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Cooking Tonight #5
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We bought fresh tuna at market so had it with beans and potatoes in a lemon sauce.
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Tonight I'm thinking cottage pie with carrots, broccoli and gravy.
Mince pie with brandy cream.
Broccoli has now changed to cauliflower cheese.Last edited by greenishfing; 19-12-2024, 02:01 PM.
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Minestrone soup. (Need to get some veg down us - it's meatballs and rigatoni for lunch, with some fruit at least for afters.)
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That reminds me!…I should look out for that Calvados icecream !
Tonight we’ll be having roast chicken with chips- and our very last tin of mushy peas.
( I really must find a good recipe for this and then freeze it in batches)
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Tonight will be pea, sweetcorn, and salmon risotto.
Mince pies with a splodge of brandy cream.
Glad you liked the brandy cream, Snoop. We first had it about 15 years ago and everybody decided that they preferred it to rum sauce. You can buy it ready made here, but why pay a lot more for something that takes less than 5 minutes to make and can be prepared in advance. I sometimes vary the spirit or liqueur.😋😋
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Brandy cream is the easiest, and best for me. Just whip cream to the sloppy stage. Add a tiny bit of icing sugar and a splodge of brandy. Whip for a few seconds. Done!
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Hope Mr GF enjoyed his supper and is feeling better for it.
As for my efforts today: brandy sauce.
M up the valley is cooking today and has a Christmas pud for afters. So I've been delegated to make brandy sauce. I've never made it before. I must say it doesn't sound very appealing... Especially as I'll be making it at least two hours before we actually eat it. I'm thinking I might make a bit of brandy butter as well. Never made that either, but the recipe looks a lot nicer.
Anyone got any views or advice?
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Thought about chicken curry, but going for chicken risotto instead.
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I quite fancy that gf!^^^^
OH fancies pasta with his chicken tonight so we’ll go with that.
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Tonight the default meal I make when anyone is feeling under the weather:
Fish pie topped with mashed potato with carrots.
Maybe mince pies and cream.
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