This year, my pear trees have finally produced more than one pear each. This has left me with a bit of a dilemma - what to do with them before they go off. I had most of a litre bottle of vodka in the cupboard which has been there for almost a year, so thanks … Continue reading Pear liqueur
Prawn summat-or-other with parpadelle pasta
As usual, quantities are either approximate or non-existent 1 onion, chopped Garlic, chopped 1 courgette, chopped into matchsticks A few Brussel sprouts, sliced thinly 1 head of broccoli, chopped into florets 1 1/2 teaspoons of Za’atar Cooked prawns - as many as you think you need, plus some extra to nibble with a glass of … Continue reading Prawn summat-or-other with parpadelle pasta
Perfect gravy
Nope. Sorry - not giving away my secrets 🤐
Chemo session 3
Today was Ken's third session of FOLFOX + bevacizumab. So far, so good, but we had to explain to both medical and nursing staff why he was going to be crunching ice cubes and keeping his hands on ice packs for the duration of his oxaliplatin infusion. Ken also had to explain why his hands … Continue reading Chemo session 3
Salsa
Finely chopped red onion Chopped cherry tomatoes (with the seeds fished out if you can be bothered) Grated carrot Finely chopped cucumber Redcurrants (only because they were handy and drying up a bit) Small piece of finely chopped fresh ginger Juice of half a lime Spicy mango chutney Chop everything that can be chopped. Sling … Continue reading Salsa
Day 947 in lockdown…
...or maybe it just seems that long! Thanks to Covid-19 we are continuing in lockdown until 11th May at the earliest. As we are quite isolated here, it hasn’t made too much of a difference to our day-to-day life, but it’s quite frustrating not being able to escape for a while and traipse round the … Continue reading Day 947 in lockdown…
HOT CROSS BUNS
HOT CROSS BUNSIngredients200 ml semi-skimmed milk55 g unsalted butter2 x 7 g sachets of dried yeast350 g strong white bread flour100g sifted strong whole meal bread flour1 teaspoon mixed spice½ - 1 teaspoon ground cinnamon½ - 1 teaspoon ground nutmeg55 g caster sugar2 balls of stem ginger1 large egg55 g sultanas or raisins, soaked in … Continue reading HOT CROSS BUNS
Wild boar
Farmed “wild” boar doesn’t have the same flavour as proper wild boar, which should really be frozen first to kill off the parasites (apparently). Onion, or shallot, diced Large piece of wild boar, or bits of off-cuts, suitable for long, slow cooking Stock, 2/3 beef and 1/3 chicken, about a pint - you can always … Continue reading Wild boar
A quick update
So....about 4 years after my last post, where are we up to? Well, we lost Pip to old age, gained 3 border collies and a rescue fox terrier. Livvy’s still going strong, despite a large sarcoma on her knee. Ken’s got cancer, undergoing radiotherapy and chemotherapy in Limoges. My nephew came on holiday 18months ago, … Continue reading A quick update
Winter fish stew
1 onion, finely chopped 2-3 (or more) cloves of garlic, chopped 2 large potatoes, chopped into bite-sized pieces 1 veg or fish stock cube 1 tin chopped tomatoes A variety of fish or seafood (not smoked) 1 tsp Lemon pepper Chopped parsley Fresh or dried chillies and salt, to taste. Boil the potatoes with … Continue reading Winter fish stew
la fosse septique and other recipes 