I always make too much meals by the way. :(
Since Taro loves deep fried stuff, I made brown rice croquette. Season with tomato paste and S&P well. In the inside I stuffed mozzarella cheese. Wowwow!Melting!!
Just ordinal salad. Tomato, lettuce. sliced onion and cucumbers with masturd dressing.
Deep fried Japanese butterbur scape. This is very spring taste. A little bit bitter.
I changed the leftover of braised peas to cream soup. Added potatoes, purple potatoes, carrots, onion, some mushrooms.As for the rice croquette, of course, the white rice would be fine as well. But the texture of brown rice is much better than white ones. Make sure that season salt and pepper well. I regretted I should have seasoned it more.
Taro's rate:★
Eventually he had one bite only. Sigh..... But he had one "Dora-yaki"(bean -jam pancakes). Especially he was care for the cake. ( he tried to get rid of the bean-jam.)
Probably the yellow colour fascinated him.
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This looks really good! :D
ReplyDeleteI want to try it. ^^
at last, back... I left when that damn snow was everywhere and now its spring:D! and I wanna thank u from starters - did that salad for lunch today, I only added some feta cheese into it for a 'lil improvement.
ReplyDeleteand btw, some time ago I told u 'bout polish dish: pierogi; here is the recipe:P
350 g all purpose flour
125 ml luke warm water
1 egg
a pinch of salt
600 g peeled baking potatoes
250 g twaróg or white farmer's cheese
1 small white onion
1 tablespoon butter
1/2 teaspoon coarsely ground pepper
salt to taste
Boil the cleaned, peeled baking potatoes in lightly salted water.
Drain them, let them cool completely, then mash them using a fork.
Finely dice the onion and saute it until golden. Crumble the cheese and combine it with the potatoes and onions. Season with salt and
pepper. There should be small lumps of cheese and potatoes in the stuffing.
Dump the flour onto a clean surface and make a small indentation in middle. Crack the egg into the indentation. Add the salt and a little bit of the lukewarm water. Knead until smooth, adding water and flour as necessary. This dough should be much like dough for pasta.
Put a large, wide pot of salted water on the stove to boil. Divide the dough into parts. Keep what is not being used covered. Roll
out the dough until it is thin. Using a glass or biscuit cutter, cut out circles. Place about half a tablespoon of filling on one side of each circle. Fold the dough over the filling (you get a half circle) and seal. Make sure none of the filling gets on the edge since that will make the thing come open when it boils. In
tours, throw the pierogi into the boiling salt water, stir, and cover. When they float to the top, uncover the pot, lower the flame,
and let them boil another two to three minutes. Remove them with a slotted spoon, and coat with a little clarified butter to keep them from sticking together.
Serve topped with melted butter (imo' not so great) or rendered fat with bacon (even worse:P) or with sour cream on the side (mhm, me likey:P).
ps. u can also keep'em to cool down and then fry them on a pan 'till they are brown.
bah, back to work:D
WowWow!! Hi ef.em! Long time no hear! Thank you for sharing the recipe! I think this one is quite similar to "ravioli" in Italy. How big is the pierogi? As same as Chinese dumpling? How thin should I roll out?
ReplyDeleteAnyway,I'm gonna try it very soon. Maybe tomorrow. Thanks again!
Hi Lex!
ReplyDeleteThis croquette is quite easy to make it. Make sure that you season rice well, then it will be awesome. ;)