Re: What's for dinner tonight?

by Le-Dolly Sun Oct 27, 2013 5:42 pm

A Roast Turkey dinner for today with Semolina Roast Spuds, Roasted Parsnips & Carrots, Oven Baked Red Onions and Cauli. Not sure on the dessert just yet, still musing.
Yum! Yum!

by Izzyedwards Sun Oct 27, 2013 5:52 pm

For us - oven bake with chorizo & merguez sausages, garlic, onions, leeks, green pepper and potatoes, rosemary and olive oil.. Hopefully there'll be enough leftovers for lunch tomorrow!

by very19 Sun Oct 27, 2013 7:48 pm

Good fried mushrooms coulemelle (think same name english-French?) yum...
Found in a field, on Brive north.

What's for dinner tonight? - Page 3 Coulem10

by Richard T Sun Oct 27, 2013 9:07 pm

Good heavens. You could wear them.

by er indoors Mon Oct 28, 2013 5:48 pm

Izzyedwards wrote:For us - oven bake with chorizo & merguez sausages, garlic, onions, leeks, green pepper and potatoes, rosemary and olive oil.. Hopefully there'll be enough leftovers for lunch tomorrow!

Ditto, oven bake for us yesterday as well but with chicken thighs, garlic, onions, potato, courgette, yellow pepper & tomatoes.... lots of paprika & a squirt of lemon juice to finish. Made a jus with juices just to give a bit of sauce for the kids but no one wanted it as it was tasty enough without it.....

Tonight is pork, not exactly sure what with at present.... will post after I have decided but kids have had a good lunch so light evening meal for them- tomato soup, French bread, & hot chocolate & brioche before bed time....

by BLAKEVINE Mon Oct 28, 2013 7:12 pm

I stand back in awe at all your recettes and want to know what 'Semolina' roast spuds are please? We're just back from a successful trip to Tulle so for us it's jacket potatoes with Auchan's haricots in tomato sauce (better than baked beans in my opinion and thank you to someone on the forum who told us about the haricots..) along with a tomato/corgette creation, grated cheese and french bread.
I love looking at this thread and wish that I could be more creative so please keep telling us what you're having.........many thanks. K.

by Escapee Tue Oct 29, 2013 7:58 am

BLAKEVINE wrote:I stand back in awe at all your recettes and want to know what 'Semolina' roast spuds are please? We're just back from a successful trip to Tulle so for us it's jacket potatoes with Auchan's haricots in tomato sauce (better than baked beans in my opinion and thank you to someone on the forum who told us about the haricots..) along with a tomato/corgette creation, grated cheese and french bread.
I love looking at this thread and wish that I could be more creative so please keep telling us what you're having.........many thanks. K.

After you have par boiled your spuds for roasting drain them and then just sprinkle a little semolina powder on them and it will help crisp them up when roasting.

by Inkflo Tue Oct 29, 2013 11:28 am

very19 wrote:Good fried mushrooms coulemelle (think same name english-French?) yum...
Found in a field, on Brive north.

We have loads of these in our garden, but our French neighbours told us that no-one eats them. Are they good to eat and how do you cook them please?

by Myriam Tue Oct 29, 2013 9:45 pm

Coulemelle is very tasty fried like a schnitzel. Throw away the "pied", you don't eat that.

Get a bowl with whisked egg + salt and pepper, and breadcrumbs in another bowl.

Brush the hoods slightly to get rid of the dark flaky bits, dip them into the egg, then into the breadcrumbs (both sides) and fry in a little olive oil, first hot, then medium heat. Great snack or starter.

by Inkflo Wed Oct 30, 2013 3:25 pm

Thanks Myriam, I'll stop kicking them over in future! Rolling Eyes

by Myriam Wed Oct 30, 2013 7:07 pm

I never understood people doing that, please enlighten me scratch

.

by Inkflo Thu Oct 31, 2013 9:08 am

They pop up in their dozens in the middle of my roses, flower beds, lawn, and, although I like champignons, they are taking over the garden in the autumn.
If I leave them, the spores then burst and the following year I am deluged again.
If I had wanted a mushroom garden, I would have planted one! flower

Sorry, gone off topic here ...
veal escalope, carrots, potatoes, and errm mushroom sauce.

by Myriam Thu Oct 31, 2013 5:49 pm

Sorry for going off-topic, course I understand you do not want them in your flower beds Wink

. I often see mushrooms kicked over in the woods and wonder why...

