JL, like that avatar of yours, what inspired you to put it up say
or shall I post this rather on the Oups of the day thread ??

I'll give you a quick one. Jar of Migros own brand chicken tikka sauce and a breast. Very nice, very quick. Biggest problem is the amount of sauce you get. Far too much for just one chicken t1t!

__________________
One should either be a work of art or wear a work of art.

Risotto. Doesn't need to be the time consuming ladle the stock in job. Just chop the onion, add it to some butter, stir in the rice until it's coated in the butter and then bung some white wine in, stir it until it's absorbed then put the liquid over the top, stir it and wait till it's cooked. I found this out yesterday when I'd started and girl called me from the bathroom.

__________________
One should either be a work of art or wear a work of art.

What my mother would call couscous salad and her it is called taboule. Just cook a big portion of couscous as per the manufacturer instructions (normally, drop 500g in 500ml of bouling salted water, let is get swollen during 4min; then put it back into the fire and add a spoon full of butter and mix using a fork for a few minutes). Reserve

In a frying pan, put olive oil, and let it heat. Then drop in crushed garlic (about 3 cloves), and let it fry until it start to change colour. Put in onions finely chopped (3 or 4), and red peppers. Put salt and pepper to taste. Saute until they get soft. Finally drop chopped tomatoes (5-6). Let it cook until you obtain a thick sauce. Again, try for salt and pepper. Mix the tomato sauce with the couscous and let it cook for a little longer, until the couscous absorbs the moisture.

Take it out from the fire, put it in a salad bowl and mix it with very finely chopped fresh mint leaves and lemon juice to taste.

Let it cool and serve at RT. It will stay for a few days (actually, it is better after an overnight).

__________________
My blogs: about food and Zurich 1200 fountains

Satay sauce as made by the mum of my girls friend. A couple of tablespoons of peanut butter, a spoonful of sambe olek, salt, pepper and a glug of milk, heat it all up in a saucepan and voila. Very nice although not sure of how authentic it is. Tastes great served with chicken or pork.

__________________
One should either be a work of art or wear a work of art.

Thanks for that Lesley, am a big fan of satay sauce and have to admit to a time in my life that I was convinced almost anything tasted better with satay sauce.... Must be due to my time in Holland, where one of my favourites was patat oorlog (thick-cut, hot chips with mayo and satay sauce....).

__________________
Bring on Summer!

Strange sfg, for Holland put me off satay for life.

Now a Reistafel (spelling?) was excellent. Too busy eating to drink was par for the course.

__________________
October. This is one of the peculiarly dangerous months to speculate in stocks. Other dangerous months are July, January, September, April, November, May, March, June, December, August and February.
-Mark Twain-

That's what she made Rijstafel (again spelling), it was bloody marvellous and mainly because I didn't have to cook. Mrs Van Der M..... made all sorts with more consonants in their names than I am used to. Dutch. What a barmy language.

__________________
One should either be a work of art or wear a work of art.

Dutch. What a barmy bunch of people too....

__________________
Bring on Summer!

Well, it's egg fried rice the easy way tonight. Boiled rice, some oyster sauce and some soy sacue, a splash of sesame seed oil and some frozen asian veg. while the rice is cooking, fry an egg, stir it round so the yolk isn't whole. When the rice is done, drain it, add the oyster, soy and sesame to the pan, stir it round, throw in the veg, add the egg and give it a good stir. Voila.

__________________
One should either be a work of art or wear a work of art.