Profiteroles…I have been making them since I was around ten. I smash them!
savoury – probably spinach and ricotta cannelloni…or aubergine parmigiana…or stuffed peppers…or a big yummy vegetarian shepherd’s pie, lasagne, or moussaka.
Sorry for so much choice there. I make big tray dishes full of flavour and serve them with a big green salad and garlic bread. That’s a typical dinner for guests who come to my place.
I have also branched out pudding wise into chilled and deliciouseroo cheesecakes. I make a double chocolate one, a vanilla one with fruit compotes, a black forest cheesecake, Baileys cheesecake…and my latest creation for Jack is an espresso cheesecake with coffee syrup!
Wow, you sound like quite the cook!! I love cooking too, and it’s funny because I really like making deserts, but I don’t have a sweet tooth, so I always have to wait for special occasions to treat others š
By the way… are you planing to do another Blogging cook off event soon? š
There will be 14 for dinner tomorrow night and I am doing lamb. So Iām hoping my new signature dish is lamb (an Otto Lengi recipe in this instance), but I doubt it.
I really hope that went well, and judging from the pictures you shared of previous parties, I am sure it was a swell evening š And if the lamb is not satisfying to you, just open more wine bottles… People won’t notice š
I was scanning through Instagram and noticed that one of tonightās guests has his portrait in the final of an Australian photography competition (Iāll try to send it to you) and I will have to tease him about it ….
Awww that’s cool… Passing on skills to make comforting food is a must š There’s nothing like Grandma’s cooking, you Ladies are food fairies!! I know both of mine were š
Vegan pizza with caramelized onions, tomato sauce, smoked tofu and a vegan “cheese”. I know it may not sound too appetizing if you are not vegan but it tastes delicious.
You had me at ”caramelized onions” š I must say, I wasn’t a tofu fan, but I had some in a Japanese restaurant last Monday, and it was surprisingly good! I am reconsidering my position about it š
Oh my, Rob… You cracked me up!! LOOOL Just know that good company makes up for any lack of cooking skills, and I am not worried for you about that š xx
Cyranny's Cove 
OOOOOOH…
Profiteroles…I have been making them since I was around ten. I smash them!
savoury – probably spinach and ricotta cannelloni…or aubergine parmigiana…or stuffed peppers…or a big yummy vegetarian shepherd’s pie, lasagne, or moussaka.
Sorry for so much choice there. I make big tray dishes full of flavour and serve them with a big green salad and garlic bread. That’s a typical dinner for guests who come to my place.
I have also branched out pudding wise into chilled and deliciouseroo cheesecakes. I make a double chocolate one, a vanilla one with fruit compotes, a black forest cheesecake, Baileys cheesecake…and my latest creation for Jack is an espresso cheesecake with coffee syrup!
Food coma alert!!!!
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Wow, you sound like quite the cook!! I love cooking too, and it’s funny because I really like making deserts, but I don’t have a sweet tooth, so I always have to wait for special occasions to treat others š
By the way… are you planing to do another Blogging cook off event soon? š
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There will be 14 for dinner tomorrow night and I am doing lamb. So Iām hoping my new signature dish is lamb (an Otto Lengi recipe in this instance), but I doubt it.
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I really hope that went well, and judging from the pictures you shared of previous parties, I am sure it was a swell evening š And if the lamb is not satisfying to you, just open more wine bottles… People won’t notice š
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The dinner is tonight, actually. So I havenāt stuffed anything up, yet.
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Oh, I thought it was on Saturday night š Still a lot of time to get things done, then!
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Never quite enough
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I was scanning through Instagram and noticed that one of tonightās guests has his portrait in the final of an Australian photography competition (Iāll try to send it to you) and I will have to tease him about it ….
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Chicken Curry š
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Yummmm! I love curry… This Quickie is really making me hungry, right now š
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I am hungry now too!! And thinking I need to make some curry again. One meal decided for the week. LOL!
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Today it was showing my grandsons girlfriend how to make Mac and cheese he loves.š
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Awww that’s cool… Passing on skills to make comforting food is a must š There’s nothing like Grandma’s cooking, you Ladies are food fairies!! I know both of mine were š
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š
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Shrimp Scampi over angel hair pasta and cheesy garlic bread. All fresh ingredients.
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Sounds like a killer dish š Yummm… You people are making me so hungry right now! LOL
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LOL! I’m actually making this dish this evening. I’ll pack some up in dry ice and Fedex it to you. Hahaha!!! šš
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seafood pasta, but for Christmas its duck
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Yum yum yum! How much in advance do I have to book, to reserve a seat at your table? š
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no table, no reservation, just pop round, we normally have seafood pasta on a Friday, cause its fish Friday.
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I have a couple. Shrimp ƩtouffƩ, my mashed potatoes, and the simplest yet most amazing apple pie.
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The simplest recepies are the best, when they’re made with love š And I am not worried about that, when you cook for your lovely family!
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Vegan pizza with caramelized onions, tomato sauce, smoked tofu and a vegan “cheese”. I know it may not sound too appetizing if you are not vegan but it tastes delicious.
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You had me at ”caramelized onions” š I must say, I wasn’t a tofu fan, but I had some in a Japanese restaurant last Monday, and it was surprisingly good! I am reconsidering my position about it š
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I make the *best* frozen pizza EVER. I never burn it, and most times I remember to remove the cellophane packaging, too.
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Oh my, Rob… You cracked me up!! LOOOL Just know that good company makes up for any lack of cooking skills, and I am not worried for you about that š xx
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Moussaka. It is a lot of work but worth it at the end. I cook the layers my own style with indian inspired spices
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