What are you cooking 2024?

  • Thread starter Thread starter AGinAg (37)
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Couldnt be arsed so stir fried some veg in thai green curry paste, tofu, brown rice, speinkled with chopped nuts nd chilli. Bosh or something else insufferable food pricks say.
 
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Kefir, goji berries, chia seeds and almonds which I had to slither myself like a PEASANT.

Bit of honey because its Thursday and I’m high as fuck.

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Are they the Merchant ones? Thats my go to can't be arsed range of healthy pulses and shit.
 
I just had two cold soft boiled eggs and a strong black coffee. Kind of feel like smoking a cig would cap that meal off nicely, if I smoked.
 
Not remotely challenging, because winter weekend mornings are for the classics. Air fryer jacket potatoes really are the tits.

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Never mind carla12s high protein jizz platter. Here is a harrisa roast chicken

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Its charred but only the outer marinade, like tandoori. The skin was crispy and the chicken was proper juicy. You had the taste of the char, the smoky marinade on the skin and then the lemon cut through the lot. It was fucking amazing.
 
This was nice, different, unusual. Would definitely make again. A very simple chicken tagine, with carrots, onion, ginger, honey and turmeric.

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Im liking the cut on the carrot, id have just defaulted to rounds
I kinda default to sticks, they're just a bit more pleasurable. I rarely do rounds unless the recipe requires it.

But they were so soft, they worked well length ways.
 
I kinda default to sticks, they're just a bit more pleasurable. I rarely do rounds unless the recipe requires it.

But they were so soft, they worked well length ways.

I roast carrots halved and longways, fucks all over boiled rounds, deffos doing them in the next liquid based dish
 
Lasagne is God Tier food. We do a low fat one, which frankly is just as good. I say we, it's very much Mr Ag's speciality. Except for the time he was drunk and made an inedible extra spicy one.
 
Lasagne is just another level.
And I know it's inauthentic blah blah but you can't miss the British remix with our sides of salad, garlic bread and (sometimes if I'm really naughty) CHIPS.
 
It's in Nigellissima and I make it often if anyone wants the recipe:
 

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