I made a fruit cake last week, and some brownies. No brownies left, I’m afraid, but here’s some fruit cake. . .
I am determined to make crumpets this year. I don’t have any rings, but our smallest frying pan holds around 500ml. I reckon that’ll make a serious f*ck-off crumpet. Ha, Warburtons. You call that a giant crumpet? This is a giant crumpet. . .
And now I’m craving a sultana scone rather than the blueberry porridge bars that I’ve just put in the oven.
I’ve pimped them, mind.
There were no walnuts in the recipe and I’ve gone COMPLETELY wild and added some.
I be honest, once they had cooled down enough to eat they were a little stodgy and undercooked on the bottom so you’re not missing much. I should either have given them a couple more minutes (which might have charred the tops) or preheated the pizza stone I cooked them on.
I will shortly be finishing off the curry I made last night – potatoes, squash, chick peas and kale. The forecast is for the duvet to levitate tonight.
January’s not out yet but Grey Area’s set the bar extremely high there with a very early candidate for Post Of The Year, beautifully tee’d up by Moose’s outstanding support ect ect.
Cooper’s Pale for me. I avoid the problem by drinking it very carefully and leaving the crud in the bottom. According to my stepson you’re suppose to roll the bottle on its side before you open it to distribute the crud.
Nonsense.
Bottle conditioned beers are supposed to be carefully opened and poured so as to give a clear glass of beer and leave all the sediment in the bottle.
The sediment’s only yeast, so it’s probably quite good for you, but usually it spoils the taste of the brew if it gets mixed in. And yes it probably would cause an increase in farting for some.
I always blame the water Hook Norton use. They have their own spring, and the local rock has a lot of iron in it. Whatever, I turn into Monsieur Le Petomane after about half a pint of draught Hooky.
Yeah, I’ve seen a number of bar staff do the bottle-rolling thing. Bit of pretentious theatre if you ask me. Just pour it with the sediment and it’ll stir itself. Having said that, when Sparkling Ale is on draught I don’t get the gas, but the hangovers are still incredibly painful (another reason I stopped).
Bacon & Lentil Soup.
Made some last week in my soup-maker. Minus the recommended herbs (didn’t have any in the house) but with garlic, extra onion and a few chillies to compensate.
It tasted magnificent but is now all gone, sorry.
It pissed down most of the day, no nothing for it but to have a bit of a poncey culinary Sunday. For lunch we had lamb cutlets spiced with fennel, a typically good Rick Stein recipe from his India book. The cutlets were fried in chilli, fennel and cardamom-infused batter, and I ended up with twice as much as I needed, on account of how it’s hard to beat half an egg white. So for supper I decided to have a go at turning it into pancakes (I put the egg yolk back in). They turned out really well with a topping of cucumber, coriander, h/b egg and some leftover cucumber raita on top.. The chilli gave the mixture considerably more welly than your average pancake. The recipe called for simmering the chops in milk with a whole bunch of spices which you then use in the batter, but you probably could use plain milk instead.
Linguine Carbonara, green salad, cheap-ass Champagne.
God, I love homemade Carbonara – so simple, so delicious, that inspired twinning of freshly-grated Parmesan with freshly-grated nutmeg. Peasant food fit for a King / Queen.
Sorry though, it’s all gone. *Burp*, oops beg pard.
I made some cranberry muffins last night for my work mates. I got sidetracked and then it suddenly dawned on me they were still in the oven. So I leapt off the settee and threw myself into the kitchen, yanked open the oven door and whipped out the tray of muffins burning my hand in the process and threw them across the counter. They were blackened but ok for me to eat.
Anyhow. It made me think had I not dashed across the room like a mad man they would have stayed in the oven for approximately 2 seconds longer. And would that have made matters much worse? Probably not.
I made an apple pie, which was wonderful (if I do say so myself). Couldn’t be arsed to make custard so it was tinned which was gorgeous and very slutty. *scrapes out tin*
Mmm yes “proper” custard is dull. Pre made is where it’s at. The sluttiest is a carton, corner bitten off, consumed in street. A tin at home is quite classy.
Made a steak and vegetable pie for lunch yesterday. Went slighly off-piste and added Guinness and a spoonful each of English mustard and horseradish. It tasted divine and we have more left for dindins tonight. I need to brush up on my shortcrust skills. Without getting all mumsnet can anyone suggest why, when I blind-bake trhe base it pulls back from the top edge of the pie tin?
GCU Grey Area says
Mmm, nom-nom-nom.
I made a fruit cake last week, and some brownies. No brownies left, I’m afraid, but here’s some fruit cake. . .
I am determined to make crumpets this year. I don’t have any rings, but our smallest frying pan holds around 500ml. I reckon that’ll make a serious f*ck-off crumpet. Ha, Warburtons. You call that a giant crumpet? This is a giant crumpet. . .
Scarlet says
And now I’m craving a sultana scone rather than the blueberry porridge bars that I’ve just put in the oven.
I’ve pimped them, mind.
There were no walnuts in the recipe and I’ve gone COMPLETELY wild and added some.
Gatz says
I be honest, once they had cooled down enough to eat they were a little stodgy and undercooked on the bottom so you’re not missing much. I should either have given them a couple more minutes (which might have charred the tops) or preheated the pizza stone I cooked them on.
Dave Ross says
Mmmm lovely, prefer my scones plain but the sultana ones are lovely too….
Sausage Casserole followed by cheesecake yesterday. There’s some left in the fridge, help yourself….
Twang says
Mmmm lucky devil. Had hangover addressing full English brunch and have prawn balti planned for later…
davebigpicture says
Pulled pork tonight. It’s almost Guinness o’clock.
Moose the Mooche says
What are you having to eat etc.
davebigpicture says
Boom, tish!
