Post your breakfast, lunch or dinner

Balifrog

Shadrach wrote Looks delicious and I'm sure very tasty. The presentation is lacking in a little bit of green color such as a sprinkle of Cilantro, or Parsley! Also a little sprinkle of Parmesan on the noodles would be a good touch?

Question of personal preferences... It's a "blanquette" the color is supposed to be clear, but yes a sprinkle of parsley or chives would have been good. No cheese on the noodles as it would overwelm the flavour of the sauce. And this recipe is all about the sauce !

Balifrog

Shadrach1 wrote I really enjoy the cooking clips Balifrog is putting out there

Thanks, and that puts me in the mood to continue ! Escalope milanaise and spaghetti Aglio E Olio, our version. Yesterday evening. Mise en place : And yes, to make it more fun, the Miss and me have 2 different cuts of chicken,,,, ![](https://balipod.com/uploads/attachments/4017-e769fa3feb4732296863816f3590227e.jpg The normal way to bread the meat is : dip in flour => dip in egg mix => dip in breadcrumbs I prefer to coat the meat with Dijon mustard and direct in the breadcrumbs, give it a stronger flavour. Breadcrumbs are home made with baguette (really browned) and I add some Parmesan, pepper and salt ![](https://balipod.com/uploads/attachments/4018-805e4f2a5211d8fb5709e4f447c32e49.jpg Finished product : ![](https://balipod.com/uploads/attachments/4019-099bafe47e98fe0cd3c6daf1621aa5e9.jpg Lemon and butter sauce fits perfectly with this kind of meat.

Balifrog

Yesterday dinner was pork fillet in creamy mushroom sauce. Good thing is that the recipe is a one pot recipe, makes things easier. Of course, the ingredients have to be added in the right order at the right time.,.. Speaking about time, this is something that we start at 3.30 pm to have it all ready for 6.00 pm. Mise en place : ![](https://balipod.com/uploads/attachments/4020-05499871fb4182d0690e48bd47c44340.jpg Meat need to be cut rather small. Brown the smoked pork (cut in small cubes, using pancetta would even be better) in butter / olive oil, brown the meat, deglaze with white wine, add a bit of flour, add 1L chicken broth, the vegetables, bouquet garni, bay leaves and let simmer for 1 1/2h. Check if the meat is well cooked, reserve it on the side, remove the bouquet garni, onion, bay leaves. Start working on the sauce, thicken it (if needed) with corn flour, next add the mushroom, cook for 10 minutes, add the cream, a bit of mustard, reduce (thicken). Next put back the meat for 10 minutes to bring it back at the right temperature. Served with fettucine : ![](https://balipod.com/uploads/attachments/4021-7c1be05df327ffc0d43f535b2739575b.jpg And tonight will be a classic again : salmon with Basmati rice.

Balifrog

Let's see if we can wake up somebody...... Chicken with potatoes sliced and fried in duck fat. Called "Sarladaise" potatoes. Duck fat gives them a special taste. I pre-boil them 2 minutes in water (starting cold) in order to soften them a little. ![](https://balipod.com/uploads/attachments/4028-e70e33135c8e146321c23e5d7238de00.jpg The sauce is the usual broth, cream and mushroom but today I added a generous portion of Brie cheese to give it a special flavor. ![](https://balipod.com/uploads/attachments/4029-11a5f80e2334ccb9c8cf771d45d24cd1.jpg Plated : ![](https://balipod.com/uploads/attachments/4030-edf8d7d6098ab712fb019841b0879771.jpg And the Missus loved the cream & Brie sauce.

Dori

I love the look of the potatoes but that one meal would be my daily allowance of calories on one plate unfortunately.

harryopal1

Dori wrote I love the look of the potatoes but that one meal would be my daily allowance of calories on one plate unfortunately.

Good evening Dori. Where are you at in your consideration of living in Bali?

Balifrog

Dori wrote I love the look of the potatoes but that one meal would be my daily allowance of calories on one plate unfortunately.

I am 70, never in my life ever cared about too much calories, dont use butter, too much cream etc.... I cook / eat old French style. And drink the same way. At 70, not taking any medication and my weight is 60 kg for 1,70 m. Slim and elegant as I call it !

