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The 'Here's what I had for dinner last night' thread - Part II - Don't quote pics!
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the beer revolu wrote: »That looks gorgeous.
We have very, very different ideas as to what constitutes "tabouleh-style"!
Mine has evolved to not contain any grains at all.
Sort of like the Turkish variant? Tomatoes, cucumber, onions and parsley in equal quantities with lemon juice and salt?
I used to make mine with couscous, but I find I actually prefer the texture and taste of the quinoa. Can't make it without, my hubby won't eat anything that looks too much like a salad, so I have to keep the grains in.
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Sort of like the Turkish variant? Tomatoes, cucumber, onions and parsley in equal quantities with lemon juice and salt?
I used to make mine with couscous, but I find I actually prefer the texture and taste of the quinoa. Can't make it without, my hubby won't eat anything that looks too much like a salad, so I have to keep the grains in.
That's pretty much it but I don't put cucumber in and use half half parsley and mint (a lot!).
I used to put a tiny amount of bulgar in (it just soaks up some of the liquid) but don't bother any more.
Yes, you have to love green stuff and lemon to love my "tabbouleh",0 -
I've only used quinoa once, and it was a disaster. I kept to the times indicated on the packet, and it turned out to be a disgusting sludge. It put me off using it again, but I'd love to try. Any hints?Sort of like the Turkish variant? Tomatoes, cucumber, onions and parsley in equal quantities with lemon juice and salt?
I used to make mine with couscous, but I find I actually prefer the texture and taste of the quinoa. Can't make it without, my hubby won't eat anything that looks too much like a salad, so I have to keep the grains in.0 -
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Wanted something a bit stodgy last night but without eating what my hearts desire was leaning towards (2 pints of cheese sauce with a bit of pasta floating in it) so made a really intensely tomatoey, sort-of arrabiatta sauce with much pancetta and then baked parboiled penne in it. (hello 3 lines of waffle to say 'pasta bake'!) It looks like it's freshly slopped out of the bain marie in a student canteen but it was delightful. I both went back for seconds and to steal bits of crispy pasta and cheese over the course of the evening.
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iwantmydinner wrote: »*the* tastiest omelette I think I've ever had - spring onions (are spring onions also called scallions or are they two different things??) and somewhat aged cherry tomatoes lightly fried, three-egg omelette mixture poured into pan, feta crumbled in straight away. The FLAVOUR.
I have figured out that with omelettes the more eggs the better! There is nothing nicer than a cheese and tomato omelette, yum
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It was my friend's last night in town so we had ourselves a last supper for five, with a (loose) Irish theme. I cooked.
Eden smokies to start (smoked haddock, mixed cherry tomatoes, scallions, creme fraiche and melty cheese) with crusty bread. Roast lamb with garlic and rosemary, with colcannon and roasted chanteray carrots, and a rich red wine and mint gravy. Dessert was creme brulee with fresh blackberries and cream. Prosecco, red wine, coffee, Baileys and scotch may also have been consumed.
Someone took photos, I'll see if I can get one. 0 -
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My entire weekend was spent in my parents place so it was like a Tudor banquet from start to finish, we all left with our heads intact but definitely with the addition of some unwanted poundage! Had a deliciously rare roast sirloin of beef (3kg) which I cooked and it turned out wonderfully. We also had roast leg of lamb one of the days, again sublime. Copious amounts of Sheridans cheeses, double chocolate fudge cake, lemon drizzle cake, a whole array of seafood.....you get the picture! The only photo I remembered to take was when we had crab claws for starter on Sunday, the rest is all a piggy blur!
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So since you're not living there anymore, do you reckon they'd adopt me and i could have your old room????My entire weekend was spent in my parents place so it was like a Tudor banquet from start to finish, we all left with our heads intact but definitely with the addition of some unwanted poundage! Had a deliciously rare roast sirloin of beef (3kg) which I cooked and it turned out wonderfully. We also had roast leg of lamb one of the days, again sublime. Copious amounts of Sheridans cheeses, double chocolate fudge cake, lemon drizzle cake, a whole array of seafood.....you get the picture! The only photo I remembered to take was when we had crab claws for starter on Sunday, the rest is all a piggy blur!:) 0 -
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So since you're not living there anymore, do you reckon they'd adopt me and i could have your old room????
Be my guest Tilly mdear but we warned that they are committed feeders! When my husband stayed there for the first time he was paranoid they were fattening up to eat him
Going to make a Toulouse sausage casserole this evening methinks!0 -
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Mystery Egg wrote: »Roast lamb with garlic and rosemary, with colcannon and roasted chanteray carrots, and a rich red wine and mint gravy.
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This discussion has been closed.
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