Cooking by the sea
This past holiday's menu was the following:Caramelized onion & vegetable Frittata
Shrimp cakes with mango chutney
BBQed Chicken in garlic & yoghurt marinade
Indian vegetable curry
Zesty Lamb skewers with onions & green peppers
spaghetti aux fruits de mer
Grilled Goat Cheese & Caramelized Capsicum sandwichesa
Excellent long weekend, I spent a quality time with the family, Cooked for everyone yet managed to do some watersports..
A much needed break by far better than my last attempt of a getaway..
posted by Mama Fusla at 1:26 AM
18 Comments:
I never understood the term Zesty,
I noticed something else in the post, but as this is a PG 13 blog, I will not highlight it.
I'M SO TAKEN BY YOUR COOKING TALENT AND WISH I HAVE THE CHANCE TO TASTE YOUR YUMMY FOOD.
WELL DONE.
Purgatory
the Term Zesty is used whenever an Orange or Lemon Zest is used in a Dish :)
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By the way Fusla, what did you use as a sauce for the spaghetti aux fruits de mar dish ?
and, hmmm, why used Spaghetti Pasta ?
Purgmeister
The old hag in the photo is topless, deal with it..
Chai
Danka
Nshallah you will somewhere between Hafr il Batin & Hadramoot valley [Mandi Style]
Fuzzy
I had to improvise with most of these dishes because of scarce ingredients..
The fresh tomatoes & tomatoe paste
Red Onions, spring onions, Garlic, Coriander, Salt/Pepper/Sugar, Bay leaf and lemon juice..
As for the seafood, it was a frozen bunch [I'd never be seen dead cooking frozen food]
Squid, Mussles, baby octopus and shrimps..
If I had a choice, I'd use fresh rosemery, tagliatelle al dante & canned tomatoes [Cherry] and of course fresh fish handpicked from Fish Market, surely not caught because there is something really fishy about my fishing..
simply, I never catch anything!
tagliatelle pasta is a nice choice, and would enhance the presentation of the dish :)
Bon apetit
Off topic :: You're not as crazy as you used to be.
I'm losing interest.
Fuzzy
I'm impressed, do you cook?
mbh
The Fusla is inconsistant and can transfere from one carrier to the other depending on the potential of the Fusalan, obviously a better candidate was found!
I found this online and it sounds like a good recipe as my recipe's are hardly ever measured..
But scroll down for some tips..
According to the Wikipedia a frittata is "a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked.
1 lb spinach leaves (about 2 bunches), cleaned, chopped
1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese
Sun-dried tomatoes, about 2 Tbsp chopped
Salt and freshly ground pepper to taste
3 oz goat cheese
1 Preheat oven to 400°F.
2 Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.
3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
4 Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat. Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.
5 Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
About to go in the oven Just removed from oven
6 Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. To keep from accidentally picking it up by the handle while hot
Cut into quarters to serve. Serves four.
Mama's Tips:
I would saute' the onions in olive oil as mentioned above but 1st I would caramalize them with a pinch of sugar..[I like my onions slightly sweeter and would go real nice with the Salty goat cheese]
Also, I would put 1/3 cup of milk to make it lighter. As for the eggs, I always do 3-1 ratio 3 whites to 1 whole+ yolk!
If you're not very saturated fat consious, I would suggest frying the goat cheese [Dipped in egg yolk] for added crunch before baking it
Another idea is Artichoke [Canned]Pesto & goat cheese..[pesto must be made fresh]
Try to avoid using frozen artichoke as it looses its texture when defrosting..
Bon apetite
yes i cook, and i have a Bachelor of science in Hotel and Restaurant management.
nice recipe, peice of advice, whenever you see a recipe that has eggs and measures it by " 9 large eggs
" then try to use a measuring cup, because the word Large could mean anything, a correct recipe would say 9oz. of whole eggs or so, so just see the fluid ounces of the first egg, then try to match it by adding more eggs ! does that make any sense ? hehehe chenni garagt wayed
Fuzzy
That explains your in depth understanding of the gastronomic world!
anyways well put as the eggs are a volatile ingredient that any changes in amounts can make a significant difference..
I tip my Chef's hat to you..
No, I was refering to your "activities"
Purgy
Feel free to say anysing n everysing
my blog is ur blog
MAMA
STOP GIVING RECEIPES TO OTHERS AND KEEP IT FOR YOURSELF.
Chai
Ask not what you can do for diMama but what diMama can do fo u foo!
that's my moto..:P
"managed to do some watersports"
that part
Purgy
ee all kinds of water sports specially wakeboarding, its my new fad. Grooming up for Kiteboarding next season..
Purgatory you sound so meek! Lol.
Mama your menu sounds mouthwatering and the chalet photo is certainly more enticing than many destinations one could travel to.
3alaikom bil3afiya.
Jewaira
This foto was nicked online
but its the closest thing to the view. we are blessed..il7imdillah
Which reminds me, I need to post last weekend menu
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