What's for Dinner Tonight?

[dede]

My lasagna never looks that good when served on a plate. I find it usually moves around when serving it up and ends up a pile of pasta and meat. (still tastes great though)

[judydawn]

Great description Mandi.  We're having lasagne tonight so it will be interesting to see where mine ends up  

Well it did stay on the plate

[dede]

as long as it stays on the plate Judy all is good.

[KerrynN]

We had QuirkyJo's Cashew Chicken with Coconut Satay Sauce - a new one for the list of frequent flyers at our house!

[dede]

Mince meat curry with lots and lots of veggies and mashed potato. Full as a goog now.
All washed up and ready to sit back for awhile now.
 My dishwasher should be returned very soon (can't bloody wait)

[Halex]

Tonight we have 2 dishes on tte table

Dashing Dens Beef Dianne from the freezer
Beef Rendang from edc. Which is aso from my freezer.

Git to love the freezer.

Only us 3 tonight so expecting left overs for lunch or maybe another meal to irrw night, but that might be pushing it.

H

[maddy]

Bit of a smorgasbord at Mums......beef croquettes, potato salad, salami wrapped gherkins, rollmops and a few glasses of bubbly......my belly is gurgling now.......can't imagine why 

[faffa_70]

My lasagna never looks that good when served on a plate. I find it usually moves around when serving it up and ends up a pile of pasta and meat. (still tastes great though)

Dede do you let it sit for about 10 minutes after you have taken it out of the oven before you cut and serve it? I could never get it to happen like you until someone told me that tip. Not a problem now 

[dede]

No Faffa I usually serve it straight from the oven. But next time I will wait 10 minutes and see how we go.
Thanks for the tip cause I have never heard that one before

[obbie]

  Lasange looks great.  Julie O.

Robyn

[kezza]

Beef and Ale Pie from FFS.

[andiesenji]

I made the "standard" mushroom risotto in the TMX to have with  oven "fried" chicken thighs and at the very end of the risotto cooking, I dropped in some preserved lemon - about 2/3 of one (all I had left in a jar I had put up just before I went on my Christmas trip.)

The flavor was just incredible.  

I most often use the preserved lemons in tagines, mostly with chicken, and it is an important ingredient.  The fact that it took the risotto to a new level is a real bonus.

[maddy]

sounds lovely Andie  will remember that for next time.....although it's only me who eats mushroom risotto.

[maddy]

Lamb hot pot with garlic and rosemary bread

[Halex]

Looks good Maddy. Jealous of your cooler weather.

Now how do you keep your rosemary on the bread, mine aways falls off!!!LOL

H