What are you cooking now?

[Joseph K]

I just made a mushroom bourguignon cobbler and my mum said it was one of the tastiest veggie meals that either she'd had or that I'd made. It was very tasty indeed. I got it from the Hairy Bikers' book of veggie recipes, which I received for my birthday (November the 6th) this year. It was time-consuming but well worth it.

It was accompanied by the Beach Boys' Pet Sounds and Joy Division's Closer.

[Joseph K]

I just made something I call my concoction. It's based on a meal I made myself in my last year at uni, which itself was based on a chilli recipe I found. Today, it was thus:

I fry two onions, one red one white (or whatever colour a normal onion is) in lots of olive oil and vegetable oil. Add a whole bulb of garlic, most of which is finely chopped. Then one big red chilli, chopped. Then chopped coriander stalks. Then half a tea spoon of salt (in fact I'd say this was too little amount of salt, but since I'd made a meal the other week that had too much salt, I was being cautious - can always add more after...) a tea spoon of cumin powder, ground coriander, smoked paprika, turmeric, dried oregano and cayenne pepper, then however much black pepper you like. Then eyeball an amount of red lentils, I'd say I used around 150g, then the same amount of green lentils. Pour over around 1 litre of veg stock, bring to boil, then turn down and simmer. After around 8 minutes add chopped green fine beans, two minutes later add a tin of red kidney beans, a tin of black beans, a tin of chopped tomatoes (which in this case contained basil and oregano) and a head of chopped broccoli. Simmer for ten or twelve minutes more, and at the end add chopped fresh coriander and the juice of half a lime.

Once again, last night I made this except this time I omitted the cayenne pepper, used pickled slices of jalapeno chillies instead of a red chillie and 'only' used around half the cloves of a head of garlic. I also added a couple of bay leaves to the pan - and like last time, fried tofu instead of broccoli. I was very pleased with how it came out - though I know it will taste better in a day or two's time when the various flavours will have had chance to mingle... or something like that anyway - infuse? It should taste (even) better at any rate. I am pleased because the last few times, after being too spicy it went in the opposite extreme, so now I have discovered a Goldilocks-level of spiciness.

[teamsaint]

I really like halloumi - however, it does tend to be rather squeaky against one's teeth.

Can’t see a downside in that.
However, if it is somebody elses teeth.........
Recipe sounds good, and like Pulcers, tofu isn’t really for me, at least not this far.

[muzzer]

Dry fried halloumi in wraps with yogurt, mint, cucumber, chopped chilli if you wish, topped with Greek yogurt. Made for something of a summer.

Today ham in ginger beer with roast potatoes, both recipes courtesy of Nigella, mother of the nation’s belly.

[Joseph K]

I really like halloumi - however, it does tend to be rather squeaky against one's teeth.

[Pulcinella]

Just made this:

https://www.connoisseurusveg.com/tofu-artichoke-scampi/#wprm-recipe-container-13423

... whilst listening to David Bowie's Greatest Hits. It was very nice. Pressing the excess liquid out of the tofu beforehand helps it get nice and crispy when fried.

Makes a change from being like pencil erasers, then.


Sadly, tofu is not for me, but it looks a good recipe for those who like it, and maybe, just maybe, being crisp.....
I wonder if something like halloumi would be a suitable substitute.

[Joseph K]

Just made this:

https://www.connoisseurusveg.com/tofu-artichoke-scampi/#wprm-recipe-container-13423

Tofu & Artichoke Scampi
You don't need seafood to make this scrumptious classic pasta dinner! Pan-seared artichoke hearts, crispy tofu and tender linguine pasta are dressed in a lemon, garlic and white wine sauce to create this zingy and satisfying vegan scampi.

... whilst listening to David Bowie's Greatest Hits. It was very nice. Pressing the excess liquid out of the tofu beforehand helps it get nice and crispy when fried.

[teamsaint]

Hugh F-W Veg Biryani, slightly adapted.
Bit early for a proper drink, so nice cop of coffee and Essential Classics ( I know, I know) to go with.

Yum !!

[teamsaint]

Made this last friday - except lately, I've used tofu instead of broccoli. A few times before that it had come out as too hot, which was overpowering other flavours, so this time I omitted the cayenne pepper - which worked.

