What are you making for dinner?

Islandmaid

KERRI- I would say yes, I love Celariac too, that and cauliflower are pretty much kitchen staples here as I try and low carb where possible, no that you'd know it with today's menu LOL fennel is another possible replacement.

mrs_motivated

Another celeriac fan here! Kerry, I love it mashed too.

Dinner tonight is roast pork, apple sauce, roast potatoes and lovely fresh veggies, only me and OH here today, so there will be plenty left for my lunch at work tomorrow and I will dice the remaining pork and use in a biryani , that's Monday's dinner sorted too.

Olliebeak1951

kerri_gt wrote: »

...............I need some help from you lovely lot. Twice I've made HM chicken stock from carcasses. I used two as that's the most I can fit in my pan, with 2ltr of water as the recipe states, along with other usual veg etc. Bring to the boil and simmer for 3hrs. Apparelnty it should make 1ltr of stock but I've taken mine off the stove after 2-2 1/2 hrs, and ended up with less than half what it says I should which happened before................

I like to use either the Pressure Cooker or the Slow Cooker for making chicken stock - depending on how speedy it needs to be .

Olliebeak1951

After a little 'whoopsie hunt' in Mr T's this afternoon, we've now sat down to Stir-Fry for tonight's meal. OH has got a huge Bassa Fillet sitting on top of his - I've got Finest Jumbo Prawns. A mixture of Sweet Chilli Sauce and GF Soy Sauce drizzled into the SF :drool:.

kerri_gt

Olliebeak1951 wrote: »

I like to use either the Pressure Cooker or the Slow Cooker for making chicken stock - depending on how speedy it needs to be .

Unfortunately I possess neither, I do mull over the idea of a slow cooker but also think it will end up being something else to keep the ice cream maker company in the cupboard.


Tonight's gastro cookathon has been pate on toast. I would blame on being out of sorts with this cold and the clocks changing but actually it's just what I fancied and I cba cooking.
Will prep some carrots and swede for mash tomorrow though this evening so it only be needs cooking.

Olliebeak1951

kerri gt - I L:heart2:VE pate on toast - especially when it's the 'chunky/coarse' type :drool:!

kerri_gt

Olliebeak1951 wrote: »

kerri gt - I L:heart2:VE pate on toast - especially when it's the 'chunky/coarse' type :drool:!

This was indeed coarse Belgian pate with additional mushrooms. Very nice it was too.

[Deleted User]

Lunch today will be cauliflower cheese soup with chicken for me and a sandwich for HWK.

Supper this evening will be bratwurst with curry ketchup, oven sweet potato fries and steamed veg followed by a slice of parkin I made yesterday.

kerri_gt

I chopped some carrot and swede last night which are in water. Will mash those when cooked with a butternut squash and feta tart thing. Not sure what to do with it as don't really want pastry plus potatoes. :think:

Olliebeak1951

Evening meal for us tonight will be Spicy Sausage Casserole with Pasta and Garlic Bread (Casserole and GB both from freezer stock) for OH and Mushroom Omelet for me (Mushrooms are begging to be used up and eggs are slightly ood) .