What's everyone eating this week?
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: What's everyone eating this week?
10th Saturday ..
Saturday or Sunday, is always Pasta Day ..
I have in mind to prepare a pasta recipe that Sakkarin posted with olives ..
Shall be preparing the shopping list before heading off to relax ..
Have a lovely weekend ..
Saturday or Sunday, is always Pasta Day ..
I have in mind to prepare a pasta recipe that Sakkarin posted with olives ..
Shall be preparing the shopping list before heading off to relax ..
Have a lovely weekend ..
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?
I'm going to attempt prawn toasts tonight -although I might chicken out and attempt them tomorrow... Any handy tips? I'm worried the paste and sesame seeds will all disintegrate to slush in the hot oil. The recipe doesn't say to chill or rest (to let it bind more). Any thoughts? Also whether to deep fry or shallow in say 1/2" oil?
Otherwise tonight is fresh cod loin with a splodge (<-a technical term) of pre-made fried aubergine strips, red onion, vine toms, black olives, red wine and balsamic, plus sage/spud croquettes.
I'd rather have some of those delicious chips that Petronius seems to find everywhere he goes (Is you a magnet for them?), but maybe tomorrow if I've got hot oil on the go...
Otherwise tonight is fresh cod loin with a splodge (<-a technical term) of pre-made fried aubergine strips, red onion, vine toms, black olives, red wine and balsamic, plus sage/spud croquettes.
I'd rather have some of those delicious chips that Petronius seems to find everywhere he goes (Is you a magnet for them?), but maybe tomorrow if I've got hot oil on the go...
- WhitefieldFoodie
- Posts: 427
- Joined: Wed Sep 09, 2015 4:50 pm
- Location: Whitefield, Manchester
Re: What's everyone eating this week?
jeral wrote:I'm going to attempt prawn toasts tonight -although I might chicken out and attempt them tomorrow... Any handy tips? I'm worried the paste and sesame seeds will all disintegrate to slush in the hot oil. The recipe doesn't say to chill or rest (to let it bind more). Any thoughts? Also whether to deep fry or shallow in say 1/2" oil?
Jeral,I love making prawn toast. I always do loads of Dim Sum when ever we have a "Chinese" night.
My top tip, thick sliced bread, slightly stale, and really press the paste into the bread then chill for half hour. I always deep fry mine at around190oC for under a minute then leave to drain on kitchen roll for a minute or so.
They are awesome fresh but reheated in a hot over they are also fab.
Re: What's everyone eating this week?
Many thanks WhitefieldFoodie - you've given me much needed confidence for my prawn toasts Very selfless to offer help when you're probably spending more time on taking progress photos than cooking until that magical pair of scissors that you and Tiff use to cut the opening ribbon on your new kitchen
- WhitefieldFoodie
- Posts: 427
- Joined: Wed Sep 09, 2015 4:50 pm
- Location: Whitefield, Manchester
Re: What's everyone eating this week?
No worries Jeral. Talking about food is almost as good as cooking and eating it I guess
Did you get round to trying your prawn toasts?
Did you get round to trying your prawn toasts?
Re: What's everyone eating this week?
I haven't tried making the toasts yet -they're now due for tomorrow. I'd only defrosted a few so ate them otherwise, because, since you said they can be stored I think it'd be safer to make the full recipe amount to suit all component measures, so I have a full 1lb of large prawns defrosting now. Plus my ginger had dried out and spring onions only fit for soup. Fresh start clearly needed.
I was hoping also to make some brik spring rolls with carrot and Chinese bean sprouts but greengrocer says he can't get bean sprouts for some reason. Dunno if a seasonal thing. He has pak choi, so will use a bit of that and use the rest with baby sweet corns, chestnut mushrooms and with a blackbean (jar) sauce.
I was hoping also to make some brik spring rolls with carrot and Chinese bean sprouts but greengrocer says he can't get bean sprouts for some reason. Dunno if a seasonal thing. He has pak choi, so will use a bit of that and use the rest with baby sweet corns, chestnut mushrooms and with a blackbean (jar) sauce.
Re: What's everyone eating this week?
Beansprouts aren't subject to seasonal changes. They are grown in highly controlled environments and so will grow all year round.
- karadekoolaid
- Posts: 1773
- Joined: Fri Apr 27, 2012 1:40 pm
Re: What's everyone eating this week?
Today we had a lunch for 6 friends.
I found some Lima beans and some artichokes in the market.
So I made a Lima bean dip (think "hummus") with a little garlic, olive oil, spinach, s&p.
