Tonights dinner we will be having.....

[merciasounds]

Roasted tomato and basil soup with pesto croutons

Individual beef Wellington with a duxelle of wild mushrooms and truffles on top with a garlic paté, wrapped in all butter pastry
jersey mids
fine green beans
Red wine sauce

Black cherry cheesecake (no bake moussey kind) whipped cream

[ummmm]

Fish cakes, avocado salad, sautéed potatoes.

[Barmaid]

I can't decide whether to go and get some new spuds out of the garden and do a salad or whether to make some pasta with my lovely freshly laid chooks eggs. I might also make a baked alaska although that could be for tomorrow because I've still got to make the ice cream.

btw Mercia - you can probably answer this, please. I made some dough on Saturday for cheese and onion flatbreads. I only baked half of it (was absolutely lush too), the other half has been in the fridge. It's not gone blue so do you think it will be OK to cook?

[supersuezy24]

Eh whats a duxelle??

[bednobs]

spanish omlette

[Jan1957]

Just a Greek salad for me today.

[Mamyalynne]

For Suezy
http://en.wikipedia.org/wiki/Duxelles

[tamborine]

Nasi goreng with prawns & fresh papaya

[vivandorron]

mercia...sounds good.:-) I'll be having a curried pasta.

Ron.

[redcrx]

cant decide between crab cakes or pork in breadcrumbs.

[supersuezy24]

Thanks Mamya :)
So it's a fancy word for mix then??

[merciasounds]

as long as your fridge is below 5 degrees and it isn't blue it should be fine Barmaid

[craft1948]

Hot pot..............

[NoMercy]

I don't know but I could eat a horse right now. I'm absolutely Hank Marvin...

[Jan1957]

I like the sound of roasted tomato and basil soup. I might try that when I'm back on my feet. Have you got a recipe mercia?

[Barmaid]

Cheers Mercia. I've no idea what temperature the fridge is at, but the dough looks perfectly OK to me.

[cazzz1975]

blimey ummm you eat a lot of fish

[mccfluff]

murph has got salmon terrine served on a tweenies salver i have bu&&er all unless i go shopping

[LoftyLottie]

We will be having nothing if I hang about on AB much longer......................

[merciasounds]

Here you go Jan: Put 3lb of ripe tomatoes in a roasting pan and sprinkle over about 6-8 tablespoons of good olive oil, 4 cloves of garlic crushed and strew with some fresh herbs, (i use a small 'branch' of rosemary and some fresh thyme) I medium onion sliced, about 1/2 a teaspoon of salt and the same of freshly ground black pepper. Roast in a med oven for about 45mins to an hour till toms are mushy and the skins are easily removed. Put into a blender (you'll probably have to do this in batches) and blend till smooth, along with a big handful of fresh basil leaves (Only one handful required, you don't have to add it to every batch) pour into a saucepan, add two tablespoons of tomato purée and a level teaspoon of sugar. Now thin down to required consistancy with stock (veg or chicken) do not allow to boil - check seasoning and serve with round slices of French bread spread with pesto and baked in the oven while roasting the tomatoes

[China Doll]

Spag bol :c)