What does your family eat in a day if you are not British?

[Flauralaura]

Just curious. Please tell me where you are from and what a typical day's meals would be in your household.

Anyone?

I’m British but of Spanish descent. For breakfast fruit, yoghurt, coffee.
Lunch, cold meats, French bread, cheeses, olives, peppers.
Tea would be maybe a potaje - a thick vegetable and pasta stew or fish of some description.

@Gilead - potaje - a thick vegetable and pasta stew
Could you give us a recipe for this? Sounds great for this cold spring weather

Following - we are British but I'm really interested in what other cultures eat.

Great thread idea!

Off to Google potaje. Sounds interesting!

Going to watch this thread !
would love to see what people who incorporate Mediterranean diet into day life have ? Thanks

Joining in the hope of meal inspiration!

Bumping for more ideas!

Potaje varies by family and region, some families use belly pork, others chorizo and some black pudding. I have two vegetarians so this is my version. Should serve four easily.
one large onion,two peppers of your choice, 2 large carrots, two sticks of celery, 5 or six of those small blocks of frozen spinach, mug of macaroni,
two courgettes, tin of tomatoes, oregano, basil, smoked paprika, couple of bay leaves, stock, grated cheese.
put onions and peppers in a pan with a small amount of oil and a good teaspoon of smoked paprika fry until onions are clearing, add celery (thick chopped) and fry gently for a couple of minutes, then add stock of choice (I use vegetable stock but ds uses red wine and beef stock) anyway cut carrots and courgettes into thick pieces and Chuck in with spinach, herbs and tomatoes. Cook for around 30 minutes. Add pasta and stir well, you may need to use more water or stock. When pasta has cooked through (it should be slightly mush, definitely not Aldente) serve in bowls with a large handful of grated cheese of your choice (cheddar is fine) and crusty bread. Enjoy!

Another meal we have often
Chilli bean rice.
Onions peppers Mushrooms (optional) fried off, add smoked garlic, paprika, chilli flakes, Italian mixed herbs. Stir well, add tin of tomatoes and stock (use tin as stock measure, whole tin of stock.
Simmer for twenty minutes. Add just over half a mug of rice with a can of mixed beans and a can of kidney bins, keep stirring and add water or stock as needed.
when cooked, oil a baking tray, grab a pack of wraps, fill a wrap with the mixture, add grated cheese (we like cheese!) and fold, easiest to do this in oven tray, when you’ve filled all your wraps We do around eight. Chuck grated cheese on top, serve with a good dollop of creme fraiche when cheese has melted.

I am french:
i would normally do overnight oats for breakfast topped with fruits but on the weekend I am definitely having croissants with coffee or baguette with jam.
Lunches would be easy like home made soup or pasta salad
Dinner tonight: beef bourguignon in slow cooker with carrots/mushroom and mash!!

i cooked a variety of french/polish meals (i have polish origins) and british too.

Hoping to get some more recipe inspiration 😀

For lunch we had (home made, not frozen) pytt i panna with fried eggs which was nice and easy. Tonight dh is making meatballs, mashed potato and lingonberry.

Cooked breakfast is not a thing here, so normally just kefir with weetabix or dark hard-ish rye bread with cheese or ham and cucumber or sliced red pepper.. I’d say that’s what most people eat for breakfast.

Any chance of a recipe for your African stew @Loraloralaughs ?

Great idea for a thread @Flauralaura

British Pakistani here.

Our meals are usually things like

Chicken Karachi, lamb curry with potatoes or any other vegetables, we eat Chapatti and l make brown rice with meat/ chicken. Biryani. Vegetable curry.

It varies depending on what we fancy. I also love stir fry, and we do eat " English food" as well.

I’m British but my best friend is Brazilian and she has amazing food.

Breakfast is usually pão de quiejo - a type of cheese bread using sour tapioca starch, and coffee.

Lunch would be seafood generally - clams in a spicy tomato sauce, squid, fried whole fish & salad.

Dinner she eats a lot of steak with coconut rice and farofa which is dried, ground cassava. Or polenta, rice and beans, etc etc

Absolutely delicious!

Can I come and stay? 😍

American (Californian)who lived in Japan, France, and Italy and was raised by European parents… very influenced by the Mediterranean diet in my youth and that’s stayed with me.

