sara | August 19, 2008
Duck eggs are safe to eat and are especially good for baking as they are larger and if your ducks can free range the yolks are richer from the grazing making the baking lovely.
Duck eggs have suffered in the past from a reputation of being a high risk salmonella carrier but I have read that [...]
sara | July 31, 2008
I was delighted to receive this fantastic reader’s recipe for Roasted Courgette And Parmesan Soup by Tony from Cambridge. I thought that it sounded so good that I would share it with you all.
Hi, roasted courgette and parmesan soup is good. I don’t really have a recipe.
Just roast a load of courgettes with an onion [...]
sara | May 10, 2008
Asparagus Spears
The first asparagus spears have grown in the last week so we have been harvesting the asparagus and eating it fresh.
I decided to make asparagus soup and it was delicious and simple to prepare.
Asparagus Soup (Serves 2)
Ingredients
3 or 4 asparagus spears per person.
Butter for sweating the asparagus.
1 and a half pints of vegetable or [...]
sara | February 24, 2008
Craig recently asked, “I was just wondering if I could gather snails from my garden and eat them? And if so how would I go about ensuring they were cleaned out ?”
What an interesting question that I am sure many people have wondered.
I have done a bit of research and found that the Caferouge website states,
“There are [...]
sara | February 12, 2008
Honey glazed roast quail makes a great starter or gives the roast dinner a sweet taste.
Spread honey mixed with a dash of balsamic vinegar onto the quail and then roast in the oven for no more than 30 minutes on a medium to high heat.
If served as a starter, cut the quail in half and [...]
sara | February 6, 2008
Tuesday was pancake day (Shrove Tuesday) and we decided to have pancakes following the recipe below.
Steve also had a go at tossing the pancakes which he did very well.
A Recipe For Pancakes
· 4oz / 100g plain flour
· pinch of salt
· 1 large egg
· half pint (300ml) milk
· butter / oil
1. Sieve flour into bowl and add the salt.
2. Make a well in [...]
sara | January 30, 2008
Roast quail is quick and easy to prepare.
The quail takes about 30 minutes to roast in a medium to hot oven.
Add some water to the tin as this will help to keep the meat moist and succulent.
Cover the tin with foil for the first 20 minutes and then remove for the last ten minutes so [...]
sara | January 23, 2008
A lovely starter or canape at a party is this hard boiled quail’s eggs with beetroot. It is easy to prepare and very tasty.
Ingredients
Quail’s eggs – hard boiled.
Mayonnaise.
Whole grain mustard.
Beetroot.
Method
Hard boil the quail’s eggs for 3 minutes and then allow to cool.
Peel the shell from the quail’s eggs. It is recommended that the quails eggs [...]
sara | October 7, 2007
Ingredients
Diced chicken.
1 carrot peeled and sliced.
1 courgette sliced.
Orange, green, red & yellow peppers deseeded and sliced.
Mushrooms sliced.
1 red onion peeled and sliced.
Pine nuts.
1 tbsp honey.
1 tbsp lemon juice.
Dash of soy sauce.
Olive oil.
Single cream.
Method
Heat olive oil and fry diced chicken until cooked.
Add onion and mushrooms and fry until softened.
Add the carrots and courgettes with a dash of soy [...]
admin | August 24, 2007
What shall I do with my damsons?
What shall I do with my damsons?
What shall I do with my damsons,
on this Summer’s day?
I have a few damsons on the tree that my parent’s bought for Steve and our good friends Cherie and Neil brought us a bag of damsons when they came to tea the other night. [...]
