Louisej3
VIP Member
Honestly anything that we have in the cupboards ir fridge
Tonight it will be pasta, cheese, ham, mayonnaise
Sometimes we have it with chicken, bolognese sauce and cheese
- Notice
Tonight it will be pasta, cheese, ham, mayonnaise
Sometimes we have it with chicken, bolognese sauce and cheese
Prodcon21
Chatty Member
It went well. Hooray. Even the 22 month old asked for more!Moroccan meatballs and cous cous. Never done it before - so might end up with chicken nuggets and chips...
50sGirl
VIP Member
Faggots and roasties.
Followed by Apple and raspberry plait.
Had some eating apples that had started to go wrinkly and I didn’t want to throw them out so thought I’d use them up. Also no blackberries so improvised with raspberries. I’m quite pleased with how it turned out, even if I do say so myself.
Followed by Apple and raspberry plait.
Had some eating apples that had started to go wrinkly and I didn’t want to throw them out so thought I’d use them up. Also no blackberries so improvised with raspberries. I’m quite pleased with how it turned out, even if I do say so myself.
I made it this week although have never been to Wagamama so didn’t know it was from there?!I’m going to attempt wagamama chicken katsu curry tonight
Tonight was
Slow cooked beef dopiaza (after giving the onions the attention they require first)
Leftover dal from the freezer
Paratha
also had panipuri for starter (most fave Indian street food)
Attachments
bubbletea123
VIP Member
Steak on the BBQ, with potatoes (roasted w/ thyme, garlic, olive oil, salt and pepper) and some roasted veg.
Blahblah93
VIP Member
Mushroom rice, methi chicken, aloo matar, cucumber, onion and mint salad. All homemade but cooked some shop bought bhajis, naan and poppadoms.
Nom nom nom.
Nom nom nom.
Kaydeelaydee
VIP Member
Bacon, onion and mushroom this....
It's called a crustless quiche. If you're a purist, it's not a quiche. It is however an absolute doddle to make and tastes great. Just had with boiled potatoes and baked beans.
If anyone is interested I used the recipe method I found on scrummylane.com
It's called a crustless quiche. If you're a purist, it's not a quiche. It is however an absolute doddle to make and tastes great. Just had with boiled potatoes and baked beans.
If anyone is interested I used the recipe method I found on scrummylane.com
Influenced
Chatty Member
M&S something that the husband bought. Like probably the worst thing they sell there knowing him. It's like mecca to me but without fail he will go there and say they have nothing nice 
To be fair I did tell him to get me mini poppadums and the Indian dips so would be happy with that for dinner, plus the rest of the bottle of wine in the fridge possibly followed by the bag of onion rings I also made him buy. Good times
To be fair I did tell him to get me mini poppadums and the Indian dips so would be happy with that for dinner, plus the rest of the bottle of wine in the fridge possibly followed by the bag of onion rings I also made him buy. Good times
bubbletea123
VIP Member
I made this for us last night. There are two of us and it lasts us three nights.
We make a few adjustments, we don't use the fontina cheese, we do 2 cups of mozzarella instead. We do extra mushrooms, and instead of summer squash, we do eggplant/aubergine. And when we put the pasta bake in the oven, we cover it with foil for the first 15 minutes, then uncover it for the last 15, so the top is nice and crispy but not burnt. We sometimes add some chorizo too.
I make the marinara sauce:
Olive oil
1 can diced tomatoes, inc juice (796ml)
1 white onion (replaces onion in roasted vegetables)
2 garlic cloves, minced
1 teaspoon dried oregano (or adjust to taste)
1 teaspoon basil (adjust to taste)
Salt, to taste
Pepper, to taste
Pinch of sugar
Heat olive oil, saute onion and garlic until soft.
Add tomatoes, oregano, basil, salt, pepper, and sugar.
Bring to a boil, then reduce heat to a simmer, cover for 20 minutes. Then simmer uncovered for another 20 minutes.
Season with additional salt or sugar if needed. Remove from the stove and use all of the sauce for the pasta bake.
www.foodnetwork.com
We make a few adjustments, we don't use the fontina cheese, we do 2 cups of mozzarella instead. We do extra mushrooms, and instead of summer squash, we do eggplant/aubergine. And when we put the pasta bake in the oven, we cover it with foil for the first 15 minutes, then uncover it for the last 15, so the top is nice and crispy but not burnt. We sometimes add some chorizo too.
I make the marinara sauce:
Olive oil
1 can diced tomatoes, inc juice (796ml)
1 white onion (replaces onion in roasted vegetables)
2 garlic cloves, minced
1 teaspoon dried oregano (or adjust to taste)
1 teaspoon basil (adjust to taste)
Salt, to taste
Pepper, to taste
Pinch of sugar
Heat olive oil, saute onion and garlic until soft.
Add tomatoes, oregano, basil, salt, pepper, and sugar.
Bring to a boil, then reduce heat to a simmer, cover for 20 minutes. Then simmer uncovered for another 20 minutes.
Season with additional salt or sugar if needed. Remove from the stove and use all of the sauce for the pasta bake.
Baked Penne with Roasted Vegetables | Recipes
Look at this recipe - Baked Penne with Roasted Vegetables - from Giada De Laurentiis and other tasty dishes on Food Network.
www.foodnetwork.com
50sGirl
VIP Member
Oh I fancy a baguette now.I had baguette with butter and it was so boring but literally all I wanted
Has anyone else found they have way more cravings for things now?
I think it must be psychological because we can’t just pop out for things like we used to, but almost every day I think “aw I really fancy some ____”
