Same dish with different flavours...

[smitch Profile]

I had the Honey & Co green shakshouka when I was in London last year. Really enjoyed it even though I’m not normally that keen on dill.

[karadekoolaid Profile]

Curiously enough, I made one of my whatsleftinthefridge quiches today.
I had rough-cut puff pastry; peppers, onions, leeks and some Swiss chard. All together in a frying pan, oodles of butter, cooked very gently. A packet of smoked cheese - far too hard to eat normally, so I grated it all.
Surprisingly, it turned out very well!

[jeral Profile]

I think I'll add puff pastry as a dish as it's usually baked but in many guises be it sweet or savoury. E.g. sausage rolls, apple turnovers, vol-au-vents, savoury Palmiers or cream filled pair as angel's wings, pot pie crust, lattice pie top, cheese straws, meat en croute, apple or berry "strudel" log, tray-bake open tart base.

[Suffs Profile]

Soufflé ... master the technique ... change the flavour ... serve with a green salad ... endless bliss

[Stokey Sue Profile]

I had the Honey & Co green shakshouka when I was in London last year. Really enjoyed it even though I’m not normally that keen on dill.

I’ve heard Itamar from Honey & Co talk about food, but not been yet. Must get round to it

[smitch Profile]

Sue, this was the green shakshouka:

1863D533-BB25-4C42-809E-BB7EF54B8DBA.jpeg (255.84 KiB) Viewed 3174 times

We really enjoyed our breakfast there. The place is tiny though so I’d definitely recommend booking. We didn’t get the ‘big breakfast’ but I would next time, it looked good.

[Stokey Sue Profile]

Looks great smich

[Renee Profile]

I would love that Smitch!