One of my favourite, tasty Dinners!...>>>

"Fozzer's Savoury Mince!"



Non-stick Saucepan...

Minced Beef (browned).
Chopped Onion.
Chopped/crushed Garlic.
Chopped Red/Green Chillies.
Chopped Tomatoes.
Pearl Barley.
Lentils.
Dried Parley...sorry..Parsley!
(Pinch of salt).
Whole Green Peppercorns.
Ground Black Peppercorns.
Chicken Stock Cube.
Vegetable Stock Cube.
Vegetable Stock liquid.
Cornflour for thickening.

Separate Saucepans...

Vegetables:
Boiled Potatoes.
Carrots.
Leek.
Cauliflower.
Broccoli.
Chopped Leek.
Runner Beans.


...all very good for you...trust me!

Paul... ...!

hyperpep111 wrote on Sep 20^th, 2011 at 8:10am:


My Children's ages range between 37 and 57 years of age...

...so they all left my home Centuries ago!

They all have families of their own now to feed...so I have zillions of Grand Children and Great-Grand Children!

I just enjoy cooking for myself now, and sharing the results on the Internet, and at my dinner Table, for visitors!... ...!
Paul... ...!

hyperpep111 wrote on Sep 20^th, 2011 at 9:46am:


..at the age of 77, it really is possible to have a 57 year-old Daughter...

..trust me..!

Paul...(Profile)... ...!

Chicken Korma with Rice and Chips for Supper tonight... ...!


...and in the meantime... ...

...for Tea:

H wrote on Sep 20^th, 2011 at 1:41pm:


.... ....!

Parsley, Sage, and Rosemary...>>>

http://en.wikipedia.org/wiki/The_Herbs

Paul... ...!

Fozzer wrote on Sep 20^th, 2011 at 10:25am:


Sorry, Hadn't checked your profile Thought you were 40-50's

Dang that looks yummy Paul. It's making me hungry and I just ate. 

machineman9 wrote on Sep 21^st, 2011 at 6:42am:


... ... ... ...!

Wonderful things..."Mince Pies"..

...full of enough salt and sugar to kill you on sight!

Paul... ..!

I just wish; "Christmas Time in England", was..."warm!"... ...!

Another lovely Dins on the go for mid-day, today...so much edible joy!... ...!

(Breakfast, Dinner, Tea, and Supper, in that order!)... ...!

Bob70 wrote on Sep 21^st, 2011 at 5:00pm:

They're probably patented and exempt from fair-use policy 

Bob70 wrote on Sep 21^st, 2011 at 8:38pm:


All my meals are Patented by me, and fully covered by Crown Copyright...

...especially my famous gravy sauce... ...

...trust me... ...!

Paul.... ...!

Cheese-on-Toast for Supper Tonight... ...!

Heres one for you. Go to your local chinese food supply shop - the kind that sells chinese nick nacks, ,unusual foods, bags of unusual stuff. Find some tubs of chinese curry sauce. Its like a paste-in-a-tub.


In the morning before you plan to make this lovely dinner, get some Uncle Bens rice on the go. After 10 minutes, drain and place in a colander, rinse under cold water, pop in a bowl and bang in it in the fridge till much later....


Take a few breasts of chicken and chop into bite size peices. Place in a bowl and chuck in some ginger, soy sauce, paprika, lemon juice and use your hands to coat the chicken till its all nice and covered. Put aside for laters.

Chop 2 onions, some red and green chillies (one if your not into hot stuff, two or three if your brave) as much garlic finely chopped as you want, a pepper (red or green) a handful of spring onions. You can add mushrooms if you wish to this list.

Take a biggish frying pan. Add oil, salt, pepper, and heat.

Once really hot, add the chillies and garlic, then add the onions. Let them sizzle a while then add the chicken. Add the peppers, spring onions and mushrooms.

Add more salt and pepper, a dusting of hot curry powder, maybe some chilli powder. Toss and stir till everything looks nice 

Take your chinese curry sauce tub and scoop out three or four tablespoons of the paste and put into a mixing jug. To this add some water and stir until its like a sauce.

Add this to your still sizzling pan and stir in. Turn down the heat and it will thicken slightly, or add a little more paste. Squeeze in some tomato puree, stir. More seasoning perhaps.

Taste with a teaspoon! Yum

Put your pan of goodies on a small ring on a low heat and allow to simmer till your ready. When you are ready and your rice is cold cold cold, get a wok going on the cooker with a little oil till its almost smoking!

Take some eggs - say 2 per person and crack into a jug. Whisk as you would for scrambled egg but dont add any milk. Maybe a little salt and pepper.

Pour into the wok and scramble the eggs, stirring up to break them up into small peices.

Then throw in the rice. Dont let it stick (if you used Uncle Bens it shouldnt) Stir to mix up with the eggs and add soy sauce. Quickly fry your Egg fried rice (aha!!) till its hot then serve.....

Oh man its wonderful, a hot chinese curry with egg fried rice. You wont go back to the take away for one anytime soon, trust me!


You can add to it whatever you want really, make it hotter or cooler. And water chesnuts, anything!

You can make the curry sauce yourself with some flour and curry powder, mixed with water. But if you do turn down the heat in the pan before adding to your chicken, stir in then turn the heat up....

You can do it with strips of beef also, you can really put anything in it!!! Man im hungry!