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Post by marispiper on Jul 10, 2017 17:45:50 GMT
I thought we could post some of our meal successes...
A very easy meat free supper tonight. I did an 'oven' mushroom risotto (chestnut and portobello) and parmesan to finish. I had a large red pepper going a bit wrinkled (don't say it) so cut in half, put a couple of cherry tomatoes in the cavity with some garlic, basil and an anchovy on top. Drizzle of olive oil. Both in the oven while read about Giorgione. The meal was lovely.
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Post by Deleted on Jul 11, 2017 13:44:11 GMT
I have to look after my little squiglets for a couple of days while my daughter is in hospital. I have a list.....
And on the menu for tomorrow is, fish fingers.
Now I have not bought fish fingers for perhaps 30 years and indeed my intake of pre-prepared food is pretty low. So I will perhaps have to read the packet for cooking instructions, or do I just boil them in lightly salted water? Or maybe just cook granddad food for hem which they usually enjoy.
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Post by marispiper on Jul 11, 2017 15:12:34 GMT
I have to look after my little squiglets for a couple of days while my daughter is in hospital. I have a list..... And on the menu for tomorrow is, fish fingers. Now I have not bought fish fingers for perhaps 30 years and indeed my intake of pre-prepared food is pretty low. So I will perhaps have to read the packet for cooking instructions, or do I just boil them in lightly salted water? Or maybe just cook granddad food for hem which they usually enjoy. Give me grandad food over fish fingers (even boiled) anyday.! They'll love you - and your dinner.
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Post by marispiper on Jul 11, 2017 15:21:31 GMT
Last year I bought the components (still in date) of a Fabada Asturiana in Spain - viz. a vacuum packed piece of fatty Serrano ham, a chorizo, and a morcilla (blood sausage, or black pudding to you) plus gigantes ( butter beans) all slowly cooked in a drop of white wine, then stock.
So I cooked it earlier - it's really tasty - will slowly reheat this evening and serve with some crusty bread and something green.
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Post by Deleted on Jul 11, 2017 15:26:51 GMT
Maris
They will perhaps get what their mum had when I was more than broke. A little bit of chicken, chopped into small pieces and fried in the wok with some garlic and maybe a few mushrooms. A thinnish white sauce, into which you put the chicken mess after it is cooked. Maybe a bit of sweet corn or peas if you are feeling flush, and that over the top of brown rice. I can assure you it is pretty good
My daughter came visiting a few years ago on her own and I asked her what she would like for supper. To my surprise she said 'Dad, can we have that chicken thing you used to cook with rice'
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Post by marispiper on Jul 11, 2017 16:00:13 GMT
Maris They will perhaps get what their mum had when I was more than broke. A little bit of chicken, chopped into small pieces and fried in the wok with some garlic and maybe a few mushrooms. A thinnish white sauce, into which you put the chicken mess after it is cooked. Maybe a bit of sweet corn or peas if you are feeling flush, and that over the top of brown rice. I can assure you it is pretty good My daughter came visiting a few years ago on her own and I asked her what she would like for supper. To my surprise she said 'Dad, can we have that chicken thing you used to cook with rice' That dish is a classic Jon - and one I do myself! A few years back, when my son was away at university, he phoned me to say he had two French guys staying and wanted to cook something tasty for them - he asked me how you cook 'that chicken thing with rice' 😄😄😄😄 The sweetcorn is definitive imo. Kids like it even more if you put the chicken 'mix' in a dish, sprinkle over a packet of crushed plain crisps then grate over some cheese. Pop under grill for a minute. They fight over the crispy top!
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Post by Deleted on Jul 11, 2017 17:48:32 GMT
All this trumps our sausage, egg, bacon, and chips
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Post by norty on Jul 12, 2017 13:40:52 GMT
Fridge pizza is a favourite in our house. I have a fail safe pizza dough recipe which gives the most wonderful base, then I top it with whatever we have loitering in the fridge. Instead of a tomato base sometimes I spread pesto, or I've put left over Bol from spag Bol. Peppers, mushrooms, spring onions, chorizo, tomatoes, olives, left over chicken, or anything that is loitering. Baked beans though are not even contemplated!
