Elawin
Legendary Member
Mod Edit: Each Month, we will start a new thread called "What did you cook today?"
It is for you write up what you have eaten on that day. As simple as that. The thread is simply to show what you have cooked and eaten because it varies so much from person to person and from country to country. Feel free to cover any meal or snack that you have eaten.
It is not for the recipe, that can be written up separately if you want to (which would be great) and if you have a picture/photo, not matter what the quality, of your plate of food, that would be fantastic.
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Curry night tonight! Sauted onions and garlic with 3 heaped teaspoons turmeric, 1 heaped spoonful each of ground cumin, ground coriander and dried chilli put in a slow cooker (on its lowest setting) for about 8 hours with sliced potatoes, aubergine and courgettes and large, chopped carrot, 1 tablespoon of lemon juice, a little black pepper, 2 tablespoons of Branston pickle, and about 1 1/2 pints of freshly made lamb stock (bones from the leg of lamb I had at Easter, but any pale stock would do). Served up with plain boiled rice. Looked a bit pale when I first put it in the slow cooker but had "browned up" nicely by this morning. Had a taster at lunch time - delicious.
It is for you write up what you have eaten on that day. As simple as that. The thread is simply to show what you have cooked and eaten because it varies so much from person to person and from country to country. Feel free to cover any meal or snack that you have eaten.
It is not for the recipe, that can be written up separately if you want to (which would be great) and if you have a picture/photo, not matter what the quality, of your plate of food, that would be fantastic.
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Curry night tonight! Sauted onions and garlic with 3 heaped teaspoons turmeric, 1 heaped spoonful each of ground cumin, ground coriander and dried chilli put in a slow cooker (on its lowest setting) for about 8 hours with sliced potatoes, aubergine and courgettes and large, chopped carrot, 1 tablespoon of lemon juice, a little black pepper, 2 tablespoons of Branston pickle, and about 1 1/2 pints of freshly made lamb stock (bones from the leg of lamb I had at Easter, but any pale stock would do). Served up with plain boiled rice. Looked a bit pale when I first put it in the slow cooker but had "browned up" nicely by this morning. Had a taster at lunch time - delicious.