OneGuyFromBarlick

Bacon and egg butty for dinner, half the casserole and mash for tea.

Boring I know but the same as yesterday!

Stew out of the freezer and an Eccles Cake for dinner. Cheese and tomato relish butty for tea.

Two large barm cakes with bacon and wild mushrooms, followed later by roasted chestnuts collected whilst mushrooming.

Another frozen stew for dinner, bacon and egg butty for tea.

Bacon butty for dinner and frozen stew for tea. Only one frozen stew to go! Butcher's day today so treats are on the horizon....

Made a Beef Rogan Josh Curry...Jasmine Rice...and Herb Bread.

Am thinking along the lines of a salad, with Deep Fried Calamari ( squid). A small dish of Tartare Sauce on the side and some crusty bread. Possibly a nice glass of vino...possibly enjoyed under the Wisteria covered verandah as we watch the sun set.
Should be a lovely sunset tonight...if last night is anything to go by.

Pressed beef butty for diner and pie and peas for tea beefed up with some chopped haslet as I bought quite a large lump to tidy up Kath's cooked meat section....

Haslet butty for dinner. I hit the sack of dried peas and made some splendid pease pudding and had that with the last of the haslet and a meat pie for tea. Lots to be said for good pease pudding! (It's cheap as well....)

Sausage and chips with pease pudding X 2 for dinner and tea.

Peri Peri chicken and rice. Eileen

Burgers and caramelised onion with pease pudding and mashed potatoes X 2 for dinner and tea.

An easy night. Baked Beans for him, and Spaghetti for me.

Nights are drawing in, and so last night was the first outing this autumn and coming winter for one of our favourite stand-bys this time of year: lentil and mushroom gratin. Have been doing this for years - easy, filling and warming. Can we do recipes? I will anyway:

Chop up a carrot and celery stick and small onion into small pieces and sweat in a little oil. Add red lentils. Stir for 30s and then add boiling water to cover lentils and then cook 'till they soften. Add a little more water if it's too thick/burning, but you do need the mix to be thickish. Season a little. Then slice up a load of mushrooms and cook in butter in a separate pan. When done add chopped parsley and garlic and season this well.

Then in an oven proof dish, layer the lentils, then layer all the mushrooms, then finish with a layer of lentils. Top with grated cheddar. Pop in oven and bake for 20mins of thereabouts. Done.

Serve with greens (any) and the magic ingredient.............lots of tomato ketchup!

Tonight - a garlicky, chicken broth with beans and greens

Richard Broughton

( minus the garlic) , I find recipe interesting.
Am trying to think of another flavour I could use instead of the garlic..

"Then slice up a load of mushrooms"
Would that be a metric load or an imperial load?
I've got the ingredients - I'll give it a go. Seems a bit like the red bean and carrot thing I did a while ago. That was OK.

A 'load' is one of my standard measurements. Along with 'a bit of', 'some' 'a handful', and 'half a bag of'. As I'm not the baker in the family (that's Mrs Bruff), I can generally get away with it.............(fingers permanently crossed!!)

If you try it, remember: ketchup. Oh, and it's good made a day or two in advance.

Marilyn - the heavy 'hit' of garlic chucked in at the end of the mushroom cooking is quite integral to this for me. I'd struggle to think of a subsitute as garlic's well, garlic. Do you not like it at all? You could tone it right down and just chuck a clove in and then fish it out after a stir or two. The green bit of a spring onion might be OK. Or you could add a few drops of soy to the lentils.

I should start a new thread - 'Bruff''s Recipe of the Week'.......only joking. Actually, didn't we have one of those?

Richard Broughton

We have the Cooking thread here:

Cooking

I don't see anything wrong with recipes in this thread.....
Still eating my way through the pease pudding and mash. The added ingredient yesterday was a black pudding and at teatime I fortified it with a fried egg. Some of both still left.... Penalty of cooking industrial quantities when you are a singleton!

As a veggie, will try out Richard's recipe.

I made a large batch of three bean chilli on Sunday (which went in the freezer as 6 meals), a lasagne (which we ate on Sunday and Monday) and a broccoli soup (Sunday dinner). In all, about two hours on the stove.

I had to stand in at the Rainhall Centre reception due to staff illness at tea time yesterday.

Alison had made tea when I got home; a frozen pizza...

Smoked Haddock poached in milk and butter accompanied by two slices of brown bread and butter Delicious,but I will have to live with the kitchen odour today.

Margaret and Mick brought an enormous portion of fish and chips for lunch. I had strawberries and evaporated milk for tea....

On Thursday I took stock of what needed to be eaten. So, cooked two pork chops, stripped the meat off and put in a pan (with the gravy) together with some mashed potatoes, the remains of the pease pudding, a tin of beans, some lentils, a bag of broth bits and the usual seasoning. It became a very good thick stew/soup and did two meals yesterday and one today. Waste not want not! Butcher's day today so it will be treats!

Well after 6pm when we got back from Southport yesterday. Apparently following her mother's lead Lucy had made some small pizzas at school, which we had for tea.