What are you eating tonight?

Weean said:
I've got a recipe carefully cut out of a newspaper (does anyone still do this? - might be one for the 'things you don't see any more' thread) for a rhubarb clafoutis - basically a sweet toad-in-the-hole with rhubarb for sausages. I like to make that around this time of year each year, although all the rhubarb I've seen so far has been Dutch, so I haven't made it in 2023 yet.
Click to expand...
Sounds great, I will keep an eye out for rhubarb, that's going to be a longshot at the moment though!

Paul.
 
hotmetal said:
Ah another big fan of frozen paratha here!
Click to expand...
I'm fortunate to live somewhere where I can get a choice of made-to-order paratha within 100 yards of the flat. I find them a bit 'heavy' but I think that's true of most of the 'sub-continent' breads served in this country. By comparison - what you eat in India, Pakistan or Afghanistan is a different beast - lighter - less 'fatty' and only eaten freshly out the tandoor. In the latter - they roll a cutter thing over the uncooked dough that leaves a lattice pattern in the baked bread. Delicious. - I.
 
Digimonkey said:
View attachment 102230

They are really simple to make - sweet or savoury. You should give it a go. cheers - I.
Click to expand...
I’ll have to look at some recipes and check this out.

For some reason. I’ve always been afraid to make anything with dough?

I’m comfortable grilling, stove top cooking and roasting meat in the oven and crockpot cooking. But not making my own cookies, breads, or cakes.

Need to get over that sometime
 
A year ago my friend gave me a haunch of sika. I'm trying to empty my freezer in the hope of getting a new one before this 20+ year fridge packs up. Found some cuts still in there. The bowl without veg was yesterday's, its the salmon cut, really prime. Criminally, I CBA with doing veg yesterday and just scoffed it as it was.
The one with veg is just me tea the neet, it's the scraps from breaking up the haunch, stir fried and then done in a sauce I made with beef stock, redcurrant jelly, garlic and rosemary.
And Taylor LBV 2017 because today i decided to do things properly and then realised I had no wine. I wish now I'd have done a proper job for the salmon cut yesterday. Flipping lovely it was. And the fridge I'm trying to buy is now out of stock everywhere!

I don't live like this generally, more's the pity, but I thought I'd better eat it after 1 year!! The alternative was a fish finger sarnie.
20230314_181929.jpg20230313_192205.jpg
 
Ksblazer said:
I’ll have to look at some recipes and check this out.

For some reason. I’ve always been afraid to make anything with dough?

Need to get over that sometime
Click to expand...
Maybe start with a good baking powder biscuit recipe. Easy to make with just a few ingredients. Handling the dough is minimal with very little kneading. For breakfast or chicken ala king on top.

I'm partial to this version without butter and using shortening like Crisco instead..
www.goldmedalflour.com

Baking Powder Biscuits - Gold Medal Flour

Bake these classic biscuits using Gold Medal® all-purpose flour – the perfect accompaniment to your meal made ready in 45 minutes!
www.goldmedalflour.com www.goldmedalflour.com

Excellent deeply chocolate cake with few ingredients and little prep time. Whipping cream suggested.
challengedairy.com

Flourless Dark Chocolate Torte - Challenge Dairy

Talk about simplicity: this elegant torte is made with five ingredients and takes just a few minutes’ prep before going into the oven.
challengedairy.com challengedairy.com
 
Last edited:
You must log in or register to reply here.
Back
Top Bottom