Home cooking?

Home cooking?

In our case, it took a while. You’ll know we moved into the loghouse in May 2012, but it took us several months to stretch our home-cooking wings.

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It probably started when Rajmund went up to north-east Poland to do some work and came home with half a pig. Literally. Butchered, some of it made into sausages. Half a pig’s worth. It went straight into the freezer, and we ignored it for a month.

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During that month we began experimenting. Actually, we ran out of bread one day and Rajmund did not want to go to the shop, so he dug out a recipe for milk-bread – a great success, but one John has neither been able to replicate nor persuade Rajmund to repeat. However, John has mastered American-style biscuits and manages, with rather less success, Irish soda bread.

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“Biscuits”

cheesy

Cheesy bicsuits are even better

Polish supermarket-bought bread, for the record, is pretty rubbish!

Autumn evenings meant a crop of apples off our tree and idle hands, so we checked out the recipes on line for an apple liqueur – chop apples, seep in equal quantity of wódka and brandy, sweeten after two months, remove and press apples, filter, leave to mature. Just coming ready as we write!

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Apples also meant we could have a go at making apple chutney – the initial samples were delicious and the matured jars are ready to open – and apple sauce.

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Samsung Galaxy Note 2 307

We had one test run, then for Xmas we made three meat dishes – a slow-roast pork joint in a tagine, beef stew, cooked on the log stove, and a big shepherd’s pie topped with strong cheddar.

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Also for Xmas, we tried to get as close as we could to the cakes we’d bought in London – Dundee cake from Dunn’s in Crouch End. Their cakes linger in our memories, but OUR apple Dundee cake was pretty good, and HAS been successfully repeated.

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And Rajmund made these, which were as delicious as they look.

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Those goodies lasted a few days, except for the little biscuit-things Rajmund made, which we shared with the neighbours and were consumed in one night.

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But is that the limit of our culinary horizons, or is there more to come? Only time, and the blog, will tell!

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There’s a piece of pork under there – it was delicious after a few hours of slow roasting

Website:

Dunn’s Bakery, one of the best bakers in London http://www.dunns-bakery.co.uk/

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