What have you cooked/baked today?
- Thread starter ScotiaLass
- Start date
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threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
I'm doing salmon wings for tea.
I thought that would be smut but it appears to be nosh.
Glenn
Veteran
- Location
- Newport, shropshire
A large Warren's Cornish pasty (supplied frozen & uncooked.
OP
OP
ScotiaLass
Guru
- Location
- Middle Earth
Didn't need much 'pulling'...sorry about the photo lol
Mine - a large wholemeal bap (can't eat white bread), pulled pork with a drizzle of honey BBQ sauce, and homemade coleslaw.
I could have eaten another!
D
Deleted member 1258
Guest
Simple meal tonight, I've got some fish in batter baking in the oven, some spuds boiling on the stove and I'll add a tin of beans in a bit. 
roadrash
cycle chatterer
- Location
- sitting on the edge of wigan pier
OP
OP
ScotiaLass
Guru
- Location
- Middle Earth
Yes. I'm trying out foods again after my enforced 2 year diet of chicken, turkey, pasta and veg, so got to take it easy.you mean you only had ONE
I really wanted another - maybe later....and a
tomorrow to work it off!
jefmcg
Guru
I wished you'd asked yesterday: I made arancini from left over risotto made from left over slow cooked duck in hoisin sauce.
Today I'm having left over sausages. If I feel creative, I'll heat them up.
Today I'm having left over sausages. If I feel creative, I'll heat them up.
Smokin Joe
Legendary Member
- Location
- Bare headed cyclist, Smoker
I boiled an egg this morning.
Fnaar
Smutmaster General
- Location
- Thumberland
Ha! So it is! I made it up, as an unlikely combination (I have an uncle who orders 'leg of salmon' in restaurants; Vernon had used 'leg'; I plumped for 'wings'.
WHAT I REALLY MEANT WAS "I'm off up to Miss Goodbody's for one of her legendary fish suppers"
Learnincurve
Senior Member
- Location
- Chesterfield
Was feeling too ill to cook yesterday so we have all just polished off our "sunday" roast chicken.
Wafer
Veteran
- Location
- Somerset/Devon border
Homemade burgers! Fantastic. Got some roast parsnip and potato soup on the go too
Bryony
Veteran
- Location
- Ramsgate, Kent
Chicken stir fry
Wafer
Veteran
- Location
- Somerset/Devon border
Less interesting to look at than the burgers.... Roast Parsnip and potato soup. Was meant to be sweet potato but we seem to have had a tesco order error so normal spuds with a little curry powder added. Might need a bit of chilli powder too.... spicy parnsip is one of my favourite soups!
Roast parsnip and potato soup (with a little curry powder) by topcataj, on Flickr
Roast parsnip and potato soup (with a little curry powder) by topcataj, on Flickr
Roast parsnip and potato soup (with a little curry powder) by topcataj, on Flickr
Roast parsnip and potato soup (with a little curry powder) by topcataj, on Flickr
This is a Yotam Ottlenghi recipe, great now figs are cheap.
I adjusted his quantities to serve two of us, and used a very good balsamic vinegar instead of bothering with his sugary syrup .. I did not add the cheese either..
we though it was delicious!
Roasted sweet potatoes and fresh figs
This unusual combination of a fresh fruit and a roasted root wholly depends on the figs being sweet and moist and perfectly ripe.
These quantities are for four.
4 sweet potatoes (1kg)
75ml olive oil
Coarse sea salt and black pepper
40ml balsamic vinegar (not a premium aged grade)
20g caster sugar
12 spring onions, halved lengthways and cut into 4cm long segments
1 red chilli, thinly sliced
6 fresh, ripe figs (240g), quartered
150g soft goat's cheese, crumbled (optional)
Heat the oven to 220C/425F/gas mark 7. Wash the sweet potatoes, cut in half lengthways, then cut each half lengthways into three long wedges. Mix with three tablespoons of oil, two teaspoons of salt and some pepper. Lay the wedges skin side down on a baking tray, and roast for 25 minutes, until soft but not mushy. Remove and leave to cool down.
Put the balsamic vinegar and sugar in a small saucepan, bring to a boil, then reduce the heat and simmer for two to four minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey as it will thicken as it cools (if it does get too thick to drizzle, stir in a drop of water before serving).
Arrange the sweet potatoes on a serving plate. Heat the remaining oil in a medium saucepan and add the spring onions and chilli. Fry on a medium heat for four to five minutes, stirring often so the chilli does not catch, then spoon over the sweet potatoes. Dot the fig quarters around and about, then drizzle over the balsamic reduction. Serve at room temperature, with the cheese scattered on top, if using.
I adjusted his quantities to serve two of us, and used a very good balsamic vinegar instead of bothering with his sugary syrup .. I did not add the cheese either..
we though it was delicious!
Roasted sweet potatoes and fresh figs
This unusual combination of a fresh fruit and a roasted root wholly depends on the figs being sweet and moist and perfectly ripe.
These quantities are for four.
4 sweet potatoes (1kg)
75ml olive oil
Coarse sea salt and black pepper
40ml balsamic vinegar (not a premium aged grade)
20g caster sugar
12 spring onions, halved lengthways and cut into 4cm long segments
1 red chilli, thinly sliced
6 fresh, ripe figs (240g), quartered
150g soft goat's cheese, crumbled (optional)
Heat the oven to 220C/425F/gas mark 7. Wash the sweet potatoes, cut in half lengthways, then cut each half lengthways into three long wedges. Mix with three tablespoons of oil, two teaspoons of salt and some pepper. Lay the wedges skin side down on a baking tray, and roast for 25 minutes, until soft but not mushy. Remove and leave to cool down.
Put the balsamic vinegar and sugar in a small saucepan, bring to a boil, then reduce the heat and simmer for two to four minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey as it will thicken as it cools (if it does get too thick to drizzle, stir in a drop of water before serving).
Arrange the sweet potatoes on a serving plate. Heat the remaining oil in a medium saucepan and add the spring onions and chilli. Fry on a medium heat for four to five minutes, stirring often so the chilli does not catch, then spoon over the sweet potatoes. Dot the fig quarters around and about, then drizzle over the balsamic reduction. Serve at room temperature, with the cheese scattered on top, if using.
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