What are you cooking during lockdown?

[Rob the Imp]

Treacle tart again for dessert. The Mrs isn't interested in it so it's all mine

 

[HoofGrantBrown]

Treacle tart again for dessert. The Mrs isn't interested in it so it's all mine

I was going to attempt tarte tatin.
You've now tempted me with treacle tart.
Well, I'd make it with golden syrup like my mum used to do.

 

[Rob the Imp]

I was going to attempt tarte tatin.
You've now tempted me with treacle tart.
Well, I'd make it with golden syrup like my mum used to do.

Oh yes, golden syrup all the way! Lovely stuff.

 

[impede]

Tonight we're having a fake keema korma, made with Morrisons vegetarian mince, onion, Lidl korma paste, coconut milk and of course some rice.

I make keema with brown lentils

 

[NottyImp]

I make keema with brown lentils

I've had vegan cottage pie with brown lentils. Very tasty.

 

[Riiiiik]

Pizza tonight with a salad and savoury wedges.

 

[NottyImp]

Lunch: frittata made with onion, peppers, cheese and topped with sliced tomatoes and parmesan.

Tea: similar pasta dish to last night but with a tomato and mascarpone sauce, fresh chopped basil and oregano on top with parmesan, black pepper and a good drizzle of garlic oil.

Pudding: black-cherry frangipane made by Mrs N!

 

[Norfolk Imp]

Tonight’s Quorn Chilli topped baked spud with Ranch Coleslaw

 

[HoofGrantBrown]

Think home cooking is somewhat more palatable than this restaurant beef dish....

 

[Eweimps]

Too hot to put the oven on so it’s a pork pie and ham salad tonight with piccalilli. Pud was the same as last night.… meringue nest, strawberries and raspberries with cream

 

[Merthyr Imp]

Today was cold chicken and fried potatoes.

 

[Rob the Imp]

I make keema with brown lentils

Ah ok, didn't know that would work. Might try it!

 

[Rob the Imp]

Think home cooking is somewhat more palatable than this restaurant beef dish....

I'll pass on that one.

 

[impede]

Ah ok, didn't know that would work. Might try it!

Use a bit of marmite to add to depth to whatever stock you use

 

[Rob the Imp]

Use a bit of marmite to add to depth to whatever stock you use

Thanks, will do!

 

[Rob the Imp]

Neither of us were really feeling dinner last night so just each did something small. I had a piece of thyme sourdough toast with tuna flakes in soy and ginger sauce.

 

[NottyImp]

Neither of us were really feeling dinner last night so just each did something small. I had a piece of thyme sourdough toast with tuna flakes in soy and ginger sauce.

That kind of weather!

On that theme, today will be Mezze Day!*

*details to follow...

 

[NottyImp]

So, mezze is home made dips and flat-bread. The dips are caramelised onion humus, feta, mint and lemon dip and a smoky roasted aubergine and tomato effort. The latter has z'atar in it and I'm calling it Palestinian Guacomole.

 

[Eweimps]

Our current favourite meal at the moment….chicken and plum noodle stir fry with bok choy. Found some proper ketjap manis now ( M&S) also included hoisin sauce, ginger purée, chilli flakes, spring onion and peanuts
Berries, meringue and cream to follow

 

[Riiiiik]

Was going to a Persian restaurant tonight with an ex work colleague, but you only had an hour and a half to eat / chat and the next customer is weeled in, so it's a pub carvery instead.