sartoric

From the north - fiery goat curry, spinach paneer, chapatis, rice, tamarind chutney, mango pickle and cucumber raita. I was a bit disappointed with the goat curry, the gravy was good, but the goat not so tender. Since I bought that goat I've found a middle eastern butcher who sells goat, so will try again one day with his product.

The local market has a dosa stall ! This was breakfast, masala dosa (stuffed with potatoes) sambar and coconut chutney. All very delicious, and I got to grill the owner on her coconut chutney recipe....

Risotto with chicken and asparagus, plus toast. The risotto was finished with the usual suspects butter and parmesan, plus a wild card (courtesy mother in law) a splash of cognac.

Groan...more dosa, sambar and tomato chutney, with potato mustard curry and lime pickle. The sambar is butternut pumpkin and cabbage. This meal will be my last South Indian dinner for a while (promise), as I've now used up all of my dosa batter, and think I've got them pretty spot on. I plan to concentrate on Northern India (chapattis and naan) next.

Beef, leek and mushroom braise with mozzarella mash. It's getting cold here as we head towards winter, this hit the spot !

Bengali fish curry, steamed rice, red onion salad, dosa, tomato chutney, sambar, mango pickle.

Today's find, brand new, still in the plastic, $10. He who must be fed has coveted one forever...now I'll have to source casings.

Spicy butternut pumpkin soup with a big spoon of homemade harissa, a little too big as it turned out. We cried and sniffled our way through it though. A dollop of Greek yoghurt helped, mint to garnish also. Served with broadbean dip and cheddar toasties. Followed by a calming watercress salad with honey mustard dressing.

Black sapote- from wiki https://g.co/kgs/cG18Ah

Gold Coast Arts Centre/council chambers. Every Sunday from about 7.00 am.

Sounds delicious @Arey, but don't feel bad about no dog, they shouldn't have cooked bones. The bones can easily splinter and get stuck in the gut, which leads to expensive vet bills. This I know.

Yes, @Okanagancook, that was my method, using ghee. Next time I will knead them a bit more...

My first attempt at chapattis, they weren't perfectly round, but they were tasty and did the job. Served with eggplant curry, repurposed sambar, steamed basmati rice, lime pickle and mango chutney.

Mixed fruit @ElsieD, sultanas, raisins, currants, cranberries and peel. It is so very easy, boil the fruit with water and bicarb, add cinnamon and nutmeg, cool, add flour and baking powder.

Boiled no egg fruitcake. I acquired a booklet in 1974 from Lowan Whole Foods. They had just imported a 36 inch Baltic stone mill to grind their locally grown wheat, pretty exotic in rural Australia then. Anyway, I recall making this cake sometime in the '70s, and enjoying it. Some things never change.

Bratwurst with red onion relish, potato horseradish mash, cabbage with bacon, watercress salad.

This years crop of olives from our grove (ha ha, we have three trees). They've been brining for about six weeks, and are now bathing in a mix of olive oil warmed with garlic cloves, red wine vinegar, fresh thyme and rosemary, fennel seeds, lemon peel and bay leaves. I kept a bunch of smaller ones in brine only, under a layer of olive oil, no picture We have a small jar left from last year, they keep well.

Dry but windy at the farmers market today. Baked goods. The felafel guy. Assorted chillies. . Red bananas and chocolate pudding fruit. My haul, in the bag is watercress. The bread is sourdough and very tasty...

Cream cheese, grated cheddar and loads of minced spring onions ( the last of the current crop from the garden).

A feast from the Middle East. Broad bean, mint and feta dip, assorted salad things, labne, pickles, lentil & burghul koftes, stuffed jalapeños and pita bread.

Persimmon chilli jam. I used four persimmon, about 550 g peeled and chopped, plus 300 g white sugar and simmered those together until the sugar dissolves. Add julienned rind of one lemon, juice of half a lemon and a tsp of dried chilli flakes. Simmer until thick and set, about an hour. These were probably not quite ripe enough to breakdown by themselves, a stick blender helped. The lemon was from our small tree and the chillies (Birdseye) are also home grown, then dried and ground in a spice grinder. Pour into a sterilised jar with a dash of rum on the inside of the lid.

Bugger !

More Indian, and perhaps the best chicken curry I've ever made ! Chicken wing curry, beetroot curry, dosa, tomato chutney, steamed rice and lime pickle. The chicken is made by marinating wings with Greek yoghurt and Mangal brand tandoori spice mix for a few hours. In a deep pan I sautéed sliced red onions, ginger garlic paste, a few sliced green chillies and a tomato. Dump in the chicken and marinade, add a bit of water, simmer for an hour or so. Easy peasy.

A deviation from Indian food for one night only. The weather was nasty, so comfort food called. Beef casserole with mash potatoes, garlic green beans and olive sourdough to mop up the sauce. Hit the spot.

Yesterday's haul included the Charmaine Solomon Complete Vegetarian $5 and The Latin American Kitchen $2.50, plus a couple of Tupperware storers $2 each. I have a few of these already and like them for their small footprint.