Instead of our usual roast dinner, I've made the Prof Moroccan Lamb a la terrine accompanied by minted couscous.
I know , I know it's a drastic move away from the traditional but once he got over the initial shock that there was no Yorkshire pudding, stuffing balls and over cooked veg, he quite got into the swing of it all.
What swung things, I think, were the left over dates , which I incorporated into an emergency date and walnut loaf but only after an unforeseen dash to the garage shop for self raising flour.
It was there I met up with Mrs Trellis but she wasn't really impressed with my terrine story which was a little disappointing....., I think her gums may be still playing up.
I know , I know it's a drastic move away from the traditional but once he got over the initial shock that there was no Yorkshire pudding, stuffing balls and over cooked veg, he quite got into the swing of it all.
What swung things, I think, were the left over dates , which I incorporated into an emergency date and walnut loaf but only after an unforeseen dash to the garage shop for self raising flour.
It was there I met up with Mrs Trellis but she wasn't really impressed with my terrine story which was a little disappointing....., I think her gums may be still playing up.
Well! No more tea and scones for me, Mama! I'm off to play the grand piano.
ReplyDeleteIf my partner presented me with a terrine of lamb instead of a roast leg, I'd give him a good metophophorical slapping. (I am not an advocate of domestic violence)
ReplyDeleteTradition can go hang as far as I'm concerned. Sunday dinner can be whatever we fancy whether it's lasagne, fajitas or whatever; and who says leftover curry can't be breakfast?
ReplyDeleteCarry on being crazy!
You have to keep a marriage fresh.
ReplyDeleteWhat do you do?
DeleteThat mint couscous really freshens up one's love life, I imagine.
DeleteLots of laughter and talking.
DeleteLooks and sounds delicious. And is that Rowses light and mild honey I spot in the background? My favourite for sweetening my tea!
ReplyDeleteI always serve a large bottle of wine with new recipes....always seems to be the right seasoning.
ReplyDeleteI added a bit of excitement by setting fire to the loaf at lunchtime. I was trying to warm it up a bit by putting it on the log burner stove. It was nice and crunchy under the black bits. Paul is cooking duck for my dinner tonight.
ReplyDeleteIts these little details i enjoy duck for tea
DeleteSounds terrific! and here I am making scones to take into a work breakfast tomorrow morning. Mum's recipe, tried and true, co-workers drool over them.
ReplyDeleteI have a boneless pork loin roast slow cooking in a teriyake marinade right now for dinner. I made my egg/bacon/cheese/biscuit casserole for breakfast. and spouse brought home a lemon meringue pie for dessert. a good day!
ReplyDeleteNow how the hell do you make a breakfast casserole? Pleas tell me
DeleteBreakfast Casserole (or think Scotch egg, cheese and bread in a car wreck!)
DeleteIngredients
1 cup shredded Cheddar cheese
6 eggs, whisked
6 slices bacon, diced or sausage crumbles to taste
2 slices bread, cubed
1/3 red bell pepper, diced (optional)
2 green onions, chopped
3 tablespoons milk
1/2 teaspoon minced garlic, or to taste (optional)
salt and ground black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
Bake in the preheated oven until eggs are set, 20 to 25 minutes. Lots of servings!
Night before- layer bread slices in a casserole, top with beaten eggs and milk or cream. For a savoury version add grated cheese and precooked bacon or ham, or for a sweet version add nut and fruit (blueberries and pecans are my favorite). In the morning you bake it and serve. Google "breakfast strata", "baked French toast" or "breakfast casserole" to get more ideas and proper amounts...happy cooking. PS make sure you have some maple syrup on hand for the baked blueberry pecan casserole!
DeleteBarb from Canada
Bloody hell
Deleteyep, jan and barb described it well. use a thick bread, like french or challah. try it on a weekend morning; the prof will be surprised.
DeleteI have made one with chorizo sausage and a mexican blend shredded cheese - OLE!
I wrote that one down Anne Marie!
DeleteCouscous? You do lead an exotic life!
ReplyDeleteLike a Trelawnyd Carman Miranda
DeleteMaybe crazy, maybe just a fine cook! Terrines are labour-intensive, are they not?
ReplyDeleteIt was a tagine as bel so pointedly reminded me
DeleteJust remember, verity is the spice of life. So anytime you can step out of the traditional, DO IT!
ReplyDeleteI'm on a roll now......there's no stopping me
DeleteOh My Goodness ! Your cake looks wonderful and I love dates.
ReplyDeletecheers, parsnip
Egg fried rice for us today. I was on strike. It is Sunday after all!
ReplyDeleteYou work too hard as it is vera
DeleteHi John, something about Going Gently has been bothering me for ages and I have to ask. When I load the blog there's a little icon in the address bar, the same icon shows up against the bookmark. It's at http://disasterfilm.blogspot.com/favicon.ico and is a picture of a face, but it's not you or the prof and is too tiny to make out properly. If you don't mind me asking who is it?
ReplyDeleteI think its me with meg lying on oneside of my head....
DeleteOr was it russell crowe with his les miserables big hat on!
DeleteTerrine or tagine? I'm no cook as you know but although I've heard of a tagine - and eaten it quite often - I would have thought that a terrine was quite unusual in that part of North Africa.
ReplyDeleteSmart arse
DeleteI was andama little tired hence terrine
Kudos for being adventurous, anyway! We, on the other hand, are having scrambled eggs.
ReplyDeleteLovely creative cooking from leftovers. Greetings Maria x
ReplyDeleteDon't you be going all cultured on us, serving up exotic food. We're more used to scotch egg stories.
ReplyDeleteCan I just tell you your header picture scares the sh*te out of my bird phobic brain. Other than that your blog is one of my favourites. I love all your stories.
The more you look at that chicken the better you ill get x
DeleteTry some chicken enchiladas next Sunday - variety is the spice of life.
ReplyDeleteIf he's like me....any meal I don't have to cook myself is a good one.
ReplyDeleteI gave up on sunday baked dinners about 20 years ago and dont regret it for a second
ReplyDeleteWhaddya mean "there was no Yorkshire pudding"?
ReplyDeleteThank goodness it was a tagine! Couscous is a lovely thing, now I just have to convince my mother of that.
ReplyDeleteI put mint and cumin seeds into the couscous. Or would that be a step too far for the Prof?
ReplyDeleteSunday is like any other day for us foodwise. We do sometimes like to have home made fish and chips for lunch. My hubby would be very very happy with Tagine for any meal but he ain't getting it since i don't want to use any of our small amount of kitchen space to keep a Tagine in, but I am a dab hand at curries from scratch so he does get those, and he'd happily have those for brekky, lunch or dinner!
ReplyDelete