What are you cooking now?

[Zucchini]

What day is it? Sunday, of course! - so it's the traditional classic tarte flambée alsacienne: with sour cream, very finely sliced onions and bacon 'vermicelli tagliati' - to avoid the less than appetising English translation

Just going down to sauté and stew the onions in a drop of white wine before adding the toppings.

You can get them in Lidl from time to time. Very nice & made in Frogland..

[french frank]

What day is it? Sunday, of course! - so it's the traditional classic tarte flambée alsacienne: with sour cream, very finely sliced onions and bacon 'vermicelli tagliati' - to avoid the less than appetising English translation

Just going down to sauté and stew the onions in a drop of white wine before adding the toppings.

[Barbirollians]

Made sauce maltaise yesterday for asparagus ( a hollandaise flavoured with orange in this case blood orange ) - a rather stressful experience as I have not made hollandaise for a long time - but with lovely fresh asparagus it was a hit . Not sure I will be doing it again in a hurry though.

[french frank]

I don't think my local Coop offers quite the same level of courtesy, even to its members (yes, I am one!).

Well, I had to do the shopping and cooking. Oh, and taking everything out into the back garden. But they provided the shelves with the food on it!

I do consider myself a simple soul, and flour, water, pinch of salt, olive oil and onion, 2 rashers of streaky bacon, small pot of sour cream, two slices of bread and a small piece of cheese, a bottle of the plonkiest plonk imaginable (I like it!), a nectarine (and I remember now the nectarine came from Ali the greengrocer, and perhaps the onion) - this isn't the high life . But on a beautiful sunny day, it was very good

[Pulcinella]

Not so much cooking as having cooked - and eaten. Three-course Sunday lunch served, courtesy of local Coop, in the back yard: classic tarte flambée (classic, just with sour cream, onions and bacon 'vermicelli': I burnt the onions a bit when stewing them in the wine, but I picked out all the very black bits* and as the bacon caught a little in the oven, the over-coloured onion didn't matter). Then a piece of Roquefort with sourdough bread, finishing with an early nectarine - still slightly sharp but soft and juicy. All washed down with Coop's Spanish Dry White (£3.80 a bottle with a member's voucher). Then two small cups of stovetop coffee. And barely a cloud in the sky.

* shall have a burnt onion sandwich later on

I don't think my local Coop offers quite the same level of courtesy, even to its members (yes, I am one!).

[french frank]

Not so much cooking as having cooked - and eaten. Three-course Sunday lunch served, courtesy of local Coop, in the back yard: classic tarte flambée (classic, just with sour cream, onions and bacon 'vermicelli': I burnt the onions a bit when stewing them in the wine, but I picked out all the very black bits* and as the bacon caught a little in the oven, the over-coloured onion didn't matter). Then a piece of Roquefort with sourdough bread, finishing with an early nectarine - still slightly sharp but soft and juicy. All washed down with Coop's Spanish Dry White (£3.80 a bottle with a member's voucher). Then two small cups of stovetop coffee. And barely a cloud in the sky.

* shall have a burnt onion sandwich later on

[cloughie]

Tonight, Tortilla Espanola with a green salad. Took me years to find. Method that produces a result I enjoy.

Its a perfect spring evening here, so this seems just the thing.

Karajan opera intermezzi and some Sainsbury’s italian plonk to go with.

Yum .

The Karajan Opera Intermezzi CD is pure orchestral schmalz - ideal for cooking and dining!

