Made some moroccan chicken skewers: marinated chicken thighs overnight in a mix of greek yoghurt, garlic sauce and moroccan spice mix, then grilled.
Served it with chickpea puree (pantry) and a salad with tomato, cucumber, olives and red onion and a red wine vinegar and olive oil dressing. The chickpea puree was amazing; My stick blender made short work of it: I used tinned chickpeas and microwaved them in a little milk, chicken stock and this great garlic sauce from a local middle eastern grocer. The garlic sauce only contains raw garlic, olive oil and salt all kind of emulsified together, very yummy but potent!
(Close up of the yummy salad)
I decided I would make meringues as they are fairly healthy and I had all the ingredients in the house. So I printed off a recipe and got to work. The first time I didnt read the recipe and put the sugar in with the egg at the start. Needless to say the egg whites did not go fluffy. With two eggwhites remaining I did a half batch and piped some and put sprinkles on top and made to mini pavs out of the rest of the mix. The mini pavs are topped with rasberries and greek yoghurt with a little vanilla and icing sugar mixed in.
I need a bit of practice piping, these look like fairy dog poos. Cute, but still faintly turd-like.
I bought 2 piping bag sets a couple of weeks back and last week tried to make cupcakes with piped icing. It didn't work, it was a complete disaster! The thick buttercream icing wouldn;t squeeze through the nozzle. I had to smear it on instead...
Anyway, what do do with 4 eggwhites with 1 cup castor sugar mixed into it?
Find a cake mix that had similar ingredients and see what happens.
I used a recipe from taste.com.au but it had 4 egg whites and 6 yolks instead of 3 whole eggs and I added choc chips and made it into muffins instead of a cake. Recipe must be pretty foolproof as it still worked! The muffins were light and had a very crisp top, quite good!
That's all, tomorrow is shepherds pie, if all goes to plan!
I had kwepie mayo and tomato sauce on mine. We also had some corn on the cob but it wasn't exiting enough to warrant a photo!
Thats all for now!
Apparently it's important to put the celeriac into boiling water rather than cold; it will end up less bitter that way. Mine wasn't bitter at all and I put it into a saucepan with water at a rolling boil so I guess it worked!
Some steamed fresh green beans and mushroom sauce and dinner is done. 
I served it with some steamed broccoli and made some "stuffing" which was really just my usual stuffing mix cooked in a parcel of baking paper (I use cubed bread, shallots, bacon, tomato, capsicum, herbs, eggs and a little worcestershire sauce; pretty much my Dad's recipe)
I also made a little salad with corn, tomato, avocado, red onion and coriander. I chargrilled the corn on the cob in my ridged cast iron pan which is also amazing for getting grill marks on chicken and steak. It is hideously heavy though!
Yum, will definitely make this salad again!
Served it with chickpea puree (pantry) and a salad with tomato, cucumber, olives and red onion and a red wine vinegar and olive oil dressing. The chickpea puree was amazing; My stick blender made short work of it: I used tinned chickpeas and microwaved them in a little milk, chicken stock and this great garlic sauce from a local middle eastern grocer. The garlic sauce only contains raw garlic, olive oil and salt all kind of emulsified together, very yummy but potent!
(Close up of the yummy salad)
I need a bit of practice piping, these look like fairy dog poos. Cute, but still faintly turd-like. 
And an eclair on the same day. Mr Undomestic Goddess and I had half each.
It was quite yummy, very old school cantonese-ish with sherry, soy sauce, ginger, chicken stock, chinese five spice, garlic , sesame oil and a smidge of chilli as the seasonings. I thickened the sauce with some cornflour.
It was delish, no leftovers as usual as the love of my life polished it all off!
Quick and easy, I used cumin, cardamon, coriander seeds, paprika, cinnamon (tiny bit), garlic, chili, onion and an egg and some polenta to bind. Same spices and salt and pepper mixed though greek yoghurt, cut up tomato and then throw it all together in the lebanese bread with some mesclun. 
