WelshBloke
Lifer
- Jan 12, 2005
- 30,461
- 8,118
- 136
I'm coming round! That's proper comfort food!Beef shank (the skinny boneless one) stewed with potatoes, carrots, onion, tomatoes. Served with garlic bread.
I'm coming round! That's proper comfort food!Beef shank (the skinny boneless one) stewed with potatoes, carrots, onion, tomatoes. Served with garlic bread.
I'm coming round! That's proper comfort food!
Kids like crunchy stuff! Bread it and fry it and kids will eat it!Fucking twins won't eat the super tender meat though...
The garlic bread is the crunchy part of the meal.Kids like crunchy stuff! Bread it and fry it and kids will eat it!
I bet they ate that bit! 😄The garlic bread is the crunchy part of the meal.
Two foot long loaves.I bet they ate that bit! 😄
Sunday I will try making homemade granola bars.
The looks amazing!Been working on my vegi cooking.
Aubergine schnitzels and potato dauphinoise, just to show that vegi doesn't mean healthy!
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The looks amazing!
I wonder if the air fryer can do the eggplant schnitzel?
Just shallow fry them? That's what I did. Fan ovens are good for lots of things but you can't beat actually frying things sometimes!The looks amazing!
I wonder if the air fryer can do the eggplant schnitzel?
What's the recipe for the potato component?Just shallow fry them? That's what I did. Fan ovens are good for lots of things but you can't beat actually frying things sometimes!
Thinly slice potatoes. Heat some cream, a bit of milk and some garlic. Add potatoes to cream just to start them off. Stick potatoes and cream in a buttered oven dish. Bake on a lowish heat covered with foil for a couple of hours, and sort of gently squish the potatoes down now and again. It to mash them but just to get any air bubbles out. When the potatoes are cooked remove foil and add a little gruyère, pop back into the oven until browned.What's the recipe for the potato component?