What's for Dinner Tonight?

[obbie]

Lets go to Astarra's tonight.

[astarra]

OK!!! 
there will be plenty as I was planning on leftovers for pies, but company is better than leftovers!! 
How many are you bringing Obbie?!

[obbie]

I wish I could, Astarra

Catching up with a friend tonight for drinks after work.
I live so far from everyone too.

[Wonder]

Thanks Julie. Is gravy beef the name it is sold as in the butchers? I don't remember ever seeing it. Also how do you think they would go in the pie maker with bought shortcrust for the bottom and puff for the top?

[JulieO]

Wonder I've never used a pie maker but I can't see why it won't work.  The filling is already fully cooked so all you are doing is cooking the pastry.  Just use it the same as you would any other filling I'm sure they will be fine. 

[mcmich]

Tonight it's savoury mince and pasta bake and no fuss rolls. (seem to make these every other day at the moment).

[Amy :-)]

Only just having lunch, so might be another late, light dinner.

[JulieO]

Made Caramelised Pepper Pork (from WW PC book).   Trimmed pork spare ribs (rashers - bone less) cut into chunks are used for this recipe, took 20 mins after stabilizing.  Thoroughly enjoyed.  

[maddy]

Y.U.M.     glad you made this one Julie, it seems my book has been earmarked on this one for ages!   Did you use 1tablespoon pepper as suggested, or cut it back?  Was it very peppery?

[JulieO]

No I didn't Maddy.  I didn't actually measure it just ground some in there, was a bit worried that 1 tbs would be too much, but I have made a note to grind 2 tsp worth next time and try that.  That way I can safely say how much will be enough for us.  Even though the recipe states it will serve 4, there's no way it would serve that many unless it was part of a multi course meal.  Was lovely though and I have also noted to double the 'sauce' part of it as that was really nice and again would have liked more.  

[mcmich]

Julie, looks so appetising as usual. I don't eat pork. Do you think chicken or veal would work?

[JulieO]

To be honest Mcmich, I'm not sure.  I think you would have to cook the chicken far less time or it would dry out.  I haven't cooked enough veal in any way to really know how that would work.  You could always try a half amount to see. Thanks for the comment. 

[gertbysea]

I don't think veal would work as it has no fat and no flavour and usually had to be cooked quickly. Chicken thighs might work,and beef definitely.

Gert

[Amy :-)]

Lentil and vegie soupy loup

And I probably have enough leftovers for a week!
Or at least two days...

[CreamPuff63]

JO I am going to make that recipe on the strength of your photo alone. My god, your photo's do rock!