whats on the menu

Thank you XX

Homemade chicken & mushroom pie from the freezer with pots & veg.

Today, Cottage Pie from the freezer. Look forward to that, one of my favourites.

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

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 !

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!

Sausage casserole with roasted potato, carrots & onions.

I made a "Useupanythingvaguelysquishy" veg soup with bread topped with cherry toms.

Home made pizza with squishy toms, courgette, chorizo and all sorts of odds and sods...mmmmm

Mutton and turnip pie.

With mashed and buttered cabbage.

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

Toad in the hole with roasties & baked beans.

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

I'll second that, and Mr D will third it!

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.

Cauli cheese, venison burgers, courgettes and tomatoes mixed and baked, H F W oven chips (lol)

Mmmm. How did you make the venison burgers? I always find they have a danger of falling apart using pure venison.

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?

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.

CW - like the venison burger mix, shall give that a go next time Ray comes up with some venison.

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!

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

Mmm

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!!

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.

Isn`t that the idea of pudings?