Looking forward to have this easy and tasty dish in a few moments. What about you? popcorn
https://www.youtube.com/watch?v=R-0ghWjV_l8
First off I cant belive no one has replied to this.
2nd off im having a sandwich peanut butter and jelly 🍞🍞 , chex mix, oreos, n some pinnapples 🍍🍍, with some yoo hoo to drink.
Rice with Letscho (Germanized). 😋
Pasta with Bolognese sauce (pasta col ragù)...Thank you mommy :smth023
I had a hangover for lunch today.... :smth100
For lunch today is nothing
Pumpkin soup!
A modest Easter menu: Wiener sausages, potato salad, oranges, Champagne
(a bottle last for two days) and brandy.
Quote from: MeltingMan on April 01, 2018, 10:13:23
A modest Easter menu: Wiener sausages, potato salad, oranges, Champagne
(a bottle last for two days) and brandy.
There is nothing modest about champagne ;)
Roast Lamb dinner with all the trimmings, fruit cider and lots and lots of chocolate eggs mmmmm
Quote from: chemicaloverload on April 01, 2018, 11:22:46
chocolate eggs mmmmm
Me too. Chocolate eggs with nougat filling. 😜
Chocolate eggs? Ok, but they're not my idea of "lunch"... ;)
Southern Italian cuisine today: orecchiette pasta (typical of Apulia) and pastiera cake (Naples). I received an Easter chocolate egg from my mum but I have not already eaten it, only opened it and didn't like the surprise. Childish? Me?? Never! :-D
Quote from: Ulrich on April 01, 2018, 17:33:41
Chocolate eggs? Ok, but they're not my idea of "lunch"... ;)
I eat chocolate for breakfast...you need a new idea of lunch ;)
Take a (chocolate) leaf out my book...you might thank me, but your cholesterol won't :P
Quote from: chemicaloverload on April 01, 2018, 21:10:25
I eat chocolate for breakfast...you need a new idea of lunch ;)
Take a (chocolate) leaf out my book...you might thank me, but your cholesterol won't :P
I don't even wanna think about my cholesterol (or blood sugar or anything). :roll:
At least I'll try to eat something "decent" for breakfast & lunch,
after that is something different... :o
Did a "Lomo Saltado", a typical Peruvian meal, for lunch before the World Cup final
I did something similar to this yesterday, minus the beef. It's my Chilean friends recipe for what he calls his chilie. Had the hardest time finding coriander here! Which is so very odd to me. I eventually tracked it down, after searching loads of shops and St Josephs market, in a French supermarket.
He tells me that every South American country has it's own version, so it was nice seeing yours :)
Today I cooked a typical dish from Peru, it's called "Arroz Chaufa"
Quote from: chemicaloverload on July 15, 2018, 22:23:28
He tells me that every South American country has it's own version, so it was nice seeing yours :)
True.. I remember when I was a teenager and we went on a school trip to Ecuador. The moment we crossed the border I went to the restaurant and looked for this "Lomo Saltado"... and the taste was not as good as in Peru! :P Didn't know Chile had something similar. What I know for a fact is that there are different variants of cebiche (fish marinated with lemons, chili, onions and salt) along the south american coastline. This is an unbelievable meal and a must-to eat (at least) once in your life ;)
Quote from: dsanchez on October 07, 2018, 20:04:30
Quote from: chemicaloverload on July 15, 2018, 22:23:28
He tells me that every South American country has it's own version, so it was nice seeing yours :)
True.. I remember when I was a teenager and we went on a school trip to Ecuador. The moment we crossed the border I went to the restaurant and looked for this "Lomo Saltado"... and the taste was not as good as in Peru! :P Didn't know Chile had something similar. What I know for a fact is that there are different variants of cebiche (fish marinated with lemons, chili, onions and salt) along the south american coastline. This is an unbelievable meal and a must-to eat (at least) once in your life ;)
Hahaha nothing is ever as good as when you have it at home. I haven't heard about the second dish, I'll ask my neighbours about it and see what all the fuss is about :) So weird again that you responded to this today and I had actually been eating chilli again for lunch :D
Two oranges and walnuts. Good for my cholesterol level. :yum:
0,45 l water
2× 6*r Ch*ck*n McN*gg*ts
2× C*rr* s**c*
1× Tr*pl* Ch*c C**k**
1× D**bl* Ch**s* B*rg*r
😷😋🤑
I'm trying to get up the courage to eat some of the oxtongue I prepared yesterday. I've had pressed tongue before and liked it, in restaurants and from the deli. Just like steak, it's just muscle.
But this is a wee bit personal because it used to say moo to me.
All oxtongues used to say moo, I know that.
The recipe book is very helpful. It features a lot of suitable recipes.
There's this ethic of honouring every bit of an animal instead of wasting it, to which I generally subscribe, and to which we've subscribed to a T in this case.
And by the way, here's a joke:
A man couldn't make up his mind what to have when out at a restaurant, so the waiter said, "We have very lovely oxtongue today."
The man replied, "Yeuch, I'm not going to eat something someone else has had in their mouth!"
