What's Cooking Today??

Blame @wiseowl for this , he's been tempting us on Wakey, wakey with his Apple and Rhubard Pie !!

Today we've just had Sweet Chilli Vegetable Rice and Tuna + mixed salad. We don't normal eat a sweet but if we do ( like today) it's yoghurt.

 

I like to live it up!!!!
Bangers & mash with peas & carrots or carrots and peas

 

Ordinary gravy or onion @Jiffy ..... that is the big question .

 

I cooked Roast Chix for my Daughter & Grandaughter, and then my Daughter bought some real Cream cakes...........So sorry I don't have any pics of the cakes because we've eaten them all

 

Quiche for us with extra cheese and onion and burnt bacon bits on top ...

We don't eat desserts at home and I always have yoghurt at 11am.

 

Thick minestrone soup and "special" rhubarb crumble with cream.

 

Do tell @NigelJ .....what's the 'special' ingredient??

 

@Upsydaisy The "special" refers to the rhubarb. I make rhubarb gin a couple of times a year. After making the gin; the rhubarb pieces are firm, gin flavoured and sweetened so these go into the crumble. The result has a crisper texture than a normal crumble. The cooking drives off any alcohol.
The rhubarb pieces also freeze well.

 

No Gravy

 

Oh gosh....that is special!!! @NigelJ

The gin sounds wonderful too !!
We've only dabbled in wine making.....in fact we still have some demi johns lurking somewhere with some very vintage wine in them.

 

Do you make your own Keffir Coconut Yoghurt @shiney .....yummy , but a bit too fiddly for me to do regularly. Greek yogurt normally for us.

 

Leftover pizza from the weekend (self-made of course).

But since my wife gets home faster I probably have to make something else. So I guess I'll be eating Schupfnudeln with Sauerkraut and ham.

I need the energy to plant a few running meters of peas this afternoon before the big rain hits.

 

That looks very interesting @Black Dog .
Multi purpose too, I see it can be used in both savoury and sweet dishes.

 

From time to time motivation bites me in the ass and I make German pasta myself.
It's a lot of work but dinner guests love them.

Same with bread. Whenever I make pizza, I take care to always make enough dough for an extra loaf of bread. Also makes it easier to get the right texture.