FFwD ~ Monkfish (Garoupa) with Double Carrots and more!

 Pumpkin Stuffed with All Things Good:

I finally found one that is small enough for two

first time ever baking a whole pumpkin

and it was done in 45mins (should have been 30mins) next time

or I could have used a wrong type of pumpkin

instead of bread I used pasta ~

Vi Vien's homemade beetroot pasta!

 

 

 ***
monkfish (garoupa) with double carrots:

  I had to extract carrot juice from fresh
as it is impossible to find pure carrot juice from the shops
they are either mixed with other vegetables or fruits!

 

 pan fried garoupa fillet

 topped with crumbled crispy bacon

served along with pumpkin stuffed with all things good

and blanched bok choy - DH cleaned the plate well!

 ***
matafan (fluffy mashed potato pancakes):
I used left over mash potato (boiled) ...
works just as good as roasted I might say

as Dorie's DH said - not half bad with maple syrup!
and bananas for breakfast!
and

matafan freezes well

and reheated... still good

 

 (I did think of adding chives and bacon - like she did - to the batter)

 may be the next time

 and FAB dressed up with 

fish roe and herb-ed ricotta cheese (pg 20)

***

I cannot count the number of times I bought beets

cos they look so pretty and equally the number of times

I threw them away after languishing in the fridge

but I did use the beets one time making red velvet cake

and it was blah!

so I was surprised that it was delicious in this salad

chunky beets and icy red onions

just look at those colors!

  served over arugula, strawberries and 

home grown roma tomatoes

minus the suggested goat cheese

flavors were amazing!

  

Thanks Dorie!

 Our breakfast this Thursday morning! 

 

DH loved both dishes
***
 Do check out the rest of group's results for this week's recipe at:

(click picture below)

pumpkin stuffed with all good things - pg 364 to 366

monkfish (garoupa) and double carrots - pg 294
matafan (fluffy mashed potato pancakes) - pg 356-357
chunky beets and icy red onions - pg 122-123
 garlic and herb ricotta cheese - pg 20

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