Discussion in 'Miscellaneous Food Discussions' started by morning glory, May 1, 2019.
Baked ravioli with meatballs
Hot from the oven
General Tso’s Cauliflower. Some things you need to know about this:
1) I don’t care what you think about the color of the sauce. I don’t like it either...as a General Tso’s sauce.
2) I like the confetti colors from what I ended up making.
3) And, I did batter the nuggets, and bake them in the oven.
4) Best of all, I love the spicier take on the traditional flavors.
I think the whole thing turned out really well, even if it doesn’t look like it.
This is a new one on me...
A backlog of things from the last few days - Chicken stew - made from left over roast chicken carcass with leeks, potatoes, broad beans and parsley
Noodles with crab, broad beans, chilli and parsley
Tomato, Potato, Broad Bean & Parsley salad:
Sort of a carbonara with prosciutto and American bacon. A bit of a different method of cooking thst pretty much eliminates the chance of getting scrambled eggs.
I will say it again @The Late Night Gourmet ...I am with YOU. Those look in-freakin-credible.
It's a classic diner recipe. It's also great for using up leftover roast beef. A slice of good toasted bread, a big spoonful of mashed potatoes and gravy that has had thin sliced of roast beef simmering in it for a while. You can add onions and/or mushrooms to the gravy as well.
Yesterday's breakfast. Olive sourdough toasted bread with Meadowlea spread.
What is the method?
T'other 'arf of t'Wellington.
We don't normally buy ready-made things, but our local bakery has started doing vegan dahl pasties, so we thought we'd try them out.
On the face of things, it seemed a bit heavy on the pastry, but there was a decent filling, which was pleasingly spicy. The pastry was quite light, too. A nice snack by itself, but even better with a little addition or two.
Is it simply lentils inside with a spicy flavouring?
Classic assembly, too, with no gap between the beef/duxelles and the ham. Beautiful browning of the pastry, too.
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