What's for dinner?

Just had grilled cheese baps (as opposed to toast)

Very nice...

Jacket tatty wiv cheese n onion. Yum Apple crumble for pud.

Would have been black velvet cake for pud, but didn't make it as had no guiness to make it with. Ruddy cheek, 'im indoors drinking the last can.

Just had Veggie Madras, garlic fried rice and chips delivered by our local Kashmiri buffet restaurant...


It was feckin delightful....

Thai Green curry n rice. Repating nicly, it was a paste one. Won't be buying that again Sharwoods.

sod the dinner the pud was fantastic.

My latest creation. Baked Custard and Raspberry tart.



Ingredients

PASTRY
1 1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter
2 tablespoons heavy cream
1 large egg yolk
1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest

FILLING
1 pint raspberries, plus more for serving
1 1/2 cups heavy cream
4 large egg yolks
1/4 cup sugar
1 vanilla bean, split and scraped

Directions
MAKE THE PASTRY In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.

On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.

Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.

PREPARE THE FILLING Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 50 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes.

Serve with fresh raspberry sauce or cream.


And a lower fat version. Creme Fraiche Raspberry tart, equally yummy.

Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup crème fraîche*
2 cups fresh raspberries
Icing sugar (optional)

Method
Place baking sheet in bottom of oven. Preheat oven to 375°F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.

Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.
Bake tart until set and brown around edges, about 45 minutes. Cool. . Serve at room temperature.
Remove pan sides. Place tart on platter. Dust with Icing sugar, if desired

Yum Witchy....

Had beans, cheese, tomatoes and mushrooms, with brown sauce squirted on top...

In short, a vegetarian fry up...

Made these the other day.
My infamous raspberry n almond cake-iced one. Vanishes faster than the icing drying..

Fairy cakes = coffee without the coffee mascapone cream topping, cakes vanished quickly before they got the topped.
Muffins = banana and bran. Juries out on whether I like them or not,nice straigh out of oven but not so nice cold.

One for you Gaz, the new larger King Oyster mushrooms.

Ingredients:
4 s King Oyster Mushrooms, wash trim and sliced
1/2 Tomato, removed seed - diced
1 small Onion, diced
pinch of Salt (optional)
Olive oil

Omelette Mixture:
3 eggs, beaten
1/2 tsp Salt
1/2 tsp white pepper

Method:

You can use the mushroom stalks only (grayish part) for this recipe and leavethe white stems for soup or use it all.
Mix the egg mixture together and stir well.
Heat up 1 tbsp of olive oil on a frying pan. Stir fry onion and mushroom until translucent or mushroom are soft soft enough. You can use butter instead of oilive oil, but don't burn it or brown the onions or mushrooms.
Add a pinch of salt then place on a dish and set aside.
Heat up more olive oil on the same frying pan. Make sure the oil is hot.
Pour the egg mixture onto the pan, wait for 2 second. Add in the pre-cooked mushroom filling on the omelette.
Fold the omelette into half, this is to close up the omelette with the filling in it.
Cut omelette into half again, flip over to another side to make sure the omelette is evenly fried.
Serve, as is , with salad or a good splash of brown sauce.


King Oysters are seriously YUMMY and are more meatier than the normal oysters.

As soon as you said meatier than other oysters, i was out, as the Dragons would say..

had spag bol cooked in the slow cooker lovely

Gaznandi wrote:

As soon as you said meatier than other oysters, i was out, as the Dragons would say..

Out the closet. Didn't think a king mushroom would get your oust of the closet.

Meatier if a mushroom can be that.

Madea veggie version of Singapore noodles for dinner and a caramel n cream choux bun for pud. The pud was overly sweet and now I feel sick.

I've gotMr Brain's Faggots for dinner with roast tatty's. the puds my own, lemon n mascapoone cheesecake. As long as it sets

Pot Noodle, heartburn tablet and a bottle of vino

Salad nicoise for din to night and the rest of the cheesecake which is sort of floppy.

Sunday lunch on a Wednesday night...yum...

Pasta bake, which was horrid it was too salty. Won't buy that ragu sauce again.

Better still Black Banana cake n cream. Very scrummy and very much a witches favourite pud. Even if i sort of sprayed the kitchen with the sugar ad butter mix. The dogs enojyed my mess, plus the postman. Why is it peope always call when I'm waearing my cooking attempts?


Black banana cake
]Ingredients
175g/6oz unsalted butter, softened
175g/6oz sugar (half light muscovado, half golden caster)
75g/2½oz hazelnuts
2 free-range eggs
175g/6oz self-raising flour
2 very ripe bananas (about 250g/9oz total weight)
drop vanilla extract
175g/6oz good-quality dark or milk chocolate chips
a little demerara sugar
Preparation method
1. Preheat the oven to 170C/325F/Gas 3. Line the base and sides of a
20cm x 12cm/8in x 5in loaf tin with baking parchment.
2. Beat the butter and sugars until light and coffee-coloured. This is
best achieved in a food mixer.
3. Toast the hazelnuts, rub them in a tea towel to remove their skins,
then grind quite finely.
4. Slowly add the eggs to the butter and sugar mixture, then mix in the
toasted ground hazelnuts and self-raising flour.
5. Peel the bananas and chop them the small pieces. Gently fold the
vanilla extract, the bananas and the chocolate chips into the cake
mixture, turning gently and taking care not to overmix.
6. Scoop the cake batter into the prepared loaf tin. Dust with a little
demerara sugar. Bake for between 1 hour and 1 hour 10 minutes,
covering the cake with foil if the top starts to darken too quickly

A nice Veggie curry and Riz au lait (Rice Pudding) for pud is planned tonight. Providing I have all the ingredients.

