Home-made tagliatelle with a reduced cream and saffron sauce, wild mushrooms and spring vegetables.
Lovely Yorkie! Let us know the secret of his roast beef (what cut, how long cooked etc.). I fail miserably with roast beef. It always turns out chewy and tough. Yorkshires I can do. Perhaps we should have a photo competition for the best Yorkshire. I've recently realised that Yorkshire's are very similar to Popovers in US, so members there could join in too.My husband cooked us roast beef and home-made Yorkshire puddings. Sorry @SatNavSaysStraightOn my husband makes cracking Yorkies
View attachment 935
A long time ago I had a friend who had just moved here from the phillipines. I invited him to a pot luck and he brought this really little egg rolls his mom made. They were no bigger than your pinky finger. They were some of the best food I had evey eaten. I know its a vague description, but do you have any idea what they could be? And if you do know, do you have a recipe you can share?Our dish for the day is a Filipino delicacy called Kare-kare. It is ox tail in peanut and rice broth. It is normally cooked for special occasions but we could have that too for a great weekend. It is really a good dish and the only problem is I always gain weight whenever I eat Kare-kare. Especially tonight for dinner, we had grilled pork belly delivered to match Kare-kare. So sumptuous a dinner we had.
Lovely Yorkie! Let us know the secret of his roast beef (what cut, how long cooked etc.). I fail miserably with roast beef. It always turns out chewy and tough. Yorkshires I can do. Perhaps we should have a photo competition for the best Yorkshire. I've recently realised that Yorkshire's are very similar to Popovers in US, so members there could join in too.
A long time ago I had a friend who had just moved here from the phillipines. I invited him to a pot luck and he brought this really little egg rolls his mom made. They were no bigger than your pinky finger. They were some of the best food I had evey eaten. I know its a vague description, but do you have any idea what they could be? And if you do know, do you have a recipe you can share?
Thanks for that. I'm always hesitant to keep trying since roast beef is so expensive - but I'll give it another shot. The timing is the same as I've used before. Perhaps the key to this is the quality and cut of the beef. I'll go to a proper butcher this time (rather than supermarket).Top rump, cooked at gas mark 5 at 20 minutes per 500g plus 20 minutes, rest loosely covered with foil for 15 minutes.
Lovely Yorkie! Let us know the secret of his roast beef (what cut, how long cooked etc.). I fail miserably with roast beef. It always turns out chewy and tough. Yorkshires I can do. Perhaps we should have a photo competition for the best Yorkshire. I've recently realised that Yorkshire's are very similar to Popovers in US, so members there could join in too.
Thank you! My friend went into the marines and I haven't really been able to talk to him. So, I have no way of finding out from him, lolI believe that egg roll is what we call fresh LUMPIA and the Chinese call it spring roll. The main ingredients are vegetables that are sauteed in pork broth. Sometimes shrimp is added for more flavoring. It also has a dip, somewhat sticky and colored brown which tastes a little bit sweet.