I bought this cookery book when it was extremely inexpensive from Approved Food.
I have just been dipping in. I am not sure I am up for any recipe that starts with a call for six live lobsters. They sell live lobsters at Makro (walking distance) and just the look of the lobsters frightens the life out of me. I am also unlikely to cook loin of venison unless I win it in a raffle. I can't imagine me ever being able to afford that.
On the other hand I am a bit intrigued, especially by some of the beer batter recipes. I shall read, loot for ideas in my fiction, shamelessly adapt any recipes that I think we can use and then share. They are posh restaurant recipes, but there is bound to be use in there. I actually quite like the idea of sage leaves sandwiched together with tapenade and then dipped in a yeast and beer batter and fried. However given what happens to my cooking I think I shall be a bit careful.
And actually, tonight's tea was the stew, as planned, and it was lovely. I shall have the rest for lunch tomorrow. Tomorrow is probably going to be bobotie and I'll save the butternut soup until Sunday lunch. Also I am going to start doing a 'before' and 'after' menu. I need a reality check.
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