What's cookin', good lookin'? Part II

[seela]

Eggplant rogan josh, garlic naan and carrot raita.

 

[seela]

Pics?

Salmon lemon pepper drizzle of olive oil.
Rice cooked in broth. Chives parsley.
Roasted broccoli.

These are leftovers.

Sorry, didn’t take any.

 

[seela]

I’ve been feeling like making croissants lately.

I think I really need to get my masochism on. General lack of masochism is the only reason I can come up with for wanting to put myself through the buttery lamination hell.

 

[TyrannicalFox]

I’ve been feeling like making croissants lately.

I think I really need to get my masochism on. General lack of masochism is the only reason I can come up with for wanting to put myself through the buttery lamination hell.

Too much lamination on too many layers for me.

That said, if there are any going spare

 

[seela]

Too much lamination on too many layers for me.

That said, if there are any going spare

Oh I'll make enough for everyone for sure. If I ever get to it, that is.

 

[gracie920101]

I’ve been feeling like making croissants lately.

I think I really need to get my masochism on. General lack of masochism is the only reason I can come up with for wanting to put myself through the buttery lamination hell.

Isn't that an all day project?

 

[gracie920101]

Pics?

Salmon lemon pepper drizzle of olive oil.
Rice cooked in broth. Chives parsley.
Roasted broccoli.

These are leftovers.

Sounds nice but I'm not a big fan of fish.

 

[seela]

Isn't that an all day project?

Pretty much, yes. That’s why I’ve been fighting the urge.

I’ve made croissants a few times before and I’ve always hated it. I don’t know why seeing someone else (a professional) make them last weekend made me feel like I want to make them, too. It looked so easy and the croissants looked so tasty, but I know it was because it was a professional with a laminating machine... For me it’s still be difficult and hellish and take the entire day. And yet I kinda want to do it. Must be that lack of getting my masochistic rocks off recently.

Maybe this weekend, if my shoulder allows me to do all that rolling.

 

[seela]

It’s 30 April and that means it’s sima and munkki time! This year both made by me.

 

[Fingerfuxs]

Biscuits / and wild honey

 

[Orchidea73]

Penne rigate with clams and broccoli cream.

https://i.imgur.com/ch2WUci.jpg

 

[seela]

I think I’m going to make some lovely, tangy cabbage and noodle salad. Woke up craving it, weird. No idea what to make with it, though.

 

[KimGordon67]

Tonight I'm making a dish I invented during our lockdown. Starts with some cous cous in a bowl, then that's topped with a range of things, often based on what's available, but usually including some carrots baked with harissa (that's an Ottolenghi recipe), some avocado, some char-grilled capsicum, some tomato, some cucumber (although I don't have any today), and then some fried halloumi, and some pumpkin and sunflower seeds toasted with soy sauce sprinkled on top. Usually I make some humus to go with it, but I end up with a lot of leftover humus that doesn't seem to get eaten, so I'll probably add some yoghurt instead.
It's a perfect mix of healthy and yummy, and has been a great hit when I've had vegetarian guests staying. Takes a bit of mucking around, but it's worth the effort, and nothing is difficult, just a bit time-consuming. So perfect for making whilst drinking a glass of wine and chatting to guests.

 

[seela]

Tonight I'm making a dish I invented during our lockdown. Starts with some cous cous in a bowl, then that's topped with a range of things, often based on what's available, but usually including some carrots baked with harissa (that's an Ottolenghi recipe), some avocado, some char-grilled capsicum, some tomato, some cucumber (although I don't have any today), and then some fried halloumi, and some pumpkin and sunflower seeds toasted with soy sauce sprinkled on top. Usually I make some humus to go with it, but I end up with a lot of leftover humus that doesn't seem to get eaten, so I'll probably add some yoghurt instead.
It's a perfect mix of healthy and yummy, and has been a great hit when I've had vegetarian guests staying. Takes a bit of mucking around, but it's worth the effort, and nothing is difficult, just a bit time-consuming. So perfect for making whilst drinking a glass of wine and chatting to guests.

I’ve been doing this for years, too, I call it couscous with bits and bops. It really is easy and tasty, but like you mentioned, a little time consuming if you add a lot of baked bits and bops. Some of my favorite things to add and eggplant baked with harissa and marinated chickpeas. I often top it with egg or sometimes tofu. Or chicken for a non-vegetarian meal.

