Happy April! I’m super excited for today. It’s not just #SundaySupper or another fun week. I’ve been experiencing some whirlwinds since February that hits every aspect of my corners, but today I just want to have a happy celebration because it’s the hub’s birthday.
One year ago today, the hub asked me to start blogging and I obeyed. Can’t believe I’m celebrating my one year blogiversary this month. How exciting! And to make it festive, I have planned lots of giveaways on the blog for the next few weeks, so stay tuned!
Until then, let’s talk about Easter leftovers. I always love cooking/baking for others, especially since cooking for two always leave me with a fridge full of leftovers. But on Easter, I will have much more than just regular leftovers. We’re talking ham, eggs, and other delicious meals that probably will take us about two weeks to finish. So how about making rissoles out of them?
According to the Wikipedia: Rissole is a snack food in Indonesia, where they are called risoles (pronounced ‘riss-ol-less’). The skin is made from batter in the same fashion as a flat pancake. They are commonly filled with bechamel, chicken, and diced vegetables which include carrot, celery, common beans, and potato. The filling is wrapped inside the skin, then the package are rolled upon breadcrumbs, and fried in ample of hot cooking oil. It is eaten with bird’s eye chili, chilli sauce, mayonnaise or mustard.
There are different kinds of rissole but the one I’ll share today is one of the simplest to make. You can simply use your Easter leftovers for the ingredients and fold them in a crepe and fry them. If you’ve never heard of Rissole, be prepared to discover your new favorite appetizer/snack.
This week Sunday Supper is brought to you by Liz of That Skinny Chick Can Bake. We met three years ago at IFBC in Seattle and I always drool each time I read her blog. Be sure to say hello to her and visit the rest of Easter leftover recipes below.
- Crepe skin:
- 100 gr flour
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1 tbs butter, melted
- 2 hard boiled eggs, sliced into 6 each
- 2-3 slices of ham, slice into small portion, same size as the egg
- Mozzarella cheese – cut into the same size as the meat
- 1 egg
- Crepe: In a large mixing bowl, whisk together all the ingredients and beat together until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside.
- How to make: Lay one crepe skin, then add the ham, mozzarella, and sliced egg. Fold it like an envelope. Set aside. Repeat for all crepes.
- Dip rissole in the egg mixture and gently coat in the breadcrumbs. Put in the fridge for about 1 hour.
- Bake for 30-35 minutes at 375F until browned or deep fry until the color turns golden brown.
- Bacon and Sriracha Deviled Eggs by Casa de Crews
- Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
- Jalapeno Cilantro Deviled Eggs by Our Good Life
- Rissole by Brunch with Joy
- Savory Basque Tart by Food Lust People Love
Breakfast and Brunch:
- Breakfast Burritos by Sew You Think You Can Cook
- Breakfast Enchiladas by Curious Cuisiniere
- Gluten-Free Ham Spinach & Gruyere Quiche by Amee’s Savory Dish
- Ham and Egg Hash by Whole Food | Real Families
- Matzo Brie Pancakes by Take A Bite Out of Boca
- Savory Ham and Scallion Corn Cakes by The Weekend Gourmet
- Cajun Hambalaya by Palatable Pastime
- CalMex Avocado and Egg Salad by Eating in Instead
- Chunky Healthy Egg Salad by Peanut Butter and Peppers
- Fried Pepper Brown Rice with Ham by Food Done Light
- Ham Fried Rice by Bobbi’s Kozy Kitchen
- Lamb Pilaf by Caroline’s Cooking
- Kimchi Fried Rice by Wallflower Girl
- Osso Bucco Ravioli by La Bella Vita Cucina
- Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
- Salmon, Asparagus and Capers Panini by Family Foodie
- Steak and Deviled Egg Sandwiches by Simply Healthy Family
Soups and Salads:
- Ham, Potato & Corn Chowder by Cosmopolitan Cornbread
- Southern Ham Macaroni Salad by Magnolia Days
- Split Pea and Ham Slowcooker Soup by Jane’s Adventures in Dinner
- Apple Blueberry Flip Flop by Recipe for Perfection
- Cadbury Egg Stuffed Croissants by Hezzi-D’s Books and Cooks
- Cheese and Pineapple Bread Pudding by Basic N Delicious
- Easter Bunny had a Meltdown Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
- Easter Candy Bark by Pies and Plots
- Easter Candy Brownie Cookies by That Skinny Chick Can Bake
- No Bake Peanut Butter Cup Brownie Cheesecake by Recipes Food and Cooking
- Peanut Butter Chocolate Matzo S’mores by Desserts Required
- Russian Easter Kulich Dessert by European Cutie
- Sunshine Cake by The Ninja Baker
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.