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BonVivant

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    Age is of no importance unless you are a cheese... (!)

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  1. BonVivant

    Lunch 2021

    Greek is great, but Turkish is terrific, too. Roasted aubergine-sweet pepper salad topped with lamb mince (kebab seasoning). Meatballs, dolmas, and buffalo's milk feta. Tahini-chickpea puree Quark wth honey An Arabic saying which refers to the bond that is built between people based on respect through eating together. Sunday afternoon coffee before Turkish dinner. Turkish honeycomb. Good to have a big Turkish community here. Love checking out all the mesmerising Turkish things in the supermarkets. A new batch of dumplings
  2. BonVivant

    Dinner 2021

    SV-seared Turkish-inspired lamb (I used kebab seasoning/spice mix). Hard to find Chilean wine from Colchagua valley these days so I grab what I can find. Must be nice to be able to lounge around all day and sleeping during the day when you don't have to pay for food, rent, taxman and answer to your masters in Brussels. (Sleeping great tit juveniles/Parus major). I have a whole family of great tits and blue tits in the garden every spring. Great entertainment in the back garden.
  3. BonVivant

    Dinner 2021

    No special method. Just a standard recipe and straight forward baking. My previous one was not a real oven so I avoided baking anything. The Miele is a proper oven and it inspires me to do a lot more baking now. https://www.miele.co.uk/e/handleless-microwave-combination-oven-h-7840-bmx-graphite-grey-11093760-p
  4. BonVivant

    Lunch 2021

    I'm turning Greek! Recreated a lovely meal I had in Veria. A small local restaurant, was there between lunch and dinner and had the place to ourselves. Cook led me to the kitchen and showed me what he had. I pointed at some vegetables and some meat. What a got was a little feast. My version is based on the photos of the meal in Veria. I used pork (SV'ed then grilled), the restaurant version was chicken. In Veria it was a different meat. I used lamb mince. All the dishes the cook made were delicious but this one was my personal favourite, because aubergines. Thinking of Greece. (Btw, the Rilke quote sounds much nicer in German.) The original meal and train tickets. The feral dogs were so ferocious and there were many of them (bottom left corner). Just don't make eye contact whatever you do.
  5. BonVivant

    Dinner 2021

    Not a big pizza eater. Before new Miele oven: Now I make pizza once a week/fortnight. Not only that, dough and sauce are from scratch, too.
  6. BonVivant

    Lunch 2021

    "Parent-child"-style: poached prawns and freekeh mixed with roasted prawn roe. Cured salmon and roe Seared scallops (drenched in Korean soy sauce and sesame sauce). Several types of pungent cress On my 5th kilo of cherries. Matcha Dipped in 99% Lindt Prawns and oyters, but it's more about the beer.
  7. BonVivant

    Dinner 2021

    No, I haven't joined any cult. Sometimes I like eating only vegetables in season. Damn glorious vegetables. One of the rare occasions in which solid egg whites and yolks are acceptable: salted duck eggs. Roasted king oyster mushrooms (now available year round) and blistered jalapeños. 10 years and 3 months ago... Chiloé island, Chile. One of the island's specialities is elephant garlic. After checking out the market I bought a small test portion of the 3 things I wanted to take home. Did the same whenever I visited a market. My rucksack weighed 5kg when I entered Chile, 4 weeks later when I left it was 10kg. The garlic, smoked goat's horn peppers, merkén and some araucaria pine kernels were the 5 extra kilos. Chile is such an unassuming country and is nobody's favourite. I love it. Never had a problem, was never hassled by anyone. This was my second visit but it sure won't be my last.
  8. BonVivant

    Lunch 2021

    Fried creamy, mild feta. I drenched it in honey. Both stuffed with rice. (I didn't touch this because rice) Roasted aubergine & sweet pepper "salad" (right) "Tamaras" of salmon roe Based on Cretan "Dakos", toast with tomatoes and grated feta. People be like "why you never go out?" All my stuff is here, including my food. Yogurt Tahini pastry Cheesecake for me
  9. BonVivant

    Dinner 2021

    Steamed soft tofu with pork mince. In the mince there's a salted duck egg (mashed with a fork). Leftover pork mince the next day. Spicy noodle soup. To each their own. I checked out many Kölsch breweries at the source before slagging off the style (not my favourite). Ended up enjoying Päffgen the most.
  10. BonVivant

    Dinner 2021

    Sorry, I meant the crumbs. A tray under the slicer catches the crumbs and I get them for free. Baker thinks I give them to garden birds (but I buy bird food for them). But there are some ends/heels in the mix, too.
  11. BonVivant

    Lunch 2021

    Marrowfat peas in frittata loaded with double-smoked ricotta (the cheese is common in Sicily). "Meze" again, but not Greek. Here they are again, glorious glistening new herring. Based on Swedish "midsummer" lunch but this is my version. Golden hour on a traffic-free island in the Wadden Sea.
  12. BonVivant

    Dinner 2021

    Creamy pasta (worthless shape but I dislike most shapes, I am partial to bucatini and linguine) with some salmon roe. More cream and asparagus A batch of bread dumplings (I use only the crust of sourdough breads, free from a local bakery). These are already cooked and ready to go in the freezer.
  13. If it were me.... straight up!
  14. BonVivant

    Lunch 2021

    Lemonbalm from the garden Coarsely process with some peas Burrata & honey Forget the other 2 when I have Kaltbach Spring elixir is here again. Watched the fishmonger clean it and then I biked as fast as I could home. Quality deteriorates enormously once it's gutted. Butter from the sea "new catch Matjes"
  15. BonVivant

    Lunch 2021

    From a new series "ShaiN's brief visit to Greece". My new favourite and it's very Greek: lamb's live in red wine Just broad beans that I left in beetroot liquid for a while before making the puree. Pickled peppers. Some are spicy. Even managed to find Griek Riesling. Lidl had a Greek themed week a few weeks back and I bought 2 bottles. Perfect for this lunch now. The only time I like airports is arriving there or departing.
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