Originally posted by Kayakat
Made some Meat balls in tomato sauce with mashed potato's and a chicory salad todayz hungry
When I was taught how to cook, I was told that meatballs can tell how spicy, sweet or salty they can be by the brightness of the sauce, those seem to be cooked to perfection as well, now that's a spicy meatball! Even though they look like sweet, tomato meatballs. The chicory is something I have never tried as well, great job babz, love all the food.
'TERRIFIC, EVEN BETTER THAN MAMA!"
Originally posted by Kayakat
And i made some Bread puddin with cherry's today aswell hungry
This is just novelty greatness right here! How you turned regular bread into bread pudding was cool. I love cherries, so this'll score greatly, nice improvision!
'TERRIFIC, EVEN BETTER THAN MAMA!"
Originally posted by the.kenzo
Deviled EggsDidn't have the resources to make them the best ever, but they are still pretty tasty. I need paprika and bacon bits.
They honestly look really good. The fact that you can make em with paprika and bacon bits, is something I would have never thought, great job Ken!
"TERRIFIC, EVEN BETTER THAN MAMA!"
Originally posted by the.kenzo
Those are my first ever deviled eggs.
They look good, for some reason, people always think that I'd specialize in Satanic sounding food. Devil's cake, Deviled Eggs, Diablo Shrimp, Hell Stew, Goat stew ..etc..etc..
Originally posted by dadudemon
They look so lonely without their red dotted caps.
Red dotted caps?
Originally posted by the.kenzoTHose look really tasty. I love deviled eggs.
Deviled EggsDidn't have the resources to make them the best ever, but they are still pretty tasty. I need paprika and bacon bits.
Pics
Recipe
Serves: 4-6
Ingredients
Pasta:
300g Flour
3 Eggs (Medium to Large)
1 large Spoon oil (Sunflower/Olive/etc)
1 large spoon water
Filling:
500g Pork Mince Meat
300g Frozen Spinach
1 large Onion
3 tablespoons Sour Cream
Salt/pepper/lemon to taste
Directions
1. Mix all pasta ingredients together and knead well. Put in fridge for 1 hour
2. Pan-fry mince and onion with little colour.
3. Add warm chicken stock and frozen spinach. Cook for 10 minutes.
4. Discard stock. Mix all Filling ingredients together.
5. Roll out pasta dough and cut out 10x20cm rectangles(tip: do in 4-8 small parts)
6. Fill with filling and roll 2-3 times. Seal sides.
7. Cook in boiling water for 3-5 minutes
8. Serve
Info
This is a recipe my grandma always used to make for us. I loved them so much when I was a child, I wanted to eat them every day. She used to make them with parsley instead of spinach, but that should give you an idea that you can adjust the filling to what you want. Be creative. They are a bit of a ***** to make (pasta dough, you know), so I'd advise you to make them in large badges. You can freeze them and keep them for months (even years), and just quickly microwave them or boil in some broth. Personally I just eat them with some (sweet) cream, my grandma on the other hand liked to eat them in their broth, as a sort of soup. Up to you.
Enjoy!
Pics
Recipe
Serves: 6-8
Ingredients
3 l Pork/Chicken Broth
2 Chicken Breasts
400 g Frozen Spinach
1 pack of Ramen Noodles
Directions
1. Bring Broth to a boil
2. Add Ramen Noodles
3. Pan-fry chicken (nice golden colour). Cut in pieces. Add to boiling broth
4. Add Frozen Spinach cook for 5 minutes
5. Season with salt/pepper/maybe soy sauce/etc.
6. Serve
Info
I made this for Sarah cause she really misses her favourite "Wagamama" chicken Ramen. So I tried to recreate it a bit. She likes her noodles really well cooked (no al dente nonsense). So I let them cook quite a long while. I actually used the broth from the pork-mince I made for my "Maultaschen", though I added some more chicken stock to it. I figure it would be better with fresh spinach (and the broth would be less green), but I didn't have any to hand. You can also add bamboo, or mushrooms or egg...again, your creativity is the only limit. Reach for the stars. 😐
Enjoy!