Food Adventures Continue!

Eswatini is represented by Liphalishi (Porridge) with Wild Spinach/Vegetable (Bok Choy). Peanut butter and dark leafy greens are always delicious! First time adding potatoes. So good!

Up next, Ethiopia!

#Food #CulinaryAdventures #Cooking #Eswatini #AroundTheWorld #WhatsForSupper

That #quiche has emerged from the oven and is cooling now, as it should be tastiest at around room temp.

Bread loaves are into the still hot oven. K is making a salad of tomatoes, cucumber, Kalamata olives and grilled eggplant.

#whatsForSupper

Well, my lazy supper worked out alright afterall. Didn't feel like shopping or takeout, so it was sausage on the sourdough buns I dug out of the freezer. With the grill hot, I also BBQ'd an aging eggplant for future use, and some of it found its way into a salad.

Sauerkraut and salsa on one sausage bun, and sauerkraut, mustard & mayo in the other. Very summer appropriate, and with a Corona Cero NA beer.

#whatsForSupper #whatsForDinner

Food Adventures Continue!

Czech Republic represented by Czech Beef Goulash (Hovězí guláš) with Bread Dumplings (Czech Houskové knedlíky). This was delicious! I steamed the dumplings, and they turned out so beautifully. Lovely dough to work with. The goulash has a nice kick.

Up next, Denmark!

#Food #AroundTheWorld #CulinaryAdventures #Goulash #CzechRepublic #BreadDumplings #Cooking #WhatsForSupper
Food Adventures Continue!

Cyprus is represented by fried halloumi and fresh pita with a tomato, cucumber, and olive salad. This was my first time making pita bread. Beautiful dough. Fresh pita bread is totally different from store bought. So good. I will be making this again.

Up next, Czech Republic

#Food #AroundTheWorld #CulinaryAdventures #WhatsForSupper #Cyprus #Pita #Halloumi

Supper is accidentally turning into a Mediterranean thing, with lamb burgers, goat's cheese, hummus, salad with feta & Kalamata olives, and some baklava for dessert.

I think I had better go fetch some red wine or I might be violating some international conventions and/or statutes.

#whatsForSupper #whatWasForSupper ?

It's Saturday #whatsForDinner? I should have made some sort of fancy thing, being the weekend, but low-energy me thinks otherwise.

Might be an idea to dig out an easy '70s classic like tuna casserol. Or resort to the '80s staple – a stir fry. (Ugh, the chopping). What's a '90s food cliche? Maybe sun tomato and mushroom linguine followed by a choc lava cake?

#WhatsForSupper

Cooking for one tonight, so it's livvvaaahhh niiight!

My SO will occasionally tolerate a liver-and-onions meal, but it rarely happens, other than when she's otherwise engaged.

Serving it up with an onions and mushrooms, a baked potato, beets, carrots.

#whatsForSupper #whatsForDinner #liverAndOnions

Down tools for the day and now making some bread, and also some tortillas for supper.

We got some of the *blue* corn masa last time we restocked, so that should be a little more fun than the usual stuff.

Bean burritos for supper. That'll put an extra boost in the snow shoveling tomorrow.

#tortillas #masaFlour #whatsForSupper

Food adventures continue!

As I had done a lime pie for Belize already, when we decided to do a meal and a dessert for each country, I had a savory dish to make up.

Belize is represented by Belizean Meat Pies.

For this recipe, I made three spice blends: Maggi Consomme Powder (used on sautéed spinach for lunch and so good), Lawry’s Seasoned Salt, and Red Recado (Achiote or Annatto Paste). One of my favourite things about this adventure has been the impact on my spice rack. These pies were delicious. I usually err on the side of caution when rolling out pastry, so my crusts are a little thicker than the pictures that came with the recipe, but still tasty and flaky. I made extra filling – it went beautifully with pasta for lunch. This was enjoyed by everyone!

#AroundTheWorld #Food #CulinaryAdventures #Belize #MeatPie #WhatsForSupper #MyKitchen #Cooking