acpgee Member

A little leftover chilli in a taco with aji verde, feta and pickled onion that were in the fridge with green sriracha and a few leaves of chopped spinach.. I keep corn tortillas in the freezer for using up small quantities of leftovers as a starter. Pumpkin gnocchi from the freezer with spinach and store bought pesto.…

Fancied up dutch herring salad as a starter. Spinach and pork ravioli with burnt butter and sage as primo. I made cheat's ravioli on Sunday using gyoza wrappers and some leftover pork loin blitzed with charcuterie for seasoning.

Dinner after a long day at the office. Chilli con carne batch cooked last month. Hubby put on rice as I left the office and prepped daikon for the air fryer. I made aji verde to go with the microwaved chilli in the 15 minutes the daikon was in the air fryer.

I adore persimmon. But be aware if unripe, some varieties can be astringent leaving your mouth feeling woolly. They should feel as soft as a ripe tomato.

I will never make butternut squash gnocchi again. Despite roastig them in the air fryer they retained a lot of water. It made the sticky dough extremely hard to haandle, so I had to incorporate quite a lot of flour making them both tough and too tasteless for a brown butter and sage sauce. Bok choi was good at least.

Leftover salmon from last night's dinner party rolled into maki for breakfast.

Hubby complains that having a large amount of liquids upsets his stomach.

Dinner party.

So what does everyone use their stock for. I don't cook much soup as the hubby claims it upsets his stomach. I only regularly use it for risotto and oat risotto. As my kitchen does generate quite a lot of stock, ideas for using it would be welcome. For those of you who have been unhappy the flavour of your homemade stock,…

Friday night we mostly go out. Szechuan near the flat.

Antipasto of galia melon and serrano ham with a few barhi dates. Pinhead oat "risotto" with edamame, peas, and serrano ham and a little bok choi on the side.

Cambodian beef lok lak. Forgive the well used recipe card. I got it from a cooking class I took while on vacation in Cambodia. I make extra stir fry sauce to keep in a squeeze bottle in the fridge, which speeds up subsequent renditions of the dish. Can be made with chicken or prawns.

Chicken lok lak. I made extra stir fry sauce on Monday, making further remditions of lok lak quicker and easier.

We had galia melon with serrano ham and a few of the barhi dates. Good combination. Next time will serve more barhi dates. The fattiness of the raw ham disappates that astringency that leaves my mouth feeling woolly.

Melon and serrano ham with a few yellow barhi dates as antipasto, followed by papardelle puttanesca and some stir fried choi sum.

I don’t make beef lok lak often enough. I don’t miss skipping the optional rice if I include the optional fried egg. Leftover khymer lime and pepper sauce is great on eggs or grilled meat or fish. Well used recipe card is from a cooking course while on vacation in Cambodia.

@mjbnj0001 Mostly washed skins and ends. Also inedible but flavoursome stuff like celery string and hard mushroom and bean stems. Sad veg and herbs at the bottom of the produce drawer that might spoil or dry out. Bits of unused onion that got saved in tupperware that didn’t get used in time and are starting to sprout.…

I make homemaede broth too. Just toss all your bone and vegetable waste in ziplock bags in the freezer until the bag is full. I have seperate bags for poultry, fish & shellfish, vegetable peels & trimmings. I don't buy whole fish very often so the bag contining a couple of fish skeletons has been sitting around for almost…

Air fryer chicken. Was planning to do the Chicago Tribune KFC coating but forgot I had run out of spice mix so used the spice mix I keep on hand for biltong mixed with flour. Smashed small potatoes, stir fried choi sam and roasted cherry tomatoes.

The hubby thought he was buying small new potatoes (at this of year?) but they turned out to yellow (unripe?) dates. They are sweet but make my tongue feel astringent and fuzzy in the same way as unripe Sharon fruit (aka persimmon). Any ideas on what to do with them?

Pinhead oat (=steelcut in the US) risotto with edamame, peas, and serrano ham which I forgot to stir in. Wings dressed with miso caramel that overbrowned.

My favourite quick low carb meal is Cambodian beef lok lak. To speed things up, make a big batch of the stir fry sauce to keep in the fridge in a squeeze bottle for subsequent cooks. Ditto for the lime/pepper dipping sauce. Served with optional fried egg on top (I do this) and optional rice (I skip this). This recipe works…

Friday night dinner out.

Some apple slices with a few slices of serrano ham is a pretty fabulous snack.

Papardelle puttanesca as primo. Secondo of chicken breast saltimbocca and air fryer roast courgette. Mains for two were made from single chicken butterfied breast pounded thin and a single courgette. Saltimbocca is a good main is you want to cut back on meat. This was a cheat's version using a sprinkle of dried sage, as we…

Ingredient usage question. I bought two packs (500g each) of my favourite thinly sliced serrano ham from a favourite online retailer of Spanish food because they were on sale for half price. Little did I know that they were half price because they go out of date in 2 and a half weeks. I can freeze one pack, I guess. So how…

Weeknight dinner. One of the gratin dauphinoise' I made on Sunday night to reheat during the week. A new fish recipe in scallion oil I got from the NY Times along with air fried fish skins as the NYT recipe required skinless fillets. Sauteed spinach and the haddock could be cooked in the 20 minutes it took to warm up the…

The salad to start had a tiny bit of Vietnamese sawtooth coriander which added a subtle herbal note. Main ingredients were oak leaf lettuce, rucola, goat gouda, candied pepitas, balsamic vinaigrette. Main of gratin dauphinoise, some sous vide roast silverside and onion gravy we had in the freezer and caramelised and…

That strained yoghurt reminds me of a winter dessert I haven't made for a while. Strain a half and half mixture of slightly sweetened whipped cream with no fat yoghurt and strain overnight in the fridge. This is known and coeur a la creme and would traditionally made in a heart shape basket. In the meantime poach a few…

Out with ex colleagues for Vietnamese.