Day 30 : 22nd April, 2020

Breakfast: Home Made Malted Bread, Bacon
Lunch: Chop Chop Chicken, Bacon & Blue Cheese Salad
Dinner: BBQ Brined and Seared Pork Chops, Cauliflower Hash
Dessert: Raspberry Ripple Parfait (Ice Cream)

Raspberry Ripple Parfait
& Meringues

Breakfast: The homemade bread was a little bit of an experiment, the water for the bread was replaced with the whey from the cheese-making a few days ago. It did work but next time I think I will try 50/50 water and whey

Home Made Whey Bread

Lunch: Chicken Kiev leftover from yesterday, the last of the bacon and gorgonzola made into a vinaigrette and chopped salad

Chop Chop Chicken
Bacon & Blue Cheese
Salad

Dinner: We had another delivery of charcoal for the bbq today, that should be enough for the summer. We only use 'restaurant-grade' lumpwood. That means generally the chunks are larger, and the moisture content is very low. See previous posts about brining the pork chops, make such a difference

BBQ Pork Chops

Dessert: Maggie made the parfait today which used the last of rasberries we had in the fridge, and is very rich and creamy. This gave her enough egg whites to make mini meringues and enough eggs to make ice cream. Rhubarb and Stem Ginger

Comments

333 Days after Lockdown - 20th February, 2021

Tartiflette Pizza - A thing of beauty This pizza was so good we had to add it to the blog - It has been quite a while since we posted. Almost a whole year since lockdown On another good note Maggie and I have both had our first Pfizer vaccination. So happy, but astonished that some people, including some that we love and hold dear are refusing or even doubtful. Just do it, for everybody We saw the recipe on a James Martin show - it is by Richard Bertinet. Hert is the link to the recipe . There are 2 recipes included on the link, both Tartiflette based We adapted it slightly to cook in our new OONI KARU wood-fired pizza oven. Simple and easy - all the elements of Tartiflette the recipe is easy enough but you could do this easily even with shop-bought pizza dough Soften lardons / shallots / leek in a little olive oil Steam or boil a few new potatoes, cool and slice thinly Beat egg, creme fraiche or natural yoghurt or cream with a little grated garlic, sa...

131 Days After Lockdown : Sunday 3rd August, 2020

PUT YOUR POO IN THE POST & COP A FEEL What a lovely Sunday afternoon First visit from Damien & Karen since Karen's personal lockdown sometime ago. And they bought their very cheeky little chappy with them 'Murphy' Before posting this I discussed whether I may add the post that Karen added to her Facebook and she kindly agreed, wanting to spread the message. Many of our friends and family have gone through or indeed are still dealing with the disease. The message is simple, even now with Covid-19 in our midst, be aware of your body and make sure to take advantage of any health screening you may be offered This is a long post, but please do not skip this part and go straight to the details of lunch at the bottom Karen - It’s been a while since I’ve given everyone an update and this is because healing from the lung operation has been complicated due to an infection and also the results weren’t as I had hoped. During the operation the...

Day 87-37 : Thursday 18th June, 2020

Breakfast: Muesli & Cereal Lunch: Cheese & Tomato / Chicken Sandwich Dinner: BBQ Lamb Ribs/Lamb Chops, Grilled Garlic Courgettes, Minted New Potatoes Today started with heavy rain and thought the day was going to be a washout. But it brightened enough for Maggie to get back into her painting mode. A nice shade of grey this time! BBQ Lamb Ribs & Courgettes Dinner: The Lamb Ribs were good, cooked mostly the same as last time, but perhaps a lower temperature and for slightly longer for the first cook, just coated in olive oil and sprinkled with an Italian meat seasoning (salt/fennel/rosemary/thyme). I also trimmed the outside skin from the ribs and this made them tender, once the fat had rendered away. A regular for summer I think Courgettes thickly sliced and into garlic and olive oil marinade then toasted over hot coals. Simple food is sometimes the best.

The Elms, Suffolk

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