Deja Vu

Meat and potatoes last night, meat and potatoes tonight. It’s a worry I know but weekends are for extending the cooking envelope. Weekdays are for cooking meals that teenage children like. Fortunately, now they are a bit older I can take my time to put food on the table.

I’m finding that there is a wide variety of schnitzel preparations and in the main they are all good. Tonight was parmesan veal schnitzel with creamed potatoes from Bills Sydney Food by Bill Grainger. The crumbing for this was 1 cup each of breadcrumbs and grated parmesan cheese with parsley and thyme, salt and pepper. A very cheesy mix, and as it turned out, delicious. Here are the little guys before cooking.

Can’t say we’ve used this book a lot, but the scrambled eggs, or at least a variation of this recipe, often get a run. Bill seems to like cream as both the scrambled eggs and the potato served tonight with the schnitzel are loaded with it. Decadent maybe, but again, delicious.

And the good news was for dessert, Maree cooked apple crumble from Stephanie Alexander’s Kitchen Garden Companion.

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4 Responses to Deja Vu

  1. Can you and Maree please come over and cook dinner for us sometime? They look like the perfect mid-week meal to serve here.. 🙂

  2. David says:

    I’ll compromise – you guys come to Melb again and I will cook for you!

  3. Campbell says:

    This is the first year that our apple tree has produced edible apples – and a great load of them – so we’ve had cooked apples galore over the past couple of months. Would have cooked some for you when you were up this way, but the pressure was too great. Apple crumble is delish. Old-fashioned apple strudel, even better.

  4. David says:

    Pressure! – talk it up big guy, you’re a dab hand in the kitchen. Love the strudel. Last I had was at Hermannsburg outside of Alice Springs!

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