Vegetable curry
Ingredients
For the masala spice blend
5 cardamom pods
2 tsp coriander seeds
1 tsp cumin seeds
½ cinnamon stick, broken into pieces
12 whole black peppercorns
½ tsp fennel seeds
3 cloves
For the curry
3 tbsp extra virgin rapeseed oil
4cm/1½in fresh root ginger, peeled, finely chopped
1 garlic clove, finely chopped
1 large red chilli, seeds and pith removed, finely chopped, preferably
Snub nose or Rio Grande varieties
2 bay leaves
1 medium onion, cut into 1cm/¼in dice
2 pinches sea salt
150g/5oz button mushrooms, quartered
1 medium courgette, cut into 2cm/¾in dice
1 small aubergine, cut into 2cm/¾in dice
½ cauliflower, cut into small florets
440ml/16fl oz coconut milk
100ml/4fl oz hot water
3 large plum tomatoes, seeds removed and cut into 2cm/¾in dice
small bunch fresh coriander, chopped
½ lime, juice only
Preparation method
1. For the masala spice blend, toast all the spices in a small dry frying
pan over a very low heat for 10 minutes, shaking the pan from time
to time. This will release the natural oils from the spices. Be very
careful not to burn the spices or they will become bitter.
2. Grind the toasted spices with a pestle and mortar or in a coffee
grinder until you have a fine powder, then set aside.
3. For the curry, heat the oil in a large saucepan over a low heat and
gently fry the ginger, garlic and chilli for two minutes.
4. Add the bay leaf, onion, sea salt and the masala spice blend and
cook gently for a further five minutes. (This slow cooking will convert
the natural starches into sugars so sweetening and maximising the
flavours.)
5. Increase the heat to medium and add the mushrooms, courgette,
aubergine and cauliflower. Cover and simmer gently for five minutes,
stirring from time to time.
6. Meanwhile, warm the coconut milk in a small pan with the hot water
and stir until blended.
7. Add the coconut milk and water to the vegetables, bring to a gentle
simmer and cook for six minutes, stirring from time to time.
8. Stir in the tomatoes and cook for five more minutes, then add the
coriander and lime juice.
9. Serve the curry with steamed basmati rice and naan bread, or just
with good French bread.


Riz au lait (Rice pudding)
Ingredients
For the pudding
150g/5oz short grain or pudding rice
1.7 litres/3 pints full fat milk
100g/3½oz caster sugar
2 tbsp vanilla syrup (see Top recipe tip below)
To serve
50g/2oz icing or caster sugar
Preparation method
1. Preheat the oven to 150C/300F/Gas 2.
2. Rinse the rice in cold water to remove the dusty starch from the
surface – this will prevent the pudding becoming too thick.
3. Place the drained rice in a large saucepan with the milk, sugar and
vanilla syrup.
4. Bring to the boil then turn the heat down and simmer very gently,
stirring every five minutes, for 25 minutes.
5. Simmer for five more minutes, stirring slowly all the time to prevent
the rice from sticking to the bottom of the pan.
6. Remove from the heat and pour into a shallow 2000ml/3½ pint
ovenproof dish.
7. Bake in the oven for 30 minutes and then leave to rest for at least
one hour - this will allow the creamy texture to develop.
8. Sprinkle the surface of the pudding with sifted icing sugar and serve
warm.
9. To serve cold, preheat the grill to its highest setting. Sprinkle the cold
pudding evenly with caster sugar, using a fine sieve, and place under
the grill for 2-3 minutes. Cool for 10 minutes then serve

Off out to the local 'Kashmiri all you can eat curry house', don't tell TW though...

Gaznandi wrote:

Off out to the local 'Kashmiri all you can eat curry house', don't tell TW though...

The-Wall wrote:

Gaznandi wrote:

Off out to the local 'Kashmiri all you can eat curry house', don't tell TW though...

Feel free to hex Gaz for that.

Vegetable Stir fry, Hoisin and garlic packet sauce, with duck spring rolls. So expect a triade of abuse how foul it is. So far the packet version have only delivered yick.

For pud, Hagen Daz Madagascan Vanilla icecream, it was cheap at the Co-op only £0.63 pence per tub and well in date. I guess the Vanilla is not populatr flavour. Shame my frezzers so full or I'd have brought the lot. Nothng beats reading a book, while Grumpy watches Topgear repeats and eating a tub of Hagen Daz.

The-Wall wrote:

DRINK!!!

Aye, that's what drink does to you, turns you into a an 'ansome chap.

had a mcdonalds, a quarter pounder large meal then I had a double cheese burger and chips should keep me going for a bit.