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I can't be the only one. Its bloody freezing out there. Literally. The snow has now turned to a lethal glass like substance. It never seems to get bloody light. I HATE this time of year with every fibre of my being. Outdoors is rubbish in January!
Theres only one thing for it. Heating on, feet up in front of rubbish telly. So whats your favourite food for doing this then? Must be quick to make, artery-cloggingly unhealthy (so no bloody couscous, yoghurt, salad or porridge, you freaks!) I'm talking proper comfort food! ....and it must be able to be safely balanced on your knee as you ram it into your gob, while sneaking a quick look at how the 2 Katies are getting on on Celebrity BB.
I'll start.....
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Baked Camembert with garlic bread to dip in and red onion chutney. MMMMMMMMMMMMMMMMMMMM
Whats your favourite then?
[b]GO.....!!!![/b]
why are their flies all over your hockey puck ?
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Just tucking in to jacket potato with chilli here, yum.
This week Ive had mcdonalds, two kebabs, a shedload of beer, numerous muffins, and i think i will go for an indian later.
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sadly mrs_d doesn't permit these in my diet very often. I'm still 2 stone overweight & trying (half-heartedly) to do something about it
Not quick but I make big batches so 2/3 meals out of it.
Corned beef hash (chunky, with onions and Worcester Sauce - topped with fried/poached eggs)
or
Tartiflette with cumberland/linconshire sausages.
Fri night is fish supper night from the chippy 😆
Haggis neeps and tatties layered to for a pie cheese grated on top and grilled.
HP sauce to finish
Stovies would be another option
Tartiflette with cumberland/linconshire sausages.
*Drowns in own saliva*
binners, you should eat this - you're clearly a pussy 😉
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1 cartmel sticky toffee pudding, 'drizzled' with 1 pint of custard.
friday night chez drummer is "light pasta dish at 4pm followed by spin class at 6". As are Monday night, Tuesday night and Wednesday night. Wednesday has the added bonus of an upper body cardio work out courtesy of this:
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agree on baked camembert binners but I do this one
http://www.bbc.co.uk/food/recipes/camembert_and_roasted_81995
I like stews in winter but normally can only be arsed doing them once per winter. Did a slow roast leg of lamb curry a few weeks back, bloody gorgeous.
Another class example.... Mrs Binners served up a cheese and onion pie on a barm the other night. You can take the girl out of Wigan......
😀
timidwheeler - MemberTartiflette with cumberland/linconshire sausages.
*Drowns in own saliva*
I had a little bit of left over sage and onion stuffing that went in one tartiflette after christmas, was incredible.
Wife just bought fish & chips in for lunch.
I now feel physcially sick and I'm supposed to be heading for a road ride in an hour.
pie on a barm
does she do "pie in soup" as well? or is that a Rossendale thing?
Beef in red wine
get some braising steak soak in a bottle of red overnight
lightly dust meat with flour and briefly fry, pop beef & wine in casserole dish add some veg of choice and whack it on the oven for 3-4hrs on low heat
Serve with carbs and veg of choice and wash it down with a chunky red wine or Guinness
Win win win
Justcome back from the town centre with an extra hot Mauritian curry wrap.My colleagues now hate me - double win.
john_drummer - I've never had that. What pie and what soup would you recommend? As we're in Rossendale, it'd be bad form not to embrace this local culinary delight 😀
Baked Tunworth. Keeping it local!
Or, take one Le Creuset casserole. Insert cubed shin of beef, onions, garlic, veg, bottle of red, stock cube, herbs and a big splash of L&P. Put in bottom oven of the Aga for 8 hours at least. Top with dumplings.
Serve in a big bowl. Eat. Best washed down with a nice pint of something hefty and warming.
(veg) sausage butties for me. too many of them.
i bought two packs of linda mac red onion sausages last night and plan on scoffing several of them this evening with mac n trees (macaroni cheese with half macaroni and half broccoli), then whatever's left will be buttified tomorrow...
