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(, Sun 1 Apr 2001, 1:00)
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And mustard, now I have wine. Yet for me!
(, Wed 9 Mar 2011, 20:42, 3 replies, latest was 15 years ago)
Pfft! I have wine and don't have to share it with anyone.
(, Wed 9 Mar 2011, 20:44, Reply)
People on tv are saying I should eat cauliflower, I mainly like it in cheese form.
(, Wed 9 Mar 2011, 20:47, Reply)
YOU LET THE WIFE GO OUT ON HER OWN?
(, Wed 9 Mar 2011, 20:49, Reply)
and baked it with a diced portobello mushroom, some goats cheese, some creme fraiche and some wholegrain mustard. Served it with a chicken breast wrapped in pancetta and stuffed with goats cheese, honey, rosemary and thyme.
Didn't quite work - putting the chicken on top of the other stuff meant the chicken didn't cook through on the bottom and needed another 5 minutes. But the leek and mushroom thing was awesome.
(, Wed 9 Mar 2011, 20:48, Reply)
wrapped in pancetta that were actually cleverly disguised strips of red liquorice.
(, Wed 9 Mar 2011, 20:53, Reply)
I needed to use up the leek and the mushroom and the goats cheese so I just threw it all together.
Looked like it had been dropped (not the chicken, chicken wrapped in pancetta looks the business)
(, Wed 9 Mar 2011, 20:54, Reply)
Flatten chicken breast, put spoonful of goats cheese and spoonful of honey on and sprinkle with herbs, roll up, lay out pancetta, roll chicken up in pancetta.
Chop leek and mushroom, put leek in boiling water for a couple of minutes and then rinse with cold, put both in bottom of bowl and dollop cheese and cream and mustard on, sprinkle a little cheddar on, put chicken breast thingy on top, in the oven. Took maybe 10 minutes tops to prep and 25 minutes in the oven.
(, Wed 9 Mar 2011, 21:00, Reply)
A little effort goes a long way. I am so glad I shifted my reliance on ready meals. I'm rather smug about it too. I don't make my own croissants though.
(, Wed 9 Mar 2011, 21:01, Reply)
and it's even more rewarding. Mind you, the amount of cream I use it bloody should be.
(, Wed 9 Mar 2011, 21:17, Reply)
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