Tonight I cooked..........

Grownup_Rafbrat

LE
Book Reviewer

Grownup_Rafbrat

LE
Book Reviewer

Gout Man

LE
Book Reviewer
In the gardening forum I posted a picture of a rather large courgette.
I sliced it baked it with olive oil and pulped it to add to a sauce for spaghetti bolognaise. Garlic and the usual seasoning and it was wonderful, one way of getting the kids to eat their veg.

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Allotment vegetable tray bake in olive oil. Spuds, courgettes, carrots, tomatoes and parsley. Onions shop bought!
Served with a bit of chicken. Nice.
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My take on my father’s grilled marinated lamb chops. It’s very difficult to buy the chops as thin as we used to get them, even a local butcher doesn’t cut them like that.

Season a lamb steak then put in olive oil, white wine vinegar, bay & garlic overnight, then when ready to cook put the marinade in an oven dish with halved baby tomatoes & bake alongside oven chips. Cook lamb steak in griddle pan.

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Ready for lift off:
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I knocked up a jar of currywurst sauce this morning , there was a recipe on here somewhere but I couldn't remember it so threw in what I could remember
Cheap Lidl tomato sauce water, curry powder, finely diced shallot ( sauted with the curry powder, paprika smoked paprika, spicey paprika some garlic, a squeeze of ginger paste and cooked in a good squeeze of tomato paste ) then the whole lot simmered for about a half hour and filled a glass jar freshly washed and filled with boiling water to sterilize it
It was good
tonight I used it to make Zigeuner sauce, diced red pepper and onions lightly fried until soft then added to the curry sauce from this morning heated gently while I boiled some lovely little jersey royals , and fried up schnitzels of tenderised pork , floured ; egged and covered in panko breadcrumbs
what more needs said
It was as good as any zigeuner schnitzel I ever had in Germany , and I lived there for 19 years
would have been better with chips , but her indoors is having problems with fatty foods at the moment (waiting to get her gall bladder removed )
 
Today, we have changed it up once again, and shall have breakfast for a late lunch...
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a prime ribeye...
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eggs done up in the leavings, this time sunny side up...
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Not a bad little plate, if I do say so myself...
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Maybe I will go for something different for tonight's dinner...

Perhaps a nice steak or something.
 

Tyk

LE
Today, we have changed it up once again, and shall have breakfast for a late lunch...
View attachment 489739
a prime ribeye...
View attachment 489740
eggs done up in the leavings, this time sunny side up...
View attachment 489743
Not a bad little plate, if I do say so myself...
View attachment 489741
Maybe I will go for something different for tonight's dinner...

Perhaps a nice steak or something.
Isn't there a risk you will get bored with the same thing all the time?






Maybe poach or scramble the eggs for a change?
 
Isn't there a risk you will get bored with the same thing all the time?






Maybe poach or scramble the eggs for a change?
I sometimes scramble my eggs for breakfast, done in a nice amount of butter at a low heat.
*

I sometimes scramble my eggs for breakfast, done in the leavings from my steak at medium heat.
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I sometimes scramble my eggs for brunch or lunch, done in a nice amount of butter at low heat with no stirring to produce an omelet, which I will fill with a bit of cheese, veg, and bacon. And as much sliced steak as I can.
*

I sometimes have sausage... gravy over some biscuits with my eggs for breakfast, done scrambled, over easy, or sunny side up.
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Sometimes I am not very hungry, and just have a light salad.
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A lot of the time, when I am feeling rather hungry, I just have a couple of steaks.
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*Pictures are in the thread somewhere... however, I cannot find them on my laptop at the moment.
In any case, I am sure you can image what might be in them.
 

Grownup_Rafbrat

LE
Book Reviewer
The Black Bun. We tried a slice with custard for tea.

It was still warm, having been cooked in the morning and left in the tin all afternoon. The cake part is very dense, but has a lovely texture when eating.

It was delicious. I will definitely make it again when this one is gone.
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Kirkz

LE
I’ll be interested in how you get on with it as I have been looking at getting one.
Probably get divorced from it.
 
Isn't there a risk you will get bored with the same thing all the time?






Maybe poach or scramble the eggs for a change?

Don't be bloody stupid. It's steak.






Poached or scrambled eggs just won't work.
 
Thai chicken with garlic. Lots of garlic.

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I'll have some vegetables tomorrow.
 

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