What did you cook/eat today (July 2017)?

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Thursday night's dinner was eggs kejriwal with chips :D. Friday night's was cheese and [new] potato bake with salad, followed by apples cooked with semolina.

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I'm with the Guinnes here: :) I'd only heard of semolina being an Italian bread thing.

Thanks, Elawin. For my something new learned every day.
 
lothian said:
Hello i give the lamb 45 minutes in a basic curry sauce then add the potatoes for another 30 minutes i hope this makes sense ..i did not have any fresh coriander so did not include any ..the curry sauce is very easy to make and the next time i make some (probably next week i will post uploaded pictures of the making of the sauce ) a lot of the times i will eat the curry with a couple of Nan breads instead of rice
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That would be great. I have curry powder but I don't know how to make the sauce. Maybe with some milk added? I'll waiting for your recipe @lothian .. back to my question, when you eat this, do you eat rice separated by potatoes/lamb or mix altogether rice and lamb/potatoes?
 
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Frontier Vinegar Pie
This came as a surprise to both of us. Vinegar Pie. My husband was sceptical to say the least. I had tasted it before it went into the oven (scraping out the saucepan) so knew... It is creamy, it is smooth, it is does not taste of vinegar at all. It tastes slightly of apples. It is light and not overfilling. It is actually rather surprising and rather good.

I think it could have used a touch more vinegar actually and a little less sugar. It is brown because I only had brown sugar available (akin to dark brown soft sugar). It has nutmeg and cinnamon in this version, but I think I preferred the version without. However, my husband preferred the version with.

My husband went back for seconds. That said everything.

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Made each of us a quick salad with mixed baby greens, salad olives, Feta, and tomato. Dinner was a sheet-pan asparagus and shrimp dish. Also made polenta with some mascarpone and Parmigiano-Reggiano mixed in. French baguette in honor of Bastille Day. I wanted to make pot de crème au chocolate, but ran out of time. :( Demain, perhaps.

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Having picked some of the nearby wild raspberries and made a small amount of jam, I thought we should try something else. Here is the something else. It's a sort-of crumble-meets-pie affair, but while it may lack something in aesthetic value, it tastes nice and that, quite frankly, is all it needs to do.

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MypinchofItaly said:
That would be great. I have curry powder but I don't know how to make the sauce. Maybe with some milk added? I'll waiting for your recipe @lothian .. back to my question, when you eat this, do you eat rice separated by potatoes/lamb or mix altogether rice and lamb/potatoes?
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Hello again...listen it has nothing to do with curry powder or milk :) you only need four spices turmeric coriander turmeric and Kashmir chili powder with Garam masala if you have not got them in whole spices... onions and... ginger and garlic paste and tomato puree but once you have them you can almost curry anything but the secret is the onion reduction :D
 
lothian said:
Hello again...listen it has nothing to do with curry powder or milk :) you only need four spices turmeric coriander turmeric and Kashmir chili powder with Garam masala....
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I'm not sure what "Kashmir chilli powder" is but I would replace that with either cayenne pepper or just normal chili powder made from ground dried red chilis. I would also substitute ground cumin for the second turmeric additive. Fenugreek seeds are also and interesting spice to add.
 
MypinchofItaly said:
That would be great. I have curry powder but I don't know how to make the sauce. Maybe with some milk added? I'll waiting for your recipe @lothian .. back to my Answer, when you eat this, do you eat rice separated by potatoes/lamb or mix altogether rice and lamb/potatoes?
Click to expand...
lothian said:
Hello again...listen it has nothing to do with curry powder or milk :) you only need four spices turmeric coriander turmeric and Kashmir chili powder with Garam masala if you have not got them in whole spices... onions and... ginger and garlic paste and tomato puree but once you have them you can almost curry anything but the secret is the onion reduction :D
Click to expand...

Thank you @lothian, I'll try to do it with the few spices I have...
 
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