Quote:
Originally Posted by beppe
Sunday lunch.
Asparagus a la Bismark. Daughter shows how to eat them, she is the big asparagus on the right, sticking the "small" asparagus in the fried egg. The white stuff is Parmesan, the oily liquid is slightly burnt butter (beur noisette). Last time we had them she decided that she likes them.
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Okay, beppe, I have a head of red cabbage that I need to do something with for Sunday lunch today. Something very simple. I also have available some broccolli, some new potatoes, some peaches, some apples. Some uncooked rice, and some uncooked lentils. What would YOU do? I need inspiration, and I like your simple combinations.