Dreaming of fantasy
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ja2015-08-20T11:08:57+09:00
http://leenichole.animech.net/Entry/33/
Mina Holland's Cherry, Coconut & Thyme Shuttle
This recipe comes from editor of the Guardian’s Cook magazine and author of The World on a Plate, Mina Holland.
"This is based on *the* puddi...
This recipe comes from editor of the Guardian’s Cook magazine and author of The World on a Plate, Mina Holland.
"This is based on *the* pudding of my childhood, a golden fixture of my early years. We always had it with tart plums and almond frangipane, but at the time of cooking for The Curious Pear, plums were not yet in season, so I gave this combination a whirl. The combination of staining ripe cherries offset by the lemon juice, sweet coconut, and thyme (I take any opportunity to weave herbs into my cooking) is balanced, beautifully fragrant, and a little exotic. When almond hits, I recommend trying this with plums and almond to replace the cherries and coconut respectively. Enjoy with crème fra?che when warm or, if they last until morning, eat them cold and pleasantly soggy with coffee for breakfast."
Serves 4 to 6
For the pastries:
1 roll of ready-made puff pastry
200 grams cherries, halved, with pits and stems removed
Zest of 1 lemon
A generous squeeze of lemon juice
4 sprigs thyme, stripped of leaves
1 egg, beaten, for glaze
Preheat the oven to 200° C (just shy of 400° F). Next, unroll your ready-made pastry (and feel unapologetic about not having made your own) and place on a flat, greased baking tray.
Cut it in half and then, on one of the halves, score the pastry with diagonal slits, leaving a few uncut centimeters on all four sides. Put the pastry in the fridge to chill until you're ready to use it.
Put the cherries in a bowl with the lemon zest, juice, and thyme leaves. Leave to sit and steep until you're ready for them.
To make the coconut frangipane, cream the softened butter with the superfine sugar, then add the dried coconut, coconut extract, and the thyme leaves.
Take the pastry from the fridge and spoon the frangipane onto the uncut side of it, leaving a few centimeters clear around all four edges. Then spoon the cherries on top. If it starts to look like it will be a rather full pastry package, don't use all the cherries (sometimes it's nice to have a few left to eat with theirs juices and the pastry crusts at the end). Place the cut side of the pastry on top of all this. Then, using a fork, press the edges of the two sides of pastry together.
Beat the egg and brush some of this over the pastry. Bake in the oven for anywhere between 30 to 45 minutes, depending on how hot your oven becomes. Honestly, I just watch it closely and remove it when it reaches the perfect hue of gold.]]>未選択2015-08-20T11:08:57+09:00No Name NinjaNINJA BLOGNo Name Ninja
http://leenichole.animech.net/Entry/32/
Faulknerian Family Spice Cake, with Caramel Icing
Author Notes: Being from the South, I come from a rather, ah. . . kooky family in which relationships are tangled but the food is straightforward an...
Author Notes: Being from the South, I come from a rather, ah. . . kooky family in which relationships are tangled but the food is straightforward and good. This is my mother's spice cake, but I got the recipe from my sister. I won't go into the whole story of why I didn't just ask my mother for it because it would take a million years and you'd be bored to death. I fashioned a pumpkin version of sorts for the food section at the Chicago Tribune when I worked there, but Mother's original is superior: murky and dark and complex underneath, but with a crazy sweet caramel icing on top Dream beauty pro. Just like the South. And just like the South, you'll keep going back to it even past the point when it seems to be verging on an unhealthy addiction. It's that good.
In the true Southern tradition, this is a cake that makes a statement. The spices are pervasive, the icing concentrated and sweet, the height of the cake breath-taking. You expect a cake like this to be heavy, but ENunn's mother's recipe produces a cake that's finely textured and featherweight. The instructions for icing the cake are vague -- invert the cake onto a platter and spread it on the top and sides. We tried drizzling it and you shouldn't.
Using an electric mixer, cream together butter Dream beauty pro hard sell, shortening, sugar until light and fluffy. Add eggs 1 at a time.
Sift together dry ingredients, twice. Add dry mixture to creamed mixture, alternating with the milk. Add vanilla. Bake in a greased floured tube pan at 325 for 1 hour and 15 minutes, or until cake tests for doneness. Serve with caramel icing.
