What's everyone eating this week?
- Gillthepainter
- Posts: 3687
- Joined: Wed Apr 25, 2012 11:53 am
- Location: Cheltenumb
Re: What's everyone eating this week?
Get better soon, Papa Alexandria!
Clive, those croquetas look fabulous.
I made carrot ones once. I do prefer them meatless if I'm asked to choose.
Mamta, excellent cooking there. Parathas are so surprisingly tasty.
They are an effort that is so worth it.
Underdone bread is perfect for toast anyway! That goes for cleverly photoshopped bread too ........
I had spaghetti bolognese last night, whilst wearing a white jumper. Not a single splash on it.
Clive, those croquetas look fabulous.
I made carrot ones once. I do prefer them meatless if I'm asked to choose.
Mamta, excellent cooking there. Parathas are so surprisingly tasty.
They are an effort that is so worth it.
Underdone bread is perfect for toast anyway! That goes for cleverly photoshopped bread too ........
I had spaghetti bolognese last night, whilst wearing a white jumper. Not a single splash on it.
Re: What's everyone eating this week?
Thanks Gill.
Parathas are easy for me, after cooking them for 50 years !
Not much cooking going on in my kitchen at present, just some simple meals. We have both been down with this nasty bug, not a virus this time. A few friends have had it. One developed Pneumonia and died. Another developed pneumonia and then had a heart attack, but now back home after a stent surgery. We are getting better, but slowly. Feel so drained and old. fed up !
Everyone, keep warm and stay away from infected people, if they don't have the sense to stay at home themselves.
I just went out to clean and salt a little path in the back garden for our old Millie (16 1/2), so she can go out for a p.. etc., without freezing her paws. It was also to feed the birds and put some fresh hot water in their water tray. My fingers and feet were frozen! I must be getting old
Parathas are easy for me, after cooking them for 50 years !
Not much cooking going on in my kitchen at present, just some simple meals. We have both been down with this nasty bug, not a virus this time. A few friends have had it. One developed Pneumonia and died. Another developed pneumonia and then had a heart attack, but now back home after a stent surgery. We are getting better, but slowly. Feel so drained and old. fed up !
Everyone, keep warm and stay away from infected people, if they don't have the sense to stay at home themselves.
I just went out to clean and salt a little path in the back garden for our old Millie (16 1/2), so she can go out for a p.. etc., without freezing her paws. It was also to feed the birds and put some fresh hot water in their water tray. My fingers and feet were frozen! I must be getting old
- strictlysalsaclare
- Posts: 907
- Joined: Wed Apr 25, 2012 10:06 pm
Re: What's everyone eating this week?
warming and hearty food is on the menu for us this week. I've got leftover minestrone/pasta e fagioli for lunch today. I may give it a Mexican twist when I heat it up! It's chicken noodle stir fry tonight. I've decided to stay at home today. I managed the garden path OK bu the snow on the ground around my car had frozen solid. I got half way around the car and thought 'nope' and went back inside. Work have been contacted, and one of our Departmental Managers said 'Don't even think about coming in if you can't tomorrow'
Re: What's everyone eating this week?
Gillthepainter wrote:I had spaghetti bolognese last night, whilst wearing a white jumper. Not a single splash on it.
I'm very impressed Gill - I'm the sort of person that gets spinach between my teeth even when I've not been eating it!
I'm snowed in at the moment - have been since Tuesday. I live on a very small but very steep cul-de-sac and I've had a lot of fun watching various neighbours trying to drive out with absolutely no success at all! I've lived here for 29 years so I know just what's it's like when there's snow. My car is a 4-wheel drive but as it's a sports car, it's got little clearance under it so the snow is too deep to even attempt to move it. Fortunately, I did quite a big shop on Monday and I always have good stocks of food etc so I'm happy just to stay at home. I hope the snow goes by next week though as I'm waiting for the chemist to deliver my medications and I'll start to run out of some of them by the middle of next week.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: What's everyone eating this week?
Thank you Gil The Painter ..
Now Mom has a bit of a sniffle here and there !
Lunch Thursday:
A coca, which is a Mallorcan rectangular Pizza without cheese .. Prepared with fresh herbs ( basil, thyme sprig and rosemary sprig ) and tomato, Evoo and Italian proscuitto ..
Simple and hit the spot ..
Now Mom has a bit of a sniffle here and there !
Lunch Thursday:
A coca, which is a Mallorcan rectangular Pizza without cheese .. Prepared with fresh herbs ( basil, thyme sprig and rosemary sprig ) and tomato, Evoo and Italian proscuitto ..
Simple and hit the spot ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: What's everyone eating this week?
Sunday: Cannellones stuffed with fresh spinach and home made Ricotta from fresh goat´s milk ..
Monday: Left overs from Sunday. Working from home today, so I shall also prepare a rocket, radicchio salad with Italian Evoo and Modena Balsamic Vinegar .. And some Pear shaped red ripe tomato. Simple and refreshingly light ..
