What is for brunch or lunch ?

They tend to be called grape leaves in Spain I believe, not sure why.
www.google.com/url?q=http://mykitcheninspain.blogspot.com/2015/05/grape-leaf-wraps.html&sa=U&sqi=2&ved=2ahUKEwiE94esz5-HAxUgU0EAHYItBkoQFnoECB8QAQ&usg=AOvVaw0UQEl-5YPyyqybiVDgfPcl

From the link:

I asked Fran to bring me all the pruned leaves, before spraying. “What for?” he asked. To make stuffed grape leaves, I told him. Here in southern Spain, this is unheard of. But I’ve been using vine leaves from the arbor ever since I first found a recipe for them in A Book of Middle Eastern Food by Claudia Roden (I have a 1972 Penguin edition).

Our vine was pruned today but I think the prunings went into the recycling bin

Jaxjacky

They tend to be called grape leaves in Spain I believe, not sure why.
www.google.com/url?q=http://mykitcheninspain.blogspot.com/2015/05/grape-leaf-wraps.html&sa=U&sqi=2&ved=2ahUKEwiE94esz5-HAxUgU0EAHYItBkoQFnoECB8QAQ&usg=AOvVaw0UQEl-5YPyyqybiVDgfPcl

Jaxijackey,

This is the oldest Greek Restaurant in The Madrid Centre.

They were delicious ..

Jaxijackey,

The owner Niko told us, that the leaves were imported in jars in extra virgin olive oil .. Niko stuffed them at the Restaurant.

The dish was sublime.

Oh yes!

We can get them in Lidl, especially during Greek Week.

Lidl are also fantastic for little Portuguese custard tarts…….mmm!
I used to buy vine leaves in flat tins in my catering days, stuffed with spicy mince and rice (Dolmades) and served with a fresh tomato sauce, they were a popular starter.

Don't mention the custard tarts
Yum!

Friday - The 12th of July 2024 ..

Our lunch starter today is Prosciutto, the delicate cured ham from the hills of Parma, Emilia Romagna served with fresh seasonal Melon ..

The main: A classic Frittata (omelette) prepared with fennel bulb, red bell pepper, leek, sweet Galician onion, baby spinach leaves, eggs, extra virgin olive oil from Italy, fresh herbs including parsley, thyme and oregano, salt and freshly ground black pepper corns.

Probably sandwiches and fruit for lunch as we have workmen in.
I’m looking at the list in the sandwich thread for inspiration, but probably beef and horseradish for me and with the dreaded pickle for DH.

Mollygo

Probably sandwiches and fruit for lunch as we have workmen in.
I’m looking at the list in the sandwich thread for inspiration, but probably beef and horseradish for me and with the dreaded pickle for DH.

Mollygo,

Enjoy your lunch and have a nice weekend.

My friend Charlie is making us curry tonight.

We’ve got frittata tonight, spring onion, courgette, mushroom, bacon, fresh parsley and Parmesan

Jaxjacky

We’ve got frittata tonight, spring onion, courgette, mushroom, bacon, fresh parsley and Parmesan

We adore well made Fajitas .. Maybe over the weekend I shall make .. Must pick up the wheat Tortillas (allergic to corn). Normally I prepare them similar except instead of bacon, I use finely sliced strips of chicken breast.

I also slice in fine strips red bell pepper ..

Sounds good !!

Must pick up the wheat Tortillas (allergic to corn)
Thst's unusual!

Port Salut cheese and salad for lunch, DH had ham.

Fish of some kind tonight.

kittylester

My friend Charlie is making us curry tonight.

Sounds interesting ..

Never made Curry at home however, we do eat at a lovely Indian Restaurant here in close to the centre of Madrid every 3 months or so.

Nice weekend wishes.

I asked Charlie to make us a fish pie tonight but he said he was too busy looking after celebrity customers.

Would that be Charlie Bigham Callistemon? Tasty but expensive for me.

Sometimes they're on offer, JaxJacky.
I can't stand and cook at the moment.

A rustic melange of locally sourced artisan sausages and seasonal vegetables. Oven baked with the addition of organic feta sprinkled on the finished dish.

Served with Cidre du Pays.

I like the sound of a mélange of sausages for tomorrow too, with colcannon, sliced organic onions and mustard.

Did somebody mention fajitas?
GS2 makes a mean fajita . His big bro (14)‘s speciality is pancakes. D1 is training them well.

Never made Curry at home however, we do eat at a lovely Indian Restaurant here in close to the centre of Madrid every 3 months or so.

This curry is made by my friend Charlie Bigham - really good, cheaper than a takeaway and gf.

I have an Indian friend who ran Indian cookery classes so I am quite good at making them at home - using authentic ingredients - but it's been a very busy week! So, Charlie it is.

By the time you buy spices etc, use them occasionally then throw the rest out because they've gone out of date, messed up the kitchen or paid a lot for a take-away, it's often just as well to let Charlie cook for you.
He clears up too. Very thoughtful.

Agree, calli, especially as there are now only the two of us. Or Spice Tailor.

When I was cooking for all 7 of us it didn't take long to get through the ingredients which I used to buy from lovely local Asian corner shops.

Spice Tailor are great.

I'll look out for them.

I'm lazy, I buy Loyd Grossman jars!