sartoric

I made this Harrisa paste. We have grown an abundance of Birdseye chillis, and use about 225 g in this recipe along with 12 cloves of garlic. The chillis get blanched in boiling water, drained, then into a small food processor. I add a tablespoon each of; dried mint, ground coriander, ground cumin, olive oil and a teaspoon of ground caraway seeds and salt. Blitz, scraping down the sides, add more olive oil, blitz again. Pour into sterilised jars, keep in the fridge, use within six months. If you lick the spatula (like someone did) be prepared for a temporary speech impediment.

Schnitzel sandwiches on baked bread with roasted tomatoes, mashed beans and lettuce. Then, something I've never tried before, quinces baked with butter and honey.

Thanks @Wayne, I might have to wait until winter. I will buy a thermometer though, a cupboard under the stairs might work.

Veal schnitzels with lemon. I pound the veal and let it sit in beaten egg and lemon juice. Coat with a mix of panko, breadcrumbs and chopped parsley, then shallow fry with onion and sage. Served with those cold start chips again (eternally grateful for that idea) and a small salad.

Im keen to try this too. When you say "cool dark place" roughly what temperature is best ?

Claypot chicken and rice, with fresh shiitakes, and fresh bamboo shoots.

Clam chowder with corn. Served with crusty Italian bread.

This mornings haul from the local organic farmers market. Dried porcini, pineapple, a loaf of pane di casa, fresh bamboo shoots, fresh shiitakes, corn, quinces, mangoes, royal blue potatoes, garlic and zucchini. I'd run out of cash by the time we reached the bamboo shoots, the kindly farmer offered to give me a couple. Now I just need to figure out how to use them !

Nonno Jacks chicken wings in a spicy red sauce. Served with rice and a salad. Details are here

Toasted pita pockets stuffed with tzatziki, pickled cucumber and our home grown tomatoes. Ready, set.... Go...

Steak with mushroom sauce. Served with mashed potatoes and garlic zucchini.

I also feed a significant eater. From a 1.5 kg organic bird, I'd usually get at least 23 meals. We both like the leg and thigh when freshly roasted, part of the breast might end up in chicken pies, or noodle soup, or a nachos sauce, or Caesar salad, or fried rice, or curry sauce, or ensalada Mixta, or sandwiches. Bones etc go into the next stock. I also lied on the numbers ! Maybe 4 is closer... Like your blog.

My Big Fat Greek salad. Served with lamb racks, smashed potatoes and tomato, plus tzatziki. Details can can be found here

I guess you could call it my Nonya curry. i have a book by Celia Tan called Penang, Nonya Cooking - Food of my childhood. That's where the ideas come from, aided largely by what's in the fridge and pantry. This one had a paste of onion, ginger, garlic, tumeric and lemongrass fried off, Ayam brand Malaysian curry powder, dried shrimps, a stem of curry leaves, coconut milk, fish sauce and palm sugar.

Cream of greens soup, apologies in advance to the person who can't abide celery. Sweated onions, celery, broccoli and potatoes in chicken stock with a few crushed fennel seeds. Puréed with a stick blender and topped with natural yoghurt and a few snipped garlic chives. Served with toasted sourdough spread with prawn and garlic butter.

Thanks @Ann_T I wanted to know too. Your meal looks delicious ! Two of my favourite things, mashed potatoes and spinach...okay and I really like pork and pumpkin.

Nonya chicken curry with potatoes and zucchini. Served with rice, pickled cucumbers, roti bread and papaya chutney.

Correct @kbjesq, they are being used as finger bowls, and are cut glass. This is the house of a friend who lives nearby. She's very well travelled, and not afraid to pay excess baggage charges to bring back beautiful things.

Spaghetti with prawns, fresh tomato, spinach and feta (plus lots of garlic and two birds eye chillies). It was served with a green salad and toasted sourdough.

Wow, looks totally devourable. Thanks for the link, I've subscribed to the blog. What an interesting use of packaged curry. I must get some.

Our annual prawn day - potato salad, roasted Beetroot with walnuts and goat cheese, quinoa salad, bread rolls and of course lots of prawns !

I'm not sure if these are technically ramen, they are Mi Chay noodles - Vietnamese. They sit in a chicken stock boosted with miso and wakame, rehydrated shiitakes, snow peas and chicken. Garnished with spring onions, coriander and fried shallots.

Thanks, at the moment they're in the pantry, my kitchen bench is cluttered enough

This years home grown Manzanillo olives, the variety that's best suited to our climate. We have three trees on our standard suburban block. These have been brined for four weeks and are ready to use. They're quite olivey and salty at the moment, but will mellow.

Jeez, some of these lunches look good. Mine is nearly always leftover dinner. I had to google Monte Cristo. Combined with the details above I figure it's a ham and cheese sandwich with strawberry jam, fried and dusted with sugar. You're kidding right ?