Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, January 8, 2017

Baked Kibbeh with Yogurt Sauce #SundaySupper

Lean beef seasoned with mint, onion, cumin and allspice is mixed with bulgur wheat then baked in small balls till golden. Perfect for dipping in garlicky yogurt sauce. If you have a large iron skillet or another heavy baking pan, baked kibbeh gives you all the flavor and crunch of traditional kibbeh, without the oiliness of deep-frying. These can be served with sandwich fixings or simply with the yogurt sauce for dipping.



Searching for kibbeh recipes, it’s easy to get overwhelmed by the many varieties and options. Lamb is typical, but beef is a close second. Sometimes the bulgur wheat is mixed throughout the meat, as in my recipe below, and sometimes it’s mixed just with part of the meat. In that case, the bulgur mixture is used as a filling with seasoned meat on the outside of the kibbeh. Most are deep-fried. The baked kibbeh is often made in one big piece, then cut apart into slices like pie. The deep-fried ones are made into elongated balls (like mine) or into patties.

As with many recipes that are claimed by various cultures and countries, everyone thinks theirs is the most authentic, the most traditional, the most like mom used to make, in a word, the best. Since I come from none of those cultures or countries, I can do what I want without fear of elderly relatives scolding me. So I make individual kibbeh and bake them.

The soaked bulgur wheat adds moisture to the kibbeh so you can use lean ground beef, making them an even healthier option.

Ingredients
For the kibbeh:
1/2 cup or 105g medium coarse bulgur
Leaves from a small bunch fresh mint, picked off and washed
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
 1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 lbs or 575g lean ground beef
3 tablespoons olive oil

For the yogurt sauce:
1 cup or 245g Greek plain yogurt
1 teaspoon lemon juice
1 clove garlic, minced
1 teaspoon minced fresh mint leaves
1/4 teaspoon salt

Optional to serve:
Yogurt sauce
Sliced tomatoes
Sliced cucumbers
Flat bread

Method
Pour the bulgur wheat in a big coffee mug. Pour enough boiling water to cover the bulgur by about one inch or 2cm. Cover the mug with a saucer and set aside until the water is absorbed. Fluff it with a fork into a large mixing bowl.

To make the yogurt sauce, add the lemon juice, garlic, mint and salt to the yogurt. Mix well and refrigerate. This is best done early in the process to allow time for the flavors to meld and develop.



Use a food processor to mince the mint leaves with the chopped onion.



Preheat your oven to 410°F or 210°C with a large iron skillet or heavy baking pan inside.

Add the mint and onion to the bulgur, along with the cumin, allspice, salt and black pepper. Mix well.



Tip in the lean ground beef. Use your clean hands to mix and knead the seasoned bulgur into the beef.



Wet your hands and form the mixture into 20 balls, slightly fatter in the center and kind of pointy on the ends, like an American football. Keep wetting your hands to keep the meat from sticking to them.



Once the oven is preheated, remove the iron skillet and pour in half of the olive oil. Put the kibbeh in the skillet and put it back in the oven.


Set your timer for 18 minutes. When it rings, take the skillet out and drizzle the rest of the olive oil over the kibbeh. Put it back in the oven and turn the dial from bake to broil (or grill, for my British readers). To clarify, turn your oven's upper element on so the top of the kibbeh will brown.

Keep an eye on it and remove the kibbeh from the oven when it’s golden, about 5-7 minutes.



Serve with the yogurt sauce to dip. You can also set out flatbread, sliced tomatoes and sliced cucumber for those who would like to build a small sandwich. This makes a great appetizer or starter at a cocktail party.

Enjoy!



Today is National Sunday Supper Day – the second Sunday of January! We should be eating cake to celebrate but since we love you all so much, we decided that we wouldn’t sabotage your (and our own!) efforts to eat more nutritious meals in the New Year. Instead, we are bringing you lots of lean beef recipes! Many thanks to our host today, Sarah of The Chef Next Door and our event manager Cricket of Cricket’s Confections for their behind the scenes work.