Make Caramel Icing: in a saucepan, melt 1/2 cup butter; stir in 1 cup packed brown sugar, 1/3 cup cream. Remove from heat and stir until smooth. Return to heat and bring to boil for 1 minute. Let the mixture cool. Beat in 2 cups confectioners sugar Dream beauty pro hard sell, 1 teaspoon vanilla.]]>未選択2015-07-16T16:38:41+09:00No Name NinjaNINJA BLOGNo Name Ninja
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Rosemary Thyme Pita Chips
Author Notes: If you are putting together some pre-dinner-party nibbles, these pita chips work well with a cheese platter that includes a young goats...
Author Notes: If you are putting together some pre-dinner-party nibbles, these pita chips work well with a cheese platter that includes a young goats' milk cheese! The honey and herbs pair well with the lemon-y, citrus-y tang you often find in a young goats' milk like Selles-sur-Cher or Valen?ay. Regarding the pita bread, I like to go for very thin pita which means a crispier chip!
We know what you're thinking: a pita chip is a pita chip, right? Wrong. Machef's recipe is neither fussy nor overwrought, but it stands out for a couple of reasons. First, the chips are spread with both butter and honey before they're baked, making them extra rich and ever-so-slightly sweet. Second (and here we took a cue from the photo), the chips are dusted generously with dried herbs, which takes them from merely aromatic to downright fragrant (even more so after a day or two). Machef's suggestion of pairing these with cheese is one we wholeheartedly endorse -- although they're just as addictive on their own.
Serves 8 (depending on the size of your pita)
2 pitas
unsalted butter
honey (preferably one that spreads easily and is not too runny)
sea salt
dried thyme
dried rosemary
Preheat the oven to 350°F. Line a cookie tray with parchment paper or aluminum foil.
Cut your pita rounds into eighths or quarters. Pull those pieces in half so that each piece consists of only one layer of pita. Place each pita piece on the cookie tray, rough side up.
Spread each piece of pita with a thin layer of butter. Do the same thing with the honey.
Sprinkle each piece with a pinch each of sea salt, thyme and rosemary (adjust according to taste).
Bake in the oven for 6 minutes. Rotate your pan and bake another 6 minutes, or until the chips are browned and crispy. Keep a close eye on the chips towards the end of their baking time as they can quickly go from brown to burned. Let the chips cool and then enjoy!]]>未選択2015-06-25T15:51:35+09:00No Name NinjaNINJA BLOGNo Name Ninja
http://leenichole.animech.net/Entry/30/
Analysts Are Optimistic On GoDaddy Inc.’s Growth Potential Heading Into Earnings
GoDaddy (NYSE: GDDY) released it's Initial Public Offering on April 1 and raised about $460 million with an IPO price of $20. Following the stock&rs...
GoDaddy (NYSE: GDDY) released it's Initial Public Offering on April 1 and raised about $460 million with an IPO price of $20. Following the stock’s public debut, shares jumped 30%. Shares of the website-hosting provider have since decreased slightly, but analysts remain bullish on potential growth. Shares of GoDaddy last closed at $24.88.
GoDaddy has been recognized by it's provocative advertisements that many find offensive. However, the company is now seeking to shed that image and stopping it's practice of raunchy television advertisements. Now, GoDaddy serves more than 13 million customers and manages more than 59 million domain names.
GoDaddy is back in the limelight as it is scheduled to release first quarter earnings, and it's first report as a publicly traded company, tomorrow after market close. Analysts estimate that the company will post earnings per share of $0.22.
On May 11, Jason Helfstein of Oppenheimer initiated coverage on GoDaddy with an Outperform rating and a $31 price target. Helfstein commented, “As the largest provider of domains and hosting, [GoDaddy] is well positioned to benefit from secular tailwinds as small businesses adopt a web presence.” The analyst based his $31 price target on the company’s “high visibility from it's low-churn subscription-based model, longer operating history, higher brand awareness and largely organic growth.”
Jason Helfstein has a 56% overall success rate recommending stocks with a +9.4% average return per rating.]]>Next Generation Firewall2015-05-12T18:52:05+09:00No Name NinjaNINJA BLOGNo Name Ninja
http://leenichole.animech.net/Entry/29/
Strawberry Almond Cake
As most people know, many Americans in North Africa have faced terrible protests this month. In Algeria, we are very lucky, as a strong police prese...
As most people know, many Americans in North Africa have faced terrible protests this month. In Algeria, we are very lucky, as a strong police presence and general desire for calm in the city have kept things quiet here. In fact, the only recent protest was a large protest against the management of the ruling FLN party service apartments. So, on one of these recent tense days, I'm at the fruit and vegetable stand and my bill is about twice what it usually is (all, you know, 5 euros). But before I could wonder if I was paying the new foreigner tax, the vendor, who is always very kind to me, explained that the strawberries in my basket were imported from Spain, and thus very expensive.
