Now don’t worry I’m not going to bore the life out of everyone with endless updates on my tentative steps onto the bottom rung of the cookery ladder (or to be more straightforward, learning the simple art of feeding myself properly). But I thought I would make it a triplet of posts, this last post demonstrating my daring-do with ingredients and cookware.
In truth, I’d wanted to follow another recipe from the two cookbooks I’d bought, but my eyes were tired already and struggled with the low light and small print. And I couldn’t find anything that made good use of what I had available – without another excursion to the supermarket in Daliburgh. So I thought, you know what, I’ll just make something up.
Vegetables: I had parsnip, tender spring cabbage, and curly kale, all fresh from the garden. Carrots: alas we ran out of our stock a month ago, as it was too dry for them last year, but I’d got a couple left, bought from the shop. Reduced mushrooms and green peppers, also from the shop. Slice up, spread in baking tray and coat with olive oil. In the Aga, roasting oven, for as long as it takes, turning/basting occasionally.
Scrambled egg: Heated oil in a pan, and when hot add some kale kept back from the vegetables. When tender but still green, add eggs (three in this case – plenty from our Buff Orpington flock), milk, and a two teasponns of toasted linseeds and sunflower seeds. (Denise makes up a jar of these every now and then, to add to her morning muesli.) Move pan to Aga simmering plate, and do what’s normal with the wooden spoon to make scrambled egg.
Hopefully your timing is better than mine, because the scrambled egg was ready too early, and I had to resort to trickery to keep it edible until the vegetables were ready. Perhaps I’ll do better another time!
Even if I say so myself, it was very tasty!
Well that’s the last of my attempts at food blogging. Future posts on this subject will be from someone who knows what they’re doing and has something interesting to say. I wonder who that might be … ?