And always yoghurt, never hummus, unless I’m cooking vegan.

 

[KimGordon67]

I’ve been doing this for years, too, I call it couscous with bits and bops. It really is easy and tasty, but like you mentioned, a little time consuming if you add a lot of baked bits and bops. Some of my favorite things to add and eggplant baked with harissa and marinated chickpeas. I often top it with egg or sometimes tofu. Or chicken for a non-vegetarian meal.

And always yoghurt, never hummus, unless I’m cooking vegan.

Oh - I never thought of doing eggplant. Good call.
Do you marinate your own chickpeas, or buy them like that?

 

[seela]

Soon heading out for a breakfast/brunch picnic as is traditional for 1 May. Sunny, but freezing. Better than sleeting, which is also something I’ve lived through many a year...

Potato asparagus salad
Nettle crepes with cottage cheese filling
Cabbage noodle salad (which really doesn’t go with the rest of the dishes but cravings are a bitch...)
Pickled herring
Cold smoked trout
Deviled eggs
Fried potato skins
Lemon marmalade candies
Lingonberry marmalade candies
White chocolate and lemon tartelettes
Elderflower juice, sima, and some sort of cocktail

 

[seela]

Oh - I never thought of doing eggplant. Good call.
Do you marinate your own chickpeas, or buy them like that?

I marinate my own, usually make them either lemony and herby or just really spicy depending on what I’m in the mood for. The lemony ones add a nice freshness to the couscous dish.

I just put seasonings in a bowl, top with oil and lemon juice or vinegar and mix in the chickpeas. Easy-peasy! But it takes some planning in advance.

 

[IrisAlthea]

Tonight I'm making a dish I invented during our lockdown. Starts with some cous cous in a bowl, then that's topped with a range of things, often based on what's available, but usually including some carrots baked with harissa (that's an Ottolenghi recipe), some avocado, some char-grilled capsicum, some tomato, some cucumber (although I don't have any today), and then some fried halloumi, and some pumpkin and sunflower seeds toasted with soy sauce sprinkled on top. Usually I make some humus to go with it, but I end up with a lot of leftover humus that doesn't seem to get eaten, so I'll probably add some yoghurt instead.
It's a perfect mix of healthy and yummy, and has been a great hit when I've had vegetarian guests staying. Takes a bit of mucking around, but it's worth the effort, and nothing is difficult, just a bit time-consuming. So perfect for making whilst drinking a glass of wine and chatting to guests.

Mmm, baked carrots sound like a great idea.

I’ve been doing this for years, too, I call it couscous with bits and bops. It really is easy and tasty, but like you mentioned, a little time consuming if you add a lot of baked bits and bops. Some of my favorite things to add and eggplant baked with harissa and marinated chickpeas. I often top it with egg or sometimes tofu. Or chicken for a non-vegetarian meal.

And always yoghurt, never hummus, unless I’m cooking vegan.

A variation of this is an occational leftover meal here.
When we grill we often make a couscous salad with garlic, onion, parsley, lemon, tomatoes and feta. We also like to grill vegetables, like zucchini and eggplant.
We often try to make enough for lunch or dinner the day after. Mixing in chopped grilled vegetables with the couscous and adding black beans and/or chick peas and any leftover meat, fish or haloumi from the day is quick and tasty.

Soon heading out for a breakfast/brunch picnic as is traditional for 1 May. Sunny, but freezing. Better than sleeting, which is also something I’ve lived through many a year...

Potato asparagus salad
Nettle crepes with cottage cheese filling
Cabbage noodle salad (which really doesn’t go with the rest of the dishes but cravings are a bitch...)
Pickled herring
Cold smoked trout
Deviled eggs
Fried potato skins
Lemon marmalade candies
Lingonberry marmalade candies
White chocolate and lemon tartelettes
Elderflower juice, sima, and some sort of cocktail

Marmelade candies, yum! I never tried it with lingonberry but it sounds great.
The rest sounds great too but marmelade candies is so finnish to me and people here always look at me funny when I say I like it.

We are having egg cocottes, prosciutto and toast with cream cheese and chives for a late breakfast.

 

[seela]

Mmm, baked carrots sound like a great idea.



