What did you cook/eat today (June 2017)

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creative said:
Yes I agree it doesn't conventionally fit the description of duck confit....but that was what the recipe was called!
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Technically a misnomer then - unless the recipe is designed to preserve the duck.

Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.
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Source: Wikipedia
 
Dinner is a delivery pizza with aubergine's slices and rocket salad..
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Lynne Guinne said:
Biscuits are a thing of beauty when done right. If not, they resemble hockey pucks. I've tried several recipes and still haven't achieved the perfect, buttery flakiness I'm striving for - mostly because I probably don't fold the dough properly. I just ran across this recipe a few weeks ago. I'm hoping to try it out soon, but in my world, "soon" could be in a year or two...:unsure: If/when I get around to it, I'll try to remember to let you know how they turn out. In the meantime, if you want to give it a look-over, the recipe is here: Ridiculously Easy Buttermilk Biscuits
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Ok that recipe confused me. The person is calling them drop biscuits but the recipe calls for rolling them out.
I just use plain milk and no sugar or baking soda in my biscuits.
Though #1 is make sure you have good baking powder.
Do you have a stand mixer?
Hint to the flaky is roll it out, fold it over, then roll again.
Will post my recipe after while.
 
Today I had the remainder of the Spanish chicken stew recipe (from this forum) that I tried (too dingy in colour to be worthy of a photo). Incredibly tasty combo! I mixed in some organic cooked pot barley and some roasted cubes of courgettes - it was divine.
 
MypinchofItaly said:
I really have a few things in the fridge ...and today is too hot to go to buy something else to the store and cook something on the stoves or in the oven. I think I'll be able to prepare a black olives paté with oat crackers bought in Edinburgh, salad or raw vegetables...I'll see after.
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@MypinchofItaly,

Which type of olives do you use for your " Tapenade " ( Olive Paté ) ?

I use Greek Kalamatas .. I have tried Niçoise however, we prefer the Kalamata ..


Have a lovely evening ..
23.45 ..

My last weekend of tour guiding until the 19th .. I am off from the 12th to the 19th .. So, I can post up a couple of récipes and take some photographs ..
 
I've taken some chicken out of the freezer for laarb gai this evening.
 
Thanks.

That looks like it would be good served with lettuce as wraps.
 
buckytom said:
Thanks.

That looks like it would be good served with lettuce as wraps.
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Actually many eat it almost like that - using the lettuce as a sort of "spoon" or as per chapati or naan bread..

Anyway, here are the ingredients which will go into today's laarb.

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Unfortunately I included Thai soy sauce in the picture. My wife pointed it out and I did include fish sauce in the Laarb (how am I suppose to know which is which?).
 
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Last night's & the night before's evening meal. It will also feature tonight as well... and probably tomorrow. the rest will go into the freezer (I think there are another 2 portions each to freeze).

It is a version of my Grannie's vegetable lasagne, only I made it with a mustard cauliflower sauce instead of a cheese milk sauce (normally with coconut oil cheese and almond milk) and the tomato sauce doesn't have celery, but does have hot madras Indian curry powder, red lentils and TVP mince in it. It is really nice and definitely one I will be writing up soon. I may even get a better photo of it in the near future - last night was a quick snap on the tablet which does not have a very good camera (when the light is pour) and my back and right leg are too bad at present for me to move much. I keep falling over). Also I apologise for the angle. It's not good.

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