What's everyone eating this week?

[karadekoolaid Profile]

That`s about it, Sue. It`s a wonderful novelty product, but I don`t think I`d have it in my kitchen anywhere near as long a strawberry jam, mango chutney, etc.

[Petronius Profile]

Hake last night with savoury carrot cakes and broccoli. Nice.

However, following discussions with the evening's washer upper, it's been agreed I will stick to simple things in future. Mess everywhere!! Bits of carrot, onion and flour all over the place.

[Sakkarin Profile]

Bibimbap for me!

Intrigued by your savoury carrot cakes, Petronius, more info please?

[Petronius Profile]

Sakkarin – we've been having a bit of clear out, cookery books and gardening ones. Amongst the garden ones was a magazine, OH suggested I have a go at the recipe given in an article on growing carrots.

454g fresh young carrots
57g butter
Juice of one orange
113g shallots
Freshly chopped coriander (I used flat leaf parsley)
Seasoning to taste
85g flour
Vegetable Oil.

Twist off leaves, scrub carrots. Melt butter in a saucepan, add whole carrots and orange juice. Bring to the boil, simmer, lid on until tender. Strain liquid into a jug, allow carrots to cool.

Peel and finely chop the shallots, sauté in frying pan pan with a little butter and orange juice. Discard the top stalks, mash carrots, add to shallots, season, adding generous handful of coriander. Stir until evenly mixed. Divide into four and allow to cool.

Mould each portion into a ball and flatten.Dip each cake into the flour until firm and thoroughly coated. Refrigerate until ready to cook.

Heat vegetable oil in frying pan on a fairly high heat until it hazes. Fry each cake 2-3 minutes each side.
Garnish with coriander and sweet chilli dip.

The page we cut out doesn't give the date of publication, but obviously fairly old. Hence trying to be so accurate on metric measurements and I leave you to decide whether you want to heat vegetable oil until it hazes. There may be other things you want to change, is butter that essential? No idea.

[Petronius Profile]

Grumpy? Certainly was after making of a mess of those carrot cakes.

Cheered myself up by making this.

wholemeail loaf.jpg (190.98 KiB) Viewed 5104 times

[Lusciouslush Profile]

Mess everywhere!! Bits of carrot, onion and flour all over the place.

I think you live in this house Dennis....................!!

All these pics make me drool - everytime!

Well - in the Lushly house it has been swordfish with new pots & homepicked runner beans (not mine!) with chimchuri (sp?) on Friday - Sat. An Indian t/way - & tonight will be lamb meatballs & linguine - I'm usually ok with meatballs, but these seem to fall apart - even at the fridge stage - it may turn out to be a lamb sauce yet - watch this space !

[Alexandria Profile]

Tuesday 5 / 9:

Sincé, I am off until Wednesday, I am going to prepare an exquisite Thai Pom Yum Poh Tag ( A Fisherman´s Tom Yum Seafood Soup ) ..

Just sourced the ingredients early this morning.


Have a wonderful day and back to my "Thai Treasure" and the kitchen ..

[Joanbunting Profile]

After an entire summer of preparing an eating special things M today asked for "Nursery food". He saud his brain needs a rest

So tonight it is cootage pie with spinach and blueberry crumble and cream !

[WhitefieldFoodie Profile]

WhitefieldFoodie, what's Grk? ('scuse ignorance).
I imagine it being good ice cold means sunny warm weather and in an idyllic setting too

Waterfalls are mesmerising aren't they in the way one's eyes are drawn to them.

Renée, tasty lunch. How's Charlotte now? Taller and older are a safe bet

Grk is a grape variety synonymous with the island of Korcula. Its a great crisp white, served as cold as your fridge can get it in a cold glass with a big plate full of olives and some salty local smoked ham around lunch time.
Malvazija was however my favourite. Really dry and crisp with a low alcohol level, again nice and cold was ace

Actually I was pleasantly surprised with the wine in general. I had a chat to a wine shop owner who's dad was a wine maker in Dalmatia. She explained that they have to turn away many distributors as their vines do not produce the yield required to export when the demand locally is so great. Added to the fact that much of the vineyards in Croatia are organic/biodynamic and use fresh yeast, they have quite a low output in terms of bottles.

[WhitefieldFoodie Profile]

After an entire summer of preparing an eating special things M today asked for "Nursery food". He saud his brain needs a rest

So tonight it is cootage pie with spinach and blueberry crumble and cream !

