What's everyone cooking this week? 2
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Re: What's everyone cooking this week? 2
Poutine is perfectly OK if someone else makes it and you don’t have to have a lot of it. Just saying ….
- Stokey Sue
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Re: What's everyone cooking this week? 2
I was quite relieved when something made me check exactly what cheese curds are, the thought of gravy mixed with creamy soft cheese was unappealing
Re: What's everyone cooking this week? 2
I made a leek quiche and instead of using cream, I used kefir - it was excellent. Very "light". I also added a bit of ordinary milk. I saute the finely sliced leeks for ages, with the lid on,, with some celery if it's around, and lots of nutmeg
I find that 3 large eggs topped up to c 300 ml with milk, cream, kefir, whatever, seems to be about the right volume for my large ceramic dish. I have often wondered if I would need to add a 4th egg if I used Medium instead.
I find that 3 large eggs topped up to c 300 ml with milk, cream, kefir, whatever, seems to be about the right volume for my large ceramic dish. I have often wondered if I would need to add a 4th egg if I used Medium instead.
- herbidacious
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Re: What's everyone cooking this week? 2
I need some inspo.
I have a container of passata defrosting in the fridge. I also have aubergines and peppers. No mozzarella, but parmesan, feta halloumi and possibly manchego and gouda (as well as cheddar). French beans, eggs, onions, frozen peas, store cupboard standbys including tinned beans of various types) and a Turkish shop down the road.
I suppose I could do stuffed veg. Otherwise med veg stew or bake... None of these really inspire. The only thing that really needs using up asap is the passata.
I have not really cooked for well over a month now. (I don't think making coronation potato salad with bought sauce counts! It was rather good though.)
I have a container of passata defrosting in the fridge. I also have aubergines and peppers. No mozzarella, but parmesan, feta halloumi and possibly manchego and gouda (as well as cheddar). French beans, eggs, onions, frozen peas, store cupboard standbys including tinned beans of various types) and a Turkish shop down the road.
I suppose I could do stuffed veg. Otherwise med veg stew or bake... None of these really inspire. The only thing that really needs using up asap is the passata.
I have not really cooked for well over a month now. (I don't think making coronation potato salad with bought sauce counts! It was rather good though.)
- Earthmaiden
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Re: What's everyone cooking this week? 2
I always think that bakes using up passata sound a bit boring but when I actually eat them wonder why I don't do them more often. A selection of veg, a tin of beans, your favourite flavourings in a tomato sauce topped with a cheese and crumb topping. Easy! You can do similar and add pasta too. Or a vegetable pie or tart with lovely buttery pastry and a similar filling (and topping for the tart).
I'd save the aubergines to be the star of something else on another day.
I'd save the aubergines to be the star of something else on another day.
- liketocook
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Re: What's everyone cooking this week? 2
Sorry awol on posting for a few days.
herbi we had a brown lentil and black bean chill yesterday which would be ideal to use up the passata and any veg you fancy. Wouldn't need to be brown lentil or black beans either. Something like that would do few meals in various guises.
Over the weekend we had Korean style chicken wings and pork fillet medallions in a mushroom & peppercorn sauce.
Tonight may or may not be Thai green curry depending on what DS2's plans are otherwise I'll probably have some more of the chilli.
herbi we had a brown lentil and black bean chill yesterday which would be ideal to use up the passata and any veg you fancy. Wouldn't need to be brown lentil or black beans either. Something like that would do few meals in various guises.
Over the weekend we had Korean style chicken wings and pork fillet medallions in a mushroom & peppercorn sauce.
Tonight may or may not be Thai green curry depending on what DS2's plans are otherwise I'll probably have some more of the chilli.
Re: What's everyone cooking this week? 2
Herbi, how about a shakshouka type dish or a vaguely caponata type thing?
- mistakened
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Re: What's everyone cooking this week? 2
Definitely the makings of Shakshuka.
I have just made Moussaka. Last week Deb cooked 2Kg of beef mince, it gets packed into two person portions then frozen, one bag has been used for the dish, together with aubergines and a béchamel of course. Fresh apricots to follow.
I have just made Moussaka. Last week Deb cooked 2Kg of beef mince, it gets packed into two person portions then frozen, one bag has been used for the dish, together with aubergines and a béchamel of course. Fresh apricots to follow.
