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.