Wednesday, December 5, 2018

CC#36: omelette, with two cheeses filling

Made this double egg omelette numerous times, it has cream beaten with the eggs, cooked in butter.
For this simple lunch, I used a copious amount of grated cheddar and parmesan with chopped spring onions for the filling, and spring onions for garnish.

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Recipe from pages 36-37 of
Mardi Michels'
"in the French kitchen with kids"
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I'm linking this post with
Cookbook Countdown #36  

Monday, December 3, 2018

CC#36: Crunchy fish cakes

 I 'borrowed' this cookbook from my grandkids (when their mother said, wait till their reading improves a bit before they can attempt the recipes...)

So grandma will attempt her test run on a few of the recipes for them to try as soon as possible 🙆!!
Crunchy fish cakes, pan fried, paired with cauliflower puree with two cheese and cream, instead tartar sauce.
I baked some using cupcake liners which I think their mother will approve over the frying in oil method.
 
A delightful and simple recipe, teaching the kids to shape and rolling the cakes (or coating) in bread crumbs.
One can bake up trays of these fish cakes in cupcake liners, bring along for potluck parties, and just before serving, top these cakes (in their liners) with tartar sauce or chopped salad, for a bite size serving!
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Recipe from pages 102-103 of
Mardi Michels'
"in the French kitchen with kids"
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I'm linking this post with
Cookbook Countdown #36  

Thursday, November 29, 2018

CtBF~MPK: Tabbouleh

As I was writing up this post, only then did I noticed the quantity required for the parsley was actually TEN (10) cups, not one (1) cup...

No wonder my salad looked nothing like the tabbouleh in a couple of middle eastern cookbooks (yes, David did not have a picture to go with his recipe).  But nevertheless, both of us enjoyed it.  And I also used couscous instead of bulgur wheat. I eye-balled the quantities to make enough for two pax.

I liked the prepping for the tomato for this dish, cutting it into halves, squeezed out the seeds, diced and drained before use.

Ps: Since we both enjoyed this light and refreshing salad, I went and got a box of bulgur wheat!
Above was my portion.
Hubby had a hard boiled egg to complete his lunch, with extra dressing over the egg.

Pps: when you like some dish or components of a recipe, you should use it!  The herbs work well with cream as a sauce with duck egg wheat noodles!
Accompanied with blanched asparagus with maple syrup n grainy mustard, and pan fried fish.
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are cooking from
Recipe from pgs 84-94

***
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
***
my collection of David's books:
***
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.

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I'm linking this post with
Cookbook Countdown #35