What are you eating today?

[Kacey]

I think it was Smitch who posted actually, though its on my list to try when R is away later in the month - he dislikes blue cheese.

Have been on a cheese-fest anyway. Made Ottolenghi's courgette and fennel lasagne last night, absolutely gorgeous and well worth the time it took.

A few nights ago made his garlicky aligot mash with roasted aliums, and before that Anna Jones extra luxurious cheese and onion and potato pie.

You can see whose cook books I got for Xmas

[herbidacious]

I made this for dinner, with a few tweaks. Served with tortilla chips. Could have done with less mature cheddar/more gooey cheese, I think.

https://cooking.nytimes.com/recipes/102 ... -iOS-share

(Cheesy, spicy black bean bake.)

[Suffs]

Tonight we had jacket potatoes with Shakshouka (with mozzarella as well as eggs).
The tomatoes were beefsteak ones from our garden which I’d roasted and frozen, so the flavour was very intense.

[WWordsworth]

A simple dinner of sea bass with garden potatoes and (sorry...) asparagus.
Lovely.

[Stokey Sue]

I made dhal of green lentils and spinach flavoured with a lot of ginger, I had to make it up a bit, it’s something I used to do, but when I looked at Madhur Jaffrey’s recipe that’s certainly not it but it’s the only one I’ve got. I made a side dish of cauliflower greens based on Mamta’s recipe with a few minor subs. Eaten with rice, enough leftovers for all comers.

[halfateabag]

I nibbled on some stragglers of dates stuffed with Cheshire cheese and a pecan half while my supper of gnocchi with truffle was reheated with some ckx. stock and single cream on the wood burner. I did not finish it as it was rich. OH had finals of guniea fowl dinner.

[Badger's Mate]

The tomatoes were beefsteak ones from our garden which I’d roasted and frozen, so the flavour was very intense.

It’s just the best way of keeping them, isn’t it? The volume is reduced and the flavour improved. I’ve got pots of them in the freezer.

[Suffs]

[Norfolkman]

I'm doing that spaghetti carbonara with added seared scallops again today as it was so delish.

[Earthmaiden]

I found some salmon in the freezer this morning. I'll have it with potatoes and salad which are still lurking from Christmas. Will make a nice change after seasonal treats and the Indian leftovers.

[KeenCook]

I made this for dinner, with a few tweaks. Served with tortilla chips. Could have done with less mature cheddar/more gooey cheese, I think.

https://cooking.nytimes.com/recipes/102 ... -iOS-share

(Cheesy, spicy black bean bake.)

Herbi, that caught my eye too!

I can't remember if I mentioned that we have had Delia's parmesan and pesto encrusted salmon steaks recently, really excellent, and I made our own pesto as she recommends. https://www.deliaonline.com/recipes/col ... to-topping

We've also had a chicken traybake with grapes and shallots, za'atar and additional thyme. (NYT)

[WolfGirl]

I can't remember if I mentioned that we have had Delia's parmesan and pesto encrusted salmon steaks recently, really excellent, and I made our own pesto as she recommends. https://www.deliaonline.com/recipes/col ... to-topping

I often do something similar with salmon but don’t mix the breadcrumbs with the sauce. In place of the pesto you can also use tartare sauce or (our favourite) dill and mustard sauce though I don’t use cheese with those.

[herbidacious]

KC it was very quick to do. The most labour intensive bit was peeling all that garlic. (I had recalcitrant cloves...)

[Amber]

We love the salmon too. One of those little pots of pesto is just enough for two, and we always have Parmesan, and breadcrumbs in the freezer. Usually with new pots and salad, or (packet ) rice and tenderstem. An easy, but tasty meal.

[Suffs]

Some rather boring Wrose sausages with mashed potatoes and baked beans.

[Earthmaiden]

The salmon I defrosted was a rtc pack bought some time ago.It turned out to be quite heavily smoked with a lime and something marinade. It wasn't very nice.

[Suffs]

Oh dear EM … it seems that we ve both had meals not up to our usual standard

[Stokey Sue]

Not getting the New Year off to the best gastronomic start

As I had the second half of the reblochon I made another Tartiflette nest, I realise that Rachel Khoo makes little nests in muffin tins, but making a bigger one as an individual main in a little enamel pie dish I need to cook lower and slower. I had a big salad on the side and worked out why my upgraded Magimix wasn’t shredding as well as I though it shoul, simply using the wrong pusher - I’ve got so many bits for it now, I got muddled

[RockyBVI]

We had a leek and cauliflower cheese last night with lardons sprinkled on top and broccoli on the side.

Our neighbour gave us some HM sourdough just before Christmas. We had some for lunch with bacon, avocado, sun drenched tomatoes and lettuce. Delicious.

I have a small ribeye and a small sirloin (steak) which we will cook, slice up and share this evening. TBC what with it - imight make a chimichurri and some chips. And either salad or broccoli.

[WolfGirl]

After the meat fest of the last couple of weeks we had a vegetable pad thai last night.

Tonight will be a very easy option of calamari, chips and a Greek salad as I have some nice feta.