What are you making for dinner?

Islandmaid

boerewors in rolls for DH and with salad for me 👍

[Deleted User]

I am cooking the spicy chicken pieces I did not order but turned up in my shopping, a bowl of salad, raspberries for dessert.

rachsecret

Omelette with sausage, artichoke hearts, onion, garlic, peppers in a creamy sauce and salad. It was quick, but absolute torture standing at the stove frying it! 

goldfinches

I made a pilaf with garlic, onion, borlotti beans, veggie stock and bulgur yesterday and got 3 portions out of it so ate that cold for dinner with parmesan, cucumber, tomato and fresh herbs from the window ledge followed by an apricot, a peach and a couple of iced coffees.

Islandmaid

Chicken breast stuffed with chorizo and Manchego tonight, with the obligatory salad 👍

C_J

I'm making a poached salmon and spinach puff pastry tart today, to have with salad.

Brie

C_J said:

I'm making a poached salmon and spinach puff pastry tart today, to have with salad.

What time are you serving????  I can bring some wine!!!  Love salmon & spinach such a good combo.

We're back to pork chops on the Weber to be served with bbqd yellow and orange peppers on cous cous.  Market day today so we were able to get some lovely stuff from Nigel from New Forest Meats.  He quite agrees with our propensity to char things!

goldfinches said:

I made a pilaf with garlic, onion, borlotti beans, veggie stock and bulgur 

How do you cook your bulgur??  Just in the stock with the onion & garlic and add the beans after???

[Deleted User]

Sausage, new potato's and beans from the garden, carrots. Raspberry and cream for dessert. I need to sort out a recipe for courgette, I have 4 in the fridge.

goldfinches

Brie said:

C_J said:

I'm making a poached salmon and spinach puff pastry tart today, to have with salad.

What time are you serving????  I can bring some wine!!!  Love salmon & spinach such a good combo.

We're back to pork chops on the Weber to be served with bbqd yellow and orange peppers on cous cous.  Market day today so we were able to get some lovely stuff from Nigel from New Forest Meats.  He quite agrees with our propensity to char things!

goldfinches said:

I made a pilaf with garlic, onion, borlotti beans, veggie stock and bulgur 

How do you cook your bulgur??  Just in the stock with the onion & garlic and add the beans after???

I put in the oil, then added the garlic to sweat until it smelt nice, added onion and cooked it until it was translucent then added the fresh beans and stirred the pot so that they were coated in oil. I immediately added hot stock, bay leaves and dried bulgur that I had previously rinsed until the water ran clear. I brought it up to bubbling boil and moved the pot to the slow cooker, covered it and left it cooking by the window. An hour or so later I stirred the pot and tasted a bean and decided it was done and turned it off. The beans started off flecked with pink and all went whitish cream while they were cooking and a very few split but most stayed in their skins and were soft when squished between my fingers. I use 100g bulgur for 500ml of stock as I like the end result loose and gloopy in texture, the directions on the packet I have suggest 125g per 500ml of liquid.

This evening it's soft boiled egg with new potatoes, peas, carrots, courgettes and swiss chard followed by apricots and iced coffee.

Islandmaid

We’re going out to dinner tonight, it’s a restaurant we know well and they are happy for me to ‘Ketofy’ things, they are putting us in their private dining room so it will just be us, and I’m really looking forward to it 👍