Just had a hot roast pork buttie with crackling, stuffing and apple sauce from the local farm shop, dropped one off for Abigale at college on the way back. trying to tempt her to fitting my replacement forks on Sunday.
Bought some Yorkshire sausage for in the morning and a nice piece of belly pork for Sunday whilst I was there
Just a glass of port, dark chocolate and a roaring log burner.
What pie and what soup would you recommend? As we're in Rossendale, it'd be bad form not to embrace this local culinary delight
I'm a couple of miles that way --> and have never heard of that either. One culinary quirk I picked up off my dad though and assumed for years that everyone did it is chips and soup. Big bowl of chips, tin of Heinz cream of tomato over it.
Pah, everyone knows the best addition to a tin of Heinz tomato soup is a slice of cheese on toast.
Preferably gruyere.
"Proper" Hungarian Gulasch with kartofelknockerl. Green veg optional, crusty bread for mopping up the gravy.
Take about 4 hours on the stove top with supervision so I have to be feeling keen to make it.
Pah, everyone knows the best addition to a tin of Heinz tomato soup is a slice of cheese on toast.
Whilst I take your point, the soup is the addition here, not the other way around.
Whilst I take your point, the soup is the addition here, not the other way around.
With that kind of logic you could end up with all three components in one bowl.
💡
It's bloody glorious out there ! OK, so it's cold I admit... but damn, pedal a bit harder if you're cold !
Glorious? You've not got the freezing fog thats been obscuring everything around here then?
I don't want freezing fog! I want pie and soup!!! 😀
ElShalimo - Member
Beef in red wine
get some braising steak soak in a bottle of red overnight
lightly dust meat with flour and briefly fry, pop beef & wine in casserole dish add some veg of choice and whack it on the oven for 3-4hrs on low heat
Serve with carbs and veg of choice and wash it down with a chunky red wine or Guinness
Win win win
This is my choice too +
Green veg optional, crusty bread for mopping up the gravy.
Here's your starter,
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bikebouy - Member
This is my choice too +Green veg optional, crusty bread for mopping up the gravy.
Ooh ... garlic ciabatta for mopping up. Wow
The beauty of the casserole is that you can do other things whilst it cooks, watch TV, post on here, make love to a beautiful woman (a lá Swiss Tony), drink wine or beer etc. etc.
Simplicity is key unless your kitchen is the warmest room in the house and you want to be slaving away in there
Lava bread with some nice crunchy bread 😛
Jamie oliver on tv trying to encourage me to try cheese with honey on top sprinkled with instant coffee granules has put me off food, sounds like instant vomit to me!
Best comfort food used to be a Pot Rice (pot noodle) chicken curry with chips! Classy! Dont make them anymore so now its a potato waffle sarnie with cheese and honey glazed ham!
Jamie Oliver is a freak!
Do you mean a waffle on a butty? Or a cheese and ham butty using waffles instead of bread?
What pie and what soup would you recommend?
IIRC it was a warm pork pie in a bowl of Heinz cream of tomato. Or possibly a Hollands meat & potato from just up the road in Accy.
There's a similar delicacy in Bratfud, known locally as a "pie & pea supper". Warm pork pie, mushy peas and (this is the bit that really turned me off) lashings of the mandatory mint sauce
I worked in Haslingden for a couple of years, it was there that I was introduced to "pie in a barm" and "pie in soup".
Worked with a lad from Blackburn (and his missus) and every time she wasn't looking it'd be tomato soup with a sausage roll in it with a yorkie for pudding. Type 1 diabetic, too.
Cheese on toast for me.
I tried cheese (Brie) and honey at a party the other day, it was lovely
Binners - toasted waffles topped with cheese and ham and sauce of your choice in between 2 slices of bread or three if you go for a double decker sandwich.
John D - pie and peas is a classic yorkshire thing and has to be eaten on bonfire night coz its the law.
Besides the indigestion, does the log burner not burn your mouth?Just a glass of port, dark chocolate and a roaring log burner.
