Tuesday, February 13, 2018

CC#26: Glazed lamb shanks

What I love about this recipe is that the shanks are cooked initially on the stove top, and finished in the oven for twenty minutes for the glazing part.
Monica served the shanks with a mash, but I served mine with ten-grains rice ball. This was my light lunch. Hubby had more rice balls along with a quick cook vegetables soup with the shanks.
I found this copy of Monica Galetti's Monica's Kitchen at Parkson at MyTown in Cheras. It has a foreword by Michel Roux Jr too. Not surprising as she works for him in London.
A well written Cookbook, instructions provided are easy to follow, and detailed!  She has given her own spin to many French traditional recipes to make them easy to execute at home.
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, 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! 

CC#26:Asparagus with deep fried crumbed egg

Five minutes boiled eggs, removed and straight into ice cold water bath. Leave them there until completely cooled. Gently tap the egg shell all over with back of spoon, gently peel away the shell.

They are then tipped into flour to coat, then into beaten egg, lastly into breadcrumbs with (sesame seeds, which is my own spin), Monica used pancetta and panko crumbs. Gently lower each egg into 175c hot oil, cook for one minute until golden, remove and drain on kitchen paper.  As can be seen from first couple of pictures, I had excellent results.


 I found this copy of Monica Galetti's Monica's Kitchen at Parkson at MyTown in Cheras. It has a foreword by Michel Roux Jr too. Not surprising as she works for him in London.
A well written Cookbook, instructions provided are easy to follow, and detailed!  She has given her own spin to many French traditional recipes to make them easy to execute at home.
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, 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! 


Monday, February 12, 2018

CtBF - MPK: Black olive tapenade

A simple recipe made up in less time it takes me to fetch my keys, lock up the front door and get into my car, ie if you have all the ingredients in your pantry!
I had a glass of Pastis with cold water to go with my brunch!
I made the full recipe, giving me an almost full jar to help myself to for snacking with crispbreads and toasts!
are cooking from My Paris Kitchen, David Lebovitz's latest book.
Cassoulet (white bean, sausage, duck confit casserole)  but I cheated, big time! ~ Recipe from pages 192-197 of
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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:
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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.
~*~
I am also sharing this Friday's MPK recipe at Cookbook Countdown #26.

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, 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!