What did you cook/eat today (March 2018)?

[Elawin]

I don't usually take photos of the pizzas I bring home ...

Definitely the chillies on it! It looks delicious, unlike some of the takeaways we get in the UK. I got one once that even the dog refused to eat, and that is saying something - the dog's a gutbucket

 

[Elawin]

Good call, and so on trend - this arrived in today's post:
View attachment 14907

I'll have to keep an eye out for that. The magazines usually appear on one of the free reading sites (but about a couple of months late - they've just posted the January edition of the UK version).

 

[rascal]

No pics but had friends over last night, garlic bread with sun dried tomato bread, I do mine with home made garlic butter, a friend grows garlic for sale and gives me 3 garlic strings, like the ones in allo allo. I serve with a light dash od sweet chilli sauce on top and wee bit of cheese grilled. With smoked chicken and mushroom fettucine. Dessert was orange drizzle slice, stewed rhubarb ice cream and raspberry coulis. Went down a treat. A few too many rums,lol.
Great night though.

Russ

 

[medtran49]

Carpaccio over arugula with shaved Parm R, burrata with an heirloom tomato, basil salad, and grape stuffed focaccia with prosciutto.

I couldn't wait for dinner.

 

[Morning Glory]

Carpaccio over arugula with shaved Parm R, burrata with an heirloom tomato, basil salad, and grape stuffed focaccia with prosciutto.

That is a very elegant ensemble of ingredients. I love the idea of the grape stuffed focaccia. I've noticed you use grapes quite often in savoury dishes. Its something which has made me think...

 

[The Velvet Curtain]

Carpaccio over arugula with shaved Parm R, burrata with an heirloom tomato, basil salad, and grape stuffed focaccia with prosciutto.

View attachment 14911

I couldn't wait for dinner.

View attachment 14912

Grape stuffed focaccia is new to me, I would like to give it a go, but grapes in savoury dishes have not worked for me before.

 

[medtran49]

That is a very elegant ensemble of ingredients. I love the idea of the grape stuffed focaccia. I've noticed you use grapes quite often in savoury dishes. Its something which has made me think...

It's actually a new thing. I had only used the grapes once before a good while ago in a savory dish. I just thought this focaccia looked good and thought it would go well with the leftover prosciutto we had that needed to be used up. It was a different kind of focaccia dough than I'm used to, it had butter worked into the dough.

 

[detroitdad]

 

[Yorky]

Late lunch or early tea......

Doorstep sarnie 0

• Yorky
• 25 Mar 2018

Doorstep sarnie 2

• Yorky
• 25 Mar 2018

 

[Morning Glory]

I had only used the grapes once before a good while ago in a savory dish.

Could have sworn I'd seen you use them more than once before! Funny how memory works. It must have just stuck in my mind.

 

[The Velvet Curtain]

Light lunch here too, a lump of Melton Mowbrey pie and a slab of handmade West Country Cheddar with a dollop of banana ketchup.

 

[Yorky]

Light lunch here too, a lump of Melton Mowbrey pie and a slab of handmade West Country Cheddar with a dollop of banana ketchup.

 

[detroitdad]

 

[The Velvet Curtain]

View attachment 14927

Eggs Benedict is one of my favourite breakfasts when I'm in a hotel.

 

[Lullabelle]

Dinner this evening, spicy lamb naanwich, the recipe suggests folding the naan to eat but it is just way too messy so we used culery. The white stuff on top is tzatziki to calm the spicyness.