What's everyone cooking this week? 2

[karadekoolaid Profile]

That looks de-veeen, OMCO!!
We´re struggling with boredom/lockdown/isolation... call it what you will. Anyway, I made a baked pasta yesterday. NO, NO,NO it was not Mac & Cheese, nor was it a lasagna.
I had half a packet of conchiglie ( pasta shells), which I mixed up with cream, more cream, extra cream, bacon, peas and a bit of garlic. I sprinkled it with parmesan and bunged it in the oven.
Could have done with a bit more cream...

[PatsyMFagan Profile]

That also sounds delicious KKA ... You can't have too much cream. It's a good job I keep forgetting to buy any

[WolfGirl Profile]

OMCO, that looks so tasty.

We’re back to more normal offerings this week. Last night I made a frittata with bacon, leek, peas and goats cheese. I had the leftovers for lunch.
I retrieved some chicken legs from the freezer so I shall roast those later, probably with a marinade of piri piri along with potato wedges and salad.

[WWordsworth Profile]

Venison sausages, baked potato and leeks in mustard (or maybe cheese) sauce.
Currently arguing.

[Stokey Sue Profile]

Made something for lunch I haven’t made in 20+ years (eaten quite a few) - bean burgers
Just a simple chuck it all in version, making 3 x 100g burgers from a can of kidney beans

Back in the repertoire

[ZeroCook Profile]

.

Definitely get lockdown blah weeks KDKA! As restaurants are either not open or out of the question, when I get the mojo I cook dishes I'd order out. Fuschia Dunlop's def good for that OMCO!

Leftover tuna was penne puttanesca last night.

[Pampy Profile]

Made something for lunch I haven’t made in 20+ years (eaten quite a few) - bean burgers
Just a simple chuck it all in version, making 3 x 100g burgers from a can of kidney beans

Back in the repertoire

Any chance of the recipe, Sue? I've been wanting to have a go at bean burgers but there are so many recipes out there, I don't know which to choose. A t&t recipe would be great.

[Gillthepainter Profile Website]

That's a beautiful pasta dish, Zero. I must do more with (tinned) tuna other than a topping on baked potato.
I love your bowl plates too.

[ZeroCook Profile]

.

Thangs, Gill.

We've been getting fresh tuna and swordfish which are quite well priced at the moment. Not cheap but not eye watering either. Tinned tuna - apart from tuna egg mayonnaise which I love - can be easy to forget about and appears in quite a lot of southern Italian pasta sauces, along with anchovies, capers, olives, lemons - all those Mediterranean ingredients that boost the soul! Are we all still getting thru our pandemic stockpiles? All my crockery (with a few exceptions) is dead plain white - important piece of advice from a great friend of my mother's, a designer, when I first moved out of home to London - food always looks good and everything always matches

[Gillthepainter Profile Website]

That's very true about the white!
Although my J Lewis dinner plates have lost their shine from the dishwasher, and cutlery squawks on it.
They need replacing.

Glad to hear you can stock up nicely on the fish.
We now have a fishmongers, that has a minimum stock of spanish deli produce too.

[Stokey Sue Profile]

Any chance of the recipe, Sue? I've been wanting to have a go at bean burgers but there are so many recipes out there, I don't know which to choose. A t&t recipe would be great.

There wasn’t really a recipe, I looked at a few and I looked at the burgers in the shop but they all contained cumin which I can’t eat. So all measurements were approximate, I made it up as I went along

I chopped half a red onion small and fried until it softened, then added garlic, a bit of chopped celery and a grated carrot, I then added a splas of water as I wanted the veg cooked and I thought they were catching. I drained a can of kidney beans, mashed them unevenly using the Bamix and mixed with the veg. I added hot smoked paprika, salt and a touch of dried basil and two teaspoons of gram flour as a binder. I then mixed in dried breadcrumbs (not a lot) until it made a soft dough. I left it in the fridge to stiffen (should have left it longer) then divided it into burgers and fried one on a thin film of oil on a non-stick pan. Yum

[Pampy Profile]

Thanks Sue - sounds lovely and I've amazingly got all the ingredients!

[liketocook Profile]

Some lovely looking and sounding food being cooked
No real cooking for me this week due to having a new heating system installed so exciting things like tinned ravioli mixed with spinach & peas featured. All back to rights now thankfully.
Friday night favourite here of "posh" fish fingers stuffed in wraps with salad and tartare sauce will make a few wedges to go with it.

[herbidacious Profile]

I made this last night:

IMG_7146.JPG (173.95 KiB) Viewed 2788 times

(edit: it's farinata.)

Maybe a tad undercooked. (My oven is becoming a bit erractic.) But it was very nice.

This is what it was supposed to look like:

https://www.theguardian.com/food/2021/a ... -asparagus

[karadekoolaid Profile]

That looks great, Herbi!
I had some red beans left over from a chile con carne, so I made a N Indian dish called rajma. And then I made an Aloo Ghobi ( potatoes and cauliflower) to go with it.
I hauled a few papadums out of the fridge and had myself a feast!

[KeenCook2 Profile]

Ooooh, yum, Herbi, looks really delicious!

[ZeroCook Profile]

.


Do tell about the rajma, KDKA. Spill the beans por favor

Was the pizza good, Herbidacious?

Pork sirloin chops - needing to get thru freezer stuff - braised with wine, porcini and melange ail d'ours (wild garlic seasoning) with boiled potatoes and a mound of asparagus in garlic butter. Spring is here.

[Amyw Profile]

Herbi what a beautiful and colourful dish , definitely Insta worthy

[herbidacious Profile]

Thanks, Amy

It's a good advert for vegan food (gluten free too... if you can get hold of GF baking powder.) I admit I put a bit of feta on it when I warmed it up, but not sure it enhanced it as much as I thought it would. I think it's something you could play around with the flavours of quite a bit.
And now I know what to do with my massive bag of gram flour.

[liketocook Profile]

That looks gorgeous herbi
Cold buffet yesterday of glazed ham, coronation chicken and lots of different salad for our first family garden gathering in a long time.
Leftover salads for lunch today.
Pizza tonight using a flatbread recipe for the dough, topped with ham, mushrooms, cherry tomatoes and red onion.