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Tapas dinner this evening with not much cooking to be done.

"Cooking" was deep-frying the aubergine fingers and pan-frying the little peppers.

The salted fish croquettes were bought frozen from Lidl and air-fried.

The chilli mayo for dunking the croquettes were ready made in the fridge, from mixing mayo, oriental chilli oil with shrimp, toasted sesame seeds and oil.

Garlic chilli prawns were made with a dressing made of cooked oil rescued from previous aubergine frying, oriental chilli oil with shrimps, lazy garlic and some already chopped parsley in the fridge. Just mixed with defrosted jumbo king prawns and warmed in the combi microwave oven at 130degC for 20min.

Bacon-wrapped dates were made with ready to eat smoked streaky bacon I always have in the fridge, as it is my dog's favourite treat and he will do anything for bacon. The cat loves it too. Just reheat at the same time in the combi oven with the prawns to warm up.

The aubergine fingers were probably the most time consuming, as it involves soaking the cut aubergine fingers in milk first. The flour mixture was made from Gram/chickpea flour, corn starch garlic granules/powder, salt and pepper to taste. Once the aubergine fingers were drained, I shook them in a tub to coat with the flour mixture before frying. Drizzled with Spanish molasses.

The little peppers were just pan-fried in some olive oil until blistered, sprinkled with rock salt and some ground pepper to taste.

All in all, I am happy with this meal. Cost a fraction of what I would pay in a restaurant. However, I still prefer to eat out as it is more sociable even if I go on my own.

I love small plate eating format.

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DK :))
 
Made a classic beef stew for supper tonight, first time with the recipe and it turned out well!

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Roasted beets are one of my favorite foods of all time, and they add to any salad I make. The store bought pre cooked ones are okay, but taking the time to do it myself is always much tastier.

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Went out for hot pot for the first time ever, it was delicious! I like lotus root and was happy I could order a side to add in.

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Made a classic beef stew for supper tonight, first time with the recipe and it turned out well!

20231115_182905.jpg

Roasted beets are one of my favorite foods of all time, and they add to any salad I make. The store bought pre cooked ones are okay, but taking the time to do it myself is always much tastier.

20231110_161204.jpg

Went out for hot pot for the first time ever, it was delicious! I like lotus root and was happy I could order a side to add in.

20231028_192222.jpg

Yes, fresh beets. Except for the red stained hands!!!!!!
 
Yes, fresh beets. Except for the red stained hands!!!!!!

Yeah, definitely not my favorite part - I keep gloves in the kitchen specifically for beet prep, dicing after roasting, and then I try to only handle with tongs from there.

I grabbed some golden beets for the next batch I'm making tomorrow. :lol:
 
Yeah, definitely not my favorite part - I keep gloves in the kitchen specifically for beet prep, dicing after roasting, and then I try to only handle with tongs from there.

I grabbed some golden beets for the next batch I'm making tomorrow. :lol:

I love mixing red and golden beets cooked with a dressing of olive oil & balsamic vinegar and sprinkled with feta. So good!!

Yes, the red stained hands are worth it!
 
Yeah, definitely not my favorite part - I keep gloves in the kitchen specifically for beet prep, dicing after roasting, and then I try to only handle with tongs from there.

I grabbed some golden beets for the next batch I'm making tomorrow. :lol:

I made Borscht then went to work the next day--I think my colleagues & patients though I didn't wash my hands! I need more gloves as I don't like handling meat.
 
