what is your fav meal?

[lovelysongbirdfliesaway]

?

One I don't have to cook

hunters chicken, or indian take away lol

fresh seafood(oysters, scallops)
good bottle of chablis (or champagne)

or Kraft macaroni and cheese

smoked haddock in a creamy sauce and wraped in a crepe, or a fish pie with the same filling and lovely mashed potato pipped on the top so that the peaks become crispy in the ovan... served with crispy green vegtables and a glass of cold white wine

hunters chicken is that with bbq sauce nd cheese?

whats laska?

My grandmother's homemade pasta, bottle of something cold and fizzy, apple crumble with whipped cream and toffee sauce! yum, heavenly!!!!!!!

bloody fillet steak with potato dauphinoise (homemade with tonnes of cheese and garlic), roasted beetroot/ parsnips and carrots. Accompanied by several glasses of burgundy. Then a tarte au citron with clotted cream. And a nice dessert wine- freezing cold. Oh- I'm a bit emotional now. So good, so very good.

moussaka with garlic ciabatta bread and a nice bottle of rose

shootfromthehip, I'm coming round to yours for tea. My mouth is literally watering.

shoot from the hip, how do you make potato dauphinoise (homemade with tonnes of cheese and garlic

please tell, sounds yummy

Roast lamb.

Something stodgy with custard for pudding.

A huge plate of very fresh seafood, which must include lots of langoustines, with some crusty french bread and champagne (or a good white wine). Very rarely have that though (once a year in France, at best).

Otherwise, rib of beef (rare), yorkshire pudding, roast potatoes, gravy, broccoli.

Spag Bol - I could seriously live on it

Oysters, followed by sunday lunch with roast beef.

Anything mexican (i know, classy) or Yaki Soba from Wagamama

Dauphinoise a la Shootfromthehip

to make large tray

8 largish potatoes (peeled and finely sliced)
8 largish cloves of garlic (pureed/minced/finely chopped)
1 block of mature cheddar (grated)
!/2 pint milk
1/2 pint cream
pepper

layer about 1/3 of the pots in the bottom of a baking dish. Add the milk, cream, liberal sprickling of pepper and garlic to a pan and heat- do not allow to boil. Pour some of the liquid over the pots (will need to use a spoon to ensure some of the garlic gets distributed too). Liberally sprinkle some of the cheese (1/3) over this. Then layer the pots/ cream/ cheese mixture again. Finally cover the last layer of pots with the rest of the cheese and bake for aprox 1 1/2 hrs in the oven (gas 6/ 190 degrees). Check that the pots are evenly cooked and the 'crust' is browned. Serve with anything. Done.

This is NOT the traditional recipe (before I get shot down) but it tastes SOOooo good. Jean Christophe Novelli adds rosemary to his
but I don't think it need it. Gruyere is more traditional.

If you get cooking- it could be done by 6pm. Enjoy.

thanks sfth.

what sortr of cream?

i am going to try this

could i use a bit of parmesan on the top too?

Sorry- i am really slow off the mark today. I usually use double cream and semi milk. Parmesan would be nice- can't see why not. Have also done this with lardons and red onions in it (saute and drain then add when layering)- it's a winner every time- you don't get many leftovers .

any type of risotto...

sfth thanks.

its on my to do list.

looks like we will be eatting well this week

I love cottage pie with big chunks of carrot and baked beans in the meat bit. Real comfort food.
Me and my sister had a top 10 of yummy food and potato featured very heavily in most of mine

fillet steak - medium rare with roast potatoes, cauliflower cheese (with added mushrooms, carrots and peas), sticky red wine shallots and gravy.