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

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  • vaman
    vaman Posts: 253 Member
    snowflake954 wrote: »
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    That raviolli looks awesome, do you make it yourself?
  • snowflake954
    snowflake954 Posts: 8,399 Member
    vaman wrote: »
    snowflake954 wrote: »
    Raviollixm5ol9qoj13d.jpg
    That raviolli looks awesome, do you make it yourself?

    Nope, I bought the ravioli. The shape is called "Hats" in Italian "Cappellacci". The filling is broccoli di rapa, red pepper, garlic, EVOO, sun dried tomatoes and buffalo milk mozzarella. I couldn't make something this good for the price--they were a special buy and on sale.
  • Noreenmarie1234
    Noreenmarie1234 Posts: 7,492 Member
    just_Tomek wrote: »
    Couscous

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    Mmmmmm that roasted cauliflower and broccoli. And is that marinated chicken on the grill? I could go for this right now.
  • MinTheKitCat
    MinTheKitCat Posts: 174 Member
    edited June 2020
    Brunch then Sushi Bowls with Daikon Carrot salad for dinner
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  • LushFix
    LushFix Posts: 303 Member
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  • amandaeve
    amandaeve Posts: 723 Member
    chunfifi001 wrote: »
    Bento of the week
    Where do you get burdock? I LOVE that stuff!

  • SuziQ113
    SuziQ113 Posts: 1,520 Member
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  • acpgee
    acpgee Posts: 8,004 Member
    Chicken bao from the deep freeze section of the asian supermarket warmed up in a steamer. Home made mini loempias I popped into the freezer warmed up in the air fryer.
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  • Noreenmarie1234
    Noreenmarie1234 Posts: 7,492 Member
    acpgee wrote: »
    Chicken bao from the deep freeze section of the asian supermarket warmed up in a steamer. Home made mini loempias I popped into the freezer warmed up in the air fryer.
    gty13xeqwmyx.jpeg

    WOW this looks soo good. What kind of wraps do you use for the loempias?
  • acpgee
    acpgee Posts: 8,004 Member
    These are the brand of loempia sheets I bought for next time. A cooks knife for reference to size. Last batch was same brand but the mini size, about a quarter ot the size. They looked cute but were fiddly as each mini sheet held a scant teaspoon of filling.

    From the frozen section of the asian supermarket. Defrost before using. I was pleasantly surprised by how easy they were to handle. I was afraid after defrosting they might be hard separate, but not the case at all.

    I've always got egg white in the fridge, but use a whole beaten egg for sealing if you don't have egg whites on hand. It is easiest to first brush the egg white on the last corner you will roll up, then fill, and roll. Spray or brush with oil. Freeze excess on a sheet and transfer to a ziplock bag once frozen. About 10 minutes at 200C from frozen in an air fryer or oven.

    I am planning to try doing turkish savoury pastries using the loempia sheets too, as they are much easier to handle then ready made phyllo dough. I did these to use up leftover cooked minced meat, which I stretched with a grated carrot. Grated courgette, shredded cabbage would work too.

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  • acpgee
    acpgee Posts: 8,004 Member
    Asian again tonight. Chicken and asparagus stir fry, Indonesian tomato lalab salad, rice.
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  • slimgirljo15
    slimgirljo15 Posts: 269,456 Member
    Crumbs 🙄 that's Apple slice I cooked, not sauce
  • snowflake954
    snowflake954 Posts: 8,399 Member
    slimgirljo15 wrote: »
    Apple sauce.. I haven't had it yet but this is my lunch.
    Logged all 422 calories plus a cup of tea..
    Can't wait for lunch. 🤤
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    This looks interesting. Can you share your recipe?
  • snowflake954
    snowflake954 Posts: 8,399 Member
    just_Tomek wrote: »
    Bunch of good stuff for meatless Monday.
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    Always a maestro. I love dill pickles and we don't have them here. :'(
  • slimgirljo15
    slimgirljo15 Posts: 269,456 Member
    edited June 2020
    snowflake954 wrote: »
    slimgirljo15 wrote: »
    Apple sauce.. I haven't had it yet but this is my lunch.
    Logged all 422 calories plus a cup of tea..
    Can't wait for lunch. 🤤
    9b2vtj2e6p6w.jpg
    0ynwr5xq6u9l.jpg

    This looks interesting. Can you share your recipe?

