We tried out the baked potatoes I gave the recipe for in December. The first time they were not a success but the second time were excellent. I think it was the potatoes we used the first time which were not suitable. This recipe will become a regular on our menu.
One of the most useful pieces of equipment I have ever had was a slow cooker. You can cook the toughest meat slowly in one. First cut the meat into one inch square pieces, cover with water, add a little salt and a lot of vegetables - turnip, carror, parsnip, onion or leeks, (which go in about an hour before you want to eat) and serve with potatoes and there - you have a delicious meal. Simples!
Does anyone cook a stew these days?
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