I've taken some pasta in meat/tomato sauce from a few weeks ago out of the freezer to defrost. I'll make a bechamel sauce to go over it and top with mozzarella. We'll have it with salad and garlic bread.
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Falafel with salad and a yogurt and harissa dressing.
Anyone got any views on how to use up a pint of cream (leftovers from the weekend)? It's UHT whipping cream (35% fat). UHT is the only kind of cream you can get here, sadly. Rubbish, but you get used to it for want of anything better.
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Roast veg soup ( yesterdays left overs basically)
Tumble salad featuring our own lettuce and eggs ( yip yip) sweetcorn and probably bulgar wheat.
Own stewed apples for pud"Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
Location....Normandy France
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Originally posted by Snoop Puss View PostFalafel with salad and a yogurt and harissa dressing.
Anyone got any views on how to use up a pint of cream (leftovers from the weekend)? It's UHT whipping cream (35% fat). UHT is the only kind of cream you can get here, sadly. Rubbish, but you get used to it for want of anything better.
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This YouTuber failed with UHT single cream….
https://www.youtube.com/watch?v=mrsipikPRR8
One comment suggested he needed a higher fat content….."Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
Location....Normandy France
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Originally posted by Nicos View PostThis YouTuber failed with UHT single cream….
https://www.youtube.com/watch?v=mrsipikPRR8
One comment suggested he needed a higher fat content…..
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You can get 38% UHT cream here, apparently. I've never seen it. Most is 32%. More like cream off the milk than real cream.
Anyway, the general consensus is to hope it lasts and I'll whip it at the weekend as a filling for a roulade.
As for tonight, the falafel are off. We're up the valley for a 'beany, soupy thing', as described by the cook.
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Originally posted by Snoop Puss View PostYou can get 38% UHT cream here, apparently. I've never seen it. Most is 32%. More like cream off the milk than real cream.
Anyway, the general consensus is to hope it lasts and I'll whip it at the weekend as a filling for a roulade.
As for tonight, the falafel are off. We're up the valley for a 'beany, soupy thing', as described by the cook.
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I’m just defrosting a lasagne I made in the summer using aubergine instead of pasta. Served with our own green beans and a side salad from our fresh lettuce.
Clementine for pud"Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
Location....Normandy France
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