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Here's what I had for dinner last night...


r3nu4l
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I pulled up a couple of beetroot from the garden yesterday -

<a href="http://www.flickr.com/photos/53782729@N00/4887386577/" title="Big Beets by Roseofsharon, on Flickr"><img src="http://farm5.static.flickr.com/4095/4887386577_cfaeafb55b_s.jpg" width="75" height="75" alt="Big Beets" /></a> - they were a bit on the big side (that's a tennis ball between them) and I was worried they would be a bit woody.

However, scrubbed, cut into eighths and roasted with olive oil, balsamic vinegar, garlic and thyme they were tender and delicious. We had them with stuffed, rolled & roasted belly pork, runner beans (also from the garden) and new potatoes.

Somehow, Mr meg managed to follow that with plum crumble.

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I'm glad that this thread has been rediscovered. A family of four (my sister and her folks) is arriving to visit me in a few days, and I am worrying about thinking up a week of dinners, since I am normally cooking for one, and I'll be out at work all day.

 

Last night I had mushroom filled pasta with sauteed leeks and peppers all mixed up with some rocket pesto out of a jar. it was very tasty, but not quite meg / Masterchef. My guests won't expect Masterchef, right enough, but there is a pride thing in feeding them well and not just going, oh, I'll pop up to the Simply Food. Any ideas for quick and easy post-work dinners are very welcome!

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it was very tasty, but not quite meg
Don't you believe it, I only post the good stuff here!

 

At the moment I just see what needs picking from the garden and put them into Google with the word 'recipes', and see what comes up. That's how I got that beetroot recipe.

And it's amazing how many things I can do with a courgette glut these days ;)

 

I agree with the Nigel Slater recommendation. I've used a lot of quick supper recipes from his TV series, especially if they could be adapted to what I had to hand.

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I always find roast veg quick and easy after work and if it's done in a good olive oil with garlic and herbs even better. I usually do stuff like red onions, courgettes, sweet potatoes, beefy tomatoes etc and it goes with most types of meat.

 

If all the regulars from here ever met up, I'd vote we go to Megs for tea, (the boys can wash up afterwards ). :D

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What are the terms of this "guarantee"? I find that no matter what the recipe says, it always takes me at least twice as long.

Quite often the times quoted don't include preparing the ingredients.

For example, adding two thinly sliced onions to a pan doesn't take long if you don't include the time spent peeling and slicing the onions (especially if you haven't professional knife-handling skills) - and wiping your eyes :cry: Ditto two chopped cloves of garlic, fiddly little things!

 

However I think Nigel is quite practical, and would have taken these things into account.

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The recipes are easy and within the grasp of all but the most ham-fisted of cooks*. While most of the recipes included here are fast, I make no claims for five-minute feasts or ten-minute dinner parties. I think that good food can be measured only by its flavour and freshness, not by a stop-watch. That said, most of the recipes in this book can be completed in under 30 minutes, which is, after all, the time it takes a supermarket cook-chill supper to heat through. Many of them take just half that time**.

* Surely you're not in that category, Hazel...??

 

** Go for those ones, Hazel...!

 

There's no actual guarantee, of course, but the major revelation of this book is that you can do tasty meals by combining very basic ingredients.

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I'm glad that this thread has been rediscovered. A family of four (my sister and her folks) is arriving to visit me in a few days, and I am worrying about thinking up a week of dinners, since I am normally cooking for one, and I'll be out at work all day.

 

Last night I had mushroom filled pasta with sauteed leeks and peppers all mixed up with some rocket pesto out of a jar. it was very tasty, but not quite meg / Masterchef. My guests won't expect Masterchef, right enough, but there is a pride thing in feeding them well and not just going, oh, I'll pop up to the Simply Food. Any ideas for quick and easy post-work dinners are very welcome!

 

We routinely cook for 11 but it does depend now many more of the kids turn up - how is it they never seem to tell us they're coming but still expect us to deliver the food?

 

One reliable back up is something with cous cous - if it's adults then slice and dice anything that can't get away in time - onions, garlic, courgette, aubergine, celery or lovage, squash cabbage , olives and so on- fry in olive oil until cooked enough . Add enough cous cous according to packet instructions to pan and mix and then enough real chicken stock ( or vegetable if vegetarian) and keep on a very low heat for about 5 minutes. Remove from heat and season to taste with salt and freshly gound pepper, possibly a hint of chilli powder and stir well. Leave for cous cous to swell ( about 5 mins) .Serve with sour cream and a sprinkle of paprika. If serving for children as well ,prepare some spare ribs coated in a marinade of five spice, sugar and rich dark soy sauce (or kejap manis) in advance. That should be an hour all in with the spare ribs and no time at all without.

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So a question for you culinary types.

 

If you use lambs mince for a shepherds pie and beef mince for a cottage pie what do you call it when you use pork mince?

 

I'm hoping I'll call it delicious! :)

No sure about this one. A pigs ear sounds quite good Squirls. But I use quorn for mine so what would you call that. Veggie pie sounds so boring - there must be a better name! :confused:
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What are you trying to say about my cooking abilities, Squirls? :D

 

Though you're probably right! :)

 

But it was very tasty though.

Only kidding Tay. I'm sure it was delicious.

 

I enjoy pork, but minced pork isn't something I would normally buy.

I don't like quorn either. Or anything else that's pretending to be meat

It pretends to be meat?? I thought it was just pretending not to be cardboard ;):D
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I enjoy pork, but minced pork isn't something I would normally buy.

 

It pretends to be meat?? I thought it was just pretending not to be cardboard ;):D

 

Never used to be on my menu either but I try to avoid red meat these days (is pork classed as red meat?) so it's like a compromise.

 

"pretending to be cardboard" PMSL!

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