Text 10137, 92 rader
Skriven 2008-07-05 11:51:22 av Glen Jamieson
     Kommentar till en text av Björn Forsström
Ärende: EUROPEAN VISITS  80705
==============================
 -=> Quoting Björn Forsström to Glen Jamieson <=-

 BF>>No plans to come here?
 
 GJ> Not this time.  A few years ago I visited in-laws in Denmark,
 GJ>    I was cold.

 BF> That depends on when you come. Right now we have mediterraninean heat
 BF> here and in early June we had the hotest place in Europe.
 
On that occasion in Denmark it was early October - getting cold.  I
prefer to visit Europe in September-October, when the weather is still
reasonable, but missing the dreaded August holiday season.

 GJ> I leave on Friday for a couple of weeks in tropical Darwin, as relief
 BF> from
 GJ> the Adelaide winter, with night time temperatures falling as low as 6C!
 GJ> (Darwin is a comfortable 20 to 31C at present.)

 BF> Isn't it good to be able to go where it's nice in the winter and
 BF> that's why we leave for Thailand when it's down to -20C here.

I usually spend some of every winter with my kids in Darwin.  Australia
has an advantage that it stretches from tropical 10 degrees Latitude,
down to cold, windy 44 degrees, so there is a climate for nearly
everyone.  I think I would find it very difficult to live at -20C!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spiced Roasted Arctic Char Bake with a Yellow Tomato Jam
 Categories: Native, Chilies
      Yield: 4 Servings
 
    1/2 kg Arctic Char -- filleted
     90 g  Butter -- melted
     30 g  Mixed herbs, rosemary and
           Thyme -- finely chopped
      1    Only lemon -- zested
      4 g  Cayenne pepper
      2 md Tomatoes -- yellow
      1    Clove garlic -- pureed
      2    Shallots -- finely chopped
     15 ml Balsamic vinegar
     15 ml Olive oil
    250 ml Beet broth
    125 ml Couscous
     65 g  Puff pastry -- chards
 
  Arctic Char 1/ Take the char fillet and coat in melted butter.
  
  2/ In a bowl, mix herbs and spices together. Coat arctic char fillet
  in spices until completely covered.
  
  3/ Place on a lined baking sheet and roast in a preheated oven of
  400*f. roast for 12 - 15 minutes.
  
  Yellow Tomato Jam 4/ In a 2 ltr sauce pan, pour 30 ml of olive oil,
  add garlic, shallots and sweat for 1 minute.
  
  5/ Add finely diced yellow tomatoes and balsamic vinegar and bring to
  a simmer.
  
  6/ Cook for 3 - 5 minutes and remove from heat.
  
  Couscous
  
  7/ Heat beet broth in a sauce pan, whisk in couscous and bring to a
  simmer.
  
  8/ Remove from heat and cover let stand for 4 minutes and serve.
  
  Puff Pastry Chard 9/ Roll out the puff pastry and cut into a long
  triangle shape.
  
  10/ Brush with oil and bake in a 400*f oven for 8 - 10 minute or until
  golden brown.
  
  NOTES : For final presentation, simply place a serving of the
  couscous in the center of the plate, place char on top and garnish
  with the yellow tomato jam and the chard of puff pastry.
  
  From: Cooking with the Wolfman is a registered trademark of David
  Wolfman. Copyright c 1999 - 2001 David Wolfman. All rights reserved.
  From: Cooking With The Wolfman
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)