Balifrog

Yesterday it was pancakes for lunch. I always make a bit more batter, so I have some for the next day's breakfast. So, this morning it was pancake breakfast : ![](https://balipod.com/uploads/attachments/4031-9f6936d061cdb795043fc07cb5c7d1b8.jpg Toppings : ice sugar or brown sugar (called cassonade in Belgium) ![](https://balipod.com/uploads/attachments/4032-2b7489b6d9261773efa43072672f8a57.jpg

Markit

Yeah, so since I've now started taking pix of my grub (thanks Frog) about 10 years later than everyone else I'm also beginning to understand the psychology behind it all. My latest submission shows how wonderful I am with an air fryer and what tiny portions I truly take. All lies but very tasty into the 3rd helping.![](https://balipod.com/uploads/attachments/4035-d2a4c6d409ef693140cffb3a1a53b3c3.jpg

Balifrog

A new French restaurant has opened in Sanur. They have a fantastic cheese and charcuterie platter. Absolutely perfect ! ![](https://balipod.com/uploads/attachments/4046-3741ed2c28e67e677eb5cd58a583253c.jpg

Shadrach

Balifrog wrote A new French restaurant has opened in Sanur. They have a fantastic cheese and charcuterie platter. Absolutely perfect ! [ATTACH type="full" alt="IMG-20240218-WA0002_copy_1024x768.jpg"]4046[/ATTACH]

That looks yummy, especially the fly on the cheese, did they charge extra for that?

Markit

Bet we're looking at Idr 150k there? Looks good though.

Shadrach wrote That looks yummy, especially the fly on the cheese, did they charge extra for that

Balifrog

Markit wrote Bet we're looking at Idr 150k there? Looks good though.

170 k the large platter which can be shared (the one on the picture) 100 k the small one, for 1 individual. But the quality justifies it.

Markit

Balifrog wrote 170 k the large platter which can be shared (the one on the picture) 100 k the small one, for 1 individual. But the quality justifies it.

cute that they even managed to squeeze a couple of slices on the handle too. Shows their heart's in the right place.

Balifrog

Dinner at my usual place yesterday. Parmentier confit de canard. Description is on the menu. A bit an "original" presentation but pretty good. ![](https://balipod.com/uploads/attachments/4049-7ee49f5be706a168df56b5900bccfea4.jpg ![](https://balipod.com/uploads/attachments/4050-a80b478a10e02c02922bd9a435e4be15.jpg

Shadrach

Balifrog wrote Dinner at my usual place yesterday. Parmentier confit de canard. Description is on the menu. A bit an "original" presentation but pretty good. [ATTACH type="full" alt="IMG-20240221-WA0006_copy_1024x768.jpg"]4049[/ATTACH] [ATTACH type="full" alt="IMG-20240219-WA0002_copy_543x768.jpg"]4050[/ATTACH]

The ingredients sound delicious but the presentation looks like puke!

Balifrog

Shadrach wrote The ingredients sound delicious but the presentation looks like puke!

Yes, thats what we.told the owner.

harryopal1

Balifrog wrote Yes, thats what we.told the owner.

Was he delighted? I remember once in Aus many years ago and a young couple had a mobile food stall. I ordered a couple of things including tea and the tea was truly awful so I thought I would help by quietly letting the wife know so that they could do better. She burst into tears.

Balifrog

harryopal1 wrote Was he delighted? I remember once in Aus many years ago and a young couple had a mobile food stall. I ordered a couple of things including tea and the tea was truly awful so I thought I would help by quietly letting the wife know so that they could do better. She burst into tears.

Yes, we know each other since some time, he knows I am not too bad in the kitchen and I know what I am speaking about.

Balifrog

Had the Baramundi on the above menu yesterday evening. Served with mashed potatoes and ratatouille. Pretty good, although he could have put more cream and butter in the mashed potatoes to make it more smooth. ![](https://balipod.com/uploads/attachments/4051-dd9c4ecca2fe4d748a74c04b97441cd5.jpg

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