The what are you eating thread...

[Haly]

Been a while since this thread's seen any action

I've just been baking some white chocolate and raspberry brownies. They're delicious if I do so say so myself

Tonight will be chicken fajitas popped in a pyrex dish with cheese sauce on top. Lovely

Last night was Quorn Chilli but still trying to perfect it.

[Belmit]

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.

[lostkat]

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

[Glaucus]

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.

Originally Posted by WillyNelson

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!

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.


Been trying to plate it up nicer as well.

[Tiggy]

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

[Roberta]

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!

[Tak]

last night was gammon and egg, tonight will be something with broccoli and cauli (probably pork loins or something similar)

[Piggymon]

Chicken, veg & new pots .. again

Time to ban myself from the food forum me thinks

[Tiggy]

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.

[Glaucus]

Originally Posted by Tiggy

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.