sartoric

The pull apart bread is made with two medium potatoes boiled and mashed. Make a soft dough with 1/4 cup SR and 3/4 cup plain flour, 1/2 tsp bicarbonate soda and salt. Mix in 1/2 cup of buttermilk, and half the potatoes. Pat into a square shape about 1cm thick. In a fry pan saute two chopped bacon rashers with butter, mix in chopped herbs of your choice, 1tbs buttermilk, 1 cup parmesan and spread on the dough. Roll up, cut into 2cm bits and nestle together on a sprayed baking tray. Bake at 200 C for about 25 minutes. The original recipe (which I wrote down about 20 years ago) called for double the above quantities.

Pea and ham soup made earlier this week, with potato, bacon and cheese pull apart bread.

Maybe we need a special toastie devotee topic. Olive sourdough, grilled one side, flipped, buttered and topped with leg ham, homemade spicy papaya relish and tasty cheddar. Melt cheese and grind on pepper. Technically breakfast although 1.30 pm.

Beef and veggie casserole, including carrots, celery, mushrooms, zucchini and bacon. Served with potato and swede mash flavoured with horseradish, pickled cabbage and crusty bread. I deglazed the pan with port and reduced it to a thick syrup, added beef stock and Dijon mustard.

I tried these Korean noodles today, bought on special at the local supermarket for less than a dollar. "Mild" was the only choice, and yet still a little spicy. I noticed that molluscs were part of the ingredients, hmmm. Anyway, with a few snow pea sprouts they were just delicious. I could have added kimchi for extra oomph. Goodbye Maggi 2 minute noodles.

Hey, I know what you mean about cold, our houses just aren't designed for warmth ! I made pea and ham soup yesterday too, it's in the soup topic.

No, they weren't tasty, I find noodles rarely are. They acted well as a delivery service for the sauce.

Marinated chicken stir fried with various veggies and Shirataki noodles. I'd never tried these noodles before, but will definitely be buying them again. They're silky slippery little things with no need to pre cook.

We're having a cold snap. It's freezing here, so pea and ham soup seemed like a good human antifreeze. The soup mix I like contains several types of lentils, peas and pearl barley. The ham hock was sawn in half by the butcher. I sweat finely diced onions, carrot and celery until soft, added a generous fresh bouquet garni of bay leaves, celery leaves, parsley, rosemary and thyme, then the soaked legumes, the hocks, peeled and diced swede, plus enough water to cover by several centimetres. Simmer for about two hours. Remove the herbs and ham, cool, shred and return the meat you haven't sampled, plus lots of fresh pepper. This will be served with grated parmesan and crusty bread.

They look great too, I'd eat them ! Hmm, I don't have steam oven technology, but there must be another way. I will find the way...

Those marrow bones look amazing, starting research on how to do them NOW !

What's the other thing that looks like Yorkshire pudding ? Looks delicious !

Spinach and ricotta agnolotti in a creamy bacon, mushroom and artichoke heart sauce. Served with a mixed salad and crusty bread.

Thanks @liuzhou, it also had chopped roasted peanuts, pounded dried shrimp, shallot oil and home ground chillies. The Burmese really excel at salad !

Dinner last night was a Burmese feast. I started by frying shallots...lots and lots of shallots They went into the tomato and spinach salad. There was also grated carrot salad, an eggplant dip, chicken and potato curry, belly pork stewed with whole shallots and garlic, and of course, rice.

I'm also so sorry to hear about your garden @Shelby, I hope you can salvage a meal or two from the ruins.

A simple chicken tray bake with Greek flavours, potatoes, zucchini, tomatoes, onion, garlic and our home grown olives. Sauce made with white wine and butter, served with salad and toast.

I've been trying sporadically for 10 years to recreate the sausage in a roll that we enjoyed in Spain. The snags were pork and beef with paprika, the roll a sourdough baton, the fillings are tomato, lettuce, snow pea sprouts, mustard and mayo. They're always good, but not quite Monserrat...

I love the challenge of repurposing food. Last night I made a chicken casserole using the cream of greens soup that was leftover from earlier this week, adding canned artichoke hearts. Served with mash potatoes flavoured with fennel fronds and crusty bread.

A great big bloody steak (rib eye), with cheesy baked potato, braised red cabbage with bacon, sautéed spinach.

Okay, so roughly the same price when you factor in the fx. When you say "harvest" do you have to do that ?

Looks delicious, I'd certainly eat them. I do envy your seafood prices. I paid $46.99 a kilo for blue eye fillets a couple days ago.

Inspired by a few on this forum, this is my take on Kimchi Jjigae. I used pork belly pieces and chicken wing segments. For banchan, I made a wilted spinach with garlic, spring onions, soy, sesame oil and sesame seeds. Also mushrooms marinated with parsley, garlic and rice wine vinegar. Plus, I shredded some pickled ginger and stirred that through samphire with a few sesame seeds on top. it all worked rather well together.

Pan fried blue eye in a lemon, ginger and butter sauce. Served with cold start chips, samphire, pickled ginger and a mixed salad.

Cream of greens soup. Yes, clean out the fridge time ! Sweated onion, potato, celery, fennel, broccoli and beans in a chicken stock. Finished with cream and spring onions. Toasties with spicy relish, shaved leg ham and sliced tasty cheddar.