Sunday, April 11, 2010

potato salad and bacon wrap


3 potatoes
some cherry tomatoes
3 slices of ham
2 hard-boiled eggs
5 tablespoons of mayonnaise
pepper as desired
a dash of salt

procedures they followed:

eggs - boil water, turn off the heat when it's boiling and leave eggs inside for 15 minutes. once done, run cool water over eggs first for easier shelling. chop or cut the egg into small bits.

potatoes - wash and peel potatoes, plastic wrap them in a microwave-safe dish and microwave on high for 5 minutes. be wary of steam when removing the plastic wrap. potatoes should now be pierced through easily with a fork. run through cool water and dice.

ham - brown ham in an oiled skillet. cut up the ham into small bits

cherry tomatoes - half them

add everything into a big bowl and mix well. finally, chill before serving. (he was too hungry so this step was skipped).

mayo enhanced egg and ham bits made this very delectable. however, they'll probably cut down on mayo next time round.


baby asparagus
golden mushrooms


asparagus - peel and blanch

mushrooms - blanch (read somewhere that this may be skipped)

bacon - she said to use flour on the inside of the bacon before wrapping the vegetables for better grip. heat on skillet until brown and fragrant.

outside was very crispy, however the insides were a little mushy, perhaps due to the flour.

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