General Chat

Deb that sounds a nice snack.

Yes Debbie, that sounds really tasty, and I will try it.
Julia in Derbyshire

Ann in gloss and Julia

It is really nice Im glad you got what i was trying to say :))))

Deb

EDIT

Maybe i should
writea book :))))

Deb, I would think you could also use brie if you had that and not feta.

Ann
I go with the same all the time see i need some new idea's

Help

Deb ::)

WOW!!!

It is working, I am so delighted that this thread is developing. Maybe we should design our own book!

I am going to have to print these and put them away, I have seen to many good threads suddenly disappear,

Can anyone else please print these?

Ann in Glos

Salmon Steaks make great Salmon Quiche Lorraine or if you do not have the pastry or the ingredients you could make them into Salmon Pie instead of Shepherds pie,

Cook the salmon as you would nortmally then bereak into reasonavble size pieces, fry off the onions and the chopped up bacon and then add the tomatoes, when cooked add any of the other ingreients that you have. Cook the potatos and mash adding the cheese or simply grate and place on top of the pots. Bake in oven as you would a shepherds pie.

Having had 6 children to bring up , one set of parents who lived with us and a husband who did shift work we had many expeimental meals.
I have made many dishes form whatever was in the cupboard,.

I wait until tomorrow to see what you made


Bye for now

Bridget

Bossy boots

This thread is great im glad you done it

Im going to have a go on the idea's

my family wont know what's happend. I will just say oh its something i made up :)))) they wont belive me but here's hopeing ::::))))))

Deb

EDIT

I have already printed as i dont wont to loose

Ann,
I didnt think I would be the only one to do that,its so tasty....Im going to try with a chicken tonight sauce as you suggested....hubby doesnt like mushrooms,so will find another.

Can anyone tell me where I get that cheese in the first recipe as Ihavent heard of it before.I dont experiment so much these days as hubby will only eat "normal food".
Kay

I am sure you can get it on the cheese department, not fresh, packaged.

You can get a nice light Spanish sauce, not sure if it is chicken tonight, and you can get a chicken tonight that is a french one (a white sauce)

Bridget, thank you, I did the salmon as you suggested in a fish pies, also used half a can of condensed mushroom soup as I don't like things too dry, it was very tasty and OH enjoyed it. Full marks thank you.

Debbie,

Just loved the french stick.....with Onions & Toms & Garlic & Feta,

Cant wait to try it....Thanks

Bridget I have copied all the recipes to a word doc.

Ann
Glos

Ann in Glos


i have sent a PM this morning

Bridget

No more recipes??

Going to find something to do with chicken thighs other than what I normally do (i.e. barbecue them or cook them in a bottled sauce in the oven or slow cooker.

Had any more thoughts Bridget re your idea?

Julia, what was the pork like?

Ann in Glos, Were having the pork tonight, and really looking forward to it. Don't normally marinade the meat first when making stroganoff, so it should be interesting.
Julia in Derbyshire

Sorry everyone, really busy today and just had a lot of info re tree. Friends flying out tomorrow so promise to put at least two more recipes on here in the late morning.
Jet and Joe unsettled as I think we may be heading for a thunder storm.

Bye Bridget

Julia, I will be waiting with baited breath!!!

Here goes Bridget, as requested. I'm afraid I am a very plain cook!!


LAMB CASSEROLE.

Serves 4-6.

15 ml Sunflower Oil
600 g Stewing Lamb, cubed.
1 Onion, chopped.
2 Cloves Garlic, crushed
2 Sticks Celery, sliced
2 Carrots, peeled and sliced
5 ml Mixed Herbs
1 Packet Minestrone Soup Powder
200 ml Water
1x 400g Can Diced Tomatoes.


- Brown meat in heated oil in a pan.
Remove to a large casserole dish.

- Saute onion, garlic, celery carrots and mixed herbs in pan, until
softened

- Combine soup powder, water and diced tomatoes.
Add to pan and stir until thickened.

- Pour over lamb and bake covered at 160 degrees C for
about 1 and a half hours

Chicken in red wine with mushrooms

Well.... This is what I cooked for dinner tonight and it was well received by OH.

4 chicken thighs, boned and skinned (could use bone in)
3 large mushrooms sliced
half a large onion chopped
2 garlic cloves chopped (add another if you really like garlic)
1/2 can condensed mushroom soup
3/4 can chopped tomatoes
2 rashers bacon cut up into pieces
8 fluid oz red wine
one Tbsp tomato puree
Small can petit pois peas.
Tbsp olive oil

heat oven to 160

Fry chopped onions & garlic in oil, add chicken to brown, put into casserole dish. Add mushrooms and bacon to pan saute lightly, add soup, tomatoes, tomato puree and wine stir and add to casserole. Add peas. place in oven and cook for 2 hours.

Serve with rice.

A very quick pizza for lunch.

Spread a ready made pizza base with ready made pizza sauce. Top with semi sundried tomatoes, ham and diced haloumi cheese. Pop into the oven for a few minutes until cooked, serve and enjoy. You can make it a bigger meal by making a green leaf salad.

Sue xx

Good morning again. Here is a taste of Italy.


900g Monkfish which has been boned and kept whole. Fishmongers will do this for you!

I garlic clove cut into pieces
Rosemary
I onion copped, 2 carrots chopped I stick of celery choped
50 g Mushrooms
25g of butter
45ml of dry Vermouth
30ml of olive oil and 400g tin of tomatoes
grated rind and juice of one large orange#30ml capers chopped.

1. Tie the fish into a fairly neat parcel make cuts in the fish and insert the galic and the herbs
2. Cook the vegetables in butter for about 10mins over a gentle heat and with a lid on.
3. Add the Vermouth and allow to reduce by one half
4. Season and then place the mixture into an oven proof dish, lay the monkfish in the mixture and brush with olive oil and seaon.
5. cook for 35 to 40 minitues basting twice with the oil.
6. After 40 mins remove the fish and keep hot. Add the tomatoes and orange to the vegetables and simmer for 5 minutes.
7. The veg can then either be pureed to make a sauce or eaten as chunky pieces.
Just before serving add the capers and more seasoning if needed.

Sounds more difficult than it really is.

My first time took in total about 75mins , now it is in about 40 mins

Another authentic Italian dish.

Bridget

PS do not forget the chilled bottle of White Wine!