Cooking With Richard

Pizza-doctor M-kun to the rescue …!

8 minutes …

Previously …

Recipe from this site. Tasted good although it was rather rich with the extra bacon I added.

Stuffed kabocha (made by N-sama). Nice!

Inside: onion, courgette, mince, kabocha flesh, béchamel sauce, salt and pepper.
On top: cheddar cheese.

Amazing, N-sama is converted!

Update

I’ve added some postings from this year to the best category so you can see more of the best of cookingwithrichard.

Earlier my wife didn’t like this …

Application BH2007/00516, Elmshurst, Warren Road - Construction of a part two and part three storey 75 bed nursing home. Provision of 19 parking spaces. (Re-submission of withdrawn application BH2006/01039).

Netherbury visited us today. We had a medley of Indian vegetarian food — soup, red kidney and borlotti bean curry, onion bhaji, lime pickle and bread.

Rubbish photo:

Lamb and mint sausages (from the local conbini of all places), with real mash and onion gravy.

Lamb sausages are tricky to cook — I nearly set the kitchen on fire several times — but they taste great. Last time I had them was in Cyprus.

Very familiar!

We’re invited to a Thanksgiving day party with a ‘merkin friend of ours. For this I had to make the highly traditional green bean casserole, with thanks to both Hugh’s mum and the Campbell’s kitchen recipe — I combined these and other recipes to make:

The “French” friend onions are made by hand. Apparently in America they sell fried onions in cans. How strange is that?

But the main ingredient in this and about 70 other Campbell’s(TM)-invented recipes is this slightly nauseating tinned soup:

Despite that, the end result isn’t too bad, although I couldn’t see myself eating it regularly.

Our friend put on the whole feast:

Happy campers:

My banoffi pie:

By N-sama!

This was very nice:

Left: Chilli, sausage, mushrooms.
Right: Tomato, prosciutto, basil.

Left: Chilli, sausage, mushrooms (again).
Right: Caramelised onions

The custard has to be cooled immediately after cooking:

Bramble and elderberry crumble, and real custard:

CLICK!

Not bad this one. The recipe is from Mary Berry, somewhat modified by me.

Night night …

Crumble made with the brambles and elderberries that we collected in August:

2 ribs, about 6 lbs / 2.7 kg

From G. Gibson butchers market in Watford. Watford is a horrible place and I only go there because there’s a great butcher and a couple of excellent vegetable markets; I bought all the vegetables for the roast tomorrow — about 10 lbs of veg and greens — for under £3.50.

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