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

HarveyMushman

I’ve had a Chellenger Bread Pan for a while and for me it was a game changer. My sourdough never fails when using it. I’ve also done focaccia and rolls in it and all have come out perfect. Quite expensive but I think worth every penny and is so well made it will last for generations. Also, because not only does it bake great bread, it can be used for cooking other things too, because of the fact the lid has top handles that double as legs if turned upside down and is quite deep. Like this…

Mind you, it is chuffin heavy so if you have a low oven, watch your back!

HarveyMushman

Pompeyexile

Nice! Good to hear a vote of approval.

Meldrew

Pompeyexile

I use a Émile Henry cloche. I wanted the challenger but was unsure with the weight and the price. Wish I had gone down the challenger route.The cloche does work ok.

Elcarajillo

Pompeyexile That looks rather tasty, is it from a recipe or your own makeup ?

Dusk

What I’m tempted to try is an upside down gastronorm pan (one of those big stainless steel serving trays that you might see in a hotel buffet). I’ve read that it works like a casserole dish but is much lighter, cheaper and can be bought bigger. I’ve looked on eBay and it would be less than £20

Cuprajake

Well after 3months of low carb, with a birthday and Xmas mixed in I went for repeat bloods to see what was happening.

Hba1c has dropped from 87 to 51.

So it’s working. Happy at that

Pompeyexile

Cuprajake

Well done!

Tomorrow (8th Feb) will be exactly 1 month since I started my 1 meal-a-day diet and had the blood tests. Hoping the scales will show a decent decline in the weight, maybe not exactly svelt but heading in that direction.. I have to admit clothes are less tight and I feel better in myself…no reflux at all now or acid. Will not know about the blood sugar levels until April when they re-test me. Unlike you, I have not completely cut out carbs but have reduced my sugar intake drastically…Got to admit though it has been tough, because boy do I miss biscuits, chocolate and cake!

Jony

Pompeyexile well done, when you come off your OMAD, you ever fasted. I do a longer fast every few weeks, currently on 48 hour 24 in now.

Pompeyexile

Elcarajillo

Unfortunately no. Roasted chicken thighs and vegetables done in the lid is a picture I grabbed off the internet. On the Challenger website though there are some recipes including doing a roast chicken in it.

Because it is cast iron meats will sear fantastically. Next time I sous vide a steak, I will put the base of the Challenger on the stove heat it up and sear my steak on it.

Pompeyexile

Well from 15 stone to 13.8lbs. Quite happy with that for 1 month. Would like to move another stone at least, so I will have to up my exercise…and actually do some!😁

Have tried the complete fasting before but I just find that too much, especially as I am the chief cook and bottle washer in our house as I am retired but my other half works. Having to cook for her every day is hard enough having to wait all day as I do at the moment. If I had to abstain completely whilst cooking her tea and watching her eating it is, as that famous Dirk Bogarde film title says…..A Bridge Too Far.

dfk41

Pompeyexile I watched a programme last night which stated that you cannot lose weight by exercise. I am not saying you should not exercise. The only way to lose weight, is to intake less calories than you use

JahLaza

dfk41 you’ll eventually find whatever fact you want if you troll long enough 😂

Jony

You need to be in Keto, and then become fat adapted, will soon go. Try 16 hour fast.

Pompeyexile

Jony

As opposed to what I am at the moment….fat adopted😁

Jony

Pompeyexile Well you don’t know me but that’s funny.

Pompeyexile

Even though I am on a diet I got the urge to bake these…

and they turned out alright…

The small pasty at the back is with the pork pie mixture but with some added BBQ type sauce…I just can’t stand wasting pastry. Also, had to use a bit of ingenuity as I don’t have any pork pie moulds I used two egg rings stacked on top of each other which worked a treat.

Pompeyexile

Don’t see this very often now but I loved it as a kid with some chips and beans and as I had some home-made puff pastry going spare…

Sausage platt

And the little dome is the pastry cutoff encaseing half a plum with brown sugar and cinnamon. As I say, waste not want not.

Pompeyexile

Got my other halves cousins comping up for the weekend so for tonight’s evening meal I put on some italian opera and made these, ready for cooking….

Along with my home-made Italian gravy.

All with fresh tagliatelli, a good sprinkle of Parmigiano and torn Basil leaves and a bit of garlic bread and a nice glass of Italian red. My weekend off the diet.😈

MacPhisto

I’ve been remiss in adding to this thread. A couple of recents:

Seared sesame crusted ahi, yakisoba noodles and cucumbers lightly pickled in sushi rice vinegar

And last night’s celebration of pi day (3.14) according to US calendar notation. Mushroom, leek, gruyere quiche. I apologize for the horribly ragged crust, I was in a hurry to get in going after work.

MediumRoastSteam

MacPhisto of pi day (3.14)

Looks like only Americans and maybe Canadians have a pi day…

lucyhills

The last dish I whipped up was a mouthwatering Instapot chicken recipe! It was a delightful blend of tender chicken, flavorful spices, and a medley of fresh vegetables. The Instapot truly works wonders in infusing all those delicious flavors into the chicken, making it succulent and juicy. It’s become one of my go-to recipes whenever I’m short on time but still crave a hearty and wholesome meal. If you’re looking for an easy yet impressive dish to try, Instapot chicken recipes are definitely the way to go!

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