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  1. Top | #21
    Mrs Frizzle gmbteach's Avatar
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    Well, Our kitchen is practically finished and all our stuff is put away so NOW I can cook again and I look forward to sharing recipes with you all.

    Tonight I am making a quick beef curry using a nice piece of rump steak. I am looking forward to grinding my own mix of cumin, coriander and mustard seeds, with a splash of garlic and chilli infused oil to make my marinade.

    Photo to follow.

  2. Top | #22
    Contributor DBT's Avatar
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    Fresh grilled sardines with salad I had in Thessaloniki. Delicious.

    Attached Images Attached Images

  3. Top | #23
    Mrs Frizzle gmbteach's Avatar
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    Quote Originally Posted by gmbteach View Post
    Well, Our kitchen is practically finished and all our stuff is put away so NOW I can cook again and I look forward to sharing recipes with you all.

    Tonight I am making a quick beef curry using a nice piece of rump steak. I am looking forward to grinding my own mix of cumin, coriander and mustard seeds, with a splash of garlic and chilli infused oil to make my marinade.

    Photo to follow.


    Sorry for the poor quality photo. But it was delicious.

  4. Top | #24
    Elder Contributor Underseer's Avatar
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    • steak
    • miso paste
    • sliced jalapeno
    • sliced garlic
    • vegetable oil


    Smear the miso paste on your steaks with a butter knife. Put in a plastic bag with the sliced jalapeno and garlic. Add just enough vegetable oil to spread the flavors around. Push the air out of the bag and refrigerate overnight.

    Warning: miso paste is very salty. Do not add salt.

    Wipe the miso off of the steak before cooking as it will burn otherwise.

  5. Top | #25
    Mrs Frizzle gmbteach's Avatar
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    Over the last 2 months, Bilby and I have rarely had a decent meal due to our kitchen being renovated. I thought I would share the finished product and let you know that we are looking forward to many more delicious and healthy meals.

    BEFORE:


    AFTER:



  6. Top | #26
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  7. Top | #27
    Contributor DBT's Avatar
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    Mixed fried seafood and salad on the canals of Venice.

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  8. Top | #28
    Mrs Frizzle gmbteach's Avatar
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    Quote Originally Posted by DBT View Post
    Mixed fried seafood and salad on the canals of Venice.

    Nice!

  9. Top | #29
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    Quote Originally Posted by Under the Rose View Post
    Quote Originally Posted by spikepipsqueak View Post
    In 57 years I have never managed to make a good meatloaf. They are always dry, and crumble. I can't bring myself to put in as much fat as they seem to need.

    Willing to share your recipe? (I realise these can be sacred, and don't want to push.)
    There is nothing sacred in my recipe box and I am always delighted to share good recipes. This one is a gem as it is always consistent.

    Old-Fashioned Meat Loaf

    Pre-heat oven to 375 F

    Combine and let stand while preparing other ingredients:

    1/4 cup quick-cooking oats
    8 ounces canned diced tomatoes with juice
    1 egg, lightly beaten

    In a large bowl place the following:
    1 lb ground lean beef
    1 lb ground pork
    1/2 cup diced onion
    1/2 cup chopped bell pepper, color of your choice
    1/4 teaspoon ground black pepper

    Add the first lot of ingredients to the second and mush all together. Clean hands are the most effective instrument to use, particularly if you double or triple the recipe.

    Line a large loaf pan with parchment paper and pack in your loaf. Trim off any protruding parchment paper in excess of one inch.

    Topping:
    1/3 cup ketchup
    2 tablespoons brown sugar
    1 tablespoon prepared mustard

    Spoon the topping over your meatloaf and pop into the oven.

    Bake for 1 hour. Remove pan and tip one corner gently to drain off the fat and accumulated liquids. Back into the oven for another 10-15 minutes. Remove from oven, drain any extra liquid and let stand for a few minutes before serving as this helps the loaf retain it's shape. Easy to serve as you just lift it out of the pan with the parchment paper.
    Add wilted spinach to the meat mixture and then you have a gourmet meatloaf.

  10. Top | #30
    Veteran Member Under the Rose's Avatar
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    It must be great to have a kitchen again, gmbteach. Happy cooking!

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