View Full Version : The what are you eating thread...
Been a while since this thread's seen any action :eek:
I've just been baking some white chocolate and raspberry brownies. They're delicious if I do so say so myself :cool:
Tonight will be chicken fajitas popped in a pyrex dish with cheese sauce on top. Lovely :D
Last night was Quorn Chilli but still trying to perfect it.
I seem to be going through a toasted onion bagel phase. Breakfast is bacon and scrambled egg with brown sauce, and lunchtime is salmon and cream cheese. Delish.
Ooh I like the sound of those chocolate & raspberry brownies Jen!! Hope you enjoy them :)
It's the Monaco GP this weekend and I always cook a meal in theme with the GP when it's on, so we had moules mariniéres tonight with home made french bread. It was absolutely lovely :)
One of Leon's work colleagues has some quails and gave him 6 quail eggs last week, so I made the starter with those. It really took me back because this starter was the first proper meal I cooked for my family when I was little. It was sauted asparagus with quails eggs and parmesan shavings.
Tomorrow, the French theme is continued. I'm cooking tuna provencale (basically tuna with a ratatouille type mix of mediterranean veg) followed by lemon souflée. Never made it before, so I'm quite excited :)
Thread revival,
yesterdays lunchbox, made 1kilo pasta 7 lunchboxes and one plate of food.
A big thanks to WillyNelson posting this 3 years ago, it has become a staple favourite of mine, it's knocked up in absolutely no time, packed full of favour and all the ingredients can be stored in the cupboard for when you just can't be bothered.
Pasta alla Puttanesca
Whore's Pasta
Serves 2
1 small onion, finely chopped
2 garlic cloves, finely sliced or crushed
1 small tin of anchovy fillets, chopped
large handful of black olives
1 small red chilli or 1/2 tsp chilli flakes
1 jar of passata or 1 can of chopped tomatoes blitzed in a hand blender.
1 tbsp tomato puree
olive oil
Heat about a tablespoon of oil in a frying pan and gently fry the onion and garlic until the onion is softened, about 3 or 4 minutes. Do not let the garlic brown/burn.
Add the chopped anchovy fillets, olives and the chilli and fry for another minute or too, mashing the anchovies with the back of a wooden spoon.
Add the pasata and tomato puree and cook gently until it has reduced to the consistency of a good pasta sauce.
Add your desired cooked and drained pasta to the sauce, stir and serve.
That's your basic pasta sauce, just replace the anchovies, chilli and olives with whatever you want... mushrooms, ham, your favourite herbs. Go on, experiment!
http://img403.imageshack.us/img403/7222/pict0962.jpg
and todays breakfast or is it dinner, I don't know I'm on nights. Much better way of eating though.
Trying to cut down on read meat and eat fresh, I go through phases where I eat junk, then start cooking again. So I thought I try eating more fish.
Only difference is I used sea bass as they where out of mackerel and what a lovely fish it is.
http://uktv.co.uk/food/recipe/aid/635824
Ingredients
For the mackerel
* 4 mackerel fillets
* 2 large red chilli, seeds removed and finely chopped
* 3-4 cloves garlic, finely chopped
* 1 lemon
* splashes olive oil
For the chorizo and potatoes
* 16 baby potatoes
* 300 g chorizo, sliced
* ½ lemon, juice only
* 2 red onions, finely sliced
* flat-leaf parsley, to garnish
Method
1. Place the mackerel fillets on a plate. Squeeze juice from the lemon over the fish, then scatter over the chilli and garlic. Season well with sea salt and freshly ground black pepper and drizzle with a little olive oil. If you have time, set aside for 30 minutes infuse.
2. For the chorizo and potatoes:Add the potatoes to a saucepan and cover with water. Place over a high heat and bring to the boil, reduce the heat and simmer for 10-12 minutes, or until the potatoes are soft when poked with a fork. Remove from the heat and drain. Leave to cool a little until they are easy to handle then cut into bite- size pieces.
