What are you making for dinner?

dingdongsaving

Just catching up on here.
IM, that sounds like a wonderful experience and day. Plus delicious and scattered with wine. Sounds perfect.
Normal weekend food routines here whilst we plough through some washing.
Pot of coffee is going down nicely. DD has had an apple and some milk. :coffee:
Breakfast: boiled eggs and toast soldiers when we get to it.
Lunch: Plenty of ham and cheese or tuna to make sarnies. Apples from our tree store/stash.
Dinner: Will bake some chicken to serve with a creamy mushroom sauce or mushroom gravy. Will let the little folk pick which, as long as we use up the tired mushrooms
If they choose creamy sauce we'll have it with pasta or rice and broccoli.
If they choose mushroom gravy we'll have it with mash, broccoli and carrots. Will whip up yorkies if they'd like too.

Islandmaid

DH deserves a treat, he is a keeper , so Threw caution to the wind and we are sharing a Big Daddy Steak from Aldi, Hubby will have his with jacket spud, salad and HM onion rings, mine with salad and advacado

Might have a go at a Spanish style flan for pud, off to google recipes.

gt568

Chciken curry.

hatful-of-hollow

Lunch will be bacon sandwiches and tonight we'll have chilli from the freezer with rice - DS has gone back to uni, it'll be strange cooking for two again.

Pollycat

Islandmaid - that sounds like a wonderful experience. Was the chef a nice guy/gal?
We watch Masterchef (ordinary, celebrity and professional) and some of the chefs they send contestants to come across as wonderfully supportive and others very 'stressy'.

Well, I was 'missing' from the thread yesterday.
We had liver, bacon and tomato casserole.

Tonight I'm getting some Xmas cooked roast pork out of the freezer and we'll have that with some Wilja mash (and lots of butter) and pickles.

Islandmaid

Pollycat wrote: »

Islandmaid - that sounds like a wonderful experience. Was the chef a nice guy/gal?
We watch Masterchef (ordinary, celebrity and professional) and some of the chefs they send contestants to come across as wonderfully supportive and others very 'stressy'.

He was lovely, came over a quite shy chap, with a huge passion for food, he ensured we could all see each stage, and was really open to questions, giving detailed answers and explanations. It’s an open kitchen, so we could see all the other kitchen staff behind him, it was like a ballet going one, they work together seamlessly, not an F word in sight

PS DH asks what time is dinner - Liver and Bacon is one of his favourites :rotfl:

kerri_gt

I have no idea here, we have stuff in the feeezer but nothing is really tickling my fancy ATM. Might make a veggie chilli with soya, although that's better made and left overnight then reheated.

Think I'll make some kind of lasagna too at some point (that will be for me as OH is veggie and I have mince in the freezer) to use over the next week / freeze.

Scampi and chips were nice from the chipper last night, we shared a large chips which was more than enough for two of us. Think we overdid it on the scampi though, ended up with 9 each and it was a big sickly after a while. OH likes breaded fish so I said next time why don't we just get chipsets have fish cooking at home. Still, large chips and 18 scampi was just under £12 which really wasn't bad to feed us both.

Pollycat

Islandmaid wrote: »

He was lovely, came over a quite shy chap, with a huge passion for food, he ensured we could all see each stage, and was really open to questions, giving detailed answers and explanations. It’s an open kitchen, so we could see all the other kitchen staff behind him, it was like a ballet going one, they work together seamlessly, not an F word in sight

PS DH asks what time is dinner - Liver and Bacon is one of his favourites :rotfl:

When I was talking about nice guys, I was thinking about Paul Ainsworth.
I've seen him on MC & Saturday Kitchen and he just comes across as such a lovely chap.
I think on one of the MC series he mentored the contestants at the American Embassy and was so supportive. He gives positive feedback at MC chef's table too.

Sorry, your OH is out of luck - the liver was yesterday, it's pork today.
I do 2 liver recipes - Turkish liver soup/casserole and liver, bacon & tomato.
So I like to buy liver in a big lump (instead of those thin slices that butchers seem to do) and cut it up myself. I use one lot fresh and the other goes in the freezer for the following week (I don't like to leave liver in too long).
Anyway, this piece was massive and was enough for 3 meals. The other (smaller, scrappier bits) is still in the freezer and I'll be looking for a recipe to do next week. Very good value at under £3.00 for the lump.

JIL

I used to do a liver recipe from the cook books from many years ago, you bought an edition I think it was weekly, saved them up and put them in a blue and white binder. I had them on my kitchen shelves when I first got married and acted out the part of the domestic goddess.
I used two recipes, chicken lasagne and liver casserole.
The liver casserole, was gently frying a load of onions, they went on the bottom of a dish, then gently frying slices of bacon, then liver. These were then layered upwards, with a peeled and sliced apple, make some gravy using the juices in the pan, poured over and then into the oven for 20 mins.

Husband used to love it.


Tonight it's curry night, chicken and spinach balti, lentil Dahl and paneer tikka. Rice and poppadoms.

MrsPear

Unhealthy theme continuing in the Pear household. Sausage sandwiches for lunch and fish and chips for tea. I am so tired. H came in late and was banging around the bedroom - muttering in both languages and yet making no sense in either. Then the youngest came in at silly o clock wanting cuddles.