Food, glorious, food, thou art so flavourful
With chicken and salmon teriyaki
Sashimi, caviar, tea, we can’t grumble
Spring rolls, salad, part of our food spree
Thou art so savoury, not spicy
With seaweed and cucumber, so pleasant
Edifying, too as we eat with glee
We took our time, enjoying each moment
Shall we compare thee to other foodstuff?
Thou art so heavenly if you ask us
Appreciating thou, we can’t get enough
We give each other treats, not so much fuss
We are looking forward to the next trip
For a change, we might go for fish and chips*
(c) ladyleemanila 2017
* A Sonnet
Baked aubergine. Slice the aubergine, chop the onions and tomatoes, grate some cheese. Oil the pan or dish and put the aubergine, onions, tomatoes, add the grated cheese on top. Put in the preheated oven 180-200 degrees for half an hour or until brown on top.
Chicken with cashew nuts and chillies and egg fried rice. Prepared all ingredients. I was responsible for the fried rice and Him Indoors for the chicken. In a pan, I started with a tin of sweet corn and peppers and added 2 eggs with salt and pepper. Slowly, I added the cooked rice we had last night. For the Singaporean chicken, as Him Indoors calls his recipe, he started by frying some cashew nuts, prepared chillies and spring onions and put them aside. He then fried some chicken breast, added some chillies and soy sauce and put the rest of the ingredients together. We had chilled white wine with them.
Dolmades, my first time to cook and my own version. Ingredients included vine leaves from our garden, minced pork, pine nuts, onions, mints, thyme, dill and other herbs from the garden, salt, pepper, olive oil, lemon, rice. I washed the vine leaves, blanched them in boiling water and drained them in a colander. Soaked the rice in hot water and drained it. Chopped onions and the herbs. Mixed all ingredients in a bowl with my hands. Wrapped them with the leaves loosely and arranged them in a pan with a plate put on top of them so they won’t be undone. Covered with water and lemon juice. Boiled them for 30 to 45 minutes. Best serve hot. Not bad for my first try!
I wanted to have some soup for the cold weather and I found miso paste in the fridge, so I decided to cook fish and vegetable soup. I gathered all ingredients: salmon steaks, onions, tomatoes, mange tout, aubergine, spring onions, garlic, ginger. I sauteed the garlic, ginger and onions, then added the miso paste. Added the fish and the rest of the vegetables. Added vegetable stock, boiled and simmered. Voila! A healthy soup!