Tuesday, June 20, 2017

IHCC and CC#18: Beef with mustardy lentils and mint (and curry leaves!)

This is my adaptation of Hugh's recipe: I used minced beef instead of roast beef cut into strips, I used grainy mustard instead of English, used curry leaves and mint from my container garden.
paired with fresh egg noodles with soy sauce
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recipe from page 101 of:
Hugh Fearnley-Whittingstall's
River Cottage Every Day
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I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
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Cookbook Countdown has a new website :

We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!

Friday, June 16, 2017

Cookbook Countdown #18: Overnight oats porridge

Soaked one cup of oats (mine was rolled) to two parts water in my glass container and left in the fridge overnight.  This morning transferred to small cooking pot, top up with a wee bit more water (which I swirled in the glass container to get the rest of the oats bits out), bring it to the boil over medium.. like a bubbling mud pool, turn off the fire.  Ladled into serving bowls. Add apple slices which had been fried in butter, crumbled toasted walnuts and drizzle some maple syrup over the lot, and tuck in!
Above: hubby's portion, below ~ mine!
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Porridge from:
Hugh Fearnley-Whittingstall's
River Cottage Every Day

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***
I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
***
***
Cookbook Countdown has a new website :

We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!

Thursday, June 15, 2017

CtBF ~ Lentil salad with goat cheese and walnuts

My packed lunch of a hearty lentil salad (I thought I picked up a can with the word 'puy' on the label, but when I got home, the label changed....) which I ate the whole day long (paired with THIS)!
I drained and rinsed the lentils, cover with water and heated up till boiling with the thyme and bay leaves.  Drained the water into another pan to cook the finely diced onions, carrots and celery till almost tender.  Toss everything into the prepared dressing, cooled and kept in refrigerator (cos by then it was pretty late at night).  In the morning added the chopped herbs and toasted walnuts and it was good to go.  Hubby had a smaller portion than mine.
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I picked up 'When Breath becomes Air' again which I left hanging half way to read other stuff in May, hence my June reading schedule is way behind.   But I had a lively discussion with a small group of young members from my online book club, The KL Book Appreciation Club (KLBAC), on HAN SU YIN's works and was happy to show off my small collection of her works.
above was all I could find without opening other boxes in storage.
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are cooking from My Paris Kitchen,
David Lebovitz's latest book.
Lentil salad with goat cheese and walnuts (p. 233)
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A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
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my collection of David's books:
and newly acquired copy of this
Ready for Desserts
made possible by this lovely lady!
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Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.