Pedro Posted February 4, 2023 Author Share Posted February 4, 2023 Sofia’s very portuguese tomato and pea rice, pork with mustard sauce, and balsamic caramelised shalots. A perfectly comforting and tasty dinner. 5 Link to comment Share on other sites More sharing options...
Clive Posted February 4, 2023 Share Posted February 4, 2023 1 minute ago, Pedro said: Sofia’s very portuguese tomato and pea rice, pork with mustard sauce, and balsamic caramelised shalots. A perfectly comforting and tasty dinner. Enjoy @Batman....... Compliment to the Chef ................@Sofia 1 1 Link to comment Share on other sites More sharing options...
Pedro Posted February 4, 2023 Author Share Posted February 4, 2023 5 minutes ago, Clive said: Enjoy @Batman....... Compliment to the Chef ................@Sofia 1 Link to comment Share on other sites More sharing options...
Six30 Posted February 4, 2023 Share Posted February 4, 2023 I just had Mutton curry and rice and peas, from the jerk chicken cafe.... i must say it was a treat. 6 Link to comment Share on other sites More sharing options...
skyrider Posted February 4, 2023 Share Posted February 4, 2023 2 hours ago, Pedro said: Sofia’s very portuguese tomato and pea rice, pork with mustard sauce, and balsamic caramelised shalots. A perfectly comforting and tasty dinner. i could eat that right now Link to comment Share on other sites More sharing options...
Pedro Posted February 4, 2023 Author Share Posted February 4, 2023 Today’s first dish for dinner was an amazing carrot salad with spices and orange juice dressing, and fresh sausage meatballs. I just finished that and it was delicious. Next it’s a Portuguese staple, Caldo Verde, perfect soup for a late dinner at the end of a cold day. 4 Link to comment Share on other sites More sharing options...
Pedro Posted February 5, 2023 Author Share Posted February 5, 2023 Caldo Verde, it’s a soup, potato and onions on the base, chorizo, and lots of thinly sliced cabbage. Soul food. Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted February 5, 2023 Share Posted February 5, 2023 32 minutes ago, Pedro said: Caldo Verde, it’s a soup, potato and onions on the base, chorizo, and lots of thinly sliced cabbage. Soul food. Is it cabbage or greens? Link to comment Share on other sites More sharing options...
Pedro Posted February 5, 2023 Author Share Posted February 5, 2023 1 hour ago, Slowlycatchymonkey said: Is it cabbage or greens? Cabbage. Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted February 5, 2023 Share Posted February 5, 2023 5 hours ago, Pedro said: Cabbage. Hmm That brassica’s not a cabbage in the uk. I’m thinking maybe it’s what we’d call Collard Greens. 2 Link to comment Share on other sites More sharing options...
Sofia Posted February 5, 2023 Share Posted February 5, 2023 4 hours ago, Slowlycatchymonkey said: Hmm That brassica’s not a cabbage in the uk. I’m thinking maybe it’s what we’d call Collard Greens. You are 100% correct! 1 Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted February 5, 2023 Share Posted February 5, 2023 47 minutes ago, Sofia said: You are 100% correct! Thanks Link to comment Share on other sites More sharing options...
Pedro Posted February 7, 2023 Author Share Posted February 7, 2023 @Slowlycatchymonkey I have tried Berber coffee for the first time this year in Morocco, and have been trying to replicate it a few times now. It'll put a whole new twist on black coffee and you'll like it if you like fragrant spices. It's not meant to be expresso thick so I make it in a french press: use the usual amount of coffee that you would for a strong cup, but then add spices to the ground coffee before adding and mixing the water as normal. All of them are optional but I have tried it this way and like it: pinch of rock sea salt, coursely ground black pepper, ground cinnamon (more than the others), , ground nutmeg, ground ginger, ground cardamom (less than the others), and from there on invent within reason. Small amounts of each. A couple of mint leaves go well as well. Mix it and try it that way, no sugar needed for me and the cinnamon takes care of that, but pretty sure most rural Moroccans will add plenty of sugar to it. It'll be a different coffee experience. 2 Link to comment Share on other sites More sharing options...
boboneleg Posted February 7, 2023 Share Posted February 7, 2023 Breakfast, out for a ride 4 Link to comment Share on other sites More sharing options...
