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

[Trubbycat]

Umm could you please define "Steaky?"

It refers to the texture. The flesh has a mouthfeel like steak. Tuna and shark are similar.

 

[Nightbird]

It refers to the texture. The flesh has a mouthfeel like steak. Tuna and shark are similar.

Ohh ok Ive never had Shark and only had Canned Tuna..

 

[Trubbycat]

Ohh ok Ive never had Shark and only had Canned Tuna..

Had shark once or twice. Similar to swordfish but oiler. Canned tuna is nothing like the real deal.

 

[seela]

Kimchi! I hope this goes better than my previous attempt.

 

[Supplyanddemand]

My slave made chicken satay today which was nice to come home to.

 

[IrisAlthea]

Dinner and then…


What can I say?
I was left unattended.

ETA: Salmon, feta and onion rolls for lunches to come and then some baklava inspired nut rolls with the left over filodough.

 

[seela]

Eggplant, bok choy and marinated eggs over rice and kimchi.

Edit: added a pic of the leftovers because I forgot to take one of my plate.

 

[IrisAlthea]

Summer cabbage


And I had some almond flour, nectarines and blueberries to use before they go bad, so this is what I created:

 

[seela]

Summer cabbage
View attachment 2350546

And I had some almond flour, nectarines and blueberries to use before they go bad, so this is what I created:
View attachment 2350548View attachment 2350549

This looks really good! I’ve been absolutely devouring cabbage recently in all sorts of forms. It’s just extra tasty this time of year.

Today’s dinner will be Fun Fridge Feast, meaning leftover bits and pieces in a pita bread. There will be at least marinated cabbage and carrot, sesame salmon, radishes and red onion and something saucy, but I’m not sure what kind of a sauce just yet.

 

[IrisAlthea]

This looks really good! I’ve been absolutely devouring cabbage recently in all sorts of forms. It’s just extra tasty this time of year.

Today’s dinner will be Fun Fridge Feast, meaning leftover bits and pieces in a pita bread. There will be at least marinated cabbage and carrot, sesame salmon, radishes and red onion and something saucy, but I’m not sure what kind of a sauce just yet.

Yes, it’s soo juicy and fresh!

We have pita with tuna, cucumber, cabbage and mint yoghurt planned for later this week.

Youngest Miss Althea made breakfast for me, because Mr Althea had work.

It’s baked yoghurt.

Tonight we are visiting the greek restaurant with my parents, mother in law and kids and siblings.

 

[seela]

Yes, it’s soo juicy and fresh!

We have pita with tuna, cucumber, cabbage and mint yoghurt planned for later this week.

Youngest Miss Althea made breakfast for me, because Mr Althea had work.
View attachment 2350761
It’s baked yoghurt.

Tonight we are visiting the greek restaurant with my parents, mother in law and kids and siblings.

That looks yum! I’ve been meaning to try baked yoghurt myself as well, but so far haven’t. Maybe next weekend if it’s not too warm for baking! Do you think Miss Althea might share her recipe and other tips?

Ooh, enjoy the restaurant!

 

[IrisAlthea]

That looks yum! I’ve been meaning to try baked yoghurt myself as well, but so far haven’t. Maybe next weekend if it’s not too warm for baking! Do you think Miss Althea might share her recipe and other tips?

Ooh, enjoy the restaurant!

I asked:

4 eggs
250g turkish yoghurt 10%
1 tsp cornstarch
3 tsp honey
Berries or fruit.

It wasn’t sweet at all though, so if you want sweet you could use more honey or other sweetener.

160°C was what the recipe called for but she turned it up to 180° after a while because patience does not run in our side of the family. Took about 30 min to set, but watch it because I find our oven a bit weird at time.

It was nice at the restaurant. It was the one where we had lunch before you left.

 

[seela]

I asked:

4 eggs
250g turkish yoghurt 10%
1 tsp cornstarch
3 tsp honey
Berries or fruit.

It wasn’t sweet at all though, so if you want sweet you could use more honey or other sweetener.

