Lazy day yesterday and had a takeaway curry.Always starving bythe time it arrives. Today is roast chicken, roast sweet potatoes and parsnips and probably carrots and broccoli. Yoghurt for pudding
I alsways feel so hungry when I read these poats. I love the sound of the vegetable pasta bake thingy.
Just been out and dug up 2 leeks and pulled a red cabbage. That sounds great but it is in fact the only red cabbage I have managed to grow so we will celebrate it tonight. With a gammon joint - not sure whether to bake or boil in cider at moment, Probably cider. More fruit compost for afters. left over from last night, wondering if I can treat myself to a scoop of ice cream with it
Spicey beefy Minestrone soup with cheese on toast tonight, Victoria Sponge for afters, although substitute sponge for biscuit as the other half's first attempt at one wasn't the greatest success.
only one of my attempts grew! Am buying different seed next year. OH has a wonderful way with the cabbage, spicy, tasty,not sloppy I will ask him when he comes out of the bath
Have decided to make a sauce out of some apple chutney and a dash of wine. Made the chutney couple of years ago,very spicy
Lovely pork chops from our lovely butcher, braised fennel, broccoli, plain spuds - well probably with added butter. Jelly, fruit and cream for pud.
Ooh, Pam, haven't pot roasted brisket for a while, that may have to be on the list for next w/e.
It's a bit of a faff but I do my red cabbage in the oven, having first blanched it, layering with very thin slices of apple and onion (softened in butter first), each layer dotted with butter and wine vinegar (or balsamic) a little sugar and sprinkled with nutmeg. Lid on, gas 3 for 2 hours. As it's a bit fiddly I do the whole cabbage and freeze portions for future use. I love it with really nice sausages and chutney.
Have had a day out in Bridlington, the weather was warm and sunny, hardly any wind. Stopped on the way home for fish and chips, not really a Sunday lunch but very enjoyable.
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Lazy day yesterday and had a takeaway curry.Always starving bythe time it arrives. Today is roast chicken, roast sweet potatoes and parsnips and probably carrots and broccoli. Yoghurt for pudding
I alsways feel so hungry when I read these poats. I love the sound of the vegetable pasta bake thingy.
Just been out and dug up 2 leeks and pulled a red cabbage. That sounds great but it is in fact the only red cabbage I have managed to grow so we will celebrate it tonight. With a gammon joint - not sure whether to bake or boil in cider at moment, Probably cider. More fruit compost for afters. left over from last night, wondering if I can treat myself to a scoop of ice cream with it
Spicey beefy Minestrone soup with cheese on toast tonight, Victoria Sponge for afters, although substitute sponge for biscuit as the other half's first attempt at one wasn't the greatest success.
Bjay - can I ask how you cook your red cabbage,please? We have grown it for the first time this year and have 4 lovely ones in the veggie patch
Pam LL x
Have decided to make a sauce out of some apple chutney and a dash of wine. Made the chutney couple of years ago,very spicy
Thankyou
Pam LL x
Busy day working in my mother's garden and later my own so only just had enough energy left to make a quick spaghetti bolognese.
For those who never know what to do with red cabbage
NB we use apple rather than cranberries unless we are being festive
http://www.deliaonline.com/recipes/type-of-dish/one-pot-meals/spiced-sauteed-red-cabbage-with-cranberries.html
Lovely pork chops from our lovely butcher, braised fennel, broccoli, plain spuds - well probably with added butter. Jelly, fruit and cream for pud.
Ooh, Pam, haven't pot roasted brisket for a while, that may have to be on the list for next w/e.
It's a bit of a faff but I do my red cabbage in the oven, having first blanched it, layering with very thin slices of apple and onion (softened in butter first), each layer dotted with butter and wine vinegar (or balsamic) a little sugar and sprinkled with nutmeg. Lid on, gas 3 for 2 hours. As it's a bit fiddly I do the whole cabbage and freeze portions for future use. I love it with really nice sausages and chutney.
Have had a day out in Bridlington, the weather was warm and sunny, hardly any wind. Stopped on the way home for fish and chips, not really a Sunday lunch but very enjoyable.