Thai Seafood Curry

It has been a really good busy 2 weeks clearing work as well as preparing for the break ahead.

 

Now I'm back after the short hiatus though I wish the break could have been longer. Maybe it will happen soon enough :)

 

At IHCC this week, it is once again our potluck for December. I hope this will not be my last dish be it cooking or baking for the year 2015.

 

I wanted a one-dish meal where I could make easily as well as not fuss much since we just got back. So I settled for Nigella's Thai Yellow Pumpkin Seafood Curry. However, I didn't get pumpkin since Mr G is not a big fan of it. Instead, I used the local favourites of eggplant and okra to replace the pumpkin.

 

This recipe is from Nigella's Bites and it is very apt because it is simply too simple to resist cooking it. You really must try. Let's check out the recipe and see my modifications in blue.

 

Ingredients:

 

1 x 400 ml tin coconut milk (I used 250ml coconut milk)

1 - 2 tablespoon red Thai curry paste (or yellow) (I used about 3-5 tbsp sambal tumis)

350 ml fish stock

3 tablespoons Thai fish sauce (nam pla)

2 tablespoons caster sugar (I added about 1 tbsp brown sugar instead)

3 stalks lemongrass (cut into 3 and bruised with flat of knife) I only used the white part of the stalks

3 kaffir lime leaves (destalked and cut into strips)

½ teaspoon turmeric

1 kilogram pumpkin (peeled and cut into bite sized chunks)

I used 1 packet okra (sliced lengthways) and 2 eggplants (sliced lengthways)

500 grams salmon fillets (pref organic) skinned and cut into large bite sized chunks

I also added 500g (1 packet) stingray, cut into large bite sized chunks 

500 grams peeled raw prawns (I kept the prawn heads and shells for further use)

pak choi (or any other green veg of your choice)

Juice of 1 lime (to taste) (I added about 1.5 limes)

1 bunch coriander (to serve)

 

Method:

1. Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole add half of the coconut milk with the curry paste. Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined.
2. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash take as little as 5 minutes. Add the okra and eggplants to the curry.
3. You can cook the curry up till this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes away from wanting to eat, get ready to cook the seafood.
4. So, to the robustly simmering pan, add the salmon, stingray and prawns (if you're using the prawns from frozen they'll need to go in before the salmon). When the salmon and prawns have cooked through, which shouldn't take more than 3-4 minutes, stir in any green veg you're using - sliced, chopped or shredded as suits - and tamp down with a wooden spoon. (only if you are adding bak choy)
5. When the pak choi's wilted, Just before serving, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat or decant the curry into a large bowl, and sprinkle over the coriander; the point is that the coriander goes in just before serving.
6. Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.

 

 

Trust me, you wouldn't think that this easy peasy curry would take you less than 30 minutes to prepare. It is really that easy. I was absolutely delighted by this curry from Nigella. Mr G was busy slurping the curry away so that tells even more.

 

I'm submitting this post to I Heart Cooking Clubs - December Potluck.

 

 

I'm also submitting this post to Cook-Your-Books#29 organized by Joyce of kitchenflavours.

 



Mussels, Clams and Shrimps in Spicy Broth

Lately, I have been thinking a lot about soups, curries and warm broths. It must have been the weather. Do you have that feeling at this time of the year? Hehe with the constant rain daily, I'm not really complaining. At least it is better than having haze. I love smelling the air after the rain anyway. The lovely cool breeze always makes me smile. It's like how they say, after the rainy storms, things will get better!! Aye!! It's nearing Christmas already!!

Giada DeLaurentis is probably someone you might have seen on the television every now and then. For me, I always love her bright smiles and pristine white teeth ;) Not to mention that she does make lovely and yummy Italian food. I came across this recipe from her book "Everyday Italian" and thought it would be a good way to cook seafood soup together with some added spice but yet not too much :) See my modifications in blue below.

Ingredients:

1/4 cup olive oil

5 garlic cloves, minced

1 bay leaf

1 tsp dried crushed red pepper (I used about 1 tbsp, adjust according to the spicyness level you can take)

1 cup dry white wine (I used Riesling which is my favourite for cooking)

1 can diced tomatoes

24 small clams, scrubbed

24 mussels, debearded

20 large shrimp, peeled, deveined and butterflied

1/2 cup torn basil leaves

warm crusty bread

Method:

1. Heat the oil in a heavy large pot over medium heat. 
2. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. 
3. Stir in the clams. Cover and cook for 5 minutes. 
4. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
5. Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). 
6. Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

The whole bowl of yummy seafood seems to have flooded the soup. I love the fact that there is no need for added salt or anything. The briny taste of the seafood as well as bay leaf, tomatoes and wine gives the whole soup a very wholesome flavour. Do try it for a very easy soup for a chilly evening. You will love it!!

