Is this a variation of Pasito?
I donāt know what that is. But pastitsio isnāt a variation of anything. Itās awesome in its own right.
passionfruit soft drink
Looks yum 
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Donāt mind a fried egg - egg and bacon Sanga or Indo style on top of whatever else you are eating. I have a vego daughter - sheās moved out, but Iād always add an egg (often fried) for her - she eats ours but wonāt buy them.
My Chinese dad always beat eggs and cooked them like an instant scrambled egg dish. 30 seconds in a hot wok, turned/mixed constantly and off while still gooey. Great side dish when all your other dishes are done. I do this every time I do stir fries.
But no egg beats a poached one on toast with just salt and pepper, imo.
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Soft boiled and poached eggs are my least favourite way to eat eggs.
Have you tried butter, vegemite (miracle ingredient) and a little squashed avo on the toast under the poached egg? Thatās my go-to.
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Vegemite yes. Avocado yes. At the same time - no!
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Itās a great combo.
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Live adventurously!
No pics but for dinner last night, I started by noticing a stale end of sourdough.
So I made an inauthentic version of a recipe Iād seen on telly of a peasant dish ācime di rapa ā (sorry if mis-spelled).
This is meant to be made with āturnip greensā - I didnāt have these so used some cauliflower inner leaves, a small-med broccoli head and a zucchini. (A pile of broccolini or kale would be as close as youād get in the supermarket - but youād need close to a bunch of broccolini per person if just using that, imo). First I made crumbs out of the sourdough, and added to sautĆ©ed garlic in olive oil and cooked til golden. (Inauthentically I added dried and fresh herbs, and once cooled a little grated Parmesan, and chilli flakes, plus salt and pepper).
Then instead of blanching turnip greens, I sautĆ©ed the sliced veg in two batches with lots of garlic and in a fair bit of olive oil. Added these to some shell pasta (authentic would be hand made āear ā pasta (orecchiette). I left a little pasta water in (as I didnāt have blanching water from the non-existent greens). To make the thin watery sauce stick, I added a tablespoon of the golden bread crumb mix, and stirred.
Serve with more crumb mix generously sprinkled on top.
I think Iāll be doing this as an option to my other stale bread go-to of panzanella. Especially if I do in early summer when there are kale florets/tops aplenty in the garden.
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Is anyone else getting sick of recipes that are intended for general consumption, like recipes in the Age Good Food supplement and on the ABC, that specify ingredients that are not available in most supermarkets? Eg baharat and zaāatar. I had never heard of either; I had no idea what they were; and they arenāt available at Coles or Woolworths. And there is absolutely nothing in the recipe to explain what it is or where to get it, or what you can use instead.
Good sites like Nagiās will explain what eg baharat is, say where you can get it, and give you alternatives if you canāt get it. Itās the ones that donāt that annoy me. Good Food and the ABC should both know better.
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I rarely cook from recipes in any kind of exact way - see above! For me, a recipe is about an approach. But yeah agree that when you see some exotic an u explained ingredient, itās annoying.
I think two things might cause it. One is a writer who wants everyone to know that they think these obscure things are so de rigeur for them that they donāt need explaining, so you must be an absolute pleb if youāre not similarly familiar.
The other thing that I have a touch more sympathy for is that while an individual might have their bucket load of ideas to get across, someone writing for a publication might look back on their āone tray Mediterranean chicken bakeā and realise itās been in the mag eleventy-five times in the last however long. So the only way to get anything novel in is to add powdered Black Sea carp eyeball, or whatever.
Like I say, recipes are broad suggestions about technique for me - I can usually freewheel on the ingredients.
I think you can make your own Baharat mix.
You can. Iāve since looked it up. Itās seven spices, all of which I think are in my pantry. But it would have been nice if the recipe explained that.
I actually did what @davethedon does: I figured that Moroccan cooking was probably not too much different from Lebanese, so I tipped in some Moroccan spice mix from Woolies.
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Itās definitely very similar!!
Im telling you Dave the don is a professional cook and I wont accept any other reality.
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Yep. Only professionals are that adventurous. The rest of us donāt have the skills to do that kind of stuff.