foodie

Burger @ home with a twist. Veal burger with a cheddar cheesw filing with home made onion jam, extra cedar cheese and an sour cream sauce with black olives, pickled cucumbers and garlic.

Trying out Ras el Hanout in a vegetable cuscus (onion, carrot, bell pepper and broccoli) with some simple oven made chicken tights with red pepper.

Spinach doesn’t always look pretty but it’s always healthy. Added in chicken, zucchini and carrots and voila tonight’s dinner.

Experiments night that almost bit me. Chicken liver in yogurt and milk with a touch of bacon and yellow mushrooms enriched by garlic and piri piri flakes. I really dig the full grain pasta, but in my head the sauce would have been a tad lighter and offered a nice contrast.

night. A nice crispy base done separately, yummy filling with lots of veggies (onion, carrots and two types of bell peppers) and just a touch of tomato sauce and mozzarella to keep it togheter.

Finally a pastry wrapped dish that can be easily dippable. The filling is a simple mix of onions (softened a bit with some white wine vinegar) carrots and chicken breast with a touch of cheese that keeps them togheter. The sauce was a bit too tomatoy at the start, but a touch of sour cream balanced it out.

Full grain fusilli with a nice brocolli, corn and pork sauce. Added Greek yogurt and cottage cheese to have a bit of sour to balance de corn.

I am happy that we finally have a cooking brush. Added veggies in the mix as well so it’s also healthy(ish) and the usual refreshing Greek yogurt/cottage cheese mix that today had nice sweet bell peppers in it.

Lasagne with a twist night. Bacon, sausage, onion base then add beef minced meat, carrots, bell peppers and cherry tomatoes sauce. Mozzarella in between and brush it with an egg. (eggcited to have a cooking brush in the house)

Enchilada-ish ‘summer’ rolls. The lentels worked great with the mix pork/beef ground meat, sweet corn, peeled tomatoes sauce and onion. Added a touch of mozzarella to keep them nice and moist and wrapped them in pastry. Cooled them down in a nice yogurt sauce with chopped kalamata olives. ie