Rice, Cheese, Eggs and Salmon!

Food porn yet again! Somebody hide the oven away from me, I had been overworking that thing like nobody's business. Made my third chocolate cake yesterday, this time adding a teaspoon of ground ginger and using tapioca flour instead of wheat flour. It turned out like Turkish Delight - the texture I mean the taste is still bleh.

This time, I combined ingredients from TWO recipes and sort of mixed and matched the ingredients using my guts. Find it here and here.

Ingredients:

1 Salmon fillet. Debone, skin it, cut it into bite size pieces.
2 large Portebello mushrooms. Cube it to bite sizes.
Curry powder, 2 tbsps.
Rice, 2 cups - cooked.
2 tbsp of butter.
Cheddar/Mozzarella cheese, 2 cups - shredded.
4 eggs, beaten.
1 cup of milk
Herbs of your choice - I used basil, rosemary, oregano, cayenne pepper and parsley.

1. Melt the butter in a pan, low heat. Saute the salmon flakes on both sides medium done. Add in the mushrooms and saute for 5 minutes covering it in the butter. Turn off heat and leave it at a side.

2. Beat the eggs in a separate bowl and mix in the herbs of your choice. Add the rice in and stir well. Add milk and mix well. Add the curry powder and mix well.

3. Grease the baking dish. Pour in the rice + eggs mixture.

4. Remember the salmon and mushroom? Put that on top.

5. Now top it off with cheese. Bake it at 180'C for 30-40 minutes.

Voila!

Fresh from the oven!

Now for the innards...

Just take a moment and look at the juice.

VERDICT: Success! Mother thought the egg was too raw but that's how it should be. The egg was supposed to be 'semi-cooked'. Whatever, more for me!

Itadakimasu!