I wish more people would try this…if I can do it with my crippled hands, anyone can. You just place a piece of, say, smoked salmon (spinach leaf, avocado fan, nori square) in the middle of an 8x8" piece of clingfilm. Measure 25g of rice and plop it in the centre, along with a surprise goodie (cube of avocado, etc.). Gather up all the edges and squeeze gently, then with the ball of rice nestled in your dominant hand, twist the clingfilm snugly closed and leave for 5 minutes. It only takes a few seconds.
I am getting more and more Japanese cooking clips in my late night doom scrolling and plan on trying the odd one or two.
So thank you algorithm.
I want to take she who did not runaway to Malta sometime this year, so I tnought as a treat I would try my hand at Maltese Pastizzi.
I did the pastry, just like a strudel pastry, slathered in soft butter mixed with olive oil and rolled like a giant blunt.
Cut into pieces and filled with peas and mince, topped off with goat cheese.
Slathered in buuuutter.
Roll that stick
I had hoped for the vaginical looking pastry and got this instead. Tased great and was sooo crunchy.
3 Likes
And you talk about my bar? I’ve never made phyllo/yufka/strudel–always had a little lady at the Greek shop who made it. It sounds like it’s worth all the work. What did you do with the leftovers (hint, hint)?
Since nobody here likes sushi it would be a complete waste of my time sadly.
I like sushi, sometimes when I’m feeling lucky I grab one of those discounted boxes with the cish shaped plastic soysauce bottles.
This is a specialty of the north of the Spanish province Extremadura and the south of Salamanca province: Limón.
For 2 persons:
- 5-6 oranges
- 1 lime or lemon
- 2 teeth of garlic
- some chorizo (Spanish spicy pork sausage with paprika). The dry one to eat raw, otherwise fry first.
- olive oil
- red wine
- salt
- 4 eggs
Peel and cut the lemon and the oranges, the chorizo and the garlic, put it in a big bowl. Pour some wine on it and salt a gusto. Make sunny side up eggs in the olive oil. Pour the eggs with the oil over the mix in the bowl. Pour some more wine if you like much sauce. Cut the eggs so the yolk mixes with the juice from the fruit, the olive oil and the wine for the perfect sauce.
That is all, eat lukewarm with white bread.
6 Likes
A light meal for 4 on a cool night is moussaka–two layers of aubergine slices, well salted and left to shed lots of water, then patted dry and baked. Between them goes a sauce that really stretches meat. I minced 300g of lamb leg meat, sautéed with shallot, garlic, tomato paste, tomatoes, and red wine and just a suggestion of cinnamon. It simmers gently for an hour until thick and rich. The dish is topped off with a layer of eggy bechamel (nutmeg, celery seed, pepper) enriched with a big handful of parmesan cheese. Bake for 45 minutes. Perfect with a crisp green little gem salad.
4 Likes
and, i hope, in between dinners, you guys go and run marathons, or, at least, ironmans…
2000 calories is the total for this dish. Split among 4 people @500cal each. How many people can’t spend 500-600 calories on their main meal? I probably need 1800 per day, given my activities.
maybe i go heavy on the cheese, my lamb lasagnas are short of 900 calories per head 