Plus Gill´s focaccia, which never fails
Plus some artichoke "balls" - cooked artichoke, garlic, a bit of potato, a bit of cream, an egg, breadcrumbs to coat -deep-fried in oil then reheated in the oven.
The salad was a simple "three lettuce salad" ( Cos, Iceberg, Radicchio), finely chopped, with some palm hearts and a few (garden) cherry tomatoes on top. Classic French dressing with some orange juice in it.
Then we had Pasta e Fagioli. I love that dish. So simple, so satifying, so yummy!
I found some Lima beans and some artichokes in the market.
So I made a Lima bean dip (think "hummus") with a little garlic, olive oil, spinach, s&p.
Plus Gill´s focaccia, which never fails
Plus some artichoke "balls" - cooked artichoke, garlic, a bit of potato, a bit of cream, an egg, breadcrumbs to coat -deep-fried in oil then reheated in the oven.
The salad was a simple "three lettuce salad" ( Cos, Iceberg, Radicchio), finely chopped, with some palm hearts and a few (garden) cherry tomatoes on top. Classic French dressing with some orange juice in it.
Then we had Pasta e Fagioli. I love that dish. So simple, so satifying, so yummy!
- Gillthepainter
- Posts: 3687
- Joined: Wed Apr 25, 2012 11:53 am
- Location: Cheltenumb
Re: What's everyone eating this week?
How lovely, KKA.
And you make it sound so effortless.
I had mangoes in, from the Indian mango mint yoghurt sauce.
So we had a large salad dish of fresh mango and mint, feta, peppery leaves and croutons. With serrano ham.
I have a dressing made up in a bottle for all salads. With rosemary, apple cider vinegar. And evoo.
And you make it sound so effortless.
I had mangoes in, from the Indian mango mint yoghurt sauce.
So we had a large salad dish of fresh mango and mint, feta, peppery leaves and croutons. With serrano ham.
I have a dressing made up in a bottle for all salads. With rosemary, apple cider vinegar. And evoo.
- Joanbunting
- Posts: 4986
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: What's everyone eating this week?
Clive that sounds gorgeous and very impressive in view of your huge marketing difficulties. Lucky guests.
We had our Valentines lunch yesterday whic was a off the wall as this place is, but very very good.
https://static1.squarespace.com/static/ ... v+2018.pdf
I had the haddock and sea urchin starter, M had the foie grras and smoked eel
For main I had the cod and he had the pigeon pithiviers
Dessert for me was the mango parfait and for him the sable
We just had some cheese in the evening and the sweeties we couldn't manage with our lunch coffee and so brought home.
We had our Valentines lunch yesterday whic was a off the wall as this place is, but very very good.
https://static1.squarespace.com/static/ ... v+2018.pdf
I had the haddock and sea urchin starter, M had the foie grras and smoked eel
For main I had the cod and he had the pigeon pithiviers
Dessert for me was the mango parfait and for him the sable
We just had some cheese in the evening and the sweeties we couldn't manage with our lunch coffee and so brought home.
Re: What's everyone eating this week?
Reporting back on my prawn toasts: As a first attempt, quite good and they did hold together in the oil (groundnut @ 190C) perfectly well and looked like the picture ha ha.
The seeds and underside were crispy but the middle was pillowy, so thinner bread and less paste needed. Too much garlic and spring onion overwhelmed the prawns and ginger flavour although still very tasty. (It might have been exacerbated because I left the paste in the fridge overnight so it melded with the stronger flavours dominating.)
I baked the reserved prefried toasts yesterday, which worked well and gained if anything from reheating, so all good.
The 1-lb of prawns makes a huge amount of the paste. I should have realised that. Being defrosted prawns, I couldn't re-freeze as is (I should have thought of that too), so I've microwaved some which is now destined to be soup base.
Making the toasts (start to finish) was actually a very quick process, once I'd assembled this, that and the other, but that's always the way isn't it?
The seeds and underside were crispy but the middle was pillowy, so thinner bread and less paste needed. Too much garlic and spring onion overwhelmed the prawns and ginger flavour although still very tasty. (It might have been exacerbated because I left the paste in the fridge overnight so it melded with the stronger flavours dominating.)
I baked the reserved prefried toasts yesterday, which worked well and gained if anything from reheating, so all good.
The 1-lb of prawns makes a huge amount of the paste. I should have realised that. Being defrosted prawns, I couldn't re-freeze as is (I should have thought of that too), so I've microwaved some which is now destined to be soup base.
Making the toasts (start to finish) was actually a very quick process, once I'd assembled this, that and the other, but that's always the way isn't it?
- karadekoolaid
- Posts: 1773
- Joined: Fri Apr 27, 2012 1:40 pm
Re: What's everyone eating this week?
