Fried pasta with honey and garlic sauce + meatballs + kimchi
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What's on the menu tonight?
- Thread starter Cold Ethyl
- Start date
I’ve never had fried pasta.
Chicken and king prawn Jalfrezi with garlic naan.
looks good but tbh needs some cum
I put ghee on it will that do ?
Tuomas Woorhees
If i dont see ugly, how to know beauty.
Well that looks fantastic I'm a huge fan of homemade soup I don't know why more people don't do them as it happens her indoors asked for one today so tomorrow or day after I'm doing her a carrot lentil and pearl barley soup which she likes.
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Not sure about.tonight.but right.now I'm at lunch having Vienna sausages
Is that a euphemism ? 😘
Chicken Rezala I don’t follow recipes often but I fancied this one. Latif used chicken on the bone for flavour I used fillets it was excellent will do it again.
I went the lazy route don't feel like standing there cooking so I bought chicken patties for dammiche tonight.
what is this?
Wow.
Well, I mainly eat simple dishes, made from whole foods, because my health is my greatest wealth.
Carrot lentil and pearl barley soup took 30 minutes to get it together and 35 minutes cooking it was very nice.
Pasta as usual, I was thinking eggplant and tomato sauce with a side of steak
Tuomas Woorhees
If i dont see ugly, how to know beauty.
What kind of a steak? Picture? I love pasta too, all kind of pasta.
Why is there too many banned users
As for the steak I just do as everyone does, tyme and garlic after searing the steak on the fat side and then I put the butter, take out the steak and heat up the garlic for a minute then I add the steak and as everyone does I cook the steak adding after the heaten and gently pressed peeled garlic and tyme
Tonight I will post a photo and I'll try to remember, normal cow steak bought from the butcher, as the pasta you'll love it if you are into eggplants, I add mint becouse it enriches the flavour and I bet you know, when simmering the sauce i add a little spoon of sugar to balance the acidity and then I smack the mint and throw it in, it works with swordfish pasta too, even salmon if you like to balance the salmon taste as well
As for the steak I just do as everyone does, tyme and garlic after searing the steak on the fat side and then I put the butter, take out the steak and heat up the garlic for a minute then I add the steak and as everyone does I cook the steak adding after the heaten and gently pressed peeled garlic and tyme
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