Air fryer dinner
Asian vegetables with extra onion, garlic ginger and turmeric (for good health)
3 Likes
@Your_Full_Name I was thinking, wouldnât labneh work well here? More protein, tangy, satisfying. I make my own by draining full-fat yoghurt:
1 Like
Labneh would have been the perfect companion!
Getting ready for another heatwave! Our weekly fish, made with ingredients that come as close as I can get to Cambodian, thanks to the TingTing shop. First the amok curry base is made by processing lemon grass, shallots, ginger, garlic, turmeric, chili flakes, lime leaves, and dry-roasted peanuts with just enough coconut milk from a whole tin to make a paste. Fry gently until fragrant, then add palm sugar (jaggary) or brown sugar, more lime leaves, fish sauce, and lots of star anise. Tip in the rest of the coconut tin and simmer until thick and rich. Add 2cm cubes of fish, or a mix of fish and prawns, and simmer a few minutes. Add a big handful of coriander leaves, a squeeze of lime juice, and serve this mild rich curry with jasmine rice.
7 Likes
Now I feel a little embarrassed for my Chicken Curry with Curry powder from Barkat 
Oh, I use curry powder at times, also commercial curry paste, if I donât have the time or energy. But blending your own wet curry pastes is a game-changer in terms of the explosion of flavours. Everything but the lime leaf and jaggary is available in the super. Once you have the paste, everything else is a doddle.
1 Like
My wife made a thing: Zucchinistrudel
Green zucchini would have been nicer for color constrast effects, but it tastes awesome, eaten lukewarm. A couple more slices will be had room temperature âcoldâ for dinner tonight.
Diced and roasted guanciale,
quartered yellow zucchini from our garden thinly sliced and sauteed, grated mature cheddar,
rolled into Blätterteig, maybe more ingredients that she did not mention.
Since my wife prepared the dish it cannot really be improved. 
Hypothetically speaking, though, a fearless copycat might add fresh thyme to the sauteed zucchini (my wifeâs standard zucchini standalone dish uses rosemary, but IMO some say it dominates the zucchinisâ delicate flavor). I would also spread the filling flatter and fold the dough, maybe even Strudel dough, over it instead of rolling it, but TBH this was something my wife suggested herself after preparing the dish.
Provide further improvement recommendations at your own risk. Youâve been warned. 
The recipe she found called for ham, but guanciale is what our fridge had in store. Tasted awesome. Probably nice with ham as well.
The recipe she found called for Gouda IIRC. Would have tasted bland, IMO, with the super market Gouda in Coop or Migros. Now, if you can source really great Gouda, yes, then Gouda works, too.
3 Likes
Oh my 
1 Like
@Your_Full_Name ⌠missing an âHâ
1 Like
SoâŚit wasnât a joke, open fire ban!
2 Likes
Zucchini tarte
- yellow zucchini, quartered, thinly sliced
- red onion, quarter rings
- clove of garlic, pressed
- basil
- feta, crumbled into the bottom of the puff pastry, filled with the above, further feta crumbled on the top
- bake for 30 minutes
Credits go to my wife.
4 Likes
Chicken and Mushroom pie, with spuds, leeks an onions.
Just what the doctor ordered.
My favorite pastry, a hybrid shortcrust and hot water pastry.
Piefection.
6 Likes
Pasta with Zucchini
World War Zucchini
continues in our garden. My lovely wife came up with another pasta with zucchini recipe to put the most aggressive zucchini to rest.
- Chopped onion and Rohess-Speck
- Thinly sliced yellow Zucchini, sautĂŠed
- Penne Mezzi Rigatoni (Rummo)
The yellow ones are climbing the wall to our house as we speak âŚ
If I stop posting, you know why.
6 Likes
Ha ha! The Lovely Ursula invited me to pick over her gardenâŚshe has a Hokkaido that must be 5 metres long, planted on top of the compost bin.
Weâve had very light vittles lately, and not necessarily photogenic. But the first chanterelles came in, which were served with the weekly salmon. Tonight another oxheart tomato galette, this time with a ricotta-mozzarella-pesto filling. This pastry is so buttery-crispy that I will make another batch and store it, halved, in the freezer for impromptu zucchini/hokkaido/porcini pies. Each half-recipe makes a generous serving for two.
3 Likes
Can you pweeeze share the recipe?
@Refugee, see post #1639, How Sweet Eats. I made it to the recipe the first time, but I thought the filling was good but too mayo-heavy. This time I used the same total amount of filling, but I made it with 3/4 of drained Galbani ricotta and 1/4 Maille Dijon mayo. I also substituted grated (pizza-type) mozzarella for the cheddar, using 125% of what the recipe called for. The pesto was from the first batch of the year, made the other day. The result was a very tasty pie that was lighter than the HSE recipe. And that parmesan-herb crust is so short it crackles!
2 Likes
Ah yes I see, Iâd even liked your post! Damn itâs one of them websites where they tell you their lifeâs story before you can see the recipeâŚ
I fully agree with your edits to the recipe too, what they have there reads too heavy, I am sure my family wouldnât like it, possibly even I wouldnât like it that heavy. Generally I donât get what the mayo does there, baked mayo splits into oil and curds, I donât agree with it at all!
I didnât have a problem the mayoâs splitting, but it was just too much. It occurs to me that cottage cheese (the curdy type) whipped smooth and drained in a sieve with kitchen towel (same way I do ricotta) would work too. Just a touch of mayo, maybe? Anyway, the crust is sensational.
1 Like
My turn to zucchini.
Hollowed thick slices, chopped the pith, mixed it with mincemeat and onions, 'shrooms, bit of bacon, Italian herbs and tomato.
On a bed of potato slices and surrounded by the rest of the pith, 'shrooms, onion and tomato.
Covered in cheese and pop in the oven.
Yummy.
4 Likes
Cheap-electricity Sundayâs cooking day. I usually buy it in jars, but this week I decided to make my own Tom Yum paste. Like every recipe, the internet delivers conflicting ingredients and all claim authenticity. I decided on a modified Spruce Eats version, as follows: 4 tablespoons minced lemon grass, 4 cloves garlic, a 2â thumb of ginger, 1-2 red chilis (courtesy of The Lovely Ursula), ½ cup cilantro, 2 tablespoons nam pla, 1 tablespoon toasted sesame oil, 1 tablespoon dark soy sauce, 2 anchovies (sub for dried shrimp), 1 tablespoon brown sugar, 4 tablespoons lime juice, 1 tablespoon tamarind paste, and 3 scallions. I was pleased with the result: the right balance of salt, sugar, heat, and tang. Itâs great for marinades, soups, and rice noodles.
2 Likes