Wordie??? Tis here, look... (27)
Sommerauer71:
Mushrooms on toast.
Porcini mushrooms. Soak overnight and keep the juice. Has to be porcini.
Squeeze out the liquid from the mushrooms.
Sweat very finely chopped onion and garlic off. Glass of white wine, add liquid from soaking mushrooms, allow to simmer down. Add a splash of Marsala..
Take some brioche, slice to desired thickness and lightly toast, both sides.
Sauce should now be reduced, add dash of single cream stir and serve on the brioche. Perfect for supper, with a glass of red wine.
Mushrooms on toast.
Porcini mushrooms. Soak overnight and keep the juice. Has to be porcini.
Squeeze out the liquid from the mushrooms.
Sweat very finely chopped onion and garlic off. Glass of white wine, add liquid from soaking mushrooms, allow to simmer down. Add a splash of Marsala..
Take some brioche, slice to desired thickness and lightly toast, both sides.
Sauce should now be reduced, add dash of single cream stir and serve on the brioche. Perfect for supper, with a glass of red wine.
This is great, innit, Sommer. It's now lunch time here, and you've all been blabbing about such exquisite food, then nick off to sleep.
Just wait...in 5 weeks it will be a different story, so watch out. Maybe start a career as a food critic and go interview chefs at various restaurants around Italy. Never know, they might invite me for a tasting.
venere08: This is great, innit, Sommer. It's now lunch time here, and you've all been blabbing about such exquisite food, then nick off to sleep.
Just wait...in 5 weeks it will be a different story, so watch out. Maybe start a career as a food critic and go interview chefs at various restaurants around Italy. Never know, they might invite me for a tasting.
Just wait...in 5 weeks it will be a different story, so watch out. Maybe start a career as a food critic and go interview chefs at various restaurants around Italy. Never know, they might invite me for a tasting.
Only five weeks away, Ven, goodness and Summer is coming to visit you she tells me, then I might just come along too. Have to be aweekend though for me, then we can do foodie things...
Tuna steaks.
Now, I know this is a guilty pleasure. And I try to avoid tuna, because I feel guilty eating it.
Fresh tuna steaks, drizzled with fresh lime juice for an hour before cooking.
A hot grill pan and seared for a minute on each side, perfect with a fresh salad.
Don't shout at me Lago.
I know, I know.
Now, I know this is a guilty pleasure. And I try to avoid tuna, because I feel guilty eating it.
Fresh tuna steaks, drizzled with fresh lime juice for an hour before cooking.
A hot grill pan and seared for a minute on each side, perfect with a fresh salad.
Don't shout at me Lago.
I know, I know.
Sommerauer71: Only five weeks away, Ven, goodness and Summer is coming to visit you she tells me, then I might just come along too. Have to be aweekend though for me, then we can do foodie things...
Good. Summer and Sommer...to be sure, to be sure. Lots of foodie things to be done.
How does the weekend 26-27/9 suit you? That's about the time Summer should be arriving for our Thelma and Louise thang, without the cliff scene, of-course.
venere08: Good. Summer and Sommer...to be sure, to be sure. Lots of foodie things to be done.
How does the weekend 26-27/9 suit you? That's about the time Summer should be arriving for our Thelma and Louise thang, without the cliff scene, of-course.
How does the weekend 26-27/9 suit you? That's about the time Summer should be arriving for our Thelma and Louise thang, without the cliff scene, of-course.
I'll mark it in and write to you via email, ja?
Summer is over on the International's keepin em all in line over there...
Lovely to see you Ven.
I may well be able to drive down to you, depends on how far. I am making homemade pasta this evening for dinner.
Sommerauer71: I'll mark it in and write to you via email, ja?
Summer is over on the International's keepin em all in line over there...
Lovely to see you Ven.
I may well be able to drive down to you, depends on how far. I am making homemade pasta this evening for dinner.
Summer is over on the International's keepin em all in line over there...
Lovely to see you Ven.
I may well be able to drive down to you, depends on how far. I am making homemade pasta this evening for dinner.
Yes, Sue and I have found each other now.
Ooh, home made pasta. How nice. What type of flour do you use?
With or without eggs?
I have retrieved a large wooden board, my father made from solid pine, to use as a pastry board. It's about 3'x 3', so there's lots of space for rolling out the dough. I was thinking of making some fresh pasta soon, too, and some pizza dough, and feed a bunch of friends before I leave.
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The splash of Marsala.... briljant
Funny, I noticed you don't write about meat or fish, and it's true thet one can make such wonderfull meals without it. Fish and seafood are still on my menu, but I stopped eating meat 20 years ago, although two years ago I was so mad at someone that I couldn't think of doing anything else but eating a hamburger. Didn't sleep well that night...
Come on everybody, let's write the
"Connecting Singles Coocking Guide" (not nesecceraly without meat, but plz plz plz ecological, ok?)
seeyall
I'll do meat and fish, I trained as a chef, so I work my way around my larder. I gave up professionally, because I had children and went into teaching...
Meat and fish morgen, bast?
Schalft gut.