Friday, May 8, 2015

FFwD ~ Seafood Pot-au-Feu

Other than substituting prawns for the mussels,
purple sweet potato for the spud
celery instead of leek
most of the ingredients were there,
shaped the Kelantanese red rice into balls
for want of something to do....
hubby's dinner
below was my portion in a mug
just love the color of the sweet potato
it was enjoyed by the fish-lover-hubby of mine!

Fresh Orange Pork Tenderloin:
made this dish using chicken breast instead of pork tenderloin
a packed lunch to work!
 Do check out the rest of group's results for this week's recipe at:
(click picture below)
seafood pot-au-feu
fresh orange pork tenderloin (chicken breast)
Thanks for dropping by for a visit and leaving me a comment!


  1. It all looks quite delicious, Emily, and substituting chicken for the pork is a tasty idea also. BTW, I love leeks. Glad you are a collector of tins also - it's fun. Another nice post with the FFWD recipe of the week and a make-up.

  2. Everything looks wonderful. I enjoyed cooking the soup this way, different
    than I am use to, but it all turned out well. I was a bit put off by the
    ginger flavor and snap peas, but the fish was delicious.

  3. A great take on both recipes Emily. The purple sweet potato does add a nice spot of colour to the dish.

  4. Both dishes look wonderfully delicious! Glad they were enjoyed by your husband! Happy Mothers day, Emily!

  5. Glad this was a winner for you. I think you will really like the Almond Flounder Meuniere or whatever fish you choose.

  6. Great dishes here, Emily! Glad you enjoyed both of them!