Hi Maria. Glad you still have your fingers after the sweet potato tug-o-war.
I rarely use sage, so when I do there’s always some leftover. I use it up in a Sage, Onion and Potato Omelettes.
Chop the potatoes into nice thin slices, saute them in butter or olive oil with onion until cooked. About 10-15 mins.
Throw in the finely chopped sage, cook for another minute or two and then add the beaten eggs.
A bit of feta or parmesan cheese won’t do any harm if you have them lying around.
Hi Maria,sounds yum. I use my leftover sage in pork schnitzle. I get boneless pork chops – remove fat bash out with rolling pin(or wine bottle as I have no rolling pin).dip in egg and then dip into seasoned breadcrumbs to which i added a fine lot of chopped up fresh sage. Then in the pan – i add oil and a bit of butter and fry off more sage – to flavour the fat,then remove the sage – it goes crispy so easy to remove and then fry my pork schnitzle for a few mins. Serve with some lemon – gorgeous!
You sound like you are getting to be a fancier cook by the day! It will be a 3 course dinner party in no time. I also love it that most of your cooking attempts do seem to involve dutch courage or warm up drinks beforehand – most impressive!
Maria that is a culinary spectacular! Delicious with sweet potato – which could be substituted or combined with ratatouille – for those of you who want to know if I know what that is – just saute stewed onions, courgettes, tin of tomatoes, aubergine and peppers together on the pan – or buy it in an epicure (I think) tin in the
supermarket.
The sage could also be used in your own hamburgers.
You’ll need 8 oz of lean mince/salt & pepper/pince of sage, thyme and paprika/1 tsp of ketchup or BBq sauce/1 small onion chopped finely/1 small egg for binding the mix/dash of flour.
Combine the lot except the flour, divide into 3 large burgers, shape them and shake little flour on.
Cook for 5/10 mins per side depending on how you like them – serve with your favourite additions to the bun – slied tomato,pickles and cheese or – you could also have them on the own with a serving of ratatouille!
Cheap, cheerful and delicious on these cold evenings.
Lolita
Thursday 12 February, 2009 at 9:56 pm
pasta with sage and butter
http://italianfoodies.wordpress.com/2009/02/06/pasta-with-butter-and-sage/
lamb with sage
http://italianfoodies.wordpress.com/2008/10/11/abbacchio-alla-romana/
ciao:)
Friday 13 February, 2009 at 2:40 am
Hi Maria. Glad you still have your fingers after the sweet potato tug-o-war.
I rarely use sage, so when I do there’s always some leftover. I use it up in a Sage, Onion and Potato Omelettes.
Chop the potatoes into nice thin slices, saute them in butter or olive oil with onion until cooked. About 10-15 mins.
Throw in the finely chopped sage, cook for another minute or two and then add the beaten eggs.
A bit of feta or parmesan cheese won’t do any harm if you have them lying around.
Friday 13 February, 2009 at 8:53 am
Hi Maria,sounds yum. I use my leftover sage in pork schnitzle. I get boneless pork chops – remove fat bash out with rolling pin(or wine bottle as I have no rolling pin).dip in egg and then dip into seasoned breadcrumbs to which i added a fine lot of chopped up fresh sage. Then in the pan – i add oil and a bit of butter and fry off more sage – to flavour the fat,then remove the sage – it goes crispy so easy to remove and then fry my pork schnitzle for a few mins. Serve with some lemon – gorgeous!
Friday 13 February, 2009 at 9:24 am
You sound like you are getting to be a fancier cook by the day! It will be a 3 course dinner party in no time. I also love it that most of your cooking attempts do seem to involve dutch courage or warm up drinks beforehand – most impressive!
Friday 13 February, 2009 at 11:02 am
Sounds yum, I might do this for dinner tonight. I love cooking but only get time to do proper fancy stuff at the weekend…
Sunday 15 February, 2009 at 11:02 am
Maria that is a culinary spectacular! Delicious with sweet potato – which could be substituted or combined with ratatouille – for those of you who want to know if I know what that is – just saute stewed onions, courgettes, tin of tomatoes, aubergine and peppers together on the pan – or buy it in an epicure (I think) tin in the
supermarket.
The sage could also be used in your own hamburgers.
You’ll need 8 oz of lean mince/salt & pepper/pince of sage, thyme and paprika/1 tsp of ketchup or BBq sauce/1 small onion chopped finely/1 small egg for binding the mix/dash of flour.
Combine the lot except the flour, divide into 3 large burgers, shape them and shake little flour on.
Cook for 5/10 mins per side depending on how you like them – serve with your favourite additions to the bun – slied tomato,pickles and cheese or – you could also have them on the own with a serving of ratatouille!
Cheap, cheerful and delicious on these cold evenings.
Lolita