Egg & Onion Salad

 

 

Ingredients:

3 Hard-boiled eggs

½ onion

Basil – lightly dried

Chilli powder – 1/8 tsp

Pepper

Salt

2 tblsp mustard oil

 

Method:

While your eggs are boiling, slice the onion as thinly as you can – not very in my case.

 

Put into a container along with the basil, chili powder, salt and pepper.

 

I had to make my own mustard oil by crushing some yellow mustard seeds in a pestle and then mixing them with canola oil and putting it on the heat for say 10 minutes.  I then poured the oil into a jar stopping just before the seeds so the oil was clear.

 

Pour the mustard oil over the onion etc.

 

Peel your eggs and quarter each one.  Put into a serving dish and put the onion and oil mixture on top. I did this while the eggs were still a bit warm

 

Serve chilled as a side dish.

Beef Stroganoff – A Classic

 
 

Ingredients:

 

Beef strips (pre-cut)

Mushrooms (sliced)

Onion (sliced)

Garlic oil

¼ cup butter

1 ½ cup beef stock

Salt (be careful)

Worcestershire sauce

¼ cup flour

1 ½ cups sour cream

3 cups hot cooked egg noodles

 

Method:

 

Sauté the onion in the butter and oil for a minute.  Add the mushrooms and sauté for another minute or two.

 

Transfer to your casserole dish.

Season your beef and mix the flour into it.

 

Cook the beef in the same pan in batches.  Add the beef batch by batch to the casserole dish.

 

Stir in the beef stock and Worcestershire sauce.  Simmer for 15 minutes.

 

Finish the dish off in a moderate oven adding the sour cream right at the end – don't let it boil.

 

Cook your noodles and serve your stroganoff over them.

Egg & Onion Salad

Ingredients:

3 Hard boiled eggs

½ onion

Basil – lightly dried

Chilli powder – 1/8 tsp

Pepper

Salt

2 tblsp mustard oil

Method:

While your eggs are boiling, slice the onion as thinly as you can – not very in my case.

Put into a container along with the basil, chili powder, salt and pepper.

I had to make my own mustard oil by crushing some yellow mustard seeds in a pestle and then mixing them with canola oil and putting it on the heat for say 10 minutes.  I then poured the oil into a jar stopping just before the seeds so the oil was clear.

Pour the mustard oil over the onion etc.

Peel your eggs and quarter each one.  Put into a serving dish and put the onion and oil mixture on top. I did this while the eggs were still a bit warm

Serve chilled as a side dish.

A Reminder of a Simple Sliced Tomatoes Plate

I mostly just do this Sliced Tomatoes Plate as a starter for Christmas lunch or for some other special occasion – but really it is so easy to do and delicious that I should do it far more often.

All you need are some beautifully ripe tomatoes.  These were good ones although sometimes I have been able to find beefsteak tomatoes and done them without any refrigeration – and then they were fabulous.

Slice your tomatoes and arrange them on a plate.  Slice some onion really finely – as finely as you can and put a small amount onto each slice of tomato.  It will sort of melt into the tomato – and won't taste oniony!

Then season with salt and black pepper.  Sprinkle some chives and dill (or any other aromatic green herbs) on top for colour and then drizzle a little extra virgin olive oil over the top.

Just so yum!

Savoury Pancakes – Just as Good as the Sweet??

I put the kernels off a leftover cooked corn on the cob into a bowl.  Then some chopped red onion, a little chopped tomato and ½ a green chilli (finely diced).

For spices I put in a little chilli powder, grated ginger, salt and cumin seeds.

Then I added 1 cup of plain flour plus a teensy bit of baking soda (say 1/8^th of a teaspoon).

I mixed this all up and then gradually added 1 cup of ice cold water – don't add it all at once and stop when the mixture is milkshake consistency and there are no lumps.

Rest the pancake mixture in the fridge for 10 minutes or so.

Heat some oil until hot, then spoon in the mixture in batches – the first 2 lots I did were too large and as a result I couldn't turn them over without breaking them.  I did get one ok – and that is the one in the pic, of course!

They were tasty – spicy without being overwhelmingly so – particularly the crispy edges.