Mmmmm, Cottage pie.

Can't wait till the autumn so I can start making big warming bowls of lovelyness.

[jeral Profile]

Thanks WhitefieldFoodie re Grk grapes and wine. It's interesting and impressive that much production is "green". I don't blame them for keeping it for themselves

[WhitefieldFoodie Profile]

Well its a tad chillier today than I am used to after my holiday. So I am doing a Propa Black Cuntraayyyy Grorty Dick with some crustay cobs.

Tomorrow will be rib eye steak with Papas Arugardas and Mojo sauce.

Doing a big Tagine for my work colleagues tomorrow for lunch as its somebodies birthday.

Enjoying having my own (half a) kitchen back!

[Joanbunting Profile]

The cottage pie was love, I mixed in the potato topping and froze the rest to make a good old mince and tattie pie the next time we feel nursery food coming on.

I had a smallish local chicken last night which I cooked with tarragon and a cream and brandy sauce (Mere Michelle)
I served it with courgette and potato pancakes and grilled Provencal tomatoes. The carcas is now simmering for stock and I'll make the rest of the meat into a curried chicken and fresh peach salad tonight. Ive loads of eggs so I'm feeling a Breton Far about to happen.

[Renée Profile]

What wonderful meals you're all having!

Petronius, I like the sound of those carrot cakes, but the thought of a lot of washing will put me off at the moment. I need a break from it at the moment.

Joan, Cottage Pie is real comfort food and I like to make it occasionally. I nearly always use tarragon with chicken, but how do you make the cream and brandy sauce, please?

[Alexandria Profile]

Well its a tad chillier today than I am used to after my holiday. So I am doing a Propa Black Cuntraayyyy Grorty Dick with some crustay cobs.

Tomorrow will be rib eye steak with Papas Arugardas and Mojo sauce.

Doing a big Tagine for my work colleagues tomorrow for lunch as its somebodies birthday.

Enjoying having my own (half a) kitchen back!

To: Whitefield Foodie,

Good evening.

Do you do a chicken, fish or lamb Tagine (tajine in Berber) ?

I am a grand fan of fish or chicken Tagine ..

Have a lovely evening ..

[WhitefieldFoodie Profile]

To: Whitefield Foodie,

Good evening.

Do you do a chicken, fish or lamb Tagine (tajine in Berber) ?

I am a grand fan of fish or chicken Tagine ..

Have a lovely evening ..

Hi Alexandria,

A Tagine for me made with what ever needs using.

On this occasion is was 2 packs of chicken legs, marinaded in ras-el-hanout and some ground cinnamon. That is griddled for caramelisation before being added to a loose "Gravy" made with chopped prunes and dried apricots, tomato's, chicken stock, garlic, a red chilli, some more ras-el-hanout, a cinnamon stick, smoked paprika, a little ginger and turmeric then finished with fresh coriander and parsley, lemon juice, pitted olives and some flaked and toasted Almonds.

[Joanbunting Profile]

I like lamb tagine with quince and the quince season is upon us!

Renee I brown the chicken in butter on all side and before putting it in the oven I flambe it with cognac or armagnac and add a little stock. Cook as normal then once the chicken is resting remove any fat then add some cream to the tin. It make a lovely rich sauce'

Tonight we're having boudin blanc with morilles so perhaps a morrilles sauce with them. I still have some dried ones leftI think that will need something green as a vegetable.

The Breton Far had to wait because M came in from the yard with a basket of ripe figs so I made a fig tart with themyard with them.

[Gillthepainter Profile Website]

Eating out tonight and tomorrow.
as Tony now is doing his 10K swim in the river Dart.

He's had his beetroot juice for extra zip.

We are staying at Buckfastleigh Abbey. We won't need anything too special in the evening, just something light from the hotel restaurant.
Tomorrow to celebrate, it will be a brasserie/ steak and chips meal at a restaurant back home in Cheltenham.

No more regime.

[Renée Profile]

Thank you for the sauce information Joan.

What a wonderful visit that must be Gill! It must take 4-5 hours for that swim, I would think.

[Lusciouslush Profile]

No more regime.

Hurray!!!!!!!!!!!!!!!!!!!!!!!

I detest regimes - hope you have a brilliant meal tonight - you do realize this means you're gonna have to get creative in the kitchen again?!?!