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Lois Mitchellgood simple food
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Lois Mitchell | loismitchell.blogspot.com Reviews
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good simple food
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Lois Mitchell: Butternut Pasta
http://loismitchell.blogspot.com/2009/10/butternut-pasta.html
Sunday, October 18, 2009. This week we got our first hints of autumn- a morning chill and bright clear days. But it looked very like the ones from my childhood in New Zealand. A good firm fleshed pumpkin would work well for this dish but I am using a butternut squash as they are easier to find and not so seasonal. For four I use a whole butternut about 1.5kg (3lb) but this is not an exacting dish so don't pay too much attention to the size of the butternut. Just use what you have. 3-4 cloves of garlic.
Lois Mitchell: Ragu for Pasta
http://loismitchell.blogspot.com/2010/02/ragu-for-pasta.html
Sunday, February 28, 2010. This recipe has prompted a discussion as to what is a proper Bolognese sauce. The Food Dictionary says it is a thick, full bodied meat and vegetable sauce enhanced with wine and milk or cream and the Italian term for this sauce is a ragu Bolognese. As this recipe has most of the components suggested by this definition I am going to to call it a ragu. The preparation and cooking time is something over an hour and three-quarters. Ragu Bolognese ( for 6 ). 500 g minced beef. Melt ...
Lois Mitchell: Watercress Soup
http://loismitchell.blogspot.com/2010/03/watercress-soup.html
Monday, March 15, 2010. I am not a great fan of soups so don't make that many of them. however the other day, in a very wintery French market place, I was totally seduced by the bright green display of glossy watercress so went ahead and made some soup. It was very delicious and I am looking forward to making it again so maybe I will see the winter out with soup! If this is not to your liking just add a bit more water and/or milk. You will need some sort of blender. Watercress Soup ( for 4). Cook for abo...
Lois Mitchell: Parmigiano melenzani (aubergine & parmesan)
http://loismitchell.blogspot.com/2010/03/parmigiano-melenzani-aubergine-parmesan.html
Tuesday, March 30, 2010. Parmigiano melenzani (aubergine and parmesan). Although Parmigiano melenzani translates as parmesan aubergine (egg plant) the other ingredients, mozzarella and tomato sauce, are layered with the aubergine and as dominant as the parmesan which is used to top the whole thing off. I generally serve it as a lunch, or light supper, with a salad and I think it also makes a substantial accompaniment with plain chicken. 2 medium aubergine, sliced crosswise (1- 1.5cms, 1 inch). Heat the o...
Lois Mitchell: Leg of Lamb on the Barbecue
http://loismitchell.blogspot.com/2010/08/leg-of-lamb-on-barbecue.html
Thursday, August 19, 2010. Leg of Lamb on the Barbecue. A potato salad with a good strong garlic. Mayonnaise goes really well with this. If I am cooking for 4 I use a half leg of lamb - which boned out usually comes to about 1 kilo however the marinade will do for a whole leg (about 2 kilos) if you are catering for more. Ask your butcher to bone and butterfly the leg of lamb. Butterflying merely involves cutting it so it will lay flat. Lamb- boned butterflied leg or half leg ( 1 or 2 kilos)( 2-4.5lbs).
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Loismilley
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Loïs Mills;
So I have been absent from the blogosphere for nearly a year now;. But now I'm back with the blogging itch. Selected some Instagram photos to give you an insight as to what's been going on in my life, some of which include excessive hair colouring (quel suprise), moving into the City and interning at new jobs! The cocktails and food speak for themselves; as does my waistline. In the meantime, let's get talking! I'm on Instagram (loismills) and Twitter (loismillsx) - let's connect. Sadly, my budget is not...
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Lois Ministries
Thursday, October 13, 2011. We have been "on the move" since we moved out of our home in FL this past spring. We returned to MI and have had an eventful summer. It has been good to see friends and family again and to be able to spend time with our children and grandchildren. Monday, February 7, 2011. It has been awhile since I've given any updates for Lois Ministries. Actually I'm a bit behind on this blog so will try and get caught up here. I think we are getting too old for this. I came across a verse ...
loisminitreasures.blogspot.com
Loi's Mini Treasures
Welcome to My Miniature World. I am a miniature artisan . I have been making miniatures for about 14 years , and now start teaching miniatures as well. In the real world , I cannot own as many as I wish. However, I am able to create , to make and to own what I would love to have in the wonderful world of miniatures. 訂閱： 文章 (Atom). I have come as a light into the world , that whoever believes in Me should not abide in darkness. As long as I am in the world, I am the light of the world.
Lois Mitchell
Thursday, August 19, 2010. Leg of Lamb on the Barbecue. A potato salad with a good strong garlic. Mayonnaise goes really well with this. If I am cooking for 4 I use a half leg of lamb - which boned out usually comes to about 1 kilo however the marinade will do for a whole leg (about 2 kilos) if you are catering for more. Ask your butcher to bone and butterfly the leg of lamb. Butterflying merely involves cutting it so it will lay flat. Lamb- boned butterflied leg or half leg ( 1 or 2 kilos)( 2-4.5lbs).
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