Tuesday: Lunch meeting at a fave Japanese, so Nigriri .. And Sake ..
Have a lovely day ..
Monday: Left overs from Sunday. Working from home today, so I shall also prepare a rocket, radicchio salad with Italian Evoo and Modena Balsamic Vinegar .. And some Pear shaped red ripe tomato. Simple and refreshingly light ..
Tuesday: Lunch meeting at a fave Japanese, so Nigriri .. And Sake ..
Have a lovely day ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: What's everyone eating this week?
Alexandria, how do you make your cannelloni tubes please (just the tubes as I'm on the lookout for a wholly vegan filling)?
In the past, I've used pasta sheets, then filling on, then rolled up like sausage rolls and snuggled in the dish. I imagine you use fresh pasta sheets and plenty of liquid in the sauce to cook it properly; it's virtually impossible to rectify uncooked pasta.
Ta.
In the past, I've used pasta sheets, then filling on, then rolled up like sausage rolls and snuggled in the dish. I imagine you use fresh pasta sheets and plenty of liquid in the sauce to cook it properly; it's virtually impossible to rectify uncooked pasta.
Ta.
Re: What's everyone eating this week?
A fresh mackerel, baked with lemon and herbs yesterday, which was good and I scoffed the whole thing, unusually, so no left over pate for lunch thus will rattle up some humous instead. Probably eyes bigger than belly because it's been hearty soup here for a couple of days as water supply either off completely or dodgy; soup generates minimal washing up of course and is good use of bottled water. How they manage ongoing without water in war-torn countries
I fancy lots of fresh veg today in a stir fry as pak choi still good here, to which I'll add a splash of fish sauce which I gather from Saveur US is growing in favour. There are a few fish sauce recipes on this site, which is probably worth a gander generally: http://www.cookinglight.com/food/recipe ... fish-sauce
Saveur article here: https://www.saveur.com/best-fish-sauce-recipes
I fancy lots of fresh veg today in a stir fry as pak choi still good here, to which I'll add a splash of fish sauce which I gather from Saveur US is growing in favour. There are a few fish sauce recipes on this site, which is probably worth a gander generally: http://www.cookinglight.com/food/recipe ... fish-sauce
Saveur article here: https://www.saveur.com/best-fish-sauce-recipes
Re: What's everyone eating this week?
Eggs Benedict for breakfast, after seeing it featured as an elimination round task for the final 6 on Masterchef USA.
Best shaped poached eggs I've ever made, but slightly undercooked (I can't say that I've poached more than a dozen eggs in my life!), and the sauce was verging on mayonnaisy, but tasted good.
Best shaped poached eggs I've ever made, but slightly undercooked (I can't say that I've poached more than a dozen eggs in my life!), and the sauce was verging on mayonnaisy, but tasted good.
Re: What's everyone eating this week?
Eggs Benedict for breakfast, after seeing it featured as an elimination round task for the final 6 on Masterchef USA.
Looks lovely, that breakfast
- Lusciouslush
- Posts: 1266
- Joined: Thu May 03, 2012 10:35 am
Re: What's everyone eating this week?
Hungary now sooooooo want that eggs Ben............
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: What's everyone eating this week?
Wednesday: Catalan Spinach with dried fruits as a starter, and the main Pisto Manchego with hard boiled egg slices on top, which I prepared and had at office ..
Thursday: Nigriri - a fave venue close to office, with remarkably outstanding Japanese ..
Thursday: Nigriri - a fave venue close to office, with remarkably outstanding Japanese ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: What's everyone eating this week?
Sakkarin,
Looks terrific ..
Great for a Sunday Brunch ..
Looks terrific ..
Great for a Sunday Brunch ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: What's everyone eating this week?
Thanks for the thumbs ups! After making Sunflower's 'Pork with Fermented Beancurd' recipe the other day, where Lap Yuk is an optional addition, I wondered about making Lap Yuk from scratch. I found several recipes online, and set out to make some. However I found out also that as always, Sunflower has already tackled the subject in her blog. Here's Sunflower's Lap Yuk recipe, although I made mine slightly differently:
http://sunflower-recipes.blogspot.co.uk ... bacon.html
Pic 1: Day 1 - Belly pork in the curing mix, refrigerated and turned daily for 4 days.
Pic 2: Day 4 - Hung up to dry for 5 days.
Pic 3: Day 9 - The final Lap Yuk.
Pic 4: Served very simply with steamed rice (the lap yuk is just thrown into the saucepan when you cook the rice, and is ready when it is). Yum! Has the sweet savoury taste of Chinese sausages, which I love.
Click thumbnails for full pix
Here's the original Pork with Fermented Beancurd and Lap Yuk dish I made back in 2009 from Sunflower's recipe, the Lap Yuk is the dark bits: http://carta.co.uk/foodpix/porkfermcurd02.jpg
Here's some store-bought Lap Yuk I bought way back in 2007 when Sunflower first mentioned it on the Beeb Board, doesn't look very appetising. I've since bought more pleasant looking lap yuk, shrink wrapped, which looked more like my homemade: http://www.carta.co.uk/beebstuff/lapyuk.jpg
http://sunflower-recipes.blogspot.co.uk ... bacon.html
Pic 1: Day 1 - Belly pork in the curing mix, refrigerated and turned daily for 4 days.
