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Seeing it was too windy and cold to out to the shed, I decided to bake instead.
Made some flaky pastry (first time) which went to make that great Tasmanian delicacy, the scallop pie.
I didn't have quite enough scallops so I made up the difference with some mussels.
Wash it down with a Coopers and the night's complete.
Almost complete, I also made an apple pie for afters.
hmmm pies ...
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Dont tell the locals your drinking Coopers. Scallop pies, try a good pinch of curry and a dollop of orange marmalade in the mix.
Psst...Coopers is better than Cascade.
I never said that:;
Isn't a scallop pie without the curry powder - as long as it's not Keens. :wink:
Nifty cooking Geoff. Got my juices running :wink:
Ern,
Your bangers and mash looked a treat tonight. If it hadn't been so late, I'd have headed back to the butcher for some snags.
Instead, I had to make do with some home made Dutch pea and ham soup with a couple of pieces of freshly baked bread and butter.
Would you call your soup snert, or erwtensoep?
In which case we might have something in common :)
The 40 year old book I got the recipe from, just called it Dutch pea and ham soup. Adding some vinegar to the cooking soup and eating it with smoked sausage is, I guess, the Dutch bit.
Ah, OK.
Yeah, the smoked sausage is called 'rookworst'. Lovely stuff but like any preserved meat it is bowel cancer-inducing. Take some Vit. C along with it (advice from an expert in the Cancer Council).
I love doing the stuff with smoked ham bones and a smoked hock.
Doesn't happen often with a vegetarian in the house though.