acpgee Member

I went with the conservative option, and stretched leftover Suan Cai Yu with tofu and served over udon noodles.

Dinner of Chinese leftovers. Cantonese lo bak gao (turnip cake) I meant to serve yesterday as a starter that was not needed. Leftover suan cai yu (fish with pickled mustard greens) stretched with tofu and served over udon noodles.

This is a favourite salad resource for me. I managed to find the "Share Link" button for this article, so I hope people can see this without a NYT subscription. https://www.nytimes.com/2009/07/22/dining/22mlist.html?unlocked_article_code=1.bU8.HILv.r6nGcxYNtrcU&smid=url-share

Any ideas on what to do with leftover Suan Yan Cai (=Sichuan sour fish soup with pickled mustard greens)? I saw one website where they recommended serving leftovers over noodles. I am wondering if I can dilute the broth and treat it like avgolemono soup thickened with egg.

A girlfriend came over for dinner. I cooked Chinese and did Sichuan sour fish soup with pickled mustard greens, Cantonese stir fried shrimp with snow peas. Another Sichuan dish of Di San Xian where I air fried the potatoes and aubergines instead of traditional deep frying. I couldn't help feeling amazed that my mom used to…

We went to a homely Turkish cafe for dinner. Their method of slashing the skin of chicken wings prior to charcoal grilling was a technique I have never seen before. Will adopt it for air fryer skin on chicken at home. More fat renders off so the skin is crisp and paper thin.

@Rainbow2300 When I run out of breadcrumbs I blitz up some other soft-ish grain such as oatmeal or quinoa flakes in the food processor. I am sure breakfast cereals would work too.

The standard too hot to cook menu at our place. Salmon tartare with microwaved poppadoms for scooping. Strawberry tarts. I bake the shells in the air fryer and make creme patisserie on the weekend so the tarts can be quickly assembled on weeknights.

The hubby cooked with his limited kitchen repertoire. Store bought mash, store bought sauerkraut, store bought meatballs. Homemade cherry tomato salad.

Grilled and roasted veggie platter. Courgette, aubergine, chestnut mushrooms and halloumi.

Grilled vegetable and halloumi platter followed by air fryer cheese souffle and cherry tomato salad.

Chicken asparagus stir fry. I am always amazed by how far one chicken breast goes in Chinese recipes. Szechuan aubergine salad. Cucumber salad with sesame dressing. Rice.

Cheat’s soupe au pistou using a handful of frozen veg, some celery languishing at the bottom of the produce drawer and the last of the shelled edamame taking up room in the freezer. A big dollop of store bought pesto was used to flavour the broth. Followed by air fryer cheese souffle and cherry tomato salad. Strawberry…

We ate vegetarian tonight. Cheat’s soupe au pistou was a handful of frozen veg with chopped up oddments from the bottom of the produce drawer all boiled up together and broth flavoured by a big dollop of store bought pesto in each bowl. Second course of cheddar souffle with cherry tomato salad. Dessert was strawberry tarts.

Grilled and roasted vegetable platter with halloumi.

Can people see this? A lot of NYT cooking is behind a paywall, but I couldn't find the share link. https://cooking.nytimes.com/article/best-salad-recipes?campaign_id=58&emc=edit_ck_20250726&instance_id=159177&nl=cooking&regi_id=76269163&segment_id=202673&user_id=5272784fb813c33124ea9098ec15f1b1

I cooked dinner for a vegetarian household today. They are friends who don't get out much because the logistics with 3 toddlers is too unwieldy. However, they like it when I come over and cook because they get tired of their own cooking, now that they don't eat out. He's a vegetarian, but does eat fish sauce because his…

@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.