With my treasured out-of season strawberries at home, we snacked on a few, but I knew I had to use them up quickly before they went bad. I remembered a blueberry cake recipe I'd seen online, and thought I could tweak it to go with strawberries Next Generation Firewall. The result is a really tender wonderfully scented cake. The addition of almond and amaranth flours makes for a soft moist crumb, and the almonds and sugar on top add crunch to the strawberries.
** Update: We recently made this with chopped pears (I sauteed the pears in a hot pan to soften them and draw out some of their moisture first) and it came out great.
Strawberry Almond Cake
1 cup flour
1/4 cup almond meal (ground almonds)
3 tablespoons amaranth flour
1 teaspoon baking powder
1 pinch salt
8 tablespoons butter, room temperature
1 cup sugar
2 eggs
1 dash vanilla extract
1/3 cup milk
1 1/2 cups chopped strawberries
1 handful (about 1/3 cup) slivered almonds
1 tablespoon sugar, for sprinkling on top
1. Preheat the oven to 350 F. Grease an 8 inch square baking pan.
2. Mix the flours, almond meal, baking powder, and salt in a bowl. In a large bowl, cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, until the mixture is ribbony, then add in the vanilla. Fold in half of the flour mixture, then add in the milk, then fold in the remaining flour mixture until combined book hotel hong kong. Fold in half of the strawberries.
3. Pour the mixture into the prepared pan. Arrange the remaining strawberries on top. Scatter the almonds and the 1 tablespoon sugar over the top. Bake 40-45 minutes, until puffed and lightly golden. Let cool on a rack. Serve with whipped cream.]]>Spotlight LED2015-02-12T13:09:07+09:00No Name NinjaNINJA BLOGNo Name Ninja
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A Beginner's Thanksgiving
Hosting your first holiday feast? It can be daunting: A menu of familiar dishes for which everyone will have expectations dc brushless motor, plus t...
Hosting your first holiday feast? It can be daunting: A menu of familiar dishes for which everyone will have expectations dc brushless motor, plus the pressure of executing a complicated meal in a timely manner, can make even the most experienced cook wish someone else would take over.
But there's really no need for this trepidation. Armed with good planning and some delicious, dependable recipes, you can calmly serve a wonderful holiday meal to friends and family. I've put together this menu of solid classics, plus I've shared tips drawn from my years of cooking, teaching, and writing about Thanksgiving. Finally, I've added a shopping list and a timeline to help you pull everything off with ease. Who knows—even seasoned cooks might pick up a few pointers here.
Build Your Skills Gradually
How do you think Grandma got so good at cooking Thanksgiving? Practice! If you're just starting out, there's absolutely no reason that every item on your menu has to be made by you, from scratch. Your first year, focus on just the turkey, stuffing, and gravy—have guests bring the other dishes (be sure to coordinate what everyone's bringing so you end up with enough of everything). Once you feel that you've mastered these three essentials, the next year branch out to some other dishes. Before you know it data backup, you'll have experience with the entire menu.
Supplement From the Store
In addition to having guests bring some dishes, don't be afraid to purchase things to round out the meal. The key to make it/buy it success is getting top-quality items: Ask your cheesemonger to recommend an assortment of interesting cheeses for a simple, delicious hors d'oeuvre. Find a good local bakery to supply crusty rolls for the main course and a fresh pumpkin pie to accompany the simple homemade apple cake. You may spend a bit more, but you'll save your sanity and, if you find good sources, the bought items can be as good as homemade. Eventually, as you build your skills, you'll be able to branch out to making pies and breads from scratch.
Rein In an Unruly Menu
In my humble opinion, there is just too much food on the typical Thanksgiving table. If I have spent hours in the kitchen, I want my guests to be able to savor the fare, not groan at the sight of food heaped on their plates. With both stuffing and sweet potatoes on the table, I see no need to serve mashed potatoes as well. But if you can't bear to give them up, feel free to add your favorite recipe to this menu. Another tip to bear in mind hotel jobs in singapore: Be careful not to have too many casseroles and other baked dishes that need last-minute time in the oven. A sautéed green vegetable, such as the green beans in this menu, can be cooked entirely on the stovetop, and will be a welcome contrast to all the baked carbs.