A variation of this is an occational leftover meal here.
When we grill we often make a couscous salad with garlic, onion, parsley, lemon, tomatoes and feta. We also like to grill vegetables, like zucchini and eggplant.
We often try to make enough for lunch or dinner the day after. Mixing in chopped grilled vegetables with the couscous and adding black beans and/or chick peas and any leftover meat, fish or haloumi from the day is quick and tasty.



Marmelade candies, yum! I never tried it with lingonberry but it sounds great.
The rest sounds great too but marmelade candies is so finnish to me and people here always look at me funny when I say I like it.

We are having egg cocottes, prosciutto and toast with cream cheese and chives for a late breakfast.

Lingonberry ones are easy to make, because the berries contain pectin so there’s almost zero chance of them not setting properly.

 

[Anastasia1999]

Soon heading out for a breakfast/brunch picnic as is traditional for 1 May. Sunny, but freezing. Better than sleeting, which is also something I’ve lived through many a year...

Potato asparagus salad
Nettle crepes with cottage cheese filling
Cabbage noodle salad (which really doesn’t go with the rest of the dishes but cravings are a bitch...)
Pickled herring
Cold smoked trout
Deviled eggs
Fried potato skins
Lemon marmalade candies
Lingonberry marmalade candies
White chocolate and lemon tartelettes
Elderflower juice, sima, and some sort of cocktail

Happy May Day Seela.

What an amazing assortment of food you have there. Enjoy! Wish I was coming with you to help eat it

 

[IrisAlthea]

Lingonberry ones are easy to make, because the berries contain pectin so there’s almost zero chance of them not setting properly.

I would love a recipe.

We are having wienerschnitzel with potato salad, tomato salad, zucchini salad and daikon salad.

 

[seela]

I would love a recipe.

Sure!

250 ml* lingonberry juice
250 ml sugar
1 tbsp agar powder

more sugar for coating (I use extra fine for this, but still granulated, not powder)

-Dissolve the sugar into the juice and bring to boil, add agar and cook for about 5 minutes.
-Pour into a lined container and let it set for a few hours to a day. It should start setting pretty fast.
-Cut into pieces as you wish, let the individual pieces dry.
-Roll the pieces in sugar and leave to dry some more, turn them a few times so that all sides dry
-Roll in sugar again if needed - if the pieces weren't dry enough the first time, the sugar will dissolve.

I find the juice is best if it's made from berries at home with just the tiniest bit of water, if any. It should be strong and unsweetened, so definitely don't use anything that's ready to drink. You can use a little less sugar, but the sugar plays a big role in the texture and setting as well. If you want them tangier, it's better to use a pinch of citric acid. Citric acid is especially good if you use other fruits/berries that are very sweet.

*For our cup-based readers, it's about 1 cup (US) + 2-3 teaspoons on top of that.

 

[IrisAlthea]

Sure!

250 ml* lingonberry juice
250 ml sugar
1 tbsp agar powder

more sugar for coating (I use extra fine for this, but still granulated, not powder)

-Dissolve the sugar into the juice and bring to boil, add agar and cook for about 5 minutes.
-Pour into a lined container and let it set for a few hours to a day. It should start setting pretty fast.
-Cut into pieces as you wish, let the individual pieces dry.
-Roll the pieces in sugar and leave to dry some more, turn them a few times so that all sides dry
-Roll in sugar again if needed - if the pieces weren't dry enough the first time, the sugar will dissolve.

I find the juice is best if it's made from berries at home with just the tiniest bit of water, if any. It should be strong and unsweetened, so definitely don't use anything that's ready to drink. You can use a little less sugar, but the sugar plays a big role in the texture and setting as well. If you want them tangier, it's better to use a pinch of citric acid. Citric acid is especially good if you use other fruits/berries that are very sweet.

*For our cup-based readers, it's about 1 cup (US) + 2-3 teaspoons on top of that.

I’ll try using the frozen berries for juice then.
The agar is so going to give me biology lab flash backs. =)

 

[seela]

C-food.
Cauliflower-cheddarballs and cod.

 

[IrisAlthea]

C-food.
Cauliflower-cheddarballs and cod.

I love your ways of coming up with food to eat, book to read and movies to watch.
Plans all gone out the window today. Will have to find something to eat I guess.
Somehow I now feel that I want cheese doodles. I think it may have been the cheddarballs that did it.