What is for brunch or lunch ?

Lamb shank for DH pulled pork for me with a good mix of veg to share. I made Rick Stein's apple strudel for dessert it's buttery and delicious.

Redhead56

Lamb shank for DH pulled pork for me with a good mix of veg to share. I made Rick Stein's apple strudel for dessert it's buttery and delicious.

Wow ! We are gand fans of homemade Apple Strudel.

We always have some during the Christmas Holidays ..

I shall take a look online at Rick Stein´s recipe.

Thank you for mentioning.

Sunday
The 7th of July 2024 ..

Today we shall be having a home made baked Aubergine Lasagne .. The dish substitutes pasta with Aubergine slices.

Always a pleasantry ..

Shall prepare a simple tri color mixed leaf lettuce salad with cherry tomatoes and a home made vinaigrette for our starter.

I think I would call your 'Aubergine Lasagne' Moussaka. Haven't made that for ages.

We are having roast pork spare rib, roast potatoes, cauliflower cheese, honey roasted carrots, gravy and apple sauce - well it's wet, windy and chilly here.

Brunch today - porridge, in July! With blueberries, prunes and banana.

kittylester

I think I would call your 'Aubergine Lasagne' Moussaka. Haven't made that for ages.

Me too!
Used to be a staple “dinner party” dish back in the day.
I LOVE it.

There are quite a few differences between Lasagne with Aubergine layers and Greek Moussaka.

1) The sauce is completely different ..
2) Moussaka normally incorporates lamb and there is not lamb or any type of meat in my dish.
3) Authentic moussaka contains dry red wine. My dish had no wine.
4) It is normal to put a pinch of nutmeg, cayenne pepper in a Moussaka. Been to a wide variety of Greek destinations over the years.
5) My dish did not contain cayenne nor nutmeg, Totally a recipe from Emilia Romagna, Italy - friends who were born and raised in Emilia Romagna.
6) The cheese toppings are also totally different.

So, call it as you wish however, it is not Moussaka ..

Have a nice Sunday,

Sorry Rosiesmaw and Kittylester Frenchgalinspain, is right, it isn’t moussaka but I’d call her version a disappointment especially if it was labelled moussaka.
It’s one reason why I ask for ingredients when I’m abroad.

I always put red wine in my ragù for lasagne and a simple béchamel sauce for both. The addition of nutmeg is to taste but while I agree about the cheese topping (I don’t always bother either) and lamb mince as opposed to beef mince I can’t see all that much difference!
You have to accept regional and personal variations according to taste and IMO one should not be too cheffy about it.

I always add nutmeg to a cheese sauce. DH would think it grounds for divorce.

Surely, recipes are merely guidelines? That's the reason that, if someone asks me for a recipe, I have to say things like 'But, I add more wine, less cream, use chicken thighs rather than breasts...........'

Roast beef, Yorkshire pudding, roast potatoes and parsnips, cauliflower cheese, carrots and hispi cabbage.

(We have AC and GC here)

Frenchgalinspain
Any pictures of the above mentioned dish?

My lunch turned out to be an M &S New York Deli sandwich on rye followed by a custard tart.. well actually two

Always a pleasantry - but why a joke?

I'm doing roast lamb, roast potatoes, carrots, leeks, green beans with gravy and mint sauce...actually cannot wait

We’re having Roast veg and chickpea tagine later - son and DIL bringing it over. I’ve made Blueberry (and other assorted fruits I found in the freezer) crumble, and there’ll be Madagascan vanilla ice cream. Monopoly night

One thing I do miss eating (but not cooking) since being on my own, is a Sunday Roast Dinner! So a friend (also widowed just a few years go) and I are trying out various Gastro pubs around us- purely in the interests of research, of course!
Along with a full English (also Ulster/Scottish) one of the best things in British cooking.

Frenchgalinspain

Sunday
The 7th of July 2024 ..

Today we shall be having a home made baked Aubergine Lasagne .. The dish substitutes pasta with Aubergine slices.

Always a pleasantry ..

Shall prepare a simple tri color mixed leaf lettuce salad with cherry tomatoes and a home made vinaigrette for our starter.

Note, this is my original post. NOTHING said about Greek Moussaka.

This ingredients were:
1) Aubergine sliced into semi thick ovals.
2) Tomato sauce from scratch.
3) Extra virgin olive oil.
4) Salt, black pepper grinded, fresh basil, fresh parsley ..
5) Reggiano Parmigiano ( Parmesan cheese )
6) Mozzarella di bufala
7) Bechamel

Very simple and quite tasty ..

RosiesMaw

My lunch turned out to be an M &S New York Deli sandwich on rye followed by a custard tart.. well actually two

I do not take photographs of weekly lunches as both of us work.

Accident .. typing ..

Petra,

No never take photographs of weekly dishes .. Impossible as both work.

Rosie,

Error this message is for Petra.

My custard tart

I haven't seen custard tarts for ages, it looks lush. Someone keeps bringing in custard doughnuts and Portuguese tarts into work. I've put on weight

My roast was lovely

The cafe in Thorpeness used to do fabulous gf custard tarts. So nice (and rare!) that I had to have 2.

With nutmeg!!!