Those are SO yummy!
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I will try this one thanks.
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Twice cooked potatoes are great.
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Thanks, I will share this.
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I have a batch of mead finishing soon. The key question is to start another batch right away off the lees or use it to bake bread? Decisions, decisions.
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My son’s on his second batch of mead. The first was an experiment and turned out amazingly well, so he’s got a batch of blueberry-flavoured mead on the go at the moment. He sent me this photo yesterday - I hope he keeps some for me!
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Noice! Lookin’ pretty dry there. That’s about ready to bottle!
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Dough after the yeast has done its thing overnight:
After folding it back in:
In the pan:
Two hours later with a slice on top:
Fresh out of the oven:
Nom:
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Nice, stay safe and fed.
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ETA:
Don’t ask me what the fish is, probably coley or cod. Fresh out of the bottom drawer of the freezer. 30 minutes in the toaster oven at 100°C, no fat/oil/butter. The little blobs on it are balsamico mustard.
The potato salad is pret-a-manger, but jazzed up with some herbs. Mostly rosemary and thyme, and a little from a mixture that has petals of roses and cornflowers and marigold and whatnot in it.
Tinned peas.
No digestiv as I had to drive to the office right after lunch.
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This was great, never done it before. Cheap, quick, yummy-- nothing not to like! I doubled the garlic and added fresh spinach.
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That looks really, really good. And I love sardines.
I’m making lobster ravioli (Chef John’s recipe from Food Wishes) for my birthday. It’s in the oven and smelling really good right now.
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Happy delicious birthday!
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Thanks! It was delicious!
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Ohh, I’ve got to try that!
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Isolation weekend baking. Coffee scrolls, but I misread the recipe and used twice as much butter in the dough so they turned out more like brioche than your average sticky bun. I’m not complaining.
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Things I don’t miss about the office #47.
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