Check out all the lovely lean beef recipes we are sharing!

Appetizers, Soups, and Salads

Ground Beef Recipes

Mains

Sandwiches and Wraps

Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!

newsletter sign up #SundaySupper

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Baked Kibbeh: Lean beef seasoned with mint, onion, cumin and allspice is mixed with bulgur wheat then baked in small balls till golden. Perfect for dipping in garlicky yogurt sauce. #SundaySupper

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Sunday, January 1, 2017

Arroz con Coco y Lentejas – Coconut Rice with Lentils #SundaySupper

Arroz con Coco y Lentejas or Coconut Rice with Lentils is a traditional Colombian side dish seasoned with colorful bell peppers, onion, garlic, ginger, cumin and cilantro. It makes an excellent vegetarian Sunday Supper main dish.



I love to cook but one of the most challenging parts of  making dinner every day is deciding what to make. I am always on the lookout for inspiration. Many a time I’ve been in my local grocery store, perusing the fresh vegetables or meat counter and a helpful employee asks if he or she could help me. “I’m just waiting for something to jump out and say ‘Dinner!’ ” I reply.

Both of our daughters are home for the holidays, one with a boyfriend who loves to cook in tow, so I’ve had a lot of help both in the kitchen and in the “what to cook for dinner/blog” department. As I mention in my post today over on the Sunday Supper Movement website, we were brainstorming recipes for this Easy Supper Recipes event. They had a lot of great suggestions for which I was most grateful. We finally narrowed it down to the Chicken Scarpariello and the Arroz con Coco y Lentejas, both relatively simple but full of flavor.

Let me say this about the rice, despite two cans of coconut milk, it is just a hint coconutty. I can tell you for certain that both dishes will be making repeat appearances on our Sunday Supper table.

The Arroz con Coco y Lentejas was adapted from this recipe on SouthAmericanFood.com

Ingredients
4 tablespoons olive oil
2 medium onions, chopped, 240g or a scant 2 cups
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced
1 small knob fresh ginger, minced
1-2 small hot red chilies, minced - optional
1 medium bunch fresh cilantro, stems chopped finely, leaves chopped roughly
2 tablespoons tomato paste
2 teaspoons ground cumin
2 cups or 395g lentils
3 – 3 1/2 cups vegetable stock
2 cups or 375g long grain rice (I use an extra long grain Indian Basmati.)
1 teaspoon salt or to taste
2 cans (13.5 oz or 400ml each) coconut milk (This is 3 1/3 cups.)

Method
Drizzle the oil in a large deep skillet with a tight-fitting lid. Sauté the onions in the oil over a medium high heat, stirring frequently, until they turn translucent and start to color.

Add in the peppers and finely chopped cilantro stems and sauté for about five minutes, stirring often until they start to soften.



Add the garlic, ginger, cumin, tomato paste and minced chilies, if using. Stir well to combine and cook for a minute or two.

Pretend you see cumin here. I did put it in, but after the photo.


Add the lentils and three cups of the vegetable stock. Stir well.




Put the lid on the pot and turn the heat down to a medium simmer. Cook for about 30 minutes or until the lentils are just about cooked.

Add the rice, the teaspoon of salt and the two cans of coconut milk. Stir well and put the tight-fitting lid back on. Turn the heat down to a low simmer and set a timer for 20 minutes. Do not open the pot until it rings.



When the 20 minutes are up, remove the lid and give the mixture a stir. Taste some of the rice grains. If they are still slightly undercooked, add in more of the stock, replace the cover and cook for a further 5 minutes.

Turn the stove off and leave the pan covered for up to another 30 minutes.

When you are ready to serve, mix in most of the chopped cilantro leaves, then use a few for garnish.



Serve hot or warm.



Enjoy!

