What's for Supper?
Jul 4th 2008, 6:47 pm
#106
Lost in BE Cyberspace
Joined: Nov 2007
Location: back in Cambs
Posts: 7,157
Jul 4th 2008, 9:21 pm
#107
Thread Starter
Joined: Feb 2006
Location: Red Deer, Alberta
Posts: 10,612
Re: What's for Supper?
Tonight I am stuffing giant tomatoes with ground beef, onions and seasoning and I may BBQ them or roast in the oven haven't decided yet.
Jul 5th 2008, 12:54 am
#108
I'm a girl, dagnabbit! :)
Joined: Apr 2005
Location: Ottawa, ON.
Posts: 1,120
Re: What's for Supper?
Supper tonight is beer and Pringles, and probably icecream for dessert. 
This job is drinking me to drive. *hic*
This job is drinking me to drive. *hic*
Jul 5th 2008, 5:05 pm
#109
Cheesey Dippin-Dunkin
Joined: Feb 2008
Location: London Outskirts
Posts: 1,161
Re: What's for Supper?
We're having Chicken and Chorizo Gumbo on a bed of wild rice....Really simple recipe - I was astounded. First time I've tried it though - will post the verdict after dinner.
Jul 5th 2008, 5:18 pm
#110
Lost in BE Cyberspace
Joined: Nov 2007
Location: back in Cambs
Posts: 7,157
Re: What's for Supper?
Jul 5th 2008, 6:49 pm
#111
Cheesey Dippin-Dunkin
Joined: Feb 2008
Location: London Outskirts
Posts: 1,161
Re: What's for Supper?
175g Chorizo & 175g Chicken
Onion
Pepper
2 Garlic
1 level tbs flour
2 Stock Cube (I used veg in the absence of chicken)
400g Tinned Tomatoes
1/4 tsp tyme
1 pinch salt & black pepper (to taste)
1 bay leaf
1 tsp sugar
Add in other veg as required....I added Sweetcorn and Carrots etc.
Generously spray flameproof casserole with cooking spray. Add chicken and chorizo sausage and brown, stirring constantly, for 2 minutes.
Stir in vegetables and garlic. Sauté for 5 minutes.
Sprinkle with flour. Cook 1 minute. Stir in chicken stock and scrape up any brown bits from bottom of casserole.
Stir in tomatoes, bay leaf, thyme, salt and pepper. Simmer 20 minutes. Place in 4 bowls, sprinkle with spring onion and serve.
Can be served with rice...fantastic
Jul 5th 2008, 7:51 pm
#112
Thread Starter
Joined: Feb 2006
Location: Red Deer, Alberta
Posts: 10,612
Re: What's for Supper?
The stuffed tomatoes worked really well. For some reason I thought we would each need two tomatoes
We're having the remaining tomatoes for tea tonight!
We're having the remaining tomatoes for tea tonight!
Jul 7th 2008, 5:20 pm
#113
Snickle Hubble-Sprinkles
Joined: Apr 2008
Location: Out on a limb
Posts: 730
Re: What's for Supper?
It was FAB...and it was a WW reciepe too.....will stick on Ex Fats also...just one slight tweek with the sauce and it was perfect....but I can tinker some more too...
175g Chorizo & 175g Chicken
Onion
Pepper
2 Garlic
1 level tbs flour
2 Stock Cube (I used veg in the absence of chicken)
400g Tinned Tomatoes
1/4 tsp tyme
1 pinch salt & black pepper (to taste)
1 bay leaf
1 tsp sugar
Add in other veg as required....I added Sweetcorn and Carrots etc.
Generously spray flameproof casserole with cooking spray. Add chicken and chorizo sausage and brown, stirring constantly, for 2 minutes.
Stir in vegetables and garlic. Sauté for 5 minutes.
Sprinkle with flour. Cook 1 minute. Stir in chicken stock and scrap
e up any brown bits from bottom of casserole.
Stir in tomatoes, bay leaf, thyme, salt and pepper. Simmer 20 minutes. Place in 4 bowls, sprinkle with spring onion and serve.
Can be served with rice...fantastic
175g Chorizo & 175g Chicken
Onion
Pepper
2 Garlic
1 level tbs flour
2 Stock Cube (I used veg in the absence of chicken)
400g Tinned Tomatoes
1/4 tsp tyme
1 pinch salt & black pepper (to taste)
1 bay leaf
1 tsp sugar
Add in other veg as required....I added Sweetcorn and Carrots etc.
Generously spray flameproof casserole with cooking spray. Add chicken and chorizo sausage and brown, stirring constantly, for 2 minutes.
Stir in vegetables and garlic. Sauté for 5 minutes.
Sprinkle with flour. Cook 1 minute. Stir in chicken stock and scrap
e up any brown bits from bottom of casserole.Stir in tomatoes, bay leaf, thyme, salt and pepper. Simmer 20 minutes. Place in 4 bowls, sprinkle with spring onion and serve.
Can be served with rice...fantastic
th pasta too - yummy - good one HPM
Jul 7th 2008, 8:33 pm
#115
Snickle Hubble-Sprinkles
Joined: Apr 2008
Location: Out on a limb
Posts: 730
Jul 8th 2008, 7:29 am
#117
Joined: Mar 2008
Location: Edmonton, Alberta, Canada
Posts: 6,842
Re: What's for Supper?
I made an Hungarian Goulash and baked a coffee sponge cake yesterday still plenty left over for tonight. 
