Soup, soup, soup, soup, soup, soup, soup. Miso laden soup.
Black pudding sausages, load of caramelised onion, baby spuds and carrots. Lads in work may shortly need gas masks but worth it..
God bless the Greeks
Chicken fillet coated in fajita mix, airfried. In a roll with cucumber, avocado, tomato, red onion and a sprinkling of cheese.
Wanted something quick, easy and comforting, and this was the jackpot.
Roast chicken leftovers and leftovers.
wow looks sensational
Freezer steak, fennel/caraway slaw, mostly yoghurt rather than mayo based. Actually turned out rather nice.
No idea what I wanted tonight so decided on random Indian(ish) stuff.
I've stopped buying mayo and use greek yogurt with some miso or tahini.
+1 for the fennel/caraway
‘mon the Mexico!!
Carbonara, as I will evidently be supporting Italy at this world cup…
… wait, sh*t.
I will have to look for some veggie Haggis. I got some about thirty years ago but can't remember where from.
Is that papperdelle pasta?
I don't like tagliatelle pasta because it's too think but I love the look of it when served.
So I wondered was there a pasta that was wide but thinner than tagliatelle.
Then, noticed a pack of papperdelle in Aldi the other day & picked it up.
Hoping it stays thin & doesn't plump up when cooked & be like tagliatelle
Here we go again - FAIL
I cooked a cup of rice (which was cooked perfectly😭) and added one plump garlic clove, then felt sorry for the little scrawny clove bedside it. I usually throw those away but I thought I'd "show some garlic a good time" (as yer man says in the video) and added that in aswel.
It was faaaar too garlicy. Couldn't taste anything else.
On to the sauce. Mine looks dreadful. I added extra Cajun to try get that deep colour and it still didn't look like his. All it done was made the sauce salty. & It never reduced anywhere as thick as what he's shown. So I'm convinced he switched it out for visual purposes, grrr.
Can't believe I fecked up such a simple recipe.
Cookbook of 'How NOT To Cook' coming soon..
...
https://www.instagram.com/reel/DWtIeucClME/?igsh=bTZkaDV2ZXI0c3Fn
Hey shuuuussssh! Say nathin'. That dish looks beautiful. Just say MPW rang you after posting asking you to work for him! No…to work for you.
☺️ Thanks MRM. If I took this many punches in any other areas of my life I'd 100% give up!
But the inner piglet in me keeps me motivated 🤣. God loves a trier😅
Yes indeed. I don't mind linguine/spaghetti, but I just find it a bit dull when it comes to sauce adherence. Much prefer this stuff, plus it cooks in no time at all. For the record:
Side note, I'd usually throw in a clove or two of garlic to my rice while it's cooking (along with some ginger, depending, and butter). Can't say I've ever had an issue with a few cloves - and I'd devour your chicken and rice dish if it was served up to me.
Thanks @Dave_The_Sheep . I'm not really sure why it tasted so strong. I wouldn't have thought it was too much garlic either for the amount of rice.
I'm just guessing - but maybe somehow the salt enhanced the garlic in a way🤔
I love Cajun seasoning but maybe seasoning on the chicken, seasoning in the rice, and seasoning in the sauce was all too much and that's were the overall saltiness came from. Not just a salty sauce that I initially thought..
I can't get my act together this week at all for some reason. I've even stuck fancy cheese in my sandwich even though I've more suitable fancy biscuits in the press.
I'll recharge myself on Sunday hopefully 🤞.
I don't understand - what is this "too much" garlic of which you speak?
😉
😆 Garlic rice wasn't the flavour was going for!
(& I've got leftovers, whaaaaa😫)
@SineadSpears I find a lot of recipes on Instagram can be hit or miss, some of them really shorten the cooking times to make everything look easy but in reality it takes a lot longer. That recipe does look like a lot of Cajun as you mentioned! Not a huge fan of it so I did notice that. I'm always a bit wary of the Insta recipes depending on the creator, I still save and try loads of them though!
Definitely. I love looking at food videos on Instagram, and I'm usually good at tweaking recipes to suit my own taste , or if I feel something won't work.
Also, I love Cajun, so when this one popped up, it didn't even occur to me that it might be a bit much. My only thought was, "Yep, I'm making that."
The video and the ingredients made it look completely foolproof, but what really sold it to me was that I already had everything lying around. What would have eventually been a forgotten half red pepper in the fridge and a soon to be neglected half tub of cream cheese, I was super confident that I could make those ingredients shine in one supposedly "simple" dish. 🙊
Bless my cotton socks
Make some Chinese fried rice from the leftovers? A bit of ham, soy sauce, peas, egg etc. the garlic might be put to good work there.
I am pairing tonight's football game with appropriate food which is why for dinner I am having Vindaloo.
Very much a "use up what I've got in the house". Beets, an aubergine, quarter of a cabbage, carrots and cucumber, single wrap left and two pittas, and half a pack of coriander were on the way out. Had some chickpeas (buy a 5KG bag every so often from one of the Asian stores), so decided to make classic hummus\ganoush, one portion of beetroot hummus, one portion of pea and coriander. Toasted up the wrap and pittas in the oven to dip along with the other veggies.
+100
Still can't get my mojo working. Pizza and chips.
Bolognese simmering all day. Oddly enough, my partner prefers it like this (presentation and eating wise - this is her bowl), but I'll mix my pasta and sauce together in the pot. One of those neurological preferences, I guess.
Lamb chops, mash and pan gravy.
First time in absolutely ages that I've had lamb chops, and they were divine.
Gazpacho, Patatas Bravas and accompaniments.
Shadow version and flash version but neither look exactly like the real thing.