3. Place a large frying pan over a medium-high heat and add the chorizo – you shouldn't need any oil. Fry the chorizo slices for 2-3 minutes until they are red and crispy. Add the red onion and continue to cook until just soft. Squeeze on the lemon juice and put in the potatoes. Gently toss all the ingredients together and season with sea salt and freshly ground black pepper. Remove from the heat and keep warm until ready to serve.
4. For the mackerel: heat a large frying pan, on a medium heat and add the mackerel fillets skin-side down. Cook for a couple of minutes and when the skin is crispy, turn the fish over and allow the flesh side to cook for another couple of minutes.
5. Serve a generous portion of the warm salad on each plate, top with a mackerel fillet and scatter with flat-leaf parsley.
http://img828.imageshack.us/img828/6395/pict0964.jpg
Been trying to plate it up nicer as well.
We've just had a nomtastic tea. Picture this.... fresh eggs and some oven bottom muffins that needed using.
Eggy muffins. Took longer to soak the egg up than bread, and took longer to cook, but well worth it :D
I just made a jamaican curry. No proper recipe cos I make stuff up as I go along!
Was
Sweet potato
Butternut Squash
Aubergine
Mushrooms
In a sauce of creamed coconut, thyme, lime juice, chilli powder, turmeric, garlic, salt and black pepper.
Stuffed now!
last night was gammon and egg, tonight will be something with broccoli and cauli (probably pork loins or something similar)
Piggymon
17-02-2011, 20:47
Chicken, veg & new pots .. again ;D
Time to ban myself from the food forum me thinks :p
Today we are having jacket potatoes with cheese and beans. Tomorrow I will be making a toad in the hole.
I'm not going to do any potatoes with the toad in the hole. My kids are awkward so it will be a finger food. I might do some mushy peas for dipping purposes for me and Megan. Ooh and some garden peas for Toby as he'll happily sit with them as a finger food.
Today we are having jacket potatoes with cheese and beans. Tomorrow I will be making a toad in the hole.
Snap, well already had mine. Added a load of chilli flakes and Worcester sauce to the beans and had a breaded turkey escalope with it.
Tonight Matthew, we'll be eating PANCAKES!!! :cool::cool::cool::cool::party1:
I forgotted. I will be consuming pancakes AHOY tomorrow! OM nom nom!
Yuk. Pancakes ming.
We had yo sushi :D
I forgot about this thread, posted this on my FB earlier...... homemade risotto. Yum yum.
http://i4.photobucket.com/albums/y128/Muban/boatdrink/risotto.jpg
http://img695.imageshack.us/img695/2610/img0406hv.jpg
Yummi, now to watch despicable me.
Been lusting after a full traditional roast for some time. Tonight it's going to be roast chicken with all the trimmings. Got a large free range chook, stuffing, sausagemeat, roast potatoes, roast parsnips, roast carrots, broccoli and thick gravy made with stock I've been storing in the freezer. Got a lemon and some thyme in the fridge as well, so I think it might have to happen.
Sounds lovely haven't had a roast in ages :(. Oven is to crap and can't do all the trimmings with it.
Oh man! Jonny can I come round!? :D
No idea what to cook myself :/
BB x
Princess Griff
20-03-2011, 20:26
Today I made Chicken in Red Wine in my new slow cooker, followed by Lime and Ginger Cheesecake!
Mmmmm....... twas tres yummy! :D
Didn't make it, but found cheese and bacon twists in Morrisons yesterday, took a guess at how long they'd need (may seem obvious to most but to me everything is an adventure :)), and oh my are they good! :)
Neighbour cooked chicken stir fri and potatoes for me and I made apple crumble!
NOM!
BB x
This weekend:
Everything... plus two packets of crisps.
/fatty
I forgot about this thread, posted this on my FB earlier...... homemade risotto. Yum yum.
http://i4.photobucket.com/albums/y128/Muban/boatdrink/risotto.jpg
Oh man, that looks utterly delicious!! Risotto is one thing I've never cooked, although I absolutely love it. Leon doesn't like risotto rice, so it's a bit of a non-starter which is a shame. The closest I get is cooking Paella, which is one of my favourite dishes ever!!
