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All harvested within a few hundred yards of the cottage.
Sat 9-Oct-10
3:20 pm
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Ray and Helle
Denmark/Sweden

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Starters caught in the morningImage Enlarger

Some lovely lake trout!Just butter, salt and pepperImage EnlargerPigeon breasts in a bacon and wild mushroom sauce...Image Enlarger

So, oven baked lake trout with freshly baked bread to start, followed by Pigeon breasts in a bacon and mushroom sauce accompanied by home grown asparagus potatoes.

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Sat 9-Oct-10
5:22 pm
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Danny
Scarborough, England
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Great shots, Ray, and what a brilliant menu. Did you also shoot the pigeon yourself?

Your stove with the fire door open makes the cottage look snug and cosy.

If you ever grow tired of pigeon breasts, try smoking them. They make a succulent and very tasty starter, sliced thin.

Looking forward to more of the same. ok

Never knowingly underfed

Sat 9-Oct-10
5:31 pm
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Toffeeapple
North Bucks

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Ooh, I'm jealous now,  I love pigeon.  Great pictures Ray, but what are asparagus potatoes?

I'll try that again!

Sat 9-Oct-10
5:52 pm
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Ray and Helle
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Hi Danny,

 

yes, the Pigeons were all from the fields around the Cottage. Shame is though that the season is over for that part of Sweden, the birds have flown further south (England actually).

The fish were an order from my rich neighbour, he has a large lake which he keeps stocked with trout. Whenever he is giving a dinner party and does not feel like fishing himself, he rings me. I fish the agreed amount and get to keep one for my troubles!

Toffeeapple: I translated directly from the Danish, they are a small longish potato with a firm slightly sweet flesh. I am not too good with veg, I could be wrong!

 

Soon time for Pheasant, then I need to look around the site for recipes!

 

All the best, Ray

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Sat 9-Oct-10
6:10 pm
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Toffeeapple
North Bucks

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Ah, probably a Danish variety, thanks for explaining.  That trout looks succulent.

I'll try that again!

Tue 12-Oct-10
8:57 pm
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Shereen
Near Belfast, Northen Ireland

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Ray - I have dinner and stove envy. Great photos.

Tue 19-Oct-10
4:34 pm
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Ray and Helle
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If you like the stove, you will love the bread oven. It is constructed out of Hoganas firebricks, it is about 1,5 x 1,3 meters and gives the bread/pizza a delicious smoked taste. Problem is that it is an art getting the temperature just right. Too hot and the bread/pizza burns on the outside, too cool and it's difficult to gage cooking times.

On the way inImage Enlarger

 

On the way outImage Enlarger

 

 

 

 

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Tue 19-Oct-10
4:37 pm
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Ray and Helle
Denmark/Sweden

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Pizza!

 

On the makeImage Enlarger

Into the fireImage Enlarger

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Tue 19-Oct-10
6:20 pm
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Toffeeapple
North Bucks

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Now I am seriously jealous!  How many people were you feeding with those pizzas? surprised

I'll try that again!

Tue 19-Oct-10
8:11 pm
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mike.
Coventry

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The oven looks brilliant. A proper bread oven does make a big difference, especially to pizza. We only have a normal oven so we use a pizza stone, which is still way better than a standard baking tray.

Visit my blog for food, drink, photography and hamsters.

Thu 21-Oct-10
4:47 pm
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Ray and Helle
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Experience taught us to bake masses of Pizza and freeze it down, then Helle has it sometimes on evening/night shifts.

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