twister947
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Kippers. Straight from the tin.
What's cookin', good lookin'? Part II
- Thread starter seela
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IrisAlthea
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Pasta with ragu.
Dreamliner
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The weather here has been superb through Spring, Summer and now lingers on deep into Autumn. I am a fan of cherry tomato's, as we call them here, the flavours are superb.
Lately I have been roasting them, mixed with either spring or red onions, a red chilly (diced), clove of garlic (diced) and baby spinach. An easy bake which is then paired with either steak or salmon.
Lately I have been roasting them, mixed with either spring or red onions, a red chilly (diced), clove of garlic (diced) and baby spinach. An easy bake which is then paired with either steak or salmon.
Anastasia1999
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I made a big pot of Hungarian goulash yesterday for dinner today, it always tastes better on day 2. Served with sour cream and mashed potato to soak up all the lovely sauce.
KimGordon67
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Oh - that sounds good. How long do you bake them for?
Dreamliner
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Approximately 25 minutes KG. 180 degrees. Pop some coriander over just before serving up.
KimGordon67
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Yum. I will give that a go.
Tonight is braised lamb shank with a pumpkin mash thing that I'm inventing in my head ... it starts with roast pumpkin (to give it that caramelised roast flavour), and I'll see where it goes from there.
Dreamliner
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KimGordon67
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Lol. It's a long drive just for lamb shanks.
gracie920101
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I have a corned beef brisket on low in the crockpot. Should be great for lunch around 11 tomorrow morning.
Wonderer67
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Sound delish! My wife is Hungarian, but I do all of the cooking. I do the same thing, make a big pot of Hungarian goulash a few times a year, but I serve it over a bed of spaetzle.
Anastasia1999
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I love Hungarian food. Spaetzle is a wonderful accompaniment to saucy goulash, wide papardelle noodles too. I’m Irish though and need to have potatoes (spuds!) with everything.
Have you ever tried to make lángos? I ate it every day during my holiday in Hungary 2 years ago.....
More green asparagus for us here today, it’s such a short season. Sausages and steaks for the barbecue and a green salad.
IrisAlthea
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I loved potato gulasch as a kid.
We did a roadtrip and had freshwater bream burger with red cabbage salad and deep fried baby potatoes and onion rings. Pistacchio gelato with coffe afterwards.
TANSTAAFL58
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Its the first Long Weekend of the "summer" here, so I am barbecuing a 2" (50mm) ribeye (to be bias sliced for three people plus leftovers*), with steamed baby potatoes and corn with fresh rhubarb crumble for dessert (time from the garden to the oven foe the rhubarb as about 15 minutes)
[*Medium rare
I prefer it rare, but if I cook it to medium rare the middle will be rare. Tomorrow it becomes medium steak and eggs for breakfast. ]
[*Medium rare
I prefer it rare, but if I cook it to medium rare the middle will be rare. Tomorrow it becomes medium steak and eggs for breakfast. ]
Anastasia1999
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https://www.gutekueche.at/omas-kartoffelgulasch-rezept-4502
Something like this Iris?
Love the sound of your road trip grub.....I love fish so much
IrisAlthea
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https://www.gutekueche.at/omas-kartoffelgulasch-rezept-4502
Something like this Iris?
Love the sound of your road trip grub.....I love fish so much
Yup, but I think my Omi used Krainer rather than Frankfurter. I loved how the potato soaked up the flavour.
Anastasia1999
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IrisAlthea
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Are you Austrian?
I think I will try this without the sausages....
Omi was.
I think it works well as a vegetarian dish.
KimGordon67
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I'm going out for dinner tomorrow night! To a restaurant! And not the local restaurant, which is the only place I've been out to in what seems like a year (although I think it's actually since last September). I know this probably seems like a ridiculous thing to complain about at the moment, but we've been up and fully running for about a year now, with everything pretty much like normal ... I'm looking forward to eating some different food.
Primalex
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IrisAlthea
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Looks like the height of seasonal yumminess.
