What is for brunch or lunch ?

I think tomorrows brunch/lunch might be bacon bagels WITH tomato ketchup

Mollygo

Banana sandwiches. Mmmmm.

Banana is good for you, isn't it?
I didn't feel like anything else.

Banana sandwiches. Mmmmm.

Oh, custard tarts mmmmmm

A banana sandwich (with apricot jam)
Probably not very healthy.

Dinner was more interesting.

Now you’ve got me Googling and there are other Moussakas!
It seems there is a significant difference between the Turkish and Greek versions of this dish. Namely, the Turkish version is not layered and baked and looks like stew made of equal parts auberigine, tomato, onions and minced meat, and is usually served with the Turkish version of pilaf.
A lighter take on the classic Greek casserole, Egyptian moussaka layers saucy spiced ground beef with onion, bell peppers, garlic, and tender roasted eggplant. With no béchamel sauce, this gluten-free recipe is quick and easy enough for a weeknight.

Every day’s a school day on GN!

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

Is it not Greek by definition?
It would be like specifying Scottish or maybe German Haggis or not-Irish Irish Stew!

kittylester

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

Well it would be rude not to as they’d gone to all that trouble!

With nutmeg!!!

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

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

My custard tart

Accident .. typing ..

Petra,

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

Rosie,

Error this message is for Petra.

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.

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 ..

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.

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

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

Always a pleasantry - but why a joke?

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

Frenchgalinspain
Any pictures of the above mentioned dish?

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

(We have AC and GC here)

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...........'

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.

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.