What are you making for dinner?

Nelski

Haddock fish cakes with salad and peas

suki1964

Pollycat speedy recovery xx

Tonight, in the interest of using up what's left over from Christmas

Stilton and leek quiche ( cream sb date 30/12 and Stilton the same ) served with garlic potatoes and salad

caronc

Herby pork steak, blue cheese (Christmas LO) and spring onion stuffed flat mushroom, baked tomato and LO fondant-ish spuds from Monday.

creative_gal

As hubby is poorly (coldy/ fluey) and in bed, I cooked myself a 4 vegetable pasta sauce and did some spicy sausage filled pasta to go with it. The leftovers will be my lunch for tomorrow.

Maiden_Mum

Bacon & red pepper pasta with a jar of sauce for us & bacon, scrambled eggs, beans 7 potato waffles for the "kids"!

maddiemay

MrsPear wrote: »

MaddieMay - can I have a recipe for your slow cooker rice pudding please?

MrsLurcherWalker - what is the wartime pie recipe please?

Lunch today was left overs of the Cumberland pie which was yummy.

Dinner will be 5 veg sauce and pasta - loosely following a recipe off netmums. I separate the sauce and pasta so half goes in a pan with chilli and bacon and other stays plain. Keeps the children happy.

Fruit cake or yogurt for pudding

SC rice pud - I put SC on to heat up, smear some butter around the inside than add 2oz pudding rice, 1.1/4 tablespoons of sugar (not proper measuring ones, but big serving size ones, but don't like it too sweet), 1 pint milk of your choice, 1 have used semi, whole, coconut, but now use ss lacto free, stir well and grate some nutmeg over (optional), some recipes add vanilla. I cook on high for as long as it takes, stirring well 3 or 4 times as all the rice grains clump together.

Sorry, never time it, it is often a "what can I have that is comfort food" sort of choice, when cba to bake something.

If I remember to heat the milk just short of boiling point in the MW in a jug I think it speeds it up quite a bit. If you have time cook on low for several hours if wished.

Last night I made 1.1/2 pints in the little SC, but you can plus it up as much as you wish, keeps fine in box in fridge for a day or 2.

maddiemay

MrsLurcherwalker wrote: »

Wartime Sausage Pie

Short crust pastry made with 4oz margarine and 8oz plain flour

Filling

1 pack of sausage meat
1 small pack of sage and onion stuffing
1 small onion chopped
1 eating apple cored and chopped
1 teaspoon each of dried thyme and dried sage
4 - 5 rashers of cooking bacon cut in thin strips
2 tablespoons of brown sauce
salt and black pepper to taste

Use half the pastry to line a pie dish, mix all the filling ingredients together well (I use my hands and squish) put the filling into the pastry base and use the other pastry to make a lid. Crimp the edges well together, make a steam hole in the centre and cook in a moderate hot oven 180 deg Fan/ 200deg C for 30 minutes and then reduce temperature to 160 deg fan/ 180 deg C for another 15 - 20 minutes.

This is nice hot with mash/new potatoes and cooked veg and also really nice cold with Jackets and salad. It travels well for picnics and holds it's shape when travelled. Hope you like it if you decide to try it.

Thank you for this, looks so good, I have a pack of sausage meat in the freezer, I will make this soon. Great recipe to make and take with us in the caravan I think.

Islandmaid

Very excited today - I am going for a cooking lesson with a Michelin star chef today, :j it includes a 3 course lunch, it was a birthday gift from DH - I doubt if I will want dinner.
have hauled LO turkey curry out of freezer for the men, they will be thrilled :rotfl:

[Deleted User]

Lunch today will be jacket potatoes with tuna mayo and the last of the salady bits from the fridge and supper this evening will be a pasta bake followed by apple crumble (digestive biscuit topping) and plain skyr. Cup of black coffee to finish.

Cappella

Enjoy your cooking lesson Island maid:)
Tuesdays gammon joint was bigger than I’d thought. We had a second hot microwaved meal from it yesterday. Cold gammon, home made red cabbage coleslaw and jacket potatoes today.
Will then slice and freeze most of the rest for sandwiches over the next fortnight and make a quiche for tomorrow with the last piece.:)