What did you cook/eat today (November 2017)?
- Thread starter SatNavSaysStraightOn
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Frizz1974
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Taco’s won.
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Chickpea pistou (with 2 eggs poached in the liquid)
Elawin
Guru
Wednesday night's dinner was broccoli in an egg and mustard sauce, with carrots, parsnip, and potatoes sautéed with onions, garlic and chilli.
Rocklobster
Legendary Member
Szechuan pork belly on yu choy..Chicken fried rice....
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How do you make the egg and mustard sauce?
Herbie
Veteran
I've really got to stop looking at this site on my phone and wait until I am at my laptop. The pictures on a small screen make me think: Mmm, nice food. The same pictures on my laptop, closer to plate size, I think: Wow, I want to eat that NOW!
I made a roast yesterday so am making a nice bone broth soup with loads of spices and vegetables. I gave my husband a cold so I'm trying to make him better now
I made a roast yesterday so am making a nice bone broth soup with loads of spices and vegetables. I gave my husband a cold so I'm trying to make him better now
Duck59
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My local greengrocer is quite an enterprising fellow and usually has something interesting to try. Recently, he acquired some persimmons, so they looked worth a bash. I certainly don't recall having one before, so I'm pretty sure it was something new to me. Very nice they were, too; very juicy and sweet.
Yes they are bang in season at the moment - sometimes called Sharon Fruit or Kaki. They make a good spicy pickle too.
My son's lunch: mushrooms, snow peas, green peppers, ginger, chilli and red onion cooked in miso and soy with noodles, topped with julienned carrot, walnuts and pumpkin seeds; served in a chipped bowl.
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My lunch: skinny soup. Less than 50 cals.
Elawin
Guru
Just make a normal white sauce, lower the heat and quickly stir in a raw egg and a big spoonful of mustard just before the end of cooking time. Don't add the egg too soon, or it will start to cook! I often add them to a cheese sauce too.
Elawin
Guru
My son's lunch: mushrooms, snow peas, green peppers, ginger, chilli and red onion cooked in miso and soy with noodles, topped with julienned carrot, walnuts and pumpkin seeds; served in a chipped bowl.
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Now I could eat both of those, preferably soup first
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