Carrot stoemp

[frahulettaes]

Carrot stoemp, originally uploaded by Mitsooko.

This is like, total comfort food for me. Pretty much anything mashed with potatos, but this nice potato carrot looks so tasty.

Hi flist.

What's cookin?

Comments

[jenlev.livejournal.com]

Yummy!

And it's a plotzy day at my place. *hugs*

[sexy-carrots.livejournal.com]

PLOTZY! I love that word. It's soooo you. ;)
it's me, btw. playing with yet another journal!
It's like journal christmas!

[jenlev.livejournal.com]

Bwaha! I sat there mumbling to myself trying to figure out who this was and how they knew that word was me.

And so you made me giggle. *smooch*

[pnkrokhockeymom.livejournal.com]

Me, simultaneously: "YUM!" and "HEY!"

...because I am hungry, and hungry for comfort food, and stuck in my office and eating cereal bars...this is like a little picture of heaven, and I'm IN HELL...

(wants gravy, too) :)

[sexy-carrots.livejournal.com]

Gravvvvvvyyyyyy....mmmmmm. The day won't last forever. ;)

[http://users.livejournal.com/tweedle_/]

Heh. So glad you asked. :) Am very excited! Have just bought a beautiful pair of kitchen shears and I'm gonna spatchcock a chicken, rub with peri peri marinade (ground coriander and cumin, garlic, fine diced red chili, lime juice, parsley and seasoning) and then barbeque it. Roll on dinner time!

Love my mash with a bit of creamed horseradish or diced spring onions.

[sexy-carrots.livejournal.com]

That sounds erotically good. I'mma have to try that one. Is it your own recipe?
Also? I agree on the horseradish and onion. For this I might do caramelized shallots. Just to add to the sweetness. Maybe cream it up with some creme freshe...

[http://users.livejournal.com/tweedle_/]

I'm glad you commented and I checked the recipe. The last couple of times I did it wrong! Was good anyway but here is the actual recipe. :D

Piri Piri Guinea Fowl

INGREDIENTS:
2 guinea fowl , spatchcocked

FOR THE MARINADE:
4 red chillies , finely chopped
2 limes , juiced
3 garlic cloves , crushed
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground ginger
a small bunch parsley , chopped


Put the guinea fowl in a shallow dish, mix together the marinade ingredients and pour over. Leave for a couple of hours, or overnight if possible.
Heat the oven to 200C/fan 180C/gas 6. Put the birds on a roasting tray skin-side up and pour the marinade over. Cook for about 45 minutes (basting occasionally with the marinade) until crisp, golden and cooked through. Chop into quarters (leave on the bone) and serve with salad or sautéed potatoes.

[frahulettaes.livejournal.com]

Have you ever seared your birds before roasting them?
This sounds lovely. Thanks for taking the time to post it.
I'll be making this soon. ;)

[http://users.livejournal.com/tweedle_/]

No haven't tried searing first, but I would like to try it on the barbeque! We did this last night for dinner (just baked in overn) and everyone was much impressed. And my new Messermeister Take-Apart Utility Shear just cut through the ribs and backbone like it was nothing. I love them. :)

[frahulettaes.livejournal.com]

Take pix! I want to see your food! It sounds lovely.
I have a photo stream of some of my dishes on flickr.
user name: sexycarrotscatering

[nutmeg3.livejournal.com]

Ooooh, that looks yummy. As for me, every spare moment is dedicated to Puppy! ::is both gleeful and tired, thanks to said Puppy::

[frahulettaes.livejournal.com]

And they call it....puppyyy loooooooooooove