What are you cooking now?

Apple Crumble.

[gurnemanz]

Our fish man is still coming round in his van once a week - so far. We had a nice trout on Tuesday - baked in the oven with fresh herbs.

[teamsaint]

Different times in the kitchen as elsewhere.

Been pretty frugal this week, but amazing how far you can make food go with care.

Just doing a quick mushroom and celery soup for lunch.

Might use the last of the mushrooms in a " left overs" fry up tonight.

things that a very useful right now....

Celery for soups and stews........

[Joseph K]

Just threw together some really nice ad hoc pasta. Put two and a half portions' worth of pasta shells into boiling water then simmer til it's done. For the sauce, chop an onion and fry in lots of olive oil, chop 4 garlic cloves into small bits and grate another 3 and put that in, one red chillie, half tea spoon of salt, crumble half a veg oxo cube into it, chopped left over coriander, drain a tin of mixed bean salad and put it in, then a tin of tomatoes. I then grated some veg parmesan into it, plus sliced the rind of another leftover veg parmesan. Left it to cook for a few minutes before putting some leftover spinach in. Add to pasta then I grated some more parmesan and a bit of cheddar for good measure. Oh, and I put some ground black pepper in too.

Miles in the Sky was playing while I did this.

Edit: also some green olives, with a herb marinade they'd been in.

[BBMmk2]

Every Monday, Wednesday and Friday, we take along a meal to my elderly mother, who’ll be 93 next month. Today MrsBbm is cooking a roast beef dinner. With the trimmings, of course.

[Joseph K]

National Trust recipe Vegetable and Coconut Curry.
this one in fact.

https://www.nationaltrust.org.uk/recipes/vegetable-and-coconut-curry

Have done this previously, recommended.

Janacek Glagolitic Mass/ Gielen and Aldi German lager to go with.

Yum !

Looks good. Might try it myself in fact.

[teamsaint]

National Trust recipe Vegetable and Coconut Curry.
this one in fact.

https://www.nationaltrust.org.uk/recipes/vegetable-and-coconut-curry

Have done this previously, recommended.

Janacek Glagolitic Mass/ Gielen and Aldi German lager to go with.

Yum !

[teamsaint]

I was thinking, o sainted one, that it looks like an odd sort of galette. Nearer to flammekueche, although I think I would like to chop up the topping.. What exactly is 2 (8-ounce) package crescent roll? And the white plonk? What? It looks as though a Bourgogne Aligoté would accompany it nicely.

sorry to interject - dinner is delayed, I'm hungry.

Ah well, yes. The only other Galette I have cooked was basically thinly sliced parsnip baked in garlic butter. Is that what you think of as a galette? It is very nice at any rate.

Not absolutely sure about the thing I cooked tonight. It was nice, but needs more augmenting by way of side dishes I feel.

8 oz crescent roll ? No idea, I used good old packet puff pastry which worked out well enough.

The plonk was Macguigan Estate Sauvignon Blanc , Sainsbury. I expect your suggestion would be even better.

[Alain Maréchal]

I was thinking, o sainted one, that it looks like an odd sort of galette. Nearer to flammekueche, although I think I would like to chop up the topping.. What exactly is 2 (8-ounce) package crescent roll? And the white plonk? What? It looks as though a Bourgogne Aligoté would accompany it nicely.

sorry to interject - dinner is delayed, I'm hungry.

[teamsaint]

A new thing tonight.
Parsnip and carrot Galette. Using a little chicken in smoked paprika due to a slight feta shortage.

https://aloveafare.com/post/172272504458/savory-carrot-and-parsnip-galette

Beethoven Piano concertos and some white plonk to go with.

Very straightforward to cook. I’ll let you know how it goes.

I know, exciting, isnt it?

[Rjw]

Just plant one or two and this time next year you will have plenty!

[Pulcinella]

Last week I treated myself to a 3-hour ‘Fish Perfection’ cookery lesson at the local Prue Leith Cookery School, something I’d never subjected myself to before. However, the star dish turned out to be a soup that the chef had prepared as an extra course: Jerusalem artichoke soup - absolutely delicious, and so simple to make. The only slight difficulty is in sourcing the main ingredient, and, of course, peeling the knobbly things; the other ingredients being fresh chicken stock, cream, milk and Serrano ham flakes and parsley to garnish.

Beware the after effects though!

[Keraulophone]

Last week I treated myself to a 3-hour ‘Fish Perfection’ cookery lesson at the local Prue Leith Cookery School, something I’d never subjected myself to before. However, the star dish turned out to be a soup that the chef had prepared as an extra course: Jerusalem artichoke soup - absolutely delicious, and so simple to make. The only slight difficulty is in sourcing the main ingredient, and, of course, peeling the knobbly things; the other ingredients being fresh chicken stock, cream, milk and Serrano ham flakes and parsley to garnish.

[BBMmk2]

Sounds delicious!
MrsBBM will be cooking a Stilton, tomato and courgette quiche. This is yum!

[Constantbee]

Blackcurrant mincemeat Suet free, may-be-traces-of-but-probably-no-nuts, own blackcurrants, dates, mixed fruit, flesh of one tangelo (I used clementines), mixed spice, own honey (shame to cook with it) and a slurp of Lidl’s brandy. The recipe is courtesy of the International Blackcurrant Society website. Works a treat, I’m pleased to report, when so many published recipes these days don’t seem to have been tested – yes, even Delia’s. Lighter and fruitier than the conventional variety Next step: buy ready rolled pastry sheets. Give Delia her due I did hang on to my lattice pastry cutter so I might make an open BM tart as well as the individual mince pies.