http://ladyandpups.com/2014/11/12/the-shit-i-eat-when-by-myself-flaming-cheetos-arugula-grilled-cheese/
Cooking wild mushrooms
These are Ceps picked locally and a superb mushroom. They are quite robust and will take a strong frying. Giorgio Locatelli like to cook these long and slow in butter - which to me gives a slippery quality.
I prefer to cook on a medium to high heat in a mixture of butter and olive oil with some garlic and parsley thrown in at the end and a drop of white wine.
I prefer to cook on a medium to high heat in a mixture of butter and olive oil with some garlic and parsley thrown in at the end and a drop of white wine.
Homemade Cheese
Had to have a go. Got a kit from lakeland, let it mature for a week in the garden shed . My advice is to use a lot of salt! Im going to call this the Hurstfield Engineer
Fermenting Honey
Use fermented honey as a subtle difference to dress salads and meat.
In a sterilised jar Just add a tablespoon of water to 250g of honey. Stir and then secure a cheesecloth cap over the honey. Leave for two weeks, stirring once every day. The colour will darken slightly and the taste will develop stronger. See the difference in colour
In a sterilised jar Just add a tablespoon of water to 250g of honey. Stir and then secure a cheesecloth cap over the honey. Leave for two weeks, stirring once every day. The colour will darken slightly and the taste will develop stronger. See the difference in colour
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