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In Spain, there is a way of eating that is called 'ir de tapas' (to go round the bars)
Tapa is a wide variety of small snacks. Customers can order many different tapas and combine them to make a complete meal. [hidden image - please register] |
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One of my favorites, orecchiette alle cime di rapa, a typical dish from region Apulia (Puglia in italian).
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Other one of my specialities.
Eggplants baked. With tuna, egg and cheese. [hidden image - please register] |
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LeahLuv wrote:Well dazaman, looking at those pics make me I'm amazed at how many don't know the difference between shepherds pie and cottage pie, which i do a variation of   cottage of course is beef mince and shepherds pie is lamb, i found that just adding mashed potato can make it dry, so i mash them with almost equal quantity of turnip and so adding a little moisture, plus gives the flavour more depth for my taste at least, like in your pic, i also grate some cheese over it and put in the oven to create the desired crust but again, the moisture still there  [hidden link - please register] |
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dazaman wrote:I believe in home cooked food rather than takeaways, i can't say that about the ribeye steak with bell peppers, onions, tomatoes and mushrooms, but it does not stop me trying to recreate takeaways Well dazaman, looking at those pics make me  And it isn´t true that the English cuisine is not that great. They have many nice food. I visit your country and Ireland many times and did enjoy the food. (except breakfast, a little bit to much for the morning ).Sheperd's Pie ( I think it´s from Ireland) [hidden image - please register] 1 tbsp sunflower oil 1 large onion, chopped 2-3 medium carrots, chopped 500g pack lamb mince 2 tbsp tomato purée large splash Worcestershire sauce 500ml beef stock 900g potatoes, cut into chunks 85g butter 3 tbsp milk |
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I believe in home cooked food rather than takeaways, i can't say that about the ribeye steak with bell peppers, onions, tomatoes and mushrooms, but it does not stop me trying to recreate takeaways
so heres some i guess that i'm happy with the results, btw the pizza was not meant to create an italian version before our italian members tell me its nothing like the chocolate bar was one dark chocolate and one milk chocolate bar melted the filling with 1 crunchy bar and some salted peanuts good combination, the burgers, sadly the meat shrunk too much to view under the bun, but trust me it was very very nice, mainly the bigmac attempt the last was burger and onion rings.I repeat, these are homemade by me, all vanished quick [hidden link - please register] [hidden link - please register] [hidden link - please register] [hidden link - please register] [hidden link - please register] |
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Hey, maurois, sees that you have eaten it.
Sure that your grandmother was doing well the soup of garlic, but, the soup of garlic, done by me, is unbeatable.
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kyke50 wrote:A soup Grandma. I think, not, I am sure, My GrandMother Garlic Soup was the best....nothing is better in the winter, imposible. 
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A soup Grandma.
Garlic soup. Very simple to make: bread (dry and hard), water, olive oil, not spicy red pepper, garlic and eggs. All that this soup is simple, it has good. [hidden image - please register] |
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kyke50 wrote:Hi, daz, that good aspect has that one stir fry. Thats why i like stir fry, you use what you have if you only have bell peppers and onions, but have the correct sauces and five spice, you have a great vegetarian meal added to either rice or noodles, sometimes i use spaghetti instead of noodles. Only your cupboard and imagination stops you Btw that dish looks and sounds worthy of eating, mothers are the best for inventing tasty things
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Hi, daz, that good aspect has that one stir fry.
That has reminded to me the stir fry one that my mother was doing but how is life in Mediterranean zone, she did it with mushrooms, prawns and tender garlics. [hidden image - please register] |
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I think throughout my time, the best food i make is stir fry, beef being my preferred meat and not pork as some would use it more, and to be honest i see some asian food as a work of art too, but when done right, it vanishes very quickly from my plate
it can be made how you want it as only restrictions are what you have in your cupboard or lack of imagination [hidden link - please register] |
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kyke50
Fabada Asturiana It seems good, very good.
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@ Karras
Fabada Asturiana (Asturian bean stew) Very similar to Fasolada, but adding pork, hard pork sausage and blood sausage. [hidden image - please register] |
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