November 26, 2017 / Lyn Jones / 0 Comments
FRENCH BEANS WITH TOMATOES
green beans
butter or other
tomatoes
s/p
Cool cooked, drained beans. Skin & slice the tomatoes.
Heat fat, add tomatoes and cook 5-6 mins. Then add beans.
Mix together and heat well. Season.
CABBAGE COOKED IN BUTTER (delicious and stops cabbage odour)
Cut cabbage up roughly as if for salad.
Place in saucepan with the butter, cook without water; for young cabbage 10 mins, old 20 mins.
NOTE: you may have to shake the saucepan occasionally.
CARROTS, EN CASSEROLE
12 young carrots (Dutch carrots if large enough)
90g (3 oz) butter
1 onion, finely chopped
s/p
parsley
Cut carrots into pieces. Lay in a casserole dish, cover with onion pieces, season and add some parsley. Dot with small pieces of butter, cover and cook in a medium oven until soft.
STEWED MUSHROOMS
mushrooms
1 Tab flour
milk
60g (2 oz) butter
1 Tab lemon juice
s/p
Peel mushrooms (if found wild), cut off stalk ends.
Melt butter in saucepan, add mushrooms & lemon juice. Season, cook gently – stirring frequently – for 30 mins.
Mix flour with some milk, stir into mushrooms and boil gently for 5 mins. Serve very hot.
BAKED ONIONS
onions
30g (1 oz) each of sugar and butter
breadcrumbs
s/p
Boil onions in salted water and drain well.
Put layer in a baking dish with some butter and seasoning. Then make a layer of breadcrumbs and continue layering until dish is filled. Cover with buttered paper and bake until browned.
July 19, 2017 / Lyn Jones / 0 Comments
You can use whatever tortillas you like with these, I love making my own but when that feels like too much effort the La Tortilleria tortillas are excellent and gluten free. They mill the corn in Kensington so they’re a Melbourne made product and what’s not to love about something local?
Makes 4 tacos
Ingredients
SALSA
1/2 an avocado, 1cm dice
1/2 nectarine, 1cm dice
1 Tablespoon of coriander
1 Tablespoon spring onion
1 tsp lime juice
1/2 tsp chilli flakes
1 tsp olive oil
salt
TACOS
4 tortillas
2/3 cup brussels sprouts or cabbage shredded
1 tsp olive oil
1 tablespoon lime juice
2 Tbs grated parmesan or cheddar (try sauerkraut)
3 eggs
1 tsp butter
1 Tablespoon milk (optional, can use water)
salt and pepper
1. Combine salsa ingredients in a small bowl and stir. Set aside.
2. Dress the shredded cabbage in the lime juice and olive oil, season and toss. Set aside.
3. Whisk together the eggs and milk and season. Chop the butter up and add to the egg mix.
Heat a non stick pan over medium heat and toast the tortillas briefly on each side until warm. Remove and set aside (can wrap in foil to keep warm but you won’t be long now). Turn pan down to med-low, add egg and use a wooden spoon to immediately start pushing it across the pan and folding it over itself. Keep the egg moving and cook until ready; just a couple of minutes. The butter will melt into the egg as you cook it.
ASSEMBLY: Place cabbage on the bottom of the tortilla, top with egg, cheese and salsa. You can add extra hot sauce if you like! I used some left over harissa!