sartoric

Oooh, that calzone looks good. Thanks for the free ride @ElsieD....

Mezze ! Lamb cutlets dusted with sumac, pan fried, served with mint chermoula. Slow roasted tomatoes, zucchini and eggplant strips with harissa sauce. Baked SB mushroom caps stuffed with roast garlic, mint and dukkah butter. Roast pumpkin hummus, olives, pickles, falafels, medjool dates, toasted pita breads.

Ummm, there are no rules, only guidelines. If you can meet the time frames, that's great. If you can't, an indication of when you can is also great. Its a good suggestion @Thanks for the Crepes, I've started another thread "Create my meal - No challenge". If anyone wants to continue here, would three days work for most ?

Following some fantastic meals over on the "Create my meal - the challenge" thread (sorry, link dummy) here's the no rules, no timeframes, no pressure version. Do you end up with a variety of ingredients in the fridge, freezer or pantry and wonder.....what can I make for dinner ? Help is here ! Post a list of ten items, maybe a short paragraph about staples etc that you always have, perhaps cuisines you like. Suggestions for the transformation of any/all of the listed ingredients into wonderful meals, will be made by generous and creative members. No one has to cook the meal, but if you do, please describe your meal, post photos, mention the suggester Here's my example - I currently have on hand: Pork belly rashers Chicken thigh cutlets / fillets Black lip mussels Shin beef Eggplant / Zucchini Cauliflower Baby Spinach / Rocket Semi dried tomatoes / fresh tomatoes In the pantry are several types of rice, pasta, lentils and other grains, many spices, spice blends, canned goods, yada yada. There's always onions, garlic, ginger, potatoes, bacon, frozen peas, flat breads and pastry. The garden provides many fresh herbs. I like most cuisines. It's winter here in Oz so warming dishes are welcome. What would you make for dinner ? Suggestions please Post your own list/paragraph/likes, see what suggestions you get and take appropriate action !

It's okay @Bhukhhad, don't worry, we'll sort it out. Go to sleep ! Any takers for the next player ?

Veal tortellini wth boscaiola sauce (onion, garlic, bacon, mushrooms, white wine, cream, parsley and parmesan). Served with rocket salad with parmesan and toasted sourdough.

My favourite use for leftover roast chicken is nachos, but you'd need to get corn chips, avocado and sour cream. Perhaps defrost the thighs for a Malaysian style chicken curry (including zucchini), served with steamed rice and cucumber salad.

Some baby romas, these are probably the penultimate harvest. They got sprinkled with salt, pepper and sugar, then treated to several hours in a low oven. Now resting under EVOO.

Also known as "mystery bags".

Simple comfort food. Pork and fennel snags with spicy fresh tomato sauce and a bit of bacon. Served with potato, sweet potato & horseradish mash, plus garlic green beans.

Welcome to a world of information sharing (and fun). I'm keen to read about your meals and fermentation endeavours

I'll admit dropping the ball here, been distracted by guests. I'd thinly slice the big eggplant and pumpkin, sprinkle with salt and oil, then slow roast em. Make a tomato and red onion sauce, layer the sauce with the veggies, slices of mozzarella and sauce. Top with grated mozzarella and bake until brown. Serve with mashed squash and peas.

