We had roast lamb and veges for dinner tonight.
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We had roast lamb and veges for dinner tonight.
Maccas :redface:
Steak, roast sweet potato, corn on the cob, beans and yummy stewed tomotoes.... smells so good yumyumyum can't wait to eat it.
spag bol turned into pasta bake - was the only thing i could think of to do for DH coming home from work a day early! love frozen meals! :lol:
Lemon and Basil Chicken
Brown four pieces of chicken leg (thighs or drumsticks - preferably with the skin) with a little olive oil in a small oven proof dish
Squeeze the juice from both halves of a lemon over the chicken, then add the lemon halves to the dish
Place in a 170degree oven for about 30 minutes, test the chicken legs with a skewer or knife to see if the juices run clear
Add a handful of fresh basil to the dish and return to the oven for 15 minutes
Put the chicken on your plate then add a glass of white wine to the dish
place the dish on the hob and reduce the wine down to make a sauce
pour the lemony basil sauce over the chicken pieces
Serve with steamed potatoes and a few salad leaves to mop up the sauce
Tonight we had warm duck with orange and fennel salad...... delish!
green curry, yum!
lol noooooo idea lol
Something spicy to warm us us, methinks. It hasn't hit 7 degrees here yet, so thinking maybe a veggie curry or spicy nachos.
Tonight is lasagne for us. I went to make it last night, then MIL turned up with pizza. So I'll try again tonight. I bought a bottle of red yesterday to go with it too. mmm yum!
spag bol - meat sauce made this morning and just has to be heated through.
Laurin x
crunchy topped salmon and asparagus!! looks and smells good!!
its like a salmon mornay on top of rice then cooked in the oven, with croutons on top!!
ohhh you may have to post that recipe!! yum
Tonight: meatloaf, mashed potatoes, steamed carrots and corn.
no worries christy will do when DH gets home!!
its one though that uses sourcream instead of milk, but im sure you could find something else to use!!
sausage and pea rissotto
yummo!!
Beef Goulash with the recipe from the Coles Online site!
For us being a Friday night...
It takes two hands to handle a whopper, the two fisted burger from HUNGRY JACKS!
I need a life! :lol:
:
I tried this tonight and highly recommend it! :D
Glad you liked it - it's easy, quick and very tasty
where having roast chicken tonight!!
DP has just made an early Sunday dinner of Spag Bol ... YUMMO :dance:
haha its spag bog night in our house too!!!
Tuna frittata
Vegie burritos. We had zucchini frittata for lunch - it must have been a good day for it.
Something fiddly for us - itty-bitty portion sized baby chickens, boned without damaging the skin then reformed around a herbed rice pilaff and finally roasted. Served with a spicy tomato sauce, asparagus and roasted vegies.
Very nice, but it took all afternoon to bone all seven chickens....next time I'm doing something simpler!
Veal schnitzel with roast potatoes and vegies
Harissa Lamb Chops with Genova Potatoes
You will need:-
Some lamb chops
Harissa Paste
Olive Oil
Waxy Potatoes - (Nicola work well)
A jar or tin of anchovies preserved in olive oil
Fresh Flat Leaf Parsley
A couple of garlic gloves
Some salad leaves to serve
Marinade a couple of lamb chops in some harrissa paste and olive oil
Finely chop 3-4 anchovies - (don't be afraid to try this is you don't like anchovies)
Put a good glug of olive oil into the bottom of a decent sized saucepan with a lid and put it over a very low heat.
Add the anchovies and mash them against the bottom and sides of the pan with a wooden spoon - they will gradually dissolve into the oil.
Chop a couple of potatoes into pieces that are about the same size as a fifty cent piece but twice as thick - turn up the heat to medium and add them to the oil
Stir the potatoes around to make sure they are well coated in the oil for a few minutes - try not to break them up too much.
Once the potatoes start to let go of their moisture, stop stirring and put the lid on - they will steam in their own liquid for 10-15 minutes.
Grill or BBQ the lamb chops whilst the potatoes are cooking
Once the potatoes are soft (test them with a knife) take them off the heat, then add a couple of cloves of chopped garlic, a generous tablespoon of freshly chopped parsley, black pepper and a little salt. You shouldn't need much salt as the anchovies will have left a brown, salt residue behind.
Stir the garlic and parsley through the potatoes and serve immediately - the idea is to use the heat of the potato to release the fragrance of the herbs.
