eLuSiVeMiTe
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Not a fan of it. Chips and roasted there always soggy. Great in cassaroles though. Brussels sprouts in cassaroles too.What about sweet potatoes? I've just discovered sweet potato mash.
Not a fan of it. Chips and roasted there always soggy. Great in cassaroles though. Brussels sprouts in cassaroles too.What about sweet potatoes? I've just discovered sweet potato mash.
We have just finished off:
Sweet and sour chicken, in Tempura batter.
Or Mini Me had Chicken in Tempura batter with black bean.
All with Boiled rice, with cardamom pods.
With crispy noodles.
From the take-away?
Baby Maris piper potatoes, boiled until soft (skin on). Then drain and gently toss in oil, sprinkle with Cajun seasoning. Transfer to tray, lightly crush with fork and roast like normal.
You get soft bits, chewey bits and crunchy bits all very tasty bits
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Very nice, could have spent a bit longer in the oven but we were hungry and I needed the tray for veg so they became a sort of starter for this;
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To be fair I don't know anyone else here who eats like that, don't know anyone dipping into their overdraft either.Nice, you students have upped the game with food, wasn’t like that in my uni days ....... 25 years ago
don't know anyone dipping into their overdraft either.