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venetia_sassyI've just made a double batch of the lemon-lime curd and I'm about to make another double batch.
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In other cooking news, I wasn't trying many new things just after Mum came home as I recall, then last week, Mum was looking after Roz's chooks and we got to keep the eggs.
There were a lot of eggs (bantam, fortunately. Two bantam eggs = one regular egg.) We had Spaghetti with Broccoli, Caramelized Onions & Fried Eggs (with broccolini and cabbage since that's what I had and I reduced the pasta), bacon and egg 'burgers' with sauteed onion and cabbage, potato tortilla, steamed asparagus with parmesan, lemon juice and fried eggs ...
Mum was asking plaintively if we could have something 'non-eggy' by then. Luckily, we had reduced the alarming quantities in the fridge a fair bit. (What Roz does with them all, I have no idea.)
Pasta with duck sausage and peas works beautifully with sage as well as mint, btw.
Asparagus being in season, I've just tried two new recipes with very satisfactory results. Bacon Parmesan Spaghetti with Asparagus and Heirloom Tomatoes (I didn't have corn so I tried frozen peas the first time, peas and diced capsicum the second. Both good!) and Risoni with Asparagus and Dried Cranberries. Absolutely delicious. (I doubled the asparagus.)
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Foodgawker is all over pumpkin at the moment. I quite like pumpkin but it's spring here.
I had a lovely foodie conversation with a woman at the party last night. We exchanged tips about the local farmer's market.
Suppose I'd better get back to the curd now!
*
In other cooking news, I wasn't trying many new things just after Mum came home as I recall, then last week, Mum was looking after Roz's chooks and we got to keep the eggs.
There were a lot of eggs (bantam, fortunately. Two bantam eggs = one regular egg.) We had Spaghetti with Broccoli, Caramelized Onions & Fried Eggs (with broccolini and cabbage since that's what I had and I reduced the pasta), bacon and egg 'burgers' with sauteed onion and cabbage, potato tortilla, steamed asparagus with parmesan, lemon juice and fried eggs ...
Mum was asking plaintively if we could have something 'non-eggy' by then. Luckily, we had reduced the alarming quantities in the fridge a fair bit. (What Roz does with them all, I have no idea.)
Pasta with duck sausage and peas works beautifully with sage as well as mint, btw.
Asparagus being in season, I've just tried two new recipes with very satisfactory results. Bacon Parmesan Spaghetti with Asparagus and Heirloom Tomatoes (I didn't have corn so I tried frozen peas the first time, peas and diced capsicum the second. Both good!) and Risoni with Asparagus and Dried Cranberries. Absolutely delicious. (I doubled the asparagus.)
*
Foodgawker is all over pumpkin at the moment. I quite like pumpkin but it's spring here.
I had a lovely foodie conversation with a woman at the party last night. We exchanged tips about the local farmer's market.
Suppose I'd better get back to the curd now!
(no subject)
Date: 2011-10-30 01:10 pm (UTC)(no subject)
Date: 2011-10-31 01:07 pm (UTC)(no subject)
Date: 2011-10-30 07:29 pm (UTC)Does she bake a lot? Baking demands lots of eggs :-) And I would probably do stuff like scrambled eggs with smoked ham or smoked fish and mushroom omelettes and hardboil a lot of the eggs to use in salads or for sandwishes and other stuff.
Good luck with the curd!
(no subject)
Date: 2011-10-31 01:11 pm (UTC)No, Roz doesn't bake much that I know of ... but it's not going to be much an issue for a little while - a fox got in yesterday and killed most of her flock! She's very upset but she's already ringing around to find some new hens.
Curd is done and delivered!
(no subject)
Date: 2011-11-01 09:35 am (UTC)(no subject)
Date: 2011-11-12 02:14 pm (UTC)(no subject)
Date: 2011-11-02 03:20 am (UTC)(no subject)
Date: 2011-11-12 02:15 pm (UTC)