    Of course.. 🙂
    1x buttercake mix
    125gms of melted butter
    1 cup shredded coconut
    1x 440gm tin pie apple ( not a sloppy wet brand)let drain if there's a bit of liquid.
    1 x 300ml carton lite sour cream
    2 beaten eggs
    2 x tblspns caster sugar

    Combine cake mix, coconut and butter. Press into a greased lamington tray.
    Bake 15 mins or till light brown 175c oven ( don't overcook as it has to be cooked again with topping on.
    Spread apple slices over base while it's warm.
    Combine sour cream, eggs and sugar then pour over apples. Sprinkle with nutmeg.
    Bake a further 20 mins or till the sour cream mixture is set.
    Let cool and refrigerate. Serve cold.
    I normally cut this into 12 but.. my lunch was 1/9th 😁
    This is a super easy quick slice.. a favourite in our fam for years.

    Not sure of the size of your cake mix pkts but I used a Coles 340gm buttercake mix.
  • acpgee
    acpgee Posts: 8,004 Member
    Linguine carbonara and roast vegetable salad. I used a recipe that called for two eggs and one yolk for two servings but I found that gave a sauce that is too liquid for my taste. Henceforth sticking to my usual routine of two yolks and one egg for two people.
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  • acpgee
    acpgee Posts: 8,004 Member
    @snowflake954
    Dill pickles are quite easy to do at home. I would just use white wine vinegar if cider vinegar is not common in your part of the world.
    https://www.thekitchn.com/how-to-make-dill-pickles-cooking-lessons-from-the-kitchn-193350
  • snowflake954
    snowflake954 Posts: 8,399 Member
    edited June 2020
    Thanks. The problem here is that I can't get dill. Also the cucumbers here get mushy and I love crunchy. I used to try and bring the ingredients from the States, but I never liked the pickles that came out of it. I love Milwaukee Dills.
    acpgee wrote: »
    @snowflake954
    Dill pickles are quite easy to do at home. I would just use white wine vinegar if cider vinegar is not common in your part of the world.
    https://www.thekitchn.com/how-to-make-dill-pickles-cooking-lessons-from-the-kitchn-193350

  • inesnsr479
    inesnsr479 Posts: 14 Member
    just_Tomek wrote: »
    inesnsr479 wrote: »
    VeggieMeg71 wrote: »
    Cabbage and onions with Lightlife veggie sausage.h4rrzjpivn0d.jpg


    This reminds of Bigos my bf made few weeks back. basically cabbage and meat, pretty yum

    Both pics you show are "bigos like". But not bigos :)

    I never even been to Poland, I wouldn't know haha

  • inesnsr479
    inesnsr479 Posts: 14 Member
    chunfifi001 wrote: »
    Bento of the week

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    the presentation is just amazing !

    do you have a recipe for the tuna porridge and the shrimp tofu eggs ?

    thanks
  • inesnsr479
    inesnsr479 Posts: 14 Member
    edited June 2020
    kbushe3221 wrote: »
    inesnsr479 wrote: »

    made these, super yum . served with a side of dhal soup , didn't take a photo of that

    I want that 🤤

    You can make it : ) very easy

    https://www.youtube.com/watch?v=FRBnArSnaxc&feature=youtu.be&utm_campaign=later-linkinbio-thedomesticgeek1&utm_content=later-7268574&utm_medium=social&utm_source=instagram

  • acpgee
    acpgee Posts: 8,004 Member
    Vietnamese garlic noodles is a recipe that reads as unlikely but I love it. Butter, garlic, oyster sauce, fish sauce, sugar, parmesan. Garnished with mint.
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