Today Sunday Supper is kicking off our second annual National Sunday Supper Month by sharing our favorite easy supper recipes. We'd like to encourage you to take the Sunday Supper pledge to eat together once a week, if you haven't already. There's a fun Instagram contest you can enter as well, with prizes! 

Many thanks to our host this week, Heather of Hezzi D's Books and Cooks and our event manager Cricket of Cricket's Confections for all of their behind the scenes work.

Check out all the lovely easy supper recipes we are sharing today.

Chicken Suppers

Pasta Suppers

Pork Suppers

Sheet Pan Suppers

Soup and Sandwich Suppers

Stove Top Suppers

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter ever Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!

newsletter sign up #SundaySupper

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Arroz con Coco y Lentejas or Coconut Rice with Lentils is a traditional Colombian side dish seasoned with colorful bell peppers, onion, garlic, ginger, cumin and cilantro. It makes an excellent vegetarian #SundaySupper main dish.



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Sunday, December 18, 2016

Tuna Salad Deviled Eggs #SundaySupper

Mix all the ingredients that make you love tuna salad with egg yolks and pile them in your egg whites to make tasty tuna salad deviled eggs. These are great for a party or a picnic.


For many of the years we lived in Malaysia I held multiple roles at the American Association of Malaysia or AAM. As publications director, I was a voting member of the board of governance for the organization and responsible for our three major publications, the A-Z Directory – a sort of Yellow Pages, the Selamat Datang – our resource book of cultural/educational information for newcomers, and our monthly magazine, the KL American. My other roles were editor of all three and webmaster for our website KLAmerican.com. Busy but productive times!

The board of directors met each month and since the meeting was often scheduled through lunchtime, we’d bring dishes to share. Once, early on, I brought some party sandwiches, the kind without crusts, cut into fancy triangles. The president of the board took her first bite, stopped short and said, “What did you put in your egg salad? Is that tuna?” My response was an incredulous look. “Egg salad? That’s tuna salad! Do you not put eggs in your tuna salad?”

Where I come from tuna salad always has chopped boiled eggs in it. But after an informal poll of the other board members, there seemed to be a cultural divide between northern and southern states. Up north, or so they told me, tuna salad does not have eggs. The funny thing is, they all loved my sandwiches and declared that from then on, they’d be adding eggs. Score one for the southern home team!

A couple of weeks ago I was home alone, busy working, and I decided to make some tuna salad for lunch. I put eggs on to boil. For once, they peeled beautifully. Much too beautifully to be chopped for tuna salad. That’s when the idea struck me. Tuna Salad Deviled Eggs! It’s tuna salad for the low carb crowd. And while those little triangle sandwiches are also great for parties, I have never returned from a potluck with even one deviled egg left on my plate. People love deviled eggs and that's a fact.

I am not a big believer in pickles or celery or other extraneous chopped things in my tuna salad, but if you are, feel free to make this your own by adding some. Sometimes I’ll put a little grated onion but that’s the limit for me. It’s a textural thing.

Ingredients
6 large eggs
1 can tuna chunks in water, drained (drained weight 4.25 oz or 120g)
6 tablespoons mayonnaise
1 tablespoon yellow mustard
Hot sauce, to taste – optional (in other kitchens, not in ours)

To garnish:
Slices of onion
Sprinkle of cayenne pepper or paprika

Method
Hard boil and peel six large eggs. Cut them in half.
Scoop the yolks out and into a small mixing bowl. Dry the whites with a paper towel and arrange them on a decorative platter.
Mash the yolks together with the tuna, mayonnaise, mustard and hot sauce of your choice, if using. I make my own habanero sauce which must go in any tuna, chicken or egg salad. (By the way, my chicken salad also has eggs, as does my potato salad. Just so you know.)


Spoon the tuna mixture into the egg whites. Garnish with some onion and a sprinkle of cayenne or paprika, if desired.


Enjoy!

