I think I came up with a brilliant solution.
We had a fondue!
So how was it Eco-friendly...
Garden fresh salad |
I made all the sauces, bar one - the pureed apple to go with the pork. We don't have an apple tree - yet :-)
We also had tahini (a sesame seed sauce - perfect with the chicken), a chilli sauce (peppers, onions, garlic, chillies, dried apricots and honey - brown the onions and then add the rest of the ingredients and cook together until semi-mushy - to go with the pork chipolata's) a mushroom sauce, bbq sauce (the last two to go with the steak) and guacamole.
I had also made a salsa with red, yellow and orange peppers, apple, onion, courgettes and sweetcorn - mixed together with a dash of lemon juice and olive oil and salt and pepper.
Finally, I made a loaf of fresh Artisan bread.
It was delicious.
Otherwise, all the preparation - mixing, chopping and puree-ing was done by hand.
I am well pleased with the resulting power usage.
I used the oven to bake the bread - for half an hour - and the stove top to heat the oil.
And I was asked for my bread recipe. I love that - for there is nothing better than sharing knowledge with whoever asks for it.
There is surely no nicer way to spend an evening than with friends, round the dinner table, with everybody cooking their own food, in their own time. A fondue is such a "gemütlich" (warm, congenial and friendly) way to spend an evening.
Hi Dani,
ReplyDeleteThank you for visiting my blog and for sharing that tip on cleaning copper with wood ash.. I have not heard that one before so I am going to give it a go. My copper pans are new and I have not used them yet. I have not dared to remove the protective coating yet! It is the thought of cleaning them and keeping them gleaming that has held me back! I also have a set of stainless steel scanpans and they are wonderful to cook with and clean up is so easy. I used to be too frugal and buy cheap steel pans(or worse non-stick, I now know that is not a wise move) but would end up burning the thin bottoms so badly, rendering them useless. Now I have pans that have a lifetime guarantee and I do hope they live up to expectations! I also use my wok a lot - I do like meals that can be cooked in one pan.
I love copper though and we have copper taps in the bathroom and a couple of antique copper kettles. If there is any ash left in the fire from winter I'm going to try your tip soon. I just love your copper fondue pot - beautiful and practical. Do you keep it on display? Your bread also looks amazing. We had blossom on our two apple trees this spring - I am hopeful for apples this year, it will be our first harvest.
That all sounds delicious and looks beautiful.
ReplyDeleteLinda - Thank you - and welcome. Thanks for the visit and for taking the time to leave a comment.
DeleteIt was delicious :)