Tonight it's bread and cheese for us (had dinner at lunchtime) and some fruit + yoghurt.

by STINKY1207 Thu Oct 31, 2013 9:11 pm

Simple savoury mince beef with carrots, onions and MUSHROOMS, cooked yesterday for reheating tonight with fresh baguette to dunk and mop up gravy. Oh,nearly forgot, and a box of Merlot.

by Inkflo Fri Nov 01, 2013 12:07 pm

Myriam wrote:Sorry for going off-topic, course I understand you do not want them in your flower beds . I often see mushrooms kicked over in the woods and wonder why...

Tonight it's bread and cheese for us (had dinner at lunchtime) and some fruit + yoghurt.

I wouldn't think of kicking them over anywhere else. That's vandalism! Shocked

Pot au feu tonight.

by lady of leisure Fri Nov 01, 2013 5:56 pm

fish chips and peas with bread and butter [well it is Friday!!!!]

by very19 Fri Nov 01, 2013 8:52 pm

Inkflo wrote:
very19 wrote:Good fried mushrooms coulemelle (think same name english-French?) yum...
Found in a field, on Brive north.

We have loads of these in our garden, but our French neighbours told us that no-one eats them. Are they good to eat and how do you cook them please?
As we want appreciated its so much, we prefer eat its alone to have the full taste. But if not enough we serve with an omelette.

How cook
First, my wife cleans by scraping with a knife to remove dirt, then passes under the tap.
She cuts the bottom of the stem. Sometimes throws up the whole stem if too fibrous or there is sign of worms.

Cut into pieces and thrown into a hot stove wit olive oil. Between 5 and 10 minutes cooking. Depend quantity.

Best taste is with young coulemelle when the hat is not full open. Large hat one, as on the photo, may be little bit rubbery (but no more than meat...).
Sorry for my bad english, hope can be understood.

Young coulemelle

Be carefull not confuse with panther amanita! See images on the web with google.

by Inkflo Sat Nov 02, 2013 3:06 pm

Thank you, it's a shame we haven't been eating them
I looked at Panther Amanita on the web, but ours are definitely coulemelle or Parasol mushrooms.

by Izzyedwards Sat Nov 02, 2013 3:20 pm

Sadly no fungi here..

Tonight we will be having cod wrapped in Serrano ham and oven baked, with salad and mashed potatoes.

by er indoors Sun Nov 03, 2013 8:30 pm

Todays offering was black pudding & French toast & then for dinner, a 5 kilo shoulder pork joint complete with crackling, mash potatoes, French green beans, yorkie pud & gravy- dessert was riz au lait but cold with cream!!! nom, nom Very Happy

It was like the last supper for the kids as back to school tomorrow for them, YAY!!!!! jocolor

by Le-Dolly Mon Nov 04, 2013 3:08 pm

After a raw lunch of Steak Tartare for me and Carpaccio de Veau for the OH, we will be feasting tonight on Salmon Vindaloo, Garlic & Coriander Naan, Courgette & Red Onion Bhajji's and Pappadums. It will be followed with that Indian favourite, Cherry Pie & Ice Cream.
Yum! Yum!

by Izzyedwards Tue Nov 05, 2013 5:44 pm

tonight it's fish hot-pot, dauphinoise potatoes and buttered leeks. Mainly as all we seemed to have in the house to eat was some cod, potatoes and leeks. MUST go shopping tomorrow!

by Tofu_Lover Tue Nov 05, 2013 6:45 pm

Here in Vegetarian Valley, we had a stir-fry of marinaded tofu and shredded cabbage, with Thai-style sweetcorn fritters and Thai inspired fried rice, topped with frizzled ginger and toasty peanuts. Cor!

Wonder if I'll be hungry again in an hour's time? Rolling Eyes

T_L

by **Tony H** Tue Nov 05, 2013 7:08 pm

Satisfying winter food.. Sausages, mashed/creamed potato with lots of onions and pied de mouton in gravy. Simple apple crumble and ice cream to follow

by Le-Dolly Thu Nov 07, 2013 7:12 pm

This evening we enjoyed Cassolette de Volaille et Ris de Veau courtesy of Monsieur Lidl, with a White Pepper Mash & Cabbage. Pineapple Crumble to follow.
Yum! Yum!

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