Whether you are hosting your own holiday party or just need recipes for dishes to take along to a potluck holiday dinner, Sunday Supper is here to help. Many thanks to our host this week, Caroline of Caroline's Cooking and our event manager, Cricket of Cricket's Confections.

Appetizers

Beverages

Finger Foods

Mains

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!

  newsletter sign up #SundaySupper 
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Sunday, December 4, 2016

Craig Claiborne's Eggnog Mousse #SundaySupper

Eggnog is a simple drink, made with fresh eggs, cream or milk and sugar. Craig Claiborne’s Eggnog Mousse takes those key ingredients and puts them together to create a creamy, fluffy dessert.



This week my Sunday Supper group is sharing eggnog recipes, actual homemade eggnog in one case as well as recipes that use eggnog as an ingredient. While I was researching eggnog, I came upon a recipe from 1958 which appeared in The New York Times in an article written by Craig Claiborne.

Mr. Claiborne was a food critic for The Times as well as its food editor for 29 years.  As the author or editor of more than 20 books, he has been credited, along with Julia Child, with bringing French cuisine to the United States. A trailblazer in many ways, Mr. Claiborne was the first man to hold the food editor position in any major newspaper, a role that was considered a woman’s job when he took over back in the 1950s.

When this recipe was originally published, Mr. Claiborne didn’t call it eggnog mousse but simply eggnog. After reading through the method, I made that name up because this is clearly a mousse. A very adult mousse, with all that alcohol.

His penultimate instruction was to serve it in punch cups with spoons. But in his final instruction, he allowed that one could add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog. An eggnog a person could drink, presumably.

This recipe makes about 4 1/4 cups or 1 liter of mousse. It is easily doubled or even quadrupled. Indeed, Mr. Claiborne's original recipe was for four times this amount. He must have been throwing some very big parties!

Important: Raw unpasteurized eggs should never be served to children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

Ingredients
3 eggs, separated
1/3 cup or 66g granulated sugar
1/4 cup or 60ml bourbon
1/4 cup or 60ml Cognac
1/4 teaspoon salt
1 1/2 cups or 355ml heavy whipping cream
Pinch cream of tartar
Nutmeg or cinnamon, to serve

Method
Separate the egg yolks and whites carefully, putting the whites in the refrigerator for later.

Using electric beaters, whip the egg yolks and the sugar until they thicken and turn a pale yellow.



With the beaters on slow, gradually add the bourbon and Cognac, beating well in between additions, until all is incorporated.



Cover the boozy yolks with cling film and pop them in the refrigerator to chill.

Once the yolk mixture is chilled, beat the cream with the pinch of cream of tartar until stiff peaks form. Fold the whipped cream into the yolk mixture with a light hand.



Use a clean mixing bowl or wash the one you just used very well and beat the egg whites in it until they reach stiff peaks. Gently fold the egg whites into the yolk/cream mixture.





Spoon the resulting mousse into serving dishes and chill until ready to serve. My little cups hold just a little more than a 1/4 cup or 60ml, perfect if you are offering this eggnog mousse with other dessert options on a buffet table. Put out the demitasse spoons, if you have any.


Sprinkle on a little nutmeg or cinnamon before serving.


This week our Sunday Supper tastemakers are sharing their own special eggnog recipes in honor of National Eggnog Month. Many thanks to our host Christie of A Kitchen Hoor's Adventures and our event manager, Cricket of Cricket's Confections for all of their behind-the-scenes work!

Baked Goods

Beverages

Breakfast and Breakfast Pastries

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!

newsletter sign up #SundaySupper

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Sunday, November 27, 2016

Warm Gingerbread Syrup #SundaySupper

Warm gingerbread syrup is spicy and sweet, made with both fresh and powdered ginger. Put a little zip in your drinks and desserts this holiday season.