I'm submitting this post to I Heart Cooking Clubs - Giada DeLaurentis.

I'm also submitting this post to Cook-Your-Books#29 organized by Joyce of kitchenflavours.

Mini dark chocolate brownies

This week is Nibbles and Noshes at IHCC. Although for me, nibbles always come in savoury form, this time round I would like to have a sweet dessert nibble. I decided to make Ellie Krieger's dark chocolate brownies but in a mini version. I have bookmarked this recipe for a long time but didn't know why I just never managed to make it. Finally I did!! I didn't regret it for sure.

This recipe is from Ellie Krieger's Comfort Food Fix. See! I told you I like this book already!! Hehe! See my modifications in blue.

Ingredients:

Nonstick cooking spray

227g bittersweet chocolate, coarsely chopped

28.35g unsalted butter (I used salted butter and omitted salt)

100g whole-grain pastry flour or whole-wheat flour

29.5g unsweetened natural cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking soda

4 large eggs

200g packed light brown sugar (I used only 180g)

120g plain low-fat yogurt

54.89g canola oil

2 teaspoons vanilla extract

3/4 cup chopped walnuts, optional (I used chocolate chips instead)

Method:

1. Preheat the oven to 350 degrees F. Coat a 9X13-inch baking pan with cooking spray.
2. Melt the chocolate and butter in a double broiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
3. In a medium bowl, whisk together the eggs and sugar until smooth. Add the yogurt, oil, and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the dry ingredients to the wet ingredients, mixing just enough to moisten.
4. Transfer the mixture to the prepared pan and sprinkle with nuts, if desired. Bake until the wooden toothpick inserted into the center comes out with a few moist crumbs, 20 to 25 minutes. Allow to cool completely in the pan on a wire rack before cutting into 24 pieces.

 

 

These mini brownies did look like cookies right? Trust me, after taking them out from the mini moulds, the rest were history. So hence, I didn't have a better picture than this one.

 

I'm submitting this post to I Heart Cooking Clubs Nibbles and Noshes.

 



Gaeng Hung Lay Curry

This traditional Northern Thai dish originated from Burma and consists of stewed pork belly and shoulder in a rich, dark fragrant sauce finished with ginger and peanuts. It is typically what you can find in the Chiang Mai region. As the people in that region cook with less coconut milk, it is a much lighter curry compared to its counterparts in other parts of Thailand. Also, meat is used as fish is less readily available in the Chiang Mai region.

This recipe from Gordon's Gordon's Great Escape Southeast Asia and serves 4. See my modifications in blue.

 

Ingredients:

 

Curry paste

6-8 dried red chillies, rehydrated and roughly chopped

1 tsp salt

2 lemongrass stalks, trimmed and roughly sliced

2cm knob galangal, peeled and chopped

4 shallots, peeled and chopped

1 tsp shrimp paste (I omitted this)

Pork 

vegetable oil, for cooking

500g pork belly, diced

500g pork shoulder or leg, diced

2 tsp curry powder

2 tsp ground cinnamon

4 tbsp fish sauce

4 tbsp oyster sauce

4 tbsp dark soy sauce

2 tbsp palm or cane sugar

1 tbsp pickled ginger (optional)

2 garlic cloves, peeled

2 tbsp pickled ginger, finely chopped

approx 800ml chicken stock

100g toasted peanuts

2 tbsp shredded ginger
1 head cauliflower, cut into pieces

 

Garnish

1 red chilli, finely sliced

2 tbsp shredded ginger

Method:

1. Grind together all the curry paste ingredients until smooth, either in a blender or pestle and mortar with 2 tbsp water. Heat 4 tbsp oil in a large wok, add the paste and cook for a few minutes.
2. Place the pork belly and shoulder or leg in a large bowl and toss together with the curry powder and cinnamon to evenly coat. Add the pork to the pan with the curry paste and saute for a few minutes. Add the fish sauce, oyster sauce, dark soy sauce and sugar and continue to cook for a few minutes to caramelise the pork.
3. Bash together the pickled garlic, if using, garlic and pickled ginger and add to the wok. Pour in the chicken stock and bring to the boil. Reduce the heat to a simmer, cover with foil or a lid and allow to cook gently for 1.5 - 2 hours, until the meat is tender.
4. Towards the last 20 minutes of cooking, add the toasted peanuts and shredded ginger to the pan and continue to cook.
5. Spoon into bowls to serve and garnish with thinly sliced red chilli and more shredded ginger.

