philpy Posted April 26, 2020 Share Posted April 26, 2020 23 minutes ago, philpy said: Shawarma meat done, resting for 10 mins before it gets sliced up. Mouth is on fire. I'll cut down on the spices next time!! 5 Quote Link to comment Share on other sites More sharing options...
grumswall Posted April 26, 2020 Share Posted April 26, 2020 A big delicious mess of mince, tatties, carrot and onion. Mixing it like that is oftw behaviour. There should always be clear boundaries when it comes to mince n tatties. 1 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted April 26, 2020 Share Posted April 26, 2020 Mushrooms inspired by [mention=68117]Bairnardo[/mention], sadly they were disappointing. I did mine on the solid plate part. It help cos once the water built up in them I could flip them over and they steamed a bit aswell as charring think maybe more difficult on a straight grill. -2 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted April 26, 2020 Share Posted April 26, 2020 Just now, Bairnardo said: 23 minutes ago, Granny Danger said: Mushrooms inspired by [mention=68117]Bairnardo[/mention], sadly they were disappointing. I did mine on the solid plate part. It help cos once the water built up in them I could flip them over and they steamed a bit aswell as charring think maybe more difficult on a straight grill. Noted. 0 Quote Link to comment Share on other sites More sharing options...
philpy Posted April 26, 2020 Share Posted April 26, 2020 29 minutes ago, MixuFixit said: How did you make it? https://thehappyfoodie.co.uk/recipes/nadiya-hussains-chicken-shawarma 1 Quote Link to comment Share on other sites More sharing options...
heedthebaa Posted April 26, 2020 Share Posted April 26, 2020 1 hour ago, 8MileBU said: A big delicious mess of mince, tatties, carrot and onion. Superb, that’s what I had, even made enough for tomorrow nights tea 1 Quote Link to comment Share on other sites More sharing options...
8MileBU Posted April 26, 2020 Share Posted April 26, 2020 6 hours ago, grumswall said: 6 hours ago, 8MileBU said: A big delicious mess of mince, tatties, carrot and onion. Mixing it like that is oftw behaviour. There should always be clear boundaries when it comes to mince n tatties. That sir, is utter pisschat. And it was fucking superb. 2 Quote Link to comment Share on other sites More sharing options...
8MileBU Posted April 26, 2020 Share Posted April 26, 2020 6 hours ago, philpy said: Mouth is on fire. I'll cut down on the spices next time!! At first glance I thought that was a big bowl of magic-mushies. Was going to ask if you could post some so as to maintain social distancing. 0 Quote Link to comment Share on other sites More sharing options...
ThomCat Posted April 27, 2020 Share Posted April 27, 2020 Millionaire's Shortbread Biscuit base was slightly overdone but still good. 6 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted April 27, 2020 Share Posted April 27, 2020 Spanish style tomato bread, better than the Italian option imo. Served with Parma ham. 2 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted April 27, 2020 Share Posted April 27, 2020 2 hours ago, Granny Danger said: Spanish style tomato bread, better than the Italian option imo. Served with Parma ham. You can't say that without explaining the difference. Also, you do know Parma isn't in Spain don't you? 0 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted April 27, 2020 Share Posted April 27, 2020 1 hour ago, jimbaxters said: You can't say that without explaining the difference. Also, you do know Parma isn't in Spain don't you? Prefer Parma to its Spanish counterparts. Bread is toasted then rub on garlic. Tomatoes are pulped rather than chopped. Drizzle with oil and add black pepper. 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted April 27, 2020 Share Posted April 27, 2020 3 minutes ago, Granny Danger said: Prefer Parma to its Spanish counterparts. Bread is toasted then rub on garlic. Tomatoes are pulped rather than chopped. Drizzle with oil and add black pepper. Like bruschetta you mean? The tomatoes I'll give you. 0 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted April 27, 2020 Share Posted April 27, 2020 Just now, jimbaxters said: Like bruschetta you mean? The tomatoes I'll give you. Yes, that’s the difference. 0 Quote Link to comment Share on other sites More sharing options...
stanton Posted April 27, 2020 Share Posted April 27, 2020 (edited) Haggis , Neeps & Tatties , with a dram on the side Edited April 27, 2020 by stanton 4 Quote Link to comment Share on other sites More sharing options...
19QOS19 Posted April 27, 2020 Share Posted April 27, 2020 Made honey and garlic chicken the other night not knowing how it would be. Really simple in the end and it's absolutely delicious 3 Quote Link to comment Share on other sites More sharing options...
stanton Posted April 27, 2020 Share Posted April 27, 2020 Now for the dessert 1 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted April 27, 2020 Share Posted April 27, 2020 Inspired once again by @Bairnardo I made green pesto*. Just had it with linguine and Santini tomatoes. Pretty terrific; going to have a go at red pesto on Wednesday. * Used a food processor that I bought about 20 years for the first time to achieve this. 0 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted April 27, 2020 Share Posted April 27, 2020 (edited) 53 minutes ago, stanton said: Haggis , Neeps & Tatties , with a dram on the side I take it a small drop of the whisky will be drizzled over the haggis? Edited April 27, 2020 by Granny Danger 0 Quote Link to comment Share on other sites More sharing options...
throbber Posted April 27, 2020 Share Posted April 27, 2020 My Mrs made a cod tagliatelle just there, it was an utterly atrocious repast with absolutely no redeeming qualities whatsoever, I couldn’t even finish it and am still hungry. 0 Quote Link to comment Share on other sites More sharing options...
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