Here the warm refers to the spiciness that the fresh and ground ginger add to this gingerbread syrup, although you can certainly warm it to serve as well. Pour it over ice cream, drizzle it on a Victoria sponge cake, add some to your hot cocoa, tea or warm apple juice. A tablespoon or two of gingerbread syrup is also delightful poured in a Champagne flute and topped up with bubbly.

As a person who makes jams and chutneys and syrups, I know the work that goes into them. That’s why I am always grateful to receive a homemade food gift. Heck, who am I kidding? I am always happy to receive a food gift if it is special, even if it’s store bought.

This week my Sunday Supper group is sharing recipes for homemade food gifts. I’ve got to tell you that I am thrilled with how this warm gingerbread syrup turned out and I am having a hard time parting with it. We love spicy food at our house but I tend to think of chilies bringing the heat. I forget how spicy and warming ginger can be! This stuff would be wonderful simply added to some hot water on a chilly night. It’ll warm you up from the inside.

Ingredients
2 3/4 cups or 615g golden caster sugar
1 tablespoon ground ginger (make sure it’s fresh – old spices lose their flavor and potency)
2 thick slices of fresh ginger
1 cinnamon stick

Note: Golden caster sugar is fine, free flowing dry sugar that is unrefined so it adds color and a bit of a buttery flavor to this syrup. If you can’t find it where you live, you can use regular fine white sugar but replace a tablespoon or two with brown sugar to get the same effect. This is the brand I used, available on Amazon. Unfortunately, the shipping makes it a pretty expensive option though.

Method
Put the sugar, ground ginger and fresh ginger into a pot with the cinnamon stick. Pour in 1 2/3 cups or 385ml water. Bring to a low boil. Stir occasionally to help the sugar dissolve.  Boil gently for about 8-10 minutes or until the syrup has reduce a little.



Strain the syrup through some cheesecloth set in a fine strainer over quart- or liter-sized measuring cup. The above ingredients yielded 2 1/2 cups or 600ml of warm gingerbread syrup.

Pour into sterilized bottles and decorate with fabric or ribbons.



Enjoy!

If you are looking for some homemade food gift recipes to make for your loved ones this year, Sunday Supper has got you covered. Check out this major list of options. Many thanks to our host this week, Christie of A Kitchen Hoor's Adventures and our event manager Cricket from Cricket's Confections.

Baked Goods

Candy

Chocolate

Jams, Syrups, Drinks

Mixes and Spices

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

 Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!
newsletter sign up #SundaySupper
 

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Sunday, November 20, 2016

Brie Cranberry Turkey Quesadillas #SundaySupper

Brie Cranberry Turkey Quesadillas use up the leftover bits of your cheese board, a little of that cranberry sauce and some sliced up turkey to create a whole new dish for the days after Thanksgiving or Christmas.



For many years my in-laws hosted a New Year’s Day recovery open house where they served vast pots of turkey soup made from the donated carcasses of all of their friends’ Christmas turkeys. Isn’t that a brilliant idea? All afternoon their friends would come by for some restorative soup and a drink or two to welcome in the New Year.

My go-to recipe for Thanksgiving and Christmas leftovers is turkey potpie. I make the filling every year from scratch, the recipe always in flux depending on the leftovers. I finally got around to trying to quantify the amounts when a reader requested it a few years back. Check it out here. The filling is super easy and I top it with store-bought puff pastry, which makes the whole thing a doddle, as my British friends would say.

This year I wanted to try something a little bit different and decided on quesadillas which incorporate the typical leftovers from my cheeseboard as well. There always seems to be a wedge of Brie, but you can surely use whatever cheese you've got. I can’t give exact amounts since you’ll make as many as your leftovers will allow but I’ll try to approximate how much I used for each quesadilla.


If you struggle with the leftover blues, make sure to scroll down to see all the great ideas my Sunday Supper friends are sharing this week.