160°C was what the recipe called for but she turned it up to 180° after a while because patience does not run in our side of the family. Took about 30 min to set, but watch it because I find our oven a bit weird at time.

Thank you! The weather doesn’t look great for using the oven, but I’ll file this under things to try!

It was nice at the restaurant. It was the one where we had lunch before you left.

I thought that might have been the place! It was so cozy and tasty.

 

[IrisAlthea]

I’m so happy with what looks well planned, if you don’t know me that well.

The pita with tuna, mint yoghurt, cucumber and cabbage provided leftovers and I got to have pita with sliced turkey breast provencale and a yoghurt with leftover shredded cheese, cucumber and orange bell pepper.
Yum!

 

[IrisAlthea]

It has been a good food weekend and there are leftovers for lunches too.

Social calendar is hectic during the weeks now with birthdays and graduations and before the vacation times start workrwlated things, so nice with a calm weekend and time to prep for the day to day stuff.

 

[sallysparrow23]

https://imgur.com/a/JH3e4kF

Sourdough fresh from the oven. It smells so warm and cozy in my kitchen now.

 

[seela]

https://imgur.com/a/JH3e4kF

Sourdough fresh from the oven. It smells so warm and cozy in my kitchen now.

This looks amazing!

I’m baking for a little family get together. Parsnip-potato bread rolls currently in the oven, this will go in next.

 

[IrisAlthea]

When things go really sideways but still kind of turn out great:




I was going to make a really big raspberry and white chocholate cream cake but didn’t consider what the added weight would do, so there was a big mudslide.

I put it in a big bowl and called it Carlotte Russe and served it decorated as portions instead.
Very yummy!

 

[BiBunny]

When things go really sideways but still kind of turn out great:

View attachment 2356902
View attachment 2356903

I was going to make a really big raspberry and white chocholate cream cake but didn’t consider what the added weight would do, so there was a big mudslide.

I put it in a big bowl and called it Carlotte Russe and served it decorated as portions instead.
Very yummy!

That looks amazing!

 

[CuriousRick]

When things go really sideways but still kind of turn out great:

View attachment 2356902
View attachment 2356903

I was going to make a really big raspberry and white chocholate cream cake but didn’t consider what the added weight would do, so there was a big mudslide.

I put it in a big bowl and called it Carlotte Russe and served it decorated as portions instead.
Very yummy!

Looks delicious

 

[IrisAlthea]

That looks amazing!

It did have a pretty Jabba de Hutt moment before we managed to transfer it to the bowl.

 

[seela]

When things go really sideways but still kind of turn out great:

View attachment 2356902
View attachment 2356903

I was going to make a really big raspberry and white chocholate cream cake but didn’t consider what the added weight would do, so there was a big mudslide.

I put it in a big bowl and called it Carlotte Russe and served it decorated as portions instead.
Very yummy!

BTDT! It’s really tricky to get a tall cake to stand in place, especially if you don’t (want to) use the plastic tubes that you jam inside the cake to help it stay put.

It does look and sound very tasty, though. I’d eat it happily. I love the little flag decorations.

 

[IrisAlthea]

BTDT! It’s really tricky to get a tall cake to stand in place, especially if you don’t (want to) use the plastic tubes that you jam inside the cake to help it stay put.

It does look and sound very tasty, though. I’d eat it happily. I love the little flag decorations.

It’s the season for the little flag decorations.
It was the chocholate cream from this recipe:
https://recipesofholly.com/white-chocolate-almond-raspberry-cake/2/
I very much underestimated the need for powderwd sugar for stability, but it would have been way too sweet with the full amount.
I will use the cream as was again but if I were to use it for cake, I’d tweek it for stability without added sweetness or make it one layer in a sheet pan. Or throw it in a bowl again.

Yummy leftovers for lunch:

 

[Wonderer67]

I haven’t been on this thread in a long time. But it’s making me hungry!

You are all amazing cooks and bakers (and your kids too!)

 

[seela]

I made an omelet with caramelized onion for lunch and had it with tomato salad that I seasoned with olive herb and zingy balsamic. It hit my current food needs so perfectly. Now, if I only had some ice cream for dessert…