Saturday, March 25, 2017

Saturday Recipe

For those of you who are interested, my extraction wounds are coming along fine, thanks. Almost back to normal eating.

Here's another frittata recipe. They are so easy to make and so tasty. I am not quite sure what sausage crumbles are, but crumbled sausage meat would, I assume be the same.

Sausage Frittata

1 (9 5/8 ounce) package pork sausage, crumbles
2 cups red potatoes, cubed and cooked
8 eggs
1/4 cup Parmesan cheese, grated
1/4 tsp salt
1/4 tsp ground black pepper
1/2  cup tomatoes, seeded and chopped
2 green onions, thinly sliced

1. Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.

2. Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.

3. Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.).

4. Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.

5. Top with tomato and onions. Cut into 8 wedges to serve.

Servings: 8


Have a great weekend.

Friday, March 24, 2017

All Over, Food,

OK,  it's all over bar the shouting. I am minus 2 more teeth. The injections hurt like hell but that was the only thing that did, unless you count the bill. I was shaky and very cold when I left and right through til close to lunch. Then after lunch I was bored and so we went to the bowling alley after all. I was semi prepared to sit and watch, but didn't in the end and had one of the best games I've had for a while!!! I even beat Matt twice. Took a large mug of iced tea with me. No hot drinks.

I remembered a recipe we used to make a long time ago when in NC. It was a knock off of a paté sold
by Sam's. Basically you mix (cooked) smoked fish like kippers, smoked trout, etc. with Philly Cheese (whole pack) add 1 tbs of Mayonnaise (not Miracle Whip) 1 tbs lemon juice and 2-3 drops of Tabasco (or more to taste). It's delicious.

I ate it on whole wheat bread - having cut off the crusts which are a nono for me at the moment - small bites at a time. Matt just made a sandwich of his.

I also made a blancmange which is a typically English milk pudding. I have a packet which was sent by Matt's daughter several years ago (she sent 2 packs, only used one not sure why). I have never seen it in Canada. Having written this, I decided to Google, Guess what, good old Amazon sells the same packet as that I already have. Blancmange takes me back to my childhood, my mother used to make them for birthday parties for me. There is/was an English cook/author who published a book with original recipes. I tried making her recipe for blancmange. Quite different to what I was used to and I didn't enjoy it as much. I also tried her recipe for custard and that was absolutely no different to the Bird's Custard that so many of us in England used to use, probably still do.

I am not really up to writing much of a blog today, so that's it for now.

Have a great day