~ Menu ~
Marinated
Salmon and Avocado Salad
Nubbly
Toast
White
Wine Spritzer
Mystery
Pudding (or Dessert for my American readers)
Cornish
Clotted Cream
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I was not that surprised to end up with juicy lemony salmon which was, as they say in cookbooks, a perfect foil for the creamy avocado I intended to eat with it.
I flaked the salmon, diced the avocado (we recently bought 4 very small “ripen at home” haas avocados for about 40p) and stirred in some light roasted garlic mayonnaise to bind it all together. It was gorgeous.
Here is a picture of my lunch pudding. Can you guess what it is?
For all my assiduousness (is that a word? – assiduousity, perhaps?) in the economical use of food I am still quite a slacker so wasn’t too amazed to find a lone stick of rhubarb in the back of the fridge. As I also had some puff pastry scraps I’d been fretting about for a couple of days I made this lovely cook's treat, all for me!
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This was enormously pleasant (see below!) and I particularly liked the way the rhubarb juice
and sugar had caramelised around the edge of the “pie”.
Yummy, Delish & Sensational (etc.)
You know its becoming more and more difficult to come up with different ways to say that a meal was delicious! Any suggestions would be appreciated; I could use them in my book wot I am writing. I’ve got till the end of October to submit the manuscript by which time I may well be enormous. Just writing about food makes me hungry and then there is all the testing to do. What a “terrible” new “job”.
Not only was my book, mentioned above, published several years ago under the title The Leftovers Handbook, a second edition is now available!
It is now called Creative Ways to Use Up Leftovers. In it I give all the information, ideas and recipes I can think of for over 450 possible leftovers.
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