he’d break into Three Blind Mice, or as he called it “A trio of partially sighted rodents”.
My thing is soups, to avoid wasting veg when it is looking sad or using tins: Tuna and sweetcorn chowder Chorizo and chickpea A huge variety of 'green' soups (sad/wilted green veg) which can be improved with grated cheese or bacon bits Everything leftover minestrone with meat balls (if you have them or have a little mince to make them)
I’m going to try a meatloaf this week I’ve not made one before but have taken bits from various recipes online , anyone got any good tips for meatloaf?
I’m going to try a meatloaf this week I’ve not made one before but have taken bits from various recipes online , anyone got any good tips for meatloaf?
One of my mates, who trained as a chef, always called this beauty “Amphibious Reptile in the Orifice”....call it what you will it’s a treat.
Last year my Italian cousin came over for my niece's wedding with her partner and a friend. Now one thing you do in Italy is eat well, but they loved our sausages and Toad in the hole. For me - a little bit of gravy, not too much, and some English Mustard and Ketchup and it is quite hard to beat.
One thing I will never understand about us though is that we have so many quality types of sausages and many of us eat Richmond sausages which are basically value sausages. Put one on a BBQ and watch it go up.
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leftovers today .. mash, cabbage (bubble & squeak) added to the remaining sardines .. fried fishy squeak and baked beans .. went down a treat followed by Greek yoghurt and tinned pineapple ..
swaping stuff in recipes is great , I can tinker so much it evolves into a dish in its own right , I must add this has also led to many many disasters
Took me a week to gather the ingredients to make a spaghetti bolognese...
Have you thought of planting a spaghetti tree?
Chicken, leek n mushroom.
Meat balls
Tuna and sweetcorn chowder
Chorizo and chickpea
A huge variety of 'green' soups (sad/wilted green veg) which can be improved with grated cheese or bacon bits
Everything leftover minestrone with meat balls (if you have them or have a little mince to make them)
(ed-bloody hell that picture was massive. removed.)
One thing I will never understand about us though is that we have so many quality types of sausages and many of us eat Richmond sausages which are basically value sausages. Put one on a BBQ and watch it go up.
How big is your pot?!
https://www.youtube.com/watch?v=c7A9s6Sc4nw
https://www.youtube.com/watch?v=bC9m1e7PmX8