lonemagpie

And for tonight's dinner, baked smoked fish and parma ham.

Really easy healthy (low-fat, no carbs) high-protein one. For each portion, get yourself a 150-200g fillet of your preferred smoked fish - I prefer cod or hoki, but you can use haddock, basa, whatever, so long as it's smoked.

On a square of tinfoil, lay a wide sheet of parma ham, and sprinkle on some basil and tarragon. then put a couple of sundried tomatoes on it.

Spread some soft cream cheese on one side of the piece of fish, and put it cheese-side down on the ham, herbs and sundrieds. Now spread cream cheese on the top, add a couple of sundrieds, and sprinkle with the herbs.

Fold the ends of the ham up over the fish, then put on another slice of ham, and fold the ends of that under the whole package.

Now fold the tinfoil sheet up over it all and wrap it as a package and bung it on a baking tray in the oven at about 180C for 20 minutes or so. Job done...

OK, I am so going to have to try that rabbit recipe from Richard II's kitchens. Rabbit pieces, seasoned with salt, black pepper, ginger, cinnamon, currants and chopped red onions. All that seasoning mixed a bowl, the rabbit pieces dipped in, and then fried up a little first, before the contents of the bowl are tipped into the pan and simmer for 30-35 minutes.

BBC Four's "How To Get Ahead In A Medieval Court" just had Clarissa Dickson-Wright do that, and now I know I want to try it for Easter...

Was nice.

Dusted with cornmeal, gram flour and cornflour, fried to seal it, then into a casserole with veg and mushrooms, balsamic vinegar, red wine, sour cream, garlic and fresh rosemary out of the garden...


Nice.

Hm, This should be interesting for those who like low-carb and gluten free…

The pictures say it all- a banana plus two eggs, run through a blender, makes a nice pancake batter… Just fry it up as normal.

I sense I'll be giving this to Lesley for breakfast... Since she's gluten intolerant, it ought to make a nice opposite-end-of-the-day complement to Snowgrouse's amazing cauliflower cheese recipe, which has become a staple here over the summer.

New kitchen flooring has arrived...

As has large box of spices and sauces from the Asian Cookshop, much cheaper than you'd get in supermarkets...

if you're making curry and drinking Jack Daniels, do the curry *before* getting through half the bottle of of JD, not the other way round.

What the fuck is up with every fucking recipe on the BBC's food shows these days having to include spinach? The Saturday Kitchen, the Hairy Bikers, even Paul Hollywood's show about *bread*! Why do you need spinach in fucking bread? Does the Director General own a fucking spinach farm or something?