October 30, 2023 / Lyn Jones / 0 Comments
serves 4
500g mushrooms, thinly sliced
3 T butter or marg
1 kg young zucchini
1.5 tsp salt
1 tsp sugar
.25 tsp gr ginger
freshly ground black pepper
2 tsp chopped parsley, chives or spring onions
4 slices wholemeal bread, lightly toasted & buttered
Saute mushrooms in the heated butter, covered.
Shred or thinly slice the zucchini, then cook in boiling salted water for 1-2 mins until just tender but still crisp.
Drain and add to mushrooms, along with condiments.
Serve hot on toast.
NOTE: If preferred, cook only half this quantity and serve to accompany 4 poached or scrambled eggs.
August 14, 2021 / Lyn Jones / 0 Comments
serves 8
INGREDIENTS
500g baby squid (or tubes) cut into 3cm pieces
1/2 tsp smoked paprika
1/2 c oil
1 red capsicum, diced
1 onion, diced
1 can tomatoes
pinch of nutmeg
1 tsp crushed garlic
550g short grain rice
1/2 tsp turmeric
1.5 L chicken stock
1 c frozen peas
2 cabbage leaves, finely shredded
1/2 bunch parsley
1/2 of a chorizo (opt)
In a large frypan cook squid in oil 3-4 mins. Remove from pan.
Cook chopped chorizo (if desired).
Add capsicum, cabbage and onion – cooked until soft.
Add garlic, paprika and turmeric. Cook for 1 minute – no longer.
Add the rice and the stock, simmer 20 mins til rice is almost cooked.
Return cooked squid to pan, add peas & parsley, then cook a further 3 mins.
Garnish with your choice of dill, lemon wedges or paprika.