mrsbrown: (Default)
Tonight's dinner started in the greenhouse last year when S grew lots of basil and then sjkasabi turned quite a lot of it into pesto.

It continued with the passata I made a month ago in a weekend frenzy that produced 80 bottles.

then last Friday I made mashed potato and stored the leftovers in the fridge.

On Saturday, we had roast vegies for dinner and, again the leftovers went into the fridge.

Tonight I spent 20min, making gnocchi and a roast vegie sauce with passata and basil pesto to finish.  The cheese we grated onto it was bought at the local market, from a local producer.
mrsbrown: (Default)
Rose was hungry this afternoon and Sneetch had eaten the last two slices of pineapple pizza.  She was very disappointed so I suggested we make some and could go to the supermarket to buy bread to make pizza with.  She refused and requested that I make flat bread.  Thinking about it later I realised that the pizza was one of my slow food recipes and I had to share.

To make flat bread pineapple pizza;

7 days early - buy pineapple and leave in fruit bowl.  Occasionally look at it and think, "I should cut that up so people will eat it".
4 days early - tip out the previous batch of ignored sourdough starter and refresh with new flour and water.  Look at it 24 hours later and think, "I should either make bread or refresh that starter.
On the day - chop the mouldy and brown bits off the pineapple and put in the fridge.
Scrape the black tinged bits off the top of the starter and put in the compost.  Use 1/2 cup of remaining starter and 1/2 cup flour to make dough.  Leave for 10min then divide into 4 and roll out flat.  Cook both sides in the cast iron pan.
Put bread onto griller, spread with tomato paste from the back of the fridge (scrape white mould from the top of the jar and put into compost, make sure none of the eaters notice.  Only take non-mouldy paste from jar.)  Chop pineapple bits smaller and add to pizza.  Sprinkle grated cheese on top (reject the mouldy cheese, but leave in fridge because it might be useful for something else).  Grill until brown and feed to man and small child.
mrsbrown: (Default)
In December 2009, I bought a sheep.  It was butchered and shared with a group of friends. Most of it was delicious, but a bit tough.

I need to do something with the flap that I have left in my freezer. So I started to research it this morning.

Lamb flap is described as " a food so fatty that most of Papua New Guinea subsists almost solely upon it and then hilariously die of heart disease".  It's so unhealthy that PNG has banned the sale of it. (Note: internet research).

I found a forum called Destitute Gourmet.  I don't think they're as destitute as they like to think they are - they recommended feeding it to the dog.

The concensus seems to be that I should roll it with salt and herbs, tie it with string and slow roast it on a rack to drain as much fat as possible.  If I leave out any onion I might be able to find a dog to eat it when we sit down and decide it's too fatty.

OTOH, the flap is from a free range lamb.  This might be the best bit.




mrsbrown: (domestic goddess)
Mix in a bowl:

1 cup SR Flour, 2 teaspoons (or so) cocoa, 50g melted butter, 1/2 Cup sugar, 1 egg, 1/2 Cup milk.

Put in dish.

Over uncooked batter put;

1/2 cup brown (if you have it) sugar, 1 tablespoon cocoa, and pour over that one large cup boiling water.

Nuke it for 6-8 minutes and serve with cream or ice-cream

Actually, the cake mix needs more cocoa
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