What have you just eaten??
- Thread starter Blondee
- Start date
moonwatcher
Gold Member
Mullerlight coconut and choc sprinkles - have a whole shelf full of them in the fridge which I need to clear to get Christmas stuff in!
mrs big b
Gold Member
MinkyDinky
Holiday Countdown!
Chips. And salt. Done the SW way of course.
moonwatcher
Gold Member
A Thornton's cappucino bar. Syns - yes! How many? Absolutely no idea! 
bilsat
Really likes to cook
Yesterdays Dinner.............
Pete’s Salmon & Vegetable
Serves 2
Ingredients
2 Salmon Fillets
1 broccoli stalk (s)
1 cup of frozen peas (ss)
8 small salad potatoes
1tbsp “runny honey”
1tbsp light soy sauce
1 lemon, use the rind & sliced thinly, also the juice (s)
Salad
Lettuce, carrot, tomato, onion, red pepper & celery (s)
Method
Place the salmon in a dish; tip the soy sauce over the salmon followed by the runny honey, cover in Clingfilm and place in the fridge to marinate.
Pre-heat the cooker to 180c, remove the salmon from the dish and place on a piece of tinfoil to form a “loose parcel”, add some of the marinade, sprinkle with chopped dill and add sliced lemon pieces along the length of the salmon, grate the rind of the lemon across the salmon, loosely wrap and place in a oven-proofed dish, and place in the cooker for 25 mins or until the salmon is cooked (the salmon will start to go a lighter shade and flake easy).
Cut the potatoes in half and cook in salted water for 20-25 mins. When cooked, drain in a sieve and cover.
Cut the broccoli into florets and place in a saucepan of salted boiling water along with the peas, bring to the boil and cook for 5 mins until “Al Dente”, remove and drain.
Plate up the salmon, removing the lemon and liquid, add the potatoes, broccoli & peas, add lemon juice if required. Serve with a side salad.
Pete’s Salmon & Vegetable
Serves 2
Ingredients
2 Salmon Fillets
1 broccoli stalk (s)
1 cup of frozen peas (ss)
8 small salad potatoes
1tbsp “runny honey”
1tbsp light soy sauce
1 lemon, use the rind & sliced thinly, also the juice (s)
Salad
Lettuce, carrot, tomato, onion, red pepper & celery (s)
Method
Place the salmon in a dish; tip the soy sauce over the salmon followed by the runny honey, cover in Clingfilm and place in the fridge to marinate.
Pre-heat the cooker to 180c, remove the salmon from the dish and place on a piece of tinfoil to form a “loose parcel”, add some of the marinade, sprinkle with chopped dill and add sliced lemon pieces along the length of the salmon, grate the rind of the lemon across the salmon, loosely wrap and place in a oven-proofed dish, and place in the cooker for 25 mins or until the salmon is cooked (the salmon will start to go a lighter shade and flake easy).
Cut the potatoes in half and cook in salted water for 20-25 mins. When cooked, drain in a sieve and cover.
Cut the broccoli into florets and place in a saucepan of salted boiling water along with the peas, bring to the boil and cook for 5 mins until “Al Dente”, remove and drain.
Plate up the salmon, removing the lemon and liquid, add the potatoes, broccoli & peas, add lemon juice if required. Serve with a side salad.
MrsScandude
Full Member
Sticky sausages? An intrigued.....!
Gemstone1981
Full Member
cheese, onion and ham toasty, with some Tabasco sauce it's a lovely red day today (in prep for tomorrow's EE try) so all HE's and free, needed something to tie me over until I have my huge pot of chilli (using beans as HEb) and my 30g of doritos (mmmm lime flavoured) and Jelly belly sweets (5 for 1 syn!!!)
moonwatcher
Gold Member
A piece of coconut ice - about an inch square.