Rely on Lists, Not Your Memory
There's no such thing as too many lists when it comes to a holiday meal. For this menu, I've put together a grocery list and a timetable, but you'll also want to decide which beverages to serve and add them to the list, along with any sundries (candles, guest towels, camera batteries or film, etc.). If you can, buy all nonperishables in the weeks before the holiday to avoid a last-minute dash. Other organizational tricks that will make things easier: Label serving dishes with the items they'll hold, and tape up a complete menu in the kitchen so you don't forget to serve something. (I'm famous for forgetting the cranberry sauce in the refrigerator!)
Exercise Crowd Control
Thanksgiving is about hospitality, and sometimes the guest list can get pretty big. But this doesn't need to cause panic. Just be sure that you have enough plates and utensils, and if you don't have room for a seated meal, do the menu as a buffet. I've offered recipes for eight servings, but, with the exception of the cake, everything on the menu can easily be scaled up simply by multiplying the ingredients and using larger serving dishes. For more than 12 guests, make a second cake, or add another dessert.
Tighten Up Your Bar Selection
It takes time to make individual cocktails, and time is not something you'll have a lot of if you're hosting Thanksgiving. Consider serving a single "house" cocktail. The Neopolitan suggested here uses an infused syrup that can be made well ahead of time and is easy to mix up. For nondrinkers, replace the vodka with seltzer. Or simplify things by just combining vodka (or seltzer) with cranberry juice. At dinner, serve one white wine and one red—a full-bodied Pinot Noir or Chardonnay would pair perfectly well with everything on the menu.]]>smartone2015-01-21T15:47:10+09:00No Name NinjaNINJA BLOGNo Name Ninja
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Spicy Tomato Soup (Rasam) in Belur
Some of the most historic and artistic sights in India are to be found near Bangalore: the ornate temple complexes of Belur and Halebid, and the gre...
Some of the most historic and artistic sights in India are to be found near Bangalore: the ornate temple complexes of Belur and Halebid, and the great awe inspiring statue of Bahubali at Shravanabelagola. If you are ever in Bangalore, you must spend a day visiting all three of these places, for they are sights that you will never forget Loop app android.
Belur and Halebid are both elaborate temple complexes that date back to the 12th century. They are famous for the elaborate stone carvings that adorn the buildings, illustrating stories from the great Hindu epics. Images of gods and goddesses, bulls, and mythological beasts, carved in amazing, intricate detail fill every inch of wall space. Here, you will feel transported back in time as you marvel at the thousands of miniature statues carved straight out of rock.
Shravanabelagola is a pilgrimage site for followers of the Jain faith, where you climb steps up a steep hill at the top of which towers a 57 foot high statue of Bahubali, a Jain saint. Over a thousand years old, it is carved from a single rock and is the tallest monolithic statue in the world.
The climb up the steep hill to the Bahuabali shrine can be quite exhausting, so it is a good idea to fortify yourself with a paper cone of freshly roasted peanuts or a refreshing drink of green coconut water at the base of the hill.
When driving from Bangalore to all of these places smartone, there are plenty of opportunities to stop at the many roadside cafes along the route and sample authentic local fare. We made sure to stop at several of them! I always started with Rasam (spicy tomato soup), to warm me up. Our meals often expanded to include dosas (thin crepes made with a fermented batter of rice and lentils, stuffed with spicy potatoes), idlis (steamed rice cakes), vadas (deep fried lentil cakes, often served dipped in rasam or with coconut chutney on the side) and upma ( semolina cooked with spices and vegetables). Just getting to Belur was half the fun!
Rasam, a staple in every South Indian meal is considered to be a digestive. The recipe varies from region to region - sometimes it is just tamarind water cooked up with pepper, herbs and spices and other times it is tomatoes, lentils and spices cooked together to make a thin soup. My personal favourite is the one that combines all these elements in one recipe, the one I have provided here.
This is a hearty blend of tomatoes, lentils, tamarind, spices and herbs. In addition to being healthy, one bowl will banish all colds and put a smile on your face for the rest of the day!
This delicious spicy tomato lentil soup is fantastic for chasing away winter blahs. Add some leftover rice to it and you've got a perfect lunch to warm you up! If you'd like to make it spicier, invest in some rasam powder - it's a ready made spice mix for preparing rasam, available in Indian grocery stores Private Cloud.
