Cooking Tonight #5

[Bren In Pots]

Brambles tomato soup with toasted cheese sandwiches this evening.

[greenishfing]

We've had a small sandwich with some of the roast ham from the weekend with some spicy couscous for lunch.

Salmon tonight. After failing to decide what I was going to do with it for ages I've finally decided on risotto again.

Eve's pudding and custard.

[Nicos]

Hotpot with cabbage
Fresh fruit salad for pud

[Florence Fennel]

Roast pork, roast potatoes and carrots, cauliflower and broccoli cheese and YPs.

[Bren In Pots]

Minestrone soup with tortellini and parmesan.

[Snoop Puss]

Leftover roast chicken and veg for lunch.

Courgette and butterbean soup for supper with the last of the far breton.

[Nicos]

^^^^ yes, absolutely!
I just left it a while before cooking to soak up the eggy mix of which I’d made up a bit more than usual.

[greenishfing]

Mine was the stale bread given to me by our neighbours for the chooks.

But did it turn out well??

[Nicos]

Mine was the stale bread given to me by our neighbours for the chooks.

[greenishfing]

Nicos, did you end up using the bread that you weren't impressed with? If so, did it do it's job??

[Nicos]

Back to what we are eating tonight…yup - turkey and leek quiche with broccoli followed by bread and butter pudding amc ivecream

[Nicos]

Calvados costs an arm and a leg here.

20€ a litre here!

[greenishfing]

Snoop, that looks exactly like the photos I googled. I can practically taste it.

Today is going to be leftovers:

More of the gammon that I roasted which is the nicest I've had for years. So tender and mild, not a bit of gristle in it with jacket sweet potato, sweetcorn and coleslaw.

More of the bread and butter pudding.

[Snoop Puss]

^^^^^ prunes stuffed with mincemeat …oh yeeeesss.

Oh dear... All together too dangerously good...

Or how about those prunes stuffed with prune purée that you get from Agen? I love those more than chocolate...

[Snoop Puss]

^Solid is just the word. And you're right, I forgot to say warm the vanilla extract with the milk. And yes to no pastry. Saves a faff and a half, as well as calories, and I think it would detract from the texture.

I like cinnamon, but I find it a very strong flavour. I'm much more of a nutmeg person with eggy puddings. But if you're using calvados, neither might be necessary?

Calvados costs an arm and a leg here.