Skip to main content

Mouthful of Yumminess

Search This Blog

Crispy Japanese Pancakes (OKONOMIYAKI)

February 15, 2026

Get link
Facebook
X
Pinterest
Email
Other Apps

#samwood Dinner Favourite Instagram Japanese Main Pancakes Prawn

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

Popular Posts

Red wine lamb shanks with herb mash

Recipe found at Fig and Cherry INGREDIENTS: 1 cup plain flour sea salt and black pepper 4 lamb shanks, frenched 4 tablespoons olive oil 1 brown onion, diced 4 garlic cloves, finely chopped 2 cups full bodied red wine (such as Cabernet Sauvignon) 1 cup beef or chicken stock 2 bay leaves For the mash 4 large Desiree potatoes, diced 2 tablespoons butter 1/2 cup hot milk 1 tablespoon chives, chopped 1 tablespoon flat leaf parsley leaves, chopped sea salt and black pepper METHOD: Pre-heat the oven to 180C. Place the flour, salt and pepper on a plate and stir to combine. Roll each of the lamb shanks in the flour and shake off the excess. Heat one tablespoon of the olive oil in a large, deep heavy based fry pan. Add two of the shanks and brown on all sides. Set aside on a plate, then repeat with another tablespoon of oil and the other two shanks. In the same pan, heat the remaining olive oil, add the onion and saute for 5 minutes until just st...

Poached Eggs

Step 1 : Fill a deep frying pan almost to the top with water. Bring to a simmer (when small bubbles break the surface). Using eggs at room temperature, crack 1 egg into a ramekin. Check for freshness (odourless, with a thick white and whole, rich-yellow yolk). Step 2 : Add 2 tablespoons of white vinegar (don't add salt). Using a metal spoon, stir water to create a whirlpool. This prevents egg from sinking and sticking to the base. Step 3 : Allow whirlpool to slow slightly. Hold ramekin as close to water as possible and gently slip egg into whirlpool. Step 4 : Cook, stirring the water occasionally, for 1 1/2 to 2 minutes. Repeat steps 3 and 4 with remaining eggs (you can poach up to 4 eggs at a time). Step 5 : Using a slotted spoon, remove 1 egg at a time from water. Gently press the yolk to test if cooked to your liking. Hold egg over paper towel to drain. Step 6 : Place eggs on toast. Season with 4 salt and pepper. Serve. Recipe from http://www.taste.com.au/ Photogr...

Chicken Lasagna (Chicken Potato Slice)

Ingredients 750gr Potatoes 1 B.B.Q Chicken 6 Green Ecshallots 1 Chicken Stock Cube (crumbled) 1/3 Cup Water 1/3 Cup Dry White Wine (I use red wine if I don't have white...either is okay as long as it's not sweet) 1/2 Cup Cream (pure is better because lite thickened can separate when it boils sometimes) 2 Teaspoons French Mustard ( can use the seeded one....or a bit of both if you like) 1 Tablespoon Mayonnaise 2 Cloves of crushed Garlic (or 2 rounded Teaspoons bottled garlic) 30gr Butter (1 1/2 - 2 rounded Tablespoons) 2 Tablespoons Plain Flour 1/2 Cup grated Mozzarella Cheese Paprika (optional) Method Peel Potatoes and cut in to quarters. Boil in lightly salted water until cooked through. Measure out and place liquid ingredients in to a jug. Add crumbled stock cube, mustard and mayonnaise to the jug as well and stir it all together well. While the potatoes are boiling remove chicken from bone and break in to bite sized pieces. Cover and set aside with jug of liquid ingredie...

Powered by Blogger