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

acpgee wrote: »

MaltedTea wrote: »

This is at least the second time you mention this mysterious "miso caramel." Cough up the recipe please, ma'am! It sounds delicious.

This is the recipe I used but next time will reduce water by half so it is easier to take the caramel darker for a more burnt complex flavour. A little drizzle of leftover sauce is great for pimping up mundane fruit such as sliced banana or apple. I used some coconut cream I had lying around instead of dairy.

https://food52.com/recipes/18618-miso-caramel

I'll take your notes about water and coconut cream into account then give it a shot with the brown rice miso I have. Thank you!!

Zucchini pie and salad of summer veg ❤️

[/quote]
Nope. Its not. Yes you can make soft cheese easily, but good real buffalo mozzarella?? Buffalo milk, where?[/quote]

We have buffalo farms down under too. Nothing wrong with their milk at all. They graze on lovely green grass all year. An Italian man I knew told me where I use to work told me it's easy to make.

snowflake954 wrote: »

mockchoc wrote: »

Nope. Its not. Yes you can make soft cheese easily, but good real buffalo mozzarella?? Buffalo milk, where?

We have buffalo farms down under too. Nothing wrong with their milk at all. They graze on lovely green grass all year. An Italian man I knew told me where I use to work told me it's easy to make. [/quote]

Ah.....so you haven't done it yourself. I thought it was strange. Yes you could make it if you've got access to the ingredients, but the quality? In my opinion it wouldn't be worth the hassle and time. [/quote]

Fair enough but I like to try making most things at least once or twice. I have used the buffalo milk as I said before to make ice cream, yogurt and ricotta so as long as I know the quality of the milk is good then why not try it out one day I think.

Fjylng

(Yesterday) Brunch & Dinner

just_Tomek wrote: »

mockchoc wrote: »

We have buffalo farms down under too. Nothing wrong with their milk at all. They graze on lovely green grass all year. An Italian man I knew told me where I use to work told me it's easy to make.

When you make it let us know how this compares to great quality stuff from Italy. And I know it can be good enough. A lot of things are. But good quality cheese at home.... nahhhhhhhhhh. Thats not one of those.

Not sure when I'll get up the coast to buy the milk. Not for sale in shops, not here at least. Can't say I agree with you. The feta we made a few weeks back tasted just like a creamy type of feta. We'll try the crumbly version soon but halloumi is next. I was gifted a great cheese making kit so trying all sorts of cheeses out gradually.

By the way the most disgusting "fresh" mozarella I ever ate .. well I had a couple of bites and left the rest it was so bad was in a very nice restaurant on my last trip to Italy so I get what means by bad moz. My guess is it wasn't too fresh, should have sent it back.

inesnsr479 wrote: »

Chlodnik to fight the heat wave with a side of spanakopita and salad

then Tarte aux Fruits for desert .

Recipie links
Chlodnik https://www.epicurious.com/recipes/food/views/chilled-beet-soup-with-buttermilk-cucumbers-and-dill-chlodnik
Spanakopita https://www.healthymealplans.com/recipe-details/
Tarte Aux Fruits https://houseofnasheats.com/french-fruit-tart/

Ouuu, I have everything for that beet soup. I think I’ll make it tonight or tomorrow for lunch. Thanks for sharing!

Found out this afternoon our oven’s igniter is out, and spent waaaay too long figuring out how to test for it. so threw together a quick salad diner with some reheated shakshuka. (Thankfully our stovetop is still working)