If you’ve read my blog last week, you would know that I have a thing for Smoked Salmon, and especially for creating delicious finger foods using it. Inspired by lasts weeks Smoked Salmon and Cucumber canapés, this week I’m preparing Smoked Salmon and cucumber rolls.
So, I’ve been dying to get a slow cooker, I mean the convenience is worth it, right? So, after going back and forth and debating whether it will end up sitting in the back of the closet in my kitchen, I decided to finally give it a go, yes I’m known for not investing more than 20-30 minutes per meal in the kitchen, but what about something more? Especially on a Friday when I would rather spend the quality time with my daughter than cook?
As the case with last week, I’m experimenting with my new slow cooker, so you can imagine trying to experiment with traditional dishes in a new cooking method. This time, I’ve decided to give a Chinese take-out favorite a spin, and experimented with Mongolian Beef.