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M-J's Elegant Green Beans with Walnuts

September 10, 2018

Elegant Cook

Please Visit Elegant Survival: Stylish Living on a Shoestring, Established in 2006

Elegant Cuisine Elegant Vegetable Dish Haricots Verts Miso Walnuts

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Kitchen Corner

Elegant Strawberry Dessert

Health-Promoting Cayenne Pepper

Four Benefits of Cayenne Pepper, at Natural News Cayenne Pepper: a Health-Promoting Fruit, Used for Spicing Many Dishes The Health Benefits of Cayenne Peppers, at George Mateljan’s World’s Healthiest Foods Capsaicin-Rich Cayenne Peppers are a Heart-Tonic and Anti-Inflammatory Fruit Click Here to Read M-J's Main Website, Elegant Survival

Elegant Small Kitchen

~A Tiny Kitchen Can Be Most Accommodating with the Proper Tools at Hand~ ~This Busy Space Looks Harmonious with a Definite Colour-Scheme~

Palm Sunday

Old West Novels by Paul L Thompson

Paul L. Thompson's Old West Novels Click Here to Read M-J's Main Website, Elegant Survival

Elegant, Economical Swedish Meatballs

An elegant way to stretch your meat budget in these austere times is to make Swedish or Scandinavian-style meatballs. Each household cook has his or her recipe, but the basics are ground meat such as beef, veal and/or pork mixed with bread crumbs or bits of bread (I use bits of brioche pulled out from my brioche hamburger buns, which have been reserved in a freezer-bag), an egg and some cream or milk. Finely-minced onion is optional. Spices include nutmeg and/or allspice, salt and optional white pepper. Onion powder can take the place of minced onion, or that flavour may be omitted altogether. Meat mixtures are shaped into small balls and rolled in flour, then fried in butter. A pan-gravy is made while the finished meatballs rest in a warm oven until serving time. I prefer to use ground beef, brioche bits, sour cream, minced onions or onion-powder, nutmeg, salt and white or green ground pepper. ©M-J de Mesterton 2011 Serve Swedish meatballs with new potatoes and perhaps a little ling

Happy Easter!

The Best Coconut Milk

Elegant Eggs Vienna

An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine: Eggs Vienna for Two Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of toast in each of two soup-bowls. Place two slices of bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl. Copyright M-J de Mesterton

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