The other day a work colleague/friend and I had a 'man-paste date' as he likes to call it, much to my disgust. He took some Thai cooking classes in Thailand last summer and we got to talking about making authentic Thai cuisine and how we could make a giant batch of Thai green curry paste to freeze for whenever we need it. So, we got the ingredients:
http://www.belmit.co.uk/boatdrinks/pics/green.jpg
And I used my new blender (Vitamix - look it up, it's a beast!) to create the paste. Having spooned it into an ice cube tray I now have paste cubes to add to the pan every time I want to make a quick Thai curry. Here's one I made earlier:
http://www.belmit.co.uk/boatdrinks/pics/green2.jpg
Best curry I've ever tasted. Amazing.
Oh man, that looks utterly delicious!! Risotto is one thing I've never cooked, although I absolutely love it.
It was just one of those things I threw together from things I already had in the fridge. However, a very lovely lady asked my to share the recipe and I typed out what I did so I may as well share it here too:
This is for one generous portion but you can just scale it up if you want more:
Knob of butter
Half an onion or a whole echalion shallot
2-3oz Risotto Rice (2oz is fine, 3oz if you want a huge portion)
Generous glug of wine
350-450ml hot stock
Half a cup of peas
Half a cup of sliced green runner beans
Mozzarella (Buffalo is best but whatever you have is fine)
1 egg yolk
Seasoning - salt, pepper and whatever herb you like (I used Moffatt Meadows - http://www.uncleroys.co.uk/Moffat_Meadows.htm)
Melt the butter and fry the onion/shallot for a few minutes (just to soften not to brown).
Add the rice and cook for a few minutes over a medium heat.
Add the wine and a tiny bit of stock, cook until most of the liquid is absorbed.
Add the peas, seasoning and another small ladle of stock.
Keep repeating the process of waiting until the stock is absorbed and then adding another ladle full.
When you have about half the stock left add the beans.
Continue adding stock until the rice is cooked (you may not need all the stock or if the rice is not quite cooked when you have used the stock then use boiling water)
Once cooked add half of the mozarella torn/cut into pieces then put a lid on the pan and leave off the heat for 4-5 minutes.
Remove the lid, add the egg yolk and stir in to the risotto which will now be all lovely and gooey.
Serve and top with torn/cut up pieces of the remaining mozarella.
Yummmy in my tummy! :)
I wanted ox cheek but Waitrose has sold out so got some feather steak instead
Feather steak & Guinness stew served with parsnip & carrot mash and purple sprouting broccoli.
http://img848.imageshack.us/img848/6968/img0016ik.jpg
http://img713.imageshack.us/img713/8093/img0017vns.jpg
http://img809.imageshack.us/img809/9559/img0018cc.jpg
http://img811.imageshack.us/img811/5011/img0020wk.jpg
5 hours in the oven and it was worth it delish.
Looks yummy!
I've got some ox tail for dinner tomorrow, that'll be going in the oven for a similar amount of time then I'll be shredding it and using it to stuff some home made ravioli.
That's sounds awesome, we need pics of that.
I'll put the camera in the kitchen and hopefully won't forget.
I've got some ox tail for dinner tomorrow, that'll be going in the oven for a similar amount of time then I'll be shredding it and using it to stuff some home made ravioli.
Sounds lovely! I really shouldn't come in this thread; I always end up feeling hungry :p
Piggymon
14-04-2011, 20:38
Sounds lovely! I really shouldn't come in this thread; I always end up feeling hungry :p
How do you think I feel ? ;D
How do you think I feel ? ;D
Hungry :p
Piggymon
16-04-2011, 09:02
Correct ;) :D
Lom did meatballs in mushroom/ginger/chilli cream sauce last night. With steamed brocolli and potato widgers.
I would've taken a pic but between the flash going off and the light hitting the CCD, I had hovved the lot.
Nomtastic.
Fayshun please post that recipe, that sounds bloody amazing.
salt and vinegar chipsticks. Sometimes the small pleasures are the best :D
salt and vinegar chipsticks.
