WHAT DID WE HAVE FOR TEA?

Post by **Moh** » 06 Mar 2016, 13:16

Roast pork with apple sauce & sage & onion stuffing, roast sweet potatoes, sprouts, carrots & gravy complemented with a bottle of Merlot. I shall also have a gin & tonic before dinner curtesy of my Mothers' Day pressie !!

Post by **Stanley** » 07 Mar 2016, 03:12

Mother's Ruin Moh......
Black pudding, baked beans and poached egg for dinner. Two small ham butties for tea to finish the small white loaf and the roast ham and St Augur on an oven bottom because they were so small.....

Marilyn · Post by **Marilyn** » 07 Mar 2016, 08:51

Fish Finger/Lettuce and Mayo Rolls.
Must be my lucky day. Opened a packet if 16 Fingers and found there was 17 in there!

Post by **Wendyf** » 07 Mar 2016, 09:13

Another experiment last night - beef lasagna made with konjac pasta which is plant based and contains no carbs and very few calories. It has no taste at all but adds slightly rubbery substance. Not bad.

Marilyn · Post by **Marilyn** » 07 Mar 2016, 23:08

Good on you for trying it, Wendy. ( I can't say it sounds that inspiring though!)

I have made the decision not to buy supermarket minced beef any more. We eat very little red meat anyway, so it's not a huge decision.
Back around Christmas, our supermarket changed it's presentation of fresh minced beef. It came on bigger plastic trays with an airtight sealed plastic lid, which always stood a little proud as if air had been pumped into it. I noticed at the same time the portions/weight had changed too and it was no longer possible to buy less than half a kilo ( I used to buy the 350-400g).
They now force the meat through a machine that makes the meat look like wriggly worms.
There is something about this meat that is very alarming. It behaves different to the usual mincemeat when cooked and it doesn't matter how much you fry it or boil it in a sauce, it stays in wriggly worm shapes! That cannot be considered normal!
I ditched the last lot after trying to make a Chilli Sauce for Noodles. I stood bashing bits of mince with a wooden spoon and could not reduce it from its wriggle worm formation. ( how can I digest THAT if I cannot fry, boil or bash it ?!!!)

Post by **Stanley** » 08 Mar 2016, 03:59

It has far more fat in it than best butcher's mince also. Did you send the extra finger back?
Slow cooked pork sausages with onions and chopped tomatoes yesterday. Had some on oven bottom butties for dinner and tea. Plenty left over....

Marilyn · Post by **Marilyn** » 08 Mar 2016, 09:40

The extra Fish Finger? I fried him up and ate him In secret as I was serving up, Stanley. Cook's treat. ( one has to test they are cooked to perfection).

Post by **Stanley** » 09 Mar 2016, 04:41

I extended the sausage and tomato with some frozen peas and had half with Basmati Rice for dinner and the rest with chipped sweet potato for tea. Superb flavour, I wonder whether that is because of the two big teaspoons of hot horseradish I put in on the first cooking? Had a St Augur butty on small oven bottom to fill a corner after my tea....

Post by **Moh** » 09 Mar 2016, 11:32

Went to a friend's funeral yesterday so whilst 'dressed up' we went out to eat at the White Swan at Fence - very good but expensive.
Chilli, rice & garlic bread tonight.

Post by **PanBiker** » 09 Mar 2016, 12:07

I have a chilli bubbling in the slow cooker as we speak Moh, great minds think alike. I put a couple of Sally's home grown then dried chillies in. Will decide between rice or baked tattie later.

Post by **Stanley** » 10 Mar 2016, 04:35

Had a non-cooking day. Two oven bottoms with cheese and beetroot for dinner and three for tea with smoked haddock and one fried egg shared between them.
I have a loaf in the machine this morning......

Post by **Moh** » 10 Mar 2016, 13:17

Fish pie tonight with garden peas.

