RecipeMuncher

For the filling:

200 g potatoes
250 g smoked salmon
1 small red onion
10 g butter

Cook potatoes with their skin on, peel, then puree. Fry finely chopped onion a little with butter, add it to the potatoes, add chopped salmon and salt to taste.

For the dough:

200 g flour
100 g semolina
3 eggs
salt

Knead everything into smooth dough, wrap in a kitchen cloth and let rest for about 15 minutes.

[ts]
I don’t know why we do this to ourselves, but so far, every time we’ve had to submit something for a blog event, we almost tear our hair out trying to come up with something “different”… or so we think.

It was no different for Wandering Chopsticks’ Weekend Wokking event. The theme: tomato. (All info at the bottom of the post.)

We were torn: should we do something very simple? I mean, that is the best way to showcase the natural beauty and flavors of the tomato. I was tempted just to blog about a really ripe tomato sprinkled with coarse salt!

But then, if we do something simple, how are we to gain our blog-street-cred?

[js]
I thought we could do something like a tomato and blue cheese souffle. I love tomatoes and blue cheese together. TS might have done a souffle before, but never…

[ts]
I don’t know why we do this to ourselves, but so far, every time we’ve had to submit something for a blog event, we almost tear our hair out trying to come up with something “different”… or so we think.

It was no different for Wandering Chopsticks’ Weekend Wokking event. The theme: tomato. (All info at the bottom of the post.)

We were torn: should we do something very simple? I mean, that is the best way to showcase the natural beauty and flavors of the tomato. I was tempted just to blog about a really ripe tomato sprinkled with coarse salt!

But then, if we do something simple, how are we to gain our blog-street-cred?

[js]
I thought we could do something like a tomato and blue cheese souffle. I love tomatoes and blue cheese together. TS might have done a souffle before, but never…