Awesome!!
Tonight.... home made bread (made fresh this morning), chicken liver and heather honey pate, plum and orange chutney with a little extra mature cheddar on the side.
They've taken most of the crap out of them and they taste like cardboard now :(
Just had buffalo burgers with mature Glastonbury cheese on top. Was awesome.
First attempt at home cured ham:
http://www.jonny69.co.uk/uploads/cooking/ham/IMG_6838.JPG
It's not pink because I didn't use any saltpetre, but it smells like ham, tastes like ham and texture like ham. Will post more when I've perfected it :)
Got some last minute bread rising for ham and mustard sarnies tomorrow.
Looks amazing!
I just had buffalo burgers... again! This time with blue-veined brie melted on top. Delish.
Stan_Lite
21-04-2011, 19:42
Steamed grey mullet with soy, ginger and sesame Pak Choi.
Got myself a nice fresh Grey Mullet yesterday. It's been a while since I had Grey Mullet so I couldn't remember exactly how I did it before but I do remember that it involved ginger and chilli. I had a bit of a Google and found this recipe (http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article5009665.ece).
I'm normally a fan of keeping fish dishes simple as the flavour can sometimes be swamped but Grey Mullet has a robust flavour that can handle a bit more.
this recipe is done entirely in the steamer and has very little in the way of fat and carbs so very healthy.
http://r1wuga.bay.livefilestore.com/y1pPNCpuro0JxbMUICLl5Vr3DfYZOseczdxKKBZGOvRItAQ6E8 WRQrfXBe6v9bEq7ncoV9F1iBNVi5FAWLGeDnPbLEUbJuOoBRA/Mullet.jpg?psid=1
Absolutely delicious and the leftover marinade makes a great dipping sauce - I may well go out tomorrow and get some king prawns to dip in the sauce :D
That looks lovely Stan. Sesame pak choi..Yum!!.
Tonight I had leftovers! Cold roast pork fillet stuffed with pesto wrapped in parma ham, potato salad and some fresh bread, not bad for leftovers :)
That does indeed look great. What's great mullet like, taste similar to any other fish?
Stan_Lite
22-04-2011, 12:16
That does indeed look great. What's great mullet like, taste similar to any other fish?
Tastes a little bit like Sea Bass with softish flesh when cooked. Estuary caught Grey Mullet can taste a little muddy as they are bottom feeders. Ones caught out in open sea taste cleaner.
If you buy any, get the fishmonger to descale them - the scales are huge and a real pain. Also, if you're going to have fillets, get the fishmonger to fillet it too so you can check for bruising as they bruise easily if handled roughly. I got mine descaled and gutted but left whole as I wasn't sure whether I was going to cook it whole or in fillets. Mine was a bit bruised towards the tail which was a pity.
May of went a bit mad on meat
I wanted short beef ribs as well, but they didn't have any and never even heard of them before. However he did guess correct on what they were.
Also got loads of stuff free as it was the end of the day and lots of stuff half price like the kebabs, also got sausages and 3 or 4 different flavoured burgers. I was asking for 4 of each and he was like theres only 6 burgers left anyway. I'll only charge you for the 4 and there's only 1 or 2 of these sausages left, just have them. Still spent £45.85 though :eek: just on meat. Only 6 of us tomorrow at the moment. So unless more turn up, might be BBQing Monday as well. As usual Ribs will have anout 4 hours on the BBQ.
But star of the show are these king ribs. £19 worth, 3.32 kilos at £5.99
6 tablespoons ice tea
3 tablespoons sugar
3 tablespoons dried mint
3 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
3 tablespoons bourbon
http://img801.imageshack.us/img801/8761/pict1000.jpg
More meat on king ribs
http://img135.imageshack.us/img135/1227/pict1001v.jpg
Don't forget to remove the membrane, pierce with something sharp, them pull away with pliers.
http://img695.imageshack.us/img695/960/pict1002.jpg
Marinade and put in a bag with any extra marinade
http://img847.imageshack.us/img847/2478/pict1003.jpg
wrap up well and leave over night in fridge
http://img824.imageshack.us/img824/4264/pict1004.jpg
Knipples
23-04-2011, 18:58
I made this for tea tonight
http://i71.photobucket.com/albums/i123/dollymarie/IMG_1270.jpg
Salmon on a bed of puff pastry, wilted spinach and sundried tomato puree.
