What did you cook or eat today (March 2023)?

I'm write up the recipes tomorrow, but this was hubby's birthday meal (minus the darned electricity yet again! )

I had everything ready for the Persian Saffron Rice Cake to be cooked in the hour after the electricity came back including having soaked and partially cooked the basmati rice in advance.

BBQ lit and cooking

BBQ lit and cooking


Tahchin (Persian Saffron Rice Cake) turned out

Tahchin (Persian Saffron Rice Cake) turned out


Tahchin (Persian Saffron Rice Cake)

Tahchin (Persian Saffron Rice Cake)


Evening meal

Evening meal

Tahchin (Persian Saffron Rice Cake) served with BBQ cauliflower, broccoli, carrot tomatoes and...

Tahchin (Persian Saffron Rice Cake) served with BBQ cauliflower, broccoli, carrot tomatoes and miso glazed tofu.

I managed to get the cake made this morning before we lost elecriticty. I just needed the food processor to make the base more easily. The rest I did with hot water which I could have used my trangia (camping stove) or the BBQ for if needed...

The whole Tofu Chocolate Cake

The whole Tofu Chocolate Cake


The whole Tofu Chocolate Cake

The whole Tofu Chocolate Cake

8 servings

Tofu Chocolate cake slice

Tofu Chocolate cake slice

Vegan and gluten free

Luckily the cake only needed to "set" in order to solidify, so the fridge did what I needed without electricity. The cake base is "accidentally" gluten free. We prefer this base to the original, but the actual "cake" part is made with silken tofu, maple syrup, lots and lots of dark chocolate, a tiny amount of coconut cream and a tiny amount of deodorised coconut oil. Even tofu haters have no idea that this cake is made with tofu!
 
SatNavSaysStraightOn said:
I'm write up the recipes tomorrow, but this was hubby's birthday meal (minus the darned electricity yet again! )

I had everything ready for the Persian Saffron Rice Cake to be cooked in the hour after the electricity came back including having soaked and partially cooked the basmati rice in advance.

BBQ lit and cooking

BBQ lit and cooking


Tahchin (Persian Saffron Rice Cake) turned out

Tahchin (Persian Saffron Rice Cake) turned out


Tahchin (Persian Saffron Rice Cake)

Tahchin (Persian Saffron Rice Cake)


Evening meal

Evening meal

Tahchin (Persian Saffron Rice Cake) served with BBQ cauliflower, broccoli, carrot tomatoes and...

Tahchin (Persian Saffron Rice Cake) served with BBQ cauliflower, broccoli, carrot tomatoes and miso glazed tofu.

I managed to get the cake made this morning before we lost elecriticty. I just needed the food processor to make the base more easily. The rest I did with hot water which I could have used my trangia (camping stove) or the BBQ for if needed...

The whole Tofu Chocolate Cake

The whole Tofu Chocolate Cake


The whole Tofu Chocolate Cake

The whole Tofu Chocolate Cake

8 servings

Tofu Chocolate cake slice

Tofu Chocolate cake slice

Vegan and gluten free

Luckily the cake only needed to "set" in order to solidify, so the fridge did what I needed without electricity. The cake base is "accidentally" gluten free. We prefer this base to the original, but the actual "cake" part is made with silken tofu, maple syrup, lots and lots of dark chocolate, a tiny amount of coconut cream and a tiny amount of deodorised coconut oil. Even tofu haters have no idea that this cake is made with tofu!
Click to expand...
Your persian rice cake looks amazing!
 
LissaC said:
Your persian rice cake looks amazing!
Click to expand...
Thank you. First time I've made it. I had to make it up a touch because of recipes including meat or ingredients I didn't have and obviously not being dairy free etc (this is dairy free vegetarian), so this was a stripped back, bare version with about ½ the oil it is meant to have in it. I was really surprised how well it held together. It needs a tweak, but I reckon I've got it worked out. I am thinking it wood work really well with a garlicky creamy mushroom filling (it's usually got a chicken or lamb filling hidden inside the rice apparently though there are versions of it without).
 
SatNavSaysStraightOn said:
Thank you. First time I've made it. I had to make it up a touch because of recipes including meat or ingredients I didn't have and obviously not being dairy free etc (this is dairy free vegetarian), so this was a stripped back, bare version with about ½ the oil it is meant to have in it. I was really surprised how well it held together. It needs a tweak, but I reckon I've got it worked out. I am thinking it wood work really well with a garlicky creamy mushroom filling (it's usually got a chicken or lamb filling hidden inside the rice apparently though there are versions of it without).
Click to expand...
Yes, when I traveled in Iran I had the version without any filling. It was usually served as a side to the main protein in the dish.
 
LissaC said:
Yes, when I traveled in Iran I had the version without any filling. It was usually served as a side to the main protein in the dish.
Click to expand...
I'm working on finding a better source for my saffron. Fed up of paying silly amounts for 0.5g or the very occasional 1g container. I've got a couple of options online that I've not used before but ratings are good for those companies, where 10g is around $95‐$100 aussie dollars (£50) which would make it grade B (or 2) saffron. My current saffron is grade B and cost me $14 for 1g. It is much much better than the previous saffron I purchased ($11 for 0.5g), so I have an idea of what to expect for decent (aka not fake) saffron. I've also planted some saffron crocuses (can't believe I used to have hundreds of them back in the UK and never used it! Lol). They'll start flowering this autumn but I only have 9 corms in the ground so it will not harvest much! Lol. I'll buy some each year and plant more I think. They grow well here with the high temps and dry periods and the area they are in is well drained and sheltered but right by the door so I can see when they flower and harvest immediately. I think any little amount I can harvest will help!
 
Beetroot mash, onion gravy and a homemade beef burger
1660733085557.jpg

And a slice of my lemon cheesecake for dessert.
20230315_122526.jpg
 
SatNavSaysStraightOn said:
I'm working on finding a better source for my saffron. Fed up of paying silly amounts for 0.5g or the very occasional 1g container. I've got a couple of options online that I've not used before but ratings are good for those companies, where 10g is around $95‐$100 aussie dollars (£50) which would make it grade B (or 2) saffron. My current saffron is grade B and cost me $14 for 1g. It is much much better than the previous saffron I purchased ($11 for 0.5g), so I have an idea of what to expect for decent (aka not fake) saffron. I've also planted some saffron crocuses (can't believe I used to have hundreds of them back in the UK and never used it! Lol). They'll start flowering this autumn but I only have 9 corms in the ground so it will not harvest much! Lol. I'll buy some each year and plant more I think. They grow well here with the high temps and dry periods and the area they are in is well drained and sheltered but right by the door so I can see when they flower and harvest immediately. I think any little amount I can harvest will help!
Click to expand...
I will ask my Canberra friend who is mad on Persian food the name of the shop she goes to for middle eastern ingredients

I find the Persian markets around Sydney normally have 1g for around $6.

I haven’t purchased any for a while so like everything else it’s probably gone up.
 
Stuffed shells, ricotta, mozzarella, ParmR, basil, egg, and mini garlic rolls. Sauce was rest of Barilla marinara that Craig had purchased to go with his stromboli last week since he didn't particularly like the shop's sauce. Had a small salad before.
20230315_190318.jpg
 
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