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Before you jump to Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.
Remember when the only men and women who cared about the environment were tree huggers and hippies? That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they must do this soon. The kitchen area is a good place to begin saving energy by going more green.
Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. In case you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is clean, which means that the motor needs to run less often, will also save electricity.
As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Eco-friendly living is not that difficult. Mostly, all it takes is a bit of common sense.
We hope you got insight from reading it, now let’s go back to scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche recipe. To make scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche you only need 8 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- You need 6 queen scallops
- Get 50 g nduja
- Take 2 duck eggs
- Take 2 slices sourdough
- Take 1 tsp Dijon or grainy mustard
- Provide 4 tbsp creme fraiche or natural yoghurt
- Prepare Oil for frying
- Get Cress to garnish
Steps to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Boil water to poach duck eggs & heat up a frying pan for nduja & scallops
- Chop nduja up into small bits (it’ll go breadcrumby when you cook it anyway) and add to frying pan. Once oil comes out of the nduja, push it to one side of the pan and add scallops and cook for 1-2 min each side.
- Meanwhile, poach your duck eggs (4 mins in water) and toast the two slices of sourdough
- Take everything off the heat and eggs out of the water and onto kitchen roll to drain water
- Mix the creme fraiche and mustard together
- Put bread on plates. Spread a small amount of the mustard mixture onto each bit of sourdough. Place 3 scallops on each piece of toast, put a duck egg on top, drizzle with remaining mustard mix, sprinkle nduja on, and top with a sprinkling of cress!
A simple command-line arguments parsing library for Scala, written in spirit of Ruby's Trollop. Scallops are the shell-fish whose shells look like the logo for Shell oil. An overcooked scallop has a very chewy texture. That's because the proteins have cooked to the point that they squeeze out all the moisture. And there is no extra fat present in a scallop to help to mask.
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