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

Dusk

Deep fried jam sandwich

LMSC

Dusk Looks Delicious! I wonder what would that deep-fried delicacy would add to cholesterol! 😁

Dusk

LMSC

Fortunately I’m not needing to worry about my cholesterol just yet, and I don’t get the deep fat fryer out too often so hopefully it stays that way!

Pompeyexile

Dusks mantra….if you are going to have a heart attack…HAVE A BIGUN!🤣

Having said that I am intrigued as to how it tastes so I definitely would if offered one.

Just out of interest Dusk…you are not Scottish are you?😁

Dusk

Pompeyexile

No, I’m not. But I do have a very Scottish sounding name so there’s some Scottish ancestry.

I saw a review of Eric’s fish and chips in Norfolk that said their deep fried jam sandwich was amazing, I tried one when I visited a few months ago and it was great but almost £5 for a small portion, I thought I needed to make my own for a lot cheaper! I don’t usually buy cheap white bread and only just got round to buying some to try this out.

Jony

Cuprajake why any carbs, I have once or twice a week. So either porridge or sweet potato rest of carbs are shit

Cuprajake

low carb - diabetes

Jony

Sorry didn’t know, what about sugar if your not stopping that it won’t reverse its self.

Cuprajake

Yeah that’s never been my thing, I’m a carb monster in terms of savoury

Jony

Hahaha

Pompeyexile

I have just had my yearly MOT and been told I have just drifted into the pre-diabetic scale. Nothing that cannot be changed with a dietry and lifestyle (more active) change. So, I have been on a 1 meal a day diet since January 8th, cut out completely any lovely moorishly sugary delights (buscuits, cakes, puddings oh my!). No bread or pastry, but not spuds and rice or pasta. I am only doing it to kick start the weight loss (shift that first stone) and then I will get back to normal eating, normal being 1 or 2 biscuits with the odd cuppa and not a packet. 1 slice of bread and not 4….in other words…MODERATION! which has always been my problem…gluttony. I blame me old mum who having five boys used to pile our plates high.

dfk41

Pompeyexile How did your Scottish experience go? My top rump stewing steak was really good. Both the lorne and pork sausages were par for the course but not outstanding which just leaves the joint of beef to have next weekend!

LMSC

Pompeyexile GL and best wishes for getting back in shape.

PS: Hereditary unfortunately doesn’t help. This is from the experiences of our friends and families. Hopefully, you are not in that bracket 😊

Jony

Pompeyexile

This is a proper diet, I’m on same I’ve stopped all processed food, no sugars cakes bakes, I do have a treat now again. High fat. No carbs. Plus I fast most days are Standard OMAD will be good for you.

Pompeyexile

Well haven’t had the gammon joint yet, that has gone in the freezer, but I cut up the brisket into chunks and mixed it with the shin and have vacuum sealed it and frozen it. However, I kept some aside and used it to make a Beef Bourgignon and it was really lovely, rich dark and very very tastey. Had the two ribeye steaks and they were excellent, again good flavour. So, no complaints here and at the prices they were selling at with such a cheap delivery, I will definitely be using them again, so thanks for the heads up.

HarveyMushman

No-nonsense white loaf to go with Sunday lunch.

60% hydration, 8g yeast, 8g sugar, all ingredients straight into 5 mins in the KitchenAid, 1h prove, shape and 30 min second prove, 235c in a Le Creuset, 30 mins lid on, 15 mins lid off.

Nice caramel crust and super soft inside!

Pompeyexile

Ooh that looks lush! I thought at first it was a sourdough. Being a bread nut that wouldn’t last five minutes in my house. And there is only two of us!😁

HarveyMushman

Pompeyexile

Already all gone!

Dusk

I make sourdough and so far have always cooked it in a cast iron casserole dish ( I’m too cheap to buy a Le Creuset!). A couple of days ago I tried baking it straight on a baking tray (with a hot water tray at the bottom of the oven), it came out with a much softer crust and had less over spring but seemed to have a far more even spread of air bubbles. It definitely looked less appealing but has arguably been better to eat. I’ll have to do some more experiments to see if I can improve the crust without a casserole dish.

SurreyAlan

That bread looks amazing, must try the Dutch oven method, currently I churn out two tins every Sunday as they fit in the toaster. Recently had a lot of problems with dough not rising properly, after changing everything inclucing tins of yeast and being careful with temperature it was still not rising so changed to a different brand of dry yeast which cured the issue. From you Tube I found quite a few had experienced the same and as someone had contacted the company they tested her tin and discovered a bad batch, more than one I suspect as I’d tried three tins with different dates.

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