flour salt, cayenne 1 egg, beaten olive oil butter 2 cups potatoes, coarsely shredded 1 scallion, minced 5 tbsp sunflower seeds, shelled butter panko 1/2 cup milk 1/2 cup cheddar cheese, shredded Combine 1/4 cup flour, 1/2 salt, egg, potatoes, scallion, and 3 tbsp sunflower seeds. Shape into 4 patties and dredge with panko. In… Continue reading Pan-fried Potato Cakes with Cheesy Sauce
Category: Vegetables
Herbed Marinated Mushrooms
1 lb small whole mushrooms 1 cup of chicken stock 1 cup dry white wine 1/4 cup white vinegar 1/4 cup olive oil 2 scallions, minced 2 cloves garlic, crushed 1/4 tsp dry rosemary 1/4 tsp dry marjoram 1/4 tsp dry thyme 1/4 tsp dry oregano 1 bay leaf 4 peppercorns 1 tsp salt Combine… Continue reading Herbed Marinated Mushrooms
Stuffed Courgette for Two
1 zucchini salt 3 tbsp feta, crumbled 2 tbsp gruyere, grated 2 tsp flour 1 tbsp fresh dill, minced 1 garlic clove, crushed 1/2 tsp pepper breadcrumbs butter Cook the zucchini and boiling salted water for 10 minutes. Drain and let cool. Preheat broiler. Slice the zucchini in half lengthwise and scoop out the seeds.… Continue reading Stuffed Courgette for Two
Potato and Frankfurter Bake
1/4 onion, minced butter 1 tbsp flour salt and pepper 2/3 cup milk 3/4 cup old cheddar cheese, grated 2 tbsp parsley, minced 2 tsp mustard 4 frankfurters, sliced diagonally 4 medium potatoes, peeled Boil the potatoes until tender about 15-25 minutes. Slice them. Preheat the oven to 350 F. Melt 1 tbsp of butter… Continue reading Potato and Frankfurter Bake
Herbed Mushrooms
1 lb mushrooms, sliced 2 tbsp butter 1 tbsp lemon juice 1 tsp dry marjoram salt cracked pepper Melt the butter in a non-stick skillet. Saute the mushrooms until tnder. Sprinkle in lemon juice and marjoram. Season to taste. Serve.
Marinated Mushrooms
1/2 lb mushrooms, quartered 1 tsp sea salt cracked black pepper 1/2 tsp dry oregano 1/4 tsp dry thyme 3 tbsp lemon juice 1 tbsp white wine vinegar 1/2 cup olive oil. Mix all the ingredients and let stand at room temperature for at least 3 hours. Chill. Serve.
Herbed Carrots
5 carrots, peeled and julienned 1 1/2 tbsp butter 1/2 tsp salt 2 tbsp parsley, minced 1/4 tsp white sugar 1 tsp lemon juice 1/4 tsp dry thyme 2 tbsp light cream Melt the butter in a medium saucepan. Add the parsley, sugar, salt, and thyme. Stir in the carrots. Sprinkle with lemon juice. Cover… Continue reading Herbed Carrots
Sauteed Spinach with Pine Nuts
1 bunch fresh spinach 1 tsp peanut oil 1 garlic clove, minced 2 tbsp pine nuts salt dry sherry Heat the peanut oil in a large skillet. Add the garlic and saute 30 seconds. Add the pine nuts and saute 30 seconds. Toss in the spinach. Season with salt and sprinkle with sherry. Saute until… Continue reading Sauteed Spinach with Pine Nuts
Green Beans in Sour Cream
10 button mushrooms 3 cups fresh green beans, trimmed 1/2 cup sour cream salt and cracked pepper butter Melt 2 tbsp of butter in a skillet. Add the whole mushrooms and saute until tender. Meanwhile, steam the green beans until tender. Add the beans to the mushrooms. Stir in the sour cream. Do not allow… Continue reading Green Beans in Sour Cream
Beets with Balsamic Vinegar
4 beets (about 1 lb), coarsely shredded 1 tbsp butter 1/2 tsp salt 1/2 tsp pepper 1/4 cup water balsamic vinegar Melt the butter in a skillet. Add the beets and season with salt and pepper. Add the water. Cover and cook on medium a few minutes until the beets are tender. Remove the lid… Continue reading Beets with Balsamic Vinegar