What's everyone eating this week?

[Gillthepainter Profile Website]

Mind if I nick a potato, Renee.
What a lovely fish fish fish dish. Excellent use of leftovers too.

You're all cooking fish I see, what with kedgeree and mackerel and haddock.

I've got a Dinner with Friends compilation book.
I think I'll dig it out this morning and choose a recipe from it for tonight.

[Suffs Profile]

We've treated ourselves to two huge local lamb Barnsley chops for supper this evening ... I mentioned to OH that they cost more than I earned in a week when I first started work ... but they will be delicious ... we have homemade apple and mint jelly and from the veg available I think we'll have buttered 'spring' cabbage ... we have Maris Piper potatoes and some leeks as well ... I might make a potato and leek dauphinoise ........... <we need a 'pondering' smiley>

[Gillthepainter Profile Website]

Noice!

[dennispc Profile]

You've done it again Renée, not only the main course but doing the left overs as well. Those potatoes looked good though the quantity would give us enough for two meals each! Last week our fish man had wild sea bass and I was soooo tempted. Perhaps next time.

Saturday evening we had double lamb chops. Local butcher was offering 20% off. Mostly we have meat lightly cooked but for some reason, lamb chops have to be done so all the fatty bits are crisp. Tonight OH is doing omelette and I'll do a salad. Spoilt ourselves in Waitrose this morning, bought lemon and blueberry sponge pudding plus bought custard.

[Gillthepainter Profile Website]

Tasty.
Did you see leg of lamb for £11 at Waitrose in the freezer end. I've just bought one.

[dennispc Profile]

Gill, a leg of lamb is too much for us, neither of us care for cold lamb and ... we have a good local butcher, indeed there are two in the town, no idea what price their legs would be.

[Alexandria Profile]

Renée,

Lovely, lovely !!

Have a wonderful evening .. and week ahead ..

[Alexandria Profile]

Sunday ..

We had Kokotxas (Pronounced: Ko Ko Chas ) which are the cheeks and chin of a large fish, usually hake or cod.

The Kokotxas we had were of hake (Merluza), prepared with a bit of garlic, white wine, crumbled dry red chili pepper, salt, freshly ground black pepper, fresh parlsey and were prepared in an earthenware, distributed in one layer and prepared on a low simmer ..

Sublime refinement ..

Have a nice evening.

[Renee Profile]

Hmmm … yes I made far too many potatoes, but didn't have any lunch … as though that's an excuse!

You're all eating lovely meals and I do enjoy reading about them!

[Gillthepainter Profile Website]

I cannot stop with potatoes, if it's on the plate, I eat it.
Don't cook with them any more, just the occasional inclusion in meals maybe once a month.

No, cold lamb doesn't really work here.
I usually roast the leg and have it with green beans and the intense jus.

And will get 2 shepherds pies from the remainder. I don't usually try anything different with it.

There was a time we never ate lamb, Tony didn't used to be a fan.

[Alexandria Profile]

Tuesday ..

Just returned to my office from lunch.

Lunch: A risotto with boletus ..

Have a nice week ahead ..

[karadekoolaid Profile]

Nothing in the fridge, STILL waiting to be paid, no pension in the bank...there isn´t even any YMCA.

So it was pasta, with toasted garlic, green chiles and parmesan.

[Gillthepainter Profile Website]

God I love that pasta.

Sliced leg of lamb, und green beans yesterday.
With an intense balsamic and rosemary jus

Always mint sauce for Tony.

Either the same again today, or I'll make a shepherds pie, with peas.

[Gillthepainter Profile Website]

I've promised to make bread for family when we visit.
So I'll be batch baking pittas, and focaccias. Starting later today, for a long, long fermentation process.

[Renee Profile]

Yesterday I had a simple omelette, but added a sprinkling of cheese, mushrooms, cherry tomatoes and sweet potato chips.

Today, I'm baking bread, which I rarely do these days.

[Gillthepainter Profile Website]

You too. Our houses are going to smell wonderful.

Which type are you making?

[Renee Profile]

I'm just making wholemeal today Gill. I well remember the happy days when we made sourdough and you kindly sent me some of the starter. I don't eat a lot of bread now, due to trying to lose a little weight, but do enjoy making it occasionally.

[Gillthepainter Profile Website]

Yes, always enjoy making bread here.
I'm making dried yeast breads this time.

[Renee Profile]

I used a mix of yeasts, both fresh from Asda, which wasn't quite enough and a sachet of dried.

The bread turned out well, but is nothing like Warburtons wholemeal.

[dennispc Profile]

A week ago bought 200gs fresh yeast from Sainsbury's - 60p. Made up 10g satchets using wax paper and keep in freezer. Works a treat.

Monday evening OH did a smashing meal, sausages, bacon, mushrooms, tomatoes and fried egg, all in the frying pan plus oven chips. Amazing how unhealthy food tastes so lovely - not too often of course!