Slowlycatchymonkey Posted February 7, 2023 Share Posted February 7, 2023 3 hours ago, Pedro said: @Slowlycatchymonkey I have tried Berber coffee for the first time this year in Morocco, and have been trying to replicate it a few times now. It'll put a whole new twist on black coffee and you'll like it if you like fragrant spices. It's not meant to be expresso thick so I make it in a french press: use the usual amount of coffee that you would for a strong cup, but then add spices to the ground coffee before adding and mixing the water as normal. All of them are optional but I have tried it this way and like it: pinch of rock sea salt, coursely ground black pepper, ground cinnamon (more than the others), , ground nutmeg, ground ginger, ground cardamom (less than the others), and from there on invent within reason. Small amounts of each. A couple of mint leaves go well as well. Mix it and try it that way, no sugar needed for me and the cinnamon takes care of that, but pretty sure most rural Moroccans will add plenty of sugar to it. It'll be a different coffee experience. Sounds like it might do the trick nicely. Definitely worth giving a go. I’ll book it into experimental kitchen and report back. Thanks Link to comment Share on other sites More sharing options...
Pedro Posted February 11, 2023 Author Share Posted February 11, 2023 Portobello mushrooms spaghetti. 5 Link to comment Share on other sites More sharing options...
Pedro Posted February 17, 2023 Author Share Posted February 17, 2023 Fusilli Brocolli, made including all the leaves and stalks, quite spicy too using a whole chili. More green and cabbagy than normal italian but I liked it, healthier. Leftover codfish and potatoes with boiled eggs, pepper and olives from my tree. This was quite great, really. Original codfish and potatoes, lots of onion and semi caramelized garlic, comfort food if you're Portuguese. 4 Link to comment Share on other sites More sharing options...
Pedro Posted February 20, 2023 Author Share Posted February 20, 2023 Yesterday's tagliatelle alla pizzaiolo. The pasta used for the sauce made by my neighbour next door, the olives , the decorative mint leave, and the rosemary used to fragrant the sauce all from my garden. I liked that. 4 Link to comment Share on other sites More sharing options...
boboneleg Posted February 20, 2023 Share Posted February 20, 2023 1 hour ago, Pedro said: Yesterday's tagliatelle alla pizzaiolo. The pasta used for the sauce made by my neighbour next door, the olives , the decorative mint leave, and the rosemary used to fragrant the sauce all from my garden. I liked that. That must be a Potuguese sized portion , it's certainly not an Italian sized portion 3 Link to comment Share on other sites More sharing options...
Pedro Posted February 20, 2023 Author Share Posted February 20, 2023 6 minutes ago, boboneleg said: That must be a Potuguese sized portion , it's certainly not an Italian sized portion I try to make food pretty on the plate 1 3 Link to comment Share on other sites More sharing options...
Sofia Posted February 20, 2023 Share Posted February 20, 2023 5 hours ago, Pedro said: Yesterday's tagliatelle alla pizzaiolo. The pasta used for the sauce made by my neighbour next door, the olives , the decorative mint leave, and the rosemary used to fragrant the sauce all from my garden. I liked that. This is a Sofia size portion, I eat very little. It was D-E-L-I-C-I-O-U-S! 2 Link to comment Share on other sites More sharing options...
Pedro Posted February 23, 2023 Author Share Posted February 23, 2023 Shakshuka, it's spicy and comforting and full of tomatoness. Coriander from my garden made it better. You have it with crunchy toast. Had a load of carrots, onions, and didn't want to leave that home so decided to cook a rice with them. Roasted the onions and the carrots in the oven with a few spices, got a few bit of garlic to caramelize inside the skins, rosemary from the garden and olive oil, then made a rice on top of that. Used some saffron that I bought in Morocco, too. 3 Link to comment Share on other sites More sharing options...
Catteeclan Posted February 23, 2023 Share Posted February 23, 2023 44 minutes ago, Pedro said: Shakshuka, it's spicy and comforting and full of tomatoness. Coriander from my garden made it better. You have it with crunchy toast. Had a load of carrots, onions, and didn't want to leave that home so decided to cook a rice with them. Roasted the onions and the carrots in the oven with a few spices, got a few bit of garlic to caramelize inside the skins, rosemary from the garden and olive oil, then made a rice on top of that. Used some saffron that I bought in Morocco, too. Political tomato post, ban him. 5 Link to comment Share on other sites More sharing options...
Pedro Posted February 23, 2023 Author Share Posted February 23, 2023 1 minute ago, Catteeclan said: Political tomato post, ban him. Actually, it was canned passata from Italy, you can buy that too surely. 1 Link to comment Share on other sites More sharing options...
Catteeclan Posted February 23, 2023 Share Posted February 23, 2023 Just now, Pedro said: Actually, it was canned passata from Italy, you can buy that too surely. Prob not at the mo. Not tat I'd eat it anyway. 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now