I have recently cooked this recipe - really tasty - I used spinach instead of kale and on the second occasion used chickpeas instead of the beans. A dry Southern French Grenache Rose went very well with it.

https://www.bbc.com/food/recipes/cornish_gypsy_eggs_45609

[doversoul1]

To use up last years borlotti beans (dried), tomatoes (frozen) from the garden, and a pot of fancy tomato sauce from Sainsbury’s that has been in the fridge longer than it should have been, I’ll be making baked beans this afternoon. This uses up carrots and swede in the fridge that need using up too. Fry an onion or two and the vegetables, let the chopped up tomatoes cook a bit*, add the cooked (having soaked overnight) beans with its cooking water, and add the tomato sauce. Add some water if you like. Put it all in a pot, cover it with the lid on and leave it to cook in the oven for a couple of hours or longer as mark 2 or 3. This doesn’t make good beans on toast but useful when I need something extra on the table.
* this can be tricky when the tomatoes are solid hard but they don't have to be in neat pieces.

[teamsaint]

Sounds delicious (not so sure about the HvK, though). Anyway, the method? ingredients? I seem to have a large number of eggs at present (hen-keeping neighbours have been very generous) so very up for something other than the ubiquitous "frittata" made from whatever vegetables are going soft in the fridge (and the occasional packet of plain crisps).

Well the HvK is on because I’m cooking, rather than listening.

Unfortunately, my recipe doesn’t t use many eggs, but anyway.... to serve two...

Chop and very slowly fry in plenty of olive oil one medium to large onion, and about 300/ 400 g of potatoes. I tend to cover the frying pan with a lid, to cook slowly and retain moisture.Probably needs around 30 mins , as gentle as possible. S and P and whatever herbs take your fancy. Oregano from the herbarium for us tonight. Probably not authentic, but I love oregano.
When well cooked, ( starting to caramelise) just add three eggs, and cook through slowly, and maybe very gently start to brown it off under a grill if your cooker and pan allow such a thing.

This recipe works well for two, allowing for a glass of something, CD tidying etc.


Another good way of using eggs up, if you like such things, is Nigella’s gluten free clementine cake , which is fun, uses a lot of ground almonds as well as 6 eggs, and is extremely tasty, IMO.

[HighlandDougie]

Tonight, Tortilla Espanola with a green salad. Took me years to find. Method that produces a result I enjoy.

Sounds delicious (not so sure about the HvK, though). Anyway, the method? ingredients? I seem to have a large number of eggs at present (hen-keeping neighbours have been very generous) so very up for something other than the ubiquitous "frittata" made from whatever vegetables are going soft in the fridge (and the occasional packet of plain crisps).

[teamsaint]

Tonight, Tortilla Espanola with a green salad. Took me years to find. Method that produces a result I enjoy.

Its a perfect spring evening here, so this seems just the thing.

Karajan opera intermezzi and some Sainsbury’s italian plonk to go with.

Yum .

[teamsaint]

Tonight, ploughing on through HFW’s veg book, p 258, Mushroom Risoniotto, .

Never tried this micro pasta before but will have to report back, thinking I may enhance with a few randome bits of greenery.

Bartok PCs and an Aldi Chardonnay to help the preparations.

Yum.
Hopefully.

[teamsaint]

.......which went rather well, if I say so myself. About an hour to prepare carefully, and well worth the effort. His quantities and cooking times are bang on. I wish he had an approximate preparation time on each recipe, but thats a minor niggle.

On to p234 for Roasted Roots Fritata tonight, which was also pretty tasty, and very quick and easy to prepare. Some Pergolesi Opera( La Serva Padrona )and another G and T to go with.

Yum.

[teamsaint]

Back to the H F- W book today, for lasagna with Kale and mushrooms. Not a combo I would ever have thought of.

Buts thats why Hugh gets the big bucks.
Anyway, its awaiting “ cooking off”, which will likely be accompanied by Martinu Piano Quintets, and a G and T.

[Joseph K]

Made this earlier:

https://www.knorr.com/uk/recipe-ideas/pulled-aubergine-curry.html

Though my initial source was a video on facebook which differs slightly from the one on the link in the choice of spices e.g. the one on the link asks for paprika, while the one in the video asks for chilli powder. I ended up combining them. Also, as I always do, add far more onion, garlic and oil than the recipe asks for. More chick peas, too. And we had coconut milk rather than coconut cream.

It was very tasty.