Joy, it looks and sounds great.  Like the legume dish I've been looking for all my life ...

Brandoskis, what do you do with the trout?

I get confused a lot of good recipe there.i am working as a cook in a restaurent and i will try there.

My signature dish would have to be my bolognese sauce which has taken me years of tweaking to get just right plus hide veggies in it so my kids have no idea they are eating them. I made it tonight (I probably make it once a fortnight). I made a double batch so some will go in the freezer for easy meals on those nights when I don't feel up to cooking - it helps avoid calling out for pizza.

This dish also represents my cooking journey from "I can't cook" in my teens to now as a mum of two young kids who loves to cook. I have just been reflecting on the fact that in my uni days I used to make bolognese sauce with a jar from the supermarket, most likely Dolmio pasta sauce, with browned mince...and now I make my sauce with fresh and top ingredients and I could not even contemplate the jar of Dolmio again.

I took a photo and wrote it all up on my blog including the recipe:

http://happyvalleycook.blogspot.com/201 … sauce.html

So interesting to read the two last posts! Such good windows on the idea of the signature dish. I love how you explain how your sauce is perfect for you and the family Jutta, and then Christian explained so well the beginning of the journey when all those signature dishes are just beginning to form!

Do we have a theme for May yet? Maybe I missed it.