podcast is now available in the Random Yummy , Apple Podcast App , Stitcher , and Pocket Casts Please subscribe. Anchor.fm Christmas 2019
I ate well today.
My standard breakfast of a steamed egg and wilted spinach.
Christmas breakfast 2019. Steamed egg and wilted spinach. Lunch
Lunch was an extravaganza of roast turkey with cranberry jelly and gravy, ham and hot English mustard, a spanner crab, mango and avocado salad, plus roast vegetables.
It was superb.
Merry Christmas 2019. Roast turkey with bacon and stuffing, ham with cranberry jelly, and a spanner crab, mango and avocado salad.
There were also smoked salmon blinis for an entrée and chocolate pudding for dessert.
For tea I enjoyed a light meal. It was spam, speck, peas, and cherry tomatoes.
Christmas tea 2019. Spam, speck, peas, and tomatoes. Special gift
Look what I received from a friend.
Yummy Lummy Board Christmas 2019
Leftover slowly roasted lamb shoulder roll
Slowly roasted lamb shoulder roll with fennel salad
Last night I
slowly roasted a lamb shoulder roll. It was a really good meal. I set some of the lamb aside for lunches. I used some today to make my lunch. Ingredients
Leftover lamb Celery Carrot Cream Red wine Worcestershire sauce Dried Italian herbs Almond flakes Crushed peanuts Instructions
Slice a stick of celery and a carrot. Sauté in a non-stick frypan. Finely chop some leftover slowly roasted lamb shoulder roll. Add to the frypan with the celery and carrot. Shake in some dried Italian herbs. Sauté until the lamb starts to caramelise. Add a splash of red wine to deglase the frypan. Add in the cream and some Worcestershire sauce. Add in the almond flakes and crushed peanuts. Serve in a bowl and eat with chopsticks.
Leftover slowly roasted lamb shoulder roll with carrot and celery for Sunday lunch.
Sunday tea. Leftover nood bog.
Leftovers often taste better than the original meal.
For lunch today I had chicken wings.
Chicken wings with Sichuan seasoning
podcast is now available in the Random Yummy , Apple Podcast App , Stitcher , and Pocket Casts Please subscribe. Anchor.fm Leftover nood bog
Leftover nood bog
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Roast chicken wings with Sichuan seasoning
Chicken wings Queensland nut oil Sichuan seasoning Instructions
Put the chicken wings in a bowl Squirt in some Queensland nut oil Shake in some Sichuan seasoning Toss the wings and rub in the oil and seasoning Lay the wings on a rack over a baking tray Cook in a toaster oven for 45 minutes at 200 °C Eat the wings with your fingers
Roast chicken wings with Sichuan seasoning Dinner tonight
Dinner tonight is all about the 🍆
Another light lunch in an effort to stop myself from gaining weight.
Carrot Celery Cheese ( Coon®) Dates Instructions
After my morning walk and consuming a glass of fibre grab a block of cheese, some celery, and a carrot from the refrigerator. Slice and dice everything including a few dates from a container in the pantry. Pack in a Tupperware™ container with an ice brick and take to work. Enjoy lunch while sitting behind a desktop PC reading and replying to e-mails. Additional information
Coon® cheese gets its name from an American,
Edward William Coon.
Tuesday lunch. Brie Carrot Celery Dates Ginger beer
Tasmanian Heritage triple cream brie Carrot Celery Dates Ginger beer Instructions
Slice the brie and put it into a container. Slice the carrot, celery, and dates and put in the same container as the brie. Eat for lunch Extra information
This is a filling yet light lunch with no added sugar
on Anchor.fm podcast
Monday lunch. Leftover sous vide duck with carrot, celery, and dates.
Duck, Carrot, Celery, Dates
Slice the remaining duck breast and put it into a container. Slice the carrot, celery, and dates and put in the same container as the duck. Eat for lunch Extra information
This is a filling yet light lunch with no added sugar
Check out the
Sunday lunch. Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach.
Pan-fried Vegemite Spam, cherry tomatoes, melted cheese, and wilted spinach
In a chat with a friend on Facebook earlier this morning there was mention of Spam and different varieties of Spam. I mentioned that I’d like to see Vegemite Spam.
I cut a slice of Spam and gently and with great love fried it in a frypan until the outside surface had changed colour a little. I set it aside to cool and rest. When the surface of the Spam was cool, I smeared on a little Vegemite. I put some spinach leaves and halved cherry tomatoes into the frypan plus a small handful of grated cheddar cheese. Atop the cheese I added the slice of fried Vegemite smeared Spam. I cooked this for three minutes with a lid on the frypan. The spinach leaves wilted, the cherry tomatoes softened, and the cheese melted.
I’m sure people in England could do this with marmite or promite. I wonder if people in Hawaii, the Republic of Korea, and Japan (big Spam lovers) would like this dish.
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A light lunch of chopped carrot, celery, and dates with slices of Tasmanian Heritage Triple Cream brie.
Brie Carrot Celery Dates Honey
I like a little sweetness with my lunch.
Do you like sweetness with your lunch?
Today’s lunch came from Garran Kitchen.
Steamed duck and Chinese mushrooms from Garran Kitchen
The duck was moist, tender, and delicious. The mushrooms were unctuous. Not enough broccoli though 😢