Urban75 Home About Offline BrixtonBuzz Contact

What are you making this weekend?

moonsi til said:
Trying to convince my BF to go out for 50gms of walnuts so I can make the featured recipe on the green and black site. So far he is being quite resistant. Might be cos he has just come back from Waitrose......
Click to expand...

Do you think you could make that without the egg and sultanas? I don't have/like them. The egg is only to bind(imo) and the butter/syrup should do that.
 
Spaceship finished, thankfully relatively untroubled by creepy granddads. :)

Now I think I'll make that Henry VIII out of plywood shavings and half-eaten pork pies that I've been meaning to for so long.

:cool:
 
I made Matar Paneer like Miss Fran, but with potatoes - I found paneer in a shop the other day after not seeing it for ages. I'm eating it now. It's good.
Tomorrow I'll make pumpkin risotto. :cool:
 
I are mostly going to be making a vegan sunday roast (or vegetarian if I can't find anything vegan-roasty that takes my fancy whilst out shopping tomorrow).

I also bought my first red cabbage earlier this week (I'm so provincial) and will mostly be making some sort of caramalised goop with it.

I was looking - as per usual - at the baking books at work earlier and was tempted to buy yet another 'how to bake just about anything with chocolate' book, but decided against it. I r too fat at the moment :(
 
Herbsman. said:
I'm making myself sick this weekend.

I've made some awesome bread that tastes absolutely wonderful. I feel like I need to share this bread with someone who appreciates good bread, but no-one's about. All the more for me. Spread with strawberry conserve (i.e. jam).

Later on I might make leek, potato and butternut squash soup. Then penne al cafolviore.
Click to expand...

Herbsman is making bread again. ((((((Herbsman)))))) :(
 
The result of Saturday's labours:

DSCN9607.jpg


Aubergine and chickpea curry in the big red pan, matar paneer in the little blue one, rice and dhal to accompany. It was well recieved.

Also, I cleaned the entire flat while these things were cooking. Praise me.
 
Wow.....praise you indeed.....all of it sounds and looks delicious. Please come and cook for me and give my bathroom a deep clean........:)
 
We've just had devilled mushrooms and bacon for breakfast.

For dinner we're having roast beef, with roast parsnips, jerusalem artichokes, carrots and beetroot, brussel sprouts and gravy.

I'm also going to make a sweet potato and lentil soup and smoked mackerel and lentil kedgeree for work lunches/dinners next week.
 
aqua said:
how do you make aloo gobi?
Click to expand...


I fried an onion till soft and starting to brown then turned the heat up and added some mushrooms and garlic and chilli (and you could bung some fresh ginger in too)...and once the mushrooms were cooked, some madras curry powder and some garam masala (although here you can obviously just add whatever combination of spices takes your fancy) and cooked it for a couple more minutes.

(Hopefully the bottom of the pan has got a bit gunky by now, so that once you add the liquid and give it a good scrape it'll all come up and add to the flavour.)

I skinned (with the aid of some boiling water) a couple of tomatoes, chopped them up and added those in, along with about 5 middle sized new potatoes cubed (about 1cm?), enough (marigold veg) stock to cover that and some creamed coconut (I used maybe a quarter of a block) and then half a cauliflower (errr...that gets chopped into florets first obviously :D ) tipped on top.

Give it a good stir around but try and get the florets more or less on top of the spuds.

Turn it down to a simmer and cook until the veg is just done, stirring to coat everything a few times.

You might want to add a bit more liquid too - I put enough in so that the cauliflower will steam more than boil (but not so much that you end up with a watery sauce) and top it up as neccessary - by the end it should have cooked down and thickened quite a bit (if it hasn't, turn it up and boil for a minute or two).

Add some fresh coriander at the end (and possibly a handful of spinach a few minutes before if you feel like it).






I just finished the load I made yesterday - gobbled up along with half a naan. :cool: :(


Oh - that was enough for two of us for a main meal btw - or it'd do 4 as a side dish.
 
My pizzas turned out a treat. Hooray for another cheap, store-cupboard staple that allows me to cook without having to schlep to the shops!

Also made jacket spuds and celeriac gratin for tea last night, and a marinated beetroot salad which is extremely delicious, for healthy lunching. Hopefully it will balance out yesterday's brunch of waffles, maple syrup, banana and double cream :o
 
Well I made the polenta cake, and I have to report that the recipe needed adjustment.

It asks for the cake to cook at Gas 6 for 30 minutes, then at Gas 3 for a further 25 minutes. Well it wasn't cooked when I took it out :mad: . I had to put it back in at Gas 6 for another 30 minutes. As a result, the texture was a bit grainy. But it were delicious anyway.

And I shouldn't have bothered with lining the base of the tin. Pointless.

But it were delicious anyway.
 
Resurrecting this thread...