Twang says
I always think “pulled pork” sounds a bit rude.
GCU Grey Area says
Haggis lasagne for tea tonight. Gert lush.
Gatz says
Multiculturalism on a plate right there.
GCU Grey Area says
It’s fab. Just replace the mince with a Howies haggis*. Haggis samosas would be good. Go nicely with my Brussel Sprout bhajis.
*Other Haggi Are Available.
Moose the Mooche says
Haggis and sprout bhajis? Planning to put in a shift as a foghorn?
Gatz says
I will shortly be finishing off the curry I made last night – potatoes, squash, chick peas and kale. The forecast is for the duvet to levitate tonight.
GCU Grey Area says
Fortunately, I appear to be Sprout-negative. They don’t turn me into Chuffy the Chuff-Monster. Hook Norton ales do. Oh dear, yes.
Moose the Mooche says
Sprout negative? Two wheels bad.
Jeff says
January’s not out yet but Grey Area’s set the bar extremely high there with a very early candidate for Post Of The Year, beautifully tee’d up by Moose’s outstanding support ect ect.
Harold Holt says
I have a similarly unfortunate relationship with Cooper’s Sparkling Ale. Love it, but can’t live with it. I blame the sediment in the bottled version.
mikethep says
Cooper’s Pale for me. I avoid the problem by drinking it very carefully and leaving the crud in the bottom. According to my stepson you’re suppose to roll the bottle on its side before you open it to distribute the crud.
Mike_H says
Nonsense.
Bottle conditioned beers are supposed to be carefully opened and poured so as to give a clear glass of beer and leave all the sediment in the bottle.
The sediment’s only yeast, so it’s probably quite good for you, but usually it spoils the taste of the brew if it gets mixed in. And yes it probably would cause an increase in farting for some.
mikethep says
I know, you were supposed to laugh at that bit.
GCU Grey Area says
I always blame the water Hook Norton use. They have their own spring, and the local rock has a lot of iron in it. Whatever, I turn into Monsieur Le Petomane after about half a pint of draught Hooky.
Harold Holt says
Yeah, I’ve seen a number of bar staff do the bottle-rolling thing. Bit of pretentious theatre if you ask me. Just pour it with the sediment and it’ll stir itself. Having said that, when Sparkling Ale is on draught I don’t get the gas, but the hangovers are still incredibly painful (another reason I stopped).
Mike_H says
Bacon & Lentil Soup.
Made some last week in my soup-maker. Minus the recommended herbs (didn’t have any in the house) but with garlic, extra onion and a few chillies to compensate.
It tasted magnificent but is now all gone, sorry.
Twang says
Recipe please.
minibreakfast says
Mr B has just put the pork in.
.
.
.
.
We’re having chicken for dinner though.
Moose the Mooche says
Oho!
Jeff says
[SINGS] “I feel like porkin’ tonight…”
Phil Pirrip says
Sunday night tea – Ciabatta (freshly baked this afternoon), some St Agur cheese and a couple of glasses of aussie shiraz
Harold Holt says
A great big garlicky chicken risotto. Not so summery but who cares. The weather has moderated to ‘fantastic’ here in Sydney.
mikethep says
It pissed down most of the day, no nothing for it but to have a bit of a poncey culinary Sunday. For lunch we had lamb cutlets spiced with fennel, a typically good Rick Stein recipe from his India book. The cutlets were fried in chilli, fennel and cardamom-infused batter, and I ended up with twice as much as I needed, on account of how it’s hard to beat half an egg white. So for supper I decided to have a go at turning it into pancakes (I put the egg yolk back in). They turned out really well with a topping of cucumber, coriander, h/b egg and some leftover cucumber raita on top.. The chilli gave the mixture considerably more welly than your average pancake. The recipe called for simmering the chops in milk with a whole bunch of spices which you then use in the batter, but you probably could use plain milk instead.
Harold Holt says
Is that recipe available online to your knowledge ? Sounds right up my alley. Or maybe just Rick Stein’s official name for it ?
mikethep says
And here it is (all his Indian recipes are online).
http://www.bbc.co.uk/food/recipes/lamb_cutlets_spiced_with_71223
Jeff says
Linguine Carbonara, green salad, cheap-ass Champagne.
God, I love homemade Carbonara – so simple, so delicious, that inspired twinning of freshly-grated Parmesan with freshly-grated nutmeg. Peasant food fit for a King / Queen.
Sorry though, it’s all gone. *Burp*, oops beg pard.
Clive says
I made some cranberry muffins last night for my work mates. I got sidetracked and then it suddenly dawned on me they were still in the oven. So I leapt off the settee and threw myself into the kitchen, yanked open the oven door and whipped out the tray of muffins burning my hand in the process and threw them across the counter. They were blackened but ok for me to eat.
Anyhow. It made me think had I not dashed across the room like a mad man they would have stayed in the oven for approximately 2 seconds longer. And would that have made matters much worse? Probably not.
RubyBlue says
I made an apple pie, which was wonderful (if I do say so myself). Couldn’t be arsed to make custard so it was tinned which was gorgeous and very slutty. *scrapes out tin*
I do like a good scone though. Mmmm, carbs.
Twang says
Mmm yes “proper” custard is dull. Pre made is where it’s at. The sluttiest is a carton, corner bitten off, consumed in street. A tin at home is quite classy.
MC Escher says
Made a steak and vegetable pie for lunch yesterday. Went slighly off-piste and added Guinness and a spoonful each of English mustard and horseradish. It tasted divine and we have more left for dindins tonight. I need to brush up on my shortcrust skills. Without getting all mumsnet can anyone suggest why, when I blind-bake trhe base it pulls back from the top edge of the pie tin?