I was checking through an old tape to see what little food gems I had missed and came across this episode of Paula’s Home Cooking.
I love this woman along with Ina Garten The Barefoot Contessa
I think the words fat or sugar free never pass their lips.
I find watching Top Chefs working fascinating and have learnt lots of new skills but along with Delia and Nigella all these women are perfect for the home cook.
Anyhow I had to make both of these recipes.
I thought it was about time I made Dougie our painter who is doing a splendid job some morning tea.
Paula made these zillion calories
Sour Cream Muffins.
How simple and quick are these.
Makes 12
Heat oven 175C
2 cups Self raising flour
240 mls sour cream
225 gms melted butter
Everything in the bowl mix well.
Spoon into un-greased regular muffin tins
Bake 30 minutes
If you use mini muffin tins halve the cooking time.
Turn out and enjoy
Serve with jam you don’t need butter!!!
Or you can serve them with this beautiful salad.
So lunch is looming so I made this
Shrimp and Rice Salad
For 2 people
100 gms prawns peeled and de-veined
Emeril's Essence…Creole Seasoning (also referred to as Bayou Blast):
You can find Emeril’s recipe on the Food Network Web Site
Make this up and keep in a jar.
Very useful.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
1 cup long grain rice
½ red peppers chopped
2 spring onions finely chopped
6 chopped olives
2 tablespoons chopped parsley
Mayonnaise
Bring a pot of water to a boil
Add 1 tablespoons Emeril’s Essence
Now this may be a little hot for you…you can reduce the amount
But persevere if you can
Add the prawns and simmer 2-3 minutes
Remove and then add rice and cook amount 10 minutes until tender
And drain.
To assemble
Add into bowl the rice, prawns, red pepper, spring onions and olives and chopped parsley
Mix with the Mayo test the seasoning and adjust if necessary and then chill in fridge
It’s sitting in the fridge waiting for us. Can’t wait to try it.
