It looks like something i could easily scarf down of an evening. ....annnnnd home-grown asparagus no less.well done you !
Last night we had the last of our put-up leeks in this casserole-like meal. The ground beef and paprika’s Then, in go the leeks Then the yellow mix Finally, the lid on and let simmer It was the very last of the leeks so there will be enough for another meal. Oh it will be even tastier after the sitting. It is sort of like a marinading process— the meat and and other elements take up the flavour of the whole.
Oh. Thanks, well I guess that it is sort of like what we made then, except it did not go in the oven.
Last night Spanish Tortilla , used 7 eggs in that for two large portions... plus cubed potatoes and add to them when the are slightly browned chopped tomatoes, onions; palma ham chopped..few minutes and add the omelette mix. Can be topped with grated cheese grilled briefly. and tonight just had Sausage Toad with boiled potatoes carrots sweet corn[tin] and peas from the freezer with rich yummie beefish gravy....
Chocolate bread. I was the only one home & had had a big lunch. I'm curious too about this tartiflette.
Tartiflette is a popular dish in France. Ingredients are, Potatoes (the kind that stay firm when cooked) Onion Lardons (bacon cut up small) Creme fraiche (a kind of sour cream that you can buy in the shops here) And cheese to grate on top. (Traditionally Tartiflette cheese a stinky creamy french cheese but my daughter does not like it so we use emmental) First boil the potatoes and when cooked cut them into fine slices. While the potatoes are cooking, you fry the bacon without fat. When the bacon starts to release its fat, you can put the chopped up onion in and fry until glassy. Don’t brown the onions. In a baking dish put a layer of potatoes and then a layer of bacon and onions then a layer potatoes again and onions and bacon and keep on layering. Add salt and pepper to the Creme fraiche and stir it till it goes liquid then pour it over the ingredients in the oven dish and grate some cheese on it. Bake it till the cheese goes crispy. Anyway this is how we make it in this house. Our French Friends Tell us this is not Tartiflette because you have to use Tartiflette cheese. Some right on the bottom and some on top. They also pour a bit of white wine over the potatoes and bacon and onions before putting the Creme fraiche on.
Mart, the yellow stuff is the powdered mix (which has all the herbs and other ingredients), mixed with water into a thick suspension. We dump this on the meal and stir it through thoroughly. We also mix our own things through that are not required.
