Hi Mart. I shall try. Here goes. Kapucijners are purple podded peas. Ground beef. A packet ok spices and herbs. Piccalilly is a sort of chutney, I guess you could call it. It is always used with this “kapucijner schotel”, as we call it. All these ingredients are cooked together in a pan. It turns out like a cross between a stirfry and a stew. Hard to explain...but delicious and way easy to make. Cayu— i like cod . It is commonly eaten here.
I like cod too. A very mild fish. We usually go in for stronger more assertive flavors but the mildness of the cod was a great break. Thanks for the explanation of It's hard for me to imagine but I'm sure it is good. You know there aren't any Dutch restaurants around here to try out Dutch food. Pity.
Well, that meal of yours sounds really tasty. I mean really-really tasty. Arti -heartys— cor ! I find those special. I have grown arti’s and eaten them fresh. So delightful. We had a tad left over from the k.s. I will try and remember to take a piccy when we eat it again in a few days.
Yes, I have grown artichokes. Well, I don’t know if they need an especially long growing season. We have grown artichokes as well as their giant cousins, the cardoon. If left them alone and did not harvest them they both would bloom, so I would say that the season is definately long enough. They just need a purely sunny place. You ought to try them. —Hang on though, didn’t you say that you were planning on growing cardoon this year?
Roast beef and Yorkshire pudding with all the veg and gravy. For pudding bought treacle tart and tinned custard. The custard is so much nicer bought, it has Devon cream in it.
Marinated chicken breasts BBQ'ed and basted with KC's Original, chard pie, baked potatoes and a fresh mixed salad, chocolate cake with a home made frosting for dessert.
Last night I had pancakes. The roomie made broccoli cheddar soup, but it was pre-made, and the best by date was 2019 (it's been frozen since then, but still...). I had a spoonful when it was done, but it was too salty for my taste. And I didn't want to risk gut issues!
Pulled pork rubbed with crushed red pepper, fennel and dreamland rub with soaked corn. Corn is for dinner, bbq for lunch at work. Also chicken thighs withe the crushed pepper and fennel fennel mix, for lunch at work. Pork loin chops marinated in italian dressing sprinkled with Pillitierries on a hot cast iron for dinner tonight. And brussels in a honey butter balsamic recipe.
