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The 'Here's what I had for dinner last night' thread - Part I
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Dahl and Tarka Dahl. Tarka dahl is like ordinary dahl, only 'otter.
Dinner last night was based around aubergines. We had roast aubergine flavoured with garlic and cumin, served topped with with sour cherries, feta, toasted pumpkin seeds, chilli, mint and lemon juice. Second dish was a ratatouille type veggie stew (without the courgette), topped with feta cheese and eggs then baked until the eggs are just set. A loaf of ciabatta to mop all the sauce.0 -
Had a foraging course at Ballymaloe today (brilliant) and were treated to an array of wild food dishes cooked in front of us. Lots of pics:
Local smoked mackerel, beetroot, wild horseradish sauce and wild leaves:
Wild chantarelle mushroom frittata:
Forager's salad (wild leaves, herbs and flowers):
Carrageen Moss Pudding:
Dilisk (type of seaweed) Soda Bread with variety of jams (damson/elderberry/blackberry/crab apple):
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Looks like I'm going round in circles with my food. Desperately need inspiration for low carb/low calorie meals.
I'm getting bored.
Yesterday I had sauteed chicory and vegetable burger, again. No pics.
Today I had prawns and a few scallops on coleslaw from red cabbage, carrots, red onion and chilli, garlic/yoghurt dressing.
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Ok, so I had a bunch of leftover stuff that would've been going off so I decided to cook it all together.
Pork, Kale and Mixed Peppers Stir Fry
1 Pork Chop
2 Small Onions
2 Red Peppers
1 Green Pepper
1/3 Bag of Tesco loose Kale
6-8 Mexican Discovery Green Jalapenos (came in jar with vinegar to preserve it i think)
- Wash the Kale and put it into microwave in a covered bowl for 3m:30s.
- I took the pork chop, cut off all the fat and sliced it into thin pieces.
- Slice up the Onions and Peppers into big pieces.
- Add some olive oil to frying pan / wok and heat gently.
- Add thin pork slices and cook until starting to brown (very little brown) on both sides.
- Add in the Peppers and Onions. Stir Occasionally
- Slice the Jalapenos and Kale fairly finely.
- Add to frying pan / work and cook for a little longer.
Serve.
Frenchs Classic Yellow Mustard was a tasty accompaniment
Out of the Nyom scale, I'd give this one a Nyom Nyom 0 -
Hm-mmm....
Low carb pizza today.
Cauliflower pizza crust (which in fairness is a cauliflower omelet baked in the oven). I added loads of dried oregano, basil, thyme, cayenne and black pepper. Oh, yeah and cheese.
Pizza before baking
After
It was surprisingly great ! No caulflower flavour (it's going to be windy here tonight, though
) 23 cm pizzas and 650 cal pp. Not bad for a feast day. 0 -
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LaChatteGitane will you have that recipe on your blog soon? Those meatballs look scrumptious!
Tonight for dinner we will be having hake marinated in a tomato and basil/herb sauce. We will have baby potatoes and some sort of veg with it. And beer to wash it all down.
Was thinking of baking the fish, is it better baked or fried?0 -
The caliber of alot of the posts gone up here in the last few days is fantastic, fairplay to everyone.
I've spent the last four days sleeping in a frosty tent and drinking cans in a field (at a festival) so some serious comfort food was needed. I had an early dinner of roast bacon (some with jerk, some with honey/mustard) with cabbage, oven chips and a gravy made with the juices of the pork and some beef gravy granules.
Later I'll have a slice or two of the pork flashed in the pan on top of a spicey mexican tortilla (from the butcher) with sour cream and some very hot hot sauce. I'll be healthy tomorrow
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It was the Jamie Oliver one. Here's a recipe: http://porkknifeandspoon.com/2010/01/09/jamie-olivers-sweet-potato-and-chorizo-soup/. He says to tell you that it also works very well with butternut squash. 0
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Had a huge plaice in the freezer so invited a couple of friends around last night.
I baked the plaice whole and served it with lemon and thyme butter; roast, slightly spiced butternut squash; roast tomatoes (from the garden - at last!!); green beans. Washed down with a dry, Aussie Riesling.
Also had some Biscuits Rose de Reims, and a bottle of Ratafia knocking about the house so I thought I'd do a trifle. I never made a trifle before but was very pleased how it turned out.
I used the biscuits topped with green and red grapes and a bit of plum and generously drizzled with the ratafia. Topped this with good ole Bird's custard and topped that with a mix of whipped cream with Greek yoghurt and elderflower cordial mixed in. Finally topped with toasted flaked almonds.
A Champagne based desert with no Champagne as we know it in it!;)
Had it with ratafia.
No pic but trifle isn't very pretty anyway!0 -
Nothing too spectacular to look at, but it had the taste buds dancing.
Salad from iceberg, chicory leaves, French beans (needed extra 'filling'), pear, walnuts, Roquefort, smoked duck breast.
Dressing from crushed garlic, grainy mustard, chopped onion, stem ginger, blackberry vinegar (homemade in 2006) and a drizzle of olive oil.
Autumnal and reminded me of our days living in France.
Yesterday we had another 'fast day' and we each had another portion of the chicken meatballs and more cauliflower 'rice'0 -
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This discussion has been closed.
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