Is it Sunday yet?
thistle_
Posts: 5,161
Morning
Quiet around here, I guess everyone's out riding.
Chocolate flapjack at mine if anyone wants some, there's loads of it. Went a bit crazy making it last night :roll:
Quiet around here, I guess everyone's out riding.
Chocolate flapjack at mine if anyone wants some, there's loads of it. Went a bit crazy making it last night :roll:
0
Posts
Having toast with mini. Going to put a couple of kilos of beef short ribs in to braise in stock and a glass of port soon with some ceps, shallots and woody herbs. Should be ready about 5 for a slap up early dinner accompanied by dripping roast spuds, broccoli and some greens. Oh yes.
I expect I'll build up an appetite by walking the dog. I might also pointlessly go up and down local hills for 45 minutes.
Tea and another dog walk followed by visiting the folks and loading the trailer with wood
Later is local
ride with early doughnut stop, followed by extra brekkie at the end, slight detour around a burst water main, seem to be quite a few lately
Life guard tells me that Shorty must be able to swim 2 lengths on her front (25m x 2) if she wants to go into the deep end.
I explained this to Shorty. Shorty takes one look at me and without hesitation, swims the 2 lengths.
I saw the look in her eye and thought 'with that amount of determination, she could do anything'.
Meanwhile, it's sunny if a little hazy. mild 11 deg and if I had more energy, i'd go for a wobble.
Laters.
Nice one shorty!
Summer has returned to Scotland then? A warm one to boot! 11 degrees is shorts and lightweight jersey weather surely?
Just polished off my usual MASSIVE Sunday dinner. Now occupying the settee and I will take some shifting.
the missus will put something inane on the Telly 'cos she has the remote.
Good work bazza's amigo. Similar here. Short rib was on offer at the supermarket. I am so stuffed, it's a cracking bit of cow for a long braise, and at a tenner for 2 kilos, very reasonable. I'm going all fancy and making croquetas with the leftovers for tomorrow's dinner.
Divine.
Port is an excellent partner to slow cooked meats.
I love fish pie.
I just had a glass of port too.
Synchronicity.
Hoppy, you'd have loved it.
I would. All that veg. I love veg, but I can only ever be @rsed to do 2 veg plus the potatoes. No one else is a fan, so it would be a waste.
Pears poached in wine:
Medium or Medium/sweet white wine or a full bodied red. You choose.
Peel, bar the stalk and base. Place in a pot with a good fitting lid standing.
50% wine, 50% water. Some sugar, preferably Demerara. Make sure the pears have enough combined liquid to cover them up to the middle of the pear, so use a pot that is the right size for the number of pears you use or else you'll end up needing too much wine.
I personally do not like the taste of pears, except when they are cooked.
Cook for 45 mins very gently.
Serve with Creme Anglaise:
Infuse vanilla into 175 to 225 ml of double cream by heating very slowly.
St aside. You can use single cream but use an extra egg yolk.
In a Bain marie, whisk 3 egg yolks and gently add the cream slowly whisking continuously until smooth.
Judge how much cream to add. Yolks can be big, small, old, new, fresh, free range... You don't want a thick 'custard' and you don't want it too thin. It's also good to whisk until it's light but not frothy.
Add sugar (white or castor) to personal taste. I use very little. Roughly 50gms.
The addition of a little very lightly sugared, slightly sharp confit of berries to offset the richness is lovely. Add some red wine whilst cooking the fruit but in distinct moderation so you don't smother the flavours.
The colour of the pears when cooked in red goes from dark red at the base to light pink at the top of the pear. It's a good sight.
Yeah. Very important not to strain yourself.
You must be earning an absolute fortune to finance your life style.