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What's cooking tonight?
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tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Mon Nov 15, 04 6:23 pm    Post subject: Reply with quote
    

Tonight we're having pasta with aubergines (the last two of my pathetic crop) & butter beans. Yesterday we had a really nice stir fry of Kale (Cavollo Nero) chopped walnuts and mushrooms with chilli, soy sauce and a touch of rice vinegar

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Mon Nov 15, 04 6:25 pm    Post subject: Reply with quote
    

We're having chilli tonight, too as himself has a cold and a sore throat. So it's medicinal. Does anyone else use chilli or curry when they are under the weather a bit? There's research somewhere that says curry shortens the duration of a cold.

I tend to think of indian and mexican as summer dishes, to use up the stewing meat when it's too hot for stews and hotpots and things. mashed potato is my ultimate winter dish, but I love beef bourginonne (sp?) and steak and shallot pie (with mashed potato, naturally!)

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Mon Nov 15, 04 6:31 pm    Post subject: Reply with quote
    

I always like something really hot when I've got a cold, don't know if it helps though

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 28098
Location: escaped from Swindon
PostPosted: Mon Nov 15, 04 6:33 pm    Post subject: Reply with quote
    

I see we are all keeping the meat down to a small part of the dish or not at all!

Logically hot foods should be summer fayre, but I like herby and spicy food and hence when the herbs run out in winter, turn to the dried spices, and then when wee have herbs again, we are usually a little fed up of hot anyway and drop hot food by and large for the summer.

jema

alison
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Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Mon Nov 15, 04 7:56 pm    Post subject: Reply with quote
    

why logically hot food should be in the summer. I prefer a hot dish in the winter to really warm me up.

A cooling meal, or cold one, like a variation on salad will do me in the summer

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 28098
Location: escaped from Swindon
PostPosted: Mon Nov 15, 04 7:56 pm    Post subject: Reply with quote
    

alison wrote:
why logically hot food should be in the summer. I prefer a hot dish in the winter to really warm me up.

A cooling meal, or cold one, like a variation on salad will do me in the summer


Hot food activates the sweat glans to keep you cool

jema

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Mon Nov 15, 04 8:01 pm    Post subject: Reply with quote
    

We just had something my better half referrs to as 'Beef Pile Up'.

Basically, it's wholemeal toast with a layer of thick slabs of beef (left over from yesterdays short rib roast), with a pile of sliced ad fried mushrooms on top (blewits today) and then cheese, the whole schebang put under the grill. Very, very good.

We had that with some cous-cous (a simple one with some peppers, onion, celery, flavoured with mustard and balsamic vinegar, obviously made with stock. Very good too.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 28098
Location: escaped from Swindon
PostPosted: Mon Nov 22, 04 9:42 am    Post subject: Reply with quote
    

Tonight I plan to kick of a vegetarian themed week, with rotis, a simple dhal and peanut and carrot raita, plus possible some spinich dish or other.

By aiming to be totally veggie for the next few days, it should force some imagination into the cooking

jema

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Mon Nov 22, 04 11:21 am    Post subject: Reply with quote
    

Tonight we'll have some kind of veggie pasta

Bambooflyrod



Joined: 01 Nov 2004
Posts: 2
Location: Darlington
PostPosted: Mon Nov 22, 04 9:47 pm    Post subject: Reply with quote
    

Today, Mrs Nesbitt popped up to visit and we did a swop. Some pf her Piccallili for some of my Pate which I made yesterday (Pork with herbed chicken and green bean. Added a bit of chilli for extra kick). So, tonight, I had a couple of thick slices of Pate with the Piccallili. Washed down with a glass or two of red.

Very yummy. Thanks Denise.

Ian

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Mon Nov 22, 04 10:10 pm    Post subject: Reply with quote
    

Boiled gammon with mustard sauce, jacket potatoes, leeks and carrots.

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Mon Nov 22, 04 10:26 pm    Post subject: Reply with quote
    

Can I have the recipe for mustard sauce, please? It sounds lovely.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Tue Nov 23, 04 8:21 am    Post subject: Reply with quote
    

It's a cheaty version.
275ml whipping cream
2 tbsp Dijon mustard
Some tabasco
Mix in a small saucepan, and simmer until you are happy with the thickness. I usually make half this quantity for 4 people.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 28098
Location: escaped from Swindon
PostPosted: Sat Nov 27, 04 4:34 pm    Post subject: Reply with quote
    

Tonight is an Egg Plant Raita, Tarka Dhal and probably a spicy Basmatic vegetable Pilau.

All very basic really, doubt Tahir will be impressed But I am quite enjoying this sort of thing for a change.

jema

Mrs Fiddlesticks



Joined: 02 Nov 2004
Posts: 10460

PostPosted: Sat Nov 27, 04 8:37 pm    Post subject: Reply with quote
    

We've been helping at the school Xmas Bazaar so I did a quickish pasta supper. Whilst the pasta was cooking I sauted onions, bacon bits, mushrooms, a diced green pepper, a good handful of sliced black olives and in the final minutes of cooking some halved cherry tomatoes. Poured all over the pasta and served with lots of parmesan shavings. Fraid pud was a frozen apple danish bar thingy - its been cold today and we needed a good hot pud and thats all I could find ready made in the freezer.

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