Re: What's everyone cooking this week? 2
That’s says to me Herbi Moussaka or feta baked with the passata and cubes of aubergine then pasta stirred through
- Stokey Sue
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Re: What's everyone cooking this week? 2
I made an asparagus risotto and had some with chicken, then kept going with leftovers
Tonight I’ve had some lovely beef sausages with a jacket spud, cavol nero, leeks and onion gravy
Everyone was talking about cooking chickens in slow cookers, mine is a mini and won’t take a whole one so I tried a couple of big legs from the butcher which worked well, will do again
Tonight I’ve had some lovely beef sausages with a jacket spud, cavol nero, leeks and onion gravy
Everyone was talking about cooking chickens in slow cookers, mine is a mini and won’t take a whole one so I tried a couple of big legs from the butcher which worked well, will do again
Re: What's everyone cooking this week? 2
I always feel a bit embarrassed about the simplicity of the dishes I prepare, but anyway, this evening, I made Nigella's Tarragon Salmon - https://www.nigella.com/recipes/tarrago ... n_20220528
and I can tell you that after a few pints of Guinness, it was superb.
and I can tell you that after a few pints of Guinness, it was superb.
- Earthmaiden
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Re: What's everyone cooking this week? 2
That looks delicious, Gruney. I don't think I've ever put tarragon with salmon. It sounds a winner.
- halfateabag
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Re: What's everyone cooking this week? 2
I took some minced turkey out of the DF and used a little to make stuffed veg (peppers, aubergines) & broken Turkish rice. I used the rest with mixed veg, porridge oats, a bit of wine and made a meat loaf with a layer of asparagus running through the middle of the loaf. When the sun is out tomorrow the oven will go on to cook them.
- liketocook
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Re: What's everyone cooking this week? 2
Sounds good Zosh.
Nothing wrong with simple Gruney, lets the ingredients speak for themselves.
We've been eating pretty simply the last few days though yesterday I defrosted a pack of sous vide cooked brisket which I roasted briefly and used the cooking juices as a base for a peppercorn sauce. The meat was beautifully tender and much pinker than it looks.
Nothing wrong with simple Gruney, lets the ingredients speak for themselves.
We've been eating pretty simply the last few days though yesterday I defrosted a pack of sous vide cooked brisket which I roasted briefly and used the cooking juices as a base for a peppercorn sauce. The meat was beautifully tender and much pinker than it looks.
- herbidacious
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Re: What's everyone cooking this week? 2
Thanks, belatedly, for suggestions. In the end I was too tired to cook properly, so just made a sauce for pasta, but there is more to use up in the freezer. Still not used the aubergines, and peppers, so probably really ought to asap.
Re: What's everyone cooking this week? 2
I love brisket!!
My mother used to cook it and then weight it down in the fridge. It was the only beef we ever had - we rarely had it roast. Maybe brisket was a less expensive cut back then in the 50s and 60s? I've no idea![Embarrassed :oops:](./images/smilies/icon_redface.gif)
My mother used to cook it and then weight it down in the fridge. It was the only beef we ever had - we rarely had it roast. Maybe brisket was a less expensive cut back then in the 50s and 60s? I've no idea
![Embarrassed :oops:](./images/smilies/icon_redface.gif)
- liketocook
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Re: What's everyone cooking this week? 2
KeenCook2 wrote:I love brisket!!
My mother used to cook it and then weight it down in the fridge. It was the only beef we ever had - we rarely had it roast. Maybe brisket was a less expensive cut back then in the 50s and 60s? I've no idea
That's how my Mum did it KC2. In the summer she'd buy a pickled brisket from the butchers cook then press to have with salad and new potatoes rather than veg, gravy etc. Beef wise we'd always have brisket or silverside usually pot roasted.
I love when you sous vide you can get the tenderness of a medium rare steak but with all the flavour of a harder working muscle.
- WWordsworth
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Re: What's everyone cooking this week? 2
We are back home now and J has taken a job, he left half an hour ago, so I need to think about cooking again.
Looking at the asparagus bed in the garden I'm thinking of a risotto tonight with (probably) a green salad
Looking at the asparagus bed in the garden I'm thinking of a risotto tonight with (probably) a green salad
Re: What's everyone cooking this week? 2
I haven’t posted on here for ages but I have been cooking apart from when I was a holiday! Last night we had Sicilian sausage casserole (sausages, peppers, potatoes, fennel seeds etc)
We are out for an early drink this evening. Might make a fish pie to have afterwards.
We are out for an early drink this evening. Might make a fish pie to have afterwards.
Re: What's everyone cooking this week? 2
I made something very similar, with lemon, instead of peppers.
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