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

[KimGordon67]

In a desperate attempt to lose some menopausal weight, I have resorted to actually dieting for the first time in my life. Which means recording the calories of every single thing I eat, and spending time calculating the total calories in the things I cook. If you're looking for a way to suck the fun out of cooking (and really, just life in general), this is it.

 

[seela]

Mm, biskvier! My mother in law makes them by putting two bottoms together with the buttercream between them, kind of like an oversize macron. Then she dips half in chocolate. Easier than the usual way to get them to look reasonably good. I think it gets the proportions wrong though - for me that trumps looks.

We had lightly sugar and salt cured cod, cooked in the oven served with bacon, a parsnip and potatoe mash and tomatoes.
It’s not often that we cook that involved meals for both lunch and dinner.

Yeah, I can imagine that would make them easier to handle. I only made four so there wasn’t much of a chance of a learning curve for me either. It was such a spur of the moment thing, too. I had almond flour that I had to use, didn’t know what to do with it, so I made almond paste and then had to figure out what to do with that.

Luckily I remembered biskvier, although I had never made them before. I used what I had at home to make them, so I made lemon curd and lemon buttercream and white chocolate coating. They were really tasty but they looked like poop emojis except white.

 

[KimGordon67]

Braised lamb shank with cauliflower puree. And maybe some green beans, if I can be bothered.

 

[seela]

Today it’s salad with yesterday’s leftover chicken meatballs and ssamjang for lunch.

Eggplant and goats cheese rolls with tomato sauce and oat kernels for dinner. There’s an eggplant theme going!

 

[IrisAlthea]

It was going to be liba pizza but now the one who put it on the menu will be eating elsewhere. Can’t save it for another day either because the liba bread will not keep.
Hmm, what to do?

 

[seela]

It was going to be liba pizza but now the one who put it on the menu will be eating elsewhere. Can’t save it for another day either because the liba bread will not keep.
Hmm, what to do?

Can you freeze it?

We can finally get liba here, too!

 

[IrisAlthea]

Can you freeze it?

We can finally get liba here, too!

Freezing it when it’s fresh works but does impact quality a bit. It really should be eaten today though, so I don’t think it will be ok after freezing and thawing.

Other kid decided to use the liba and stuff it with black bean salsa and guacamole. I can get behind that.

 

[seela]

Omelet with asparagus and prosciutto.

 

[MeekMe]

I made vegetarian lentil soup and some yummy bruschetta on the side. Next I’ll try to make a non vegetarian lentil soup. I rarely cook things like this so it’s fun.

 

[Wonderer67]

Sausage, peppers and onions for dinner tonight. Thoroughly enjoyed it!

 

[KimGordon67]

Tofu and vege stirfry. I finally mastered getting the tofu crispy last night. Now I need to perfect the sauce that is necessarily to make it all delicious.

 

[IrisAlthea]

Chicken fajita with pico di gallo, guacamole, grapefruit, avocado salad and nachos.

 

[Orchidea73]

Sausage and broccoli.

 

[Gem1201]

Friday night is pizza night, my weekly treat, fired up the pizza oven and indulged in soft crisp doughy cheesy meaty goodness

 

[IrisAlthea]

Friday night is pizza night, my weekly treat, fired up the pizza oven and indulged in soft crisp doughy cheesy meaty goodness

Pizza oven...
*dies of envy*

 

[IrisAlthea]

Entrecôte with bacon wrapped fresh local aspargus (aspargi?) and butter spiced with green peppercorn and tomato.

 

[seela]

Zander, peas, parsley butter sauce.

 

[IrisAlthea]

Zander, peas, parsley butter sauce.

I wish I could get over my childhood issues with peas, because they really do work well with fish and are easy to prepare.

 

[Daisy_Love]

Brunch
️

 

[seela]

Mapo tofu and rice.

 

[IrisAlthea]

I did a bit of an experiment today, inspired by a restaurant I don’t get to go to with this pandemic, no travel thing going on.

Sandwiches with cream cheese and horseradish on one half and a mousse made from hot smoked salmon, creme fraiche and white onion on the other.
I decorated with large berry capers, tomato wedges and finely chopped white onion.

We will have this again, I was told.

 

[IrisAlthea]

What is the bread?

A dark slightly sweet rye bread called kavring.

 

[IrisAlthea]

All of this sounds fancy, but if you broke it down, the ingredients are wholesome and good.

Didn’t take long and works when people have to eat at different times.
Daughter had to cancel her workout today. Otherwise I was going to add softboild eggs.
I swear, the logistics around here sometimes...

 

[twister947]

Enjoy it. I’m empty nesting. I still cook for 4.

I eat enough for two...I'll be right over.

 

[IrisAlthea]

Memories from when I was a kid: Sterisches Wurzelfleish.
It’s pork shoulder boiled with bay leaf, vinegar, onion, black pepper corns, celeriac, carrots and parsley root.
The meat is served with separately cooked julienne of the same vegetables.
First time I used the recipe and I’ll tweak it the next time.