K
Hear hear!
It is harder to get nowadays, we call it knolraap or meiraap in the Netherlands. The greens are rarely eaten because supermarkets don’t sell it whole, it is mostly processed into strips or whole with the greens cut off. Also it is mostly cultivated here as cow feed.
Very good eats, luckely we have farm stores in our neighbourhood and it is available all year round. I like it stir fried with rice noodles.
5 types of beans stewed with salted pork tail and beef, scotch bonnet peppers, chicken broth, piment and coconut cream. Airfryer grilled chicken, wok fried coconut milk rice with Badja Jolof spice mix and broccoli.
Minced meat comes out puffy and great when you know your airfryer. I prefer airfryer over a grill pan. I like to use Orzo instead of long grained rice, but that looks perfect. How did you spice the meat if a may ask?
I call it…
Charcoal salmon with very good looking veggies and rice sprinkled with more charcoal stuff. I don’t want to insult.
First of all, salmon skin on with some salt in a cold pan with a bit of preffered oil, heat it till you got a bit of coloration (turning white) on the side, turn it, leave it for a minute and if the browning on the skin is not to your likings (you can scrape with a knife to hear if the skin is crispy),…turn it again and leave it for 30 seconds on medium heat…and that is it, fish don’t need much cooking. You had your pan on a too high temp imo.
I like leaks and potota with golden mountain seasoning, whole milk or cream.
Thanks for the recipe. It is almost like the chicken soup I make, so I am going to try this one. I normally use Rutabaga instead of Parsnip, but ‘Pastinaak’ as we call it is available in most supermarkets.
Mmmmh, looks good! They look like Moroccan Msemmen (minus stuffing). Our Moroccan butchers mom makes them, they are delicious.