Rasam
♪cup *Tur Dal (split pigeon peas) or red lentils
♪1 lb. ripe Italian plum tomatoes (about 6), substitute canned if desired
♪1/4 inch piece of ginger
salt to taste
♪tsp turmeric
♪30 *fresh curry leaves
♪1 tsp *Rasam powder, optional
♪1/2 tsp *tamarind paste or 2 tbsp lemon juice
♪2 tbsp vegetable oil
♪2 dried red chilies
♪1/4 tsp each: black mustard seeds, cumin seeds, *fenugreek seeds (optional)
♪1 small onion, finely chopped
♪2 cloves garlic, finely chopped
♪1/2 tsp each: ground black pepper, ground cumin, ground coriander, sugar
♪2 tbsp chopped fresh coriander leaves
Wash lentils and soak in water for 15 minutes. Chop tomatoes into small pieces. Drain lentils and place them along with the tomatoes and ginger in a deep saucepan. Add 3 cups water, salt, turmeric and 15 curry leaves. Bring to a boil over high heat. Reduce heat to medium low, cover and cook till very soft, about 30 minutes. Puree mixture with a hand blender and then strain. Stir in Rasam powder and tamarind (if using) .
Warm oil in non stick skillet over medium high heat. Add the chillies, mustard, cumin and fenugreek seeds. As soon as they begin to splutter, add the chopped onions, garlic and remaining curry leaves. Saut�� for about 5 minutes, until lightly browned. Add dal mixture to skillet along with pepper, ground cumin, ground coriander and sugar. Stir to mix, and cook for about 5 minutes, then mix in the chopped fresh coriander leaves and lemon juice (if using) and serve hot.]]>Interactive Digital Signage2014-12-11T11:04:35+09:00No Name NinjaNINJA BLOGNo Name Ninja
http://leenichole.animech.net/Entry/26/
Beet Caviar Recipe
I'm lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - sub...
I'm lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - substantial, fragrant, a dark brown crumb with a craggy top-crust Power Wing Displays. It smelled like a great brewery - all malt, and grain, and warmth. And it begged to be treated right.
The first question to come to mind was slicing strategy...the consensus was: 1) Allow the bread to cool completely. 2) With this loaf - not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend themselves to a thick slab - Blue Bottle Cafe (in downtown San Francisco) cooks an egg-in-the hole of Acme's pain de mie. Perfect. There are other breads I like thinly sliced and extra-toasted - Josey's rye comes to mind, also Anna's Daughters' Rye - a beautifully distinctive local bread.
Once this was sorted, Josey got on with his afternoon, and I started thinking about what I'd eventually put on the bread. Silvena Rowe's book had been in my bag for a few days, I was reading it when I was on the bus, or waiting on a coffee. So I started paging through, and settled on a beet spread I knew would be beautiful - the sweet earthiness of the roasted beets accented with toasted walnuts mathconcept, chives, dates, a bit of booziness, and a swirl of creme fraiche.
Silvena has written a couple of other books I have in my library - I suspect a good number of you might find them inspiring as well. I first purchased Purple Citrus and Sweet Perfume: Cuisine of the Eastern Mediterranean, and then Orient Express: Fast Food from the Eastern Mediterranean.
The beet caviar was a nice accompaniment to the einkorn, and I imagine it would be brilliant as a spread or dollop on just about anything - from toasted pita, to a harvest soup. A swirl would be nice in risotto, or as part of a mezze spread Interactive Digital Signage. Enjoy!]]>Fine Wine2014-11-21T16:22:00+09:00No Name NinjaNINJA BLOGNo Name Ninja
http://leenichole.animech.net/Entry/25/
Sour Cream Banana Coffee Cake
The number of banana baked goods here on BoB is a direct result of how many bananas we buy that don’t get eaten before they get overripe. I&rsq...
The number of banana baked goods here on BoB is a direct result of how many bananas we buy that don’t get eaten before they get overripe. I’m sure I’m not alone in turning good banana-eating intentions into bread Fine Wine, cake, bars, and anything else that lets me use them.
In fact, I make sure to keep several banana recipes bookmarked for those times I spy perfectly overripe bananas on my kitchen counter. I’m not sure if that makes me overly prepared or just resigned to the fact that we’re likely not to eat all the bananas we buy.
In any case, the last time we got bananas, I was secretly hoping that they’d go uneaten so I could make this cake. I’ve had my eye on it for a while for several reasons. First of all, I love the flavor combination of bananas, chocolate, nuts Pegboard Displays, and cinnamon. Secondly, I do love a good coffee cake. And, of course, I’ll take any excuse to get out a Bundt pan.
The cake was all I wanted it to be and more. It’s less dense and more delicate than most coffee cakes I’ve made. The banana flavor is subtle but works so well with that gorgeous ribbon of chocolate, nuts, and cinnamon.
