What's on your menu today

I bought my lemon tree from Aldi about four years ago...it is in the conservatory in a pot and has produced lemons every year...this year it produced fifteen.

Tonight will be 'Sainsbury's Slow Cooked Duck Legs in a spiced red wine, plum & blackberry sauce'; also 'Taste the Difference' Dauphinoise potatoes.  [Both of them were at a reduced price]. 

To accompany, steamed Asparagus and Tender Stem Broccoli.  [Both again at a reduced price].  ;)

I usually enjoy planning and preparing food, but the pre-prepared are being used because of the injury to my hand in the fall at Christmas.  The ligament damage is extremely painful!  (I had the first appointment with physio at the hospital today).

I tried this for lunch yesterday and it was amazingly good.

I strongly recommend it.

http://www.williams-sonoma.com/recipe/Pasta-Risotto-with-Peas-Pancetta.html

It's a Nigella Lawson recipe and there are several links available for it - all basically the same but with varying amounts of garbage attached.

Anyway, that aside, fish today. Chips & mushy peas.

Haddock,curly fries,And mushy peas.

Roast gammon, roast potatoes, cabbage, carrots and cauli .... lovely jubbly !

Cutting back today - just a couple of cheese and ham rolls with my Chardonnay followed by fruit..

Lamb Moussaka with Avocado and green Salad.

My usual Friday evening mackerel in olive oil sandwiches with this slices of onion, plus a couple of chopped tomatoes on the side.

Something really simple tonight - takes me back to my student days - mushrooms on toast.

Button mushrooms fried in butter then a tin of Campbells mushroom soup added (DO NOT add the specified water - it is a thick sauce that is wanted). Heat all together and serve piled on toasted wholwheat (or multigrain) toast.

Steamed steak puddin's with chips and cauli/broccoli cheese.

The inevitable Friday Fish, Chips & Mushy Peas. 

-pops- wrote:

Malcolm, did you grow your lemon from a pip or did you buy a grafted plant?

I grew a grapefruit tree from a pip some years ago. After about fifteen years of careful nurturing it eventually flowered and produced fruit.

The fruits were just like normal grapefruits in size and appearance but when opened up the flesh was about the size of grape, not a grapefruit surrounded by cotton wool - very disappointing. The plant and the flowers smelled nice, though.

Here is a pic of a couple of lemons from my tree, I had a photo of my tree but I can't find it, I'll have to take another.

Do the lemons have a reasonable pith to juice ratio? That was the problem with my grapefruit plant - the fruits were the right size for a grapefruit but inside it was nearly all pith and the juicy part was about the size of a small grape (not grapefruit).

Tuna pasta bake  with chilli tonight. This is my
simple tomato sauce (detailed on these pages) - one tin of tomatoes worth
one tin of tuna
one red chilli (large, mild type) deseeded if you want, chopped
one sweet pepper, chopped
a few capers if you like them (optional)

Cook the chilli and sweet pepper in the tomato sauce until soft. add the tuna, roughly broken up. Add this to the cooked pasta (of your choice) and capers, if using. Mix and place in an ovenproof dish. top with grated cheddar and bake for about 25 - 30 minutes until bubbling and browned.