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What do your meals look like (show me pictures)....

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Replies

  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
    MaltedTea wrote: »
    BarbaraHelen2013 wrote: »

    Tadka Dhal with egg, steamed fine beans and cauliflower and a few mini poppadums!

    I can see many varied Dhals in my future! Comfort food at it’s finest!

    Lentils and eggs?! Who would have thought? Yours looks tasty so I'm going to try tomorrow. 😋

    I’m surprised that you’re surprised! 😂
    To me they’re natural partners in my personal food pairing imagination! I love nothing more than an egg curry tbh, or cauliflower curry, so I guess that’s why I put them together in my maiden dhal voyage!

    Highly recommended though, let me know if you give it a try! 😊
  • acpgee
    acpgee Posts: 7,852 Member
    Starter of steamed artichokes with bearnaise for dipping. Main of steak frites. I made a batch of compound butter from last night's leftover khymer lime and pepper sauce stirred into softened butter with some pressed garlic. Handy to have a little log of that in the freezer
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  • thelastnightingale
    thelastnightingale Posts: 725 Member
    @acpgee The steak-frites looks amazing. <3

    I'm also eyeing up @BarbaraHelen2013's dhal and wondering if it would taste nice if I cooked it (I have zero experience with the cooking of Indian food, only the eating of it) and if it would freeze well. I'm always more interested in food that keeps for longer (even if the for longer part involves freezing).
  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
    thelastnightingale wrote: »

    I'm also eyeing up @BarbaraHelen2013's dhal and wondering if it would taste nice if I cooked it (I have zero experience with the cooking of Indian food, only the eating of it) and if it would freeze well. I'm always more interested in food that keeps for longer (even if the for longer part involves freezing).

    Dhal will freeze perfectly for up to 6 months, and as with many spiced dishes will taste even better after some time for the spices to get to know each other!

    There are so many recipes out there for dhal - some simple, some slightly more complicated. From my recent research there’s two schools of thought - either add the spices from the start or sear the spices and other aromatics in very hot oil and stir through your lentils at the very end. I chose the easier ‘from the start’ option this time.

    Honestly, though, I don’t think you can go far wrong, it’s just thick, spiced lentil soup at the end of the day! 😂
  • thelastnightingale
    thelastnightingale Posts: 725 Member
    BarbaraHelen2013 wrote: »
    Dhal will freeze perfectly for up to 6 months, and as with many spiced dishes will taste even better after some time for the spices to get to know each other!

    Good to know. I might investigate when my freezer starts to run low again. :) Having pre-prepared things I can heat up during the working week is such a lifesaver - sometimes I'm just so beat, and that makes a takeaway very appealling.
  • acpgee
    acpgee Posts: 7,852 Member
    thelastnightingale wrote: »
    @acpgee The steak-frites looks amazing. <3

    I'm also eyeing up @BarbaraHelen2013's dhal and wondering if it would taste nice if I cooked it (I have zero experience with the cooking of Indian food, only the eating of it) and if it would freeze well. I'm always more interested in food that keeps for longer (even if the for longer part involves freezing).

    The fries were actually McCain oven fries baked in the air fryer for 12 minutes at 200C. Rump steak was cooked sous vide for an hour at 54C and then reverse seared in a screaming hot cast iron pan, flipping every 10 seconds for a total of 30 seconds per side, and 20 seconds on the edges. The hubby thinks it is too much faff cooking steak sous vide when a pan is so much faster. However I love the edge to edge perfect medium rare I get with the sous vide.
  • acpgee
    acpgee Posts: 7,852 Member
    The hubby cooked tonight. While I do appreciate not having to cook while I am crazy busy since the work from home situation it is kind of painful to see how cooking stresses him out. Dutch macaroni ham and cheese with a side salad.
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  • VeggieMeg71
    VeggieMeg71 Posts: 205 Member
    edited July 2020
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    Simple, tasty breakfast! Multigrain English muffin with honey goat cheese & fresh strawberries and unsweetened soy milk.

  • MaltedTea
    MaltedTea Posts: 6,286 Member
    @just_Tomek I'm imagining a kitchen full of eggplants stacked in a corner from your weekly CSA order! Or are you just really into seasonal yumminess?
  • acpgee
    acpgee Posts: 7,852 Member
    Laksa with tofu and fishcakes.
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  • VeggieMeg71
    VeggieMeg71 Posts: 205 Member
    fstrickl wrote: »
    Mmmm, 100% would eat again. Nectarines drizzled with some maple syrup, cinnamon and almonds, roasted for like 8 min. Placed on top of plain Greek yogurt. t8nxuft2mikg.jpeg

    That looks so good!
  • MaltedTea
    MaltedTea Posts: 6,286 Member
    VeggieMeg71 wrote: »
    fstrickl wrote: »
    Mmmm, 100% would eat again. Nectarines drizzled with some maple syrup, cinnamon and almonds, roasted for like 8 min. Placed on top of plain Greek yogurt. t8nxuft2mikg.jpeg

    That looks so good!

    Agreed! What a great way to use up seasonal fruit. I'm going to try this with the last of my cherries, ginger syrup and some walnuts tonight!
  • Anna022119
    Anna022119 Posts: 547 Member
    just_Tomek wrote: »
    Fish Friday. Memories of Jamaica today. Jerk marinade.

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    Love Jerk marinade! Use it on chicken every now and again.

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