#65

This is a good idea! I’ve still got some tiny boxes from when I froze extra bits of food for R when he was tiny, reckon they are probably good for espresso volume abd I can maybe even just take some out of my cold brew jug to freeze a couple of times and replace if I have to use it.

#66

It might still be a little bit bad in that I’m not sure yet if dairy is an IBS trigger for me, but you do make some very good points :slight_smile:

Also, I have to say I am enjoying all the cheery cherries in my notifications :cherries:

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#67

I’ve just made a jam jar of tea with sugar, banged the lid on and stuck it in the fridge for some delicious iced tea later!!!

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#68

β€˜BBQ’ but we’ve not got a BBQ and not allowed to cook on the balcony so it’s oven food

Burger
Corn on the cob
Roasted veg + salad bits
Bit of pasta salad and that

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#69

Omg is it actually that simple?!?!

#70

Chicken parm

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#71

It may need some more sugar to taste but I reckon so yeah haha

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#72

yes i believe that’s the rules. just bring some wine :grinning: :wink:

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#73

We always bring wine :cowboy_hat_face::partying_face:

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#74

I’m risking the wrath of the Beer Wankers by having dinner in Br*wdog. Temple Of Seitan buffalo wings, mushroom and courgette pizza. Generic beer. An excellent Sunday.

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#75

Ancho chilli chicken thing

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#76

Today I made this. Yeah I know it looks a bit like vital organs but it’s actually over-baked feta-stuffed peppers. I’ve got really obsessed with Greek cuisine and I’m also a bit more confident with cooking now (only a bit, mind) so thought I’d give it a go and it was bangin’

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#77

Dhansak. My mind’s blown, actually tasted like takeaway.

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#78

Looks very banging :+1:

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#79

That looks takeaway quality. I’ve never been able to achieve that. Tops!

#80

It was! I’m such a feta fiend so stuffing a pepper with tons of it is just so, so dreamy :drooling_face:

#81

:+1:

This https://thecurrykid.co.uk/recipe/curry-base/

And this https://thecurrykid.co.uk/recipe/dhansak-made-with-base-gravy/

I also added about half a mug of pineapple juice and doubled the lemon juice (I like it like that but might not be for everyone)

Also marinated the chicken and pre-cooked it by boiling

Hehe mmm omg hehe

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#82

Seeing as you’re all dying to know how I pre-cooked the chicken I marinated it for about 5 hours in yoghurt and cumin, coriander, paprika, etc

Then I fried cumin seeds and a cinnamon stick and bay leaves, added half a tin of chopped tomatoes and let simmer for about 5 mins, then dumped in the chicken and added water until it just covered it, and simmered it for about half an hour

Thanks for reading

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#83

Did you use the base gravy too? If so, when did that come in?

#84

Yeah 500ml of that

Added just after frying the spices and tomato puree at the beginning of the dhansak process

1 Like