I love making use of seasonal fruits and veggies so that they last throughout the year. So this year my hubby and I decided to try strawberry wine, jam, desserts and preserves. This wine will take 2 months to mature so will add the final pics after two months. But here's the recipe for those who want to try this before the season ends.
Hubby likes fried fish and complains every time he orders it in restaurant and says " they don't anymore food fried fish". At a friend's place he liked it , so I took the recipe and made it. My day is made when he said " Wow this is the best I have ever had" :) Have already made it four times in a month.
So for some reason I was craving goulash last week, but I also had a ton of chili left so it wasn’t until today that I had a chance to make it. Normally you’d dump it on top of potatoes or, if you wanna get mit die fancy machen, spazle, but naturally both of those are slow carb no nos so I went with turnips. To get some slow carbs, and to thicken up the broth I dumped a can of lentils into the mix near the end. I started this in the slow cooker, but moved it to a pot at the end to reduce the sauce
Cooking can bring you back to that far-away country you visited last summer. But did you know that it also lets you travel in time? One of my favorite time-travel destinations is ancient Rome with its (for European palates) astonishingly exotic cuisine. So here’s Dal like you’ve probable never tasted it before.