One pizza made on Friday night has become four meals. This use of leftover pizza is how I’m approaching portion control.





One pizza made on Friday night has become four meals. This use of leftover pizza is how I’m approaching portion control.
Crispy pork belly with baby beetroot, sugar snap peas, mini asparagus, fennel, red onion, parsley, goat cheese, halloumi, lime juice, olive oil, and cherry tomato salad
I bought the baby beetroot ready to serve from Coles.
I cooked the sugar snap peas and mini asparagus in boiling water and flash cooled them in ice water.
The fennel and red onion were sliced thinly with a mandolin (using the safety guard).
The halloumi was washed, dried, and fried to remove any squeakiness.
The cherry tomatoes and pork belly were cooked in a hot oven for 40 minutes.
Inspiration for tonight’s meal again comes from NQN and my best friend (GC).
During the week, NQN posted about a green salad with broad beans, sugar snap peas, and asparagus. On the same day, GC wanted some ideas on using some halloumi.
I said I like the taste of halloumi, but the squeak on my teeth meant I didn’t eat much of it.
This summer salad tasted great. It had crunch and creaminess as well as the deliciousness of the baked salmon.
I love working from home on Fridays. I can cook lunch.
Ciabatta fried in a nudge of Lurpak butter, melted provolone, sliced tomato and avocado and the last pork sausage, halved and fried in butter served with mushrooms and onions.
I also had a great morning tea too.
Tonight was pizza.
Cheesy herb-infused béchamel sauce with leftover crunchy pecan roast pumpkin and pork sausage
Check out last night’s blog post for the recipe for the roast pumpkin.
I’ve been watching the French Cooking Academy YouTube channel, and I was keen to try a béchamel sauce with a cold roux and hot flavoured milk.
I flavoured the milk with onion, clove, bay leaf, thyme, rosemary and nutmeg.
Assuming you’ve not made a white sauce or béchamel before, it involves making a roux or a paste with equal amounts (by weight) of butter and flour.
You need to cook it on low heat and whisk it for at least 3 minutes to reduce the taste of the flour.
In this version, you allow the roux to cool. To the roux, you add hot flavoured milk and then whisk it until it thickens.
I made a thick bechamel because I wanted it to be the foundation for the pork sausage and leftover pumpkin. Using some cheese makes thickening the béchamel much easier.
For the full recipe please got to Yummy Lummy.
Here are the photographs from the post.
Sous vide New York strip steak and fennel salad
Spaghetti with creamed spinach and eye fillet steak
I carb loaded today, so I figured why not have some more with some spaghetti.
I have great workmates. One friend made croissants yesterday (she’s a butter fiend), and she gave me one fresh out of the oven this morning. Another friend made coconut ice which is one of my all-time favourite confectionaries.
Yes, I’m spoilt.
My favourite fruit is mango.
My favourite mango is the Kensington Pride. The Kensington Pride or Bowen mango is sweet firm and never has that turpentine-like after taste.
The Kensington Pride is also never stringy or fibrous and the seed is relat small and flat.
When green, the Kensington Pride does well with curry powder too.
I’ve got leftover lentils from last night and steak plus some broccolini—a pretty nice Sunday dinner on a long weekend.