Leo
Well-known member
thank you, luka. and you're much younger than me, got at least another decade before anyone can mock you for being old!
Dinner of the Day.
- Thread starter luka
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thank you, luka. and you're much younger than me, got at least another decade before anyone can mock you for being old!
Mr. Tea
Let's Talk About Ceps
Looks lovely and rich, Rich.
Last night we just defrosted some Thai green curry that we made a job lot of about a month back.
I've made cheese and spinach pie, which I think I described a few weeks ago. I've included it again to give some details on the recipe. Now at an absolute bare-bones level I think it's just wilted spinach, chopped feta, an egg to bind it together and then the pastry. We've slightly bastardized it by adding mature cheddar along with the feta and flavoured it with black pepper, nutmeg and some dried powdered parasol mushroom stems (try sourcing that in Waitrose, motherfuckers!).
I'll be serving it with some rich, garlicky, slightly spicy tomato sauce that I had hanging around in the freezer - originally made for pizza topping but goes really well with C&SP. No idea if this is a traditional Greek thing but it's the way my mum always serves it.
Photo of baked pie to follow.
Last night we just defrosted some Thai green curry that we made a job lot of about a month back.
I've made cheese and spinach pie, which I think I described a few weeks ago. I've included it again to give some details on the recipe. Now at an absolute bare-bones level I think it's just wilted spinach, chopped feta, an egg to bind it together and then the pastry. We've slightly bastardized it by adding mature cheddar along with the feta and flavoured it with black pepper, nutmeg and some dried powdered parasol mushroom stems (try sourcing that in Waitrose, motherfuckers!).
I'll be serving it with some rich, garlicky, slightly spicy tomato sauce that I had hanging around in the freezer - originally made for pizza topping but goes really well with C&SP. No idea if this is a traditional Greek thing but it's the way my mum always serves it.
Photo of baked pie to follow.
Arthur Brick
Mortar Life
Everything I’ve eaten for last 48hrs has been from a buffet or from a train station vendor. Massively craving some vegetables!
Arthur Brick
Mortar Life
luka
Well-known member
Are you a backpacker?
Arthur Brick
Mortar Life
Nah, just had a couple of long distance train journeys back to back with a 40th birthday in between...
I had roasted aubergines topped with a kinda Ottolenghi inspired "salad" roasted cauliflower, garlic, chickpeas, parsley, rosemary, dill and preserved lemon all tossed in yoghurt + some pomegranate seeds. Was nice but not as f-f-f-fresh as I hoped for I think 'cos I'd roasted the caluliflower. The recipe I'd looked at suggested stirring through a load of raw grated cauliflower but I couldn't be arsed. That'll learn me. Some fresh lemon juice would've helped. Green beans on the side.
Mr. Tea
Let's Talk About Ceps
OK, so this is a twofer, if that's allowed.
For brunch I made potato cakes with the potato/carrot/mustard mash we had left over from a few days ago, with bacon and eggs:
Then for dinner I sous-vided some venison steaks, then fried for a minute a side and served with blackberry sauce and some wine-braised ceps and winter chanterelles, with the last of the mash on the side. HELL YEAH.
I was particularly pleased with the sauce. The recipe I used called for beef stock but I one-upped that by using the last of the gravy we had left over from the meatloaf dinner courtesy of my parents last week. Moral of the story: never, ever throw away proper gravy.
For brunch I made potato cakes with the potato/carrot/mustard mash we had left over from a few days ago, with bacon and eggs:
Then for dinner I sous-vided some venison steaks, then fried for a minute a side and served with blackberry sauce and some wine-braised ceps and winter chanterelles, with the last of the mash on the side. HELL YEAH.
I was particularly pleased with the sauce. The recipe I used called for beef stock but I one-upped that by using the last of the gravy we had left over from the meatloaf dinner courtesy of my parents last week. Moral of the story: never, ever throw away proper gravy.
Mr. Tea
Let's Talk About Ceps
Oh I just flipped them over to cook both sides.