Sunday dinner. Sous vide scotch fillet steak with mashed roasted sesame flavoured pumpkin and sweet potato. I roasted the pumpkin and sweet potato with sesame seeds and oil for 1 hour at 200 °C/400 °F and mashed with sour cream, dill and chives.
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Sunday dinner. Sous vide scotch fillet steak with mashed roasted sesame flavoured pumpkin and sweet potato. I roasted the pumpkin and sweet potato with sesame seeds and oil for 1 hour at 200 °C/400 °F and mashed with sour cream, dill and chives.