Meat and two veg 2

Somehow, when Nat cooks the steak it's "Beef Porterhouse Steak with....". But when I make it, it's just "Meat and two veg". I lack finesse I think.

I did manage to make delicious onions to go with it though: Onions in half rings, cooked with a splash of both Worcestershire sauce and white wine vinegar, and a little salt. Yum!

Calzone

I don't know the technicalities of calzone, but this was pretty nice. It was nice to have something different. I used my Nice Buns recipe and rolled it out and filled it, next time I'll use a heavier dough maybe? Don't know.

Quote from Nat: "There's definitely room for improvement, but it's good". Which is pretty much spot on.

Room for improvement:

- Find a way to make sure all the dough on the bottom is cooked

- Make the sauce more tomatoey

- See if we can get more filling to bread ratio, even though I think it was pretty perfect, Nat would like more filling.

- Some sort of glaze on the bread would be nice

- Do it all much, much faster

Pork and Bok Choy

Nat stir fried up this simple number tonight. I go nuts for it because it uses oyster sauce which is DELICIOUS. That's how people make delicious stir fry.

This 'n' That and Lasagna

My friend Johanna recently reminisced that one of her favourite dinners growing up was what her mother called "This 'n' That": a plateful of leftovers and whatever was left in the kitchen pretty much. This is what the kids had for dinner,

(broccoli, water, yoghurt, peaches, cracker, rehydration liquid for Sadie. She got pretty sick)

(Sadie finishing off a piece of cheese)

(the reject bowl: spaghetti, for the 4th(?) evening this week (the meatballs got eaten), banana, peeled pear, plum)

because the main event wasn't ready in time.

This is the first lasagna we've made at this house, so that's AT LEAST 6 months! It was so good!

But I overdid it with the cream.

Cream in the lasagna? Oh yes we did! After it's all assembled (with uncooked pasta) we bake for 10 min, pour over cream, 10 min more, more cream, 10 min more, more cream, 10 minutes more. Well those were my instructions from Nat. He normally does the "creaming". But I didn't fully understand his description of how much cream to put in. So after baptising the lasagna (by immersion) after the first 1o minutes it took another 40 minutes for the cream to absorb. Or look like it was absorbed.

Lasagna with your cream anyone?

Spaghetti and Meatballs 5

Sorry about the lack of posting recently. We haven't really been eating anything original is the thing. But I thought I'd better post something so here's what we had tonight.

Remember, the best ever meatballs recipe is Rachael Ray's. Give it a whirl.

Corned beef hash

Potatoes

Corned beef (from a can)

1 egg

1/4 cup milk

3 Tbsp mustard

Salt and pepper

Boil and mash potatoes. Add the remaining ingredients and mix well. Fry in oil or butter in a pan in patties until you've got a nice brown on each side. Done!

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Pretty easy really, it's all to taste. But that's what I use to bind it together. We had this with brocolli and tomatoes on the side, but it would fit with almost any vegetables. We also eat it with tomato sauce and mustard.

Nat's steak and mushrooms

Nat made delicious steak tonight with sauteed mushrooms and shallots, fresh/parbaked sour dour and rice as sides. We ate it like an open sandwich, topping the bread with the mushrooms/shallots, then the steak and then mustard. It was really good! Nat sure is good at cooking his steak, I'll tell ya. (With brocolli and carrots also not pictured)