after the misadventure with the bitter melon, i made a picke from it. and while that was cooling, i baked some crumbed chicken and served it up with a curried vegetable stew to act as the sauce, and you can see the cooked and pickled bitter melon on the side.

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Lots of folks enjoy a bit of french toast as a treat, with whipped cream and syrup and fruit and whatnot... me, not so much.

I like it savoury.  

So here's some made using dense sourdough rye bread, with mixed cheese, boerwors sausage, some australian mustard, some herbs, and a nice sweet and spicy balsamic caramelised onion sauce.

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eating vaguely healthy tonight, with this mixed leaf and grain salad, topped with some sautéed red pepper and bacon.

Important part was letting the hot components cool off a bit before mixing it all.

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I Tried Giada De Laurentiis’s Limited-Edition Meal Kits—And They Changed the Way I Cook

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#dining #cooking #diet #food #Italianrecipes #DeLaurentiis #giadadelaurentiis #homechef #Italia #Italian #italianfoodrecipes #italianrecipes #italiano #italy #mealkits
https://www.diningandcooking.com/2565318/i-tried-giada-de-laurentiiss-limited-edition-meal-kits-and-they-changed-the-way-i-cook/

When you stew up a really nice chunky rustic mixed meat and mushroom and red wine ragu and, rather than enjoying it with some pasta, you just randomly decide to serve it on some fresh buttered sourdough instead.

With some very quick and lazy gremalata and a beetroot preserve cuz why not.

Plenty of leftovers... ill do pasta another day when i don’t have a fresh loaf handy.

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just a random chicken and white carrot panzanella with onion jam on top.
not visible: tons of oil and dressing cuz that crusty stale bread needs liquids to absorb :)

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lazy lunch on a working-from-home kinda day, just took some knifework and then loading some trays in the oven, and then a bit of sauce work at the end.
low effort, good results.

Roast vegetables and baked chicken tenders, topped with herbs and a nice red onion, green olive and chilli jam gravy.
No i didn’t know if that was a good combo. But it was, so there.

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Finally starting to slowly get the hang of the sous-vide-and-sear technique.

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