Text 25043, 88 rader
Skriven 2009-06-16 22:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Spring at last
==========================
-=> Quoting Nancy Backus to Jim Weller <=-

 -=> Quoting JIM WELLER to NANCY BACKUS on 14 Jun 09  19:59:00 <=-
 
 JW> Lexi can read well enough to pick the
 JW> right brand of beer out of the fridge but Charlee is still useless;
 JW> if fact she expects me to serve her!

 NB> What, alcohol!? (mock dismay) (G)

I guess I did say that!

 JW> a lot of blueberries rolling around the counter but she
 JW> absolutely wouldn't let Lexi help.

 NB> Well, of course not!  That would be tantamount to agreeing that she
 NB> was too little to do it herself!
 
Everything is "Me Do!" these days.

 JW> Lexi OTOH had exactly 24 blueberries in each of her shells.

 NB> No surprise there, either.
 NB> They were probably arranged artistically, too?

When she places pieces of apple in a pie it's like Michelangelo
doing a mosaic floor.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: [BFT] Lamb And Watercress Bake
 Categories: British, Lamb
      Yield: 4 servings
 
    450 g  Minced lamb (1 lb)
      2 lg Onions, finely chopped
      2 bn Watercress, finely chopped
      2 ts Dried oregano
      7 tb Plain flour
    300 ml Lamb or chicken stock (1/2
           Pint)
     50 ml Dry white wine (2 fl oz)
     25 g  Butter (1 oz)
    600 ml Milk (1 pint)
    175 g  Lancashire cheese, crumbled
           (6 oz)
    115 g  Lasagne verde (oven ready)
           (8 oz)
 
  Bought vacuum-packed, watercress keeps unopened for up to 5 days,
  but wilts quickly when exposed to the air. If you buy watercress in
  bunches, store them upside down, with the leaves plunged into cold
  water.
  
  Pre-heat oven to 190 C / 375 F / Gas 5. Brown the lamb well in its
  own fat in a large saucepan. Pour off excess fat. Add the onion and
  cook for 5 minutes, stirring occasionally. Add the watercress,
  oregano and 2 tablespoons of the flour. Cook for 1-2 minutes, then
  gradually stir in the stock and wine. Bring to the boil and simmer
  for 45 minutes, stirring occasionally.
  
  Put the butter, remaining flour and milk in a saucepan. Heat,
  whisking continuously, until the sauce thickens, boils and is
  smooth. Simmer for 1-2 minutes. Remove the pan from the heat and
  stir in 110g (4 oz) of the cheese, stir until melted.
  
  Layer the mince mixture with the lasagne in a fairly deep oven-proof
  dish. Spoon over the cheese sauce. Sprinkle over the remaining
  cheese. Bake for about 40 minutes until browned. Serve hot straight
  from the dish.
  
  The British Food Trust
  
  www.greatbritishkitchen.co.uk
 
MMMMM

Cheers

YK Jim


... We have two sorts of pies: undercooked and overcooked.

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