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Recipes I've Shared:
When I visited Frankfurt a few years ago I fell in love with the local "green sauce" and ate it just about every day I was there, served with bratkartoffeln and hard-boiled eggs. Traditionally this sauce is made with equal quantities of seven herbs: parsley, chives, borage, chervil, watercress, sorrel and salad burnet. I try to get as many of these as I can, but most weeks we make do with the poor pleb's version using parsley, frozen spinach and spring onion as staples. If I have other interesting fresh greens I try them too - this week I added some Asian greens that I found at the market, not at all authentic but they passed the test of my (now-fading) taste memories of those glorious meals in Frankfurt.
This is my first remake of our traditional Sunday night dinner - Eggs Benedict. I've started here by substituting extra light cream cheese for the cream. It worked great and tasted even better than with cream. Next week I'll try replacing the butter with a lighter spread to bring down the calorie count even more!
I'm not a big pumpkin fan but this works well and is a great after school protein snack with pita bread, rice crackers (especially salsa flavoured ones) or wholemeal crackers.
These are a cross between a cheese scone and a cheese muffin, perfect to serve with soup or as a savoury snack.