Cooking Tonight #5

[greenishfing]

Snoop, I had to google Far breton. It looks delicious.

[Nicos]

^^^ it is gf….I’ve also had it made with dried, soaked apricots.Yummy

I think tonight is going to be the turkey and leek quiche- otherwise I’ll need to freeze it.
served with either broccoli, red cabbage and/or chips

More bread and butter pudding

[Bren In Pots]

Pollock cooked in a onion, courgettes, butterbean and tomato sauce.

[Snoop Puss]

Snoop, I had to google Far breton. It looks delicious.

Really good, GF. Smelled amazing in the oven. In the end, I used this recipe for the ingredients (sort of) https://www.meilleurduchef.com/en/re...ar-breton.html but the method from a book I've got. Some big fat fancy French patisserie book, but even I could see the ingredients were wrong. And a third book for the temperatures and baking time. Anyway the above ingredients but didn't soak in the tea and rum as my prunes are quite soft and sticky. So, whisk the sugar and eggs till pale, add flour and fold in, followed by melted butter, lukewarm milk and lastly the rum. Pour over the prunes in the bottom of the dish. Bake at 200 ºC for ten minutes than turn down to 180 ºC for another half hour or so. Those ingredients make a generous eight portions in my view (and I like generous portions )

Is the above pretty much what you do, Nicos? I bet it's absolutely amazing with dried apricots. What did you soak them in? Orange juice? Possibly with some almond flour in the mix rather than all wheat? What do you reckon?

Edited to say: although it looks burnt in the photo, it wasn't in real life.

[Snoop Puss]

Roast chicken. Maybe some cabbage as well as all the usual stuff.

[Nicos]

Snoop Puss ^^^^ yep, soaked in orange juice, and Calvados( apple brandy) in place of the rum…and of course, being on a diet I like to add a big splodge of thick cream in place of some of the milk
I always add a decent glug of vanilla essence into anything sweet and eggy too. Well…why not eh?
Replacing with some almond flour sounds a brill idea!( espesh if it’s got almond essence in it!

Oh my…we’re creating new recipes here..yummy yum!

I wonder what we could do to make it more Xmassy?…cinnamon……

What I like is that it’s not got pastry, and it’s a bit more solid than a typical egg custard.

[Nicos]

^^^^^ prunes stuffed with mincemeat …oh yeeeesss.

[Snoop Puss]

^Solid is just the word. And you're right, I forgot to say warm the vanilla extract with the milk. And yes to no pastry. Saves a faff and a half, as well as calories, and I think it would detract from the texture.

I like cinnamon, but I find it a very strong flavour. I'm much more of a nutmeg person with eggy puddings. But if you're using calvados, neither might be necessary?

Calvados costs an arm and a leg here.

[Snoop Puss]

^^^^^ prunes stuffed with mincemeat …oh yeeeesss.

Oh dear... All together too dangerously good...

Or how about those prunes stuffed with prune purée that you get from Agen? I love those more than chocolate...

[greenishfing]

Snoop, that looks exactly like the photos I googled. I can practically taste it.

Today is going to be leftovers:

More of the gammon that I roasted which is the nicest I've had for years. So tender and mild, not a bit of gristle in it with jacket sweet potato, sweetcorn and coleslaw.

More of the bread and butter pudding.