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

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Evening meal

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Leek and mushroom gratin with a side a broad beans. Hubby sized portions! 😍
 
LissaC said:
Another curry from the "660 Curries" book. Once again I am disappointed, this felt a bit lackluster
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I suspect you're accustomed to "classic" Curry Inn curries: Bhoona, Korma, Madras, Jalfrezi, Do-Piaza, Tikka Masala, Dhansak.
I made two more from the 660 Curries this past weekend and was amazed how just ONE spice, for example, can make a dish change. I also used exactly the amount of hot peppers indicated, which makes a big difference.
 
karadekoolaid said:
I suspect you're accustomed to "classic" Curry Inn curries: Bhoona, Korma, Madras, Jalfrezi, Do-Piaza, Tikka Masala, Dhansak.
I made two more from the 660 Curries this past weekend and was amazed how just ONE spice, for example, can make a dish change. I also used exactly the amount of hot peppers indicated, which makes a big difference.
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You're right! Those are all the curries I find here in Portugal. The only ones I don't like are the ones that have cream.
 
LissaC said:
You're right! Those are all the curries I find here in Portugal.
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I was brought up on all those. Prawn vindaloo, Potatoes Madras, Onion Bhajees...
Thing is, they were all "invented" (or sequestered) by a Bangladeshi entrepreneur who originally set up "Curry Inns" in the 1950s. It was a formula: he had gravy No.1, gravy No.2, Gravy No.3, Ingredient No.1, No.2, No.3, etc, and there was little (authentic) cooking involved; just slopping the gravies over the protein and warming them up. a Jalfrezi, for example, was left over protein (usually chicken), madras sauce, extra bell peppers, ginger/garlic sauce, ready!
First time I tasted REAL Indian food, at a cheap restaurant in London, I was really surprised too. Then in 2001, I went to one of the first authentic Indian food places in Chelsea, "Chutney Mary". Unbelievably different from Patel's "Taj Mahal"!
It'll take time, but you'll soon find something you like.
 
SandwichShortOfAPicnic said:
Shame looks great. Are they lacklustre for the same reason? ie not enough spice?

Like most of us I tend to roughly stick to the original recipe the first time but if I taste it at the end and it’s just not floating my boat I have a tiny weeny frying pan that I can cook out some extra spices in and add them in to liven things up.

Then I take a fat pencil or pen if I’m annoyed and write on the book (I know sacrilege 😱) exactly what I did to correct it to suit my tastes.
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I also make notes in original recipe. I dont worry about it as I think my daughter will get all my recipe and she will know the adjustments are correct.

Russ
 
Strawberry Gazpacho soup. The weather was meant to be hot today, but it wasn't but I had 2kg of strawberries that needed eating, so we still had the soup, just with yoghurt instead of sour cream.

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It was delicious. And I am wondering if it would work with raspberries?

Served with a few home grown, hard boiled chooks' eggs... to add a little protein.
 
Moules Frites. Nothing from scratch 😆 a supermarket prepared lighter lunch as there was manual work to be done after.
Skin on fries from the freezer section and prepared mussels in white wine from the chilled shelves. Basic but fast, cheap, easy and worth eating.

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I always make sure the bowls are hot hot hot.
 
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