Cooking Tonight #5

[Nicos]

We found some dim sum in the freezer…not enough for a full meal , so it’s that with chicken fried rice.

Rice pudding for pud…..and/or maybe fresh fruit

[Snoop Puss]

Salad with baked potato. Not sure whether just to have butter or perhaps some kind of filling for the potato.

[Snoop Puss]

Pea and leek curry with chickpea biryani.

[Nicos]

Pork chops with apple sauce, green beans and mashed celeriac and spuds.

[greenishfing]

As I've got a fruit cake in the oven that I don't want to disturb and I've got tomatoes that are going a bit soft, I'm thinking bacon, egg and tomatoes with bread and butter.

There's mince pies if anybody wants them.

[Mark Rand]

Sunday lunch was beef stroganoff, made with fillet tails. Quite nice and somewhat quicker than my normal epic constructions.

[Bren In Pots]

Tuna steaks with saute potatoes, broccoli, carrots and sweet corn.

[Bren In Pots]

Tortellini Minestrone Soup this evening.

[Nicos]

I’m really fancying a tumble salad…so ( for those of a delicate disposition- cover your ears…) it’s going to be main guest ingredients of gesiers…. with avacado and pecans.

[greenishfing]

Nicos, I've never, knowingly, had gesiers, although Mr GF might have, as his favourite method of ordering in a non english speaking restaurant is to look what everybody else is having and then say he'll have the same as something he likes the look of on another table. This has lead to a couple of "interesting" choices.🤣🤣🤣

[greenishfing]

I think we'll have scampi, potato waffles and a salad, with avocado but without gesiers.

[Snoop Puss]

Gésiers are nicer than they sound. My dad used to love them.

Mr Snoop ordered pasta last night, so it's pea and leek curry tonight, not with the chickpea biriyani but baked onion bhajis and naan. Pineapple for afters.
(Got to get some fruit and veg in while the going's good, especially as it was pizza for lunch.)

If I've got time, speculoos biscuits as well this afternoon.

[Nicos]

I/ we always used to work Xmas Eve until late…then needed something a bit special but simple to welcome in Xmas .
So traditionally we have steak and mushroom baguettes with a creamy sauce…and a bottle of fizz/ red
Xmas cake for pud.
But this year I have splashed out and bought four individual tiny ‘logs’ of different flavours from a specialist patisserie. Well…tis Xmas…why not eh?