Same Recipe Done Again, New YA Book,

I posted a recipe for Salmon Amandine a week or so ago an was a tad disappointed that  the almonds got burned. Then came the discovery that what I call slivered almonds are not what they are called her. So Friday night, I tried it with slivered almonds Canadian style and it came out much better. The almonds in the pan did get a tad burned but the one's actually on the fish were perfect. I actually think I need a smaller pan for this dish, maybe that way, none of the nuts will get black. I actually enjoy them like that but they don't have the eye appeal this dish should have.


Oops, it's late at night and I haven't finished this blog. I have got hold of an ebook I can't put down. (Well obviously I have just done so). It's supposed to be YA fiction and is called And What of Earth by Stuart Collings. It is a first contact story and a good one. I have a feeling there are more in the series, or will be, I'm not sure. But there is some mention of The Warrior Queen so it may well be continued. I will write more about it once I have finished it.

A good friend directed me to the following recipe which I thought looked delicious and would definitely try.

Yummy Falafels 

Over Sixty - Alexandra Houle

For a taste from the Middle East, try these falafels: they’re vegetarian and are almost too easy to make.

Ingredients:

• 1 brown onion, chopped
• 2 teaspoons of ground coriander
• 2 garlic cloves, chopped
• 1 teaspoon of cumin seeds
• 1 cup of chopped fresh parsley leaves
• 2 400g (about 14 oz.) cans of chickpeas, drained and rinsed
• ⅓ cup of flour
• 1 eggwhite
• 1 tablespoon of olive oil

Method:

In a food processor, process egg white, flour, parsley, chickpeas, cumin, coriander, garlic, onion and salt and pepper until nearly smooth.
Shape into three-cm thick patties. (1.18 inches)
Cover patties and refrigerate for half an hour.
Over medium heat, heat oil in a frying pan. Cook each patty for four to five minutes per side.
Serve patties with Greek yogurt.

Have a great day