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Cooking diary
For some reason it occurred to me this morning, out with the dogs in the nearly pitch black of 5.30am down Buck Lane, that I really don't keep any record of the cooking and baking I do, and it might be rather interesting to do so. Not that I imagine anyone else would be interested, but I can't be bothered to set up another blog when I can just do short entries in this one. And it's easier and quicker to do this on a keyboard at work rather than try to remember to use a notepad at home - not to mention finding a pen. So last night:
I made a stock with Sunday's chicken carcass.
Half went in a chicken pilau - rice, red lentils, onion, green pepper, peas, left over chicken, and I think I used turmeric, a cassia quill, black pepper, salt, a couple of cloves. We ate most of it last night - I think Mark finished off the remainder for lunch.
A vaguely Greek-style thing with two lambshanks. Browned, then same pan to fry in olive and rape seed oil onions, peri-peri spice mix, black pepper and salt, cinnamon, then two tins of tomato puree. After the shanks had gone back in and simmered for a while I chucked in some new potatoes and olives. This is for several meals.
I made a stock with Sunday's chicken carcass.
Half went in a chicken pilau - rice, red lentils, onion, green pepper, peas, left over chicken, and I think I used turmeric, a cassia quill, black pepper, salt, a couple of cloves. We ate most of it last night - I think Mark finished off the remainder for lunch.
A vaguely Greek-style thing with two lambshanks. Browned, then same pan to fry in olive and rape seed oil onions, peri-peri spice mix, black pepper and salt, cinnamon, then two tins of tomato puree. After the shanks had gone back in and simmered for a while I chucked in some new potatoes and olives. This is for several meals.