Jul 8th 2008, 8:13 am
#118
Lost in BE Cyberspace
Joined: Nov 2007
Location: back in Cambs
Posts: 7,157
Jul 8th 2008, 8:36 am
#119
Joined: Mar 2008
Location: Edmonton, Alberta, Canada
Posts: 6,842
Re: What's for Supper?
From Delia's Complete Cookery Course
Hungarian Goulash (serves 4 people) Very easy to do.
1 1/2 lb chuck steak (700g) trimmed and cut into 1 1/2 inch (4cm cubes
1 tablespoon olive oil
2 large onions, roughly chopped
1 clove garlic, crushed
1 rounded tablespoon plain flour
1 rounded tablespoon Paprika
14 oz tin tomatoes (400g)
1 medium green or red pepper
5 fl oz soured cream (150ml)
salt and fresh pepper milled pepper
I also added mushrooms and sugar snap peas but I don't think I added quite as much meat, (which was lamb by the way) I tend to change recipes about
Pre heat oven gas mark 1 275 oF 140 oC
Heat oil in pan
Brown beef then tranferr to plate with slotted spoon leaving the juices in pan
Turn heat to medium - brown onions cook until pale golden
Add garlic and meat to the onions then sprinkle in flour and paprika and stir up the juices. Add tin tomatoes, season salt and pepper and bring to a boil.
Transfer to an over proof dish at this stage I added the mushrooms and place in oven for two hours.
When two hours are up stir in the chopped pepper and at this stage I put in my sugar snap peas. Place back in oven for 30mins
Just before serving stir in the soured cream to give a marbled creamy effect.
Serve with rice or veg.
I had it on its own due to a sore wisdom tooth which is coming out on Thursday but hubbie had it with chips. Its very nice.
Are you wanting the ingredients for the coffee cake as well?
Hungarian Goulash (serves 4 people) Very easy to do.
1 1/2 lb chuck steak (700g) trimmed and cut into 1 1/2 inch (4cm cubes
1 tablespoon olive oil
2 large onions, roughly chopped
1 clove garlic, crushed
1 rounded tablespoon plain flour
1 rounded tablespoon Paprika
14 oz tin tomatoes (400g)
1 medium green or red pepper
5 fl oz soured cream (150ml)
salt and fresh pepper milled pepper
I also added mushrooms and sugar snap peas but I don't think I added quite as much meat, (which was lamb by the way) I tend to change recipes about
Pre heat oven gas mark 1 275 oF 140 oC
Heat oil in pan
Brown beef then tranferr to plate with slotted spoon leaving the juices in pan
Turn heat to medium - brown onions cook until pale golden
Add garlic and meat to the onions then sprinkle in flour and paprika and stir up the juices. Add tin tomatoes, season salt and pepper and bring to a boil.
Transfer to an over proof dish at this stage I added the mushrooms and place in oven for two hours.
When two hours are up stir in the chopped pepper and at this stage I put in my sugar snap peas. Place back in oven for 30mins
Just before serving stir in the soured cream to give a marbled creamy effect.
Serve with rice or veg.
I had it on its own due to a sore wisdom tooth which is coming out on Thursday but hubbie had it with chips. Its very nice.
Are you wanting the ingredients for the coffee cake as well?
Last edited by Cassie 10000; Jul 8th 2008 at 8:37 am. Reason: spelling
Jul 8th 2008, 5:37 pm
#120
Joined: Mar 2008
Location: Edmonton, Alberta, Canada
Posts: 6,842
Re: What's for Supper?
All in one Sponge (very easy and quick)
4 oz self raising flour (110g) sifted
1 teaspoon baking powder
4 oz soft marg at room temp (110g)
2 large eggs
1 tablespoon of instant coffee mixed with 1 dessertspoon of hot water
pre heat oven gas mark 3 325 oF 170oC
Grease two 7 inch sponge tins, I use a tin that has a cutter built in.
Take a large bowl sift flour and baking powder holding sieve high to get air in.
Add all other ingredients to bowl and whisk with electic whisk if possible, till thoroughly combined.
If the mixture doesn't drop off a wooden spoon add 1 - 2 teaspoons of warm water. and whisk again
Divide mixture between two tins and bake for about 30 mins, I generally keep an eye on things after 20mins because some ovens differ don't let your cake burn.
Take out of the oven and leave for 30 seconds then loosen the edges and place on a wire rack to cool
Once cooled fill with cream I used a Coffee Cream Mousseline but I will post that tommorrow because I have to go and make tea.
4 oz self raising flour (110g) sifted
1 teaspoon baking powder
4 oz soft marg at room temp (110g)
2 large eggs
1 tablespoon of instant coffee mixed with 1 dessertspoon of hot water
pre heat oven gas mark 3 325 oF 170oC
Grease two 7 inch sponge tins, I use a tin that has a cutter built in.
Take a large bowl sift flour and baking powder holding sieve high to get air in.
Add all other ingredients to bowl and whisk with electic whisk if possible, till thoroughly combined.
If the mixture doesn't drop off a wooden spoon add 1 - 2 teaspoons of warm water. and whisk again
Divide mixture between two tins and bake for about 30 mins, I generally keep an eye on things after 20mins because some ovens differ don't let your cake burn.
Take out of the oven and leave for 30 seconds then loosen the edges and place on a wire rack to cool
Once cooled fill with cream I used a Coffee Cream Mousseline but I will post that tommorrow because I have to go and make tea.