I was cold this morning so it called for an 'oven ' day to warm the place up, this led to:
Potato & butternut squash mash,
Roast potatoes, squash & carrots
Roast beef & onion gravy made from the juices in the meat pan.
Topped off with lightly steamed & buttered spinach...
Almost healthy .
Lunch- sliced beef with gravy served up in an English muffin.
Dinner- pretty much all of the above, minus the muffin.
No pictures, sorry.
Feeling very stuffed though.
I meant to make a traditional rice pudding too- but I forgot all about it :/
We invite my colleague neighbors for Indonesian dinner tonight. Simple classic menus consist of rendang, gado2, fried tofu /Tempe.
The tempe is fresh home made.
I have to say the rendang is not very authentic in several ways,
We can't get small shallots and fresh coconut milk here. So, we use red onions and Thais canned coconut milk which is a bit sweet and contain too much emulsifier.
We don't have enough time and large size wok to stew and simmer 5 kg beef rendang for hours, so the trick is, after simmering for 30 minutes we use oven to slow cook in 3 pyrex bowls wrapped with aluminium foil for 3 hours
The result is very tender and caramelized beef rendang.
We reduce the spiciness too.
Some ingredients, tumeric, galangal, lemon grass, ginger, kffir lime leave, and red chillies pepper are fresh from our garden.