Tonight I cooked...

[mistyoptic]

Ham and mushroom risotto with some double podded broad beans from the garden to give colour. Mrs O did the mixed salad accompaniment

Oh, and a nice Italian rose

 

[Reynard]

Made a lovely baked rice pudding last night to use up the last of the "gold top" Jersey milk I'd picked up on YS.

Just a plate of salady things tonight as my get-up-and-go has gone AWOL.

 

[briantrumpet]

I brought some not-quite-ripe gooseberries back from my French garden, put a bit too much water with them, and wanted to reduce it a bit, so turned the heat up, forgetting that the copious sugar would caramelise. Turned out a rather nicely tart and intense coulis to put over ice cream.

 

[PeteXXX]

Egg fried rice with chopped mushrooms 🍄

 

[Reynard]

Stuffed jacket potatoes (insides hollowed out and mashed with butter, cheese, chives and bacon before being shoved back into the potato skin), plus a tomato, lettuce & cucumber salad on the side.

 

[The Crofted Crest]

We've got friends staying for the next few days and spent all day cooking for five hungry cyclists. Pizza (dough, sauce, toppings), risotto (prawns and asparagus) and BBQ (spare ribs with coffee/whisky rub), chicken satay and langoustine, plus various salads and veggies.

So tonight we had a take away from the Indonesian.

 

[Tail End Charlie]

I've been trying various combinations of risotto recently. Just starting with a basic risotto recipe and adding two different of vegetables.

My favourite so far has been a pea and asparagus (from the garden) and mint one.

I do like using things in season and the asparagus season is so short it makes it special.

Next up will be something with broad beans once they are ready in a month or so.

 

[The Crofted Crest]

My favourite so far has been a pea and asparagus (from the garden) and mint one

That sounds absolutely delicious. Thanks!

 

[Reynard]

Leek, mushroom and blue cheese is lovely too.

 

[newts]

I've been trying various combinations of risotto recently. Just starting with a basic risotto recipe and adding two different of vegetables.

My favourite so far has been a pea and asparagus (from the garden) and mint one.

I do like using things in season and the asparagus season is so short it makes it special.

Next up will be something with broad beans once they are ready in a month or so.

We had a cajun spiced risotto this evening, chicken, celery, carrots & green olives, topped with parsley.

 

[newts]

Tonight I cooked cornish crab fettuccine with homemade pasta. Washed down with a bottle of vino verdi.

 

[Reynard]

Tandoori turkey leg*, basmati rice and roasted veg (butternut squash & sweet potato)

* free range turkey, boned out, from one of the birds I bought on YS on Xmas Eve.