So one of the tricks to creamy scrambled eggs is not too much scrambling. Don’t overwork them in the frying pan, just gently fold them over a few times. For this dish I added a little cream so they were extra creamy. For the mushrooms I sautéd them in a saucepan with olive oil until…
Day: October 18, 2011
Lemon thyme and pea risotto with sauteed wild mushrooms
There is a great mushroom stall at Marrickville markets that is ever so inviting. I bought some trumpet, swiss brown and portobellini mushrooms and sautéed them in white wine and olive oil. To make the risotto 4 cups of vegetable stock 1/2 cup white wine Grated half a lemon rind 1 onion finely chopped 1…
Spanish potatoes with pan fried salmon
I saw this dish made on TV. I have no idea what the program was as I came in part way through but they were in the north of Spain and it looked great so I gave it a try. Cut the potatoes in slices about 1 cm thick and boil until just done. In…
Mixed seafood donburi and japanese kimchi (kimuchi)
This is a little time consuming if you don’t already have dashi stock on hand. I tend to make up batches of it and freeze them. It’s a very simple stock to make but I do believe you can buy it pre-made if you choose. I’ve only ever made chicken donburi before but decided that…
Quick week night lamb, couscous, tomato and lebneh
Well the blog has been on the back burner. We were lucky enough, after nine months searching, to have found, purchased and moved into our own home so life has been more about boxes then fine cuisine. We have been eating pretty well throughout the process and making good use of our fantastic new SMEG…
crispy&citrus 