Cooking Tonight #5

[greenishfing]

I've given Mr GF a choice tonight of home made soup OR fishfingers. Eventually he's decided on soup.

We'll have mushroom and tarragon soup, bread and butter and a dish of parmesan followed by the last of the lemon meringue pie.

[Nicos]

Don’t forget to add some orange liquor to it Snoop…then you won’t care about the texture!

I’ve been humming and hawing all morning and finally decided on a red cabbage bake( own cabbage) with lardons, chickpeas and mushrooms and feta with a poached egg on top.
That’ll use up some things which keep waving at me each time I open the fridge door.

Followed by stewed apple and blueberries with custard.

[greenishfing]

Don’t forget to add some orange liquor to it Snoop…then you won’t care about the texture!

Why have I never thought of that??

[Nicos]

^^^^^^
I sometimes add a glug or two of apple brandy to the ones I make with apple.

[Nicos]

Tomorrow will be the rest of the cabbage bake with a biftek hache ( burger)
Clementines for pud.

[Bren In Pots]

Tuna pasta bake this evening.

[greenishfing]

Tonight fish fingers, hash brown waffles, and peas with parsley sauce.

Rice pudding.

[Florence Fennel]

We had fish fingers last night. I think it will be sooop tonight and rice pudding - things are a bit upside down until the decorating is finished.

[greenishfing]

Just ignore me!!!! I'm an idiot.

[Bren In Pots]

Veggie lasagne with salad this evening.

[Florence Fennel]

Cottage Pie with veg, shop bought strawberry mousse

[greenishfing]

Tonight, I think, will be risotto: salmon, peas, sweetcorn, and anything else that wants using up.

Probably blueberry crumble. This will be an ultra-quick pudding as the blueberries are ready to grab from the freezer, and there's some crumble mix leftover from last week in a jam jar in the fridge. When I put it in there, I idly wondered how packs of bought crumble mix could be kept at room temperature for months in the shops, so I googled ...... no butter in them, mainly palm oil.

[Snoop Puss]

Off up the valley for supper.

Lunch, breaded hake with broccoli and romanesco.