On 11/20/2016 at 4:56 PM, Dejah said:Our second meal with friends, we had mussels steamed in coconut milk, Kaffir lime leaves, and lemongrass, paella, and avocado salad rolls.
Dessert was Ambrosia Delight: a base of graham crumbs, a layer of bananas, coconut cream pudding stirred with cream cheese and Madarin oranges, topped with whipped cream and toasted coconut flakes.
Forgot about pictures until "leftovers" stage...
I am quite intrigued by the salad rolls. What kind of wrapper is that? And any tips or suggestions on what does and doesn't work as a filling?
Unrelated, as far as bread with pasta (from an earlier conversation) I often want a relatively plain bread if the pasta sauce is exceptionally good, to get every last drop. Herb butter sauces are particularly likely to get this treatment if they are well made, but any sauce is fair game if I think it will be tasty on bread. Also sometimes I just want the bread to taste someone else's sauce (if we are out at a restaurant) as a small piece of bread can be passed over for dipping and then passed back without a big fuss. At home I rarely serve bread with a meal if it isn't something that explicitly expects it (like naan or similar with Indian.)
