What's Cooking Today??

Just seen this thread and I expect I’ll be bookmarking it.


I’ve just made a rhubarb crumble. Not my own rhubarb, but it was a bargain in the SM. I’m not a strict recipe follower (apart from cakes) but it’s based on Nigella’s method. I add some oats in the mixture for extra crunchiness. I like cream or ice cream rather than custard with mine.

 

I always put oats in my crumble sweet and savoury - @AuntyRach and sometimes almonds or pistachios too depending on what I'm making. Cream for me too or a good crème anglaise - thin pouring custard served cold.

 

I love a crème anglaise too. I like the contrast of hot and cold for a pud - in fact I prefer it warm not hot.

 

I add oats to my crumble, too @AuntyRach, adds a nice crunch.
We had pheasant breast pieces tonight, done in a mushroom sauce (recipe courtesy of the internet, with a few tweaks), and very nice it was too - one I’d use again.

 

You lot are awful.... Yuk again!

 

Just found this thread, taken me over a month!

Last night we had breadcrumbed lemon chicken breasts, mushrooms and green asparagus. So far there had only been white asparagus in Leclerc, our local French SM. We tried some, expensive, bitter and tough - despite peeling the stems. Yesterday they had fresh green asparagus, a big bundle for only 3€. It was delicious. I made Hollandaise sauce.

 

I don't like the white stuff either @Busy-Lizzie. In Belgium ther was a great fuss about it coming back into season every year - shops and restaurants going bananas for it - but I've always preferred the green.

Sold all my cakes today. One young nurseryman had learned his lesson from last year when he came to the stand early for his free coffee and brioche and said he'd be back later for some of y cake cos they looked out of the ordinary. Too right they do. He came back at lunchtime and they'd all gone.

This year he brought a Tupperware and had a slice each of 5 of my cakes. Half an hour later he was back with a second Tupperware for slice of the other 6 and seconds of 2 the first batch.

Other people cooked clafoutis, Far Breton, lots of dense chocolate cake and gâteau de Nantes which contains rum. Over 500 servings sold......

Home now with my feet up having a cuppa while Possum cooks us salmon fillets with broccoli, carrots and probably rice.

 

PS - that Thai/Vietnamese aquatic bindweed is not wonderful. Adds some green and a bit of crunch if not too cooked but lacking flavour.

 

One of the first things I planted here was a row of 250 green asparagus crowns. Lots of head-shaking and tongue-clicking from the French neighbours, as the (unimproved) soil is nasty clay and anyway, why not plant the white stuff? They're converted now, though Sadly, 16 years on, it's en fin de vie and I've got to rack my brain cell to find a suitable spot where I can get a new row established. Life without asparagus is unthinkable!

 

How was the freekeh, @Loofah?