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Photo by nanny129
Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
nanny129 is looking for: (53 recommendations)
you heard it here first- and now it is in print>>

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Last updated: Aug. 6, 2014 10:46 am
Posted: Jan. 1, 2013 3:22 pm
 
Commented by: Don
Jan. 2, 2013 5:36 am
Hi, something for the spring or anytime. cheers. Link later. Roast Asparagus and New Potatoes with a Poached Egg For the Roast Asparagus 2 bunches Asparagus - trimmed and peeled 2tbsp Extra Virgin Olive Oil - plus extra for drizzling Salt and freshly ground Black Pepper 1 small handful fresh Parsley - chopped 1 small handful fresh Chives - chopped 45g to 60g/1½oz to 2oz Parmesan Reggiano Cheese - grated For the New Potatoes 45g/1½ oz Butter 1tbsp Extra Virgin Olive Oil 400g/14oz new Potatoes - cooked & sliced Salt and freshly ground Black Pepper For the Poached Egg White Wine Vinegar 1 Egg Preparation method Preheat the oven to 180C/350F/Gas 4. Toss the asparagus, olive oil, salt and freshly ground black pepper together in a bowl, then place onto an oiled baking sheet and roast in the oven for some 15 to 20 minutes, or until the asparagus is tender; Transfer the asparagus to a bowl and add the chopped herbs and a drizzle of olive oil; Stir well to coat, then spoon onto serving plates and sprinkle over the grated cheese; With the potatoes, melt the butter and oil in a frying pan, add the potatoes, season with salt and freshly ground black pepper and sauté for 4 to 5 minutes, or until golden-brown on all sides; For the poached egg, fill a small pan with boiling water; Continue heating until the water is simmering, then swirl to make a whirlpool; Crack the egg into the centre of the whirlpool, add a good sprinkling of vinegar and leave to cook for 1½ to 2 minutes; Remove with a slotted spoon and drain on kitchen paper; To serve, pile the potatoes on the serving plate next to the asparagus and top with the poached egg.
 
Commented by: Don
Jan. 2, 2013 5:54 am
52 - possibly. cheers. Traditional Scottish Mince and Tatties 300g Beef Mince 45g/1½oz Streaky Bacon - finely chopped 2tbsp Extra Virgin Olive Oil 1 large Onion - chopped 1½pts/750ml Gravy Stock (Gravy Granules/Powder) Splash Worcestershire Sauce Salt and freshly ground Black Pepper Potatoes - peeled, cooked, well drained and mashed with some milk Heat the oil in a large pan, add the bacon and cook, stirring occasionally, over a gentle heat for some 3 to 4 minutes until the bacon is golden but not crisp; Add the onion, stir well and cook, stirring occasionally, on a gentle heat for some 5 minutes or so until onions have softened a bit; Add the mince and brown for some 4 to 5 minutes or so, stirring and breaking down continuously, until there are no lumps; Add the gravy stock, Worcestershire sauce and season with pepper, stirring continuously to mix in well; Bring to boil and then simmer on a low heat, stirring occasionally for some 30 minutes or so or until the gravy has thickened; Taste for seasoning and serve with the mash.
Comments:
Don
Don
Jan. 2, 2013 6:10 am
http://allrecipes.com/personalrecipe/63477697/scottish-mince-and-tatties/detail.aspx
 
Recommended Recipe:
Photo of: Creamy Chicken Lasagna

Creamy Chicken Lasagna

Submitted by: Caroline 
Poached chicken, bouillon, cream cheese and mozzarella make a fabulously creamy stuffing for this rich lasagna. Spaghetti sauce and more mozzarella are baked over the top. 
Recommended by: Lela
Jan. 2, 2013 6:10 am
Nanny-This sounds good.
 
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