Quickie: post-holiday dinners for one
I love rice. I’ve eaten it almost everyday for weeks. I’d call myself a rice queen but that has a whole other meaning.
But sometimes I need “meat” (ok, protein) and potatoes. Simple Anglo fare. Here's a quick rundown of my post-Bali cooking this week.
1. A simple 2 egg omelette with a little onion, garlic and loads of mushroom. There’s been a tiny dab of marinated sheep’s cheese (I can tolerate a small amount if I don’t do it too often). But best of all, when just cooked, topped with fresh sorrel and folded over. So addictive and simple I made it twice in a week.
2. “Fish and chips”. Strangely been craving crumbed, fried fish. But with all the eggs recently consumed, wanted a viable alternative. While dipping fish fillets in egg is an effective way of holding lots of breadcrumbs; water, milk, even “alternative” milks do a good job.
Snapper fillets, dunked in rice milk, then tossed in a mix of masa harina (or ordinary fine cornmeal) seasoned with zaatar and salt, fried in olive oil. Perfect! Accompanied by oven roasted kipfler potatoes, carrots and sweet potato. Sensational.
3. Lots of black kale, chard, sorrel and cos lettuce, straight from the garden. Handy to come back from holiday to an empty fridge but have more fresh greens than I could poke a stick at, a mere few paces from my kitchen.
Experimented with adding finely sliced cos lettuce to a stir fry. It works just fine.
Onion, garlic, kale, smoked eel and lemon juice made an excellent pasta source.
What have you been cooking this week?
But sometimes I need “meat” (ok, protein) and potatoes. Simple Anglo fare. Here's a quick rundown of my post-Bali cooking this week.
1. A simple 2 egg omelette with a little onion, garlic and loads of mushroom. There’s been a tiny dab of marinated sheep’s cheese (I can tolerate a small amount if I don’t do it too often). But best of all, when just cooked, topped with fresh sorrel and folded over. So addictive and simple I made it twice in a week.
2. “Fish and chips”. Strangely been craving crumbed, fried fish. But with all the eggs recently consumed, wanted a viable alternative. While dipping fish fillets in egg is an effective way of holding lots of breadcrumbs; water, milk, even “alternative” milks do a good job.
Snapper fillets, dunked in rice milk, then tossed in a mix of masa harina (or ordinary fine cornmeal) seasoned with zaatar and salt, fried in olive oil. Perfect! Accompanied by oven roasted kipfler potatoes, carrots and sweet potato. Sensational.
3. Lots of black kale, chard, sorrel and cos lettuce, straight from the garden. Handy to come back from holiday to an empty fridge but have more fresh greens than I could poke a stick at, a mere few paces from my kitchen.
Experimented with adding finely sliced cos lettuce to a stir fry. It works just fine.
Onion, garlic, kale, smoked eel and lemon juice made an excellent pasta source.
What have you been cooking this week?
Labels: baked vegetables, cooking, cooks journal, fish and chips, greens, home cooking, masa harina, quickie, recipes, smoked eels
