Archive for March, 2014

Omelette collaboration

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Mmm, tasty pic. In this collaboration, I looked after sauteing white onions, mushrooms, and asparagus to fold into my dad’s expertly prepared thick, fluffy omelette.

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Squash salad and more

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I don’t have notes for this tasty meal, but it can be approximated as follows:

Squash salad:

  • Steamed butternut or acorn squash (cubed)
  • White onions (sliced, raw)
  • Plain yogurt
  • Mayonnaise
  • Salt
  • Pepper

Combine all and mix.

It would be tasty to add slivered almonds and raisins (or similar) as well.

We also had summer gazpacho, like this recipe (only sans bell pepper).

Plus a plain fluffy omelette and green salad!

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Creamy eggs + celery + tomatoes

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This was an unusual stir fry, with celery as the main ingredient. It’s not Y’s favourite, but it was lovely here.

Steps:

Beat 5 eggs with:

  • salt, pepper
  • 1 tsp sake
  • pinch of sugar
  • pinch of chicken bouillon powder

Cook eggs to 90% done, then turn off heat and set aside.

Cook diced fresh tomato and sliced celery in the frying pan.

When almost done, add the eggs back and mix.

Served with white wine from Margaret River, Western Australia.

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