Tuesday 8 April
We started by braising two halved endives,
which we then topped with crumbled stilton and grated parmesan, and broiled for
a minute to brown.
In that scant minute, we fried up
some thin pork scaloppine and enriched their juices with a dollop of Ahmad
brand garlic pickle in oil - accept no substitutes - that Marian just sent us
from the USA. Mmmm, thanks, Marian!
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