What are you making for dinner?

Frith

Toad in the hole, bn squash, red cabbage. 

5cm of snow in the last hour!

JIL

We had mushroom risotto, with salmon and tenderstem broccoli. 

I make my risotto in the oven, the salmon baked at the same time. The broccoli went on top of the risotto to cook, so it was a shove in the oven and wait kind of dinner tonight. 

Brie

Frith said:

Toad in the hole, bn squash, red cabbage. 

5cm of snow in the last hour!

wondering how you cooked your squash?  My guess is that you peeled it, chunked and boiled, then mashed??  May I suggest that next time you just top and tail, scoop out the seeds, quarter length wise and then bake cut side up with a lump of butter in the hollow.  Then it could cook in the same oven as your toad and save a bit of fuss.  When cooked you can serve as is and the eater has the choice of scooping the "meat" out or just slicing and eating it - the skin is fine to eat.  Doesn't work for all squashes but is perfect for butternut and some of the other small varieties.  

itsthelittlethings

Vegan pasta bake.

goldfinches

Evening all, atrocious weather here so for this week's bake I've gone for these

Dark chocolate ginger flapjacks - Hamlyns Of Scotland

which I hope will help my walking group to keep warm as we brave the conditions tomorrow afternoon. I haven't tasted them yet but the bowl scrapings tasted nice so fingers crossed. Here's what they looked like when they came out of the oven.

PS I'm thrilled to discover that I can now vary the size of my photos and am going to nip straight back to the Charity Shop Thread and edit my last post there.

Brie

We're too lazy to go out to the shops (which we do most days) so will be having wholewheat fusilli with some tomato and olive stir in sauce. Simple.

goldfinches

Further to my post about the dark chocolate and ginger flapjacks above, I think the oven temperature given in the recipe is incorrect and that it should be 200C. I let the tin cool yesterday and then popped them in the fridge overnight to firm up but they were still very soft and tasted half cooked when I sampled one this morning. I checked the BBC Good Food flapjack recipe oven temps and they mostly gave 200C so I popped the tin back into oven for another 25 mins at that temp and they came out really set and golden brown. My friends liked them but found them rather over rich so only two people wanted a second portion.

Dinner tonight was leftover Harissa Baked Rice, Black Chickpeas and Spring Cabbage from the Ottolenghi Newsletter a couple of weeks ago which was nice and filling for a chilly evening.

Changeyourlife25

bacon pudding, roast potatoes, spouts :)

Brie

undecided.

We've been to the market - was surprised our meat guy made there given the amount of flooded roads. So we have eggs (might have omelets). Might have sword fish with new potatoes and fennel. Might have kedgeree (more likely tomorrow). There's a nice pork roast and that will be for Sunday. Might finish off the squash with it before it goes off completely.

There's sausages, black pudding, bacon and hash browns for breakfast. OH also has some kippers so I'll have to go out and get some salmon at some point unless I do sardines for my breakfast instead (OH usually cooks them but there's only 1 serving left in the freezer)

Rosa_Damascena

I haven't looked at this thread for a good couple of years - the pic of the flapjacks in the forum can get my eye. I'm such a sucker for anything sweet!