What did you cook or eat today (January 2021)?

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Said quickly, I blanched the savoy cabbage in boiling water for a few minutes, then pan-fried it with few anchovy fillets. Then put all in the blender together with the spreadable cheese.

Thanks - yes, I was wondering how you got it to look so smooth. Savoy is quite a fibrous leaf especially if only cooked for a few minutes.
 
Prawn cutlets -- another new term to me. The cutlet part.

They look a little freezer burned. Try to buy them with the shells on. It's more work, but the shells protect the meat from freezer burn.

CD
I like the shells to keep for making stock, too. I do think that shell-on seem to taste better. I also never understood people who buy shrimp and prawns already pre-cooked. Flavorless rubber.
 
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