 

This is the first time I had a curry made this way. I would say that it is a very interesting taste as I never expected curry to be cooked with dark soy sauce etc. It is very different from the usual ones I cooked and tried. However, I think it does taste good.

 

I'm submitting this post to Cook-Your-Books#28 organized by Joyce of kitchenflavours.

 

 

Meatballs with Simple Marinara

Finally, my book arrived!! If you are wondering what book it is, it is Ellie Krieger's Weeknight Wonders.

So this week is my 1st with Eating with Ellie, a group of like-minded people who cook and bake together with Ellie Krieger. Although I have only been introduced to Ellie Krieger very recently, I must say that I do like her recipes. They are very easy, not much fuss but yet very delicious. It is something that a working woman does need often so that we do not eat out always. This way we can have a healthy lifestyle too!

This recipe is from page 107 of Weeknight Wonders. See my modifications in blue.

Ingredients:

5 medium cloves garlic (minced)

1 tbsp olive oil

1 28-ounce can crushed tomatoes

1 tbsp tomato paste

3 tbsp dried basil

3 tbsp dried oregano

1/2 tsp freshly ground black pepper

1 large carrot, peeled and grated

1/2 cup grated Parmesan cheese

1 large egg (I used 3 small eggs)

1 pound lean ground beef I used about 500g chicken/pork (use whichever meat variation you like or just 1 type of meat)

1/2 cup quick cooking oats (I used steel cut/old fashioned oats)

1/4 tsp salt
1 bunch of bak choy, cut into edible sizes

Method:

1. Mix eggs with oats and allow the oats to soften.
2. Heat the oil in a 4 quart saucepan over medium heat. Put half the garlic into the saucepan and cook until fragrant, for 30 seconds.
3. Add the tomatoes and their juice, tomato paste, 2 tsp each of the dried basil and dried oregnao, and 1/4 tsp of pepper and bring to a boil. Lower the heat to low tand simmer while you make the meatballs.
4. Peel and finely grate the carrot. Finely grate the Parmesan cheese.
5. Lightly beat the egg into a large bowl.
6. Add the grated carrot, grated Parmesan cheese, beef, oats, basil and oregano, the remaining garlic, remaining 1/4 tsp pepper and salt to the bowl, and using your hands, mix to incorporate together with the egg and oats.
7. Form the meat mixture into 8 meatballs and place them gently into the sauce.
8. Return the sauce to a boil, add the bak choy, cover, lower the heat to medium-low and cook, stirring occasionally, until the meatballs are cooked through, about 15 minutes. Serve garnish with the remaining Parmesan cheese.

When I took a bite into these homemade meatballs, I was pleasantly surprised. I never expected the meatballs to taste so moist, flavourful with the spices in it. Most of the acclaimed homemade meatballs outside usually taste tough and hard to chew. I'm very glad that these ones aren't that way. You bet I'll make these meatballs over and over again. These are definitely very good for meatball marinara pasta. Great ideas for busy mummies!! 

I'm submitting this post to Eating with Ellie.

I'm also submitting this post to Cook-Your-Books#28 organized by Joyce of kitchenflavours.

                      

I'm also submitting this post to Cooking with Herbs organized by Karen of lavenderandlovage.

Broccoli-Cheddar Soup

I have bookmarked this soup for sometime now and thought maybe the weather lately might be a good one to make. This recipe from Ellie Krieger's Comfort Food Fix: Feel-Good Favorites Made Healthy proved to be a healthy and yummy soup recipe. I think I really love this book already!!

 

Ingredients:

475ml 1% low-fat milk

2 tablespoons all purpose flour

90g lightly packed, shredded extra-sharp cheddar cheese (4 ounces)

2 teaspoons olive oil

1 medium onion, thinly sliced

1 clove garlic, minced

½ teaspoon ground nutmeg

1 large head broccoli, florets and tender part of stems, chopped (6 cups)

1 litre low-sodium chicken broth

½ teaspoon salt

¼ teaspoon pepper

Method: 

1. In a small saucepan whisk the milk and flour together until the flour is dissolved. Bring to a boil over a medium-high heat, stirring constantly. Then reduce the heat to medium-low and cook, stirring occasionally, for 3 minutes, until the mixture has thickened. Stir in the cheese and cook until melted, another 2 minutes. Remove from the heat and cover to keep warm.
2. Heat the oil in a soup pot over a medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and nutmeg cook an additional 30 seconds. Add the broccoli and chicken broth and bring to a boil. Reduce the heat to medium-low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.
3. Working with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender). Stir the cheese mixture into the broccoli puree, season with salt and pepper and cook over a medium-low heat for an additional 3-5 minutes, until warmed through.

