Slice a Kaiser roll, coat one side with HP sauce, the other with mayo. Fry one egg in EVO & butter over medium-high heat, salt and pepper, flip egg and cook until the yolk is waxy but not dry, place on roll bottom, cover with roll top. Enjoy.
Tonight: Pasta with sun-dried tomatoes, feta and Kalamata olives (10-minute dish).
Gemelli, farfalle or other thicker, short pasta
Sun-dried tomatoes - slice thinly/chop loosely
Cherry tomatoes (optional) - halve
Shallots (optional) - finely dice
Red onions - large chop
Feta cheese (pref. sheep's milk) - fine cubes
Kalamata olives - pit if desired
EVO (olive oil)
Cook pasta in salted water (water should be as salty as seawater).
Fry shallots over medium heat in butter and EVO until translucent. Add red onion, let it go soft. Add cherry tomatoes and cook for around 4 minutes until they start to soften and break. Add olives, more oil so that the mixture isn't dry.
Drain pasta well, add to pan, add feta, mix well for 1 minute. Add a knob of butter to finish and if too dry, a littl more olive oil. Salt & pepper to taste.
Tomorrow: not cooking the duck for dinner with BG & RIG, so no recipe for that or the sauce nor even for the potatoes (wasn't sure whether to go with the Dauphinoise or Emmeline). I'm not even giving you the ginger carrots because I'm feeling cranky.
I'm still sick and RIG's abandoning me -- she's fucking off to a conference in $AustrianCity until Wednesday. Even though I could come and spend the night, then hop an early train back to Munich she's vetoed the idea. Nothing but DBA practice (and, erm... recovery) for me for the next few days. On the plus side I might finally start writing the blog again.
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