Rueben darlin’ - different way to roast lamb. You’ll need: 1/2 Pt orange juice, 3 Tbls Soy sauce, 2 Tbls apricot jam, 2 Tbls Honey, 2 Tsp dried Rosemary, 4 - 5 cloves of Garlic (crushed and chopped). Place lamb in oven-proof dish. Pour orange juice, Apricot Jam, Honey, dried Rosemary and Garlic over lamb for approx 2 hours. When ready to cook, take lamb out of marinade and DRY roast for approx 35 - 45 mins. Strain off any excess fat, pour marinade over Lamb and return to oven. Baste joint in marinade at frequent intervals until joint is cooked. Strain off marinade, add (lamb) Oxo cube and 1 - 2 Tsp Bisto powder to make the gravy. Serve with appropriate veg. Bon Appetite!!!
I was going to have Elephants testes on toast . . . but alas . . . . theres no bread in the house. 
Oh well (sigh) there’s nothing else to do but have a pot noodle . . . that’s the thing about this warm weather, it puts me right off cooking. 
Making soup chez moi; it’s a sort of ministrone, but not exactly; ciabatta roll and a tossed salad.
Nero matey, irrespective of the weather, you should eat and eat properly!!! I have a Zebra steak or a Kangaroo steak in my freezer, both of which will be eaten in the next few days. Today I’ve already had Fish 'n chips and will make myself a hot-dog for tea later this afternoon.
I truly do love to cook but, since my partner died, I find cooking to be not so much a chore, but a pointless exercise.
I loved to cook for us both and I enjoyed experimenting, as did he.
Anyway, that aside, I only cook for myself now and I keep it simple. I am a great lover of Indian cuisine and most of my meals are rice based, and I adore spices which are extremely good for you.
So, tomorrow night, I shall be cooking for myself chicken tikka, pilau rice and madras sauce. 
I’ve lived alone and cooked only for myself since my Dad died 47 years ago; have become very skilled at adapting recipes for single servings. Who deserves the best food if not me? I enjoy cooking and have a hearty appetite; I too use a lot of rice and spices, also fish/seafood which is very adaptable to single servings. I wouldn’t think of those awful frozen entrees… rather fix something simple like a sandwich than that. Yuk! I do like Asian cookery: Chinese, Thai and Indian; I remember when it was very difficult to get proper ethnic ingredients in pre-internet days;now I can order anything and have it delivered to my door! Good food is one of life’s great pleasures.
Mollie darlin’ - if it wasn’t for the fact you’re so far away from me, I’d be there with my plate knife and fork - I LOVE curry!!!
Lunch;
… a home made brown bread roll with cream cheese/cucumber/tomato and a mug of freshly brewed kenya coffee :-).
I am being taken to lunch tomorrow so will eat only small meals today…
Today’s offerings are rainbow trout with baked potato and salad. A nice white wine with it won’t go amiss.
That’s almost my upcoming Sunday menu: trout, fresh spinach and curried potatoes… and yes, some vinho verde
Mine is roast chicken roast and mashed pots, cauli and cheese sauce, carrots, gravy and of course stuffing. Then off to work.
Had lemon sole last night simply steamed with a slice of lemon of course 
with new potatoes scrumptious.
However may try this a Jamie Oliver receipe…
This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.
This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, •then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!
Today I’ll have a gammon steak done in the micro steamer with slices of fresh pineapple.
Fish cooked in a steamer in the microwave are really good, it’s the best way to cook them IMO, placing a whole trout (minus the head and guts of course) is the quickest way to cook them, once done (about 3 mins) the bones just drop away from the flesh and they taste terrific.
I always have them leave the gutted trout’s head on, I think it stays jucier that way, but I broil mine. That’s what I’m having tonight, plus fresh spinach and new potatoes.
A favorite: linguine with pesto, tossed salad, ciabatta roll.
Is this thread still running! Wow! :shock:
Chilli con carne and crusty bread tonight, with apple puffs for after, as I have a Bramley and some puff pastry left
Roast chicken breast, new potatoes, runner beans (fresh from my daughter’s allotment) carrots and roasted courgettes, with coffee icecream for after…
Mmmmm…coffee ice-cream…where do you get yours from?
I forgot to mention dessert: blueberries in vanilla ice cream thawed enough to be soft…
It’s Carte d’Or Lavazza, I bought it from Sainsburys but I would think most supermarkets stocked it.
http://www.cartedor.co.uk/assets/images/content/range-lavazza.jpg
I guarantee it’s 100% yummy! ;-)