What is for dinner today MK II

End of the month!

Anybody need my recipe?

Since I finally managed to find a big bag of them yesterday, in Asda’s World Foods aisle, a yellow lentil dhal with cauliflower and naan bread.
And maybe a rice pudding if I get around to it.

Chicken Kiev with veg and new potatoes.

I bought a haggis for tonight’s dinner, but have so much couscous leftover from yesterday that I’m doing venison steak in a ginger, coriander and caramelised onion sauce to go with it.

Haggis, tatties and neeps tomorrow.

Or haggis, tattles and needs if my spellchecker had its way! 😂

Quesadillas, salad, fruit. Apple Galette.

Needed to use veg, herb grown in husband's worker shops.

Well being Burns Night it has to be McSween’s finest, neeps and tatties!,

A salmon and broccoli pasta thing. I copied it from an M&S ready meal years ago - often used to take a couple when visiting my very fussy-eater mother.

Though IMO my version is much improved by a little cheese and a splash of white wine in the sauce.

A small pork loin joint, with roast potatoes, some sage, onion and sausagemeat stuffing that was lurking in the freezer - somehow forgotten at Christmas, mixed veg (leek, celery, Savoy cabbage) and proper gravy. And apple sauce of course!

Home-made chicken Bhuna, with naans and a lager, later

Chicken, vegetable and lentil dhansak curry, it’s in the slow cooker.

Home made butter chicken - currently sitting in spicy yogurt absorbing flavours. Cheating with supermarket pilau rice.

Lamb stew, made with the scant remains of a half leg of lamb. Lamb stock cube, a bit of leftover gravy, onion, pearl barley, carrots, potatoes, turnip, peas.

Footie on the telly, DS1 round to watch with us so, Pizza, delivered.

Goats Cheese and Caremalized red onion flan and salad. I cheat and use a jar of Taste the Difference Caramelised red onion chutney for the base under the goats cheese, rather than spending ages caramalising fresh onions! Very nice!

Norah

Frenchgalinspain

Monday is usually our Pasta Day as we normally have meetings or work from home and there is little time to prepare.

Today we had eaten Pasta (Tortellini filled with Cheese - Brand Rana from Italy) With Pesto Genovese, Grated Pecorino, fresh basil leaves, pine nuts, salt and freshly ground blk. pepper, Extra virgin olive oil and you can use a mortar and pestle (wood the best) or a blender or a food processor.

Over sixty years of use, one of my best kitchen items. We've a black set for green herbs or garlic - black lends to no stains or odours.

Norah,

Yes, I agree that a Mortar and Pestle are one of my favourite and best kitchen items.

I have 2 wooden, I have 2 marble and one of my faves is black stone .. Yes, the black stone is actually from México and is used to prepare guacamole !! It is quite large and a true gem of a mortar and comes with a pestle in the black stone ..

Nice evening wishes.

I'm going to make a fish pie, hope it will be as good as the one RosiesMaw made (well, it looked good in the photo).

DD asked how I normally make fish pie - "Well, I usually ask Charlie Bigham to make it for me".

Soup (out of a tin)
Mince pie & cream left from Christmas

Paprika chicken with rice, frozen peas and gherkins.

I made a fish pie tonight, with caper mash, topped with grated cheese and halved cherry tomatoes. Frozen peas with it.

Last of the yellow sticker peaches with cream.

Naughtily followed by coffee and thickly buttered homemade banana loaf.😋

Homemade melt in middle salmon fish cakes with green beans and carrots. Tge fishcakes were but fiddly but fun to make and delicious

Cauliflower cheese (lots) with jacket potatoes.
And the remains of a mincemeat and apple pie I made the other day.

Portobello Mushroom "steaks"; onion sauce; sprouts and carrots

Frenchgalinspain

Monday is usually our Pasta Day as we normally have meetings or work from home and there is little time to prepare.

Today we had eaten Pasta (Tortellini filled with Cheese - Brand Rana from Italy) With Pesto Genovese, Grated Pecorino, fresh basil leaves, pine nuts, salt and freshly ground blk. pepper, Extra virgin olive oil and you can use a mortar and pestle (wood the best) or a blender or a food processor.

Over sixty years of use, one of my best kitchen items. We've a black set for green herbs or garlic - black lends to no stains or odours.

Frenchgalinspain

Monday is usually our Pasta Day as we normally have meetings or work from home and there is little time to prepare.

Today we had eaten Pasta (Tortellini filled with Cheese - Brand Rana from Italy) With Pesto Genovese, Grated Pecorino, fresh basil leaves, pine nuts, salt and freshly ground blk. pepper, Extra virgin olive oil and you can use a mortar and pestle (wood the best) or a blender or a food processor.

No to a wooden pestle and mortar

A granite mortar and pestle will do a better job of grinding spices, making curry pastes, and mixing dips. Its heaviness means it will generally work quicker. But it is of course very heavy, requires some effort to clean, and holds on to stains and odours longer than a porcelain mortar and pestle. A porcelain mortar and pestle will take longer, but will grind ingredients more finely and make sauces that are creamier and more uniform. It is also lighter and easier to clean.

Jaxjacky

This thread is repas du soir, t’ont déjeuner frenchgalinspain?

We will be having later fresh tagliatelle with a sauce made a while ago, now defrosted

In Spain, our main meal is Lunch usually served between 13.30 and 14.30. Which could equivalent to dinner in many countries.

At 20.30 / 21.00 we go to our corner bar and share a tapa and have a glass of wine which is very common in Spain.

So enjoy your dinner ..

It is 19.15 !!