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Dinner Tonight
Tonight we had stuffed aubergines with tomato and yoghurt sauce with turkish bread, and burgar and chick pea salad. for entrees we had an aubergine dip that I made yesterday, a lot like a baba ganouj but with yoghurt in it too. I almost made the bread last night, thinking the 24 hour no-knead bread would have a great chewiness to go with the dip, but in the end I bought a turkish bread.
The aubergines wereh and grown, and the size of small fists. They hollowed out beautifully, and sat plump and ripe in the sauce and simmered for an hour or so. They were stuffed with lamb, pine nuts, cinnamon, and allspice. Served, they were surrounded by a lake of tomato sauce inset by a generous puddle of yoghurt mixed with tahini.
It was lovely.
Also, with entrees we had our first bottle of Rhubarb Champagne. Chesh was surprised it was pink! It really looked like pink champagne, and it tasted mostly like a lemonade with hints of other flavours. I really liked it, and it bubbled beautifully! I am liking this ! i think i will have to make this regularly, and when we get the outside fridge fixed, have some on hand as often as possible. :-)
The aubergines wereh and grown, and the size of small fists. They hollowed out beautifully, and sat plump and ripe in the sauce and simmered for an hour or so. They were stuffed with lamb, pine nuts, cinnamon, and allspice. Served, they were surrounded by a lake of tomato sauce inset by a generous puddle of yoghurt mixed with tahini.
It was lovely.
Also, with entrees we had our first bottle of Rhubarb Champagne. Chesh was surprised it was pink! It really looked like pink champagne, and it tasted mostly like a lemonade with hints of other flavours. I really liked it, and it bubbled beautifully! I am liking this ! i think i will have to make this regularly, and when we get the outside fridge fixed, have some on hand as often as possible. :-)
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Just gorgeous
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Make sure you assemble at the last moment. I love it when the crunchy bottom bits are still crunchy and just starting to soften with all the juices and OMG I COULD STILL EAT IT EVEN THOUGH I AM STUFFED.
Um.
Ahem.
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:-)
How was yours?
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That sounds -INCREDIBLE- I think I'm going to go and put wine in the fridge and possibly cook dinner.
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It comes from SimpleSavings website, there's a woman there who makes almost all of their own food, and these were her recipes.
WELSH NECTAR
This is made in a plastic bucket
6 lemons(cut up peel and all)
20 cups cold water
3 1/2 cups sugar
11 tablesp cider vinegar
Mix all together in the bucket. Leave for 48 hrs.
Strain and bottle.
It will be ready to drink in about 10 days.
I cap mine down in beer bottles
Rhubarb Champagne(winner at the Royal Hobart Show)
20 cps cold water
1 lemon
3 1/2 cups Rhubarb
3 1/2 cups sugar
11 tablesp cider vinegar
Wash Rhubarb and Lemon don't peel. Cut up roughly. Add to water and sugar. (in a plastic bucket) Stand 48 hours no longer or the Rhubarb will sour.Strain,bottle and cap. Ready in 2 to 3 weeks. Makes 9 beer bottles.
Red Rhubarb = Pink Champagn Green Rhubarb = White Champagne
Cheers Paula
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I need to pick your brain and start doing this!
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:-)