General Chat

I am sure you can get it on the cheese department, not fresh, packaged.

You can get a nice light Spanish sauce, not sure if it is chicken tonight, and you can get a chicken tonight that is a french one (a white sauce)

Bridget, thank you, I did the salmon as you suggested in a fish pies, also used half a can of condensed mushroom soup as I don't like things too dry, it was very tasty and OH enjoyed it. Full marks thank you.

Ann,
I didnt think I would be the only one to do that,its so tasty....Im going to try with a chicken tonight sauce as you suggested....hubby doesnt like mushrooms,so will find another.

Can anyone tell me where I get that cheese in the first recipe as Ihavent heard of it before.I dont experiment so much these days as hubby will only eat "normal food".
Kay

Bossy boots

This thread is great im glad you done it

Im going to have a go on the idea's

my family wont know what's happend. I will just say oh its something i made up :)))) they wont belive me but here's hopeing ::::))))))

Deb

EDIT

I have already printed as i dont wont to loose

WOW!!!

It is working, I am so delighted that this thread is developing. Maybe we should design our own book!

I am going to have to print these and put them away, I have seen to many good threads suddenly disappear,

Can anyone else please print these?

Ann in Glos

Salmon Steaks make great Salmon Quiche Lorraine or if you do not have the pastry or the ingredients you could make them into Salmon Pie instead of Shepherds pie,

Cook the salmon as you would nortmally then bereak into reasonavble size pieces, fry off the onions and the chopped up bacon and then add the tomatoes, when cooked add any of the other ingreients that you have. Cook the potatos and mash adding the cheese or simply grate and place on top of the pots. Bake in oven as you would a shepherds pie.

Having had 6 children to bring up , one set of parents who lived with us and a husband who did shift work we had many expeimental meals.
I have made many dishes form whatever was in the cupboard,.

I wait until tomorrow to see what you made


Bye for now

Bridget

Ann
I go with the same all the time see i need some new idea's

Help

Deb ::)

Deb, I would think you could also use brie if you had that and not feta.

Ann in gloss and Julia

It is really nice Im glad you got what i was trying to say :))))

Deb

EDIT

Maybe i should
writea book :))))

Yes Debbie, that sounds really tasty, and I will try it.
Julia in Derbyshire

Deb that sounds a nice snack.

julia

My OH would love you

Deb

Must just add this one as this is one that I can do


Heat up some Olive oil in the oven (in a dish) LOL dont know how muc h just enough so nothing sticks ( sorry)

I do it on Gas mark 5


Chop Onion,Toms, Garlic into small bits (dont ask me how much i just do it till the chopping board is full )sorry again see i told you i was no good :) add a bit of black pepper and salt

put in the oven and when that has gone soft add chopped fete cheese to the top cook untill it has gone soft

eat ontop of sliced french stick
really nice


see I told you I was no good

But it is tasty

Good luck with that one

Deb B

Debbie, sorry but I can't drive, so can't deliver. But, I do love cooking and making things, hence the reason my OH bought me an Aga. Can't wait for the winter when I can kick into touch the slow oven , for one pot cooking.
Julia in Derbyshire

Hello all

Oh this is such a good thread as I am useless in the kitchen just dont enjoy cooking as i never no what to make ( something different)

Just one question

Does anybody deliver ?

Deb K

But what can I do with my ingredients??? It will be baked salmon and mushrooms I reckon.

Hello Ann in Glos, My meat is marinating as we speak. Quite looking forward to it, as I have always done it with beef, not pork.
Julia in Derbyshire

Sounds good Julia, I like sauce with meat as well.

Despite liking Melin's suggestion yesterday of Kebabs, I really like abit more moisture with my meat so I am going to do this:-
Creamy Pork Stroganoff with a Hint of Mustard
Serves four.
1 1/2lb of Pork
1lb of Mushrooms
1 white of red onion, sliced thinley
1 tbls whole grain mustard
250ml dry white wine
125ml Double Cream
125ml Creme Freche
1 oz of butter and 2 tbls oil
Salt and freshly ground pepper

Optional Marinade
3 tbls lemon juice
1 tbls lime juice
1 tbls runny honey
2 tsp mustard powder.

1.Trim meat and cut into thin strips.
2.Melt butter and oil in heavy based frying pan and soften the onion for 3-4 mins.
3. Remove onion with slotted spoon onto a plate
4. Increase pan heat, and when hot, add the pork, stirring continuously until browned. For best results cook in two batches.
5. Add mushrooms,onions, and wine or brandy and bring back to a bubble
6. Add the creme freche and season with a little salt and pepper.
7. Bring back to a bubble and cook until reduced to a creamy consistancy
8. Stir in the cream and bring back to a simmer and serve over a bed of rice.
For The Optional Marinade
If time permits, marinade the pork for at least an hour, (ideally overnight in the fridge). Simply mix the marinade ingredients together and pour over the meat to cover completely.
This works just aswell with beef.

Enjoy
Julia in Derbyshire

Nobody got a clever suggestion then?

OK, help me plan tonights meal please. In the fridge
I have two salmon steaks (small), 4 large flat mushrooms, onion, cheese, bacon, tomatoes fresh and tinned (in the cupboard, garlic, tinned sweet corn.

Can I concoct anything from a selection of that lot?

I usually either steam the salmon in the microwave and serve in a sauce over pasta or cook it in buttered foil in the oven and serve with potatoes and veg or oven chips. Any other suggestions?

Kay, I do that and also do it using Chicken tonight mushroom sauce.