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Cooking on Friday, 15th February 2013

15/02/2013 09:40

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Heidi

member since 02/09/2010
384 posts (ø0.39/day)

Hello everybody,

here it will be leftover lamb with pasta, homemade parsley pesto and a salad.

Greetings
Heidi

15/02/2013 09:54

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Androcles

member since 08/09/2010
1,482 posts (ø1.5/day)

Hi Heidi,

I have made parsley pesto before, but with pine nuts - your pumpkin seeds is an interesting variation - must have a go! I think that parsley pesto is very good stirred into mashed potato and/or had with grilled fish, so that is an idea for today. Decision still to be made! Paella could still be the thought as we did not have it yesterday instead opting for Roast Duck breasts with roast potatoes and orange and balsamic salad - always a domestic favourite.

Best wishes to all,

A.

15/02/2013 10:01

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AGibson

member since 17/04/2008
416 posts (ø0.22/day)

Good morning,

this evening there will be a small variety of Tapas with freshly made alioli and small potatoes boiled in their jacket, Heidi's caper sauce with stuffed eggs, as well as this omelette. I might do a bit of baking, but I haven't decided yet.

Yesterday's lunch in the port was fantastic

: Seafood cocktail, a platter of different seafood like scampi, prawns, langostinos,mussels etc. The main dish was a special rice with lobster. I haven't eaten anything as delicious in a long time, nor will I in the near future

Have a lovely day, all of you.

Angelika

15/02/2013 10:16

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Heidi

member since 02/09/2010
384 posts (ø0.39/day)

Angelika, if you cook the Persian omelette, it tastes better, when you stir-fry leek and nuts a bit, before you add the spiced and whisked eggs.

Heidi

15/02/2013 10:19

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AGibson

member since 17/04/2008
416 posts (ø0.22/day)

This is reall funny Heidi, because I was just thinking about that. With the Spanish or other omelettes I also pre-cook most ingredients. Thank you !

15/02/2013 10:45

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Sir_Baba

member since 27/12/2011
10 posts (ø0.02/day)

Man this omelette looks nice! Maybe I'll try it on Saturday.

Well I got a nice pizza dough waiting for me in my fridge. But I am not so sure about the topping.

Any fancy suggestions fellow chefs?

15/02/2013 10:59

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Heidi

member since 02/09/2010
384 posts (ø0.39/day)

Sir_Baba,

I believe everybody has his own favourite! Mine is thinly spread tomato sauce, topped with thinly sliced mushrooms and Mozzarella cheese and baked at highest heat.

Heidi

15/02/2013 11:08

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AGibson

member since 17/04/2008
416 posts (ø0.22/day)

Hello Christian,

I usually divide my pizza into 4 parts. I might do 1 bit with mushrooms, another with salami, then tuna, maybe bacon.
And all these basic ingredients are then being beautified by other veg like onions, courgettes etc., usually 2 different cheeses.
Let's put it this way: I quite like to pile it all on

15/02/2013 12:50

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Sir_Baba

member since 27/12/2011
10 posts (ø0.02/day)

A divided pizza sounds nice.

I also the Mozzarella suggestion. I guess I will go for three part. Mozzarella, tuna and mushrooms. Hope they do not mix. That could get messy.

15/02/2013 15:01

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Dialog

member since 11/04/2008
424 posts (ø0.23/day)

@Angelika, the souffle was more a gratin, it did not rise because the potatoes were so heavy....

today we had Fish fillets with Okra chips and potatoes, and the beetroots

15/02/2013 19:58

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AGibson

member since 17/04/2008
416 posts (ø0.22/day)

Hi Dialog,

it really sounds quite logical that the potatoes are so heavy!

The beetroot recipe sounds fantastic. I am going to serve beetroot as well as a vegetable tomorrow to go with fish, unfortunateley they are pre-cooked already. It's difficult here sometimes to get them fresh.

Regards,
Angelika

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