What's everyone cooking this week?

[OneMoreCheekyOne Profile]

Looks good Amy.

I meant to mention a meal from the other night which was a new one for us. It was puff pastry tart topped with layers of tomatoes with basil, mint, feta and a drizzle of oil from a jar of peppers. I found a couple of mint lamb kebabs lurking in the freezer and so I broke the meat up into small pieces and scattered it over the tart too. It worked really well.

I’ve defrosted a ufo from the freezer for tonight. It’s either bolognese or chilli.

[Stokey Sue Profile]

I made a good quick supper last night, I had some pouting fillet that was a bit thin for frying, so I thawed and drained some whole leaf spinach, thawed a little tub of home made cheese sauce, put the spinach In the bottom of a dish, covered with the fillets, then topped with the sauce seasoning as I went and baked for 20 minutes. Yum.

[Sakkarin Profile]

Pouting - new one on me, had to Google it

What a coincidence - I see WW made some smoked haddock macaroni cheese a few days back too - I went an ingredient more, and went for smoked haddock, cauliflower and macaroni cheese, and it absolutely hit the spot.

This is the recipe I used, no piccy because it looked just like most of the other mac'n'cheese dishes I've made before:

https://alfredenderby.co.uk/smoked-hadd ... er-cheese/

This is the ingredients I used for one huge portion.
100g smoked haddock
250ml full fat milk
1 bayleaf
85g macaroni
0.25 cauliflower
20g butter
1 tbsp plain flour
pinch dried mustard
pinch chilli powder
35g cheddar cheese
Salt and pepper

Plus a small amount of celery, onion and carrot to macerate the milk.

I've been using roast cauliflower as a sub for spuds and rice in an attempt at semi-low carb diet, it's good stuff. 79p in Lidl for a cauli the size of the ones Tesco are charging £1.90 for - Tesco normal cauliflowers are laughably tiny. So tiny that you would probably need a whole one for a single portion.

[Suffs Profile]

I keep meaning to post on here and somehow never get a round tuit. So here goes ...

OH picked up some locally smoked salmon scraps when we visited the farm shop yesterday, so tonight's supper will be tagliatelle with smoked salmon, chard from the garden and creme fraiche, with generous squeezings of lemon juice.

Edited to add: and I've remembered OH will need a soupy stewy something for his lunch flask for the next four days so, onion, carrot, celery, tomatoes, canellini beans and some kale are chuntering on the hob with a splash of Worcestershire sauce, tomato puree and a small chilli.
That'll keep his cockles warm

[herbidacious Profile]

Ottolenghi's Black lime tofu. I have prepped it. Will cook after call to mother.

[KeenCook2 Profile]

Ottolenghi's Black lime tofu. I have prepped it. Will cook after call to mother.

Do report back!!

[herbidacious Profile]

Oh heck. I just realized that you are suppoed to deep fry the tofu. I don't have a pan for that...

[herbidacious Profile]

Ok. Found a pan, overcame my fear of deep fat frying...

This was nice and husband said he liked it, but not delicious imo, as everything else I have made of his has been so far. But maybe I didn't do it well? Worth it almost just for the smell of freshly ground black limes. What else can I put them in?
Very happy with my new spice grinder too.

[Stokey Sue Profile]

Which spice grinder did you get?

Sabrin Ghayour uses a lot of the dried black limes

[herbidacious Profile]

This one:

https://www.amazon.co.uk/gp/product/B08 ... UTF8&psc=1

never heard of the brand. It seems to work well, so it's mainyl a question of whether it lasts. It won't get super heavy use, tbh. I have not tried the wet food blades yet.

Turns out 'easy to clean' means wipe with a damp cloth though.

[herbidacious Profile]

I should move onto Sabrina Ghayour next then. I have most/all? of her books but have not cooked much from them.

I still a few bookmarked in Flavour that I really want to make.

[Stokey Sue Profile]

That looks good - i have the Cuisinart, which is expensive, twice the price, but goes in the dishwasher, which is handy for me

[karadekoolaid Profile]

I´ve got the Cuisinart too - I love it. Always wash it by hand and, every now and then, put a drop of oil into the bottom.

[Stokey Sue Profile]

I don wash anything by hand if I can avoid it - it’s not very effective if you can’t see the smears, I’d never get the smells out

[herbidacious Profile]

Hmm it sometimes doesn't pay to pay less... ?! But I have overspent this month and needed one asap.

I imagine if I dishwashed mine, it might rust.

Looking at questions asked about it on Amazon, one answer says you can dishwash it, and hte other says best not to.

[Pampy Profile]

Hmm it sometimes doesn't pay to pay less... ?! But I have overspent this month and needed one asap.

I imagine if I dishwashed mine, it might rust.

Looking at questions asked about it on Amazon, one answer says you can dishwash it, and hte other says best not to.

If you put it in the dishwasher and removed/dried it as soon as the cycle has finished, I would imagine that it would probably be ok.

[ZeroCook Profile]

.
Which cuisinart model is that - or is there only one?

I've all but killed my last grinder and don't want to use my coffee grinder.

.

[Stokey Sue Profile]

It’s the SG20U, this one

https://cuisinart.conairspares4u.co.uk/SG20U.html

Edited to add - oops that's just the spares - it has been replace by the SG21U
https://www.cuisinart.co.uk/spice-grinder-SG21U.html

It seems I’ve had it 6 years!

For some reason when I got it I thought it was fine at dry grinding but no good at pastes with wet chilli, ginger, & garlic, but I’ve got the hang of them now, just need to cut up the veg a bit first and definitely helpful to able to machine wash after paste making

[ZeroCook Profile]

.


Great - thanks and thanks for the pastes tip. Also wondered if they did spares - good that you linked that.

I've killed 2 spice grinders over time. One died internally from rust due to paste grinding and the next had blade damaged from trying to grind dry corn kernels - not a good idea!

.

[WWordsworth Profile]

Going back to cooking..

Tonight is a favourite, broad bean and smoked bacon risotto.