I’ve had a boeuf bourguignon in here already, so I won’t be going into details, it was made in my nice new casserole dish – needed a new one, as I’m very good at smashing them, but what was lovely, was the mash. I threw the boiled, mashed spuds into the pan of fried bacon and leeks, added some butter for extra healthiness, plus some seasoning. Loved it. Deep, deep flavours.
Inspired by a current series of Masterchef. I was just sitting and watching some telly boy making a rhubarb fool with biscuits, while my boeuf bourguignon was nearly done in the oven, my potatoes were nearly soft, I was thinking – I need a dessert, it’s been a lovely, warm, sunny day off, we’ve had lunch at the river in Kingston, I need a nice finishing touch.
So I made some nice, quick caramel, threw some chopped pears in, left them in for about 7 minutes and cooled them. I whipped the cream with icing sugar and vanilla paste, as usual, with a touch of lemon juice. And layered it all nicely, topped with toasted flaked almonds and some grated chocolate. Nice, very sweet, but nice.
