Army Rumour Service

Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

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

Ravers

LE
Kit Reviewer
Book Reviewer
Chinese style salt and pepper chicken with honey and soy dressing and garlic chow mein.

Homemade chocolate cake to finish.

A strong win at dinner this evening.

A06A3FD4-55A1-4EE7-8839-DAEE057BA048.jpeg
6C0B6D62-FF40-4DEF-A87B-095DB9A8BB99.jpeg
 
Tonight's efforts

L'aperitif
20200926_170525_resized.jpg


Tomato and shallot tarte tatin, with oregano and fried capers
20200926_190957_resized.jpg


Pork belly, lentils vert, apple and cinnamon chutney
20200926_193857_resized.jpg


Pear and frangipane tart
20200926_203429_resized.jpg


Plated with vanilla ice cream and lavender honey
20200926_203834_resized.jpg
 
Tonight's efforts

L'aperitif
View attachment 507516

Tomato and shallot tarte tatin, with oregano and fried capers
View attachment 507517

Pork belly, lentils vert, apple and cinnamon chutney
View attachment 507520

Pear and frangipane tart
View attachment 507523

Plated with vanilla ice cream and lavender honey
View attachment 507524
Brilliant. Again. By the by, there is now quite a bit of British charcuterie available outside of delis / online shops, certainly in Waitrose, and Budgens in Swanage (other seaside towns svailsble ).
 

Grownup_Rafbrat

LE
Book Reviewer
Tonight's efforts

L'aperitif
View attachment 507516

Tomato and shallot tarte tatin, with oregano and fried capers
View attachment 507517

Pork belly, lentils vert, apple and cinnamon chutney
View attachment 507520

Pear and frangipane tart
View attachment 507523

Plated with vanilla ice cream and lavender honey
View attachment 507524
Can I just say, on behalf of everybody here? Twat!

Every time you post we all look bad. Can't you just make beans on toast or something for a change?

(Obviously in reality I am mega-impressed, although I wouldn't make some of your wine choices)
 
Last edited:
Breakfast sandwich
20200927_101503_resized.jpg

20200927_101600_resized.jpg
 
Is that just whole bakers you've done as hasslebacks? I was taught to use a medium spuds halved, a tray would take about half an hour. How long are you baking those monsters for?...

JB

Yes, whole baking spuds. Took approximately 14 years 6 months, 3 days and one hour, 5 minutes. 14 years, six months and three days to remember to make the bloody things, and an hour and five minutes to actually cook them. Truth be told, an hour and 15 would have been better.

Much longer than your half an hour, but still much less time than the meat took, so we weren’t waiting for the spuds to finish before we could eat.
 

Latest Threads

Top