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Post by tod2 on Feb 7, 2018 12:27:11 GMT
Lagatta - There are no two Boerewors alike. Every butchery or supermarket makes their version. It is something along the lines of the great baguette competition in Paris....here they compete for the best tasting boerewors. It is not spicy at all generally but has spices such as corriander, clove, garlic powder and pepper. I always look for one that has a lot of corriander. Not in the form of green leaves but the crushed seed.
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Post by cheerypeabrain on Feb 8, 2018 18:53:59 GMT
3 chicken and herb sausages, paprika potato wedges and home made coleslaw.
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Post by tod2 on Feb 9, 2018 17:47:12 GMT
Pizza. with leftovers and corn on the cob.
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Post by kerouac2 on Feb 9, 2018 21:54:02 GMT
Tonight I had a salad of sliced cucumber, black radish and red onion along with wonderful stinky cheese on a hot baguette (bought frozen and crisped in the oven).
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Post by lagatta on Feb 10, 2018 1:14:47 GMT
Tod, those sound wonderful, and far "spicier" than the Dutch variety.
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Post by kerouac2 on Feb 10, 2018 19:50:49 GMT
I had Cantonese flat noodles (called tagliatelli in certain parts of the world for some reason) topped with crushed garlic cloves sautéed in butter and then mixed with fresh cream and smoked haddock. I was quite satisfied with the result.
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Post by lagatta on Feb 10, 2018 23:49:34 GMT
I'm sure many Chinese from the Cantonese-speaking region and many Italians would quarrel about those noodles being the same, but that certainly does sound good. Where do you get your smoked haddock? That is a bit rare here. I love smoked fish, but most varieties available here would be too strong for that dish.
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Post by whatagain on Feb 11, 2018 5:18:14 GMT
We had lasagnes. Bought from supermarket. 4 min in microwave. Edible. But good after a 11 hours uneventful drive.
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Post by kerouac2 on Feb 11, 2018 5:42:14 GMT
Where do you get your smoked haddock? That is a bit rare here. I love smoked fish, but most varieties available here would be too strong for that dish. It comes vacuum packed and pre-cubed from the supermarket. I made a point of adding absolutely no salt when boiling the noodles because I knew that the haddock would be salty enough. Worked out fine.
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Post by cheerypeabrain on Feb 11, 2018 18:49:26 GMT
A few days after Christmas the local M&S was selling off it's lovely fresh free range turkeys at a knock down price. I managed to bag a huge one which I jointed and shoved in the freezer. Yesterday I took a single turkey breast out of the freezer and this morning stuffed it with what I had to hand. Half of a packet of herby stuffing mix made up with boiling water, mixed with sausagmeat and chopped chestnuts (also out of a packet). Wrapped the joint in thin strips of bacon and baked it (a little water in the bottom of the casserole dish to stop it getting too dry) It was YUMMY. OH is washing up as we speak....made pigs in blankets, steamed carrots, crispy roasties (sprayed with fry-light),peas and red cabbage...(parboiled then popped in a frying pan with some of the bacon, chopped and the rest of the chestnuts...cooked with a splash of balsamic vinegar..slurp).
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Post by kerouac2 on Feb 11, 2018 21:42:27 GMT
My meat came out of the freezer tonight as well. I had trimmed off a big slab of overlapping pork the last time I bought ribs, so I took it out to defrost today and sautéed it with slivers of ginger and garlic, also some bits of mushroom.
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Post by tod2 on Feb 12, 2018 12:22:20 GMT
I've got to roast a very large chicken for tonight and am toying with the idea of stripping away the breasts to use for another time. Cold chicken breast is so un-interesting. At least I can make a stir-fry or chicken pies from raw meat if I keep them separate...
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Post by cheerypeabrain on Feb 12, 2018 18:19:06 GMT
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Post by Don Cuevas on Feb 12, 2018 18:54:17 GMT
Huauchinago fillets a la Veracruzana coming next, if all goes well. First I have to wash the things from today's juicing.
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Post by kerouac2 on Feb 12, 2018 22:57:38 GMT
Looks great, Cheery!
I baked fish and prawns with dill and Cayenne pepper. There should have been a tiny bit more salt, but it was pretty good.