Post by **Stanley** » 11 Mar 2016, 03:14

My mother made a wonderful fish pie Moh, It always included some smoked fish and boiled eggs even in war time. I have never reproduced it exactly like hers. The same applies to the salad cream she made with condensed milk.
I sliced my new loaf as this as I could and used the last of the cheddar and St Augur with the last of the beetroot on it. For tea I had a straight bacon butty followed by stewed plums and custard.

Post by **Stanley** » 12 Mar 2016, 06:04

I'm not normally susceptible to advertising but something caught my eye the other day, having a bacon butty on a hot cross bun! I had three rashers of cooked bacon in the fridge and while I was at Kath's the baker delivered some fresh hot cross buns so I went for it! Don't knock it 'til you've tried it, it was a pleasant change! That was dinner. Tea was one sausage on one slice of bread and a bowl of stewed plums and custard for afters.

Post by **Stanley** » 13 Mar 2016, 03:42

One sausage on one thin slice of bread for dinner. I cooked carrots and swede and mashed them so for tea I had a steak pudding, mashed carrots and swede and sweet potato chips.

Post by **Wendyf** » 13 Mar 2016, 08:30

Meat balls in tomato sauce with another gastronomic experiment...black bean spaghetti! Now that was strange, but very tasty.

Post by **Stanley** » 14 Mar 2016, 03:58

I had an experiment as well Wendy. I had a sausage butty for dinner and for tea had half of this stuffed pork mice roll filled with pepper sauce with mashed carrots and swede. very nice and there is a helping left sat in the fridge.

Post by **Stanley** » 15 Mar 2016, 06:10

Roast ham butty for dinner and the remaining portion of the mince concretion with mashed carrots and swedes for tea. Later I filled a corner with the last crust of the loaf toasted with Stilton on. I have a loaf in the machine this morning....

Post by **Moh** » 15 Mar 2016, 13:44

Don't fancy a 'mice roll' Stanley - it does not look like mice!!
White hake, new potatoes, peas & parsley sauce tonight.

Post by **Stanley** » 16 Mar 2016, 04:16

I hadn't noticed Moh.... I shall leave it as it is!
One slice of bread folded round one slice of roast ham for dinner and the same for tea. Not hungry..... I think it's my back colouring my whole world at the moment.....
I made Pease pudding and a mutton stew slowly during the day.... Almost finished my sack of dried peas....

Marilyn · Post by **Marilyn** » 16 Mar 2016, 07:12

Shallow fried Whiting, salad with Chilli and Lemon Dressing, and Boiled Potatoes rolled in Butter, Chives, Parsley plus a grind of Black Pepper. Served with a Lemon Wedge and crumbled Fetta Cheese.
Febby loved it. Good food, well cooked...
( I like to cook something different every night and try to eat fish two to three times a week)

Post by **Moh** » 16 Mar 2016, 13:20

Barbequed ribs and oven wedges tonight.

Post by **Stanley** » 17 Mar 2016, 04:51

I gave the stew and the pease pudding a last heat yesterday and put three bowls of each in the freezer. Then I put the remaining peas in with the stew.
I had the last of the roast ham on a butty at dinnertime and half a bowl of the stew for tea. The overshoot in my weight is coming off!

Marilyn · Post by **Marilyn** » 17 Mar 2016, 22:59

I've just cleaned out the fridge, cleared the veg crisper drawer and had a tidy up in the pantry, in preparation for grocery shop tomorrow.
So by default ( to use remaining veg), we shall be having Chicken and Leek Pie with Cauliflower, Carrots, Baby Peas, Sprouts and a Potato Bake I dug out of the freezer (which I made with excess spuds about a fortnight ago).
All sorted. Off to do some Ancestry...
(I love being organised!)

Post by **Stanley** » 18 Mar 2016, 03:51

So do I Maz. I have saved one bowl of the stew and pease pudding for dinner today... Just the thing, funerals are cold jobs at the best of times....
Had a Stilton and tomato butty for dinner and the same for tea reinforced by a fried egg butty....

OneGuyFromBarlick

WHAT DID WE HAVE FOR TEA?

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