Prog Chefs Unite!!!

 

 

We made the Steak and Guinness pie the other week, but couldn't bring ourselves to pile in the cheese like he did (it was going to be very rich already), never-the-less it was very yum and next time we will force ourselves to add the cheese. Along with the Goulash and aforementioned Pie, I can also vouch for the "Bubble and Squeak with Sausages and Onion Gravy" (recipe >here< or >here<) which we first made using venison sausages, then a week later with beef. The 125ml of balsamic vinegar in the cooking was an inspirational touch. To see my daughter demolish what was essentially a plate of Bangers and Mash and then ask for more was a joy.

 

I have been watching TV "chefs" for years and can even remember old stalwarts such as Fanny Craddock and the Galloping Grommet Gourmet himself, Mr Graham Kerr, yet none of them have had quite such an effect on my cooking and eating habits as this series. Usually I try one or two of the recipes, fail or am disappointed, then either discard them or make drastic changes to suit my taste, but here I've tried several of the recipes and cooked many of them more than once - I'm now eating vegetables that previously I considered to be nothing better than animal fodder. (Swede? Turnips? Kale? Squash? are you mad? I normally only eat them when they've passed one stage down the food chain!) and was even pulled-up by my wife for saying "I could eat that" after he cooked Cauliflower and Broccoli Cannelloni last week when she politely pointed out that I hate cooked tomatoes, cauliflower and any pasta with holes in (don't ask!).

 

 BEVERAGE=

 

Mix cooked rice with milk ,sugar ,vanilla,condensed milk and cinnamon and add anise liquor

 

 

mix of wheat,spices and grains fried with tabuleh and  tahine cream