Home time and thoughts of dinner

Discussion in 'CycleChat Cafe' started by Arch, 6 Nov 2007.

  1. Arch

    Arch Married to Night Train

    Salford, UK
    I'm off. Think I might do roasted butternut squash risotto for tea.

    A tip. Leftover pasta makes a nice salad, with chopped up carrot, celery and pepper. And an olive oil and tomato purree dressing. But it's a right pain if you don't clip the lid on the tupperware properly, and you end up with a rucksack full of dressing.

    Go on, ask me how I know, I dare you...
  2. alecstilleyedye

    alecstilleyedye nothing in moderation Moderator

    i've got a ready-made canneloni waiting (tesco finest mind).

    got a mate bringing two bottles of wine over for the football tonight so will need to have an early tea :biggrin:
  3. User482

    User482 Guest

    I'm growing some butternut squash - how do I tell when they're ready?
  4. Pete

    Pete Guest

    Belt'n'braces tip. Use gaffer tape round the lid. Better safe than sorry.

    Dinner tonight? Think it's sausage'n'bean pot. Veggie (Quorn) sausages that is. Nice'n'hearty (though the swede couscous the other day was pretty filling, as well!)

    That's three "'n'"s I've used in a single post. A record!
  5. Twenty Inch

    Twenty Inch New Member

    Behind a desk
    You can eat them at any size. If they are staying small, it means that the seeds inside have not set, so the plant doesn´t bother growing a large fruit. If they are still growing, they will reach a size of between eight and ten inches in length, which is optimal. Powdery mildew will probably kill the plant off before then though.
  6. Twenty Inch

    Twenty Inch New Member

    Behind a desk
    BTW Arch, you don´t need to roast the squash before making the risotto ' just cut it up into half-inch cubes and chuck it in - it will cook perfectly if you put it in just after you add the first ladle of stock.
  7. Fab Foodie

    Fab Foodie hanging-on in quiet desperation ...

    After that swede discussion I feel better about your diet now....something processed and from a supermarket :biggrin::biggrin:
  8. Pete

    Pete Guest

    Ah - but then I don't have your username! :biggrin::biggrin::biggrin:

    I don't like meat but I don't spurn substitutes: I'm not that much of a purist. I don't depend on meat substitutes for every meal: that's all: there are far too many 'pure' veggie dishes to sample!
  9. Fnaar

    Fnaar Smutmaster General

    Roast veg with a bit of melted cheese on top:tongue: , crusty bread and a glass or two of red.
  10. Globalti

    Globalti Legendary Member

    I'm in Lagos sweating under inadequate hotel AC while drinking a glass of Nigeria's own champagne, Star beer. In half an hour a friend is coming to take me out for Chinese chop and a few more beers.
  11. longers

    longers Veteran

    Eating my home made Broccolli and Stilton soup with a bacon butty on the side :biggrin:.
  12. I made Pete's swede cous cous tonight. Delicious, at least until my girlfriend discovered a caterpillar in her portion. Not that it stopped me finishing it off.
  13. Dayvo

    Dayvo Just passin' through

    Just made a tiger prawn curry with ginger, garlic and wokked veggies for tomorrow's lunch.
    It's too late to eat now (going to bed in 5 mins) but there's a lot to eat. :biggrin:
  14. barq

    barq Senior Member

    Birmingham, UK
    Home made pizza - half tonight, half for tomorrow lunch with watercress, lettuce, tomato and bean sprouts. Oh, and just a glass or two or Cabernet Sauvignon. :biggrin:
  15. Fab Foodie

    Fab Foodie hanging-on in quiet desperation ...

    Joking aside, your choices are admirable, there is nothing like good fresh prepared food, and I'm also a big fan of eating more veg/vegetarian in my diet, but it's difficult with a growing family so we tend to keep our diet choices as wide as possible.
    Quorn is an interesting material being a filamentous fungal protein grown by fermentation which is then spun like yarn to produce a formable mass. The resultant sponge-like pieces are good flavour absorbers/carriers.
    It's a completely synthetic natural processed product!

    Oh, we had home-made chinese special fried rice with stir-fry veg.

    Am off on a 3 day biz-trip to Austria, Hungary and Germany in the morning...I feel some Schnitzel and Paprika coming on. Mind you, the hotel restaurant in Germany specialises in Goose....so all is not lost!
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