Plantes Vertes

No idea I'm afraid, but you can freeze egg yolks after beating in a pinch of salt or sugar to prevent excessive thickening. They are very porous, so store in an airtight container in the freezer, split up of course into the quantities that you will use each time.

Marmalade if you enjoy chopping citrus a lot. or brandied mandarins if not.

Could you describe how this is done, Keith? It looks seriously flat!

Yep, there's a lot! The salad (ie, not-potato) part is mainly watercress.

I am curious about this one - with watercress, cucumber, olives, garlic, etc. Very interesting combination. I checked your profile and found no hint of what part of the world you're from, so I wonder what (if any) particular culture might have influenced this recipe. I know it's the first time I've ever heard of watercress in a potato salad. Hi Jaymes, I'm British. Watercress is a popular salad around here so I suppose availability is a factor in the potato dish, which isn't a strange combination in this country. We have the mayonnaise version too. This is the potato salad my father used to make when I was growing up, but I think it probably arose out of what was in the fridge one day rather than any particular cultural provenance.

This weekend Adam George and I decided we weren't getting enough cocktails in our lives, so we met up for some drinks. First we went to the Viajante bar in the Town Hall Hotel, in the salubrious and lovely Bethnal Green, as it's known to foreigners who've never been there. The hotel is looks nice though and although nobody but us seemed to want to be in the bar, the world and his dog had determined to crowd up the restaurant and almost stopped us getting lunch. Don't go there when you're hungry! Anyway, the important stuff: Negroni Sbagliati, which were refreshing and delicious. Not just a cup of tea Beefeater 24, ginger-infused tea, cinnamon, raspberry jam, egg white In my view this drink was quite vomitous, and in Adam's it was poor. Way too bland and silky. It tasted like chai plus gin. It is folly to mess with a cuppa. What was this called? I don't know. Carrot juice, tequila anejo, frangelico The barman very generously made these specially for us because it was a sunny Sunday. Then we muscled our way into the dining room and ate some small food off nice big dishware. After that we fell back on the resources of Adam George. No criticism of his hospitality; thank you again Adam for some great drinks. Negronis These had been in the bottle for eight months-odd. We debated whether that made any difference as compared to the made-to-order version and decided that the flavours in this one were enjoying a very happy marriage, at any rate. Aviations With a new gin on me, Portobello Road, the house gin of a West London pub. Very subtle flavour. Pegu Clubs In Adam's sage view this drink is overrated. Tom Collinses We both considered that an elegant sufficiency, so we called it a day.

Oh God No. Why won't bacon know its place? That's a Lady Chatterley's Lover.

Minestrone:

We used the pressure cooker again to make a middle eastern stew with aubergine, onion, tomato, chickpeas and mint, which we ate with pita bread and spinach:

What a beautiful beginning, SobaAddict70.

http://www.allanreederltd.co.uk/page/egg-egg-based-products

Perhaps someone here might know.

I would love to do that if I wasn't so short on time. I don't have anything worth stealing . I am usually preparing food for one, so I don't do anything very involved; this would be a nice opportunity to get back into cooking. However, under current circumstances the guests would have to sit on the floor, or perhaps my bed, and eat off their knees, so it's a no for now...

For the soup? Certainly, although it was more of an extemporisation than a recipe... It contained Olive oil (~1tbs) 6 cloves garlic 2 red chilis 1 onion 1.5in ginger 1/2 small cauliflower 1/2 small white cabbage 3 carrots 1/2 head celery 6 new potatoes, peeled ~3 cups red lentils Salt and pepper Coriander 1l vegetable stock Water I think that was it... Chop the garlic, onions, ginger and chili, saute in the oil in the pressure cooker. Put the kettle on and heat up the stock at the same time. Chop the other vegetables roughly while that happens. Put everything but the coriander in the pressure cooker and add water to cover with ~2in to spare Put the lid on, bring to pressure, cook 8 mins. Add salt and pepper and more water if necessary. Garnish with chopped coriander.

Mixed vegetable and lentil soup with ginger and chilis. It lacked somewhat in beauty but excelled in flavour, took 10 mins and fed 6 people for about £3.50:

Tina, a popular way to prepare a squid is to stuff it with chorizo, plus rice and perhaps a chopped egg. You can put the tentacles in too. Maybe that's worth a try another time.

To my taste Vichy water is far saltier than Perrier, so that could be part of the attraction in cooking.

Tina, what's inside the squid, and how did you cook it?

I made a lemon and mint risotto, and photographed it at very high exposure :

Well, today I made a Juliet and Romeo that was an honest-to-God abomination. The limes were all dry inside, the mint was also quite ropey, it tasted like salt. Disgusting. Here it is!

Perhaps you could make one of these: Cippoline in agrodolce (sweet and sour onions) with the shallots and cipollini, or verdura in agrodolce with the onions plus turnips and carrots Cioppino (tomato and fish stew) with the potatoes, tomatoes, scallops, mussels and cod Fish curry with the shallots, herbs, spinach and cod and some coconut milk Asparagus ribbon salad with the lettuce, turnips and radishes Spinaci alla Romana (spinach with raisins and pine kernels) Anyway, my picks: Cipollini Turnips Spinach Mussels Herbs Mushrooms Eggs

Thanks for the recipe Olmoelisa. I like homemade things

I've never heard of anyone doing anything for father's day in the UK apart from Clinton's Cards. I have no idea what day it's on. My dad wouldn't kick a bottle of wine out the door though.

Those last three pics make me believe it must be SobaAddict. He makes beautiful food in little mounds ETA I notice he did this audience participation thing in 2011 as well...

no... i would be using a crock pot.... it would be a gentle simmer. so then... that means that the chunk of chuck thats been simmering in the beer is now not just a piece of protein .... but a high carb dish even if its just a piece of beef ? 12oz beer has about the same carbs as a slice of brown bread (~12g). That is what will be present in your dish. If you eat the meat only and not the sauce of course it will be less. ETA Light beer, a glass of wine or stock would be lower-carb possibilities.