A rather odd dish that I created by combining a Japanese stir fry with scallions and mushrooms with a German dish of sauteed cabbage with bacon, Sounds strange but is very tasty. Fry the bacon, drain and crumble, add a little peanut oil if not enough of the bacon fat, sautee the scallions, button and shiitake mushrooms and cabbage, add a little soy sauce and mirin, add the crumbled bacon and serve over rice.
That sounds tasty, what time is dinner?
We maybe should write a downloadable Over 50’s Forum cookbook 
Good old Fish, Chips and Mushy peas.
That’s a good idea, PPH! We have a Recipe Sticky in Catsey, I’ve found some very interesting recipes there.
I’m having leftovers tonight - tasty but left over (curry) but the rice will be freshly cooked
Old fashioned Cottage Pie followed by a Large Brandy.
We’ve got a stew with dumplings. I know I shouldn’t have the dumplings but its so cold I need a bit of comfort food.
Pasta e fagioli, tossed salad, Portuguese roll.
Today (or rather yesterday) we just had ginger-marinated beef cooked in the wok and some vegs to go with it.
I do, however, have some questiones for you;
First to PPHammer about curry - I use curry in cooking myself - but have never been able to discover what you englishmen mean when you say “a good hot curry” - hopefully you (or someone) can give me a recipe I can be proud of when serving to my Norwegian friends.
So to Val who mentions dumplings - we do have dumplings in Norwegian cooking to, but I would love to have your recipe.
And finally to you Eileen - portuguese roll sounds just delicious - so how do I make them…
For tonight’s feast, we marinated a piece of pork on Saturday. Then BBQ’ed it tonight (Sunday)!
Along with that we had sauteed spuds, Greek salad, and pita bread, Along with a little NZ wine!
Was not hard on the palate at all! (Burp!) 
Morning Anna
a good hot curry really has to have plenty of green chillies in. I buy them at the local Asian shop just round the corner because they are so much cheaper. The type you need are the ones supermarkets call ‘finger chillies’ I am not sure what their real name is.
Recipes? Too many to mention. But I will give you a couple that will definitely make your guests think you are the best cook in the world - thanks to Madhur Jaffrey (who should be given a sainthood).
This simple rice dish I make without following the quantities too closely and have made it that many times I don’t need to look at the recipe 
TASTE | TASTE for instance, I may use more of the fried onions, or more coriander depending on my mood - cooking is not an exact science. But for your first time, follow the recipe. And believe me - you will make it time and again.
So, what would you have with it? I tend to keep the vegetarian theme and make a chick pea curry (courtesy of Vicky Bhogal):
Chick-pea Sabji
Ingredients
Serves 4-6
2 tablespoons oil
½ large onion, sliced thinly
2 garlic cloves, chopped finely
½ cup canned chopped tomatoes, whizzed in a blender
1 grren chilli, chopped finely
1 teaspoon grated fresh root ginger
½ teaspoon ground tumeric
1 teaspoon garam masala
1½ teaspoons salt
a dash of lime juice
a handful of chopped fresh coriander
2 x 400g cans of chick-peas, drained
2 spring onions, chopped finely, to garnish
Method
-
Heat the oil and add the onion and garlic. Fry until golden brown.
-
Turn down the heat and add the tomatoes, chilli, ginger, turmeric, garam masala, salt, lime juice and a good handful of coriander. Stir well and add a splash of water. When shiny and the oil separates, add the chick-peas.
-
Turn up the heat and stir-fry for a few minutes.
-
Add ½ cup of water, turn the heat down, cover and simmer for 15 minutes, stirring halfway through.
-
Turn off the heat and garnish with the spring onions.
Again, go mad with the chillies - 3, 4, 5 depending on how brave you are. I also use dried chick peas, soaked overnight and cooked until tender before adding - but do make sure they are tender and not hard because they won’t be nice if they are hard.
Also I serve a cauliflower curry (here’s a simple one Cauliflower curry recipe | Good Food), pickles and yoghurt raita. The internet is full of great recipes, you may have to try a few before you find the ones you like most. Also, I would suggest if you make several dishes, don’t make them all too hot with chillies - some mild, some very hot.
Cuisine from the sub-continent is amazing and varied and can be very healthy and after eating it for more than 35 years I can recommend it. But promise me, you will try the Hyderabadi pilaf - you won’t regret that one.
Anna - if your guests want meat try a pork vindaloo http://cookeatshare.com/recipes/pork-vindaloo-goan-cuisine-351801?ref=p_title
What is it abut people who go on about ‘A Good Curry’?
It looks and smells like dog poo so it can not be good for you plus why do you think there is more stomach cancer around these days.
Had fish and chips from the chippy last night, . . . did you know it’s the 150th anniversary of fish and chips ? . . . yeah, it all started in 1860, . . . there’s less fat and calories in fish and chips than most other takeaways including Pizza, curries, Chinese etc, . . . I was amazed to read the poster. 
Anna nothing special about my dumplings, just followed the recipe on the suet packet. but I never add any salt.I love fish and chips, sitting on the beach and eating them with your fingers from the wrapping, perfect. We’ve got bubble and squeak tonight.
Chilis are very easy to grow; I use them a lot in curries and Thai recipes. The small Thai Dragon is a good hot variety.
No=cook Monday, dinner will be crab salad, fresh spinach and crisps.
Not true - don’t know what your dog has been eating.
Curry is eaten wrongly in this country - too much of the curry and not enough rice/bread. The rice is the main part of the meal which would avoid the digestive upsets if more of that was eaten and a bit less of the curry. I always bemoan the fact that you never get a big enough portion of rice in restaurants.
As for it not being good for you - remind me how many people there are in the sub-continent? I suspect what is not good for you is the 10 pints some people wash it down with. In fact, rice and dal will contain all the amino acids you need.
What am I having for dinner? Why curry of course. Rice with green peas, dal and chicken pathia, a selection of pickles and yoghurt. And a chapatti or two. Yum - thank you India for one of the greatest cuisines n the world.
Sounds yummy, PPH, sorry I can’t join you! 
lol - shall I post some? ;-);-)
It is very easy to make your own - you will have all the ingredients in the US
I do make my own curries, but usually make a shrimp or chicken one, not a big meat eater.