I found cooking by numbers, a fair while ago, but then lost it in my bookmarks and after endless searches and asking for it on 2peas, I found it tonight from a links page on a links page on a links page. So happy to have it back in my life 🙂
cooking.
In the last 8 nights I have eaten at home for 6 of them and was in charge of preparing them for 4 nights. I am pretty impressed with myself but not with the person who is not pulling his weight around the here.
Matthew helped me out tonight and we created a variation on Helen Staple – Stir Fry Veg/fruit with cous cous.
Simply I love Cous Cous, it is so utterly quick and simple to prepare – x parts cous cous to a little bit less than x parts boiling water, cover and allow to stand till water is absorbed. So, so easy.
The variation tonight was.
Carrots, Onion, Celery, Shallots, Mushroom, Capsicum, Lamb (taken off Forequarter chops) with some Garam Masala and Honey. Some people like to gradually add the veg, but I am firm believer in adding everything except Mushrooms at the same time.
Previous Variations have included Turkey Chops with Tomato added and Moroccan seasoning. Another was Tuna, Cous Cous, tinned tomato, fresh beetroot and assorted veg.
Essentially it is what ever veg/fruit and meat is in the house with what ever seasoning takes my fancy in the cupboard, served of course with Mesclun Leaves dressed with Newman’s Own Caeser Dressing (because salad dressing is not meant to be creamy – another rule of the Palsson kitchen). Enjoy.
Skonsur
Whenever we have excess milk in the fridge or Pabbi or I feel like taking the time, we make Skonsur (singular skonsa), which are a thick pancake like bread substitute.
Ingredients.
2 cups plain flour (sifted)
1/2 cup sugar
2 eggs
2 tsp lyftiduft/baking powder
1 tsp salt
2 cups Milk
Method:Mix together all dry ingredients, add the eggs and milk, beat till smooth, more milk may be needed for the right consistency.
Pour soup ladle size dollops on greased pancake skillets(seen in this image or frying pan at a medium heat and cook on both sides. Desired size is plate size and thickness is about 1cm (3/8″).
Use instead of bread in sandwiches, or serve warm with slices of cheese or butter, I love having skonsur with cheese and ham for lunches at uni. So yummy and filling.
