My approach to fitness; this afternoon was a perfect time to get on the floor and do some stomach flattening exercises, but a thought occurred to me, that we had no dessert for this evening.
Fortunately I came across a cheesecake recipe book lately and found a few things to remember, like a maple and pecans combination. I happened to have everything that I needed to make it, so I did. The base out of ginger biscuits and melted butter, prebaked. Philadelphia cheese whipped with a touch of brown sugar, some double cream heated up with maple syrup and a gelatine leaf, added to the cheese while whipping. It set in the fridge within a few hours and was finished with some pecans, that I had roasted earlier with a bit of maple syrup. And a splash of it on top too. Sweet, indulgent, rich. Followed by peppermint tea and no exercising whatsoever. 🙂
I’ve never cooked venison before. I’ve had it in places, liked it a lot, but only today decided it is time to broaden the horizons. Ocado brought me two venison steaks, I flipped through GF mags to see what I could do with them and opted for a porcini mushroom sauce and mash. First cooked the mushrooms, picked in the woods of southern Poland, let them cool and drained the stock. I fried a shallot, added chopped mushrooms, some of the stock and then finished with a mix of the remaining stock+ flour+ double cream+ seasoning, mainly pepper. And a touch of coriander, there was no parsley in the house.
I fried my steaks, like I would do with beef fillet, then coated them in the sauce and served with mash and tenderstem broccoli. Very much enjoyed the gamey taste of the meat with the mushrooms and pepper, a glass of Argentinian Malbec helped too. Yum.
On the joys of cooking and eating