I worked in Haslingden for a couple of years, it was there that I was introduced to "pie in a barm"
Ah, now what you have there is a Wigan Kebab.
yeah, but [i]mint sauce[/i]??? 😯
I'd much rather have a sausage butty, followed by some parkin and perhaps some bonfire toffee while burning an effigy of a failed terrorist
I was at a do last night and was treated to deep fried cheese and onion sarnies - bloody lovey they where too!
Cheese and honey is a classic combination! Not sure about the instant coffee though...
Pea and ham soup today, with bread and butter.
Cougar - ModeratorAh, now what you have there is a Wigan Kebab.
Nah, that's a 'slappy'.
A Wigan kebab is 3or4 pies on a stick, like a kebab...
I keep saying - it's me mom's own 1970's Rover Strike Special Spuds:
Hot crispy-jacketed spuds - halved lengthways, emptied, contents mashed together well with salted butter and corned beef until you have dark pink potato.
Return the meaty mash to skins, top with lots of sliced or grated cheddar cheese, return to oven or medium grill until all is bubbly golden or you can't wait any longer.
Die and go to comfort food heaven. Add sausage on side and be reincarnated and go again. Add frozen peas if still feeling guilty.
I can't believe we're 2 pages in and no mention of mash- the ultimate comfort food, creamy mash with butter, or with sausage and onion gravy ya pie and soup eating bastids
I can't believe we're 2 pages in and no mention of mash
I posted the Ultimate Mash just above 😉
Another easy one:
Cut butternut squash lengthways in half
De-seed, sprinkle on some cumin seeds, apply oil or butter and crushed garlic
Roast for about 1hr
Scoop out the flesh, mix it with nuts of choice, more spices of choice, pancetta cubes
Put mix back in scooped out skins, generously cover with cheese then back in oven for 20 mins
Serve with veg, carbs and red wine
Easy
Pie and mash, chunky soup and crusty bread, roast dinners or bangers and mash. Washed down with Guiness of course.
Malvern Rider - MemberI keep saying - it's me mom's own 1970's Rover Strike Special Spuds:
Hot crispy-jacketed spuds - halved lengthways, emptied, contents mashed together well with salted butter and corned beef until you have dark pink potato.
Return the meaty mash to skins, top with lots of sliced or grated cheddar cheese, return to oven or medium grill until all is bubbly golden or you can't wait any longer.
Die and go to comfort food heaven. Add sausage on side and be reincarnated and go again. Add frozen peas if still feeling guilty.
Corned beef hash! Although putting it back in the skin is inspired.
Just to rewind a page, and the discussion of the ultimate Tomato soup accompaniment, I am sure I learned years ago from someone of this parish that the answer to that particular question was Pickled Onion Monster Munch "croutons"
Corned beef hash!
No. In so many ways, just no!
In the same way that pepperoni pizza is not a bacon and tomato sarnie, although both constructed from thin smoky pork, bread and tomatoes.
Rubbish. Potato and corned beef mashed together = corned beef hash.
Bless though.
Tomorrow night's menu for the Privileged Guests:
Canapes (Guacamole or Devilled eggs on whole wheat crackers). Prosecco.
Coq au vin. Fresh crusty baguette and butter. Selection of ciders and ales.
Stuffed peppers for the veggie.
Chocolate torte (made with rum and Amaretto biscuit) with cream.
Coffee (Waitrose Columbian).
All by my own fair hand... 😀
Sunday breakfast: Brooklyn Breakfast Bagels for the stopovers.
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Every day's a school day. Pie in soup, waffle butties and rover strike special spuds are most definitely on the agenda. And some other inspired stuff! Monster munch croutons? Truly inspired!!!
Tonight here we're keeping it simple, but comfort-food-tastic! Proper bratwurst, smothered in fried onions, on finger rolls, plenty of crap cheese singles and ketchup. Mmmmmmmmmmm 🙂