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whats on the menu

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Post by polgara 16th September 2010, 5:43 pm

Thank you XX

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Post by polgara 18th September 2010, 11:02 am

Homemade chicken & mushroom pie from the freezer with pots & veg.
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Post by polgara 20th September 2010, 8:05 am

Today, Cottage Pie from the freezer. Look forward to that, one of my favourites.
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Post by Compostwoman 20th September 2010, 10:38 am

Yesterday we had Roast Pork ( with crackling) and all the trimmings, with baked onion, green beans, carrots, roast parnips and spuds and onion-y gravy

and then plum bread and butter pudding ( from H F-W recipe)

Yum!

So tonight I suspect we will be having smallholders pie ( cottage/shepherds pie, but with pork...!) with the left over veg mixed in.

And pork sandwiches for lunch.

Mmmmm
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Post by AngelinaJellyBeana 20th September 2010, 11:50 am

Butternut squash & sweet potato soup with onion bread. Bread is in the machine doing it's thing and off to make the soup in a minute. It will also do me for lunch at work tomorrow
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Post by Chilli-head 20th September 2010, 11:57 am

Butternut squash soup here too tonight. First of the season, they've done well this year.

Last night, Onion tart with baked spuds and salad. Shame the lovely purple skin on Blue Danube potatoes goes to the same shade of brown as any other after baking, I was hoping for something more colourful !
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Post by Akuma 21st September 2010, 1:35 pm

Last night was Roast Chook & all the trimmings - even managed to get the yorkshire puds to rise beautifully - unfortunately I put too much batter in the tins and they were doughy in the middle :-( Still, picked out the centres and ate them anyway!! Pudding was left over Yorkshire's with lashings of golden syrup - very 'north yorks' way of eating them!

Tonight will be cold chook, homemade coleslaw & potato salad and the last of the pork pie that MIL bought for us and served with home grow toms, pickled beetroot etc.

Oooh hungry now!
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Post by polgara 21st September 2010, 4:07 pm

Sausage casserole with roasted potato, carrots & onions.
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Post by Lottie 21st September 2010, 7:30 pm

I made a "Useupanythingvaguelysquishy" veg soup with bread topped with cherry toms.
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Post by Compostwoman 21st September 2010, 9:08 pm

Home made pizza with squishy toms, courgette, chorizo and all sorts of odds and sods...mmmmm
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Post by Wilhelm Von Rhomboid 8th October 2010, 2:41 pm

Mutton and turnip pie.

With mashed and buttered cabbage.
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Post by Dandelion 8th October 2010, 5:17 pm

As it's Friday night I'm going to make chips like Hugh made 'em on TV a couple of weeks ago!
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Post by polgara 8th October 2010, 5:34 pm

Toad in the hole with roasties & baked beans.
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Post by Compostwoman 8th October 2010, 5:44 pm

Dandelion wrote:As it's Friday night I'm going to make chips like Hugh made 'em on TV a couple of weeks ago!

We tried then last Fri and they were delish
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Post by Dandelion 8th October 2010, 8:45 pm

I'll second that, and Mr D will third it!
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Post by Compostwoman 8th October 2010, 8:51 pm

I suspect he made his with goose fat at they were SO brown and glistening and crispy, but ours ( in olive/sunflower oil mix) were delish. Used the Lady Balfour spuds which look a bit soggy but are really very good in this.
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Post by Compostwoman 8th October 2010, 8:53 pm

Cauli cheese, venison burgers, courgettes and tomatoes mixed and baked, H F W oven chips (lol)
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Post by Wilhelm Von Rhomboid 8th October 2010, 9:14 pm

Mmmm. How did you make the venison burgers? I always find they have a danger of falling apart using pure venison.
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Post by Compostwoman 8th October 2010, 11:38 pm

Bought from our local butcher, not home made, but still very nice.

have made them in past by mincing venison meat, seasoning, binding with a little egg and a small quantity of breadcrumb..(the usual way?) and then gently frying..not usually found them falling to bits, tbh?
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Post by polgara 25th October 2010, 3:38 pm

Made 2 bolognaise, 1 eaten, 1 for freezer

2 sausage casseroles, 1 for tomorrow & 1 to freeze.

Aim is to have a week without cooking in November.
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Post by Guest 25th October 2010, 5:52 pm

CW - like the venison burger mix, shall give that a go next time Ray comes up with some venison.
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Post by Dandelion 25th October 2010, 7:46 pm

I also made an industrial sized pan of bolognaise tonight, most of it for the freezer. The problem is I know that there's not much room in the freezer, so later on tonight there will be the sound of me hammering frozen objects further into the freezer to make more room!
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Post by Compostwoman 25th October 2010, 8:07 pm

Beef casserole and herby dumplings, baked spuds, sweetcorn, braised red cabbage with sultanas and balsamic vinegar

Mmm
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Post by polgara 28th October 2010, 12:24 pm

Cooked up a load of bones the other day, result a chicken stew in the slow cooker, looking forward to that when an unexpected visitor decides to go!!
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Post by Snoopka 28th October 2010, 12:46 pm

I'd made a leek and brousse (it's like ricotta, provencale version) tart yesterday - having discovered that sage goes fantastically well with leek.
Then I also made a wicked prune and chocolate pudding - which I will never make again as I can't resist it and it would make me both fat and sick.


MAGIC CHOCOLATE AND PRUNE PUDDING
Prep time 10 mins + 30 mins cooking
Ingredients:125g (4oz) soft margarine
3 to 4 oz soft brown sugar
1 large size egg
125g (4oz) self-raising flour
75g (3oz) pitted prunes, chopped

for the sauce:
2 to 3 oz muscovado sugar
25g (1oz) cocoa powder
375ml (12fl oz) hot water

Preheat oven to gas mark 5 / 190C/375F
Butter a 1.2litre (2-pint) ovenproof dish.
Cream the margarine and sugar together, then beat in the egg and fold in the flour along with the prunes. Spread the mixture in the prepared dish.
To make the sauce, beat the ingredients together and carefully pour this over the top of the sponge (this sounded VERY strange to me, as I was unsure whether they meant I had to cook it first, but NO, it turned out they were right and you don't cook it first, you just pour on top of the uncooked mass)
Bake for 30 mins. Serve hot with cream or ice-cream if you really want to go to town. It's bad enough on its own though.

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Post by polgara 28th October 2010, 3:38 pm

Isn`t that the idea of pudings? whats on the menu - Page 10 928403
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