Not seen one of these on here so, just for fun What did you last make. This was tonight's, inspired by Rick stein [upl-image-preview url=https://i.imgur.com/Z9G1RgW.jpeg] [upl-image-preview url=https://i.imgur.com/gcthImI.jpeg]

We’re both vegan but managed to find some fantastic cook books: Griddled asparagus with garlic white bean purée on sourdough Then Roast celeriac and walnut pesto with porcini red wine lentils and spring greens. Delicious! [URL=https://i.imgur.com/SGzKx0o.jpg][IMG]https://i.imgur.com/SGzKx0o.jpg[/IMG][/URL] [URL=https://i.imgur.com/lguibe1.jpg][IMG]https://i.imgur.com/lguibe1.jpg[/IMG][/URL]

We are fans of Ottolenghi. Made Noodle Salad with vegetables and Peanuts last night. https://imgur.com/a/hi5Pv81 **Organic Greek Soy Joghurt** https://i.imgur.com/O90xLoQ.jpg

Sundays offering, paella Valencian [upl-image-preview url=https://i.imgur.com/kXZLLBI.jpeg]

Todays offering Catalan hooked beans with spiced cod. (substituted borlotti beans) [upl-image-preview url=https://i.imgur.com/5e2AuMI.jpeg]

Chicken satay with home-made marinade and sauce, grilled on coals. Disappeared very quickly.

Peanut butter and chocolate chip cookies…No picture as they're all gone😋 As I'm retired but my other half is not, I'm the designated head chef and bottle washer so I do virtually all the cooking. Last night was home-made steak pie, carrots, green beans and skin on buttery mash with lashings of gravy. Tonight as her in doors is having fish and even though I come from Portsmouth I hate the taste of anything that doesn't breath fresh air and lives in water except cress, I'll be tucking into my normal fall back position of beans (flavoured with a dash of chipotle paste) on toast with a sprinkle of good strong cheddar cheese on the top. Hmm… thinking about it, I just might pimp it up with a couple of strips of smoked bacon too.

Not convinced it counts as being made, but the last thing I cooked was pizza. The last thing I made was Tuesday evening when I made a "clear the odd bits" special so there was pasta and pan fried spinach gnocchi, homemade egg fried rice with spinach, peas, onion, garlic, baby corn and a few other bits along with a tomato and mozzarella sauce and then some bits of crispy bacon, chorizo and pine nuts and some mushrooms baked with a bit of red wine and soy sauce. Incredibly random but cleared bits out of the fridge and store cupboard. It all disappeared quite quickly so that's always a good sign!

@"cjbailey1"#p18673 Variety is the spice of life😁

[URL=https://i.imgur.com/2JjDiVb.jpg][IMG]https://i.imgur.com/2JjDiVb.jpg[/IMG][/URL] Fshhhh

@"Cuprajake"#p20206 do I spy a bit of quinoa in there too?!

What food did you last make

Pompeyexile

Made a cracking Mac ‘N’ Cheese last night making a white sauce infused with some butter fried onion, English mustard and a bay leaf, then added smoked cheddar (Vintage Smoked Red Fox from Waitrose, chuffin lush!) Gouda, Parmesan and ordinary strong cheddar, and a garlic and thyme infused toasted bread crumb topping.

Would have taken a photo but I had let my phone run out of charge and there was no way I could wait. But trust me it was the dogs.

Elcarajillo

I can see you are not calorie or cholesterol counting🤣

Pompeyexile

Maths was never my strong point…🤪

Pompeyexile

An old family favourite and I loved it as a kid so I thought I’d have a go making it…..

Lovely with a cuppa or even some custard😋

Elcarajillo

Pompeyexile That looks remarkably like ‘real’ bread pudding.😀. real food

Amberale

Pompeyexile

I nursed my missus back to health with my version.

Cuprajake

I was hungry

Amberale

Cuprajake

Are you sure you don’t drink ultra light roasts?

Pompeyexile

Don’t know about ‘real food’ it is just food I grew up with and forgot how much I enjoyed it. Talking to my older sister recently who lives in Spain and her saying how she used to still make some for my late brother when he went over to visit as he loved it got me thinking about it.

Next up might be either a treacle tart or custart tart….I know not the most healthy of options, but then again I don’t make these things every week and as they say…a little bit of what you fancy does you good…mentally anyway.

Elcarajillo

Pompeyexile It is what I grew up with my mother used to make it, fortunately my wife still does.
As the old saying goes ‘what does not fatten fills’ = and it does.

Elcarajillo

Amberale That looks absolutely delicious👍

Pompeyexile

Is that Bread Pudding or Bread and Butter Pudding? Two very different animals.

Amberale

Pompeyexile
I call mine B&B but it is a bit fancy.
I keep super large sultanas in the fridge soaking in old Tokay/Topaque.
The bread is a combo of very good sour dough fruit loaf and thick cut Brioche fruit loaf, buttered, sultanas/fresh ground nutmeg and cinnamon with a splash more Topaque.
Fill her up with egg custard with a couple of dark sugars, sprinkle Demerera sugar over the top and slow bake in a water bath.

Pompeyexile

Sounds lush! But that is posh bread and butter pudding not bread pudding.

Elcarajillo

I agree that is B&B pudding, not bread pudding, I love both.
Try B&B pudding with tea cakes / fruit loaf spread with coarse cut marmalade then sprinkled with whiskey-rested before adding eggs+milk.

Amberale

Elcarajillo
Nice, I used to spread Marmalade on the bread but it clashes with the Topaque.

DavecUK

Amberale Nice, I used to spread Marmalade on the bread but it clashes with the Topaque.

For a second I misread the above, and immediately thought of Elton John! 🤣

Amberale

DavecUK

😁

We used to call it Tokay until the Hungarians complained.

Pompeyexile

I’ll be honest I had not a chuffin clue was Topaque was. My first thoughts being what is he doing putting a hairpiece on his pudding. then I Googled it…phew!😁

Amberale

Australian Tokay/Topaque basically tastes of Christmas pudding.
The older, more refined versions are like liquid gold.
They were the first Australian wines to receive a score of 100/100 from New York Wine critic(influencer) Robert Parker.(That was a Chambers Rare Tokay)
Do yourself a favour, nip down to your local wine merchant and grab a half bottle of Campbells or Stanton and Killeen Classic.
Savour it as you would a sherry or pour a shot over some good vanilla ice cream.

https://www.campbellswines.com.au/muscat-topaque/

DavecUK

Amberale Australia produces some great red wines…

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