I made: pancakes for breakfast on Saturday; scones and seed cookies on Sunday, plus a nice veg/noodle stirfry with tuna steak for tea.
 
made two trips to the shops for snacks for the bf and his flatmate who were being TRULY pathetic, lying on the sofa in their pants all day :D
 
Today I am making Cornish pasties from scratch :cool: And cheese and potato pasties for my vegetarian friends.

Tonight we're going to the dog racing and we're going to eat them there. :cool:
 
Oh missfran - you are indeed a Domestic Goddess. Hestia herself would blush to be in your kitchen!

After last weekend's Amazing Cake, this weekend I'm going to make some Florentines.
 
SubZeroCat said:
If one were to make veggie shepherd's pie what would be the best mince to use?
Click to expand...


Bleurgh... hate fake meat.:p

Use lentils instead. :)

Mix the lentils with chunks of oven roasted buttternut squash. Yum. My recipe is in the Wikirecipe thingy at the top of the page.
 
story said:
Bleurgh... hate fake meat.:p

Use lentils instead. :)

Mix the lentils with chunks of oven roasted buttternut squash. Yum. My recipe is in the Wikirecipe thingy at the top of the page.
Click to expand...

Well I eat the real stuff (I always use lamb mince mmh) but some of my mates have the cheek to be against eating meat :rolleyes: ;)

Lentils sound a bit odd tbh - I'll think about it though, thanks
 
Oh no - lentils are good! I made a veggie moussaka the other week with them and it was delish (trish).

I'm not cooking, I'm gardening. Today I will be pruning my clematis, my wisteria and some of my shrubs. I will also be putting up a trellis for the wisteria and unblocking the upstairs neighbour's drain (because it leaks all over my garden). I'm also going to put up my mini-greenhouse and plant some seeds.

When I have finished, I'm going to eat chicken jalfrezi :cool:
 
Lentils are good, I agree, especially Puy lentils which have an excellent texture and don't go as squishy as some other types. Quorn or tofu mince just never seems quite right, and with lentils you're not trying to pretend you've got meat, you're having a good, earthy vegetarian dish in its own right.

My cheese and onion pasties for the vegetarians are now in the oven. I will shortly be making up the Cornish pasties. :cool:
 
Agree about the lentils :)

I'm making chili for tonight that they can heat up later as I'm not in and tomorrow it'll be roast pork.
 
Making a leek and pot soup to take to the beach tonight to watch the eclipse.

Tomorrow, no plans but suspect I'll make some bread or maybe scones, love baking when I'm in the mood.
 
Cooking a nice meal for the boyfriend tonight: I'm making bruschetta with homemade bread (from your magical bread recipe, you will be pleased to know missfran!), and lemon chicken with garlicky green beans for him - I'm having the green beans with lemon-soaked mackerel. Pud will be an apple and pecan tart with caramel sauce :cool:

Tomorrow I might make some more scones, the last lot were lusho. Oh, and probably a big veggie roast dinner too.
 
May Kasahara said:
Cooking a nice meal for the boyfriend tonight: I'm making bruschetta with homemade bread (from your magical bread recipe, you will be pleased to know missfran!), and lemon chicken with garlicky green beans for him - I'm having the green beans with lemon-soaked mackerel. Pud will be an apple and pecan tart with caramel sauce :cool:

Tomorrow I might make some more scones, the last lot were lusho. Oh, and probably a big veggie roast dinner too.
Click to expand...

I gave myself a caramel burn :mad:

Also didn't leave the bread in the oven for long enough :mad: :mad: so it was all soggy inside. Luckily managed to improvise with some pitta bruschetta (very successful actually), otherwise everything would have been RUINED and I would have SULKED.

Apple and pecan tart went completely to pieces when we tried to get it off the pie plate, I think I blind-baked the shell for a bit too long. As I had suspected when reading the recipe, it was almost unbearably sweet - like, proper jittery pupil-dilating sugar rush sweet, so that even Mr K couldn't manage a full bowlful. God only knows what kind of meal you would have to serve it with to make a whole portion edible - vinegar soup, maybe? Twas very nice though, just much too much.

Didn't make the scones in the end, might do that tonight to cheer up Mr K who is stressed out at work.
 
You must log in or register to reply here.

Similar threads

A
What are you supposed to do with Piccalilli?
2 3
Replies
61
Views
2K
Serge Forward
Serge Forward
N
What are you snacking? The new thread
2 3
Replies
68
Views
2K
gentlegreen
gentlegreen
W
What do you have a fear of touching with your bare hands?
2
Replies
54
Views
2K
Epona
Epona
N
  • Poll Poll
What is your thermostat set to?
2 3
Replies
61
Views
846
gentlegreen
gentlegreen
W
What did you wear to your end of school do back in the day?
2
Replies
49
Views
1K
Artaxerxes
Artaxerxes
Back
Top Bottom