sartoric

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.

This mornings haul, shiitake mushrooms, eggplants, roma tomatoes, new season strawberries, zucchini, lemons, buerre bosc pears and limes.

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.

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 !

A small haul of radishes, which will be a part of dinner tonight. More seeds are being sown as I type.

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.

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.

They gave you a tiffin for takeaway ? Wow.

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.

@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.

Masala dosa (yet again) beetroot leaves curry, steamed rice with crunchy bits, tadka dal, tomato chutney and lime pickle.

Good on ya @Vijay, it sounds like you've been on a steep learning curve. I'd love to hear about your favourite Indian vegetarian recipes when/if you have time. PS. I get good results cooking parathas from frozen. Best of luck for yours.

Stuffed eggplant, tadka dal, spinach paneer, rice, atta dosa, fresh tomato chutney and lime pickle. These dosai are different, in that the batter is made with atta flour and rice flour, plus chopped curry leaves and green chillies. There's no soaking, grinding or fermenting, so they're very quick to make (and quite yummy).

Slightly devastated that the dosa lady wasn't there, maybe it was my grilling last week that did her in...https://forums.egullet.org/topic/154772-breakfast-2017-part-2/?do=findComment&comment=2101701 Anyhoo, we recovered enough to buy these treats. Beetroot with leaves, spring onions, kale, eggs, cauliflower, limes, sugar bananas, Roma tomatoes, eggplant, and a pigs ear for the spoilt one.

The cake baking thing is an exploratory experience for me, however, my newly found sweet tooth is very happy. Yesterday I made a yoghurt and walnut cake from the book "Crazy water, pickled lemons" by Diana Henry. The recipe involved a coffee, sugar and brandy syrup being poured over after baking. Directions to let it sit overnight were considered, but the sweet tooth won out....

A fish and potato stew, not pretty, but the second photo confirms it's deliciousness. The stew was made with a few fennel seeds, sliced onions and garlic, tomato paste and passata, chunks of potato, freshly made chicken stock, cod chunks, and lots of parsley. Followed up with a piece of yoghurt and walnut cake with Gippsland cream...more details in the pastry and baking forum.

I follow a Madhur Jaffery recipe, 130 g atta flour, a tsp of olive oil, and about 100 ml of warm water. Getting the tawa at the right heat is important so they cook quickly. MJ says frying too slowly makes them tough...

Home made paneer in a cashew tomato sauce, sweet potato and pumpkin curry, rice, chapatis, dal, date tamarind chutney, coriander chutney and mango pickle. This was my second attempt at chapatis - soft and delicious ! Continuing the theme, fig and nut ladu.

Lunch here is nearly always leftovers. A benefit of focussing on one country's food (currently India), is combining the leftovers into something similar, but different. Today we had aloo mattar, rice with dal, coriander chutney (all from last night) plus tomato chutney and cucumber raita (from Tuesday). The black pepper pappads were fresh out of the MW

More Indian food...this is chicken in a rose scented almond sauce from the book Stylish Indian in Minutes by Monisha Bharadwaj (picked up for $2 at an op shop). To go with it steamed basmati (washed first, cooked perfectly in the rice cooker), aloo mattar, dal with tomato, fresh coriander chutney, lime pickles, and roti paratha (from the freezer). More detail here, and my attempt to claim "mismatched serving ware of the year" title.

Salt and pepper squid with Sriracha mayo sauce, roasted asparagus and a salad. Too easy. Host's note: for more delicious discussion and dinner inspiration, see the next installment: Dinner 2017 (Part 4).

Thanks from me too. Your stamina and appetite is enviable !

Baked sweet potato two ways, on the left with tuna, mushrooms and ricotta, on the right bacon, cheddar, sour cream and chives. The salad is rocket, feta, figs in syrup and toasted walnuts dressed with red wine vinegar, olive oil, fig syrup, salt and pepper. Followed by Black Castello with crackers and persimmon chilli jam.

Cooked and crushed potatoes are the basis for a yummy dosa filling with a little ginger, garlic, green chilli, turmeric and salt. Or, fill samosas with the same plus a few frozen peas.

A Chinese chicken hot pot with lots of ginger, garlic, chillies, spring onions and mushrooms. Served with rice and stir fried water spinach.