We recently had a fabulous time on holiday with friends, staying in a bach on the shores of Lake Alexandrina (near Lake Tekapo). We arranged for each couple to bring and make food for one night. First night we had lovely fresh pan fried Snapper (caught by our Wellington friends near Takaka), second night a lovely dish of marinated Roast Lamb (which included Pomegranate Molasses - recipe to be posted) and when my turn came I cooked a Savoury Mince Roll which went down well. Of course we had desserts too, Rhubarb and Apple crumble and Fejioa Fool - all absolutely delicious. While I did not cook a dessert my Quince Paste was lovely with a sharp cheddar and lovely wine of course!
Breakfasts were a mixed affair but on the last day we had left over mashed potatoes and a few odd vegetables in the cooler so I made the good old standard 'Left over patties'. My mother was an expert on these and I thought of her while making them...
Easy as, just gently fry finely chopped spring onion (or red onion finely chopped) with finely chopped bacon or ham and a grated zucchini. In a bowl mix about 1/2 cup of tasty grated cheese and a beaten egg, add the cooked mixture and what mashed vegetables you have left over and gently combine. If you have peas - add them, or if you have left over carrots or cabbage - finely chop them up and add too. Make sure the mixture is not too sloppy. With clean hands form into small patties and dust in a bit of flour. Fry in a little oil or butter - gently turn so they don't break and when cooked keep warm while you cook a few eggs to go on top or with your toast! Serve with slow roasted tomatoes too, Yum!
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