Top notch, Tony, as usual - and now with baking!:respect:
Happy Birthday to Gerri - hope she's having a great day, and enjoys the sirloin later:cool::birthday:
Marco.
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Top notch, Tony, as usual - and now with baking!:respect:
Happy Birthday to Gerri - hope she's having a great day, and enjoys the sirloin later:cool::birthday:
Marco.
Fresh pasta penne
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Thanks Marco [emoji4]Quote:
Originally Posted by Marco
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Local Sirloin (mines cooked a bit rarer). With ‘healthy dauphinoise’ (no cream) and chargrilled asparagus, broccoli, mushrooms and a thick mustard vinaigrette.
Was very tasty! [emoji4]
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Had a load of carrots to use up, remember many decades ago Mum making Tzimmes. Thought I'd have a go.
https://farm2.staticflickr.com/1813/...541fe54a_c.jpgcarrot tzimmes by A60man, on Flickr
Ingredients that I used.
Carrots, about 1Kg
Apples, 2 medium, (from my garden)
Cinnamon, about two tablespoons
Ground ginger, about half a teaspoon
Salt
Honey, about two tablespoons
Raisins, handful
Came up quite nice, carrots need quite a lot of cooking in this recipe, seems to absorb the flavours better.
My neighbour works as a chef in a Chinese restaurant, sometimes customers don't collect the food they ordered, so he brought me some beef and rice, he would not eat the beef as he's a vegetarian. Had this with the Tzimmes, nice.
nice. had that once. a jewish dish, and quite sweet although the one i had had meat in it too.
looks good Roy.. is that bacon in that?Quote:
Originally Posted by Roy S
Thought that no one would know of it, wrong. I shall do this again, but a little less honey, just to be a bit healthier.Quote:
Originally Posted by struth
Yes, smoked streaky, fried before it went in the sauce, didn't need much salt ;)Quote:
Originally Posted by struth
Bacon, Mmmmmmmmmmmmmmmmmmmm
https://www.youtube.com/watch?v=lizAVmZ43wM