Iggy's Dinners
Sourcing and saucing
I like this … I like this challenge. So before I tell you what I made I’d like to tell you a bit of the story behind it. (It’s not very long or exciting I’m just trying to boost read time and tension so … yay?) I like chicken. Like, really like chicken. One of …
Mmmm … This time it’s not ‘Hmmm’ but ‘Mmmm’. This is post one of two today. I remade the quiche. It was mega. I made it at school (I got a dope school) and I handed it round. Everybody loved it. I’ll take that as a good thing. I’m even gonna put the recipe on …
Yaaay. I may be redeemed (or maybe not, who knows?). I made a French Onion Soup with cheese on hard toasted bread (the hard toasted bread and the cheese on it count as 2 different recipes so booyah, two in one baby). I started by taking lots of onions and slicing them finely. Then I …
Today didn’t exactly go to plan. Camembert Quiche with Shortcrust Pastry were the recipes. Remember the aforementioned ‘Hot Mess’? Well, if you make a prophecy it will most likely be fulfilled! EN: It all started with the shortcrust pastry. The first attempt failed. I was using spelt flour and it doesn’t react like normal flour. …
Monday 31 Aug 2020, four recipes down, 520 to go. I made ‘Côte de Porc Sauce Nenette’ served with ‘Carottes Glacées’ (glazed carrots) ‘and Petits Pois à l’Anglaise’. The pork chops were sublime, cooked in lashings of butter and garlic. You fry them in smoking hot oil for three minutes a side and then transfer …
Okay … are you ready for another challenge? Haven’t you already tried (and failed) a vegan week? To that I say yes, but I have re-tried it since (without blogging, sadly, cos I forgot) and succeeded. But this one is different. I can’t fail, I won’t allow myself to fail, I have been preparing for …
