cherrycolouredfunk
Bluelighter
Oh my days, I just ate 2 sausages, stuffing, a yorkshire pudding and new potatoes with gravy. It's the most i've eaten in a while and ooooft am I too full up!
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What are you munching on? v. Noodle nights n greedy monkeys
- Thread starter wibble
- Start date
Shambles
Bluelight Crew
A meat pie with a sell by date that is 6 months from now?
Have more self respect for your body.
Sounds even worse than Shambles Rustic burger( or whatever the fuck it was called)
You have no idea of the oh-so-very-Bad Goodness you're missing :D
Just finished off me tomato and noodle soup with a good dollop of chilli and garlic pesto stirred through it. Yum. Had the rest of it earlier with some leftover spinach and ricotta tortellini. These Polish packet soups are made of win. And various powders.
Don Luigi
Bluelight Crew
I'm fucking starving. I had a hotdog at breakfast but have been saving my appetite as I'm making sweet chili chicken stir fry.
Wish the other occupant of this house would fucking hurry home from work so I can get stuck in!
Wish the other occupant of this house would fucking hurry home from work so I can get stuck in!
Sadie
Bluelight Crew
I've got some German spice packet that just says Kebab seasoning on it. So I've mixed that through some minced beef. Gonna make little kabab flavoured mince skewers for dinner with spiced potato wedges and some veg. I think I've got some broccoli and some courgettes through there. Ummmm Courgettes with stilton. Nom nom nom.
Edit:
I can make that now too Dee dee. Shammy taught me how to make home made curry. I've yet to try it with out his supervision though. I think I'll mess it up. I'll have to get him to give me a refresher just to make sure I don't forget something. ha ha.
Edit:
I can make that now too Dee dee. Shammy taught me how to make home made curry. I've yet to try it with out his supervision though. I think I'll mess it up. I'll have to get him to give me a refresher just to make sure I don't forget something. ha ha.
cherrycolouredfunk
Bluelighter
I didn't have an appetite until I read this thread!
I think I'm going to make my own Falafel tonight and have it with some peppers and lettuce in wholemeal wraps. Maybe some fried sliced potatoes too, just to add some un-health
I think I'm going to make my own Falafel tonight and have it with some peppers and lettuce in wholemeal wraps. Maybe some fried sliced potatoes too, just to add some un-health
Shambles
Bluelight Crew
^ That sounds lush. I 
falafel but never had homemade.
Sadie: As long as we remind each other to go easy on the stock cubes this time. They're salty lil sods, huh?
Next time we do it properly - no pre-made pastes at all even as a base. Totally from scratch is the way to go. Same goes for naan, chapatis and the like. May take longer but the effort is greatly rewarded
Also, you folks with fine foodstuffs are making me ponder what I could come up with for dins later already. Am skint so it's cupboard clearance time. Made some really tasty tinned fish (tuna and salmon - not in the same dish) curries recently and that looks most likely. Tis only jar sauce rather than homemade but can't have everything. Tinned fish curry has been a bit of a minor revelation of late
falafel but never had homemade.Sadie: As long as we remind each other to go easy on the stock cubes this time. They're salty lil sods, huh?
Next time we do it properly - no pre-made pastes at all even as a base. Totally from scratch is the way to go. Same goes for naan, chapatis and the like. May take longer but the effort is greatly rewarded
Also, you folks with fine foodstuffs are making me ponder what I could come up with for dins later already. Am skint so it's cupboard clearance time. Made some really tasty tinned fish (tuna and salmon - not in the same dish) curries recently and that looks most likely. Tis only jar sauce rather than homemade but can't have everything. Tinned fish curry has been a bit of a minor revelation of late
Sadie
Bluelight Crew
Cherry and Shammy you're both making my mouth Water! I'm now looking forward to dinner but think I'd rather eat at both of yours. Too bad you lot live so damn far away, you guys could just bring your dinners over here and eat some of mine. We could have a potluck!
Shammy, You never did teach me how to make chapatis. I'll have to nab the recipe off you sometime. Next time I make curry. And you're right, easy on the stock cubes ha ha, that coconut milk did help tone it down a bit though. Didn't help we were a bit tipsy. Well I was ha ha ha
Shammy, You never did teach me how to make chapatis. I'll have to nab the recipe off you sometime. Next time I make curry. And you're right, easy on the stock cubes ha ha, that coconut milk did help tone it down a bit though. Didn't help we were a bit tipsy. Well I was ha ha ha
@ shambles i cant be arsed making curry pastes or naan, lol. its all there for you in the supermarket and of pretty decent quality and ingredients if you buy the right ones. ive got fresh chicken, the curry paste tastes great, its easy and the ingredients list reads fine to me. the naan bread is what youd expect, maybe a preserver in there or something and yes, fresh tastes better, but its alright.
