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Print at 8.5 x 11

We don't eat a ton of analogs, but this weekend we went for veggie bacon, vegan eggs and vegan hollandiase, and some sides.

Bacon was LightLife, and eggs are the Yo brand.

Lemony, garlicky, and yummy

::: spoiler Recipe

Ingredients:
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste (depending on how garlicky you like it)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional, I never use it)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I like angel hair or vermicelli)
Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain in a strainer, reserving some pasta water to add if sauce is too thick, and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings. Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately. I have found that if you save enough pasta water you can boil that and add it to the leftovers to reheat it, but it is better fresh.

:::

I am very proud of my exactly 1 properly executed Juneteenth red, white, and blue swirl cookie.

Used the DoctorChef method, consult the holy texts https://www.youtube.com/watch?v=oJPdlCx07G0 (The technique starts at 2 min and 50ish seconds)

Thai Curry Stew, with chikrnless strips.

My wife potted Cilantro and Basil, so it was tasty with some fresh herbs cooked in.

South Asian Lentil Sambar, and some mixed veg, for lunch.

lol

Although it is incredibly ugly, it was in fact one of the best things I’ve ever eaten.

Oh, it’s Isa Chandler’s recipe. On post punk kitchen.

Short and sweet for a Saturday afternoon.... Starting to get a bit annoyed about all the sausages in my freezer but after a big gin and tonic at the pub, certainly the idea of sausages wrapped in pastry seemed really quite nice.

Bog standard pastry (Bells from Tesco's), turmeric trick and oil on top for goldening (if you don't know, you can use turmeric to mimic the golden browning that comes from using an egg wash on pastry. It's not quite as good for pure visual but it's all right!).

As I was making this, I thought that chopped up mushrooms like from an en croute would be delicious... So that'll be happening at some point probably in the next couple of weeks.. how have sausage rolls en croute not already a thing?!

What's an en croute? Technically nothing because that's not actually a phrase for technical correctness. Something is en croute, you cannot have 'an en croute'.

It means 'in a crust' in French and the classic one is bouef en croute, i.e. beef in a crust.

You add pate (urgh ☹️) and chopped mushrooms and herbs as a layer on the pastry (which I think is called the douxelle?), put whatever protein or vegetables you want to make em croute, and then give it a lovely bake.

Smelt amazing when cut open.... Casing a little unnecessary and a little hard to not through. They didn't bloody explode though 💪

And here are the remade version 1 sausages as described yesterday...

I still don't have a non-stick frying pan, so experiments continue to be not fried....

This is about 15mins at 180° - I'd read that putting them in a hot oven can cause explosions quickly for obvious reasons (I.e. sudden steam production) so I thought I'd put them in at 180... They might have worked better if I put them in while it was heating up so they could heat up with it but I'm trying to produce something that works for you know your quintessential busy family or whatever, where you want to be able to just put them in the oven and not think about it too much!

They were looking great at 10 minutes, disappointed that they blew at 15. I have not been pricking holes in them because I strongly suspect this purely just makes it easier for them to blow.

Texture was not that satisfying where they are still fundamentally floppy in themselves... The rusk did help soak up the moisture but getting further away from a toothsome bite.

The 'snap' of the casing - which I have since found out is a key corporate food design sausage concept 😋 - was all right but a bit floppy.

I ate them dipped in ketchup and overall very delicious, even if mouthfeel isn'tquite right.

After the excitement of days one and two I decided I needed to take a break over the weekend and mull over this moisture issue...

I got out some of day one sausages from the freezer to use them up and some day two sausages to try them..... And looking at them side by side, the way forward became clear

Defrost and then remake day one.... They're just too wet to be taken seriously. So here they are remade! I had a little bit of olive and tomato left over from a salad so I chopped that up and added them and then I mixed all the flavours together.... We had a bit of spring onion and apple, paprika and garlic, and the plain rusk mix Lincolnshire flavouring and here they are all together.

More rusk added to capture the water but not lose it - I did try to strain it with a bag in a way but so little was coming out that it sort of seemed a false economy of effort. So instead I chucked in more rusk to soak the water up rather than trying to remove the water.

Texture is looking excellent.... might try and make a casserole!

(I will never stop making that joke)