sartoric

Yep, sure was plenty of bacon !

Schnitzels with spicy Harissa relish. Served with warm potato salad, broccolini and a few cornichons. Schnitzels with hot and spicy Harissa relish. Served with warm potato salad, broccolini and a few cornichons.

We also had chicken curry last night with green beans. I made the Thai red curry paste on the weekend. Served with rice.

Dinner last night was veal scallopine in a white wine and caper sauce. Served with mash potato, fennel gratin and garlic green beans. I coat these in seasoned flour and flash fry. The pan is deglazed with white wine, add capers and sizzle. Add the meat back, and the sauce will thicken. The fennel gratin. The plate.

Thanks @Thanks for the Crepes, it was very chilli hot which we love. I make my broccoli anchovy pasta in a similar way to you, couldn't imagine it without the anchovies, but perhaps I should try !

I wanted to make my favourite broccoli anchovy pasta. Drat, no anchovies. Instead, we had a bacon, tomato and chilli pasta, served with toasted sourdough and a simple salad.

Stewed pork and crabmeat balls, aka Lions Head meatball soup. Minced pork and canned crab get blended with ginger, spring onions and cornflour, shallow fried then stewed in homemade stock with wombok. I add bean sprouts for crunch.

Quasi cassoulet. Served with crusty sourdough and a green salad. I used chicken drumsticks, slices of speck, pork and garlic sausages, and pork belly slices. Three hours in the oven, chunky breadcrumb crust, and a rich tomato sauce. This was good.

A roast chicken tray bake with lemon and chicken stock sauce. Served with roast potatoes, carrots, shallot and garlic, plus broccoli cheese.

Toasted sourdough, liberally buttered, topped with shaved leg ham and my papaya chutney.

A spicy pumpkin soup with my home made harissa paste, sprinkled with speck and coriander. Served with onion, apple and cheddar toasties - thanks for the inspiration @Anna N

Pork and pineapple stir fry, with bamboo shoots, broccolini, bean sprouts and a sweet, spicy sauce.

Risotto Milanese with reheated Osso Buco from a few nights ago. Served with a small salad and crusty bread.

Oops, yes I got that wrong. It was listed in a catalogue in 1915. It's called Ibsell's New Big Dwarf apparently.

Marvellous effort @ElainaA I cant imagine how much work it takes. I hope you reap a bountiful reward. I'm no gardener (he's at his day job), but I am Australian, so I googled new big dwarf. There were many outlets selling the seeds and with a bit of digging (sorry) I'm sure you could find plants. They get rave reviews and have been around for about 6 years.

A Vietnamese hot pot of sorts. Homemade pork and beef stock, star anise, cinnamon, chicken lightly marinated, wedges of tomato, sliced carrots, sliced bamboo shoots, noodles and wombok. The additions are sliced beef, bits of pig, lettuce, herbs, bean sprouts and fried shallots. Finished with Nuoc Cham.

Dinner last night was a chicken curry adapted from a recipe in the excellent book "Tasting India" by Christine Manfield. Served with steamed basmati, pappadams and chutney. I saute onions, then garlic and ginger, add cinnamon stick, a few cloves, cumin and crushed dried chilli. The cubed chicken thigh goes in next with cubed potatoes and a diced tomato. Salt and water to cover, 40 minutes. Eat.

A Vietnamese style salad, glass noodles, cos lettuce, red onion, wombok, bean sprouts, mint leaves, coriander leaves with sliced beef from yesterday's Bun Bo Hue. Dressed with Nuoc Cham, the fish sauce, lime juice, dark sugar, chilli and water all purpose sauce. Sprinkled with fried shallots.

Fascinating glimpse into China, thanks for telling your story. The food looks amazing, lucky you !

Bun Bo Hue, served with a platter of greens, herbs and bean sprouts. The recipe is from a book I bought in Vietnam. Each recipe has a QR tag to the authors YouTube channel. Look up Helens Vietnamese recipes on YouTube for the details.

We're heading into winter, so it's time to get the casserole dishes out. Osso Buco with creamy mash potatoes, a mixed leaf salad and crusty bread.

Curried rice with tuna. Served with pappadams and mango chutney. It's a bit like biryani. Fry diced shallot, garlic, grated ginger and fresh tumeric in ghee, add basmati rice to coat, add stock then simmer covered. Add peas and tuna to warm through. Garnish with sliced spring onions.

Toasted olive sourdough with avocado and bacon.

Ha ha, right gender, too old !