Blimmin 'eck, How did you manage to waddle home after all that lot?EmWilk wrote:We went for tapas and had:
EmWilk wrote:I've had a very late start today
Pat him on the back and wish him joy of it!EmWilk wrote:think dad wants to go and watch footy and have a few beers
OneMoreCheekyOne wrote:Our wild garlic is out too and has been for a week or so at least. I'm sure it wasn't out until early May last year.
Oh yum!MrsWWoof wrote:I can make some hummus
Seatallan wrote:Lucky so & so. My foodie colleague and I were bemoaning the lack of local wild garlic just the other day.
ianinfrance wrote:Oh yum!MrsWWoof wrote:I can make some hummus
Especially jealous as we're on a fast day today.
Lunch will be a soup that's new to us, watercress & courgette soup with a poached egg.
Supper, the rest of Thursday's lamb & flageolet bean stew.
They're not bad, but when I'm in the middle of them, something more substantial always makes me salivate and I lerve Hummus.Catherine wrote:Your fast days always sound delicious to me
icelesley wrote:Breakfast: Orange juice then a toasted wholemeal muffin
snacks a few grapes and some carrot sticks
Lunch: chicken on a warburtons thin
Dinner: chicken salad with a small baked potato followed by a fruit yoghurt
ianinfrance wrote:The Watercress and Courgette soup was very good indeed, by the way. We made it with a poached egg, rather than pine nut and parmesan, mainly because Jacquie's not a great pine nut fan.
Herbidacious wrote:I don't know how one keeps it down to 500.
If I might suggest, Sue, I suspect that once the watercress is in, it would be as well to eat the soup as soon as possible. I've always found its flavour very ephemeral. What I did this morning was to do the initial cooking, right down to the full 10 minutes simmering of the vegetables in stock. Turned off heat. Then when Jacquie started heating the water for the eggs, I started reheating the soup base. When boiling I added the watercress and started timing when everything came back to the boil. Literally 3 minutes later, I whizzed it all up with my stick blender. By that time the eggs were done, so we ate it immediately. It's only relatively recently that we've had watercress available, and so I've not really looked out for many recipes which use it. But it gives a very agreeable zing of pepperiness all its own, doesn't it. We kept our watercress after a dunk in cold water, in a green bag, from Saturday, and it was fine, though I'd not have wanted to keep it more than a day longer.StokeySue wrote:in fact I might make the soup tomorrow as I'm not sure of the shelf life of the watercress, I got a bit carried away
ianinfrance wrote: I'm lost in admiration - speaking as a long term glutton (now somewhat reformed).
StokeySue wrote:Dinner I am going to try something slightly different; I was thinking of making the lamb & flageolet dish but I've had a lot of lamb recently and years ago I used to make a dish of chicken, artichoke hearts and flageolets, with a lot of lemon, so I think I'll have a go at a 5:2 version of that. If it works I'll post the recipe
Users browsing this forum: No registered users and 4 guests