What did you cook or eat today (June 2022)?

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Jubilee afternoon tea is happening in stages, as it’s hot enough outside, the desserts would be melted before we got to them.

First up, I forgot to buy flowers yesterday, so I had to improvise:
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Next up, sandwiches:
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That’s coronation chicken, roast beef, and egg mayonnaise. You’ll have to excuse the haphazardly way these are put together; I’m a bit in the doghouse at the moment, so things aren’t being addressed in a manner that the occasion deserves.

Fruit scones:
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This time, I opted for more typically British-style scones, instead of the usual American ones I make. The jam is apricot-cumin.

Dessert course will be later, with some champagne.
 
TastyReuben said:
Jubilee afternoon tea is happening in stages, as it’s hot enough outside, the desserts would be melted before we got to them.

First up, I forgot to buy flowers yesterday, so I had to improvise:
View attachment 86273
Next up, sandwiches:
View attachment 86274
That’s coronation chicken, roast beef, and egg mayonnaise. You’ll have to excuse the haphazardly way these are put together; I’m a bit in the doghouse at the moment, so things aren’t being addressed in a manner that the occasion deserves.

Fruit scones:
View attachment 86275

View attachment 86276

This time, I opted for more typically British-style scones, instead of the usual American ones I make. The jam is apricot-cumin.

Dessert course will be later, with some champagne.
Click to expand...
The queen would undoubtedly give full approval!
 
This evenings meal is prepared. As with all things involving chilli, ground cumin, ground coriander, fresh parsley, fresh coriander and lots of garlic, it needs time to mature.

Chickpea Pistou

Chickpea Pistou


It's one of the very few meals I cook involving alcohol and this one probably has the most of any of those recipes. Serving 6, it has an entire bottle of vegan white wine in it. That's basically all the liquid you can see. The recipe said 600ml, but I didn't see the point in not using the entire bottle. It will simmer for ½ an hour before being reheated tonight.
 
Ok, here’s a link back to the winning Jubilee pudding contest, as a reminder:

Jubilee Special Edition Foods

Before I go further, I want to say, I never had so much fun completely screwing something up. :laugh:

My first thought was that there was no way I was doing a full trifle, or even a half trifle, so I got the bright idea to use two stemless wine glasses for individual mini trifles, with the various ingredients layered in in some such fashion.

As you will see, even that was too big.

Secondly, I decided to go the all pre-fab route, minus making a pound cake, turning this more into an assembly job than anything else. TBH, the recipe sounded like one of those glorious disasters you find in a 1954 Woman’s Day magazine, so I figured I’d take all the shortcuts.

Where did it all go wrong? Well, I wanted a very clean layered look, so I decided to cut the cake into circles, but I didn’t allow for the fat middle of the wine glass versus the narrow top.

Next, it was not appreciating just how much one of those wine glasses can hold. I had to keep building layer after layer. I really should have done these in little yogurt pots or something.

But, again, it was more about having fun than anything else, so I just went with it:

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There are layers of lemon jello, ambrosia tinned custard, pound cake-lemon curd “sandwiches,” mandarin oranges all smashed up, and on top, some spray whipped cream, some white chocolate bits, and an amaretti cookie. I added little candied fruit bits on the top to represent her crown (pssst…there are seven of ‘em! Seven! Get it?!).

:laugh:
 
Made chilli crisp yesterday. I like lots of crisp and not too much oil but this probably could have done with 1/4 cup more oil for the amount of mix ins.

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Garlic
Ginger
Oil - canola
Hot chilli flakes
Gochugaru
Peanuts
Sesame seeds
Sugar
Salt
Msg
Ground Szechuan pepper
Sesame oil
Soy sauce (light & very little)
 
We had a pub Sunday lunch.
The Sunday Roasts were huge, the haddock and chips was gigantic, the monkfish and pancetta linguine, just about right. Only problem was, most of the monkfish was inedible because it was attached to a tendon and skin or something.
Then I had a surprisingly good lemon cheesecake, and wife had her favourite Sticky Toffee Pudding:

Cheesecake, lemon, with berry compote 2.jpg Sticky toffee pudding.jpg
 
karadekoolaid said:
We had a pub Sunday lunch.
The Sunday Roasts were huge, the haddock and chips was gigantic, the monkfish and pancetta linguine, just about right. Only problem was, most of the monkfish was inedible because it was attached to a tendon and skin or something.
Then I had a surprisingly good lemon cheesecake, and wife had her favourite Sticky Toffee Pudding:

View attachment 86303 View attachment 86304
Click to expand...
Sounds good except for the monkfish, a mistake like that would still bar me from going back.
 
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