What did you cook or eat today (December 2020)?

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I’ve made again Arancini...I keep struggling to make their original pear-shape, but honestly............ who bloody cares??

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One of 3 such baked almond feta cheeses I have made today (OK, 1 was cooked yesterday and another tomorrow)... not being able to have dairy at all means I have to improvise and this is a fantastic feta alternative.

I just got my quantities slightly wrong for my new (5L) fruit press that we're using as a cheese press.

I'll try for better pictures at some point. It's still warm at the moment. It took 4hrs in the oven at 75°C...

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Christmas day lunch now marinating
Chickpea salad with wilted greens and balsamic glazed roasted Brussels sprouts (or will be when we do the greens tomorrow). I'm thinning I'll add olives to the salad this year and it will also be served with some of the baked almond feta cheese (vegan) made today, yesterday and tomorrow (just read my profile post, you'll understand then).

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Pavlova with vegan cream cheese and coconut cream plus loads of fresh berries, mango and passionfruit for dessert. (Christmas cake and pudding is just too heavy and too much in the temps we generally very. We've tried it the first year and never ate all the cake). I don't like mince pies, so we bypass them as well. I'll make that tomorrow. I just ran out of time today.
 
Finally, our evening meal. We were both struggling with it today though because it's been much warmer than the last few days. Hot soups are going to be relegated to autumn from now. Salads and cold soups will be the order of the day again very soon.

Aubergine soup, served with vegan Italian sausage and sweet potato noodles.

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Very nice even if hubby forgot to add the stock. He always fails to make things from this particular cookery book with stock instead of water. He's very literal with his following of a recipe but knows that we long ago agreed that everything from the book needs making with stock (and less oil than it says) but he forgets every single time because I haven't edited the recipe. This was a totally new recipe to us, so it was never going to have had those changes made...
 
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