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Friday, May 18, 2007

Skool Dinners

I have blogged and have included the following call to arms.

A Call for 'Recipe and/or Favourite Ingredients' Suggestions.

No-one has commented on the boring Purplecoo skool dinners by the way. Who is going to be brave and stand up to Headmistress? Has it to be me? See my blog for suggestions, ideas we could pass on? Let us know your favourite must-have ingredients and also your favourite meals.

As for breakfasts, I volunteer to make the porridge in future, I don’t want to brag but I am a connoisseur and you would never guess that I use soya milk. Some of us are lactose-intolerant!

I promise to add golden syrup and also masses of chocolate chips? And generous lacings of Irish whisky?

We have a big 'comments' list to beat. We can do it. Let's whet our appetites and fight for good skool meals.

posted by Cait O'Connor @ 11:25 AM  

16 Comments:

  • At May 18, 2007 11:37 AM , Blogger UN PEU LOUFOQUE said...

    What a wonderful idea ! Well obviously an esential store cupboard ingredient would be capers, and jars of asparagus spears.
    I wonder if we could add more oysters to the menu for variety ? or failing that mussells would do.

     

  • At May 18, 2007 11:43 AM , Blogger WesterWitch/Headmistress said...

    HAH HAH and wot is wrong with our skool dinners. Bit burned - yes - and the same - every day . . .SO! Mutter mutter mutter - perfektly good meal, from a perfektly good cauldron and what do you get . . . and the dog turning into a frog like that was a complete accident . . . .and when the cauldron ran away you all managed to catch it . . . . . .and when it caught fire no-one complained about the firemen . . . .

     

  • At May 18, 2007 11:45 AM , Blogger toady said...

    Please don't send Jamie Oliver, can't stand him.
    I agree haggis and mash is a little monotonous when you have it every day, and as for the sago pudding, yuk.

     

  • At May 18, 2007 11:45 AM , Blogger UN PEU LOUFOQUE said...

    Ah but you never let us actaully keep the firemen did you ?

     

  • At May 18, 2007 11:46 AM , Blogger jackofall said...

    Anything with scratch in it would be good. My mother used to make all sorts of meals from it and I loved those as a child.

     

  • At May 18, 2007 11:47 AM , Blogger toady said...

    And meant to say , Cook's still soaking her feet in the jam pan.Goodness only knows what 'elf and Safety will make of it and she's still got that trench foot.

     

  • At May 18, 2007 11:49 AM , Blogger WesterWitch/Headmistress said...

    I couldn't let you keep the firemen they kept fighting with the squaddies - so they all had to go . . .

     

  • At May 18, 2007 12:15 PM , Blogger lixtroll said...

    Excuse me, but WOT is wrong with the skool sossages? They are most entertaining, often to be seen standing on their heads or being snaffled by the skool dog - anything except being eaten, of course . . .

     

  • At May 18, 2007 1:36 PM , Blogger UN PEU LOUFOQUE said...

    If you put enough eggs in the batter then teh sausages wouldn't tun away from the toad in the hole and then perhaps we might all get a decent tea for once!!!

     

  • At May 18, 2007 2:20 PM , Blogger Fennie said...

    The best school meal I ever had - eaten in a proper school and surrounded by kids - was in France. It was only (only!) chicken and chips followed by a salad. But such chicken, such chips, such salad. Cooked to perfection. My own school dinners were all heart and macaronic cheese and angel delight.

    Can we have 'flip' though please?
    Jelly made with evaporated milk instead of water and whisked into bubbles! Wonderful.

     

  • At May 18, 2007 3:16 PM , Blogger Pondside said...

    Please, butter and brown sugar in the porridge. I vote for anything that DOES NOT contain the word 'surprise'...ie Meatloaf Surprise, Macaroni Surprise etc

     

  • At May 18, 2007 3:23 PM , Blogger Cait O'Connor said...

    PS I forgot, do you think Jean Christophe would take on the job as cook?

    And keep those fireman handy in case of a fire.....where are the matches?

     

  • At May 18, 2007 5:00 PM , Blogger PreseliMags said...

    So that's what is is called! Thanks Fennie. I have fond memories of frothy evap and jelly as a kid, but couldn't remember it was flip. I have a tin of evap milk ready in the fridge and a jewellry cube of jelly waiting in its wrapper. Now all I have to do is remember how to flip it.

     

  • At May 18, 2007 7:08 PM , Blogger jackofall said...

    Sausage inna bun is not what growing people need, particularly if you don't know which bit and from which animal the gristly bits are.

    When I was at school it was a treat to have steak, albeit very thin and overcooked, though why it should have been only occasional I don't know, after all, I went to school in Australia.

    Ice cream on toast was another favourite.

     

  • At May 18, 2007 10:44 PM , Blogger lixtroll said...

    I will have you know that there are no gristly bits in the skool sossages that are of animal origin hemhem, but is you insist, extra eggs in the batter then . . . the buns are strictly optional and we will have none of that fancy Australian stuff here (unless it's the 4X)

     

  • At May 19, 2007 12:10 AM , Blogger Pondside said...

    Could we have hot apple strudel with valilla sauce for dessert??? I've spoken with a First Nations friend and he will keep us supplied with wild salmon (I will bring him fresh eggs!)- do you think Jean Christophe could do something yummy with that?
    Also, please, no runny egg whites -gets my gag reflex going.

     

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