It’s not the most difficult dish. Chicken pieces about half an inch square, seared on the stove top in oil. Then add chopped onions, red and green peppers, plus peas, sweetcorn and mushrooms in a half pint of chicken stock from an Oxo cube. Add chopped garlic, cayenne pepper and herb and pepper seasoning, then […]
I made a frittata to share at lunch with my guest, a pescatarian. So no meat or poultry, but there were king prawns, plus pre-par-cooked potatoes, green peppers, onions, tomatoes & courgettes. I whipped up four and a half eggs with two spoons of creme fraiche, two of Greek-style yoghurt, half a cup of semi-skimmed […]
The pork pie was Melton Mowbray, and other protein included ham, cheese and a boiled egg. The salad included iceberg lettuce, pomodoro tomatoes, green olives and new potatoes. Some light mayonnaise went on the lettuce, with mango chutney for the pork pie, and mustard for the ham. Very nice it was, too.
The lamb slices were left over from a roast lamb dinner. They were lightly sprinkled with rock salt and served with mint jelly alongside. The salad was quite high protein, in that it contained a boiled egg, cheese and pecan nuts in addition to iceberg lettuce, spring onions, Vittoria tomatoes, sunflower seeds and pine nuts. […]
It is somewhat like a quiche without the pastry. I whisked up four eggs with three big spoons of cream and half a mug of goat’s milk. I poured enough to cover the base of the dish, then added 2 chopped rashers of cooked bacon (soft, Canadian style), plus chopped onion, green pepper and mushrooms. […]
What do you do with the Thanksgiving leftovers? You make a turkey quiche! Pastry from plain flour, bran and goose fat – very succulent. Line with cheese, then chopped yellow and red peppers, pieces of turkey, Italian seasoning, egg and goats milk. A 170 oven for 40 minutes and there it is. I ate it […]