The Elms, Suffolk

Breakfast: Sausage Sandwich Lunch: Cheese & Tomato/Onion Sandwich Dinner: Weiner Schnitzel, Bubble & Squeak Breakfast: Sausage leftover from Toad in the Hole yesterday Lunch: A new loaf. We found a packet mix in Waitrose made by Francine that we buy when we travel to France.  Although we usually buy the Pain de Campagne, this was not ok, so fresh bread sandwiches were ideal Ready Mixed Bread Dinner: Using up the leftovers from the previous evening for 'Bubble', breadcrumbs from the freezer mixed with Panko breadcrumbs for the pork slices.  The term for cooking this way is ' pané '.  Coat in seasoned flour, dip in beaten egg, coat in breadcrumbs (repeat the egg and crumbs) and fry in a shallow pan over a medium heat Schnitzel

Breakfast: Smoked Salmon, Scrambled Egg, Toast / Bacon Sandwich Lunch: Cheese and Tomato / Onion Sandwiches Dinner:  Girddled & Brined Pork Chops, Saute Potatoes. Garlic Mushrooms Peasant (?) Bread Breakfast: I am trying a to work out some 'go to' bread recipes.  Grace, our granddaughter bought this book for us at Christmas a couple of years ago, and it is excellent.  Easy to follow and many varied recipes  Smoked Salmon & Scrambled Egg I made a simple Peasant Bread.  The only slight complication is that it is double kneaded (allow to cycle through the first knead stage on the machine and reset it).  Lovely sandwich and toast white bread, great crumb, crust and taste Lunch: We enjoyed the bread so much that a simple cheese and tomato / onion sandwiches were calling our names Dinner: Brined pork chops ( see recipe and tips for brining  ALWAYS BRINE YOUR PORK & CHICKEN. Here is a link to an article in a website I ...

Breakfast: Boiled Egg & Toast Soldiers Lunch: Home made Baguette, Cheese, Pate, Peppers Dinner: Pork, Green Pepper & Onion Quesadilla, Guacamole, Pico de Gallo Baguettes Baguette Breakfast: Another egg cup and cosy from Maggie's collection Boiled Egg Lunch: Trying a few different French Bread Recipes.  This one turned out ok and is the easiest recipe I am going to try.  This was cooked in the fan oven on full and it worked out well.  The dough was prepared in the Bread Machine and then hand-shaped.  The next try with this recipe will be to cook it in the Monolith Grill where higher temperatures can be reached.  Crust and Crumb The crust is good and crispy and the crumb nicely formed Dinner: Quesadilla is a variation of the Nachos we cooked recently.  Cook pork (or chicken etc) in slices, and Fajita spices and oil. Add peppers and onions, toast tortillas in a pan on both sides.  Add the cooked meat, peppers and onio...