Weezl and friends Phase 3 - sitting pretty with Kitty

weezl74

am just eating my funghi now- I really like it will give mr weezl's verdict when he's back.

avocet I hope you see this in time, but I wanted to say that the stock from the olive jar does add a nice extra garlickyness, so you might want to add a little more than is suggested in recipe.

weezl74

Allegra wrote: »

On the downside, I still have no usable dining room or table - the tiler is coming back to grout the conservatory (which also happens to be our dining room) at 8 tonight, which means we can not reassemble the dining table tonight at all

I feel your pain

Allegra

weezl74 wrote: »

I feel your pain

I bet you do ! How much longer will you be kitchenless, Weezl ?

Pasta funghi in the oven - as we tested in once already, as written, I feel comfortable making a couple small changes this time - actually, not changes as such, just substitutions; I am using Morrisons value fussili rather than Asda smartprice penne (same price, same nutrition, just a different shape) - I will be using those for all the pasta dishes as I have loads in - and instead of SP mushrooms I am using oriental mixed mushrooms that I got in a little jar from Aldi - a more frugal option as you only need a little to compare with the cooked weight of the SP 'shrooms.

Photos to follow when I can figure out where to host them - my usual spot is all full up

Oh, and I just wanted to say as I don't think I managed to do so yet - how wonderful to see old friends and newbies pop up on the thread and join in with the testing :T It just makes it so much more exciting knowing all these people are eating the same thing as you are for dinner :rotfl:

weezl74

shanks you have a much more delicate appetite than me I just nabbed some seconds :rotfl:

Allegra, kitchen fitter hopes to finish by 30th:)

mr weezl ( he had to go pick up fergie) says: It's very nice! Filling (but as there are seconds I will have some more!) not a 'wow!' dish but I would easily see it as a staple and have it very regularly.

Bigjenny

Ok for Skype chat Tuesday or Wednesday

Allegra

That's a long time to be kitchenless, Weezl ! Still, it'll all be worth it in the end, with the shiny new fancy kitchen to let loose in :T

Pasta - nice, but I think it was actually nicer with the SP mushrooms :T !!!!!! thought it was "alright", which was the verdict last time, too - he never finished his portion though as apparently he had lots of free sandwiches at work this afternoon, so although I found my portion quite sufficient, I happily polished off the remainder of his, too.

All in all, an excellent start :beer:

Oh yeah - Lesley, I found that runners, while a bit, well, ghastly when frozen raw or just blanched, are quite alright if stewed ir slow cooked first. That assumes you like the taste of them stewed or SCd in the first place though - some people don't.

Another way I often eat them (and also think freezes ok): onion, sliced + garlic, crushed, + passata (or chopped tinned toms if you'd rather) + paprika + seasoning; add boiled or steamed runners, bubble slowly for 25-30 mins. Good as a side dish or a main on top of rice or mashed potato.

As for serving them as a "salady" side dish, warm or cold is fine. My mum usually does them in vast amounts, serves first time warm, then cold ad nauseam until they're all gone

artybear

Hi Guys

So we had pasta funghi tonight. I made it all by myself (without he aid of a safety net or mr arty), I had some roux issues as my scales are not digital ones and so are not very precise and I had to guesstimate somewhat.

I halved the recipe to make it for me and Mr arty and he thought I had doubled it, so the portions are more than big enough. We both enjoyed it and mr arty had seconds. We didnt have peas with ir instead I had some HM garlic bread and mr arty had his forgasse he made yesterday.

Our opinions:

Me-yummy, huge portions, could have had a bit more sauce in it but that may be my fault as I took some roux out, would have it maybe one a fortnight.

Mr arty-enjoyed it, not as WOW as the chicken and onion pie but a nice subtle flavour. Would give it a 7 out of 10 and would have it 2 to 3 times a month

shanks77

weezl74 wrote: »

shanks you have a much more delicate appetite than me I just nabbed some seconds :rotfl:

Well we have enough left for another fulll portion i if you could see me you would know i def dont have a delicate appetite (wish i did then i wouldnt be the size i am now). Ex has said he would def have it again so theres a recommendation for you:D. We didnt have anything with it. Arty i agree with you for the sauce but love the piccie

artybear

oopppsss a bit big sorry

NualaBuala

The pasta funghi looks and sounds lovely! I will be trying that out for sure.

I was just wondering, when testing out the recipes would I have to follow them exactly because I often don't have the exact ingredients. Say for the pasta - would it be ok to use wholegrain instead of plain and fresh garlic instead of powder - that sort of thing. Was wondering if the whole point is to follow it how it is on the website exactly?