Was yummy, and the parents said it was lush too. :)
I saw the bottom corner first and thought it was toad in the hole.
Dinner tonight was grilled sea bass. Delicious but it was a right bugger to fillet.
Love seabass - one of my favourite fish.
That looks lovely too Marie :)
OK, going to go on a bit of a ramble now... I had a bit of a cookfest this Easter weekend. I just fancied trying a few new things. Excuse the crap photos. They were taken with my iPhone.
Thursday
I've never cooked risotto before, despite it being one of my favourite dishes. This is because Leon doesn't like the texture of the rice. He was out Thursday night, so I decided to make myself a lemony pea & prawn risotto which I found on the BBC Good Food site. It was very easy to make (I quite enjoyed all the stirring) and absolutely delicious!
http://www.lostkat.co.uk/risotto.jpg
Friday
BBQ time!! I made burgers & koftas. I often do these, but they're always slightly different as I tend to throw in whatever I have around me. To check the flavour/seasoning, I pinch off a teeny bit of the mixture and fry it.
http://www.lostkat.co.uk/bbq.jpg
From memory, the burgers were beef mince, onion, chopped fresh oregano & marjoram (because I don't have much oregano out at the moment and marjoram is very similar), seasoning, bit of mustard powder. I put them in my little burger squisher, which works a treat! If you use good quality mince, you don’t need anything extra to bind them.
The koftas were lamb mince, onion, chopped mint & parsley, garlic, garam masala, chilli flakes & seasoning.
They were BBQ'd and served with a greek salad, bread & tzatsiki. Bloomin' lovely :)
Saturday
We have fish at least once a week, so I had to get a fishy dish in somewhere. I plumped for fishcakes as they're not something I make often, but I love them. I'd originally found a nice recipe in Olive magazine, but decided to go it alone and make something up. It's quite a prolonged process to make them because you have lots of components, but the result was an absolute triumph even if I do say so myself!
For the fishcakes I poached a salmon fillet in milk with a bay leaf, some peppercorns and dill stalks. I then drained it well, flaked into pieces and left it to cool. Next I defrosted a couple of handfuls of frozen peas and pulsed them in the processor for a couple of seconds just to bash them up a bit. I wanted them to retain some of their structure rather than having them as a puree.
I had already boiled and mashed the potatoes, so I mixed in a packet of finely chopped smoked salmon (200g ish), a handful of chopped dill, a teaspoon of dijon mustard, a big glob of mayo (I wanted tartare sauce, but didn't have any so figured mayo would do) and some seasoning. Then I gentley stirred in the flaked poached salmon and peas. A quick taste to check the seasoning and the mixture was done.
http://www.lostkat.co.uk/salmonfishcakes01.jpg
Finally I shaped the fishcakes, dipped them in egg and coated them in breadcrumbs before frying for 4-5 mins on each side until golden.
For the sauce I warmed through creme fraiche, wholegrain mustard, lemon zest/juice and seasoning and then stirred in some more chopped dill to add some colour.
To serve with it, I made an olive, sun-dried tomato, feta and rosemary focaccia break (which looks burnt due to poor camera on iPhone) and a rocket, watercress & spinach salad which just had a very simple balsamic vinegar & olive oil dressing on it.
http://www.lostkat.co.uk/salmonfishcakes.jpg
Sunday
Just a dessert for Sunday because we were going to Mum’s for dinner, but I made a sort of cross between tiramisu and trifle called Raspberry Tiramisu (http://www.bbcgoodfood.com/recipes/1263634/raspberry-tiramisu-). The only thing I did differently to this recipe was mix Creme de Framboise (raspberry liqueur) with orange juice and used that instead of marsala. Not sure why I did it, but it worked and it was delicious! No pic of this one.
