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Leek and potato pie, made by my fabulous cook husband!
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I've never been a big fan of pumpkin... but perhaps it's only because I didn't grow up with it and I was served a very tasteless pumpkin pie as a kid a few times....
But for tonight I foud a can of soup in a drawer, creamy tomato, added some macaroni and heated up yet another garlic bread!
Last edited by This Is The Phantom Lady (October 14, 2015 4:03 pm)
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I was busy today and so I ate my lunch in a restaurant. It was an OK thing, but a bit tasteless and as all restaurant food, it was not that big on real nourishment.
So for dinner I decided on super-quick and very nourishing and tasty Indian recipe - Paneer Bhurji!
I ommited green and red chilli and used a bit of a smoked paprika instead, likewise I substituted an Indian cheese with normal cottage / curd chees. The food was ready in twenty minutes and I ate it with dark bread, to wipe out a tomato sauce with it. It was absolutely delicious, yum!
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Sounds wonderful - and great website, too!
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Harriet wrote:
Sounds wonderful - and great website, too!
Yeah, I recommend that website heartily - the lady conjures up the tastiest food literally out of nothing and it usually takes only a little time to cook.
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Do you make your own paneer?
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I usually substitute it or buy it from our local Indian place (they make some excess they are not using in their restaurant and sell it to the public).
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LOL, I do horrible things in the kitchen, and probably I will use feta cheese, bad bad me
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I've made paneer before, it was quite cheap and easy, although I made a huge mess of my kitchen!
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At the moment I don't feel too tempted to try - I'm afraid I wouldn't have the patience
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Harriet wrote:
LOL, I do horrible things in the kitchen, and probably I will use feta cheese, bad bad me
Feta is very overpowering and tasty, so if I was you, I would really use just "Quark" as it´s called in Germany:
(Milchprodukt)
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Our quark is too soft, probably - and I wouldn't want to start pressing it for better consistence, which might work, though. (I told you, my kitchen skills are a mess
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In Slovakia we can choose between softer and firmer consistency, so I presumed it´s similar in Germany. But I think even softer quark wouldn´t hurt this particular dish - it would be only a bit more runny.
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No, here's just one basic consistency available, unfortunately - you are talking of Tvaroh, aren't you?
Wow, we are becoming experts now!
Last edited by Harriet (October 24, 2015 8:50 pm)
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Harriet wrote:
No, here's just one basic consistency available, unfortunately - you are talking of Tvaroh, aren't you?
Wow, we are getting experts now!
Yes, it´s called Tvaroh where I live. (You´re knowledgable, I´m impressed!)
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(Wikipedia is my friend ... You can find there even the differences between German and Austrian/Hungarian/Slovakian soft cheese culture!!!)
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Harriet wrote:
(Wikipedia is my friend ... You can find there even the differences between German and Austrian/Hungarian/Slovakian soft cheese culture!!!)
LOL, I must read it, it sound very interesting!
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I guess Sherlock would be proud of us, knowledge like this might be handy, some day!
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Harriet wrote:
I guess Sherlock would be proud of us, knowledge like this might be handy, some day!
Yep!
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"No, it was NO feta, it wasn't even Topfen or Tvaroh, it was Quark, soft and runny, which could only mean that the nephew couldn't have done it ..."