We're having Aussienic's Chicken Thighs in Tomto & Mango Sauce :)
im home alone with DD tonight, she's having last nights left overs of apricot chicken, im having toasted tuna chesse and avocado sandwich!
Gnocchi sorentina - homemade gnocchi baked with buffalo mozzarella, fresh tomato and basil sauce and parmesan. Yes, it tastes as good as it sounds, and it is in the oven right now and smells phenomenal. If I do say so myself. :lol:
recipe please suse!!!
Here 'tis
Gnocchi Sorentina
800gm-1kg dry/floury potatoes
approx 200gm plain flour
2 cloves garlic (finely chopped or crushed)
3 yummy, ripe, (preferably vine-ripened tomatoes), peeled, seeded and chopped
500ml tomato passata
2 tsp sugar
1/4 cup extra virgin olive oil
about 200gm buffalo mozzarella (or bocconcini), cubed (approx 1cm)
about 1/3 cup grated parmesan
about 1/2 cup shredded basil
salt & pepper,
Parboil potatoes (whole, with skin on), then bake in oven until tender.
Peel potatoes while still hot, then push through a ricer/mouli (or mash, but it doesn't get as even as result).
On floured surface, knead 1/2 the flour into potato, adding more depending on the dryness of the potato until a smooth dough is achieved. The less flour used, the lighter the dough. Knead until elastic and shape into a ball. Cut or tear into four pieces.
With palms of hands, roll each ball into a long sausage about 1 - 1.5cm in diameter.
Cut into pieces 2cm long and roll in a little flour. With finger, press an indent into each piece.
Boil water, and cook in small batches until gnocchi rises to the top. Put into a bowl containing a little olive oil and swish around to keep separate as each batch is added. Add a splash more olive oil as needed.
To make sauce, heat oil and add garlic. Gently fry for a few seconds only then add passata. The sauce will seem very oily! This is OK, the oil will help prevent the gnocchi from drying out when baking. Simmer for about 5 minutes, adding sugar and salt & pepper to taste. Add chopped tomatoes and simmer for 5 more minutes. Remove from heat.
Preheat oven to 180 degrees. Add sauce to gnocchi, stirring gently. Stir through mozzarella, 1/3 of the parmesan and 1/2 the basil. Using either a large shallow baking dish or four individual gratin dishes, spoon gnocchi into dishes. Top with 1/3 of the parmesan and bake for about 20 minutes, until cheese is melted and the top is golden and a little crisp.
Serve topped with remaining parmesan and basil. Good with garlic bread and steamed green vegies or green salad.
mmmmmmmm might have to try this one this wee, was saying to DH just last night i want to make some gnocchi, thanks suse~!
My pleasure hon!! Love to hear how it goes!
suse what is tomato passata???
and can the gnocchi be made int he morning and left or needs to be made and used straight away?
Passata is just pureed & strained tomatoes. It can be bought in tall glass jars/bottles.
I've made the gnocchi in the morning prior to assembling it - it is harder to separate once it's been refrigerated. Otherwise, it can be pre-made and assembled ready to bake a day in advance. Next time I make it I'm going to experiment with freezing it like lasagna!
One tip for this recipe - the key to making gnocchi is to keep the potato dry, otherwise it's impossible to make a decent "dough" - you can do this by par-boiling and the oven drying as per suse's recipe....or just pop them in the microwave without any water, cut them in half and scoop the nice, dry flesh out - much quicker/easier.
Gnocchi keep very well in the freezer without the sauce - you will find that if you try to freeze them in the sauce then they will break up whilst being reheated.
This is one of our favourite supper dishes too, although we add chopped black olives to the sauce as well.
We also make a fried gnocchi dish (don't boil them) just shallow fry with olive oil, pancetta, garlic, mushrooms and finally fresh spinach...finish with a splash of cream and a little parmesan and pepper. The fried gnocchi have a great texture.
We're making Tex Mex Pies tonight, a new recipe from the Taste website that looks really yum.
Oooh, thank you Bear!! Good tips indeed - I've had fried gnocchi before and it is rather tasty. It's why I like it baked, crispy on top, but soft and melting inside. Mmmm.
Tonight we're having mum's lamb roast with baked and steamed vegies, cauliflower & cheese, and red-wine and rosemary gravy. Tom Cruise can get stuffed.
Tonight we are having Baked Chicken, lemon and chorizo. Yum! From my Delicious mag. I found some yummo chorizo at the markets, so I had to find something to cook other than paella with them :)