Page Summary
kaelajael.livejournal.com - (no subject)
chaosmanor.livejournal.com - (no subject)
lucretiae.livejournal.com - (no subject)
bugs-jenny.livejournal.com - (no subject)
lilysea.livejournal.com - (no subject)
emma-in-oz.livejournal.com - (no subject)
strangedave.livejournal.com - (no subject)
bugs-jenny.livejournal.com - (no subject)
Style Credit
- Base style: Abstractia by
- Theme: Sky by
Expand Cut Tags
No cut tags
no subject
Date: 2010-02-04 12:22 pm (UTC)From:no subject
Date: 2010-02-04 12:24 pm (UTC)From:no subject
Date: 2010-02-04 12:25 pm (UTC)From:But I could try...
no subject
Date: 2010-02-04 12:33 pm (UTC)From:no subject
Date: 2010-02-04 01:15 pm (UTC)From:no subject
Date: 2010-02-04 01:26 pm (UTC)From:- melon & prawns - toss chunks of melon with peeled prawns, finely shredded mint leaves, corainder leaves & stems, very finely chopped hot chilli & a sqeeze of lemon or lime juice. (mmm, now I'm hungry)
- melon tartlets - bake shortcrust pastry tartlet cases at 200C for 20mins, then spoon in Pastry Cream (aka creme patissiere - the recipe for that is also in the book if you need it) & cover with sliced ripe melon tossed with finely chopped fresh mint. Serve at once (or the pastry goes soggy). This sounds fiddly...
- marinated melon - cut a lid from a small melon, scoop out the seeds & fill with a small glass of late-picked flowery wine, then replace the lid & chill for 1 hour. Serve as is, or tip the wine into a decanter & serve alongside the marinted melon
Also, while looking this up I found a recipe for pickled watermelon rind - I had no idea you could do that!
no subject
Date: 2010-02-04 08:15 pm (UTC)From:no subject
Date: 2010-02-04 11:25 pm (UTC)From:no subject
Date: 2010-02-05 01:21 am (UTC)From:no subject
Date: 2010-02-05 08:09 am (UTC)From:no subject
Date: 2010-02-05 08:15 am (UTC)From::-)