What I meant is that I gradually transitioned to a more Mediterranean vegetarian diet after getting married. It was a compromise between my strict vegan lifestyle and my husband’s preference for a more traditional, meat-inclusive diet. However, I still tend to eat vegan whenever I am alone or with my sister(s), and I don’t drink milk at all. Instead, I drink oat milk, which was invented in my country, and this is the only thing I like about IKEA.
As another poster pointed out, vegan and vegetarian are not quite the same thing.
Fall is here, early. Time to make my annual Hungarian hazelnut torte, which is timed by the nut harvest. I pop them out of their husks and crack the ones I need to get 3 cups of roasted nuts. The skins are very tough–I have to boil them and slip the skins off, then roast them. Almost a pound of ground nuts, 8 eggs, 200g of rosen marille jam, and a half-pound of butter later, the cake is ready for deco. It’s the best sweet I’ve ever tasted. This harvest was huge, so I am drying the rest of the nuts in shell to give away to neighbours.
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Did a few pizzas for the kids. Sourdough, 70% hydration, 450c for about 60 seconds. The most appreciated one was actually not the pistachio/mortadella, but the anchovies, crab meat, sea urchin pulp and botarga after bake.
The rest were a sobrasada and honey and Roquefort and brie both on a yellow tomato base. Simples.
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Chapter 11 is never an end to a company. It just allow them to screw anyone they owe money to while protecting executive bonuses and obscene executive salaries.
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Back on topic:
I asked my youngest what he wanted to eat that night. “Butter chicken” was his reply.
I hadn’t cooked it before and so asked him where he had heard of it.
“Tik Tok” was his reply!
Served with a lime-juice dressed salad, raita and rice.
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We’re awash in local venison, so I quickly sauteed a tenderloin, finished with a pan sauce of demi-glace and thyme. Lingonberry compote and broiled cherry tomatoes finished the dish. Served with a mixed-leaf salad dressed with
Saint Agur blue cheese from the Auvergne.
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