Fruit pudding

[danrandon]

hagen das strewberry cheese cake ice cream....i could live on that

 

[Manic Monk]

Bacon butty, any time any where, washed down with a cold glass of West Country cider, beautiful .

 

[Tonee]

Parmo! Parmo!

 

[JoeJr]

Bacon butty, any time any where, washed down with a cold glass of West Country cider, beautiful .

agreed bacon buttys ftw!

 

[Jayrider]

The Sunday Dinners in the pub near RAF Dishforth, bloody amazing

 

[cookie_834]

oh dear god i am so hungry now....

i love the good old 4 quid breakfast with a mug of tea from ure local greasy spoon...yummy

 

[chrismrgn]

At the mo i would eat anything i could get my hand on. Pity i only have dry pasta in the house.

However that is mighty tasty!

 

[davejeff66]

The threads on this forum always cease to amaze me.

 

[Rosie]

My Mousakka (sp?)

Lasagne meat and Veg base: Minced beef, onion, tomatoes, carrots etc with plenty of beef stock and a clove of gralic.

Then in a casserole dish but that on the bottom, on top: 1 tub of Greek yoghurt, loads of chedder cheese and 2/3 eggs, whisk it all up, whack in the oven 'til the egg goes fluffy.

Mashed tats on top of that, finish with more cheese grated on the same grater as the garlic. 10-15 more mins in the over for cheese to bubble.

Take it out, plate it up, cream yourself.

I don't make it like that but it sounds nice , or pastitsa (sp?) is good too, Greek food is niiice
the way I make it;
Lasagne veg base as above except use lamb, and no beef stock. -Use tom puree to thicken if needed.

Get an augergine (all I need...is a small ripe aubergine! -anyone remember that, Goodness Gracious Me ftw!), and slice it, and zap it in the microwave 'till it's a bit soft.
Put a layer of the meat & veg in, and put a layer of aubergine on top, then another layer of meat etc until you run out of both.
Make a Béchamel sauce: make a white roux first by putting some butter in a saucepan & let it warm up, then put the same amount of flour in, and stir it until the butter takes up the flour and becomes like a paste (be careful, if you burn it you have to start over). Add some warm milk (gotta be warm or you get lumps) & stir in the roux. Heat & stir till the sauce is thick & you have no lumps (if it's got lumps, just food processor it...). -Add some cheese if you want.
Make sure it's thick, and then pour it over the aubergine/meat
layers. Put some nutmeg on the top of the sauce.
Pop in the oven for 10 min ish. (sorry been vague; it's from memory )
You can do lots of different things with it, some books say put potato slices on the top layer, then put the sauce on, whatever you like Rly .


OOooo, or Mexican food, if you have a Chiquitos by you then go to it cos it's cool, chocolate chilli sauce on steak ftw!


Favourite is Italian food: Zabaglione (sp?), it's a pudding made out of egg yolks whisked up with sugar & warmed up, & it's amaaaaaaazing, you can dip trifle fingers ('ladies fingers') in it or anything like that or just eat it with a spoon. Good date food .

Or just a nice crispy bacon roll with ketchup

 

[PortoX]

The Sunday Dinners in the pub near RAF Dishforth, bloody amazing

dont know about the pub ones but sunday dinners made by your own mum when you've come in from a cold and wet training session or day at work ... always the best!

also christmas dinner ftw!