Here's One I Made Earlier Pt 1
Try this Heres One I Made Earlier Pt 1 recipe, or contribute your own.
Try this Heres One I Made Earlier Pt 1 recipe, or contribute your own.
- 2 eggs
- olive oil
- 2 egg yolks
- 1 egg white
- 2 egg whites
- 1 garlic clove chopped
- 30 g butter
- 30 ml olive oil
- 15 ml olive oil
- 30 ml honey
- 15 ml soy sauce
- 1 clove garlic; chopped
- 1/2 lemon juice of
- 250 g small jersey royal potatoes
- few drops vanilla essence
- 1/2 leek; chopped
- 15 ml chopped parsley
- 300 ml milk
- 250 g jersey royal potatoes
- 1 handful chopped basil
- 1/2 leek; chopped
- 1 orange; juice of
- 2 bananas; mashed
- potato salad
- 5 ml balsamic cinegar
- ; roasted potatoes***
- 1 sprig thyme
- 1 ds tabasco
- 2 bananas; sliced diagonally
- stirfried lamb
- 2 leeks
- 2 lamb leg steaks; cut into
- 100 ml custard
- 100 ml double cream; lightly
- 50 g caster sugar
- 100 g caster sugar
- ***pan-fried lamb with fried
- banana custard
- banana pudding
- 75 g brown sugar
- 1/2 onion; sliced
- 15 ml sesame oil
- Carbohydrate 290.140734517501 g
- Cholesterol 5542.16796615776 mg
- Fat 200.0663027744 g
- Fiber 3.96045250209755 g
- Protein 159.299855838096 g
- Saturated Fat 65.0396748171274 g
- Serving Size 1 1 Serving (3069g)
- Sodium 2064.95836176171 mg
- Sugar 286.180282015403 g
- Trans Fat 15.4799957569042 g
- Calories 3540 calories
Step-by-step
- Heat the oil in a pan, add the lamb strips, onion, leeks and garlic and cook for 5-6 minutes or until the meat is browned.
- Stir in the soy sauce, tabasco, honey, sesame oil and herbs, and cook for a further 3-4 minutes, stirring occasionally. Season and serve.
- Wash the potatoes and cook in a large pan of boiling, salted water. Boil the eggs in a separate pan until just hard, cool and shell.
- Trim the leeks, cut into 10cm lengths, chop any edible trimmings and reserve. Cook the lengths with the potatoes until just tender and drain.
- Heat the oil in a large pan; add the chopped leeks and cooked lengths. Add the balsamic vinegar and fry until the leeks are golden brown. Stir in the cooked potatoes and herbs, season well and serve topped with the halved boiled eggs.
- Preheat oven to 220c/Gas 7.
- Wash the potatoes, lay in a roasting tin, drizzle over some olive oil, season with salt and put in the oven.
- After 10 minutes of cooking time sprinkle over the chopped leek, thyme and chopped garlic and cook for a further 10 minutes.
- Meanwhile, pan-fry the lamb steaks and eggs in a little oil. Serve the steaks topped with the eggs and with the potatoes on the side.
- Mix the egg yolks and white, sugar and vanilla essence together in a large bowl.
- Heat the milk to just boiling and pour onto the egg mixture, whisking continuously.
- Return to the pan and stir over a gentle heat until thickened. Stir in the mashed bananas, leave to cool and serve garnished with mint.
My Culinary Adventures: A Week in the Kitchen
Life as a busy working mom is a whirlwind of early mornings, school runs, demanding deadlines, and the never-ending quest for a moment's peace. But amidst the chaos, there's one constant source of joy and comfort: cooking. For me, cooking isn't just about sustenance; it’s a creative outlet, a way to unwind, and a means of connecting with my family. This week, I decided to challenge myself with a series of recipes, each more ambitious than the last. The results, as you'll see, were a delicious blend of success and (admittedly) a few minor kitchen mishaps. The journey, however, was far more rewarding than the destination.
I started the week with a classic comfort food: potatoes. Nothing beats a perfectly cooked potato, whether roasted, boiled, or mashed. This week saw them transformed into a vibrant potato salad, a side dish I’ve always loved but seldom made from scratch. The addition of fresh herbs, a tangy balsamic vinegar, and perfectly poached eggs took this humble dish to a whole new level of flavour. The key, I discovered, is using good quality potatoes and not overcooking them. A slightly firm texture provides the perfect counterpoint to the creamy egg yolks and the slightly sharp taste of the dressing.
Next on my culinary agenda was lamb. My attempt at a stir-fried lamb dish was initially fraught with anxiety. Stir-fries, I had discovered, are a fine art that demands precision, a quick hand, and a decent wok. My wok, while not quite authentic, served me well, and with a little bit of practice (and a fair amount of improvisation), I managed to create a flavourful stir-fry with tender lamb, crisp vegetables, and a rich, umami-laden sauce. The secret ingredient, I found, was a dash of honey, which balanced out the savouriness of the soy sauce and added a pleasant sweetness.
The pièce de résistance, however, was a pan-fried lamb steak, a surprisingly quick and easy dish. After perfecting the potatoes the day before, I realised that roasting brings out the best in them and this time I had no regrets. The perfectly cooked potatoes and a wonderfully seasoned lamb steak made for a truly satisfying meal, a fitting end to the week's cooking endeavors. It’s a testament to the power of fresh, high-quality ingredients and simple cooking techniques that can create a meal that’s both delicious and satisfying.
My sweet tooth demanded attention, and I ventured into the world of banana-based desserts. I started with a simple banana custard, a creamy, comforting treat that evoked childhood memories. The custard turned out to be surprisingly easy to make, and the addition of vanilla essence and fresh mint added a delightful fragrance to the already wonderful taste. The challenge was to avoid overcooking it and thus creating a scrambled-egg effect. The second banana-based creation was a banana pudding, which I'll share in a future post. To make it a bit more exciting, I decided to experiment with various sugar types - caster, brown, and even a tiny bit of honey.
This week's cooking journey taught me a great deal about patience, precision, and the importance of using good ingredients. While I’m no culinary prodigy, I felt a huge sense of achievement at the end of it all. More importantly, I created delicious meals for my family, and that’s a reward far greater than any Michelin star.
