Easter egg ice-cream
Lamb tagine with dates and vegies (and a little cous cous on the side. Rushed it to get it on the table at a reasonable hour for Mrs Wellfedup’s early bedtime…and unfortunately therefore undercooked the lamb shoulder. Have made it before with lamb leg which seemed to go all juicy and flaky in a better timeframe, so i guess the shoulder takes a bit more care. Recipe says to simmer for 1.5 hours, to serve 6-8, so i simmered for 40min to serve 2 (with one serve leftovers, as it turned out). So thanks, crap electric stove..!
Strawberry icecream with a syrup swirl added just at the arse-end of the churning. The flash from my camera phone makes it seem very white, but it was of course pink…
There is actually food underneath the guac and cream……..pork tostadas with crumbled feta, tomatoes and the aforementioned. Guac courtesy of Mrs Wellfedup, top notch as always.
Spaghetti with prawns, bacon, tomatoes, zucchini, tomatoes and herbs (sage and thyme, i think). fast becoming my favourite (maybe 2nd to carbonara). Total time is 30min flat. Satisfaction rating: 4 upside down frowns.
Continuing the easy-recipe with sliced finger theme - this is pork saltimbocca with potatoes and carrots and crispy sage. i’d love to proper saltimbocca, but Mrs Wellfedup doesn’t dig on veal. Nice, rich sauce from butter and marsala. Pretty happy with this one - tho the prosciutto from Fourth Village would make anything taste pretty good.
Total time: 30min; satisfaction rating: 4/5 (veal would make it a fiver!). Wine match: syrah rose - ok, i suppose, but for less than $10 you’d have to be happy.
So in between this penne and the previous post, i tried to do a stirfry with my kickarse, supersharp shun knife. as i was chopping coriander, i sliced into my right little finger. long story short, i cut the top of the finger off. only discovered that the following night tho, when i took off the six bandaids i’d applied the night before and the bleeding started again…trip to emergency room, long wait and professional bandaging followed.
So, am now doing what i can with a supposedly sterile dressing on my finger. hence another penne - this with a pepperoni (from woolies deli…. i know, right?) sliced up like a little finger, along with some fresh mozzarella. TBH, i’m not sure the mozzarella really adds anything, it was better melting some into the sauce. maybe a really high-qual mozz would be silky smooth and delicious, but this was just a bit drab. sauce was good tho - usual tomato sauce with some sugar, balsamic and red wine in the mix (obviously i didn’t trust the pepperoni to pull it all off itself…)
Total time - 35min; satisfaction rating: 4/5 (thanks to reliable tom sauce, not to the cheese). Wine match: chianti.