I was on a business trip to Mexico City this past week, and enjoyed some really good Mexican food, but also went to the Hello Kitty Cafe (because my coworkers wanted to). Apparently I didn’t get my full because I came home and made chicken green chili enchiladas with corn and black bean salad (first pic). I LOVE Mexican food, so I make it a lot myself.
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Vibing to Caribou Lou, "I like 'em thick and juicy so don't Pilates nothin'"
song by Tech N9ne

Roasted squab with crispy skin

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Crispy soft shell crabs with garlic

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Khao soi

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Vibing to Caribou Lou, "I like 'em thick and juicy so don't Pilates nothin'"
song by Tech N9ne

Roasted squab with crispy skin

thumbnail_IMG_8171.jpg

Crispy soft shell crabs with garlic

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Khao soi

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The Tech N9ne quote makes me giggle. In the 1990s, it was Sir Mix-A-Lot who said “I like em real thick and juicy, so find that juicy double” (referring to a double cheeseburger, I believe), in his classic hit “Baby Got Back.” Lol
 
I took my DD out for dinner on Thanksgiving; there are a few restaurants in town that do a prix fixe, staggered reservation-by-ticketing coursed meal. It was lovely, and it would have cost me far more in money and time/effort to buy groceries and cook for just the two of us. I can definitely see us making this a tradition. We chose the vegetarian options and I have to say, it was one of the most enjoyable holiday meals I’ve ever had. I grew up in a family of restarateurs, and my father’s side were heavy on the southern/soul food style of cooking. This wasn’t toooooo far off, definitely more colorful, though, and no lard. :)

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Some dishes from Thanksgiving:

Corn brûlée
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Turkey Wellington
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Rice pudding
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Seductive silhouette , beautiful blushing pink, aromatic, creamy texture, my absolute favorite!

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ok
now it feels like xmas
very important part of the season for where im from
i must go and look in the garden to see if we have any mint
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i might just make my xmas cheese cake today (and freeze it)
 
Aligot - Gruyere & pommes purée

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A
 
Pork intestine congee and Cambodian beef stick, ribeye steak with loaded baked potato, deviled eggs with candied crispy bacon, shepherd’s pie, assorted dim sum, snails in black bean sauce, fried anchovies, pad thai, whole fried snapper (I think), the list goes on… these are a few of my favorite things…IMG_1199.jpegIMG_1196.jpegIMG_1040.jpegIMG_1039.jpegIMG_1041.jpegIMG_9674.jpegIMG_0734.jpegIMG_9672.jpegIMG_9675.jpegIMG_9669.jpegIMG_9554.jpegIMG_9551.jpegIMG_9553.jpeg
 
@dk168 or anyone else kind enough to offer suggestions
so we are ment to be BBQing a piece of boneless pork for Christmass dinner but to eat cold with salad and new potatoes, also as leftovers on boxing day
i can just tell Gary wont feel like cranking up the webber xmas eve day
do you have ideas for what i could do in the slow cooker the day /night before ?
i do not want to use the oven in the heat of summer

im looking for that Chinese bbq flavour, gentle on the 5 spice but in saying that have been really enjoying Chinese 5 spice of late, using slightly more each time i use it

Gary hates fat and sometimes when i do pork in the slow cooker he says it tastes coated in fat
im planning on removing the skin before cooking so i can make crackling

thank you in advance =)2
 
@dk168 or anyone else kind enough to offer suggestions
so we are ment to be BBQing a piece of boneless pork for Christmass dinner but to eat cold with salad and new potatoes, also as leftovers on boxing day
i can just tell Gary wont feel like cranking up the webber xmas eve day
do you have ideas for what i could do in the slow cooker the day /night before ?
i do not want to use the oven in the heat of summer

im looking for that Chinese bbq flavour, gentle on the 5 spice but in saying that have been really enjoying Chinese 5 spice of late, using slightly more each time i use it

Gary hates fat and sometimes when i do pork in the slow cooker he says it tastes coated in fat
im planning on removing the skin before cooking so i can make crackling

thank you in advance =)2

REMOVING THE SKIN???!!! Sacrilege in my book!!! :lol-2:

This is my own recipe for BBQ Pulled Pork (Allergens in Bold)

