Gone Hiking
Über Member
Smoked chicken Ceasar salad tonight. (Heavy on the garlic and anchovies.)
What did you cook or eat today (March 2026)
- Thread starter Morning Glory
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kaneohegirlinaz
Wannabe TV Chef
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(file photo - I make these ALOT!)
I invited my Gal Pal over for Cocktail Hour aka Sip & Chat this evening and made up a full batch of these.
Some folks call them Pigs In A Blanket, in Hawaii they're Pupu Pups.
I know my Pal, she LOVES these, as does DH AND I made mention to my mom that we were doing this, "UUUHHHHH, I love those!"
Moi: would you like me to bring you some tomorrow?
Mom: YES!
I got these peps, I know they all like their snack-y foods
badjak
Forum GOD!
I can eat Thai food for months at an end .....
Sausage rolls!View attachment 142411
(file photo - I make these ALOT!)
I invited my Gal Pal over for Cocktail Hour aka Sip & Chat this evening and made up a full batch of these.
Some folks call them Pigs In A Blanket, in Hawaii they're Pupu Pups.
I know my Pal, she LOVES these, as does DH AND I made mention to my mom that we were doing this, "UUUHHHHH, I love those!"
Moi: would you like me to bring you some tomorrow?
Mom: YES!
I got these peps, I know they all like their snack-y foods
So many amazing dishes! Do you have a recipe collection or huge notes databanks?
Thank you.
For Thai, I probably have a repertoire of 10 or so of the most common/classic dishes, but I still have to look up most of the recipes (I have a couple of cookbooks, plus the internet) when i come round to do them and they always vary a bit. I use premade pastes and mixes from Thailand as well,
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I raided the garden for a massive amount of fresh herbs, some also from the supermarket (still not getting sweet basil to grow), then raided the onions (4), and the pantry for a whole load of dried pulses, rice, wheat and more. The result is Ash-e-Sholeh-Ghalamkar, or Persian herb and bean soup. Recipe - Persian Herb, Bean and Wheat Stew (Ash-e-Sholeh-Ghalamkar)
It's a filling soup, very tasty and the yoghurt adds that little lightness. It's much easier than it looks. It just takes a little planning to get all the herbs ready at the same point and soaking various things overnight, before most things get cooked together, in there same pan.
This time round, it added the saffron much earlier, and I've already established its made 16 portions. It freezes well, and we usually make it several times a year.
It's a filling soup, very tasty and the yoghurt adds that little lightness. It's much easier than it looks. It just takes a little planning to get all the herbs ready at the same point and soaking various things overnight, before most things get cooked together, in there same pan.
This time round, it added the saffron much earlier, and I've already established its made 16 portions. It freezes well, and we usually make it several times a year.
rjchurch47
Senior Member
Roasted Hake in a Maltaise Sauce, & Braised Fennel and Potatoes Bites
That looks great. Never tried a Maltaise sauce and after a quick Google I think I’ll be giving that a go.