Monday
I found a recipe for lamb kleftiko, which is a Greek dish traditionally cooked in a sealed clay pot or in paper so no steam can escape. You don’t brown anything. You just throw chunks of lamb neck (very cheap cut but excellent for slow cooked stews , chopped carrots & tomatoes, crushed garlic, lemon juice, fresh oregano and some ground cinnamon into a pan with a lid. To make sure the pan is properly sealed, you lay over 2 sheets of foil, followed by the lid and then scrunch up the foil around the edges. It is cooked at GM4 for 1.5 hrs before being uncovered and given another 30 mins at GM6. The lamb just fell to pieces and the flavour was beautiful.
I served it with lemon roast potatoes (which I boiled for too long so they went a bit too fluffy) and asparagus which was very quickly fried in olive oil.
http://www.lostkat.co.uk/kleftiko.jpg
So that ends my bank holiday feast :)
It seems to have been a day for stewed food - I made an awesome beef stew. I'm not entirely sure why I wanted stew on a gorgeous day like today, but hey ho.
I didn't have as much feather steak as I thought so it was mostly a vegetable stew (onions, potatoes, swede, parsnip, carrot and butternut squash) but it was delicious and there's easily enough left for 4 more meals.
It was the Monaco GP today which called for lovely French food and Champagne. We wanted Oysters to go with the champers, but I couldn't get any today :( Rubbish!!
I'm cooking confit du canard & gratin dauphinoise for tea though. The duck is just coming to the end of its 2 hr stint in bubbling goose fat and the dauphinoise look fantastic. Can't wait to tuck in.... Think I might need to go for a run tomorrow though!! ;)
Can I come watch all future GPs round yours?
Sausage casserole with herb dumplings.
I made the recipe up.
Sounds lovely!
ready meal for me tonight :p
Sausage casserole
uh huh huh huh I bet you wolfed it down :p
uh huh huh huh I bet you wolfed it down :p
And then I had some c**k!
Oh man this was amazing! Got to try and resist eating leftover, tomorrows brunch at work.
Baked cinnamon meat loaf, with noodles and Tuk trey
http://desmond.imageshack.us/Himg405/scaled.php?server=405&filename=imagetdx.jpg&res=medium
Meatloaf
500g mince pork
2 tbsp tuk trey
1&1/2 tbsp ground cinnamon
1 tsp ground black pepper
2-3 shallots finely diced
Mix all together press into a suitable small roasting trey or loaf tin and bake at 180 for 40 mins. Covered with foil if you don't want it to brown.
Noodles
Thai rice sticks
Bean sprouts
Spring onions
Chilli
Coriander
Tuk trey
Soak noodle in warm water for 10-30mins depending on thickness.
Stir fry the bean sprouts and graphing greens, add. In the drained noodles and stir for another 60 secs.
Take of the heat, stir through the spring onion, chilli and tuk trey.
Just before serving mix through the coriander.
Serve with a wedge of lime.
Tuk Trey
http://desmond.imageshack.us/Himg805/scaled.php?server=805&filename=imagevwl.jpg&res=medium
32 cloves garlic
24 red chilies
24 tsp ground peanuts
Juice of 8 large lime,
32 Tbsp fish sauce
16 tsp sugar
32 Tbsp water
Oops just realised I forgot to add water, still it tastes nice, very hot though. Probably why it's so thick.
I left the seeds in. Added fair bit more sugar and it's very garlicky. Next batch I'll try less garlic.
Just blend/mix together. You could finely dice, but why bother.
For the peanut paste, I just got roast salted peanuts, as they are cheap. And washed the salt off and blended them up. They're far cheaper than the whole food plain peanuts.
KIPPERS!!
Brought some back from Whitby with us. Proper big fat kippers, yum!! Kipper kedigree tonight :)
vBulletin® v3.7.4, Copyright ©2000-2025, Jelsoft Enterprises Ltd.