Ingredients per quesadilla
2 fresh flour tortillas – I used mixed grain
4-5 slices Brie
5-6 teaspoons whole cranberry sauce
2-3 slices turkey

Method
Put 2-3 teaspoons of cranberry sauce dotted around on one tortilla. Break the Brie and turkey slices into smaller pieces and arrange them on top of the cranberry sauce.

Finish with a few more spoons of cranberry sauce. Put the other tortilla on top and press down lightly to stick it all together.



Warm the quesadilla on a griddle or a non-stick pan for a few minutes over a medium heat, waiting to turn it to the other side when the Brie has melted a bit and can act as a “glue” to hold the tortillas together.

Carefully turn the quesadilla over and brown on the other side, cooking for just a minute or two more, until the filling is warmed through.

Remove from the griddle and leave to cool for a few minutes before cutting the quesadillas into quarters (or smaller) with a sharp knife or pizza wheel. Serve with extra cranberry sauce if you have enough left over.



Enjoy!

Many thanks to this week's host, Christie of A Kitchen Hoor's Adventures and our event manager, Cricket of Cricket's Confections. We've got nearly 30 outstanding ideas for transforming your holiday leftovers.

Breakfast

Appetizers

Soups

Mains

Sides

Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday! newsletter sign up #SundaySupper

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Sunday, November 6, 2016

Cheesy Jalapeño Corn Casserole #SundaySupper

If you are a fan of cheese and spice and corn, you are going to love this cheesy jalapeño corn casserole. The whole dish is great, but that golden top is the absolute best part.



I must confess that in my family we have a standard set of sides that must be made for Thanksgiving and Christmas and this cheesy jalapeño corn casserole isn't on that list. Not because it’s not perfectly spicy, cheesy and delicious. No, it's because that list was set in stone many years ago and no one is allowed to alter it. In fact. lest we forget, the list is kept at the front of my recipe binder, in a little pocket. Along with the turkey and stuffing, we must have rich creamed potatoes, sticky sweet potatoes, maque choux, green beans with baby new potatoes and, of course, my aunt's best pecan pie for dessert. Is it only my family that is so set in our ways?

If your family is not as persnickety about the holiday menu, you’ll want to add this casserole to your line up. Never mind, if they are. Just make it for a Sunday Supper.

Ingredients
2 tablespoons butter
1 fresh jalapeño or part thereof- depending on your heat tolerance - minced
2 tablespoons onion, minced
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dry mustard powder
3/4 teaspoon salt
1/2 teaspoon black pepper
3 cups grated sharp cheddar cheese, about 12 oz or 340g
4 cups or 540g fresh or frozen corn kernels
2 eggs
1 cup or 240ml milk

Method
Use one tablespoon of the butter to sauté the onion, garlic and jalapeño in a small saucepan, over a very low heat, just until softened, about 5-7 minutes. The onion doesn’t need to color, just soften. Remove from the heat and leave to cool.

Preheat oven to 350°F or 180°C and use the other tablespoon of butter to grease your casserole dish.

Toss together cheese, flour, mustard powder, salt and pepper in a medium bowl. Add in the corn and mix well. Set aside.




Beat the eggs and whisk in the milk and the sautéed vegetables.



Pour milk/egg mixture in the corn/cheese mixture; stir well to blend evenly.



Pour the combined mixture into your buttered casserole dish. It looks a bit dry on the top but don't worry, the egg and cheese will rise up and created a beautiful almost soufflé like texture throughout.


Bake in your preheated oven for about 35-40 minutes or until puffy and golden on top. The middle should be ever so slightly jiggly when you take it out and will firm up as it cools.



Enjoy!



Check out all the other special tasty side dishes our Sunday Supper tastemakers are sharing today! Many thanks to this week's host, Caroline of Caroline's Cooking and our event manager, Renee of Renee's Kitchen Adventures for all of their hard word.

Fruity Side Dishes

Other Side Dishes

Potato Side Dishes

Vegetable Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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