Mrs J set up a herb garden soon after we moved here three years ago with the main intention of eliminating salt from our diet. The use of herbs brings a whole new dimension to your taste buds and it’s certainly a far healthier practice than throwing salt over everything.
Vietnamese Coriander anybody?Anonymous10th October 2021 at 10:11 pm #561306
Roast chicken, stuffing balls, steamed kale, minty carrots, green beans and yellow courgettes, roast potatoes and copious amounts of gravy.
Leftover roast chicken to be made into a risotto tomorrow……
As the wood stove is back to life, a rouelle de porc is bubbling slowly in a tomato, black olive, thyme, rosemary and garlic sauce. Rice will do nicely with it.
I’ve made a gratin de pomme meringuées too.
This is the menu for the next days, and when fed up with it, in the freezer !
8 apples, I cut them in big bits and put them in the oven (180°C)with a bit of butter and sugar, so they get caramelised – I can’t give you a time as it depends on the apples, but they have to be cooked as you like to eat them.
Custard : in 1 litter of cold milk, 4 soup spoons of maïzena (maïs flour), 4 eggs yolk (keep the white for later – I’ve put 6, they were very small), 3 soup spoons of sugar (I’m using brown sugar), 2 packs of vanilia sugar. Mix it well, and then keep mixing on the stove until the first bubble (custard texture). Keep it
Meringue : beat hard the 6 egg whites, add 2 soup spoons of white fine sugar, beat until they are stiff.
Spread the custard on the cooked apples, then put the meringue on top, put it back in the oven for few minutes, until the meringue is getting brown”ish” (this is a soft meringue)
I like it cold, but can be nice hot too. You can also add a drop of alcool in the custard, or cook the apples in half in a pot with a little glass of water for a lighter version.
You can of course half the quantity, because I have to say it’s making a big dish ! (But I was given plenty of apple ….)
We don’t do veggi days but smaller quantities, one beef steack will do two of us for exemple. The other day, I’ve made a cauliflower gratin with smoked ham in it. I bought two slice of jambon à grillé, started to cut one in little cubes, looked at it, decided to put the second one in the freezer, and the gratin did us two diners ….. Incredible when you chopped things how less you need.
End of the weekend today , so it was :
roast shoulder of lamb , thanks to Renee that exchanged a lamb for a sheep,
roast potatoes from Claud , our bio hay producer,
Girolles , from Pascal that makes our windows,
and green beans from our freezer, from last year.
Followed by :
Chocolate brownie , that Jen made
Rasberries from the garden
and yoghurt all the way from Greece ,
I think that must be my favourite sweet !
A sharing platter D.
Most plated meals in pubs are too big for The Voice and being of that generation, wasting half a meal is against everything that she believes in.
Wooden oblong platter with nice peppery green leaves, cajun spiced chicken strips, crispy battered squid rings, lamb kofta(a little overcooked), smoked chicken liver pate (outstanding), chargrilled flat bread and a couple of slices of sour dough toast with salty butter, couple of dips one spicy, one fruity and all was well.
Brandy coke for The Voice.
And the Devil made me do it.
A cold bottle of Corona beer.
Asked the young waitress if it was virus free and was treated to the best blank look ever.
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