Breakfast is either porridge or fruit and Greek yogurt. Sometimes I just have a small cinnamon biscuit and coffee. I never drink coffee with proper breakfast (easier to digest). Bagels! We’re bagel eaters.

Meals are always lamb kofte or meatballs of some sort (loads of garlic and fresh herbs), fish, brown basmati or whole grain cous. Lots of veggies and brown rice, avocado, wok-tossed cauliflower with loads of garlic, lemon, and zaatar is a firm fave, red cabbage salads, grated carrots and lemon/olive oil… lots of olive oil in my cooking/serving. Lots of garlic. Borscht, Mushrooms in everything (Hungarian mushroom soup is a favourite).
We eat broccoli every single night, regardless of what the main meal is. A bowl of steamed broccoli sits on the table and we all snack from it.

We eat sausages and mash and British tings from time to time. I like making a mushroom/dill/puy lentil cottage pie. Not a pudding family really, though we eat our fair share of biscuits and web drink our tea by the boatload. 😋

@Haveallthesongsbeenwritten, please can you post the slow cooker beef bourginon recipe

Of course:
For two adults allowing a bit of leftover:
500g lean diced beef
one onion
garlic
4/5 large carrots
Around 200g of button mushrooms
a couple of bay leaves
flour
beef stock
tomato purée
red wine

i would cover the raw meat in flour and fry pan it until golden then put in the slow cooker (but i dont always fry pan if i dont have that much time)
in slow cooker:
your meat/onion/garlic/carrots/half a bottle of red wine/salt, pepper, bayleaves. I would put two table spoons of tomato puree and pour stock (enough to cover meat and veg in the slow cooker).
i’d put it on slow for about 3/4h then add mushrooms for another hour!

You can also add pancetta/lardons if you wish.

I’m British, 33 years in Italy. Love both styles and often take cooking inspiration from Jamie Oliver. I still make curries, cottage pie, stews, soda bread and all the Christmas food, which we have on NYE. My homemade desserts are usually British style, too.

Fresh fruit and vegetables go without saying at every meal, pasta basically once a day. I cook from scratch but keep it simple. DH and I drink a bottle of wine (or use it up in cooking) most weeks.

Breakfast is espresso, sometimes two, yoghurt with bran flakes or toast and jam (no butter or spread, I now use EVO or nothing), porridge or muesli.

Lunch is some sort of pasta and a salad, vegetable soup and toasted sandwich, vegetable risotto and prosciutto or good cheese. We eat eggs regularly. Packed lunch is often cold pasta/rice/bulgur/chickpea salad with protein.

Mid afternoon “merenda” is builders’ tea for me (PG Tips from ethnic shops), cake or a sandwich for the kids. When they were growing up in Liguria it was hot salty oily focaccia, the equivalent of a bag of crisps IMO!

Dinner is protein and veg of all sorts. I do a roast once a week, fish too, pizza on Saturday, and we eat out maybe twice a month.

I’m British, my DP is Persian. We eat a mix of recipes from all around the world (we both love food and cooking, and like to try lots of recipes). we don’t often eat breakfast. Lunch is just anything we fancy. Evening meals are our thing.

If we were making a Persian dinner it would probably be either khoresh e Lubia sabz (meat and green bean stew), or khoresh e Bademjoon (aubergine stew, usually with chicken or lamb in). Sometimes joojeh (marinated chicken) kebab. All of those would be served with rice cooked to have a crispy bottom, so it turns out of the pan a bit like a cake. Fluffy but with a nice golden crispy top (called tah-dig). It’s amazing. Generally served with a shirazi salad or a plate of sabzi (lots of various fresh herbs, radish, spring onion, walnuts and feta). And maybe a cucumber and pomegranate salad. For special occasions it would either be gormeh sabzi (seriously labour intensive lamb stew that has a million tons of fresh herbs and some dried limes in), or perhaps baghali polo which is rice cooked with broad beans and lots of fresh dill. Thats cooked to have the crispy bottom (and we usually add sliced potato to the bottom to crisp, you can use flatbread instead, or just the rice) and that’s served with braised lamb shanks. Eating out at a Persian restaurant we would pretty much always order koobideh.

Persian recipes can be ridiculously labour and time intensive, but if you want to try one the bean stew is one of the less demanding. You can use any meat, but we like diced lamb best.