pieguy

DISCLAIMER: Fun Bun Facts makes no guarantees about the accuracy of their claims

I missed you.

What did you get up to in the mean time?

INGREDIENTS:

• Rainbow trout
• Shallots
• Fresh dill
• Lemon
• Baby potatoes
• Zucchinis
• Red peppers
• Cherry tomatoes
• Walnuts
• Goat cheese
• Balsamic vinegar
• Salt
• Pepper
• Olive oil

STEPS FOR SIDE:

1. Lay your potatoes, chopped zucchini, chopped red pepper, and cherry tomatoes onto a parchment-lined baking tray
2. Drizzle olive oil, salt, and pepper to your liking
3. Heat oven to 200°C (~400°F), once to-temperature put the tray in
4. Cook until potatoes are fork-tender and the zucchini and red peppers are beginning to brown (maybe ~30mins)
5. Put the mix onto a plate, top with chopped walnuts and goat cheese. Drizzle balsamic vinegar (maybe even reduce it first to thicken it up)

STEPS FOR TROUT:

1. Place fish by end of parchment paper skin side down
2. Lightly drizzle olive oil atop
3. Chop some dill, sprinkle it on fish with salt and pepper to your liking
4. Chop some shallots and lemon wedges, put them on the fish
5. Fold the parchment paper to create a neat fishy parcel and put it on a baking tray
6. Heat oven to 200°C (~400°F), once to-temperature put the tray in
7. Cook for 20 minutes (fish should flake when forked in this time)
8. Remove from oven, let rest for 5 minutes
9. Unwrap the fish from the parchment parcel, put it on your plate with the side
10. Eat it

Made a big batch of 'em for breakfasts throughout the week.

INGREDIENTS:

• Russet potatoes
• Eggs (1 per potato)
• Shallots
• Salt
• Pepper
• Olive oil
• Sour cream
• Chives

STEPS:

1. Use a box grater to shred the potatoes
2. Put the grated potatoes into a colander, sprinkle the salt over and mix (this will help draw the water out)
3. After a few minutes, put the potato shreds into a dishcloth and squeeze as much water out as your finger muscles can muster
4. Move the less-moist potato bits into a bowl, add your eggs and chopped shallots. Mix it up
5. Into a cast-iron frying pan, put enough oil so that the pancakes will be half submerged
6. Turn the stove on to medium heat, wait for the oil to shimmer. If oil begins to smoke reduce heat
7. Take some spoonfuls of potato-shallot-egg and form it into a pancake in the pan
8. Fry until the bottom is a nice dark gold
9. Flip and get the other side dark gold
10. Remove from oil, place on paper toil to absorb any excess oil
11. Chop up some chives, mix it into some sour cream.
12. Top latke with the sour cream
13. Optional toppings: Bacon, smoked salmon, idk you decide
14. Eat

I hope you all can forgive me.

Anyways here is a bun.

About a week ago it was world egg day. I thought it necessary to celebrate by making what may very well be the best egg dish I've ever consumed!

Get some plain Greek/Turkish yoghurt, into which you will mix garlic, salt, dill, cayenne pepper, and paprika. Best if you let the ingredients get to know each other for a few hours. Once ready to serve warm the yoghurt up and spread it on a plate.

Atop the yoghurt, place some poached eggs with still-runny yolks. Drizzle some Aleppo-infused melted butter (or olive oil if no butter around) over the eggs.

For the baguette (or other crusty bread) I drizzle some olive oil and garlic salt on them, then crisp them up in the oven.

To eat, put some yoghurty-egg on the baguette and bring the yoghurty-eggy baguette to your mouth.