A Burmese feast. I promised to cook for two teachers from Myanmar who are here on a teaching exchange. They have been "enjoying" lots of pasta and barbecues at their host family. Last night was different. Yellow split pea fritters. 250 g split peas are rinsed thoroughly and soaked overnight. Drain well and pat dry, then put them in a food processor with, 1 chopped onion, 2 cloves of garlic, same amount of grated ginger, tsp salt, half tsp of turmeric, a big handful of chopped parsley, and as much chopped chilli as you want. Pulse to mix, form into patties and fridge for at least 4 hours. Shallow fry in hot peanut oil about 2 minutes a side. Drain on paper and serve with tart chilli sauce. Tart chilli sauce is made with about half a cup of our home grown birds eye chillies roughly chopped then simmered in half a cup of water, with two diced garlic cloves, 2 tbs sugar, 2 tbs apple cider vinegar, tsp salt. Cool, then blitz in a food processor to a sauce. Beef and tomato curry. 450 g of gravy beef cut into cubes then rubbed with a little salt and turmeric. I add one diced tomato, a large French shallot diced, a tsp of grated ginger, tsp of chilli powder, tbs oil, mix well and marinate for an hour. Fry in peanut oil, add water and simmer partially covered for two hours. Grilled chicken. Winglets marinated in 1/2 tsp turmeric, 1 tsp chilli, 2 cloves of garlic, ginger, fish sauce and salt. Grilled for 30 minutes or until cooked, served with lime wedges and tart chilli sauce. Sautéed cauliflower with chickpeas. I fry lots of chopped shallots, garlic, green chill and some chicken powder. Add cut florets of cauliflower, water and salt. Simmer a few minutes then add canned rinsed chickpeas. Serve sprinkled with fried shallots. Green and red tomato salad. Slice tomatoes, slice shallots, sprinkle with a little chickpea flour, chopped roasted peanuts, fish sauce, and peanut oil. Top with fried shallots. Pickled ginger and cabbage salad. I wash Japanese pickled ginger and finely slice it. Finely slice cabbage and mix with the ginger, add sliced mint leaves, add dried shrimp powder, lime juice, garlic oil, and top with crushed peanuts plus toasted sesame seeds. Shan style chicken & spinach soup. I fry chopped onion, garlic and ginger, add homemade chicken stock and bring to a simmer then enrich with baby spinach leaves and a few rice noodles. All served with steamed jasmine rice.

Had to look up several things including Newfoundland ! If pork crackling is involved, I'm in big time.

A very simple minestrone sprinkled with parmigiana reggiano. Served with ham, shallots and two cheese toasties.

The first thing that springs to my mind is a kind of gado gado with potato, tofu, celery, hard boiled eggs and peanut dressing. I'll keep thinking !

Chicken with sage wrapped in prosciutto on a creamy potato puree. Served with mushrooms sautéed with garlic and thyme, plus a rocket salad from the garden. More pics on the "create my meal" thread.

An Italian feast inspired by @Lisa Shock. Antipasto - a few home grown/cured olives, spears of pickled cucumber, some prosciutto, slices of mozzarella and olive sourdough. Teaser photo above. Main course - baked chicken thighs with sage, wrapped in prosciutto and simmered in white wine to make a sauce, served over creamy mozzarella potato puree. Olive sourdough to mop. Contorno- two mushrooms (rehydrated porcini and fresh button) sautéed in butter with garlic and thyme. Ensalata - rucola from the garden simply dressed with salt, pepper, EVOO and balsamic vinegar plus a few shavings of parmesan. Followed by squares of Lindt chocolate with lime zest. A delicious meal (cheeky grin). Lisa, feel free to delegate if it suits you better, otherwise, list please !

Whew, thank goodness it's not me ! Love the blogs, roll on August 25....

@Lisa Shock, I'm cooking a shorter and highly adapted version of your Italian feast as we speak. Will be back with pictures soon, here's a teaser....

Thanks. It's got five layers including the bottom water tray. There's no lid (which would have been a good idea), if I want to use four trays I'll drape a bit of cheesecloth over the top.

@dhardy123 did you go to Chennai (hope so) what did you discover ? many thanks...

Not exactly. Have a read of the original post on page one, that should make it clear

Thanks for the pickle recipe, he who must be fed loves giardinara.

Thanks @Bhukhhad, I love Indian food and welcome your suggestions. He who also eats at this house is not quite so enamoured, I must therefore be careful not to overload him. I'll be cooking for two visitors from Myanmar on Monday night, many elements of India in their cuisine.