What are you cooking now?

[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.

[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 !

[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.

[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]

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.

[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........

[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.

[DracoM]

Apple Crumble.

[Count Boso]

Just doing a quick mushroom and celery soup for lunch.

That sounds rather nice. I wonder if it would work with dried mushrooms (the celery is fresh). They are mixture of different kinds - porcini, cepes and such like and are used to give added flavour to stews.

[teamsaint]

Doing this tonight.

Courgette, bacon and potoato hash.

https://www.cinnamonspiceandeverythingnice.com/zucchini-potato-hash-bacon-cheddar/

Bruckner 8 VPO / Karajan and a bottle of Aldi lager to go with, I think.
Yum !!

[teamsaint]

Using up some leftover cashew nuts, frying in balsamic vinegar and sugar to make a tasty pre dinner nibble.

Monteverdi Madrigals and a glass of chilled SB to go with.

Yum.

[BBMmk2]

For our main meal yesterday, we had one of MrsBBM’s signature dishes, her lasagne. Scrummy! Sorry, recipe is a secret, handed down to her from Italian friends.

[cloughie]

For our main meal yesterday, we had one of MrsBBM’s signature dishes, her lasagne. Scrummy! Sorry, recipe is a secret, handed down to her from Italian friends.

Oh go on let us have the recipe - we won’t tell anyone!

[cloughie]

In these times Mrs C and I decide what we are going to have 24 hrs in advance as we are needing to decide whether what we have in the freezer is part of it. Today it involved salmon fillets from the freezer - we had two of the four last week -grilled - and though not over cooked, rather dry - so - what to do this time, with the other two - decided bake with a topping. The topping was breadcrumbs from our latest loaf two days ago from the bread machine, mixed dried herbs, dried dill, salt, ground black pepper, sunflower oil, lemon juice - thought needed someting else so chucked in half a dozen pecan nut halves. Topped the salmon, cooked in a tray in the oven alongside some sweet potato wedges which have already been cooking - Cook in oven 180 fan for 15 or so minutes - served with some microwaved broccoli. Oh, and we opened a bottle of Chilean Sauvignon Blanc/Pedro Xiemenez.

[gurnemanz]

Our fresh fish man is still turning up in his van on Tuesdays. We got two days worth of cod. Oven-baked with herbs and then a spicy fish curry last night.