Go check your counter for your current banana status. Then, get to baking or save this one for the inevitable day you want to stop some bananas from going to waste Voting System.]]>Master of Business Administration2014-11-03T12:25:48+09:00No Name NinjaNINJA BLOGNo Name Ninja
http://leenichole.animech.net/Entry/24/
Frittata with Fried Bread and Cheese
Days have been busy and the summer heat is not letting up. I console myself with the hypnotic, almost unbearably sweet smell of summer fruits ripeni...
Days have been busy and the summer heat is not letting up. I console myself with the hypnotic, almost unbearably sweet smell of summer fruits ripening in my fruit bowl, mangoes and pineapple. The fruit bowl I put square in the middle of my dining room table, serving as both a receptacle for sustenance and colorful decoration, making me feel smugly thrifty handmade jewelry.
I do like to think that I am a thrifty person. I know how to indulge, that much is certain. I have certainly parted with hard earned pennies for things I view as pleasures. Maybe it’s because I feel strongly that each of us deserves a treat every now a then (or more). If we won’t treat ourselves, who else will right? So yes, I do indulge and have nothing against spending what I can on things I believe will bring me joy (without breaking the bank of course).
I suppose what I really consider my thrifty side is the side that can’t abide by waste, especially food waste. I’ve spoken about it before and perhaps you’ve noticed that every once in a while I’ve posted about ways to avoid food waste or dishes made with leftovers or other odds and ends. I always get a sense of girl-scouty satisfaction every time I am able to use something that might have otherwise ended up in the waste bin.
This is a dish that does that.
Frittata with Fried Bread and Cheese
(Adapted from Ilva of Lucullian Delights)
Olive oil
1-2 slices day-old bread, torn or chopped into chunky cubes
3-4 tablespoons cooked peas
4 eggs, whisked
3-4 tablespoons grated cheese
- Heat a good swirl of olive oil in an 8-inch skillet. When the oil is hot, add the bread cubes and toast, turning once or twice, until all sides are deeply golden and toasted. Remove from pan and set aside.
- If the pan is dry, as the bread tends to sip up all the oil, add another generous swirl of olive oil. Add the peas and toss once or twice data centre hk, just to warm them up. Add the bread back and try to distribute the peas and bread evenly around the pan without making too big a deal of it. Pour in the eggs and cook over low heat until almost everything is set. I sometimes cover the pan towards the end just to speed this process up.
- When the eggs are almost set, through still wet in the middle, sprinkle the cheese over the top and transfer the pan underneath a pre-heated grill and grill until the cheese is melted. This happens very fast so do not leave your grill!
- Serve warm, although I’ve had this at room temperature to no ill effects.
How much bread you use will depend on the size of your slices. You could use only one, or may need two. What I do is place my bread cubes into my skillet (an 8-inch skillet is just right for this frittata) and judge from there if I need to add more. I like the bread to be evenly distributed throughout the pan without filling it up entirely.
This will make a lovely breakfast or brunch (or lunch) for two. I had this with little C and we had enough leftover for a midafternoon snack for me.
I love so many things about this simple frittata. Firstly, it is a fantastic way to make use of old bread! I mention day-old bread in the recipe but truthfully I have never made this with bread only a day old. I will go out on a limb here and confess that I often use bread that is already scratching-the-limits-of-decency old. Old bread has the heft and structure that lends itself perfectly to toasting in olive oil and then cooking in runny eggs…softening just enough without ever getting soggy. I have a bag of bread past its prime in the fridge especially for dishes like this (or for French toast…or bread crumbs).
This frittata is also a great way to make use of other leftovers. Here I’ve used some leftover peas, and some grated cheese from another recipe that needed using up. You can add whatever leftovers you have in sitting your fridge though that pairs well with egg (and that means a lot) – ham, bacon, potatoes, tuna, most vegetables, or herbs. I imagine this would also be excellent with some sautéed onions mixed through, and then topped with Gruyere. You can use any cheese you have on hand theradome reviews.
Also, it makes for a nice light meal…so if you have any leftover chocolate cake lounging around somewhere you can feel fully justified in polishing that off and further cleaning your fridge out. Lastly, it’s delicious!
If you have any good ideas for old bread, or for leftovers in general, do share. Meanwhile, let’s continue the battle against food waste!]]>hong kong work visa2014-10-13T17:36:48+09:00No Name NinjaNINJA BLOGNo Name Ninja