Constantly finding a variety of new ingredients and dishes to cook up for dinner at home; I decided to try polenta on my daily diners, and as you can see from what's leftover on the plates, you can tell it didn't suite our palate very much. I served polenta chips and asparagus as sides to pieces of grilled lamb steaks marinated in a thyme and mustard dressing.
It's fairly difficult to convince my housemates to consume anything green, however the asparagus I cooked with breaded crumbs were given the thumbs up. Here is the recipe, chop 2 handful stalks of asparagus into short 3 parts and cook in the microwave steamer for 5 mins. Beat 1 egg in a bowl and add 1/2 cup of fresh breadcrumbs and 1 tbsp of seasalt. Stir in asparagus. Heat a wok and add a dollop of butter, stir fry asparagus in wok until breadcrumbs turn toasty. Careful not to overcook the asparagus to leave it juicy and crunchy.
I was delighted to receive a chirpy and charming visitor while I was baking these Easter shortbread cookies this afternoon. I invited her over from uni for a bunny carrot cupcake, she left without eating any and packed away 2 in a tupperware for her mommy. While busy catching up and whining about our ridiculous workload at uni this week, I forgot about the second batch of cookies which were still sitting in the oven! *sigh* I need to learn to remind myself about setting timers! Its just something about timers, accurate measurements and rigid recipes which I don't seem get a hang of. I hope it's something I'll learn to do as I practice more often.
I topped these perfectly delicate and soft cookies with a layer of white chocolate cream cheese frosting. The several products of my carelessness also deserved frosting as they didn't taste as bad as they look. Strangely enough unlike regular burnt cookies which taste like carbon, the overdone shortbread tasted like any usual crunchy butter cookie. I didn't have the heart to throw them out,it is a pity to waste an entire tray full of bunnies!