Shambles
Bluelight Crew
^ My best friend as a very young chap was an Indian kid and I used to sit on his mother's worktop and "help" her cook - have grown up cooking and eating Indian food from scratch so is just what I'm used to. Actually doesn't take any longer to do than it would do out of a jar really. It's just knowing which spices to use in what quantities for your paste - other than that you just put it in a pan and boil it same as you would a jar
Sadie: Chapatis = flour, water, dash of oil and a pinch of salt. A pinch of chilli powder, cumin or whatever is also nice but not necessary. You just put flour (wholemeal is best - or the chapati flour that you get in some Indian shops even better) in a bowl with a pinch of salt (and anything else you fancy) and knead it to a dough with a smidge of oil and enough water to make a dough. The trick is to cook them on an insanely hot and dry pan so they get those yummy lil charred spots. Then spread them with lashings of butter (or ghee if you prefer, I prefer butter) and munch. Easiest. Recipe. Ever. And takes about five minutes from flour to mouth too
Sadie: Chapatis = flour, water, dash of oil and a pinch of salt. A pinch of chilli powder, cumin or whatever is also nice but not necessary. You just put flour (wholemeal is best - or the chapati flour that you get in some Indian shops even better) in a bowl with a pinch of salt (and anything else you fancy) and knead it to a dough with a smidge of oil and enough water to make a dough. The trick is to cook them on an insanely hot and dry pan so they get those yummy lil charred spots. Then spread them with lashings of butter (or ghee if you prefer, I prefer butter) and munch. Easiest. Recipe. Ever. And takes about five minutes from flour to mouth too
Sadie
Bluelight Crew
Ta my lovely! Shall try soon.
Shambles
Bluelight Crew
You do that, m'dear
Would love a few chapati with me curry tonight but have no flour. Never mind. Said curry is currently bubbling gently on the stove. Ended up being a saag masala with a tin of pink salmon and a dollop of chilli and garlic pesto for added oomph. Not a fan of spinach but is lush in a curry
Would love a few chapati with me curry tonight but have no flour. Never mind. Said curry is currently bubbling gently on the stove. Ended up being a saag masala with a tin of pink salmon and a dollop of chilli and garlic pesto for added oomph. Not a fan of spinach but is lush in a curry
Sadie
Bluelight Crew
Agreed Spinach in a curry is totally lush.
Turns out a whole seasoning packet was more than I needed. It was tasty if not a little TOO much seasoning. Will half the packet next time but other than that, it was really really nice. Darn if I can remember where I bought that though. Think it was in Tescunts ethnic aisle. My two local ones have a great selection of foreign foods. I especially enjoy Polish pickles.
Turns out a whole seasoning packet was more than I needed. It was tasty if not a little TOO much seasoning. Will half the packet next time but other than that, it was really really nice. Darn if I can remember where I bought that though. Think it was in Tescunts ethnic aisle. My two local ones have a great selection of foreign foods. I especially enjoy Polish pickles.
Shambles
Bluelight Crew
Agreed, Dee Dee. Am not a spinach or cauli man but perfect for curries. Some veggies definitely seem made for currying up and others (like carrots) definitely not. Aubergine is another good one - Patak's aubergine pickle is fuckin' lush. And uberpurple too for added win.
Sadie
Bluelight Crew
I need to look out for that Aubergine pickle. I love Pickle.
Shammy, did you try that mango pickle last time. It was flipping HOT! I loved it.
Shammy, did you try that mango pickle last time. It was flipping HOT! I loved it.
aubergine is the one i bypassed as i hate it. it makes me gagg. just my personal preference i guess. i cant stand the stuff, whether its curried, pickled, stuffed. the texture and flavour actually makes me feel sick for some reason. oh and i forgot okra too. eurgh.
Shambles
Bluelight Crew
I was never an aubergine man myself but was converted by a combination of curry, pickle and moussaka. Yum
Wouldn't eat it as a plain veggie though.
Sadie: I did indeed sample the pickle you speak of. Was great on pizza as I recall. Or straight from the jar
In other curry news, have switched mine off to stew on the ring that stays hot for ages. The bones in tinned salmon melt down and give the sauce a lovely thick gloopiness and flavour if you cook 'em down for a while. Plus I ate not long ago so would be somewhat piggish to dig in already. Is smelling scrummy already though. And was tasting good even before it heated through :D
Wouldn't eat it as a plain veggie though.
Sadie: I did indeed sample the pickle you speak of. Was great on pizza as I recall. Or straight from the jar
In other curry news, have switched mine off to stew on the ring that stays hot for ages. The bones in tinned salmon melt down and give the sauce a lovely thick gloopiness and flavour if you cook 'em down for a while. Plus I ate not long ago so would be somewhat piggish to dig in already. Is smelling scrummy already though. And was tasting good even before it heated through :D