I don't generally eat T-bone because I can't be bothered cutting around the bone! Mum had seasoned it well but it was a little too overcooked for my liking. I'm heading towards medium-rare now!
Sunday 15th May 2011
I got home late from work tonight after running a few errands. No one was home to eat the steak that Mum had cooked so I had some for dinner.
T-Bone with Mashed Potatoes and Stirfried Beans & Broccoli
I don't generally eat T-bone because I can't be bothered cutting around the bone! Mum had seasoned it well but it was a little too overcooked for my liking. I'm heading towards medium-rare now!
I don't generally eat T-bone because I can't be bothered cutting around the bone! Mum had seasoned it well but it was a little too overcooked for my liking. I'm heading towards medium-rare now!
Saturday 14th May 2011
After half a day at work, I had to rush over to the house to get as much painting done before the sun went down. I really couldn't be bothered cooking dinner so I made a detour on the way home and picked up some food from Spencer Village.
Number 16 from Miss Saigon - extra hot
The spicy soup is packed separately to the noodles and beef. I didn't realise I had gotten some of the oil from the soup on my hand and rubbed my eye. Aaargh!
The spicy soup is packed separately to the noodles and beef. I didn't realise I had gotten some of the oil from the soup on my hand and rubbed my eye. Aaargh!
Friday 13th May 2011
I adore fish fingers. I always have a box of them in the freezer for days when I cannot be bothered cooking. Or for a quick breakfast on the go.
Birds Eye Fish Fingers with Golden Crunch Chips
Thursday 12th May 2011
Oh dear, I forgot to take a photo of my Beef & Vegetable Stew that I spent two hours cooking last night!
Wednesday 11th May 2011
Spaghetti with Seafood & Asparagus
Tuesday 10th May 2011
Time for some comforting homecooking as the weather gets colder. Nice and easy meals to cook and great to eat in bed!
Chicken & Sweet Corn Soup
Hokkien Noodles with Sliced Fish Cake
Monday 9th May 2011
Ingredients:
Method:
- Cook pasta shells or canneloni tubes until al dente in salted water. Drain.
- Meanwhile, combine ricotta, chopped spinach and nutmeg in a bowl. Season with salt and pepper.
- Spread some tomato sauce over the base of a baking dish.
- Stuff the ricotta and spinach mixture into the shells/canneloni and layer in the baking dish.
- Pour more tomato sauce over the pasta.
- Bake in oven for about fifteen minutes at 180C.
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