Neely

Faux Congee, I am making it up as I go along. Rice, char siu pork, portions of braised in soy sauce egg plant. Anyway?, it is an enjoyable breakfast for me.

@TdeV Yes that is the Nigella recipe I was referring to. I made the cake as per her recipe but added the passion fruit icing as I had quite a few passion fruits to use up and it was quite nice.

@Paul Bacino sorry but even after an online search I can’t figure out what all the meat means in reference to Pasqua gravy. Can you help me understand? My cultural denseness at play. We had a Sunday lamb roast with all the trimmings ( stuffing, mint sauce, gravy, pumpkin, roast potatoes, peas ) but I forgot to take a photo with all the busyness of little grandson , Freddy (14 months old) I made some raspberry muffins and a passionfruit drizzle apple almond flour cake ( Nigella Lawson ) before guests arrived so I remembered photos for those.

Friday early dinner. After much thought about what fish dish to have I ended up making a simple salmon and dill quiche which we enjoyed. Asian salad with Nuoc Cham dressing as a side salad. Quiche included both fresh salmon and smoked salmon

Not my cooking but still this was a dinner we had Bought fish and chips. There‘s battered flake, a battered potato cake, chips/fries a dollop of sate sauce and a dollop of mixed ketchup and BBQ sauce. The big white ball is a pickled onion traditional for this meal

I had some left over black beans from a soup I had made … so I made black beans fritters with a coriander sauce. Small diced salad to go with.

I’ve got a thing about poached eggs ATM. Breakfast was mushrooms and bacon and a poached egg all on top of a sourdough toast again.

Breakfast this morning was poached egg and avocado on sourdough toast

Penne with a ground pork sauce. If I use rigatoni pasta, I call this dish rigatoni saltati, so I guess I could call this penne saltati. I used to think ’saltati‘ referred to the pork but I have looked it up online and ’saltati can mean ‘ sautéed ‘ or ‘jumped’.in Italian. So I guess after all this time, I was wrong about it meaning something to do with pork. I do make this sauce in a pan rather than a pot hence sauteed. ( I guess )

This lunch was a ‘sort of’ congee made from left over cooked rice. Added green curry paste, pieces of chicken, soy sauce, fish sauce. It cooked together nicely smooth and porridge like and made me want to try the real thing which I’ve never had. Sprinkled my pickled red onions on top.

Left over mashed potato and Brussel sprouts from dinner last night became ‘ ‘bubble and squeak’ with a poached egg on top for breakfast.

We had slow cooked short ribs , mashed potatoes and Brussel sprouts. It wasn’t a big piece of beef and I first rubbed it with a sauce which I concocted myself and wrapped it in foil to sort of marinate for a couple of hours. Placed in oven 160’C for 3 hours, then opened foil , splashed on more sauce and cooked for another hour. It was fall off the bone tender.

Dinner was chicken satay strips marinated for a few hours in an easy sauce found online. Served with broccolini and rice. Rice yet to be on the plate.

Some more dumpling and noodle soup. This was a pork broth made from bones and my soup is the top one … I wanted the pure tasting pork broth with pork dumplings and noodles. ( not even green onions )My husband said he’d rather the added vegetables same as usual so I added them for him.

@Smithy & @weinoo who mentioned okra last time I cooked it by frying. I said I was intending to buy some more okra to make Gumbo… which I have now done. I placed a more detailed description on the Gumbo: cook up 3 topic that Smithy mentioned on the previous page of Dinner page 25. It turned out good, rich and very flavoursome and my husband loved it. I stuck to “trinity” of okra, green pepper and celery which many people say is a real gumbo prerequisite and I used shrimp as I like them a lot. I understand there are many ways of making gumbo but the ‘roux’ is essential. I didn’t find making the roux a problem other than time consuming standing there stirring. The brown roux is something I learnt when young and the family would call it ‘brown stew.’I made my own seafood stock by boiling the heads and shells of the shrimp/prawns which were all Australian. There was enough left to put in the freezer for another meal in a couple of weeks.