Tag Archives: Gruyère

Red meat, white meat and carbohydrates galour

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It’s been an odd weekend. Bron has gone away for a couple of weeks so I have to fend for myself. Thinking of Bron I made Brioche French toast yesterday morning and then we went to the local club for dinner last night. Today I cooked pork belly (my other white meat).

The Brioche was soaked in cream, eggs, vanilla and sugar.

Brioche soaking in cream, vanilla, eggs and sugar

I served it with cream and maple syrup because I didn’t have any berries. Note the Brisbane Broncos mug taking pride of place given they defeated the Canberra Raiders on Friday night.

Served with cream and maple syrup

After breakfast I went to Costco to pick up a new pair of reading spectacles. While I was there I happened upon one of the many meat cabinets. I picked up some red meat in the form of a rack of lamb and some scotch fillet.

I plan to cook this this week some time.

I love my vacuum sealer. I can prepare meat and freeze it to keep for extended periods.

My scotch fillet in food saver bags.

On Saturday night we went to the Southern Cross Club at Jamison. This is a local club and they do a reasonable steak. I tend to go for the scotch fillet with prawns and calamari in a Béarnaise sauce served on a bed of mash potato.

Steak, served rare as I want it.

For dessert we had a layered meringue cake. It was delicious. I should have asked for ice cream too.

Meringue layer cake with cream

The meal was fairly good. The service is okay. Saturday night is a pretty busy night for the Southern Cross Club.

This morning I made a salami and Gruyere cheese omelet for breakfast. It was pretty delicious.

Salami and Gruyere Cheese omelet for breakfast

This afternoon I took a piece of belly pork and slowly cooked it in a low oven. After I got it to room temperature I scalded it with boiling water.

It's upside down but this is after it's been scalded with boiling water

I then seared the skin in a saucepan while the oven was heating up.

After searing in a saucepan

I then put the saucepan and pork into an oven for five hours at 110 °C.

This is how it looked after a couple of hours.

I also made a sweet potato and Gruyere cheese and cheddar cheese bake.

To the bake I added some curry powder we got from the Easter Show.

Madras chicken curry

I served the pork with the sweet potato and some asparagus spears.

Plated up pork belly with sweet potato and asparagus spears

It’s been a good weekend, although I will miss Bron for a couple of weeks.

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Baked salmon and then a little ice cream

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Today was a quiet one. I’ve eaten well, walked a little and spent some time thinking. I also spoke with my parents on the telephone. A pleasant quiet Sunday.

After last night’s dinner I slept in and awoke feeling a little full but not uncomfortably so. After grocery shopping and a coffee at a local café I went for a stroll along Lake Ginninderra. You can see the route here.

I’ve always thought that imitation is a valid form of flattery. I thought about Bron’s various French Toast creations and thought I’d try some. I made mine with a piece of Brioche, an egg, some milk, vanilla and sugar. I also had some blueberries and cream with maple syrup with the toast.

French toast made with Brioche, cream, maple syrup and blueberries

About mid afternoon I started feeling a little peckish and thought about a cheesy snack. I had some salami and thought a platter of salami and blue cheese would be ideal.

Salami and blue cheese

For dinner I had some Atlantic salmon in the refrigerator and some puff pastry in the freezer. Along with a sweet potato and Gruyere the decision was easy. In the sweet potato and Gruyere cheese dish I added some broccoli and green beans. In the pastry parcel I had the salmon, some cheese and a couple of asparagus spears.

A couple of friends have said I need to include images of food after the first cut. So I’ve included a shot of the pastry cracked open.

Sweet potato, beans and broccoli. An odd combination I know, but hey there are vegetables in this with cheese. CHEESE, therefore it must be good.

The salmon in puff pastry

Plated up

Cracked open, the salmon was cooked nicely and creamy.

I know I should not have but I also had ice cream for dessert.

Ice cream, cream and blueberries

It has been a good day :-)

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Picnic lunch and then sausage rolls

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Today Bron invited me to a picnic lunch at Yerra Beach on Lake Ginninderra. There’s not much better than homemade sandwiches at a picnic or at the beach. To be honest, they’re always better on a sandy beach where there is surf. I’m sorry if I sound like a snob, I really do prefer surf beaches.

The weather was a little cool so I was wearing a hoodie and a pair of shorts. Bron had bought some nice crusty rolls, French onion dip, hummus, pesto, carrot sticks, brie, tasty cheddar, ham, salad leaves and tomatoes. We were able to assemble sandwiches at the Lake. After lunch we had Weston’s Wagon Wheels.

Yerra Beach. TAMS needs to come and cut the grass. The grass seeds had my allergies going.

Another view. The grass is lush.

There's playground stuff too.

And here is the sandwich. Bread smeared with French onion dip and filled with ham, brie, baby spinach, tomatoes, and cucumber.

Tonight I had some sweet potato and thought I’d do fritters again. I mentioned to Bron I still had puff pastry from last night and she suggested sausage rolls. I went and bought some pork mince, a pear and an onion. I still had some diced prunes from last night.

I made a potato and sweet potato bake with some Gruyere cheese and cream. The sausage rolls were simply the pork mince, onion, pear, prunes, some chilli flakes, pepper and an egg to bind.

Lots of ingredients to make sausage rolls and a potato bake.

The potato and sweet potato bake with Gruyere cheese.

This looks disgusting but it was full of goodness.

Sausage rolls ready for the oven.

The potato and sweet potato bake out of the oven.

Side by side. My main dishes for tonight.

Two hot logs of goodness.

Plated up.

On my dining table.

This was a pretty filling meal. I’ll have left overs tomorrow night.

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What do I call this?

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Okay, it’s been a shocker of a work week. Tonight I left work and knew all I had was some sweet potato and Gruyere cheese. What to do?

Okay so I’ll tell you what I put in this and you tell me what it is (please).

Grated sweet potato
Grated Gruyere cheese
Chopped onion
Pouring cream
One beaten egg
Chilli flakes
Course ground black pepper
Asparagus spears

I mixed the sweet potato, Gruyere cheese and onion and lightly packed into a Pyrex dish. I beat an egg and added to some pouring cream and added to the dish. I added chilli flakes, pepper and asparagus spears and then topped with a little more Gruyere cheese.

So what do I call this?

What do I call this?

It tasted good, that’s all I know :-)

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