Menu Tonight?

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  • 3rd October 2021 at 4:45 pm #560676

    Home made lasagne and gifted tomatoes. 😋

    3rd October 2021 at 9:37 pm #560687

    Sort of cream coloured shirt tonight.
    Looking in fridge for inspiration.

    3rd October 2021 at 9:39 pm #560688

    Might get away with a Carbonnara.
    If she does not look to closely.

    6th October 2021 at 9:45 pm #561028

    Pork cheeks in a curry sauce with rice, strawberries with a spoon of “crème fraiche au lait cru” straight from the farm !

    7th October 2021 at 7:46 am #561037

    Menus are needing lots of invention and inspiration now to try and keep both diabetes AND kidneys happy! I am using even more herbs and spices to try and counteract the blandness of no salt!! So far himself has liked what’s been dished up!

    10th October 2021 at 6:19 pm #561267

    Filet mignon wraped with Serano ham stuffed with tartar cheese and chard gratin

    10th October 2021 at 6:54 pm #561271

    Mrs J set up a herb garden soon after we moved here three years ago with the main intention of eliminating salt from our diet. The use of herbs brings a whole new dimension to your taste buds and it’s certainly a far healthier practice than throwing salt over everything.

    Vietnamese Coriander anybody?

    10th October 2021 at 7:53 pm #561278

    We don’t use salt in cooking.

    Lavas ( lovage) instead of salt , works well .

    Tonight  , roast chicken with sweetcorn ,spinach, carrots  from our garden and some of Claude’s lovely bio charlotte potatoes with parsley .

    10th October 2021 at 8:18 pm #561283

    Did not know about Lovage as a salt substitute D, must try that. However a sprinkle of salt on my roasties is law.

    10th October 2021 at 8:25 pm #561284

    tut tut tut Stinks ,

    how was the blood pressure last time you checked ! :yahoo:

    10th October 2021 at 8:32 pm #561285

    In my case D, all blood has been replaced with Merlot. Same colour, so much more fun.
    Garlicky prawns with garlicky peppers, rice and added garlic tonight.
    With garlic.

    10th October 2021 at 8:42 pm #561288

    I forgot to add to my menu tonight ,

    I bottle Rioja Montecillo crianza 2017, no merlot , but lovely it was :yes: :yes:

    Anonymous
    10th October 2021 at 10:11 pm #561306

    Roast chicken, stuffing balls, steamed kale, minty carrots, green beans and yellow courgettes, roast potatoes and copious amounts of gravy.

    Leftover roast chicken to be made into a risotto tomorrow……

    6th November 2021 at 7:14 pm #562851

    As the wood stove is back to life, a rouelle de porc is bubbling slowly in a tomato, black olive, thyme, rosemary and garlic sauce. Rice will do nicely with it.

    I’ve made a gratin de pomme meringuées too.

    This is the menu for the next days, and when fed up with it, in the freezer !

    6th November 2021 at 7:31 pm #562852

    Babeth, could you post the recipe for the  gratin de pomme meringuées? :rose:

    6th November 2021 at 8:28 pm #562855

    That looks really yummy Babeth! :yes:

    6th November 2021 at 8:28 pm #562856

    Watch out for Bill’s heart ! :-)

    6th November 2021 at 8:49 pm #562864

    8 apples, I cut them in big bits and put them in the oven (180°C)with a bit of butter and sugar, so they get caramelised – I can’t give you a time as it depends on the apples, but they have to be cooked as you like to eat them.

    Custard : in 1 litter of cold milk, 4 soup spoons of maïzena (maïs flour), 4 eggs yolk (keep the white for later – I’ve put 6, they were very small), 3 soup spoons of sugar (I’m using brown sugar), 2 packs of vanilia sugar. Mix it well, and then keep mixing on the stove until the first bubble (custard texture). Keep it

    Meringue : beat hard the 6 egg whites, add 2 soup spoons of white fine sugar, beat until they are stiff.

    Spread the custard on the cooked apples, then put the meringue on top, put it back in the oven for few minutes, until the meringue is getting brown”ish” (this is a soft meringue)

    I like it cold, but can be nice hot too. You can also add a drop of alcool in the custard, or cook the apples in half in a pot with a little glass of water for a lighter version.

    You can of course half the quantity, because I have to say it’s making a big dish ! (But I was given plenty of apple ….)

     

    6th November 2021 at 8:50 pm #562865

    Deboer(87)
    6th November 2021 at 8:28 pm #562856
    Watch out for Bill’s heart !

    Only good stuff Deboer ;-)

    6th November 2021 at 8:58 pm #562869

    Thank you very much Babeth :heart:

    6th November 2021 at 9:02 pm #562871

    I’m sure of that Babeth .

    We are on a non meat 4 day a week diet,  at the moment , feels good for us , but by Friday we are ready to party !

    6th November 2021 at 9:21 pm #562876

    We don’t do veggi days but smaller quantities, one beef steack will do two of us for exemple. The other day, I’ve made a cauliflower gratin with smoked ham in it. I bought two slice of jambon à grillé, started to cut one in little cubes, looked at it, decided to put the second one in the freezer, and the gratin did us two diners ….. Incredible when you chopped things how less you need.

    6th November 2021 at 9:30 pm #562879

    Yes I agree , after eating no meat for four days  , we don’t really feel like eating meat , but then again we like meat  so it is a bit weird .

    7th November 2021 at 8:35 pm #562903

    quail with broccoli,beans ,sweet potatoes and normal potatoes followed by home made chunky chocolate brownies.

    Back to vegi diet tomorrow !

    7th November 2021 at 9:18 pm #562909

    Same menu than yesterday (except chickpeas added to the rice remains), but for lunch (and 5 other lunches, in the freezer !) I’ve made a soup with potimarron, butternut, chestnuts and small squares of chorizo to spice up the lot.

    14th November 2021 at 8:00 pm #563209

    End of the weekend today , so it was :

    roast shoulder of lamb , thanks to Renee that exchanged a lamb for a sheep,

    roast potatoes from Claud , our bio hay producer,

    Girolles , from Pascal that makes our windows,

    and green beans from our freezer, from last year.

    Followed by :

    Chocolate brownie , that Jen made

    Rasberries from the garden

    and yoghurt all the way from Greece ,

    I think that must be my favourite sweet ! :yes: :yes:

     

     

     

    14th November 2021 at 8:08 pm #563212

    Still stuffed from pub lunch today so later on just a couple of homemade pikelets with quite possibly too much butter on them.
    Probably going to have to wear a bib.

    14th November 2021 at 8:13 pm #563213

    What did you have in the Pub , Stinky ?

    14th November 2021 at 8:31 pm #563215

    A sharing platter D.
    Most plated meals in pubs are too big for The Voice and being of that generation, wasting half a meal is against everything that she believes in.
    So.
    Wooden oblong platter with nice peppery green leaves, cajun spiced chicken strips, crispy battered squid rings, lamb kofta(a little overcooked), smoked chicken liver pate (outstanding), chargrilled flat bread and a couple of slices of sour dough toast with salty butter, couple of dips one spicy, one fruity and all was well.
    Brandy coke for The Voice.
    And the Devil made me do it.
    A cold bottle of Corona beer.
    Asked the young waitress if it was virus free and was treated to the best blank look ever.

    14th November 2021 at 8:34 pm #563216

    You must be in the UK then ? :unsure:

    If not , we will be on our way to the Correze next weekend ! :yahoo:

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