This is my 1st time making a soup from scratch like this. Obviously canned soups don't count :P And neither do chinese soups. I must say that this is nice and filling soup. It is definitely good with some roast chicken on the side. Mr G was happily slurping his soup and so am I. We are both satisfied people hehe

 

I'm submitting to I Heart Cooking Clubs - Potluck November.

 

I'm also submitting this post to Cook-Your-Books#28 organized by Joyce of kitchenflavours.

 

 

Green beans with Mushrooms and Shallots

This week is about making side dishes that we fancy. I thought of making a side dish that is healthy. Erm, not that Ellie's other dishes aren't healthy. I just happen to favour green beans :P

 

In any case, I added cauliflower too as I had a head of them waiting in the fridge for me. This recipe is from Ellie's The Food You Crave: Luscious Recipes for a Healthy Life.

 

Ingredients:

 

1 pound green beans

1 tbsp water

2 tbsp olive oil

1/3 cup sliced shallots (about 2 medium)

3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced

salt

freshly ground pepper

1 head cauliflower, cut into florets

 

Method:

1. Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside. I boiled the green beans and cauliflower instead of using the microwave.
2. While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet.
3. Add the shallots and cook, stirring, until softened slightly, about 2 minutes.
4. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes.
5. Add the green beans and cauliflower and stir to combine and rewarm.
6. Season with salt and pepper and serve.

 

I'm submitting this post to I Heart Cooking Clubs - sensational sides.

 

 

I'm also submitting this post to Cook-Your-Books#28 organized by Joyce of kitchenflavours.

 

 

I'm also submitting this post to Alphabakes November 2015 hosted by Caroline of Caroline Makes and Ros of The more than occasional baker.

 



Grilled Kebabs

Do you know who Mark Bittman is? If you have heard of it, it would probably be through his cooking shows or documentaries that he has done on tv, teaching us the benefits of conscious eating to improve our health as well as the world around us. I like his book 'How to Cook Everything' as it goes back to the basics.

With our monthly featured Chef, I'm glad to be able to cook with Mark Bittman. I have bookmarked this recipe for sometime. I decided to make a simple one-dish meal for a weekday night dinner and it really came in handy. If you are wondering, this recipe did come from His "How to Cook Everything". See my modifications in blue.

Ingredients:

About 1 1/2 pounds boneless chicken thighs or legs, cut into 11/2-inch chunks (I used pork shoulder and cut into big cubes)
2 large onions
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 tablespoon minced garlic
Salt and freshly ground black pepper
3 bay leaves, crumbled
1 tablespoon fresh marjoram or oregano leaves or
1 teaspoon dried oregano
Lemon wedges or ground sumac (available in Middle Eastern stores)
1/2 packet white mushrooms (cut into halves)
1-2 red/green capsicum, cut into 1/8 or suitable size for the skewers

Method:

1. If you’re using wooden skewers (you’ll need at least 8), soak them in warm water while you prepare the chicken. When you’re ready to cook—if you choose not to marinate the meat—heat a charcoal or gas grill or the broiler to moderate heat and put the rack about 4 inches from the heat source.
2. For the marinade, chop one of the onions and combine it in a large bowl with the oil, lemon juice, garlic, some salt and pepper, the bay leaves, and the marjoram; taste and adjust the seasoning. Marinate the chicken in this mixture for at least a few minutes or an hour or so at room temperature or longer—even overnight—in the refrigerator.
3. Cut the remaining onion into quarters, then separate it into large pieces. Thread the chicken and onion alternately onto skewers, leaving a little space between pieces.
4. Broil or grill, turning once or twice, until the chicken is cooked through, 12 to 15 minutes (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink). Serve with the lemon wedges or sprinkle with a bit of sumac.

Check out my kebabs that were made and getting ready to be grilled in the oven!!

I loved the overall taste of this - onions, mushrooms, capsicums and meat in 1 nutshell. The overall taste is really yummy and nothing overbearing for the palate. This can serve as a very good bbq potluck dish. Don't say I never give you ideas ;P

I'm submitting this post to I Heart Cooking Clubs.

I'm also submitting this to Cook-Your-Books#28 organized by Joyce of kitchenflavours.

Olive Oil Pumpkin Bread

This week is Any way you slice it at IHCC. In case you are wondering what is ''any way you slice it", it just simply means any recipe that made that allows your final produce to be sliced or you can simply slice ingredients.

