What’s for Dinner

[richardandtracy]

I cooked a Matthews Turkey roll roast, roast potatoes, roast onion, stuffing, broccoli, sprouts, cauliflower and carrots with gravy. This was followed by salted caramel cheesecake - which I didn't make, as my cheesecakes are to rich for my younger daughter to eat. Perfect evening meal after a lovely day.

Regards,

Richard.

[Mabel Figworthy]

Aren't we all eating well ?

We had a home-made focaccia-pizza last night, slightly different his & hers toppings (mozzarella for me, cheddar for him; mostly black olives for me, mostly green for him) on a bread base made with a leavin/starter instead of yeast, worked well! This was the second half of the dough, we had the first half two days earlier and that was less successful because I'd copied down the oven temperature wrong... I really should know by now that you do NOT bake a focaccia at 180 degrees C! (Still, the topping was nice )

[Roland]

Looks yummy!

We are eating much better than previously.

The first week things really hit here, and people were stocking up on toilet paper, I was lined up to pay for my groceries. The woman in the lane next to me had two full size grocery carts. One was full of large bottles of pop. The other was stacked high full of potato chips. I looked at my cart....no pop, no chips, no cookies, no candy, no desert of any kind. It hadn’t dawned on me to even walk down those aisles. I had beef, chicken, vegetables, fresh and frozen.

[mags]

It all sounds yummy
Today we are having pot roast beef, yorkshire pudding, new potatoes, carrots and runner beans - in essence a Sunday dinner but I get my shopping delivered on Mondays so needs must

[Serinde]

spag bol tonight. Aren't freezers grand.

[Mabel Figworthy]

Last night was sweet potato satay curry, and whenever I make it DH asks suspiciously "what else is in there?" - he is NOT one of nature's vegetarians !
But as always, once he's got it on his plate he eats it happily and doesn't miss the meat.

Recipe (serves 4):

• Fry 1 large chopped onion until softened. Add 2 grated cloves of garlic and 1 inch grated ginger and fry for 1 min until fragrant.
• Stir in 3 tbsp red curry paste, 1 tbsp smooth peanut butter, and 500-600g sweet potato in chunks. Add 400ml coconut milk and 200 ml water.
• Bring to the boil, then simmer uncovered until the sweet potato is beginning to soften, 15-20 mins. Stir often to make sure the potato cooks evenly.
• Stir in 200g baby spinach and the juice of 1 lime and cook for a further 5 mins to wilt the spinach. Sprinkle with chopped cashews and coriander.

[Serinde]

Are the cashews raw or roasted, Mabel? Sounds delish!

Fish & chips tonight. (Salad rather than chips for me, though.)

[Mabel Figworthy]

I just use the salted ones we have as a snack occasionally anyway, which I think are roasted, but it's mostly about the added crunch so whatever you prefer/have in the house! (You could even use toasted seeds, or crisped-up breadcrumbs)

[Serinde]

I could throw in some cooked chicken for our meatavors, couldn't I...?

[Mabel Figworthy]

Or fish - You could, when stirring in the spinach, pop some chunks of white fish on top (or prawns), cover for 5 mins and it will be cooked; you can then easily serve the curry with or without the fish because it's not stirred in.

[mags]

Tonight will be fish chips and mushy peas delivered by our village pub

[Serinde]

Good thinking! We are spending a small fortune getting a weekly carry-oot from our local pub/restaurant, but it's all in a good cause! And the food is fab!

[Mabel Figworthy]

Hmm, I think we may have to do a little supporting of the local economoy soon....

[mags]

We have been having a meal delivered by our local pub every week of the lockdown. Wouldn't like them to go out of business.

Today we are just going to have bacon egg beans mushrooms and toast. Hubby is off playing golf and I am going to (hopefully) have an arty crafty day to myself so wanted something quick and easy to prepare.

[Mabel Figworthy]

Going back to my Dutch roots with an Indonesian beef curry tonight (rendang). Takes a long long time to cook, but can do so mostly unsupervised so I can get on with getting an article written for which the deadline is next week

[Serinde]

Spatchcock (chicken; is that obvious?) and coleslaw. It's trying to be a warm day again.

[wendywombat]

I was thinking of cooking my chicken Spatchcock...but it's gone back to winter here!! Brrrrrr and Rain!!

[Serinde]

Yeah, it's now normal temperatures but what's with the wind? Anyway, Sunday roast this week is pork -- good for all kinds of quick meals during the rest of the week. *Goes off to make applesauce*

[Mabel Figworthy]

Yesterday I tried out a new recipe for mushroom lasagne. I wasn't sure about some of it as the enormous quantities of mixed mushrooms, though fried with onions, white wine, fresh herbs and garlic, didn't have any salt added whatsoever. Now I'm not a salt addict but I do find food cooked without salt a bit challenging to enjoy. However, there was quite a goodly amount of grated pecorino cheese in the bechamel sauce, plus mozzarella scattered between the layers of pasta, so I decided to stick with the recipe (I did offer DH the option of added pepper salami as he is not really one of nature's vegetarians, but he manfully agreed to try it as it was first).

This was definitely The Right Thing To Do - it was delicious and didn't need any extra seasoning whatsoever! (And DH didn't mind the lack of animal protein.)

Here's the recipe if anyone would like to try:

MUSHROOM LASAGNE
Fry 2 chopped onions until softened. Add 2 chopped cloves of garlic and 10g chopped fresh Italian herbs and fry for 1 min. Add 800-900g roughly chopped mixed mushrooms and fry over a high heat until the mushrooms have lost most of their liquid. Pour in 100ml white wine and cook off the alcohol for 1 min. Leave to cool.
Preheat oven to 180°.
Make a bechamel sauce from 500g milk, 40g butter and 40g flour. Stir in 90-100g grated pecorino (or parmesan) and season with pepper and nutmeg.
Spread a little sauce in a baking dish. Layer with fresh lasagne sheets, half the mushroom mixture, a third of the sauce and ½ a ball of mozzarella sprinkled with pepper; repeat. End with lasagne sheets, the remaining sauce and 40g grated pecorino. Bake for 30 mins.

[Serinde]

Meatloaf tonight, I think. A bit autumnal, but it's clouding over here again and I know tomorrow it's scheduled to bucket All Day.