Hi all

Here we have had nearly two months of summer with 22-30 degrees in the shade which is very unusual where I live.

Here is my lunch today - one of my favorites - good and healthy food - petit!

Take a piece of rye bread and spread a thin layer of butter.
Take a fresh potato (cooked the day before) and cut it into slices.
Take a fresh tomato and cut it into slices.
Cover the rye bread with potato slices, then tomato slices.
Put some mayonnaise - alternatively cottage cheese on the potato / tomato slices.
Seasoning: salt and pepper.

Drink: a glass of cold chardonnay wine or a cold beer.

Good appetite

If any want´s to join with one of their favorites, please do

Cheers

 

sounds tasty.. never thought about slicing a potato for a sandwich.. but interesting idea..

then if you have white wine around.. another meal could be some fresh shrimp sauteed with that, a little olive oil, butter
garlic, and shallots..(salt/pepper to your taste ) toss some basil and parsley in at the end.. then boil up a serving of vermicelli.. toss it together, pour up another glass of crisp white .. nom

 

Sounds delicious Herr Durr!! I´ll give it a try one of the comming days

 

hey everyone is out to lunch already..


I'm busy making a sandwich and watching the tie breaker...
excellent match

 

Last edited by a moderator: Jul 11, 2018

Nice! Pasta primavera ce soir.
'tomatos, spring onions, garlic, basil and herb from roof garden, olive oil, pepper & salt, frying pan ...'
*pasta.
bon app!

 

A half-vegetarian snack with two small lager.

 

Last edited: Jul 11, 2018

Begin by making enough basmat rice for 4 people. Heat up a tablespoon of olive oil at the bottom of the pot before you put the dry rice in as it keeps the rice from sticking to the bootom. Flavor it with some bio vegetable bullion (the bio, organic version will have no poisonous MSG. You won't need to add any additional salt.

Start with about 4 tablesponns of olive oil to just slightly cook in a deepish pan that has a cover, without frying, 5 paper thin sliced large cloves of garlic, 1 medium size onion and a goodly amount of ginger. This is to get the flavor of the root spices to fuse with the oil and not to destroy all the healthy goodness. Chop a big tomato into bits and add them into the pan. Add a little salt to taste and continue to do so as you add new ingredients. At this point pour in enough orange juice to keep everything cooking at just a slight boil as well as a couple tablespoons of vinegar. You will keep adding the juice as it reduces so as not to burn it to tbe bottom of the pot. Next add a few more veggies such as thinly sliced carrots, chunks if zucchini, red or green cabbage and some kind of green beans. You will need to add a little more juice as to insure all the new ingredients are cooking in it. Next add in curry powder, as hot and spicy as you can cope with as well as some black pepper to help the turmeric in the curry to absorb into your system, plus, if you like, some cayenne pepper for the hell of it. The tomatoes should by now have broken down and helped to make the sauce thicken. Vegetarians and vegans, add tofu cut up as you favor, omnivores your favorite animal flesh and cook the whole thing with the lid on until it is sufficiently yummy. The rice should be ready now. Serve it all up and enjoy like I did this evening. Beer to wash it all down is optional. Sorry, had I known I would have dropped this into a cooking thread I would have taken pictures.

 

Tonights dinner:



Lamb is one of our favorites - it´s simple and well tasting food:

Grilled lamb

Spoiler

ingredients

1 lamb cherry (about 2 kg)
marinade
5 cloves of garlic
3 stems of rosemary, all the needles from here
5 salvie leaves
1 tablespoon grated lemon peel from an eco lemon
1 teaspoon finely ground ginger
1 tablespoon flour salt
freshly ground pepper

Course of action

If there is a good fat layer on the lamb, then it should be scratched in the cross on the cross. Use a sharp knife and be careful not to cut into the meat - it is only the fat marrow to be scratched.

Dup the lamb chop dry with the kitchen roll and make the marinade

Marinade / rub
Bring all the ingredients into a mortar and bump until it is a fragrant green spice mixture - and you can no longer distinguish rosemary needles or sage leaves in the mixture. Rub the mixture well into the lamb.

Let the lamb cool with marinade for at least 2 hours and preferably up to 24 hours.

Cooking

Place the lamb on the grill and grill it for approx. 1 - 1 1/2 hour - Very much like a step thermometer where the core temperature of the lamb cologne should be 61-63 degrees.

Take the lamb casserole off the grill and allow it to rest for 20-25 minutes before cutting it out into thin slices.

served with new potatoes

 

07/11 - South-Indian style crab curry with roti and rice 'coz that's how my mom taught me to roll.

 

Sounds/looks delicious

My dad actually learned me to cook. He´s 88 years old now, but he can still make some magic from time to time!

 

Sounds really nice but also a bit complicated if you ask me

 

saw one of those at the market this eve...is that a dry rub I see on that? never did a leg of lamb.. but I sure would like to !

edit: oK I saw the spoiler instructions..

it's summer now.. so if you are grilling out.. and have some cold beers around..
a bowl of guacamole is always a plus to get the appetite rolling... recipes are legion
and mostly simple...

enjoy

 

Last edited by a moderator: Jul 12, 2018

Nah, it's easy peasy. Just basically cutting stuff up and putting it in the pan and adding just enough juice to make sure it isn't too superliquidy or sticks and burns like the sunshine in summer. In all it's a 20 minute thing, it's done when the rice is. Tumeric is one of the healthiest things in the world as well as is all the other stuff like garlic and ginger. You don't even really taste the juice, of which one can also use apple or really anything else. If you use meat the sugar in the juice as well as the addition of the vinegar softens up the meat so it is very tender. It isn't fried either so it is not messing you up with the high heat. The lower the temp the better, of course raw being best.

I cook all the meals every day for my family, also did so for a group of 12 friends who would chip in four or five bucks a night for organic farm fresh ingredients in order for me to whip it all up on a nightly basis. Always have, always will.

Bon appetit, mon ami.

 

Last edited by a moderator: Jul 12, 2018

You see, music & food, musicians & cooking ... like white on rice.

 

yes musicians have a good capacity for enjoying what's available in life... but they tend to overdo it..

 

Late.
Tosti.
: )

 

No Fuckin' Way, you don't know what yur talkin' about!

 

ahh really.. I'd say blow it out yer arse.. but that'd be too too easy...

​

 

Last edited by a moderator: Jul 13, 2018

I took a yellow melon which we call it as "spoon melon" in my country. Cut it from half and clean its inside. I take the cores out. So I got two bowls made from melon. Then I put ice cream inside of it. But only tryed with vanilla ice cream, I think it won't be good with other ones. So, I eat it with a spoon. A nice and easy desert to me.

 

Stasera: Melone con prosciutto.