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Recipes
POTATO*****Potato Dumplings (Kartoffel Knepp)
By Unblond1
This dish is better if the potatoes are cooked and mashed the day before preparing the dumplings
- 8 servings
- 4 large potatoes, peeled and chunked
- 2 slices bread
- 2 tbsp. butter
- 1 egg, lightly beaten
- 1/2 cup flour
- 2 tbsp. cornstarch
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- Pinch mace
- 1/2 cup buttered panko or bread crumbs
CUTLETS*****Chicken, Turkey or Pork Marsala
By Unblond1
* Salt and pepper meat of choice and dredge lightly in flour
- 8 oz. chicken or turkey cutlets or pork tenderloin medallions, flattened
- salt and pepper to taste
- 2 tbsp. flour
- 1 tbsp. EVOO
- 1 tbsp. butter
- 1 1/2 cups sliced mushrooms
- 2 shallots, thinly sliced
- 1 clove garlic, minced
- 1 sprig thyme, stripped
- 2/3 cup consome
- 2 - 3 tbsp. marsala
- 2 tbsp. freshly chopped parsley
- 2 tablespoons yogurt or sour cream
GROUND*****Salsbury Steaks with Mushroom Gravy
By Unblond1
Great for both Update - 22/12/14 - divided into two patties, mine an ounce smaller, added a minced shallot and se
- 8 oz. lean ground beef
- 1 tbsp. Montreal steak spice spread
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 teaspoon EVOO
- 1/4 pound thinly sliced fresh mushrooms (about 6 or 7)
- 1/4 cup red wine
- 1 1/2 Tablespoons flour
- pinch dried thyme (or fresh)
- 1 can consome
- chopped parsley (optional)
BEET****Beet and Goat Cheese Dip
By Unblond1
08/12/13 - VVG for both. Nice for lunch on crackers or a snack with breadsticks (try celery or even apples) Take
- Makes about 2 cups
- 1/2 cup plain greek yogurt
- 3 oz. soft goat cheese, at room temperature
- 1 tbsp. EVOO
- 1 small clove garlic, grated
- 1/2 tsp. ground cumin
- salt to taste
- 3 - 4 roasted beets, grated (I used golden)
LIMONCELLO***Lemon Highlander
By Unblond1
Tastes very much like a Rusty Nail - maybe a LITTLE less cloying
- 1 ounce scotch
- 1/2 ounce Drambuie
- 1/2 ounce limoncello
TOMATOES*****Cherry Tomato Gratin
By Unblond1
I always enjoy this - either as a side dish or a simple lunch (or even dinner) which somehow manages to feel indulg...
- 12 - 16 cherry tomatoes, depending on size (mixed colours are nice)
- fresh herbs of choice - basil, thyme, etc.
- 1 tablespoon olive oil
- drizzle of balsamic vinegar (Optional)
- pinch of red pepper flakes
- freshly ground pepper and Maldon salt to taste
- 1/4 cup panko
- 1 tablespoon freshly grated parmigiano reggiano or pecorino romano
- minced or grated garlic (Optional)
AVOCADO TOAST - Smashed Avocado and Feta on Toast
By Unblond1
Scoop the avocado flesh into a small bowl, mashing it lightly with a fork
- 1/2 ripe avocado
- 1/2 tablespoon of lemon juice
- 1/8 teaspoon of ground cumin
- 30 grams feta
- A generous pinch of salt and pepper
- toasted whole grain bread
- Chopped parsley or mint to garnish
AVOCADO****Avocado with Strawberry Nectarine Salsa
By Unblond1
06/2015 - Makes a nice lunch if you have the leftover salsa
- 1/2 ripe avocado
- 1/4 recipe of Strawberry Nectarine Salsa (from Blue Marlin with Strawberry Salsa recipe)
- 1 cup of spinach arugula blend dressed lightly with olive oil and lemon or lime juice
CELERIAC - Parsnip & Celeriac Bake
By Unblond1
Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins
- 600 g parsnips, peeled and cubed
- 1 kg celeriac, peeled and cubed
- 25 g butter
- 4 tbsp double cream
- freshly grated nutmeg
- 1 tbsp chopped sage leaves
- For the topping
- 50 g fresh coarse breadcrumbs
- 5 tbsp parmesan (or vegetarian alternative), coarsely grated
- handful of flaked almonds - 1 oz.
- 1 tbsp olive oil
ESCARGOT****Escargot Vol-au-Vent with Mushroom Cream Sauce
By Unblond1
15/02/14 - VVG for both. Dan loved
- 2 servings
- 2 tbsp. Whipping Cream or creme fraiche
- 2 tbsp. Butter
- 1 tbsp. Finely chopped parsley
- 2 Garlic cloves, minced
- 1 medium shallot, chopped finely
- 1 small tomato, diced
- 1 pinch cayenne
- 1/4 cup Dry white wine
- 1 tbsp. Cognac
- 3/4 tsp. Worcestershire sauce
- 1 Tbsp tomato paste
- 1/2 tsp Fresh lemon juice
- 2 oz sliced mushrooms
- 2 pieces Prosciutto or 2 strips bacon, chopped finely
- 12 Snails, washed
- 2 Vol-au-Vent shells, cooked according to package directions
- 1 Egg