Apart from quite a lot of cheese I am happy to report that I have dealt with all my leftovers. The vegetable drawer of the fridge contains just two onions and three lemons (or is it three onions and two lemons?). An uneaten cucumber has been sliced and salted prior to being made into pickles tomorrow. The bendy carrots and dry old leeks were made into stock and my on-the-turn milk was turned into chocolate ice lollies. Leftover cream will be whipped and spread between sponge cakes with jam for a belated birthday cake for George.
Yesterday Tom and I ate this rather tasty Chinese style pork tenderloin, today we had burgers.
After the burgers I made a soufflé omelette. This is a dish I've been meaning to try for years. It's so easy and quick to make, perfect for two, less easy to execute for more.
For 2 people
Pre-heat the grill.
Take 3 eggs and separate them.
Beat the whites until stiff.
Whisk the yolks with 1-2 tablespoons of sugar until creamy.
Fold the whites into the yolks.
Heat a thick slice of butter in a small frying pan or omelette pan. When it foams pour in the eggs and spread them out. Let it cook for a few minutes until brown and set on the bottom. Put the pan under the grill for about 30 seconds to set the top. I cover the handle of my frying pan with foil to do this.
Spoon some blobs of jam along the middle of the omelette, I used apricot. Fold it over and cut in two.
Add 2 tablespoons of alcohol such as Grand Marnier, rum or brandy to the yolks. I added a drop of vanilla extract as Tom isn't keen on spirits.
They return tomorrow and I shall be glad to see them and also glad to get back to plainer fare. Thank you so much for joining me Not Camping this year, join me again around the same time next year for more hedonism and sloth.
Now, I've finished my Sherlockfest, what shall I watch tonight?