Duck59
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A dollop of ice cream.
What did you cook/eat today (July 2017)?
- Thread starter Morning Glory
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A dollop of ice cream.
The golden curry that I made last night.
I shouldn't have listened to the instructions and gone with my gut. It was way overcooked, and it called for too much water to make the sauce from the weird curry wax cubes.
With a load of powdered cayenne, it was edible, nonetheless.
I shouldn't have listened to the instructions and gone with my gut. It was way overcooked, and it called for too much water to make the sauce from the weird curry wax cubes.
With a load of powdered cayenne, it was edible, nonetheless.
Lullabelle
Midlands, England
This evening: cod, cabbage with bacon and mushroom, roast potatoes and hollandaise sauce
Curry wax cubes?
That all looks very good - great photos too!
I never thought of making savoury sandwiches with croissants - but perhaps lots of people do it. Its probably just my ignorance.
Lullabelle
Midlands, England
We have had ham & cheese croissants before, just something a bit different.
The Velvet Curtain
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This is the stuff I use, I do make it with less water because I like it thicker, with a dash of soy to help the seasoning. I fry the meat and veg then add the sauce and cook out for no more than five minutes.
lothian
Über Member
Today Yorkie posted a offal and sausage meal at 0930 ..and since looking at it i have been craving craving gravy...i tried to satify this without buying anything except what was in the fridge...Here we go sausage and onion..new tatties and veg -the sausages was done in i frying pan that i had reviewed earlier on today from LIDL
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Elawin
Legendary Member
My dinner, deconstructed!
Spinach kedgeree but using spring greens instead of spinach, onion instead of spring onions, and chopped carrot tops instead of chives. I used fresh broad beans instead of French beans for a change, and the stock was the last of the thawed out stock left over from my Middle Eastern beans recipe plus water to make up the quantity. Freshly picked blackberries for afters. All washed down with 2 mugs of decaf free trade Colombian coffee.
My newish "toy" is in the background, the red and white strainer - perfect for rinsing and draining fine uncooked basmati rice!
Spinach kedgeree but using spring greens instead of spinach, onion instead of spring onions, and chopped carrot tops instead of chives. I used fresh broad beans instead of French beans for a change, and the stock was the last of the thawed out stock left over from my Middle Eastern beans recipe plus water to make up the quantity. Freshly picked blackberries for afters. All washed down with 2 mugs of decaf free trade Colombian coffee.
My newish "toy" is in the background, the red and white strainer - perfect for rinsing and draining fine uncooked basmati rice!
I'm all out of sync! This is yesterday's lunch in Saffron Walden Market:
I've been craving it too. Onion gravy!
Lynne Guinne
Veteran
I've used them that way often, probably because we can be heathens on this side of the pond.
I've used croissants for sandwiches of ham and cheese, turkey and cheese, tuna salad or egg salad. Keep in mind I'm not ruining high-end, bakery shop versions. The ones I used last night are from a 6-count clam shell package from Aldi. Adequate for this purpose, or for stuffing with nice, melty chocolate and microwaving on very low just enough to melt the chocolate. Quick and easy decadence.Yup, that's the stuff. It was good, but a little watery. And I should have cooked the veggies less.
Lynne Guinne
Veteran
Supper tonight was salads. This one was mine ~ baby lettuces with cherries, blueberries, walnuts, and cheddar with cranberries.
Hubby asked for a "normal" salad, so his lettuce had cucumber, carrot, radishes, raw mushrooms, scallions, and tomato. Then we each had a croissant with ham and cheese, and sharp cheese.
Later, we each had some ricotta cheese with macerated cherries and almonds.
Hubby asked for a "normal" salad, so his lettuce had cucumber, carrot, radishes, raw mushrooms, scallions, and tomato. Then we each had a croissant with ham and cheese, and sharp cheese.
Later, we each had some ricotta cheese with macerated cherries and almonds.
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