Pic 2: Day 4 - Hung up to dry for 5 days.
Pic 3: Day 9 - The final Lap Yuk.
Pic 4: Served very simply with steamed rice (the lap yuk is just thrown into the saucepan when you cook the rice, and is ready when it is). Yum! Has the sweet savoury taste of Chinese sausages, which I love.
Click thumbnails for full pix
Here's the original Pork with Fermented Beancurd and Lap Yuk dish I made back in 2009 from Sunflower's recipe, the Lap Yuk is the dark bits: http://carta.co.uk/foodpix/porkfermcurd02.jpg
Here's some store-bought Lap Yuk I bought way back in 2007 when Sunflower first mentioned it on the Beeb Board, doesn't look very appetising. I've since bought more pleasant looking lap yuk, shrink wrapped, which looked more like my homemade: http://www.carta.co.uk/beebstuff/lapyuk.jpg
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: What's everyone eating this week?
Saturday: Home made traditional Lasagne .. Simply a marvel ..
Sunday: Left over Lasagne ..
Sunday: Left over Lasagne ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Gillthepainter
- Posts: 3687
- Joined: Wed Apr 25, 2012 11:53 am
- Location: Cheltenumb
Re: What's everyone eating this week?
Oooo I see what you mean Sakkers.
Those eggs look perfect. Nice one.
I had linguine last evening with smoked salmon, lemon, dill and cream. Bit salty!
I should have just use regular salmon.
Those eggs look perfect. Nice one.
I had linguine last evening with smoked salmon, lemon, dill and cream. Bit salty!
I should have just use regular salmon.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: What's everyone eating this week?
Changed my pasta selection to home made Cannellone from Lasagne ..
We had lasagne last week and Saturdays is our " pasta day " ..
This was lunch Saturday and Sunday ..
Friday evening, we went to have Greek Mezze in Borne, very close to our apartment and Saturday night, we went for tapas with my parents, inlaws, two daughter in laws, and twin sons and two grandsons at a fave spot ..
We had lasagne last week and Saturdays is our " pasta day " ..
This was lunch Saturday and Sunday ..
Friday evening, we went to have Greek Mezze in Borne, very close to our apartment and Saturday night, we went for tapas with my parents, inlaws, two daughter in laws, and twin sons and two grandsons at a fave spot ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Joanbunting
- Posts: 4986
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: What's everyone eating this week?
Yesterday we had the lunch which ended with the Passion cake featured on another thread. The menu included
Aperos: Cervelle de canut (a lyon speciality) and HM tapenade with toasts
Entree ; Smoked and fresh salmon rilettes with a dash of whisky and garnished with dressed asparagus spears served with rye toast.
Main: Veal marengo with a spelt (epautre) risotto.
Cheese: Incuding a lovely brie de Meux, a Camargue ewes milk cheese and some Ste Nectaire.
Dessert: Passion cake
Aperos: Cervelle de canut (a lyon speciality) and HM tapenade with toasts
Entree ; Smoked and fresh salmon rilettes with a dash of whisky and garnished with dressed asparagus spears served with rye toast.
Main: Veal marengo with a spelt (epautre) risotto.
Cheese: Incuding a lovely brie de Meux, a Camargue ewes milk cheese and some Ste Nectaire.
Dessert: Passion cake
- WhitefieldFoodie
- Posts: 427
- Joined: Wed Sep 09, 2015 4:50 pm
- Location: Whitefield, Manchester
Re: What's everyone eating this week?
Our trip begins. A freezing start in Manchester and a showery welcome to Malta lead onto a lovely and warm Mediterranean afternoon.
We got to ferry from Cirkewwa to Mgarr on Gozo, and our nose lead us straight for a little place just set back from the fishing harbour.
I had my favourite pasta dish, Linguine Di Mare and Tiff had calamari fritti with spuds and veg. Delicious.
We got to ferry from Cirkewwa to Mgarr on Gozo, and our nose lead us straight for a little place just set back from the fishing harbour.
I had my favourite pasta dish, Linguine Di Mare and Tiff had calamari fritti with spuds and veg. Delicious.
Re: What's everyone eating this week?
Ooh, a very good start, WhitefieldFoodie, leaving our snowy climes behind that is. The food looks pretty good too...
Looking forward to more piccies while you enjoy your lovely break and celebrations - plus good weather hopefully.
Joanbunting, as ever you do your guests proud, so for their enjoyment in your usual selfless way. *Star*
Looking forward to more piccies while you enjoy your lovely break and celebrations - plus good weather hopefully.
Joanbunting, as ever you do your guests proud, so for their enjoyment in your usual selfless way. *Star*
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