This time round, I decided to make Ellie Krieger's Olive Oil Pumpkin Bread (published by Washington Post) after hearing good reviews about it. Also, it would mark the 1st of desserts with Ellie Krieger as well.  

Indeed, already the words 'olive oil pumpkin bread' spells all of its goodness that you know you just have to try it right? Yeah, it ticked me that way too.

Ingredients:

71.7g plus 2 teaspoons olive oil

129.6g whole-wheat pastry flour or regular whole-wheat flour (I used buckwheat flour)

62.5g unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

220g pure pumpkin puree

170g honey

50g packed light brown sugar

2 large eggs

2 tablespoons shelled, unsalted pumpkin seeds

 Method:

1. Preheat the oven to 350 degrees. Use 2 teaspoons of the oil to grease the inside of a 9-by-5-inch loaf pan.
2. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. 
3. Beat the pumpkin, honey, brown sugar, the remaining 1/3 cup of the oil and the eggs in a separate bowl until well combined. 
4. Add the dry ingredients to the wet and stir just until evenly incorporated.
5. Pour the batter into the pan, smoothing it into the corners evenly. 
6. Sprinkle the top with pumpkin seeds, pressing them down lightly. 
7. Bake for 45 to 50 minutes, until the top is browned and a wooden skewer inserted into center comes out clean. 
8. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.



It did looked dense, does it? You are right and wrong. It is very moist and yet, packed with loads of pumpkin flavour. This might make pumpkin lovers cringe at the moment. But trust me, it's really good. Mr G who isn't a big fan of pumpkin, tried it and he had 2 more slices after that. Enough said right? Best of all, it is just so easy to make. Best for a brekkie with a cup of hot tea.

I'm submitting this to I Heart Cooking Clubs.

I'm also submitting this to Cook-Your-Books#28 organized by Joyce of kitchenflavours.

I'm also submitting this post to Simply Eggcellent #6 organized by Dominic of Belleau Kitchen.





Spinach, Broccoli, and Goat Cheese Frittata

This morning, I woke up and then couldn't get back to sleep. So I decided to cook whatever I have in the fridge to give Mr G a hearty breakfast. His favourite is frittata so I'm going to make a healthier version by Ellie Krieger. This frittata is from Ellie's Weeknight Wonders.

Please see my modifications in blue below as I used what I have in the fridge.

 

Ingredients:

 

5 large eggs (I used 8 eggs instead)

5 large egg whites

1 medium leek or small onion, chopped

3 cups baby spinach leaves

1/2 cup fresh Italian parsley leaves I used a few dashes of dried parsley

40 chives I used 1 whole broccoli, cut into smaller pieces

1 tbsp olive oil

1/4 tsp salt

1/4 freshly ground black pepper

2 ounces soft goat cheese (feta)
1 packet of minced pork
1 packet of cremini mushrooms

 

Method:

1. Preheat the broiler oven to 180 degrees celsius.
2. Combine the whole eggs, egg whites, and 2 tablespoons water in a medium bowl and whisk well. 
3. If using leek, slice off the dark green top and discard. Slice the remaining white and light green parts in half lengthwise and rinse well between each layer to remove any trapped dirt, then finely chop. Otherwise, dice the onion. Coarsely chop the spinach, parsley, and all but about 8 of the chives.
4. Heat the oil in a medium (10-inch) cast-iron or nonstick ovenproof skillet over medium heat. Add the leek or onion and cook, stirring until it begins to soften, about 3 minutes. I added the cremini mushrooms and minced pork. Add the spinach, parsley, chives, salt, and pepper and cook until the spinach is just wilted, 1 minute.
5. Pour the egg mixture over the greens in the skillet, covering them evenly. Lower the heat to medium-low and cook until the egg mixture has set around the edges of the pan but not in the middle, 8 to 10 minutes about 1-3 minutes.
6. Distribute the cheese over the top of the eggs in 10 to 12 dollops and scatter the reserved whole chives on top. Place the skillet under the broiler about 2 inches from the heat and broil until the surface is set and golden brown, 1 to 2 minutes. I put the whole skillet into the oven for about 10-20 minutes to let the frittata set well. Be careful not to overcook or the egg mixture will become tough.
7. Cut the frittata into 4 wedges and serve.

 

This is a good and filling breakfast especially if you are going no-carbo or low carbo. Eggs are good form of protein despite the myth of eggs giving you high cholestrol. Mr G loves this variation and it was gone in no time.

 

I'm submitting this post to I Heart Cooking Clubs October Potluck.

 

I'm also submitting this post to Cook-Your-Books#27 by Joyce of kitchenflavours.