What's for breakfast?

[slim_boy_fat]

Very thick home made chicken super soup

Can't beat a good plate of home-made soup, especially now that Winter's upon us. Not for breakfast though.....

 

[Onoff]

My Irish Mum's chicken soup could cure all ills. Taught to cook it when she was taken in by a Jewish family after WW2.

 

[fizzy]

Very thick home made chicken super soup for brekkers , daren't post pictures as it looks like a bowl of Saturday night after a Chinese meal & several shorts vomit ... but ye gods & graces it do taste nice .
Olha our Ukrainian refugee house guest who is a proper soup Queen indeed with 38 years of Ukrainian soup eating and making them under her belt says my soup is far better than any of her soups.

OK so I dared & did .
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I could do with some of that due to my restricted diet. Not fatty stuff and only chicken breast - hint hint

 

[Ged93]

Since we stopped eating properly

and since you stopped to sail with pirates boats !

 

[Johnnybravo]

That's a tenner in London:

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That’s less than a fiver at a company I consult at in Southampton a couple of times a month! Good incentive to leave home 530 to get there before 830 so I have time for breakfast before nine…..

 

[Cobbler]

For example for you guys it is absolutely normal to eat sausages , bacon and eggs for breakfast , for us it would be impossible , that's it .

cheers

@Ged93, most of us don’t eat that every day, else we would be the size of a house. (Some are though) very nice once in a while though. Toast normally for me, bacon sandwich sometimes

 

[Seadog]

My slow cooker has been doing sterling service the last couple if weeks. Lamb neck chops, ox tail, bits of steak, with kale, new potatoes, carrots, garlic, and odd herbs thrown in for good measure. The gravy is really unctuous now. Oh, red wine too.
Fat is good!

 

[Cobbler]

My slow cooker has been doing sterling service the last couple if weeks. Lamb neck chops, ox tail, bits of steak, with kale, new potatoes, carrots, garlic, and odd herbs thrown in for good measure. The gravy is really unctuous now. Oh, red wine too.
Fat is good!

When you do a stew in the slow cooker, bung in some black pudding, it breaks down & makes the gravy lovely.

 

[Farside]

 

[Onoff]

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Where? That's marriage material that is!

 

[Barking Mat]

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I'm so jealous.

 

[JOEPRO]

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OK you win sir!!

 

[Onoff]

It could only get better if Nigella was serving it up!

Is this where @Parm hands the trophy over?

 

[MattF]

That's marriage material that is!

The cook's name is probably Bert.

 

[DAPPH]

I see your point of view DAPPH .

In the beginning I wasn't so convinced about diet and training , but it definetely made a difference .

In february , when I wasn't trained at all and not following any diet , I got my very first enduro dirtbike race . I was supposed to race for 3 laps , 2 hours each .
After first one , I was completely done , zero forces inside me , so I decided to get back in shape .
In September I got the second race , finished easily and I felt I was capable to ride another lap at least , raced from 9:00 am to 4:00 pm.
And while working I feel a great difference too .

Anyway we have to consider also that italian and british people eat ( and live ) in completely different ways , I'm not saying that one in better than the other , we are just different .
For example for you guys it is absolutely normal to eat sausages , bacon and eggs for breakfast , for us it would be impossible , that's it .

cheers

Stayed five weeks in Pesaro Italy during closed season ,the landlady Julia gave us a full English breakfast every day ..her hubby was a 2.2 metre tall massive German .

 

[DAPPH]

I could do with some of that due to my restricted diet. Not fatty stuff and only chicken breast - hint hint

Use chicken wings roasted to a golden brown in a 2" deep open tray , drizzle with olive oil, sprinkle over a decent salt based seasoning turn them over after12 minutes , Pour off all juices & fat into a jug let it go cold skim off any remaining fat .

When the wings are cold strip off most of the flesh put to one side away from the cat and dogs . Pressure cook for 30 min all the left over bones and skin under three well chopped carrots three well chopped onions( with most of the skin still on ( gives colour & more flavours )4 sticks of chopped celery and a 300 gram can of tomato mush . Add a level dessert spoon of salt based veg seasoning ( not stock cube crap ).
Prep & fine chop 3 large onions , set them frying in a tiny bit of butter till lightly browned , prep 4 decent sized carrots grate or food processor chop them ( processor is best for the rest of the veg too )_3 sticks of celery and fry till soft , now peel three big potatoes and process them into small bits, one cal dry fry a few min till you get some golden colour on some spud nits . now aff every thing to the stock and bring to a rolling boil , add corn flour in a little milk k to thicken , add the bits chicken .

:Lightly boil till it thickens, simmer for 6 min serve , with toast squares or croutons drizzled with olive oil and sprinkled with herbs of your choice ., The flavours develop over night, it's even tastier after three days in the fridge

Reheat in 3/4 pints oi a pint jug for 3 min 40 seconds

 

[fizzy]

Use chicken wings roasted to a golden brown in a 2" deep open tray , drizzle with olive oil, sprinkle over a decent salt based seasoning turn them over after12 minutes , Pour off all juices & fat into a jug let it go cold skim off any remaining fat .

When the wings are cold strip off most of the flesh put to one side away from the cat and dogs . Pressure cook for 30 min all the left over bones and skin under three well chopped carrots three well chopped onions( with most of the skin still on ( gives colour & more flavours )4 sticks of chopped celery and a 300 gram can of tomato mush . Add a level dessert spoon of salt based veg seasoning ( not stock cube crap ).
Prep & fine chop 3 large onions , set them frying in a tiny bit of butter till lightly browned , prep 4 decent sized carrots grate or food processor chop them ( processor is best for the rest of the veg too )_3 sticks of celery and fry till soft , now peel three big potatoes and process them into small bits, one cal dry fry a few min till you get some golden colour on some spud nits . now aff every thing to the stock and bring to a rolling boil , add corn flour in a little milk k to thicken , add the bits chicken .

:Lightly boil till it thickens, simmer for 6 min serve , with toast squares or croutons drizzled with olive oil and sprinkled with herbs of your choice ., The flavours develop over night, it's even tastier after three days in the fridge

Reheat in 3/4 pints oi a pint jug for 3 min 40 seconds

Yes please

 

[selectedgrub]

Where? That's marriage material that is!

Yes. 2 wives

 

[Onoff]

Yes. 2 wives

So you married Cinderella and they're her two sisters!

 

[Parm]

It could only get better if Nigella was serving it up!

Is this where @Parm hands the trophy over?

Nigella is a distraction

Comming back to the thread, parm ain’t a breakfast person

Lunch sometimes, dinner always