sartoric

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About sartoric

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    Gold Coast, Australia

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  1. So much for my cook book buying moratorium.
  2. Dinner 2017 (Part 4)

    Call me a broken record - here's more Indian. Eggplant and tomato curry, steamed rice, kale curry, chapatis, vegetable sambar, mint raita, tomato chutney, lime pickle.
  3. Dinner 2017 (Part 4)

    Oh my, that chicken looks good @Shelby. Thanks to @cakewalkfor providing inspiration and a recipe ! Japchae - stir fried sweet potato noodles with veggies. These noodles had been lurking in the pantry for a while, I added zucchini to the mix, garlic chives to the garnish and some gochujang for bite. They were delicious and will be bought again. A large bowl of fresh pineapple and strawberries with dollop cream followed.
  4. Another day, another cake. I had bananas going south, so banana and walnut cake emerged from the oven. I subbed melted butter with coconut oil, and a recent failed experiment in making coconut ladoos became the icing. Coconut ladoos are milk, sugar and desiccated coconut boiled until dry enough to roll into balls. It just didn't happen for me, so I whacked it in the fridge hoping to firm it up. That also didn't happen. It did, however, make a perfectly acceptable icing for the cake.
  5. Thanks for the compliment @Shelby. Not sure I can add any ideas, but I'll look forward to your experiment @Anna N.
  6. Dinner 2017 (Part 4)

    Here's a mish mash of mezze. The star was the eggplant "jam" slices of baked eggplant chopped and mixed with cumin, smoked paprika, sugar and parsley. Also seen here, shiitakes with caramelised onion and garlic, yoghurt with harissa, tomatoes coated with Ras el hanout and slowly baked, smoked oil tuna, assorted pickles and radish leaf salad. My aim for "no prisoners" was successfully accomplished.
  7. This mornings haul, shiitake mushrooms, eggplants, roma tomatoes, new season strawberries, zucchini, lemons, buerre bosc pears and limes.
  8. Dinner 2017 (Part 4)

    More Indian, ever seeking to recreate the thali style meal, just without the appropriate serving ware. On the plate, lamb and potato keema, steamed rice, chapati, tadka dal, kale curry, in the middle fresh mint chutney. Around the plate, tamarind & date chutney, green mango pickle, fresh beetroot chutney, soused radishes. I loved the kale, and am not usually a fan. The least enjoyable was the lamb, I think I'm turning vegetarian.
  9. The climate here is sub tropical, and we're only a few kilometres from the Pacific Ocean. The coldest I've seen it get here in winter is a minimum of 5C, days are often around 18C, perhaps a max of 14C on really really cold days. The next batch may not do so well, I'll let you know in a month or so !
  10. A small haul of radishes, which will be a part of dinner tonight. More seeds are being sown as I type.
  11. Dinner 2017 (Part 4)

    More dosa, with potato & tomato curry, tadka dal, steamed rice, beetroot chutney, tomato chutney, mint & onion chutney and lime pickle. The mint chutney is so easy and would go with many other foods. In a blender I whizz a big handful of chopped mint, sliced spring onions, green chillies, little sugar and salt and lemon juice.
  12. Hey @Anna N, I got an enamel baker just like that last week, mine is cream with a blue edge, reckon it will be great for clafoutis. Here's three books I found yesterday, Splendido by Loukie Werle (I have another of her books and one recipe in particular has become a regular repeat), the low fat Indian may give me some ideas (and I can always add ghee or oil) these two were 50 cents each. I paid $2 for the Vegetarian World Food by Kurma Dasa. I'd heard of him, writer of four cookbooks, he started cooking in a Hare Krishna temple in Sydney in the '70s. I was saddened to find that someone has ripped pages from the book ! Four pages are gone, two in the Indian section I was most interested in. A despicable act, I don't know how anyone could do that to a book. End rant.
  13. They gave you a tiffin for takeaway ? Wow.
  14. Dinner 2017 (Part 4)

    Chicken marylands spirinkled with lemon juice, thyme and olive oil, then roasted with potatoes, beetroot and cauliflower, plus a side of garlic kale. Gravy was made with pan juices, flour, stock and a splash of limoncello.
  15. Dinner 2017 (Part 4)

    @cakewalk, thanks. The beet leaf curry was from a blog called indiaphile....I can't seem to link it, but Google should find it for you.