Monday, October 20, 2008

What'sbeen on the menu 2

Here are a few of the meals we've been having.
Moussaka 70's meal made tastier by salting the egg plant to remove bitter juices before cooking.

French tagine ideal for cooking the moussaka (as seen here) or any other meal that has more crusty surface to volume.

Vegetables with Herb Nage (literally means swimming)

Shark with Vegetables in Herb Nage


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Where are we?

Callignee is situated in the foothills of the Strezlecki 's in Gippsland, Victoria.