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What''s for tea?

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Quote by secksy_cpl
I'm sick of having the same things for dinner week in, week out. If I see another plate of spag bol in the near future I'm gonna scream! We go shopping and put the same things in the trolley every time, it's doing my head in.
And no Mr Secksy I don't want southern fried chicken, caesar salad and a nice breeeeaaaaaddd!!!

I must admit we eat far too much curry. So much so that If I ever send out for Indian I dont order curry as I want something different lol
Last night we had Madras rolleyes with chicken style corn pieces.
Quote by trashcan01
Rump steak,chips,peas,onion rings and mushrooms need i say more
Dont forget the Mustard

Ooh that's what we're having tonight, but hold the mustard for me please. The kids will have left-over chilli con carne. Early lol
Quote by fluff_n_stuff
Rump steak,chips,peas,onion rings and mushrooms need i say more
Dont forget the Mustard

Ooh that's what we're having tonight, but hold the mustard for me please. The kids will have left-over chilli con carne. Early lol
That sounds sooo nice!! I want!!
Home alone tonight but might do belly pork and chips with gravy.
we just had an indian, it was very nice
ive baked cheese n onion quiche
cheese n corgette loaf
ginger muffins
and
chocolate cake later to be feather iced
Salmon wrapped in bacon with veg......yum yum!
Quote by poshkate
Salmon wrapped in bacon with veg......yum yum!

Not too sure what I think to that Kate confused
Isn't the bacon quite a strong taste with salmon dunno
Would it work with trout?
Quote by Dawnie
Would it work with trout?

I suppose it would work with any old trout :lol2:
In edit....
That sounds really bad doesn't it ?
Its not meant that way.....honest redface
Quote by Dawnie
Salmon wrapped in bacon with veg......yum yum!

Not too sure what I think to that Kate confused
Isn't the bacon quite a strong taste with salmon dunno
Would it work with trout?
Normally I use parma ham but we didn't have any in! It was unsmoked bacon so not too strong a taste.
I like trout with a breadcrumb and herb crust.
Quote by Steve

Would it work with trout?

I suppose it would work with any old trout :lol2:
In edit....
That sounds really bad doesn't it ?
Its not meant that way.....honest redface
You see, I meant that my Dad catches trout when he goes fishing and has a freezer full of it. I can only eat so many trout sarnies and fish pie.
But if you want to call me an old trout, feel free :lol2:
Quote by poshkate
Salmon wrapped in bacon with veg......yum yum!

Not too sure what I think to that Kate confused
Isn't the bacon quite a strong taste with salmon dunno
Would it work with trout?
Normally I use parma ham but we didn't have any in! It was unsmoked bacon so not too strong a taste.
I like trout with a breadcrumb and herb crust.
Cooking with Kate :giggle:
Actually, if I get the fish, can you bring the crust and a pinny :grin:
Easy trout recipe:
Clean your fish - remove head and tail if you want but not essential.
Put a couple of slices of lemon and a stem or two of fresh herb 9thyme is good) inside it.
Get 3 sheets of newspaper (2 if it's a broadsheet).
Wrap your fish snugly.
Soak the package in water for a minute to get the paper wet through. Let it drip but don't squeeze it.
Put it in the oven at about 160-180 until the paper has dried right through. Time depends in the size of fish, but about 30 mins is usual.
Have your plate ready with veg, salad etc.
Unwrap the parcel carefully and lift the fish onto the plate.
The magic bit is that the skin (head, tail and fins too) stick to the paper and you get perfectly steamed fish ready to eat.
A Hollandaise sauce is great with this, or even just mayonaise.
Made a spag bol instead. Good job I'm not snogging anyone right now, I stink of garlic redface
Quote by foxylady2209
Easy trout recipe:
Clean your fish - remove head and tail if you want but not essential.
Put a couple of slices of lemon and a stem or two of fresh herb 9thyme is good) inside it.
Get 3 sheets of newspaper (2 if it's a broadsheet).
Wrap your fish snugly.
Soak the package in water for a minute to get the paper wet through. Let it drip but don't squeeze it.
Put it in the oven at about 160-180 until the paper has dried right through. Time depends in the size of fish, but about 30 mins is usual.
Have your plate ready with veg, salad etc.
Unwrap the parcel carefully and lift the fish onto the plate.
The magic bit is that the skin (head, tail and fins too) stick to the paper and you get perfectly steamed fish ready to eat.
A Hollandaise sauce is great with this, or even just mayonaise.

Now that sounds easy, I'll give that a go, thanks :thumbup:
Spag Bol tonight when I get round to cooking it..
lager!!! woohoo!!! biggrin
fish fingers, home made chips and beans :lickface:
misery guts got soup lol
Quote by Tan--Kinky
fish fingers, home made chips and beans :lickface:
misery guts got soup lol

ooh ive had fish finger sarnies 3 times this week they are just lush mmmmmm
A Findus frozen roast dinner, sorry redface
Dawnie smackbottom
We had fajitas, yum yum smile
Oooh, I had trout on Friday. Just grilled in the oven. I love it; such a beautiful tasting fish.
Tonight it was roast ham and a jacket potato with lots of veg. Simple but tasty. :lickface:
yep i had cider then lager
god i hate trout it tastes like mud!
Roast Lamb with all the trimmings here tonight. We'll be eating lamb forever since we came home from the shop with a whole one yesterday. Have you SEEN how much meat is on a whole lamb? Still, it was an absolute bargain at £60 and we love lamb (good job really eh?) lol
*Her*
roast chicken with taragon and shallots and lots of mash n veg
then no doubt be chicken inspired dishes for rest of week until it runs out!
Quote by earthchild
then no doubt be chicken inspired dishes for rest of week until it runs out!

Mmmmmmmmm.......rubber chicken lol. We have lots of that in this house
*Her*
Spicy pork and chorizo hotpot with rice biggrin :D
What you got?
Quote by anais
Spicy pork and chorizo hotpot with rice biggrin :D
What you got?

OOO tasty.
Leek and green pepper stirfried with a sliced Bratwurst. Tiny tomatoes fried (sort of) in balsamic vinegar. Then soaked up all the juices in the pans with a wrap and folded that up onto the plate.
It's cold tonight - I would LOVE a dish of hot ginger/treacle pudding and custard right now.