Cooking Tonight #5

[greenishfing]

A nice lasagne can never be boring!

[Nicos]

Lasagne and salad. Egg custard. Boring!

Not in the slightest!….sounds delish

[Nicos]

Well…pud is sorted!…the rest of the crumble with custard and cream.
I need to have a good look through the fridges and use up some of the things in there I guess.
I am however, fancying fish …

[Florence Fennel]

Lasagne and salad. Egg custard. Boring!

[greenishfing]

Somebody, Bren, has just got me drooling at the thought of freshly baked sausage rolls with light, melt in the mouth pastry. I must take a trip to the Asian supermarket in a nearby town in the next few weeks as they are the only place I know that sell packs of frozen puff pastry squares which separate while frozen and are the perfect size for sausage rolls. My hands have always been too warm to make any pastry by hand... or so one of my grans used to tell me.

Tonight, unless I can think of anything else, I'll make a fish pie. We'll have it with broccoli and carrots.

Mince pie with a dob of whipped brandy cream.

[Snoop Puss]

Eating a big lunch is a good idea because all I wanted for supper was a yogurt.

Lunch today: courgette, butterbean and blue cheese soup, tortilla and salad, pud is a bit unconventional but madeleines to go with coffee.

More bread.

[Bren In Pots]

Jacket potatoes with sausage rolls, baked beans and coleslaw.

[Nicos]

Steak, mushrooms and gratin dauphinois followed by mixed garden fruit crumble and custard
Cheese and biscuits to finish

[Florence Fennel]

Cottage Pie with Savoy cabbage.

[greenishfing]

Soup tonight. I think I'll make mushroom and tarragon. Bread, butter, and a bowl of parmesan.

Blueberry crumble and cream.

[Bren In Pots]

Mushroom, lentil and veg lasagne this evening.

[Snoop Puss]

Lunch got simplified in the thinking of it: salad, aubergine parmigiana and custards.

Bread, bread and more bread.

And prunes in wine for us for this evening, as doubtless we'll be having a cheese sandwich for tea.

[Snoop Puss]

No, I don't add spices, Nicos. They're nothing like pears in wine. You dont need much wine (I just cover the prunes in the pan) and no sugar. But the prunes are so sweet that you end up with a lovely thick, syrupy sauce that mostly clings to the prunes.

Though oddly if I'm making a dried fruit salad, I add lemon peel and a cinnamon stick, but that I cook in apple juice or water in the pressure cooker.

I haven't made pears poached in wine for ages. And I do like those too.

[Nicos]

Evening!
I absolutely love prunes. Never tried them in red wine…I should give them a go. Have to say though that I don’t like pears in red wine.
Do you add spices like in mulled wine Snoop?

[Snoop Puss]

Anyone who likes prunes but has never cooked them in red wine... you're in for a treat. Bit of cream or Greek yogurt. Really good.

Sorry you don't like them, Flo. They do have a bit of a reputation, I agree.

Might make some anyway, but the special request for tomorrow is custards (creme caramels without the caramel).