What are you cooking now?

[Richard Tarleton]

This looks an excellent recipe. I do a not dissimilar fish curry (I realise this is a vegan dish, we're flexi/pisci/ but mostly vegetarian ) and like the great Keith Floyd I'm a firm believer in most things starting with onion and garlic (and like you Joseph I treble or quadruple the amount of garlic it says in the recipe, mosquitoes ignore me completely). I may have said before that like novel plots there are only about seven basic recipes....I tend to use green or puy lentils as being less polished and retain more roughage than red, and tend to toss in a bag of Tesco fresh spinach rather than frozen, it wilts down to nothing in no time...we use aubergines in all sorts of things

Tomatoes - if using fresh for this sort of thing I tend to go for larger ones which are less fiddly to skin (and de-seed...). I first heard about the indigestibility of tomato seeds from somebody giving a lecture on the marine disposal of sewage back in the 80's

[Joseph K]

… well, my mum forgot the spinach, and realised that after I had gone on my walk so I'll be making the dish tomorrow instead.

[Joseph K]

… I made that curry today. It sure is nice.

[teamsaint]

… I made that curry today. It sure is nice.

Sounds splendid , Jk, glad it was worth the wait.
Something inside me protests slightly at the idea of counting out 15 cherry tomatoes. But otherwise, it looks a good one to try sometime soon. A dark Saturday night during the football season sounds about right.

[Joseph K]

Sounds splendid , Jk, glad it was worth the wait.
Something inside me protests slightly at the idea of counting out 15 cherry tomatoes. But otherwise, it looks a good one to try sometime soon. A dark Saturday night during the football season sounds about right.

[teamsaint]

Actually I am about to have a glut of tomatoes from the garden, cherry and not so cherry, so this will be a good use for 15 of the little fellas.

A Massala omelette that I did the other night from The Rafi’s Spicebox Cookbook would be another one to use up some tomatoes. Very nice.

[Pulcinella]

Got a job lot (and I do mean a lot) of fennel for 50p at the end of day trading at the Shambles market on Thursday.
Some went into that night's salad but the rest went into a 'confection' tonight.

Blanched, then put in a casserole, covered with white sauce, then topped with a blitzed mixture of stale bread(crumbs!), cheddar cheese, and peanuts.
Baked in oven.
Delicious!

Also picked up a litre of Gold-topped Jersey milk on its sell-by date for all of 36p at the Coop; it has become a rice pudding, made in the slow cooker this afternoon, and about to be enjoyed in the Prom interval later.

[Joseph K]

Tonight we ate the curry again. We both agreed that the curry would benefit with the addition of two or three chillies.

[Joseph K]

A stew comprising onions, shallots, garlic, thyme, tamari, miso paste, white wine, vegetable stock, cornflour, mushrooms and tofu. I got it from my vegan cookbook by Isa Chandra Moskowitz, in which it features potato, but instead of potato I just used more tofu, since I have this dish with rice, so the potato doesn't really go. It is tasty: my second helping already tasted better than the first - of course its flavour improves the longer it has been left.

[un barbu]

Risotto involving a good deal of garlic, some chili flakes, haricot beans and chopped tomatoes, white wine and vegetable stock. Followed by Manchego and fresh figs from Lidl. Sent the recipe to my son and his intended along with YouTube clip of Alan Bates discoursing on figs from K Russell's 'Women in Love.' Just so he knows.

[MrGongGong]

A stew comprising onions, shallots, garlic, thyme, tamari, miso paste, white wine, vegetable stock, cornflour, mushrooms and tofu. I got it from my vegan cookbook by Isa Chandra Moskowitz, in which it features potato, but instead of potato I just used more tofu, since I have this dish with rice, so the potato doesn't really go. It is tasty: my second helping already tasted better than the first - of course its flavour improves the longer it has been left.

That sounds horribly confused to me

[BBMmk2]

We had friends round yesterday, and MrsBBM dished up her classic beef lasagne. Gorgeous.
Another time MrsBBM dished up a very nice spicy lamb pie, in filo pastry.

[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.

[teamsaint]

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.

Hmmm, sounds good AND plentiful, JK. I may give this a go, but TOH isn't too keen on chilli, so may need to adapt.

Tonight, Red Lentil and Aubergine Moussaka, a BBC recipe. I added some courgette to the recipe, and it came out looking splendid ( well by my low presentation standards ), if I say so myself.

Kallinikov symphonies and a small glass of red plonk ( Waitrose though) to go with.

Yum .

( Ligeti Hamburg Concerto for desert, with some dark choc and peppermint tea)

[Joseph K]

Hmmm, sounds good AND plentiful, JK. I may give this a go, but TOH isn't too keen on chilli, so may need to adapt.

Tonight, Red Lentil and Aubergine Moussaka, a BBC recipe. I added some courgette to the recipe, and it came out looking splendid ( well by my low presentation standards ), if I say so myself.

Kallinikov symphonies and a small glass of red plonk ( Waitrose though) to go with.

Yum .

( Ligeti Hamburg Concerto for desert, with some dark choc and peppermint tea)

Sounds good, ts. It certainly is plentiful! Your moussaka sounds good, also.

We had cream slices for dessert.