Thursday, September 14, 2017

CtBF ~ MPK: Potato, feta, and basil tortilla

I picked up a small block of feta after work yesterday and made this for my dinner last night, hubby said he wanted some too... made two individual portions (using only three eggs) with my mini pan... then he opted for a slice of salted egg york cheesecake instead... so I told him he can have his portion for lunch tomorrow (ie today)... then he said he will not be back til midnight today; so I had his portion for my brunch just now...
As this is rather rich (with all that feta!) I paired it with Japanese cucumbers and tomato slices sans dressing, nice and refreshing! Tasty while hot.
 
I only used less than a quarter of the block of feta I bought... now what do I make with the rest?
I did make this recipe for him last week but with sweet potatoes and shredded cheddar cheese, with coriander and he devoured it, rest my case.
The above serving was half pumpkin and half potatoes with mixture of spring onions and basil, ate it chilled, still good!
~*~
Potato, feta, and basil tortilla (148)
***
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Note: We do not publish recipes at CtBF,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.

Tuesday, September 12, 2017

IHCC & CC#21: Braised potatoes and lettuce

Very simple ingredients, new potatoes (used whatever potatoes I had on hand), carrots, spring onions, cilantro (for garnish), vegetable broth (cube), water, salt and pepper!
Cook the skinned (or washed unskinned, if you prefer), quarter them, in vegetable broth (with carrots) till tender.  Do not use too much broth, the idea is to end up with well-reduced broth.  Add the lettuce and spring onions, cook for a couple of minutes more. Season to your taste with salt and pepper. Simple!
 

For September's Monthly Featured Dish/Ingredient Challenge, it's time for Potatoes! 
~*~
Braised new potatoes and lettuce,
recipe from pages 284-285
of River Cottage, light & easy, Healthy recipes for every day!

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 
                                        

Monday, September 4, 2017

IHCC & CC#21: Coronation chicken with grapes and almonds

I marinated some chicken fillets with garam masala, salt and pepper, olive oil and roasted them in my counter top toaster oven, done in twenty mins.  Let cool and proceeded with the prepared mayo.  I did not make the mayo from scratch but added the flavours to store bought mayo with grated garlic, more garam masalah, cranberry jelly, more salt and pepper and lemon juice. Lastly stir in the plain yoghurt.
Diced the cold roasted chicken fillets, halved the purple grapes, added scoops of the prepared dressing, mixed well to coat.  Placed on top of prepared (washed and spin dried) salad leaves.  Top off with young celery leaves and toasted almond flakes.  Big yumms!

from pages 270-271 of River Cottage Fruit every day! 
~*~

~*~
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown!