Hand mashed potatoes provide more structure than the French version of purée. And this bite comes in handy when you mix boiled potatoes with the warm juices of cooked vegetables. Like chicory, fermented white cabbage or kale. This cooking tip is about mashing cooked potatoes with a fork or an old school potato masher. That will need less hassle, than the usage of a kitchen processor or an electric handmixer.
This H & HAM sandwich is not to be missed. In case you like the strong sour taste of horseradish sauce. That is made of grated horseradish and vinegar. Together with cooked ham and French cornichons you have sufficient ammunition to fill a Turkish bread. That is shortly toasted. Before buttering its interiors with store-bought horseradish sauce
Week menu 09 is about high summer. When you do not feel like cooking. But you do long for fresh dishes. That have this ambiguous character. They give you comfort and help you slow down. And let you enjoy some lazy days in the sun. On the other hand, this week’s dishes will give you energy. And will help you to re-set. And get ready for the 2nd half of 2022
Grilled tomato pizza is the best alternative to a frozen Pizza Margherita. All you need is store-bought pizza dough, a tin of tomato chunks and a variety of strong cheeses that you love. Think of a French comté, Swiss gruyere, or a good old English stilton
Cold pepo soup is a cold blend of roasted patty pan squash and courgettes. Furthermore, it’s flavoured with store-bough horseradish sauce. It’s taste is fresh. And a treat for lunch. When you need this kick and a refreshment in one go. This soup is not a local hero. Nor it is classified as part of a global comfort food repository. It’s a chilled soup with a name and a mix. That I created on the fly
A black olives spread is the best leftover solution. In case you have lots of fresh herbs left. Dill, basil, cilantro or parsley. They all go wonderfully well with olive oil and a handful of pitted olives. In black. I serve this spread with store bought pâté and a bunch of crackers. Or toasted slices of white bread. On new year’s eve I add some black caviar. But hey, emilies.com is not about posh food. emilies is about food that makes you comfortable
In summer I eat raw chicory (Belgium endive). With raisins and whatever fruits I have in stock. The best partners for raw chicory are slices of a banana and an overripe pear. Plus parts of a sweet apple. There is no sauce, sugar, honey or syrup involved. As long as you use an overripe pear. Or two. That has this great sweet juice. And will transform those bitter but fresh chicory leaves into a crispy sweet salad
Pink tuna rice salad is my bowl of comfort. In summer. This rich salad with black olives, tomatoes and hard boiled eggs cannot beat a pasta. And the glue to this eccentric mix is a salad sauce. I love a honey mustard salad sauce. But you might have another favourite?
Week menu 08 is about celebrating summer. With drinks and easy dishes. That are refreshing. And will help you to beat the heat. This week I bought green beans, carrots, apples, lemons and ginger at the fruit and veg. stall. And built this week menu with the named ingredients. I was inspired by my summer’s in France. And had fun writing, cooking and photographing this week’s recipes. And I hope you like them. As much as I did.
Have a great week!
This French bean salad is a classic. That has potential. In case you’re looking for a veggie bowl filled with sour sweetness. Than this French bean salad is the right candidate