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Carrying on the fish theme, last night at Wests I tried whitebait for the first time. Much fishier than I thought it would be. Tasty though.
And the burger at this new pub was streets ahead of the burger at Souths, naturally.
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In West London we have people bone our fish for us.
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snigger you said clit
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After 10 years of being vegetarian I'm back to eating meat. And goddamn it's good.
Today I made pannbiff (meat patties ((the name is better in Swedish)))
They came out absolutely great, though not as good as my grandmas.
A photo:
and a recipe should you want to do them yourself. I think you should.
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Mainly curiosity and an increasing interest in cooking / eating food. I'm not planning on eating a lot of meat, once a week tops, and I'll always make sure it's the best meat I can find / afford. Still not sure where I stand morally on the topic though, but that's a whole other discussion.
Also worth noting is that I feel a lot heavier after eating meat, though more content
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This is what MOC, myself and Fluff have been up to for the past week or so. Similar to Jenne and Aram's cake but with the fruit soaked in Katy's cider as opposed to Guinness.
(don't know how to imbed with G+)
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My fish stew was a roaring success... on the second attempt. I was so drunk/distracted that I burnt the onions on returning from the pub so we abandoned dinner and I made it for lunch instead the next day. It was lovely, just the right blend of citrus flavour and chilli, I put probably 25g too much cous cous in though so it was quite a thick 'stew' but still more than acceptable.
and yesterday I wasn't in the mood to leave the flat so I made a storecupboard chilli with some leftover quorn mince that's been languishing in my freezer for a while. again I think I managed to get the heat just right (I used hot pepper sauce, chilli flakes, chilli powder, cayenne powder and chilli paprika) and was a little more bold in my use of cocoa and cinnamon and they added a really nice depth to the flavour. the quorn was a little disappointing but I did what I could to bring it to life soaking it all morning in some worcestershire sauce, hot pepper sauce and a beef stock cube (problem veggies?) with a little water so it at least tasted of something. Served it with some farmhouse granary bread and a little butter and it was delicious, I forced myself to portion the leftovers out and chuck them in the freezer as quickly as is safe to do so to prevent me from scoffing the lot throughout the day.
am skint this week though so it'll be frozen pizza's or chicken burgers for a few days now :(
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This is what MOC, myself and Fluff have been up to for the past week or so. Similar to Jenne and Aram's cake but with the fruit soaked in Katy's cider as opposed to Guinness.
(don't know how to imbed with G+)
Incredible you three!!!!
whats the metallic icing made from? -
icing is all made from marzipan, hand cut with a scalpel by fluff and hand painted, first with a blue coat then silver, then dried with a hairdryer by me.
Whole thing was very stressful, especially getting it down to Dorset in one piece, however we were really pleased with the result, and judging by the amount of people stuffing their faces with it, so was everyone else. Team cake is officially retired from wedding duties forthwith!
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The heart detail in the chain rings is just magic.. Sterling cleftus + crew, sterling!
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I've been thinking of stop eating meat actually.
Reported to Brave & Balki
banned from Bodeans events
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Home cooked orange and bay-leaf rice pudding - gorgeous.
Try orange blossom water and earl grey tea, soak the rice in earl grey for an hour and add orange when cooking to taste. I then let it back with some single cream and served it just warmed in a frozen dark chocolate bowl ( temper chocolate pour into a pre-frozen oiled bowl leave to set and extract the choc) freezing it stops it tasting quite so. Bitter and allows different tastes to come out as it melts
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as it was all a bit unseasonably wintery and blustery this weekend i made a mahoosive fish pie on saturday evening. it was a roaring success (mostly with me, but hey, i'm my own cooking's biggest fan).
my top tips for victory in this much discussed discipline are: infusing the milk for the white sauce with an onion, a crushed garlic clove, a carrot, bay leaves, parsley and whole peppercorns for a good half hour before draining and making the sauce. i also added the skins from the salmon, cod and smoked haddock for added fishy bite.
my other top tip is adding a teaspoon of english mustard to the finished white sauce before adding the fish and prawns and pouring into the baking dish. adds just a little background warmth to the whole thing and makes the sauce a lovely golden colour.
ate rather a lot of it on friday with a big pile of fresh peas. hadn't podded peas since i was a kid. simple pleasures. speaking of which... at midnight last night i could be found in the kitchen, chipping the last bit of re-heated crunchy, flaky leftover of the dish and eating them with a tea-spoon. i'm not even ashamed. ha.
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Actually you could top it with a thin slice of sugar coated burnt orange. That would work alright.
Any way win for the weekend was my hibiscus and pink grapefruit trifle, in laws thought they would drop round some shop made vanilla muffins!!! So as not to offend I made a dessert from them.
Blackcurrant jam in top with sherry, hibiscus and grapefruit jelly = very sharp acidic lemony base. Topped with a spiced custard, (coriander seed, cardamom and roasted almond) a lazy lemon with warming spice made richer by folding in some whipped double cream. Massive hit. On their own the elements are too much, together.. Total harmony
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@StandardPractice
make it singlehandedly.