The waiter asked, "Would you like a nice fresh egg?" :angel
Quote from: dsanchez on October 07, 2018, 20:00:15Today I cooked a typical dish from Peru, it's called "Arroz Chaufa"
I had a look at that yesterday and started salivating, so I made it for dinner tonight. It tasted fabulous! Thanks for the recipe. That one's going in the repertoire. :smth023
We used Painted Mountain Corn, which we grow ourselves - it's an heirloom variety as used by native Americans before America was "discovered"...
(https://live.staticflickr.com/65535/48096212133_04c77910fb_b.jpg) (https://flic.kr/p/2gh6EdM)
Waldorfsalad 250g
Cole Slaw 250g
three slices of Dinkel bread
an apple
😋
Yesterday: Steak sandwiches (own beef which never left the property) on home-baked rye/sunflower bread with salad greens grown in the garden, and with caramelised onions, capsicum and mushrooms.
Today's lunch is likely to be leftovers from last night, which was gozleme (Turkish feta/spinach pockets which we make with buckets of the five-colour-silverbeet which grows like mad here, and local stoneground flour) with a side of orange/fennel/radish/mint salad (of which we grew everything but the oranges)... and since it's Sunday I'm likely to attach cherry clafoutis for dessert (own cherries, milk from a friend with a cow, free-range eggs we bartered for with our honey, plus a little conventional flour and flaked almonds). :yum:
And no, it wasn't this good before we tree-changed and started growing our own things, and having more time to prepare meals...
Jacket potatoes with smoked salmon. 😋
Mmmmhh, yummy! :cool Did you have sour cream with that,
@MeltingMan?
I had leftover Paella that our Spanish guest cooked for us the other night. With half a glass of red wine. It seems I'm taking up drinking rather late in life, but Paella and wine actually do go together even better than a cheese board does... We can now officially consider a proper Spanish Paella a gateway drug! :angel
Quote from: SueC on January 01, 2021, 12:50:50Mmmmhh, yummy! :cool Did you have sour cream with that, @MeltingMan?
No, but I know the recipe with chicken strips and sour cream. The day before yesterday I tried it with herbal quark, but I think the cooked potatoes taste even better on their own. 🥔 (without the shell, of course).
Are you growing your own potatoes - or getting them somewhere that has really fresh potatoes? Because when we eat our own potatoes, we feel like that - no particular accompaniment required - it's mostly the shop potatoes that we like to have with other things (z.B. Bratkartoffeln mit Salami, Zwiebeln, Kümmel, Eiern und Käse, Beilage Salat :yum:).
I like quark, and I think it's funny that it's the namesake of a subatomic particle! :lol:
We're still making
@dsanchez's Arroz Chaufa from this thread on a regular basis and highly recommend it to others!
Quote from: SueC on January 01, 2021, 14:03:39Are you growing your own potatoes - or getting them somewhere that has really fresh potatoes?
There is (still) a dealer on site who sells excellent food and wines. There I got 2kg of raclette potatoes. Relatively small, but waxy, which is important. 👌🏻
Quote from: MeltingMan on January 01, 2021, 14:51:28... got 2kg of raclette potatoes.
Talking of Raclette, that's what I had today (my sis had leftovers from New Year's Eve)! :smth023
Are these potatoes supposed to go with Raclette cheese, like in that Swiss recipe? See https://cheese.com/fromage-a-raclette/ ...imagine that, a whole website devoted to cheese, hooray! :yum: :yum: :yum:
Today we're going to have lunch at the Denmark Bakery, who make wonderful pies, and we're bringing home sourdough ryebread for subsequent lunches (I've not yet done much sourdough baking myself; I cheat and use a breadmaker, but one day...). The lunch will be balanced by a coastal hike so we don't turn into Michelin men. :angel
Quote from: SueC on January 01, 2021, 14:03:39We're still making @dsanchez's Arroz Chaufa from this thread on a regular basis and highly recommend it to others!
Glad you like it! It's very tasty and easy to make, I think! There's another one I prepare sometimes, it's called
Papa a la Huancaina, much easier to cook but the problem is I usually need to travel to Vienna to get the main ingredient: aji amarillo (https://en.wikipedia.org/wiki/Capsicum_baccatum#/media/File:Aj%C3%AD_peruano.jpg). All the rest is easy to find and preparation is just a few minutes if you have a mixer:
Maultaschen!
(https://image.essen-und-trinken.de/11832162/t/jN/v9/w960/r1/-/maultaschen-klassisch-3e9b141c00bdf0763e7e647f43bc26fb-et2015010381-jpg--8677-.jpg)
Tzatziki, smoked salmon and Italian jacket potatoes. 😋
... and a piece of the 'Danube Wave'.
Last night, I made gozleme, which I photographed previously - it looks like this:
(https://live.staticflickr.com/4822/44639129820_c6cf802e3c_b.jpg) (https://flic.kr/p/2b1Bd6j)
It's got feta cheese, ground 4-colour peppercorns and rainbow chard (5-colour silverbeet) in it. We grow the silverbeet ourselves and it looks like this:
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fwww.growjoy.com%2Fstore%2Fpc%2Fcatalog%2Ffive_color_silverbeet_swiss_chard_plant_1349_detail.jpg&f=1&nofb=1)
I always make extra, because they're great cold for lunch too, or re-heated in the oven (not the microwave!!!...it makes everything mushy!).
So that's what we had for lunch on our hike. And I had an iced coffee just beforehand - which always makes me walk faster! :)