Thank you Never argue with the chef hahaha. Especially one as talented as your Bride. It is my first time of making Gluten Free Spatzel. I make pierogies, pasta, lasagna, and ravioli....so I thought why not. It turned out really well. Very light. I haven't had spatziel in about 18 years - so pretty excited that the restaurant is serving it tonight.
That looks like the ticket, Mel. Mmmmm. You really are a good cook. Just look at all those delicious things you make. Your compliment made my Bride smile. Ta.
Parmesan chicken, green salad and basmatti cooked with a frozen bundle of joy pesto ball ( no pine nuts) and green onion.
Spiral ham is out at 530 for Sunday dinner. How I have so many chores between now and then is the mystery.
I have been wanting to ask about this dinner. I've not heard of hot pot before. You put so much thought into so many choices. What did you enjoy the most? Do you dip or cook items in a pot?
I have not tried it yet. I deal with a sales lady in Beijing and she sent me that photo. China is historically famous for the dish. @Tetters shared a recipe as well, and the UK version has me fascinated. Chinese royalty would serve it at weddings, one king had 1600 of those setups at a private reception. It has my imagination.
I think it is good to remember the recipes that belong to our own countries, and remember that they were probably results of necessity. These days we all have so much and we learn the ways of worldwide chefs and adjust our menus accordingly. Many of the old fashioned menus that became famous here in the UK are very basic and wholesome. I remember as a child that we didn't have access to many ingredients we take for granted today. My paternal grandmother fed a huge family with great difficulty as money was so scarce. She would make a huge wodge of suet pud in a cloth and boil it. When ready she would slice it up into a required number of slices (usually about 26) half would be covered in gravy for dinner, and the other half served up for pudding with a splodge of jam or treacle. Needs must!
I claim the 2 peoples separated by a common language flag of truce. "a huge wodge of suet pud in a cloth" Just need a little help here ...
Ok DM, the best way to explain is in the English Heritage video from the Victorian kitchen. A wodge is a lump of... the video shows a posh version with bacon, mushrooms and onion, but in my grannie's kitchen there was never a lot of choice with extra ingredients. That's why we managed with gravy most of the time. As you'll notice, the same suet pudding can be used with sweet ingredients too.
When i was growing up some of the veg was seasonal. Mom would make a stew, it would be on the hob for a few hours, served with dumplings and plain mashed potatoes.
Hamburger soup and toast tonight. Big day to town today and big travel day to the city tomorrow. Some frozen chili in the fridge for tomorrow night when we get home.
Breaded cod fillet with sweetcorn and baked potato. A side salad, grated beetroot and a lump of strong cheddar cheese.
