April 12, 2008 at 4:52 pm
· basic
Okay, so I better put the record straight, this is not a sospan (sauce-pan), neither is it rusty (just a bit aged), but it is my favourite kitchen utensil. I believe it belonged to my Grandmother, then my Mother and now me - so a family heirloom. Made completely from cast iron and certainly not non-stick, it is great for pan frying and then finishing in the oven.
Nice hey?….
I’d love to hear of other peoples favourite pieces of kitchen furniture…
If you like this, then try these...
Cauliflower Purée on April 6th, 2008
Great with poached fish especially a whole sea-trout (sewin) or salmon, this...
category: 'basic'chicken stock on December 4th, 2006
Hating waste as much as I do, I always try to squeeze...
category: 'basic'white sauce on December 28th, 2006
AKA Béchamel
The classic basic flour and milk sauce, used in everything...
category: 'basic'
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April 6, 2008 at 11:21 am
· basic
Great with poached fish especially a whole sea-trout (sewin) or salmon, this is a really easy yet classy recipe that makes a change from smothering your cauli with cheese sauce.
Read on »
If you like this, then try these...
My rusty old Sospan on April 12th, 2008
Okay, so I better put the record straight, this is not a...
category: 'basic'chicken stock on December 4th, 2006
Hating waste as much as I do, I always try to squeeze...
category: 'basic'white sauce on December 28th, 2006
AKA Béchamel
The classic basic flour and milk sauce, used in everything...
category: 'basic'
Permalink
December 28, 2006 at 6:31 pm
· basic
AKA Béchamel
The classic basic flour and milk sauce, used in everything from lasagne to parsley sauce. This is my take on it.
If you like this, then try these...
My rusty old Sospan on April 12th, 2008
Okay, so I better put the record straight, this is not a...
category: 'basic'Cauliflower Purée on April 6th, 2008
Great with poached fish especially a whole sea-trout (sewin) or salmon, this...
category: 'basic'chicken stock on December 4th, 2006
Hating waste as much as I do, I always try to squeeze...
tag: 'sauce' category: 'basic'
Permalink
December 4, 2006 at 9:52 pm
· basic
Hating waste as much as I do, I always try to squeeze as many meals out of a roast chicken as possible. One great way to finish off a half-or-more eaten carcass is to make stock from it.
Once made, throw in some pak choi, noodles and cooked chicken then garnish with chilli sauce for a great quick and easy meal — super noodles with from left-overs.
If you like this, then try these...
My rusty old Sospan on April 12th, 2008
Okay, so I better put the record straight, this is not a...
category: 'basic'Cauliflower Purée on April 6th, 2008
Great with poached fish especially a whole sea-trout (sewin) or salmon, this...
category: 'basic'white sauce on December 28th, 2006
AKA Béchamel
The classic basic flour and milk sauce, used in everything...
tag: 'sauce' category: 'basic'
Permalink
