Wednesday, November 20, 2013
So I just stumbled upon the cooking blog Sprinkle Bakes and for the avid baker like me I am more than a little excited to try some of her recipes. Have a I mentioned here that I work very part time in a local bakery? For me that is a way to do my beloved baking and not have our family eating it all :) I was looking for some new recipes and this looks so good. Can't wait to try it!
Monday, November 18, 2013
Boiling the meat:
400 gram beef (I used pork)
2 branches of rosemary
3 cloves garlic
3 bay leaves
630 grams boiled, peeled and cubed potatoes
270 g. peeled, boiled, cubed carrots
130 g. boiled eggs, chopped.
280 g. dill pickles, chopped.
300 g. canned, drained peas
150 g. mayonnaise
3-4 t. Dijon mustard
7 cloves garlic- crushed.
3 t. Worcestershire sauce
300 g. sour cream
salt and pepper to taste
- Boil meat in about 1-2 inches of water with the spices until thoroughly cooked. Drain. Cool and chop finely.
- Boil potatoes, carrots and eggs. Cool, peel, chop so that they are uniform in size.
- Chop pickles and add that and peas to meat, potatoes, carrots and eggs.
- Mix dressing separately. Then add to potato mixture Mix well, season to taste.
Sunday, November 17, 2013
The fact that I haven't been posting doesn't mean I have not been cooking. Quite the contrary-yesterday I spent the whole day in the kitchen. Making food to celebrate my birthday. I made 3 cakes, a vege tray, a yummy meat salad and cheese fondue with curry meatballs, french bread and steamed broccoli for dipping.
But rather than sharing any of those party recipes today I want to share with you a comfort food. There are those foods that bring us warm, happy feelings from childhood and this is one of mine.
I don't make it often from scratch since it time consuming, and here in LV we can't get it in the boxed version. But when I do make it this is a recipe that looks like a good one, though I haven't tried this exact one I have made this several times and like topping it with cubed bread for a nice crunch.
Macaroni and Cheese