Feta, Aubergine and Chicken bake:
Individual Banoffee pies:
one of my kids said I failed on the presentation and the layers should have been more level!
Next time…
1 Like
Send any failures to me, I promise not to complain.
1 Like
Sunday is Zopf time. This one is actually not a Zopf, really, but a proper sourdough brioche with 250 gr butter, 250 milk and 10 eggs for 900 gr. flour. But eatable nonetheless.
7 Likes
Now embarking on my sformatino/timbale/tortino/savoury flan phase. This one was a silky carrot one, lightly flavoured with ginger and nutmeg and baked in bain marie. We eat in candlelight, so I had to use a flash. Sorry for the messy plating of the Marsala sauce on the lamb tenderloin. Will do better tonight, when it’s spinach sformatini with prawn sauce.
3 Likes
Ordinarily this should not be swimming in sauce, but this sauce is so delicious that OH asked for extra, to get every bit up with baguette. It really is wonderful. The sformatino is made of seasoned sauteed fresh spinach bound with egg white; the sauce is made of shallot, cream, and a super-reduced fumet of prawn heads and shells, delicately scented with curry powder. The peeled Spanish prawns go in at the last moment so they are still plump and sweet.
2 Likes
That looks so delicious!
1 Like
It inspired me to finally cook the bag of black tiger crevetten I had in my freezer for some time. Nothing as sophisticated as bossy baby’s, just fried them in a bit of olive oil, added a spoonful of crushed garlic, a pinch of salt and some black pepper (oh and a splash of lemon juice and a bit of fresh parsley at the end). I’m glad I got rid of them and they were delicious too.
4 Likes
This area abounds in winter squashes, so they are usually about 1€/kg. I first had pumpkin ravioli in1982 in Ferrara, whose inhabitants the Italians call “Squash Eaters”. I roasted one garlic clove and a butternut squash; mashed that with ricotta, Parmesan, and spices; and made ravioli. They were surprisingly good and amazingly pumpkin-y. Served with toasted sage leaves and brown butter. They freeze beautifully for an easy quick dinner.
4 Likes
I first had pumpkin ravioli about 30 years ago at Hirschenplatz in the Niederdorf, Zurich. I remember it so well because that was a culinary experience for me 
. I’m not much into ravioli so what a lucky strike I ordered them back then.
Hard to get around here so I envy you for your dinner last night. Where did you say you live? 
1 Like
A light early dinner tonight, temari sushi…bite-sized rice balls in various tasty wraps, including smoked salmon, avocado, and nori. Topped with prawns, salmon roe, wasabi paste, sriracha mayo. Served with various dipping sauces.
yummy! And I still don’t know your address. This wouldn’t even turn cold while I’m on my way 
Had to ask the duck what temari sushi is. Cool, I’ll make that soon. Standard sushi always seemed too much hassle to make myself, this sounds easy and - main thing - quick to make. So thanks for the input.
1 Like
Will you marry me?
1 Like
Bigamy is not allowed for Swiss people, should have thought of that before you got the passport, marton. Sorry, verboten.
1 Like
I could change my religion for essential reasons
Useless. You didn’t learn well for your Swiss-passport-exam back then. Trennung von Kirche und Staat.
You can have as many affairs as you want here (question of fault irrelevant here should you wife go for divorce) but no religion will get you a second wife.
That sushi bossybaby presented today is really easy to make, marton. Just saying.
Hee hee…let’s see you try. YouTube makes it look easy, but it’s actually much easier to make makisushi.
Did not mean to belittle your sushi but me and makisushi don’t work. And it’s not just the fiddling with rolling etc. The main thing is that I seriously don’t like the algae leaf.
Yours take more effort. After all, I’ll have to make every single one, none of this ‘manage one roll, get 10 pieces out of it’ which unfortunately also means get less variety in the end as once I made three rolls that’s about all I can eat.
That in fact is the main reason I’m glad you introduced tamari sushi to me.
However, it will take a while until I can try it and I can still vent should it unexpectedly be all that difficult. A little minute motor activity is always good and here at least it’s worth it.
1 Like
It’s just that the rice is so damn sticky…it takes some tricks to manage making the little balls and then getting the topping to stick to it, without getting it stuck to every thing else. Makisushi takes me a few minutes to make 3 rolls. These balls take about an hour to make 24! Nice for a change, but I’m going back to maki next time. Mind you, they were tasty! @curley, try uramaki if you don’t like the nori.
Cherry Tomato & Cheese Galette, love that thing. Although all done from scratch it’s not much work really. The baking takes the longest. Ah and the waiting until it’s room temperature as it’s true, it doesn’t taste as nice fresh from the oven.
it’s not burnt, it’s dark green basil
2 Likes
Growing up on the Pacific Rim, we ate a lot of Asian food and learned to make sushi early. This gunkan (“battleship”) sushi is a takeoff on nigiri sushi. It’s usually oval, but I used ball-shaped rice here, banded in a tall girdle of nori or cucumber or anything else that will stand up and contain the topping. Smoked salmon, avocado, spring onion, corn salad, and yuzu pearls are stuffed into the top. Excess ingredients made maki sushi to go alongside. Is there one missing? Hee hee.
6 Likes