Rice Cake
Ingredients
150g/5¼oz cooked Thai fragrant rice
1 free-range egg, beaten
2 spring onions, finely chopped
½ red pepper, finely chopped
drizzle soy sauce
1-2 tbsp olive oil
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the cooked rice into a large bowl. Stir in the beaten egg along with the spring onions, pepper and soy sauce.
3. Heat the oil in a small to medium non-stick frying pan. Spoon the rice mixture into the pan and press down. Fry for about two minutes. Transfer the pan to the oven and cook for a further 10-12 minutes.
4. Remove from the oven and allow to cool slightly. Turn the cake out and cut into wedges to serve.

Although lovely the next time I would add more ingredients (maybe garlic, some herbs or veggies or ginger) to give it some more taste, but definitely a good base recipe, oh and for those of us who don't have every chefs implement known to man, I cooked it in a frying pan and transfered it to an oven proof dish.

Freezable, chaps, and quick. Two major pluses in my book.

"Cheesy Vegetable Nuggets

To be honest, I don't really do much more than whack some chicken livers into the fying pan with some garlic or shallot or onion (whatever) and then blend it with some microwave melted butter and nice fresh thyme and a splash of Madeira - if it's not for the baby. There are heaps of ways of making it, just make sure you give the chicken livers a nice rinse first and then pat dry before frying. And fry them in butter... what the hell, you only live once.

Here is A Proper Recipe, however. Not sure about rolling it into a log, but this is the way my Jewish chums make it, with boiled eggs.

1lb chicken livers

½ cup butter, softened

2 tablespoons lemon juice

½ teaspoon pepper

½ cup grated onions

1-2 cloves garlic, mashed

4 eggs, hard boiled

2 tablespoons cognac, optional

1 cup chopped fresh parsley, optional

 

Cook chicken livers in boiling water for about 7-10 minutes; drain well.

Blend chicken livers with all other ingredients, retaining some of the parsley, with hand mixer.

Chill until firm; shape into a log and roll in parsley if desired.

Keep refrigerated until served.

 

PS. Now do a search on the site for Liver, just to check if you think they are a suitable food. Some say a firm yes, some no, but I personally don't feel Babybear eats enough of this for it to be a problem.