acpgee Member

@SafariGalNYC I first had the Portuguese for the first time on vacation in Spain. Here's the recipe I use. https://arecipeforgluttony.wordpress.com/2013/09/25/in-portuguese-marinated-carrots/

Tartlet filled with savoury custard setting minced celery and capers. Sides of salad with ranch and Portuguese marinated carrots. I struggled to get the tarts out of the tins.

A savoury baked custard tart setting diced celery and capers. Salad with ranch and Portuguese marinated carrots on the side. I was not entirely successful with getting the tarts out of the tins. I made the shells on the weekend. Main of capellini aglio olio augmented with a few roast cherry tomatoes.

Leftover Chinese takeaway! The food was from a Yunnan place (near Burma) so plenty of unusual dishes. Rice, aubergine with minced pork, pork loin with porcini and green pepper. Yunnan mashed potato with dried chilli and pickled vegetable.

Khmer lime and pepper dipping sauce. You can skip the sugar without too much detriment to the flavour. Terrific on eggs, steak. Traditionally served on beef lok lak, a stir fry scattered over a salad. It's unbelievable that something so simple can be so delicious. Aji verde. Great on roast meat, for dipping crudites. Lots…

I've discovered that making fruit tarts is actually pretty easy.

For lovers of cheese on the grill, the Serious Eats site had an article on cheeses you can toss on the grill. Apparently halloumi is not the only one. https://www.seriouseats.com/best-cheeses-to-grill-halloumi-kefalotyri-queso-panela

I was too busy during my work from home day so I made plenty of mistakes making dinner while distracted. I forgot to "velvet" the chicken breast for the lok lak so it was a little tough. I forgot to make the khmer lime and pepper sauce that's meant to go with that. I broke an egg yolk. Cambodian street corn roasted in the…

Quick weeknight dinner. Salt beef from the batch in the freezer I cooked sous vide a couple of months ago. Store bought mash. Pre-cooked beats and microwaved carrots finished tossed in olive oil and finished in the air fryer. Some gherkins.

Grilled some halloumi and made a low fat air fryer cheesecake on the weekend.

@mjbnj0001 @SafariGalNYC Serious Eats has an article on cheeses suitable for grilling.

Halloumi is easy to grill, and holds together even with high heat. Just drizzle a little olive oil before grilling. It's the classic outdoor BBQ option for vegetarians. I think I did 2 minutes each side on high heat in a griddle pan. However be warned it is quite salty—similar level of salt as feta. So if you are doing…

Hot weather dinner. Starter of air fried mushrooms and grilled haloumi. Cheats bouillabase with toast and rouille. The bouillabaisse base was from a batch I had in the freezer so I only poached some hake fillets and prawns in it.

A new salad for me, based on something similar I ate at an Italian restaurant which used a slab of grilled goat cheese. Mine was baby gem lettuce, rocket, grilled courgette, feta and balsamic vinaigrette.

A girlfriend came over for dinner. Salad with grilled courgette, feta, rocket, baby gem and balsamic vinaigrette to start. Tourtiere with air fried cherry tomato. Air fryer cheesecake.

From last weekend’s tourtiere I used a little leftover dough made with goose fat that’s been languishing in the freezer since Christmas dinner for savoury tartlet shells. Used them tonight with a filling of cherry tomatoes and capers set in an egg beaten with yogurt. Second course was spaghettini with coltura di alici…

Category easy and hot weather. On Saturday a girlfriend came over and we made a triple batch of chilli con carne for our respective freezers. We had a serving of that tonight with some salad and rice. We had some leftover aji verde for garnishing the chilli. That sauce is Peruvian but goes well with Mexican. Just blitz…

Too hot to cook or eat. Salmon tartar with microwaved poppadoms to scoop. Strawberry tart assembled from shells and creme pat made last week.

Tourtierre and salad.

@herblovinmom @SafariGalNYC I normally braise red cabbage in the traditional fashion. I made a large quantity of the recipe below at Christmas and found the cooked cabbage freezes well. https://www.theguardian.com/lifeandstyle/wordofmouth/2013/dec/12/how-to-make-perfect-braised-red-cabbage I don't have sauerkraut/kimchee…

A girlfriend came for dinner. Heatwave dinner of salad, cheat’s bouillabase and strawberry tart.

@mjbnj0001 My mom lives in Ottawa. I will try to checkout the John Pinette sketch. The only time I tried a beavertail was at mom’s old age home where the cooking is not great. I must try a proper beavertail when I’m next in Ottawa.

I made a small light brown focaccia in the air fryer because it is too hot to turn the oven on. I discovered a few hacks for making wet dough focaccia easier. First, make it in a nonstick casserole or Dutch oven instead of a bowl. Having a tight fitting lid means no messing around with cling film when you need to cover the…

Whenever we visit my mom in Canada the European hubby complains about how sweet North American supermarket food is. Even the brown bread.

Since pine nuts got so expensive in recent years, I have been replacing them with sunflower seeds. Pesto and caponata are the recipes that come to mind.

Every couple of months i make a batch of corn tortillas to freeze in portions. They are useful for turning leftover protein into a quick meal. Tacos with leftover salt beef from last night warmed up in the microwave with some gravy we had in the freezer. I made fajita vegetables from a Chipotle copycat recipe. Salad with…

Sauteed spinach, store bought mash and fried sage leaves for sprinkling on top, salt beef which I overcooked while reheating, leftover aji verde.

For a whole roast chicken or store bought rotisserie chicken. Day 1: Roast chicken. Concentrate on eating bony back, wings and drumsticks as meatiers parts are easier to deal with as leftovers. Day 2: Vaguely Mexican chicken salad. Mix chopped chicken with chopped avocado, a jar of store bought salsa and a handful of…

For the broccoli custard I would try adding veg to chawanmushi (=Japanese savoury custard. Heatwave dinner was fuji apple with serrano ham, air fried store bought chicken meatballs and courgette, berry tart using pastry shells and creme patisserie made on the weekend.

The “too hot to cook” programme continues. Melon and serrano ham followed by “homemade” cappelletti pulled out of the freezer with store bought tomato sauce.