Cooking Thread

[Constanza]

Now I'm poor and isolated I made a Brocolli and Courgette pesto from my fav book Jack Monroe Cooking on a Bootstrap. Added cashew nuts as that's the way I roll.

[Real Al]

Sounds like it would be a bit sloppy. What bulks it out?

[Constanza]

Breadcrumbs and parmesan

[Thor]

I made Botham Burgers for my clan, very nice they were as well.

[Redcard]

Constanta , that’s fantastic, you made it from your favorite book. I’ve got lots of books I don’t really need, can you send me the recipe.

[Real Al]

I made Botham Burgers for my clan, very nice they were as well.

Well, he had got pretty chunky recently. Probably easy to hunt down.

[Long slender neck]

Made vegan shepherds pie from Tesco website.

[Redcard]

My wife knowing anything other than toast is beyond me, and that I haven’t a clue how to work any of the kitchen appliances other than the kettle asked how would I manage if anything happened to her. I replied that I would get a young bird in before the week was out.
Can’t believe I didn’t duck.

[Thor]

My wife knowing anything other than toast is beyond me, and that I haven’t a clue how to work any of the kitchen appliances other than the kettle asked how would I manage if anything happened to her. I replied that I would get a young bird in before the week was out.
Can’t believe I didn’t duck.

But it’s he right answer though isn’t it. My wife is 10 years younger than me and I keep reminding her I’ll trade her in for another younger model. She just tells me to piss off.

[Redcard]

Yes my wife is 8 years younger than me . I can’t believe I married an old bird like that.

[BIGRON]

I married my wife for her money , she still has some left so I'm stayin a bit longer

[slacker]

We were deflated to see a couple of swede in the weekly veg box we’ve started getting from a local farm shop. I’ve always thought them (and turnips) the most boring vegetable to dish up into something interesting, and just remember them as the boiled tasteless mush of childhood. But the missus managed to knock up a Nigel Slater recipe for them which was a revelation. Amazing what a bit of butter, a stock cube and a few herbs can do to lift even the dullest of roots.

Baked swede
Serves 4 as a side dish

1 large swede (about 650g peeled weight)
40g butter
2 medium onions, peeled and thinly sliced
a few sage leaves
1 small sprig of rosemary
chicken or vegetable stock, to cover

Set the oven at 200C/gas mark 6. Cut the swede into slices about as thick as a pound coin. It is easier and safer to do this by first cutting a slice from one side and using this to steady the swede as you cut. Generously butter a baking dish or roasting tin. Lay the slices of swede and onion in the dish, seasoning them with salt and black pepper and strewing a few sage and rosemary leaves as you go. Ladle over the stock so that it just about covers the vegetables - a matter of five or so ladlefuls - then dot on the rest of the butter.

Bake in the preheated oven for an hour or so, turning the swede in the stock from time to time, until the vegetables are tender enough to crush between your fingers. Serve as a side dish, with some of the juices spooned over.