It was very tasty. (Still plenty left too).

We listened to Neil Young's Greatest Hits while I was cooking.

i’m not a huge Neil Young fan, but Le Noise is a terrific album.
I heard it playing in Fopp in Bristol, and, breaking every rule in the book, bought it there and then. Good decision, as it turned out.

[teamsaint]

Mary Berry's Croque Monsieur, here, with salad; bread (white) made in breadmaker yesterday.
Lunch was Carrot and ginger soup (Covent Garden recipe).
I think that's the five portions sorted today (banana at lunch, too).
Bottle of Montepulciano d'Abruzzo already drunk; Times crossword completed.
Leighton (Orchestral Music, Vol 1) to accompany.

You lockdowners seem to be living the good life !,
We had half an Aldi Olive Ciabatta with the soup,
, as our bread maker expired a couple of years ago, and hasn’t been replaced.
Leftover cabbage and lentil stew for lunch, ( which is much nicer and less worthy than it sounds, ) hence the ight supper.

Hopefully everybody at Pulcinalla Towers is suitably fortified for a virtual trip to Elland Road.......

[Joseph K]

I just made something I call my concoction. It's based on a meal I made myself in my last year at uni, which itself was based on a chilli recipe I found. Today, it was thus:

I fry two onions, one red one white (or whatever colour a normal onion is) in lots of olive oil and vegetable oil. Add a whole bulb of garlic, most of which is finely chopped. Then one big red chilli, chopped. Then chopped coriander stalks. Then half a tea spoon of salt (in fact I'd say this was too little amount of salt, but since I'd made a meal the other week that had too much salt, I was being cautious - can always add more after...) a tea spoon of cumin powder, ground coriander, smoked paprika, turmeric, dried oregano and cayenne pepper, then however much black pepper you like. Then eyeball an amount of red lentils, I'd say I used around 150g, then the same amount of green lentils. Pour over around 1 litre of veg stock, bring to boil, then turn down and simmer. After around 8 minutes add chopped green fine beans, two minutes later add a tin of red kidney beans, a tin of black beans, a tin of chopped tomatoes (which in this case contained basil and oregano) and a head of chopped broccoli. Simmer for ten or twelve minutes more, and at the end add chopped fresh coriander and the juice of half a lime.

Serve with basmati rice.

Made this last friday - except lately, I've used tofu instead of broccoli. A few times before that it had come out as too hot, which was overpowering other flavours, so this time I omitted the cayenne pepper - which worked.

It was very tasty. (Still plenty left too).

We listened to Neil Young's Greatest Hits while I was cooking.

[Pulcinella]

Mary Berry's Croque Monsieur, here, with salad; bread (white) made in breadmaker yesterday.
Lunch was Carrot and ginger soup (Covent Garden recipe).
I think that's the five portions sorted today (banana at lunch, too).
Bottle of Montepulciano d'Abruzzo already drunk; Times crossword completed.
Leighton (Orchestral Music, Vol 1) to accompany.

[teamsaint]

Mushroom and ( other) vegetable soup.

Brahms Violin Sonatas and a glass of Aldi vintage cider to go with.
Yum !!

[Bryn]

A rather late breakfast of a 4 egg oyster mushroom omelet.

[Barbirollians]

I have been cooking a lot in lockdown . Some things that have gone down well have been

Fennel blanched for 5 minutes and then baked with olive oil , tomatoes and garlic with basil strewn over when cooked .

Aubergines toscana - aubergines salted and squeezed as dry as possible - fried with an onion until soft , stir in a tin of tomatoes and two chopped cloves of garlic , a spoonful of harissa and some more basil - cook till sauce like then stir in almost cooked pasta , diced mozzarella and some parmesan - then bake for 20 mins with extra parmesan on top

Salmon fish cakes - 250gcold salmon, 250g crushed boiled potatoes, two chopped anchovies , rind of a lemon chopped small , large handful of chopped parsley, half a teaspoon of cayenne pepper, an egg and 2 tbsp of cream or milk- chill in fridge till firm ,form into cakes , flour and fry for 5 mins

Today am going to make a fish curry.

Musical accompaniments have included - best of Edith Piaf , Padmore's Handel Arias disc and Erich Kleiber's VPO Eroica.