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In The Kitchen Today

I often moan about some of our food nowadays we have to add spices etc to give it some flavor I say food dont taste like it used to especially beef however this Sunday we had beef the old fashioned by way of some recipes from the ministry of food recipe leaflets instead of salt rubbed over it try mustard . it was great so will now be trying some of the wartime old recipes like our mothers used to make
 
Tom I call it a mustard dash on beef. I love the chine of beef the best I think some people call it rib eye because of the lump of fat in the middle of it. I may be mistaken though. Jean.
 
Last night. Didn't save enough potatoes and sprouts from Sunday's Roast Chicken Dinner so had to start again. Result, delicious Bubble and Squeek with leftover chicken. (Note the obligatory Brown Sauce!)
 
Great David had the same problem last week and did bubble and squeek too. Pete has it almost burnt on the outside. Love brown sauce too.
 
Hi Robert we are late tonight arn't we?. Pete's blowing up Japs on the play station and I have been trying to knock Alf off his top spot on face book bejewled blitz. I have just mixed my ingredients for a pasty I am going to do for tomorrow. This thread has given me the impeus to go try new things again. Bit poooosh a word for late at night. Will put a photo or two on tomorrow. Jean.
 
I love brown sauce as well but do you know how much salt is in it ? steak and ale pasty for me Jean no dash or splash cant bear pasta lol
 
Tom I used to dislike pasta but it has grown on me like the April fools joke once when they said it grew on trees. I do cook it when the grandchildren come round as Pete hates it's tomato content. I put loads of cheese sauce in my lasangnea [you know what I mean] and fresh mince. Must have parmasan on top. I can cook these b....y things but can't spell them. Jean.
 
Jean went to Deans mother in law and she did lasagna had to eat it out of politeness aaaahhh mind you she did a great cheeseboard
 
Tom my Pete did the same once in Gozo and he reckons he is alergic to tomatoes. Our friend Alfred [my friend on facebook with the grapes] invited us over for a meal well it was pasta bolognaise. I won't go into all the details but I carried him home plus a BBQ for the roof went back to check on Alfred and say no more. Two days later Pete wondered where he was. I reckon it was the half gallon of wine they consumed between them. When you are next on facebook give Alfred a shout and ask him. His sons and myself were in bits that day. These are the offending pair. What us women have to put up with. Hope I am not too much off thread but it is in the kitchen a few years ago. Jean.
 
Finally finished off that chicken! Boiled up the carcass with celery and carrot to make a very satisfying warming winter soup.
 
David,
Are you having soup for breakfast?,whatever, it looks good.
Boring porridge is what I am about to have...maybe with a pinch of curry powder to take away the blandness.
 
Not breakfast Ray, it was last night. Now you've mentioned a pinch of curry powder I think a nice little Lamb Sag is called for tonight!
 
Not breakfast Ray, it was last night. Now you've mentioned a pinch of curry powder I think a nice little Lamb Sag is called for tonight!

BTW, anyone else on Orange? It's SOOOO SLOW this morning!
 
Thanks for that David. That Irish party the other week has convinced Pete that you do other things with lamb than roast or grill. Put it on my list of things to cook soon. Jean.
 
Try this pasta dish its simple to make and taste's divine.
You will need a really thin pasta such as angel hair (capelli d'angelo) Its like spaghetti but much thinner, butter,onion, garlic one clove, fresh double cream a nice Italian cheese( your choice) i prefere parmesen and a bunch of chopped basil.
Boil some salted water in a pan and add pasta cook for about 8 mins.
peel and finley chop onion and garlic put enough butter into a pan to soften the onion and garlic meanwhile strain pasta keep warm and save a little of the cooking water, when onion and garlic are soft (not browned) add the cream ,grated cheese and basil season well and slowley bring to a simmer. Add some of the pasta water to make the sauce a little thinner if you like. Pour over the pasta and serve with crusty bread. If you like you can add other ingreadiants such as prawns or mushrooms.
 
Hello Robert the late. Have been to a funeral today and got back home about 6-0. Yes. I do like Pasta [that's surprised you] I sometimes do a banner stir fry [no garlic etc.] I expect you would think it very bland. I use. Veg.mushroom.peper. chicken. tine tomatoes and have a bag of pasta. Well! Al and I like it!!!!!!
 
Mirium food is to be enjoyed. your pasta sounds good and if it results in empty plates then it must be. The reason i asked is you can be adventurous with pasta without having to use spice's If you try the recipe above I promise you wont taste the garlic it will be just an under lying flavour, and the really good thing is it's only 65500000 calories.
 
Miriam yours sounds delicious too. Robert I have put yours in favourites. I made the filling for my pasties to be made tomorrow. It is a very old recipe that contains chopped up left over chicken dried English mustard soft breadcrumbs salt and pepper to taste mild grated cheese and fresh cream. I did put sliced cooked mushrooms in once for a change but prefer them without. Have put the pastry in the fridge tonight. These are my treats for a change. Not Pete's kettle of fish. Jean.
 
Robert it is the only pasty filling that I LOVE. The smell or aroma when it is cooking is wonderful. By the way I don't measure or weigh the ingredients as I have made them so many times. I sometimes use a stronger chedder if that is what I have at the time but it overpowers the other ingredients. Bye. Jean.
 
Jean I think you should write a recipe book for us all, all your dishes sound good old mom's cooking. go on write a few down and post them on here, start a thread Jeans favorite recipes, I'm sure lots would like them.
 
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