Wednesday, August 28, 2013
Kind friends have helped to fill the culinary gap by inviting me round. (Most of my friends tend to be very good cooks, which is wonderful for me.) Last Sunday I abandoned my lists and cleaning cloths and went out for a very long lunch: seafood soup, followed by haloumi, broad bean and roast cherry tomato salad, poached chicken with watercress and avocado. Then a strikingly good NZ "Jersey camembert" made by Runaway Spoon, perfectly ripe; a peach sponge with cream; and a (small) piece of figgy stuff - I forget what it was called, sorry, but it was very good indeed - normally I don't like figs, but I liked this.
So I am off on Friday - Berlin, then Tours, the Loire Valley and Lyon (renowned for its food). I have my iPad and all the connecting bits I need to feed it photos from my camera, and naturally a fair number of them will involve food. So watch this space, and also my Facebook food memoir page for brief updates (well, as brief as I can get - I don't tweet). In the meantime, here's the main course from that splendid lunch.
Saturday, August 3, 2013
¾ tsp active dried yeast
50 g buckwheat flour
50 g plain flour
¼ tsp salt
½ tsp sugar
1 egg, separated
butter for cooking
cook the other side until golden.
150-200 g hot smoked salmon, skinned and broken into small pieces
1 Tbsp chopped chives and/or dill (Ali brought both from her garden)
We scoffed three or four each and had to have a pause before the souffle. Then we had another pause before the lemon tarts - pastry by Ali, filling by Lynn. After all that I had a very late dinner of leftover souffle (see my Facebook page), and tonight I finished up the last bit of lemon filling by way of dessert. Waste not, want not....