Welcome to Jo's Diner!

honeybear_2

EssexHebridean wrote: »

it's just a gossip shop really, yes?!

Ooh! How very dare you?! It's a proper diner!



(picture taken whilst diner empty to preserve the guilty)

honeybear_2

Marru wrote: »

HB - hope you feel better soon, hot bath and early nigh - doctors orders

Yes, Dr Marru

EssexHebridean

Marru wrote: »

Please please can I be your new best friend :drool:

Ahhh, so that one is going to be a hard act to follow then, yes?!

honeybear wrote: »

Ooh! How very dare you?! It's a proper diner!

Yeah, right!

Hope the Bear-flu is better by the morning and you get a decent nights sleep.

maman

I've been to a charity dinner tonight and chose the vegetarian option: spinach, chickpea and sweet potato curry with coriander rice and creme brulee after (oh and did I mention I drank fizzy water:D). Was delicious but I feel a bit stuffed!

OH had a fish pie but not a patch on yours EssexHebridean, his was the fish ping variety as he was left home alone.:rotfl:

jo1972

gien wrote: »

Jo, if my experience of stickercharts is a guide, three days. After which you, or they, will forget, and the unused sticker chart will hang around on the fridge for 2 months as a sad remonstration of your lack of consistency until you finally bin it and resolve next time to carry the plan through.

Now, I just yell at the kids, seems to work fine;)

:rotfl: :rotfl: :rotfl:

EssexHebridean wrote: »

Hi Jo! Fab thread - let me get this right, it's just a gossip shop really, yes?!

:eek: :eek: :eek:

Errmmm.... well, it's like this....I decided to open a diner to invite my mates for tea and this lot turned up and turned it into a gossip shop, wasn't my fault ur'onur :A

Lovely to see you EH, money advice taken onboard :cool: your dinner sounded AMAZING, photos, ingredients and method would've been nice though *rolleyes* tsk... xx

Morning everyone, posting and running again, got a lot on here and no time to post properly

Not really eating either, yesterday I had 1 stickered Mr T finest sausage, just 1, nothing with it, and that's all I had all day :eek:

Must sort myself out and eat properly today, gotta dash and make the lunches, I'll make myself one too, chicken sarnies

Oh and 365, so pleased to hear you now have a nice view

Marru, so very very pleased they accepted your FF, make sure the file it settled with the reference agency :cool:

HB, hope you feel better today? xx

Gotta dash, chat later guys and girls

:wave:

penelopedee_2

Afternoon all x

I missed brekkie but had a lovely Tuscan Sausage meal from Tesco for lunch (the os board would tell me off :eek:).

Tea is going to be chicken curry made with a bought sauce too

EssexHebridean

jo1972 wrote: »

Lovely to see you EH, money advice taken onboard :cool: your dinner sounded AMAZING, photos, ingredients and method would've been nice though *rolleyes* tsk... xx

Well, the ingredients and method are easy enough, if a tad vague....

Get a pan of water on the boil and boil one egg per person until hard boiled.
Peel and cut up potatoes for mash - you are looking to make enough mash to cover the top of your chosen dish to a depth of one - one and a half inches. Get those on and boiling.
While the eggs & potatoes are boiling you can make the sauce - the quantities I'm giving here make generous portions for 2 people, just adjust to suit for more or less, and bear in mind that left over sauce will freeze.
Take a slice off the end of a pack of butter - probably about three quarters of a centimetre in thickness, and drop into another pan to melt. Once melted and starting to sizzle, tip in a bit of plain flour and mix well, adding more flour until it all looks sort of crumbly. Add fish stock (you could use milk), a splash at a time, mixing well each time to incorporate with the "roux" (flour and butter mix) - I find that using a relatively short handled wooden spoon enables you to really beat the sauce as you add the milk - which stops it going lumpy. Season with salt & pepper to your own preference. Once it reaches a sort of "saucy" consistency (yes, I KNOW, but I can't really explain it better than that - you don't want it too thick, but then not to think and runny either!) you can add your fish. Pretty much any white fish works, along with Salmon (I sometimes use those cheap packs of smoked salmon trimmings which are great in this) or trout, and prawns or other shellfish. I would avoid fish like mackeral as they tend to be rather strong flavoured. A combination of three fish works well I find. Cut into cubes (not the prawns, really, life is too short!) and stir into the sauce. Continue heating for just long enough to cok anything that was raw, and heat through thoroughly, then spoon the sauce, fishy loveliness into the dishes you are going to cook it in.
Cut the HB eggs into quarters and arrange over the top of the fish mixture. Spread the mash across the top and fluff up a bit with a fork. I usually add grated cheese to the top of mine too. Nom nom nom! Bake in the oven (gas...errr, well, probably about 6? the markings have come off my knob (ooh-err missus!) so I rely on guesswork!) until the top is browned and the sauce is escaping from the dish and making a nice mess in the bottom of the oven.
Consume with bread or veggies or salad, and don't bother making plans for the leftovers, there won't be any!

See, seemples!

Marru

I must say I luuuuurrrrveeeee fish pie. It sounds heaven!!!

Tonight I shall make an omelette (sp?) with tomato and pease and serve with garlic bread.

And another one bites the dust as got agreed FF for another one. Five down, one to go :j

shopaholictiedtheknot

Hi hun, hope you are a bit happier this aft? and have eaten something more substantial than Mr T's sausage - oooerrrr;)!!

Dinner chez moi tonight is a chicken tagine with preserved lemons (home made preserve ) no idea what we are having with it though as we had cous cous last night and we haven't any left

penelopedee_2

Marru wrote: »

And another one bites the dust as got agreed FF for another one. Five down, one to go :j

Thats brill Marru :T