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Post by Deleted on Jul 13, 2017 8:54:58 GMT
Maris They will perhaps get what their mum had when I was more than broke. A little bit of chicken, chopped into small pieces and fried in the wok with some garlic and maybe a few mushrooms. A thinnish white sauce, into which you put the chicken mess after it is cooked. Maybe a bit of sweet corn or peas if you are feeling flush, and that over the top of brown rice. I can assure you it is pretty good My daughter came visiting a few years ago on her own and I asked her what she would like for supper. To my surprise she said 'Dad, can we have that chicken thing you used to cook with rice' That dish is a classic Jon - and one I do myself! A few years back, when my son was away at university, he phoned me to say he had two French guys staying and wanted to cook something tasty for them - he asked me how you cook 'that chicken thing with rice' 😄😄😄😄 The sweetcorn is definitive imo. Kids like it even more if you put the chicken 'mix' in a dish, sprinkle over a packet of crushed plain crisps then grate over some cheese. Pop under grill for a minute. They fight over the crispy top! I have heard it is 'a classic' before but I always thought I had more or less invented it nearly 40 years ago. I may have gleaned it from a cook book but certainly don't remember doing so.
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Post by marispiper on Jul 13, 2017 12:46:29 GMT
That dish is a classic Jon - and one I do myself! A few years back, when my son was away at university, he phoned me to say he had two French guys staying and wanted to cook something tasty for them - he asked me how you cook 'that chicken thing with rice' 😄😄😄😄 The sweetcorn is definitive imo. Kids like it even more if you put the chicken 'mix' in a dish, sprinkle over a packet of crushed plain crisps then grate over some cheese. Pop under grill for a minute. They fight over the crispy top! I have heard it is 'a classic' before but I always thought I had more or less invented it nearly 40 years ago. I may have gleaned it from a cook book but certainly don't remember doing so. I only use the word 'classic' in the widest sense, meaning its pretty universal and anyone who cooks will have a version, I reckon. For example, I always use sliced celery in mine because the texture is good in the smooth chicken and sauce. I have tried mushrooms but I think they are too smooth in the dish. That's why I like the crispy topping and the crunchy sweetcorn. Diced peppers tossed in some butter then add the sweetcorn is nice... more colourful. I do another version for my mum with fennel and tarragon - but that was a proper recipe and the ingredients seem to suggest France. No crisps or cheese - kids stuff!
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Post by Deleted on Jul 13, 2017 16:42:00 GMT
I have heard it is 'a classic' before but I always thought I had more or less invented it nearly 40 years ago. I may have gleaned it from a cook book but certainly don't remember doing so. I only use the word 'classic' in the widest sense, meaning its pretty universal and anyone who cooks will have a version, I reckon. For example, I always use sliced celery in mine because the texture is good in the smooth chicken and sauce. I have tried mushrooms but I think they are too smooth in the dish. That's why I like the crispy topping and the crunchy sweetcorn. Diced peppers tossed in some butter then add the sweetcorn is nice... more colourful. I do another version for my mum with fennel and tarragon - but that was a proper recipe and the ingredients seem to suggest France. No crisps or cheese - kids stuff! I like your idea of crushed crisps and cheese, will try that next time I do an admirals pie. I usually just use grated cheese
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Post by rondetto on Jul 13, 2017 17:06:58 GMT
One simple but very tasty meal my wife and I like is a cheese pie with tinned tomatoes. All you need is enough spuds for mash, enough grated cheese for the mash and the topping. Boil, the spuds mash them and mix in with half of the grated cheese, then the rest of the cheese goes on top and under the grill for 20 minutes or until it gets a nice crispy golden colour. Serve it up with the tomatoes.
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Post by marispiper on Jul 13, 2017 18:30:50 GMT
^^^ Anything with cheese is a hit, as far as I'm concerned 😄 the stronger the better!
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Post by rondetto on Jul 13, 2017 18:33:46 GMT
I love a slice of Feta on a cracker too. I got a taste for that when I was researching my novel in Greece.
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Post by Deleted on Jul 13, 2017 19:52:22 GMT
One simple but very tasty meal my wife and I like is a cheese pie with tinned tomatoes. All you need is enough spuds for mash, enough grated cheese for the mash and the topping. Boil, the spuds mash them and mix in with half of the grated cheese, then the rest of the cheese goes on top and under the grill for 20 minutes or until it gets a nice crispy golden colour. Serve it up with the tomatoes. That sounds good When I was in hospital there was a woman there who was very thin, and they were building her up with something similar but instead of tomatoes it was baked beans. She had it at dinner time and supper time, and scoffed the lot each time
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