The Cottage Smallholder
stumbling self sufficiency in a small space
Log In
Register
Home
Topic RSS
3:20 pm
Improver
New members
Wed 31-Mar-10
Offline
Some lovely lake trout!
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.
You talking to me?
5:22 pm
Sat 12-Aug-06
Offline
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. 
Never knowingly underfed
5:31 pm
Moderators
Tue 22-Sep-09
Offline
Ooh, I'm jealous now, I love pigeon. Great pictures Ray, but what are asparagus potatoes?
I'll try that again!
5:52 pm
Improver
New members
Wed 31-Mar-10
Offline
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
You talking to me?
6:10 pm
Moderators
Tue 22-Sep-09
Offline
Ah, probably a Danish variety, thanks for explaining. That trout looks succulent.
I'll try that again!
8:57 pm
Expert
New members
Sun 17-Jan-10
Offline
Ray - I have dinner and stove envy. Great photos.
4:34 pm
Improver
New members
Wed 31-Mar-10
Offline
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.
You talking to me?
4:37 pm
Improver
New members
Wed 31-Mar-10
Offline
Pizza!
You talking to me?
6:20 pm
Moderators
Tue 22-Sep-09
Offline
Now I am seriously jealous! How many people were you feeding with those pizzas? 
I'll try that again!
8:11 pm
Councillor
Wed 30-Dec-09
Offline
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.
Most Users Ever Online: 767
Currently Online:
25 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
brightspark: 10533
danast: 10232
Aly: 9516
Sooliz: 8084
Hattie: 6920
Ambersparkle: 6701
JoannaS: 4800
Terrier: 4518
eileen54: 4424
Hannah: 4231
Member Stats:
Guest Posters: 10
Members: 16249
Moderators: 2
Admins: 2
Forum Stats:
Groups: 6
Forums: 25
Topics: 2337
Posts: 123130
Newest Members:
rnmmclsq, burenokbigob, Olegvox, Hectorunfib, Kristi_teetesnowflake, DiabloFourModerators: Toffeeapple: 16337, AdminTA: 10
Administrators: fn: 333, Danny: 5516
Copyright © 2006-2012 Cottage Smallholder Our Privacy Policy Advertise on Cottage Smallholder
