What the f uck are you having for Dinner thread..
- Thread starter Sweats
- Start date
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I've got a rice cooker as well, it's called a saucepan makes perfect rice.
Lasagne tonight. Veggie obvs. So Onion, peppers, mushrooms, spinach, veggie mince, garlic, oregano, basil, tomatoes, bit of bouillon, tomato purée and I like to lob in a few chopped sundried tomatoes to give it a zing
Reduce it all down in a pan to a nice thick saucy paste.
Layer it up with Bechamel, your sauce and the pasta sheets. Lob some cheddar on top and whack it in the oven.
Bellissimo
Reduce it all down in a pan to a nice thick saucy paste.
You must log in or register to see images
Layer it up with Bechamel, your sauce and the pasta sheets. Lob some cheddar on top and whack it in the oven.
You must log in or register to see images
Bellissimo
You must log in or register to see images
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Mashed potato, fried onions in butter & cheese.
That looks good, would rather mince beef though.Lasagne tonight. Veggie obvs. So Onion, peppers, mushrooms, spinach, veggie mince, garlic, oregano, basil, tomatoes, bit of bouillon, tomato purée and I like to lob in a few chopped sundried tomatoes to give it a zing
Reduce it all down in a pan to a nice thick saucy paste.
You must log in or register to see images
Layer it up with Bechamel, your sauce and the pasta sheets. Lob some cheddar on top and whack it in the oven.
You must log in or register to see images
Bellissimo
You must log in or register to see images
Never had one with mash rather than chunks of spud, but I’d be all over them, love a cheese and onion pasty me.
Yeah, I thought that 'til I got a rice cooker. Its a good thing.I've got a rice cooker as well, it's called a saucepan makes perfect rice.
Proper home made ice cream for dessert too.
Bit of a Labour of love this one, but it’s the richest most indulgent ice cream you’ll ever taste.
500ml double cream, 375ml of whole milk, 115g caster sugar, 3 egg yolks. Vanilla pod (I used a tablespoon of vanilla essence)
Add the cream, milk and half the sugar to a pan and bring to a low boil. Whisk the rest of the sugar in with the egg yolks until it turns pale and thick. Mix in 125ml of the cream mix into the eggs and sugar and beat. Then pour in all in together and heat until the custard coats the back of a spoon.
pour the mix into a bowl and set that in an ice bath to rapidly cool it, stirring to stop a skin forming. That mixture then needs to age in the fridge overnight.
Next day, stir the mixture and then put it in an ice cream maker and churn for 30 mins. Eat it straight away or transfer to the freezer
You must log in or register to see images
Bit of a Labour of love this one, but it’s the richest most indulgent ice cream you’ll ever taste.
500ml double cream, 375ml of whole milk, 115g caster sugar, 3 egg yolks. Vanilla pod (I used a tablespoon of vanilla essence)
Add the cream, milk and half the sugar to a pan and bring to a low boil. Whisk the rest of the sugar in with the egg yolks until it turns pale and thick. Mix in 125ml of the cream mix into the eggs and sugar and beat. Then pour in all in together and heat until the custard coats the back of a spoon.
pour the mix into a bowl and set that in an ice bath to rapidly cool it, stirring to stop a skin forming. That mixture then needs to age in the fridge overnight.
Next day, stir the mixture and then put it in an ice cream maker and churn for 30 mins. Eat it straight away or transfer to the freezer
Attachments
Some plaster has come off the ceiling and dropped onto your plate, no need to thank me.
Cheese grater has disappeared so had to use a knife, not recommended
I thought it was broken up Milkybar
Very continental
did them that way, tip from the man himself. Banging. Like a greggs, but 3 x more expensive and mine looked like they had been dropped in a bag and stepped on.
Gonna do a corned beef this weekend, 25% mash mix