Simply tell us what you cooked, ate or drank today. We love to know! Photos are appreciated but not at all necessary.
Stelline in meat broth I would say it's perfect. And baked potatoes sprinkled with Coolea cheese follow
The stelline in brodo look wonderful, as do the potatoes. I've never heard of Coolea cheese - it looks like a good grating cheese. I've just Googled it and it's described as like a Gouda. Made either in Ireland or Germany - I guess my chances of finding it here are slim...
A great lunch! I've just eaten but I'm hungry again looking at your photos.
Recipe, please! Did you roast the garlic before incorporating in the soup? And, is that one head per bowl, or one head per pot? If you roast the garlic, then one per bowl would be what I'd want to do, though I suspect I'd be quarantined from the rest of the family for a while after that.Garlic Soup - one head of garlic per portion with truffle oil and a little thyme sprinkled:
Pickled onions, I'll put a pic up of mine so you can see the curried onions I make. I make about 40 to 60 kgs a year.