What did you cook today (November 2016)?

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Yesterday for me, and well still today for most of you...
I cooked the following: aromatic vegetable pasties in a yoghurt pastry served with a homemade, original recipe of 5 lentil and bean salad with a ginger, lemon, lime and honey vinaigrette dressing. (The lentils were red, yellow, green, brown and puy (known here as French lentils), the beans were actually what I know as black eyed peas but are black eyed beans outside the UK, with onion, red pepper, spring onions and some firm tofu.)
I didn't get chance last night to photo anything, so when I cook up the remainder of the pasties (I only did 4 yesterday because of time constraints) I will do some pictures then. I also plan to add some cookies to that list of what is going into the oven today - may as well use the oven full when it is on and hot!
 
SatNavSaysStraightOn said:
Yesterday for me, and well still today for most of you...
I cooked the following: aromatic vegetable pasties in a yoghurt pastry served with a homemade, original recipe of 5 lentil and bean salad with a ginger, lemon, lime and honey vinaigrette dressing. (The lentils were red, yellow, green, brown and puy (known here as French lentils), the beans were actually what I know as black eyed peas but are black eyed beans outside the UK, with onion, red pepper, spring onions and some firm tofu.)
I didn't get chance last night to photo anything, so when I cook up the remainder of the pasties (I only did 4 yesterday because of time constraints) I will do some pictures then. I also plan to add some cookies to that list of what is going into the oven today - may as well use the oven full when it is on and hot!
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Pictures.. yes! And why are they 'aromatic'? Name your aromats please!:happy:
 
I cook "aromatic yellow rice" (per Madhur) but I haven't a clue why it's called "aromatic" (I know why it's called "yellow").
 
morning glory said:
Pictures.. yes! And why are they 'aromatic'? Name your aromats please!:happy:
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Yorky said:
I cook "aromatic yellow rice" (per Madhur) but I haven't a clue why it's called "aromatic" (I know why it's called "yellow").
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posted on here over 2 and a half years ago.... enjoy. I do find the volume of pastry to filling is wrong, (not enough) and have a tendency to double the spices (as I pretty much always do with most recipes nowadays...)
https://www.cookingbites.com/threads/aromatic-vegetable-pasties-with-yoghurt-pastry.1837/
 
I didn't actually make the pasty but I personally put it in the oven and made the gravy.

pastie s.jpg
 
SatNavSaysStraightOn said:
It has the word radish in it. I don't like radishes... OK Japanese horseradish is OK, actually I rather like wasabi but otherwise I am not a fan of radishes... not at all... sorry... but it does look colourful.
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I came across this earlier this year - it's called kaiware here and apparently described as "sprouted daikon radish seeds ... having a very powerful radish flavour with a real peppery finish". It was very tasty.

Kaiware.jpg
 
Lunch (all but the pita made by me...:D)
pita with homemade smokey paprika & BBQ flavoured cashew nut cheese - great tang to the cashew nut cheese because I left it for days and days out in the open to mature...
Served with a bowl of 5 lentil & black eyed pea salad, chopped avocado and some raw broccoli.

5 lentil & black eyed pea salad

5 lentil & black eyed pea salad

5 lentil & black eyed pea salad

Hopefully that will stop me picking this afternoon! :popcorn:
 
An experiment, and more to the point, a successful one as well.
IMG_6374.JPG


An egg - and a theory
IMG_6349.JPG

OK - I didn't make the egg, but I did to the seagrass weave on the stool (which is not a flat stool but a concave one (sides are higher than the middle making seagrass weaving interesting..)
But I have a theory about fresh eggs, hard boiling them, salted water and peeling them.... but I still have a couple more pictures for @morning glory which I promised to do and well I haven't got as far as my evening meal yet, so I can't yet do them and I'm sore and need some morphine...
 
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Yorky said:
I came across this earlier this year - it's called kaiware here and apparently described as "sprouted daikon radish seeds ... having a very powerful radish flavour with a real peppery finish". It was very tasty.

View attachment 3985
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That would be an ideal substitute for the traditional mustard cress used in egg and cress sandwiches.
 
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