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:
Never knowingly underfed
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.
Now I see where I was going wrong, don't know where I got the idea that macerate was to liquidise something , 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 way
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
Most Users Ever Online: 767
Currently Online:
31 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
brightspark: 10532
danast: 10232
Aly: 9516
Sooliz: 8084
Hattie: 6920
Ambersparkle: 6699
JoannaS: 4800
Terrier: 4518
eileen54: 4424
Hannah: 4231
Member Stats:
Guest Posters: 10
Members: 16169
Moderators: 2
Admins: 2
Forum Stats:
Groups: 6
Forums: 25
Topics: 2295
Posts: 123081
Newest Members:
brunorogers, Weismart, renesmith97, KarenFields21, bettyg53, moragsmumModerators: Toffeeapple: 16337, AdminTA: 10
Administrators: fn: 333, Danny: 5516
Copyright © 2006-2012 Cottage Smallholder Our Privacy Policy Advertise on Cottage Smallholder