Monday, July 28, 2014

Asparagus Scrambled Eggs

Inspired by 
100 Best Classic Tapas

steam or boil chopped asparagus
for 4 mins, set aside
beat 3 eggs in a bowl
with 1 tablespoon water
season with salt and pepper
set aside

heat up a pan
add a tablespoon of olive oil
add a small onion (finely chopped)
with 1 clove of garlic (finely chopped)
fry till soft
add the cooked asparagus
mix together
add the eggs to the mixture
and cook, stirring constantly
till the eggs are set
remove from heat

toast bread of your choice
smear thin layer of mustard (of your choice)
pile the scrambled eggs
on top of the bread

goes well with a glass of Mimosa!

above: DH's lunch
below: mine! 

Thursday, July 24, 2014

Cajun Chicken and Beef Cheese Pie

   Still going through my meat pie craze phase
2nd take on meat pie
mash, peas, carrots and onion gravy
 
followed by a glass of Mimosa

this is inspired by Serious Eats
 the ingredients I followed the recipe
but I used sliced beef with ground chicken
(next time I will use sliced beef and diced chicken thigh!)
but the method of cooking the filling
I stuck to this Wholesome Cook's
for the cream cheese topping
I used lime zest instead of lemon
(cos I did not have any lemons)

DELISH!
The filling was tender and moist!

FFwD ~ Provençal Vegetable Soup

 This Friday's recipe was
chosen by TeresaM
 some minor changes:
I used water, canned chickpeas
(sweet basil, rosemary, oregano 
from my balcony garden!)
and spaghetti pasta broken into small lengths
used store bought pesto
(cos I need to finish the balance in the bottle! apologies!)
I like my soup watery
this time I remembered my manners
and did not slurp but delicately ate this 
with a spoon till the very end!!

 

It is the pesto that makes this soup tasty!
I LikeD!
 Do check out the rest of group's results for this week's recipe at:
 
Provençal Vegetable Soup - pg 83

Thanks for dropping by for a visit and leaving me a comment!

Saturday, July 19, 2014

TCS ~ Pineapple Cheese Squares & Cupcakes

I LIKE!
The cupcake version was not to my liking
probably I used too much crust dough for the cupcakes
with the full recipe I got 12 cupcakes
but the base was too thick
I could have got perhaps 18 if I reduced the amount
will do the next time!
(and overbaked at blind baking stage - 
until edges are slightly brown should do it 
instead of 18mins as recommended - cos its cupcakes!
ending up slightly burnt after the last baking stage)

but of course we usually end up with leftover batter
so dragged my non-collapsible camping oven
(not that I go camping ever!)
its a great little oven to go to in times of emergency!
and make another batch of crust!
2nd batch of crust baking in the wee little oven
with the cupcakes cooling down in the bottom oven
I used Mascarpone and Tatura cream cheeses
my DH wolfed this above serving down without a pause,
and only nodding his head meaning yes
when I asked him if he liked it!
at breakfast somemore!

 this is our 9th recipe from
pages 358-360 of
Carole Walter's
Great Cakes, over 250 recipes to Bake, Share and Enjoy!

Do visit us at FB to see the results of the group!

Ginger Beef with Beetroot Pasta

A quick and simple meal
of ginger beef over beetroot pasta

thinly sliced beef seasoned
with salt, pepper and a dash of sesame oil
a sprinkling of cornflour - mixed
given a quick saute in hot oil
remove
in same pan
add sliced ginger, sliced onion
then chopped garlic
saute till fragrant
return beef to pan
quick stir to combine ingredients
add green pepper strips
add a ladlespoon of water from pasta
season to taste
stir in cornstarch slurry
serve over pasta of your choice

yumms!
I need to order more beetroot pasta!