The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Summer Brunch
Sat 10-Jul-10
2:46 pm
Avatar
Shereen
Near Belfast, Northen Ireland

Expert
Members

New members
Forum Posts: 780
Member Since:
Sun 17-Jan-10
sp_UserOfflineSmall Offline

We're having a lazy day at home today, so I thought I'd make us a nice brunch. (It was breakfast for me, and lunch for G)

I macerated a mix of sliced, home-picked and leftover bought strawberries in 3 teaspoons of caster sugar, 1 teaspoon of aged balsamic vinger (a birthday present) and a good grinding of black pepper.

They spent the morning in a bowl in the fridge and were served up on slices of French toast for lunch:

Macerated strawberries on French ToastImage Enlarger Chef

Sat 10-Jul-10
4:15 pm
Avatar
Danny
Scarborough, England
Admin
Forum Posts: 5516
Member Since:
Sat 12-Aug-06
sp_UserOfflineSmall Offline

What a brilliant idea to serve on french toast, Shereen.

I would never have thought of mixing in balsamic. I guess it would have to be a really good one, as yours obviously is. Might try that tomorrow in place of our usual fry-up weekend brunch. It is just too hot for that type of cooking.

Never knowingly underfed

Sat 10-Jul-10
4:18 pm
Avatar
Shereen
Near Belfast, Northen Ireland

Expert
Members

New members
Forum Posts: 780
Member Since:
Sun 17-Jan-10
sp_UserOfflineSmall Offline

I have to 'fess up and say the vinegar tip came from HFW. He used aged cider vinegar which I don't have, so I substituted some of the amazing balsamic the lovely JennyB brought me from Paris.

We had a wee bit of French toast with thin chorizo slices on it for the savoury part of brunch - nice, but the thin ham is nicer.

Sat 10-Jul-10
7:28 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

When you say macerated do you mean sliced or pulverised? Whistle

Sat 10-Jul-10
7:40 pm
Avatar
Shereen
Near Belfast, Northen Ireland

Expert
Members

New members
Forum Posts: 780
Member Since:
Sun 17-Jan-10
sp_UserOfflineSmall Offline

Sliced, mostly. But one or two ended up pulverised as I mixed enthusiastically a couple of times.

Sat 10-Jul-10
7:44 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Now I see where I was going wrong, don't know where I got the idea that macerate was to liquidise something Whistle, I guess because it just sounds like it should. Had to look the word up in the cambridge dictionary and found

macerate verb 
to leave food in a liquid so that it absorbs the liquid and becomes soft, or to become soft in this wayDoh

Sun 11-Jul-10
1:06 am
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10528
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

Absolutely agree, Joanna - I thought to macerate meant that something is reduced to (very) small pieces.

What is the difference, then, between that and to marinade - after all, isn't it meant to do the same thing?

These languages! Steam

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Sun 11-Jul-10
7:13 am
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Oh good, glad it's not just me Embarassed

Sun 11-Jul-10
1:47 pm
Avatar
Shereen
Near Belfast, Northen Ireland

Expert
Members

New members
Forum Posts: 780
Member Since:
Sun 17-Jan-10
sp_UserOfflineSmall Offline

I believe (but might be wrong as Domestic Science lessons were a longlong time ago) that you macerate fruit to draw the juice out and make syrup; whereas everything else is marinaded to tenderise and get flavour into it.

Sun 11-Jul-10
2:28 pm
Avatar
SandyC
Turkey

Enthusiast
Members

New members
Forum Posts: 221
Member Since:
Sat 12-Jun-10
sp_UserOfflineSmall Offline

Thats how I understand it.

The more people I meet, the more I love my animals!

Sun 11-Jul-10
6:28 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16274
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

I have a question - how do you define French Toast?

I'll try that again!

Sun 11-Jul-10
6:31 pm
Avatar
SandyC
Turkey

Enthusiast
Members

New members
Forum Posts: 221
Member Since:
Sat 12-Jun-10
sp_UserOfflineSmall Offline

Eggy bread with cinnamon.

Slice of bread soaked in egg and milk and then fried.

The more people I meet, the more I love my animals!

Sun 11-Jul-10
6:34 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16274
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Thank you!  I've never made that.  When I was little my Mum would toast bread (at the fire) that had already been buttered and called that French Toast.  You see how little I know? Doh

I'll try that again!

Sun 11-Jul-10
6:35 pm
Avatar
Danny
Scarborough, England
Admin
Forum Posts: 5516
Member Since:
Sat 12-Aug-06
sp_UserOfflineSmall Offline

It always amuses us that F's recipe is #3 on Google UK for "eggy bread". It brings a constant stream of visitors to the site. Hers is here

Never knowingly underfed

Sun 11-Jul-10
6:58 pm
Avatar
SandyC
Turkey

Enthusiast
Members

New members
Forum Posts: 221
Member Since:
Sat 12-Jun-10
sp_UserOfflineSmall Offline

I like mine sprinkled with sugar and lemon juice. Tastes like a substantial pancake

The more people I meet, the more I love my animals!

No permission to create posts
Forum Timezone: Europe/London

Most Users Ever Online: 509

Currently Online:
38 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10528

danast: 10232

Aly: 9438

Sooliz: 7991

Hattie: 6920

Ambersparkle: 6670

JoannaS: 4800

Terrier: 4518

eileen54: 4397

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 16077

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2260

Posts: 122693

Newest Members:

petersevruk, Roberttaume, ShowReiny, GustavoGed, Michaeltaw, richardItedy

Moderators: Toffeeapple: 16274, AdminTA: 10

Administrators: fn: 322, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder