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Harder and chewier bits after a four hour cook, I imagine, must be cartilage and such.
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I returned home very late last night after a late visit at the end of the day. So... I could cook something quick but unpalatable to the immediate household. Every cloud! I swung by Tesco's on the way. And they had... lamb hearts! Flash fried with white pepper, served with red onion,cucumber, ripe tomato,and two finely sliced red finger chillies. On a brown wheat wrap. A drizzle of olive oil, a squeeze of lime and a pinch of grey salt from France. You know sometimes it's just you and your upper gastrointestinal tract, with no outside thoughts? Can be good or bad, of course. This was good; I completely zoned out for five minutes.
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Pinhais again, with hard boiled eggs. That's a black coffee to the side, not a glass of red wine. Those days are only for some boys' holidays. Just realised this was the "before" picture to the one above, but it just adds a bit of context, right?
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Wonderful to have you here. Welcome!
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Well, I have done a couple of dishes from Flavours Of The Spice Coast, and they have come out delicious! Mrs. Mathew has simplified the recipes in Spices, or some editor has, but they have done a good job. Tonight, mutton red curry. It took me two and a half hours after getting back from work and opening the book to getting the food on the table. Mise Did I cook the recipe as stated? No. I halved the amount of chilli, and I used Kashmiri chilli powder which is not as hot but is more red- for my chilli sensitive girls.The amount of garlic and ginger seemed way too little for a kilogramme of meat, so I doubled the quantities. No pics here of the final dish but it tasted good. Authentic, meaning I would not be surprised to taste this at a home in Kerala. The family loved it, and actually, so did I.
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Momo in kwati. My Nepalese heritage by marriage. Chicken dumplings in a stew of several different types of beans and lentils. Made for January wherever you are. Especially good if it's winter.
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I still have a few cans of fishies left from Portugal. So for lunch today: Wonderful. A very light taste, firm texture. I ate the whole can on two slices of toast, splashed with the olive oil and just a dash of Tabasco. Glass of Sancerre to accompany.