• 2kg of Pork (I like to use shoulder joints, however, loin is fine too, SKIN ON!!!)
• 2 teaspoons ready-made Garlic Paste or freshly chopped Garlic
• 2 teaspoons ready-made Ginger Paste or freshly chopped Ginger
• 1 tablespoon Light Soya Sauce (Soya)
• 2 tablespoons Hoisin Sauce (Wheat, Soya, Sesame)
• 2 tablespoons Tomato Paste
• A dash of Vegetable Oil
• 1 tablespoon Worcestershire Sauce (Barley, Fish)
• 1 tablespoon Sugar
• A large pinch of Chinese 5-Spice Powder
• A large glug of Vodka or Rice Wine
• Chilli Oil with Shrimp (Wheat, Shrimp, Soya, Sesame) or other hot sauce to taste (Optional)
• 1 tablespoon Rice Vinegar
• A dash Hickory Liquid Smoke (Soya) (Optional)
• 2 teaspoons Dried Parsley
• Toasted Sesame Oil and Seeds (Sesame)
• Chopped Spring Onions
• Freshly chopped Parsley
• Salt and freshly ground Black Pepper

There is Chinese 5-Spice powder in the recipe, however, not too much. The secret ingredient is the Liquid Smoke!

When it is cooked low and slow in the oven, 150 degC fan assisted for hours (about 6h+, turning at least once and to check if there is sufficient liquid in the pan), the meat and fat falls apart when being shredded.

I like to pot the leftover shredded meat and fat afterwards - very tasty on toasts, like rillette.

DK :))
 
Alcachofa con Romesco

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Corte de Cerdo Iberico ---- LEGENDARY!!!

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Tarta de queso - that hazelnut and walnut sauce!!!!

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Alcachofa con Romesco

2943.jpg


Corte de Cerdo Iberico ---- LEGENDARY!!!

8530.jpg8531.jpg

Tarta de queso - that hazelnut and walnut sauce!!!!

8537.jpg

Drooling here…
 
Right...that Iberico! You and I should dine out together, haha!

That would be awesome! I have a feeling we’d be great foodie buddies! ::)
 
This has been a tough week at work, everyone bringing hard to resist treats. I normally don’t like sweets, but one of my coworkers brought this Lebanese Pistachio dessert that was too unique to resist! It was worth the calories….I present, Mafroukeh!


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REMOVING THE SKIN???!!! Sacrilege in my book!!! :lol-2:

This is my own recipe for BBQ Pulled Pork (Allergens in Bold)

• 2kg of Pork (I like to use shoulder joints, however, loin is fine too, SKIN ON!!!)
• 2 teaspoons ready-made Garlic Paste or freshly chopped Garlic
• 2 teaspoons ready-made Ginger Paste or freshly chopped Ginger
• 1 tablespoon Light Soya Sauce (Soya)
• 2 tablespoons Hoisin Sauce (Wheat, Soya, Sesame)
• 2 tablespoons Tomato Paste
• A dash of Vegetable Oil
• 1 tablespoon Worcestershire Sauce (Barley, Fish)
• 1 tablespoon Sugar
• A large pinch of Chinese 5-Spice Powder
• A large glug of Vodka or Rice Wine
• Chilli Oil with Shrimp (Wheat, Shrimp, Soya, Sesame) or other hot sauce to taste (Optional)
• 1 tablespoon Rice Vinegar
• A dash Hickory Liquid Smoke (Soya) (Optional)
• 2 teaspoons Dried Parsley
• Toasted Sesame Oil and Seeds (Sesame)
• Chopped Spring Onions
• Freshly chopped Parsley
• Salt and freshly ground Black Pepper

There is Chinese 5-Spice powder in the recipe, however, not too much. The secret ingredient is the Liquid Smoke!

When it is cooked low and slow in the oven, 150 degC fan assisted for hours (about 6h+, turning at least once and to check if there is sufficient liquid in the pan), the meat and fat falls apart when being shredded.

I like to pot the leftover shredded meat and fat afterwards - very tasty on toasts, like rillette.

DK :))

yum yum yum
i have everything but the liquid smoke
 
no photo as im hopeless
but we sampled the lychee and lime cheese cake (individual serves)
it is soooooooooooooooooooooooooooooo good
 
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