Here we are. Rescued two of the pics - the others got eaten up!
Re: What's everyone eating this week?
Those Croquetas de Alcachofa look delicious Clive. I remember having them several times when we went to south America a long time ago, in my meat eating days. We all loved them.
I don't get around to visiting here as often as I would like to. By the time I have sorted the days photos and posted my kitchen goings ons on mamtaskitchen facebook page and done some work on mamtaskitchen itself, I have had enough of the computer for the day!
Anyway, made these Potato stuffed parathas, quite tasty. Not as difficult as they look. My filling was a little watery, hence the odd shape. I guess ithis filling will make nice croquets too.
Another dinner was prawn noodles, one of my standby dishes, using quick/instant noodles, prawns from the freezer and leftover vegetables from the firdge/tin. Seasoning is from Mggies seasoning mix and black bean paste.
Also mae a bread loaf afte a long time, was slightly undercooked, but was going out, so had to take it out!
I don't get around to visiting here as often as I would like to. By the time I have sorted the days photos and posted my kitchen goings ons on mamtaskitchen facebook page and done some work on mamtaskitchen itself, I have had enough of the computer for the day!
Anyway, made these Potato stuffed parathas, quite tasty. Not as difficult as they look. My filling was a little watery, hence the odd shape. I guess ithis filling will make nice croquets too.
Another dinner was prawn noodles, one of my standby dishes, using quick/instant noodles, prawns from the freezer and leftover vegetables from the firdge/tin. Seasoning is from Mggies seasoning mix and black bean paste.
Also mae a bread loaf afte a long time, was slightly undercooked, but was going out, so had to take it out!
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- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: What's everyone eating this week?
Tuesday 20th ..
Just arrived home from a Gastronomic Eno Trade Fair in Venice, on Monday the 19th ..
So, it shall be Japanese (nigriri ) at a fave spot here in Barcelona, close to office, as I have over 150 emails to answer and no time to get over to La Mercat de La Boqueria Market ..
Busy as a bumble bee ..
Have a lovely day ..
Just arrived home from a Gastronomic Eno Trade Fair in Venice, on Monday the 19th ..
So, it shall be Japanese (nigriri ) at a fave spot here in Barcelona, close to office, as I have over 150 emails to answer and no time to get over to La Mercat de La Boqueria Market ..
Busy as a bumble bee ..
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.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: What's everyone eating this week?
With temperatures below norm for February, a lovely cardoon soup made from scratch ..
Friday: Always lunch out .. Have not decided yet .. However, probably Japanese or Lebanese ..
Saturday: Sakkarin´s Sicilian Pasta ..
Sunday: We shall be having lunch out with my parents and in laws ..
Friday: Always lunch out .. Have not decided yet .. However, probably Japanese or Lebanese ..
Saturday: Sakkarin´s Sicilian Pasta ..
Sunday: We shall be having lunch out with my parents and in laws ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- karadekoolaid
- Posts: 1773
- Joined: Fri Apr 27, 2012 1:40 pm
Re: What's everyone eating this week?
Wow, Alexandria - how I envy you.
25 years ago, before the onset of 21st Century Socialism, we always went out for lunch on Sundays.
Saturdays was often a pizza or a burger for the kids ( my sons are anti-vegetarian!)
If I was out working, I´d stop at some cheap-ish restaurant to have lunch; maybe a Tasca, maybe a Trattoria, maybe a Sushi joint, maybe Lebanese....
These days, I have to rush home when lunchtime approaches, because there`s no way I´m paying Bs.500.000 for a bloomin´hamburger!
25 years ago, before the onset of 21st Century Socialism, we always went out for lunch on Sundays.
Saturdays was often a pizza or a burger for the kids ( my sons are anti-vegetarian!)
If I was out working, I´d stop at some cheap-ish restaurant to have lunch; maybe a Tasca, maybe a Trattoria, maybe a Sushi joint, maybe Lebanese....
These days, I have to rush home when lunchtime approaches, because there`s no way I´m paying Bs.500.000 for a bloomin´hamburger!
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: What's everyone eating this week?
Saturday Lunch: Sakkarin´s Sicilian Pasta ..
Sunday Lunch: Orrecchiette (little ear pasta ) with Cavolo and Anchovies ..
My dad has a bad cold, so my parents cancelled until dad is better .. So, I am making a fave Apulian Pasta ..
Have a lovely weekend ..
Sunday Lunch: Orrecchiette (little ear pasta ) with Cavolo and Anchovies ..
My dad has a bad cold, so my parents cancelled until dad is better .. So, I am making a fave Apulian Pasta ..
Have a lovely weekend ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
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