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Post by rikita on Feb 13, 2018 12:49:48 GMT
during the last week it was my turn twice to make dinner for the group - once i made halloumi burgers with fries, and once i made pizza ... also made jell-o for dessert.
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Post by rikita on Feb 13, 2018 12:50:31 GMT
ah, and the day before yesterday, at my friend's place, i made tortellini with pesto, and yesterday back home, mr. r. made a pasta bake with broccoli for us.
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Post by tod2 on Feb 13, 2018 16:49:50 GMT
Large rainbow trout fillets with caper & parsley butter. Baby pototoes. Artichokes (hearts) fresh from my garden.
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Post by cheerypeabrain on Feb 13, 2018 17:28:28 GMT
Gammon steaks, bubble and squeak for OH and 'slimming world chips' for me with a side salad.
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Post by lagatta on Feb 14, 2018 2:02:39 GMT
No protein? I'd have had a bit of fish.
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Post by rikita on Feb 14, 2018 9:05:57 GMT
for mr. r. salmon in spinach sauce, and rice, and for a. and me sushi (from the supermarket though, but a. asked for it for our "movie night", so we bought a "sushi heart" to share - and then she was too busy watching the movie to eat, so instead i fed her some of the rice and had most of her sushi for breakfast just now) ...
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Post by whatagain on Feb 15, 2018 0:00:30 GMT
Tartiflette : cheese and potatoes Mont d or : cheese and charcuterie. ( forgot the English name once more) Fondue savoyarde: cheese and bread. Fondue bourguignonne: meat in oil. Tonight. With wine.
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Post by tod2 on Feb 15, 2018 17:24:34 GMT
Beef Stroganoff with white rice and vegetables. Last night -'Valentines' was a disaster!! We decided to go to our local Chinese which is walk in service. There were a number of people hanging about waiting for sushi and one table of six waiting to order Chinese dinner. We sat and waited while having a wine and beer, then decided the Chef was out of his depth so left. Next restaurant was totally booked out. Drove 10km to discover next choice was closed. So, who do we call? "Not Ghost Busters but Kentucky Chicken!" So starving and sleepy we feasted at our own kitchen table...
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Post by kerouac2 on Feb 15, 2018 17:28:14 GMT
Tonight is leftovers -- noodles, prawns, fish and something else, but I'm not sure what. It all looks pretty good, though, as it heats up in the frying pan.
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Post by rikita on Feb 16, 2018 12:30:09 GMT
last night i warmed one of the chickpea soups i still have, and since mr. r. thinks soup is not a meal, i also got some spinach börek and a salad to go with the soup. all bought though, no cooking on my part, as we went bouldering until almost dinner time.
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Post by bixaorellana on Feb 18, 2018 4:32:17 GMT
I made myself the nicest supper tonight ~ plain steamed swiss chard; stir-fried zucchini & carrots with fresh turmeric; kung pao cauliflower*; steamed rice. This was the recipe I used as a guide, changing it to compensate for what I didn't have or what I preferred. I had no bell pepper, chiles or leeks, but did have some hunky green onions. No peanuts, so used sunflower and pumpkin seeds. For the sauce I used miso, water, ketchup, sriracha, water, sugar, & vinegar (no cornstarch). It is a lovely dish and I will make it again.
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Post by rikita on Feb 18, 2018 9:59:21 GMT
it was a's turn to cook yesterday, and she made semolina pudding with apple sauce and preserved cherries ...
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Post by whatagain on Feb 18, 2018 23:44:43 GMT
We went to an upper scale restaurant yesterday. I had after a zakouski a foie gras maison then noix de saint Jacques followed by a lamb cooked with cote rôtie wine. All that with a glass of condrieu then a saint Joseph followed by a crozes hermitage and of course à côte rôtie. I don't want to eat before one week at least.
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Post by rikita on Feb 19, 2018 1:46:33 GMT
cabbage rolls (with minced meat), and potatoes.
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Post by tod2 on Feb 19, 2018 12:30:12 GMT
Oooh, I like cabbage rolls. Did you use beef & pork or just lamb? What sauce did you pour over the top of the rolls?
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