![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
[Photo] Eva O, also at the Marquee
5 Mar 2006 12:15 amSame night as Rome Burns in the previous post.
5 Mar 2006
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif){kind=small}
stellalive found a website that compares a photo to that of a list of celebrities in their database. My result is below the cut, I kid you not.( I look most like... )
The closest male matches were Man Ray and James Joyce...
I tried uploading a photo of my arse to see if that led to better results but no luck. Maybe I need to paint eyes on that photo...
I suck and didn't get anything done today, except three loads of laundry and another dinner.
This is a classic in our family, something already my nan used to make, then my mum made it and I now I make it, although with my personal twists to it.
Frikadellen with roasted potatoes and swedes and steamed cabbage
For the Frikadellen:
480g of lamb mince (that's how big the pack was)
an old hard breadroll (or similar sized piece of baguette), soaked in water and squeezed dry
a small onion, 3+ cloves of garlic, finely chopped
2 whole eggs
salt, freshly ground pepper to taste
Put all the ingredients and seasoning in a bowl and mix with your hands, squelching the meat through your fingers, that's the best way of getting a uniform consistency.
With wet hands, form as many equal sized balls as the mix will make.
Get a large frying pan as hot as it will go, add (olive) oil and fry the balls, pressing them flat with your knuckles as you put them in (they should be about 2cm thick). When they have browned, flip them. Turn the heat down to medium-low and continue to fry, turning occasionally, about 10 minutes. They are done when firm to the touch.
This makes enough for two or three portions.
I simply seasoned the shredded cabbage with (coarse sea) salt and ground nutmeg and put it in the microwave for six minutes.
Cut potatoes and swedes (as many as you like or your roasting tin will hold) into chunks, season with (coarse sea) salt and toss with lots of olive oil and rosemary. Roast in a high oven until done.
This is a classic in our family, something already my nan used to make, then my mum made it and I now I make it, although with my personal twists to it.
Frikadellen with roasted potatoes and swedes and steamed cabbage
For the Frikadellen:
480g of lamb mince (that's how big the pack was)
an old hard breadroll (or similar sized piece of baguette), soaked in water and squeezed dry
a small onion, 3+ cloves of garlic, finely chopped
2 whole eggs
salt, freshly ground pepper to taste
Put all the ingredients and seasoning in a bowl and mix with your hands, squelching the meat through your fingers, that's the best way of getting a uniform consistency.
With wet hands, form as many equal sized balls as the mix will make.
Get a large frying pan as hot as it will go, add (olive) oil and fry the balls, pressing them flat with your knuckles as you put them in (they should be about 2cm thick). When they have browned, flip them. Turn the heat down to medium-low and continue to fry, turning occasionally, about 10 minutes. They are done when firm to the touch.
This makes enough for two or three portions.
I simply seasoned the shredded cabbage with (coarse sea) salt and ground nutmeg and put it in the microwave for six minutes.
Cut potatoes and swedes (as many as you like or your roasting tin will hold) into chunks, season with (coarse sea) salt and toss with lots of olive oil and rosemary. Roast in a high oven until done.