What's everyone eating this week?

[Alexandria Profile]

Karakoolaide,

Cal Pep is a unique and quite popular ..

Another fun place is Quimet but it is always very crowded (must reserve) ..

He prepares meat on a Fikur, which is a heated bed of nails, sort of looks like a Hibachi, but it is made with upright nails and the Fikur is brought to your table .. Amazing !

Thank you. Have a lovely evening ..

[Alexandria Profile]

Sunday: Lunch today was more or less a brunch ..

Salad was prepared with 6 different type of red and green field greens & lettuce varieties, a half a dozen sun dried tomatoes in Italian Evoo & a sprinkling of Gorgonzola, a drizzle of Italian Bio Evoo and Aged Modena Balsamic Vinegar ..

The main was a pincho (tapa) of Spanish Omelette ( Tortilla Española ) ..

Some Prosecco blonde ( lighter than champagne colored ) which was delighting ..

Have a nice day. Now back to the re-organising the home office ..

[Renee Profile]

I made this Waitrose recipe whilst staying at Colin's. It was so delicious!






Waitrose Cod & Prawns with Fennel & White Wine
Serves 2

INGREDIENTS

20g Duchy Organic English Salted Butter
1 small fennel, thinly sliced, save the fronds
1 trimmed Leek, thinly sliced
150ml dry white wine, such as Californian Chardonnay
½ x 200ml pot half fat French Crème Fraîche
260g pack Icelandic cod loin, cut into thick slices
8 raw extra large king prawns
25g Cooks’ Ingredients Flat Leaf Parsley, chopped

1 Melt the butter in a frying pan or medium casserole and add the fennel and some seasoning. Cover the pan and cook gently for 10 minutes, stirring regularly.

2 Add the sliced leek to the pan and cook (again covered) for 5 minutes more until both leeks and fennel are soft. Tip in the wine and crème fraîche, and simmer with the lid off for around 3 minutes, or until the liquid is reduced by half.

3 Nestle the chunks of fish and prawns into the vegetables. Cover once more, then simmer for 6-8 minutes until the fish is opaque and just flaking and the prawns are pink and opaque. Season, scatter with the fennel fronds and chopped parsley, then serve with good crusty bread.

[Amyw Profile]

That looks delicious Renee, I love fennel and fish together

[Alexandria Profile]

Exquisite ! Renée ..

[dennispc Profile]

Renèe, that does look good. I’ve made a note for future use.

[karadekoolaid Profile]

Ooof, Renée - that looks exquisite!

Today I cooked for ( and ate with) the local Accueil Français.

Samosas, Pollo Makhani , Mung Bean dal, Aubergine Masala, Potatoes and Tomatoes with coconut, Pullao Rice, Raita, Koosmali and Bhatura - plus a rather delightful Rosé and a super chocolate cake! Busy bee again.

[Gillthepainter Profile Website]

Ooooo, nice one Renee. That's looks really good.

Busy busy busy as per usual Clive.
What's Koosmali (I'd rather ask you than google).

[karadekoolaid Profile]

Koosmali is a carrot salad with yoghurt, Gill. Very easy to make and never fails to refresh (or please).
Something like:
400 gms carrots, grated
1 tbsp ghee
pinch of asafoetida ( optional)
1 green chile, finely chopped
2 tsps mustard seeds
1 tsp sugar
1 tsp salt
a cup of plain yoghurt
Crushed peanuts to decorate ( optional)

Heat the ghee in a frying pan, add the pinch of asafoetida and stir. Now add the mustard seeds and fry gently until they begin to pop. Add the grated carrot and mix well. Cook the carrot for a couple of minutes, until it barely changes colour. Remove from the heat and add the chile, the sugar and the salt. Allow to cool before mixing in the yoghurt. Decorated with crushed peanuts.

[Gillthepainter Profile Website]

Now that sounds good. Thanks KKA.

[Alexandria Profile]

Today, we had driven up the Costa Brava to see my parents, inlaws, 2 sons, 2 grandsons, 4 grand parents and 2 daughter in laws

They had quite a bit of rain prior to our arrival ..

So we are spending the weekend catching up ..

We also have a national holiday and a long weekend .. So, truly lovely to walk on the beach ( chilly ) .. Love the autumn .. It is invigorating ..

Lunch:

My mother in law´s traditional absolutely heavenly sensational Marseille version of a Bouillaibaise ..

Of course served with a lovely white from The Rhone Alps, Burgundy region ..

Dinner:

Tapas out ..

Tomorrow my mom and dad shall prepare lunch, which shall be a Fideaù or a Catalan Paella .. We shall all vote !!!

Have a lovely weekend ..

[dennispc Profile]

Member 461 - family + food = fabulous time.

Here we're still doing simple. Weekly fish van had some large trout. Cooked whole in the fat leftover from grilling bacon at lunch time. Season and serve. OH had a slice of white bread with it. Lovely.

[karadekoolaid Profile]

I made an Egg Curry, with piles of onions, powdered almonds and some tiny potatoes, and accompanied that with some Cauliflower Bhajees.
And later on, I´m going to try my hand at stuffed Guajillo Chiles... I´ll let you know how it went!

[Alexandria Profile]

Petronius,

Always a lovely time ..

Have a nice weekend ..

[Alexandria Profile]

Sunday ..

Arròs Rodó Perlat ( a Bio / Eco ) tiny rice grain from L´ Empordà ( Costa Brava ) Paella with Shellfish at my Parents ..



Sautrday Evening ..


A local beach bar which specialises in fresh shellfish and finned fish tapas traditionally prepared quite simply maintaing the taste of the sea ..



Monday ..

Driving back to Barcelona ( home ) and it is back to work ..


Have a nice day and week ahead ..

[Gillthepainter Profile Website]

How were the stuffed chillies?

I made green beans with mustard seed and curry leaves.
Plus cod with ginger chilli and fresh coriander.

Rather pleasing and easy once the prep and pastes were made.

[Amyw Profile]

I think cod lends itself well to currying as absorbs the flavours well and has a nice texture

[karadekoolaid Profile]

Cod Almighty, Gill - that looks good!

Never actually managed to stuff the chiles, because they needed a tomato sauce - and we ran out of tomatoes!! Never mind, maybe Monday or Tuesday!

[Gillthepainter Profile Website]

I find the cod very expensive all of a sudden.
I bought too much also. But 2 pieces always looks so small at the counter.

As someone who's always changing their choice of meal, it happens, Clive.
Luckily, I don't have anyone in the house who raids the fridge, so it's never because something I've bought has been scoffed.

[Joanbunting Profile]

Gorgeous looking fish Renee and Gill. Cod is expensive these days and quite rightly so if is it sustainable

I had a pork roast yeaterday - I coated it in fresh herbs and breadcrums and drizzled it with olive oil - pork in France doesn't have crackling. I served it with garlicky puree potato and buttered savoy cabbage along with balsamic cherry tomatoes and trad HM sage and onion stuffing,

So today I have ingredients for bubble and squeak cakes to serve with a fried egg - our hens are doing really well!
The pork will be minced and added to the rest of the stuffing and some chopped fried apple to make a pie filling.If M is good he might even get some chips with it.