Want something different for breakfast - try this recipe - it is sweet and savory and ideal for breakfast or brunch.
1 packet pork sausage (about 6 to 8) or a packet of cocktail sausages (500grams)
1 tin apple slices
2/3 cup maple syrup or golden syrup or honey
1 6 oz mealie meal plus milk to make up
1 Tablesopoon of butter
Cook sausage in medium frying pan, stirring occasionally, for 5 to 6 minutes or until no longer ppink. Remove from pan and drain.
Add apples and 2/3 cup syrup to skillet; cook, stirring occasionally, for 3 to 5 minutes or until apples are glazed.
Prepare mealie meal using milk instead of water. Add a tablespoon of butter or margerine when ready.; transfer to large bowl. Stir in sausage and apples; serve warm with maple syrup or honey.
Mustard is a good accompnayment to this dish
must be delicious .... thankyou!!!!!
ReplyDeletei think it would yummy with jam, onion, garlic, soy sauce, fish sauce, shrimp paste and chocolate topping on top :) lol
ReplyDeleteThis could have some real potential wrapped in pancakes with bacon and spinach.
ReplyDeleteIt could be even better with anchovies and sardines or even some coral trout.
ReplyDeletecockmeat sandwhich!!!!! mmmmmmmmmmm
ReplyDeletetry this,it is wayyy better:
ReplyDeleteMigas with Fresh Tortillas
4 large eggs
1 T. water
1 T. salsa
1 T. butter
1 T. olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 C. finely chopped white onion
2 T. chopped green chiles
1 tomato, seeds and pulp removed, chopped
1/2 C. chopped avocado, sprinkled with a little lemon juice
2 t. minced fresh cilantro
2/3 C. grated mild cheddar or Monterrey jack cheese
crema or sour cream
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.
Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.
Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.
Bullshit this italian food is heaps better.
ReplyDeleteOsso Buco
Preparation Time
15 minutes
Cooking Time
120 minutes
Ingredients (serves 4)
1/4 cup (60ml) olive oil
2 brown onions, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1/4 cup (40g) plain flour, for coating
Salt & freshly ground pepper
8 (about 1.5kg) veal osso bucco
1 cup (250ml) white wine
400g can diced tomatoes
1 cup (250ml) beef stock
Chopped fresh parsley, to serve
Creamy mashed potato, to serve
Method
Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Remove from pan and set aside.
Season flour with salt and pepper. Coat osso bucco in flour, shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until well browned. Transfer meat to a large ovenproof dish. Spoon over the vegetables.
Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any tasty bits off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. The meat should be covered by the liquid. Cover with a lid and cook for 1 3/4-2 hours or until the meat is very tender and the sauce thickens.
Serve sprinkled with parsley and accompanied by the mash.
my milkshakes bring all the boys to the yard and there like its better than yours, damn right its better than yours.i could teach you but i would have to charge. (la la la la la)
ReplyDeleteim never going to callhim dad! not even if theres a fire-
ReplyDeleteHe had the crazzyest look in his eye.
ReplyDeleteLOL XD
ReplyDeleteAnd at one point he said 'lets get it on'
ReplyDeletei honitsly thought i was going to be raped for a second
ReplyDelete