A small pie to use up a single cooking apple and the remains of a jar of mincemeat we made for Christmas.
Archive for January, 2014
- Neatly arranged apple pieces
- Apple logo
- With double cream
- Paella with scallops and sweet red peppers
- Domain de Mandeville Viognier 2012
We have some leftover chicken thighs from earlier in the week, so I have made another attempt at a paella. First made a stock with the thigh bones and a spindly leek from the garden (and a bayleaf and peppercorns), then singed some sweet red peppers. Then a few slices of chorizo, the chicken meat and the rice, and a splash of Martini before adding the stock, and later a few frozen scallops and peas.
Tried a bottle of Domain de Mandeville Viognier 2012 from Marks and Spencer, which goes well with chicken and fish. Not quite as oily as I prefer in a Viognier.
- Olive tree blown down and debris from the fallen lilac tree
- Windswept kale and broken fences
- Wind-battered standard lavender
- Water-logged vegetable patch
- Overwintering garlic
- Blooming cabbage flowers
There is very little happening in the garden, apart from wind and rain. The wind has brought down the lilac tree and knocked over our standard olive tree, which needs a sturdier pot and probably does not appreciate the constant watering. The vegetable patch is a waterlogged bog, which threatens to let our overwintering garlic rot in the ground. Only the leeks seem to be holding out, and even they are under assault from many small slugs.
- Grate potatoes
- Squeeze in a tea towel to remove fluid
- Fry on both sides
- Choose a topping
This morning we followed a simple recipe on the BBC site to make potato rosti.
To gain some experience brewing beer, we have a kit from the Brooklyn Brewshop – this will make a US gallon of Bruxelles Blonde, a light Belgian-style beer. It is a complex process, keeping the mash at the optimum temperature and then sparging and boiling, and then rapidly cooling to prepare for fermentation. There is a lot to go wrong. Once we have more practice, hopefully we can then move on to more efficient quantities.
The beer is currently fermenting, so we will write again when we’re ready to bottle.