Red Lentil Soup with Crispy Chicken from a German cooking magazine - the soup is made with red lentils, onions, garlic, carrots, snap peas, turmeric, heavy cream and vegetable broth. The chicken breasts are coated with a mixture of eggs, crushed cornflakes, parmesan, hot paprika and pan-seared. Everything is topped with some thyme-chili oil
3 Likes
Fettuccine with Pork Tenderloin and Leek Sauce from essen & trinken magazine - leeks, garlic, dried apricots are cooked in vegetable broth, cream and white wine and mixed with fettuccine, some pasta water and tarragon. Pork tenderloin rubbed with dijon mustard, cut in medallions and quickly pan-seared
3 Likes
That looks gorgeous!
1 Like
Salad with Bacon and Avocado - simple salad of iceberg lettuce, cucumbers, cherry tomatoes, avocado, bacon and a dressing with salad cream, parmesan, milk and lemon juice
4 Likes
Cypriot beef and rice stuffed vegetables, using a recipe from Irene Matys’ My Cypriot Table
beet greens
potato, carrot, beet and pickle salad
4 Likes
Flannery Beef Outside Skirt Nam Tok with Maggie’s Farm mint & cilantro, lemongrass, Finley Farms shallot, roasted rice powder on Garden Of… gem hearts.
Harry’s Berries haricots verts, Munak Ranch tomatoes.
Sticky Rice
Corn by First Fruits Sweet Corn.
7 Likes
Wow!
1 Like
Fettuccine with Shrimps and Tomatoes from an old German GU cookbook - simple preparation which lets good tomatoes and shrimps shine. Shrimps are quickly pan-seared with garlic and fresh diced tomatoes are added with parsley and basil. Everything is mixed with fettuccine and finished with more basil, mace and some olive oil
2 Likes