Recipe 85: Always because i’m still trying to eat light an loose the weight tooken in Easter, this week i give you another recipe to eat meat and vegetable with a little twist. This time is even easier than the previous recipe and it’s all about a sauce to serve with turkey or pork: Apple Sauce.
Probably most of you already tried this sweet and sour combination before, but here is my mum’s recipe and i can tell you it’s all a new discovering.
Ingredients for 3 people: 3 apples (i used the golden delicious), 2-3 spoons of sugar, a lemon and some nutmeg.
Wash the three apples, take off the skin, the seed and the center. Cut them in little piece and put them in a saucepan.
Add the sugar, a bit of nutmeg, and the grated zest of half a lemon. Be careful to take just the yellow of the lemon because the white it can be sour.
Mix it all and pour some water, but just enough to cover all the apples. If then this is not enough to cook them well, you can always add more water later. Leave it cook for half an hour on a low fire.
When the apples will be cooked you will be able to mash them and the mix it will reach the consistency of jam. Take everything off the fire and add the juice of half a lemon.
Mix again all and serve it with the meat. The contrast of a very sweet sauce with the salty meat will be perfect.
PS. Mamy ti avevo detto che avevo fatto la salsa e che mi sembrava troppo dolce. Invece poi quando l’abbiamo provata con la carne, non sai che buona! Non stonava per niente cosi dolce. Il contrasto era buonissimo ed il piatto in se’ e’ molto delicato.Proprio cio’ che volevo!
Posted in meat, sauces
Tagged apples, lemons, maiale, nutmeg, pork, salsa, sauce, sugar, turkey, water
And because is friday… i present you our “local office pub”: The Wilmington… for us just Wilmo! This is a quite big pub with lots of space inside and also if is always packed, we like it because it’s very cosy and all the people working there are very nice. So, on top of the fact that it’s the place were we use to have parties, weekly drinks, leaving dues and all the rest, with the time someone discovered it’s also a very nice place to have lunch…especially on friday.
In the menu there are the classic burgers, soups and english pub dishes, but what makes the place so famous in our office are its amazing English Pies!
I have to admit i never had one before just because i can’t stand the meat inside these pies…they seems so heavy and strong taste that i was never interested in trying them, but here everyone was speaking so much about these pies that i had to give a try… just delicious!
My happiness was to find there a vegetarian pie too, with goat cheese and sweet potatoes… it’s the best! I than tried a bit of the porky one, that was good too, but nothing to do with the VEG one. The combination of sweet potatoes and cheese is just perfect and the pastry of the pies is fabulous, not heavy, not salty or hard… it was just right.
I don’t know if you have never tried and english pie, but if you come to England i suggest you to go for these, avoiding the well known fish and chips or baked potatoes! It’s worth it and for lunch, it’s just perfect!
PS. Mamy queste te le devo far provare la prossima volta che venite. Invece delle solite patate che ci prendevamo, vi porto in quest’altro pub per farvi assaggiare le english pies, delle tipiche tortine rustiche inglesi. Invece di riempirle con uova, verdure e formaggio, qui le fanno con la carne e nei modi piu’ strani. Dal maiale con i pezzettini di mele, alla carne di manzo con le cipolle carammellate o con il pollo. A me quelle con la carne non fanno impazzire, ma questa vegetariana che ho provato era buonissima: formaggio di capra e patate dolci ( che pensa a me solitamente non piacciono) ed era un accostamento fantastico. E poi la pasta della tortina e’ meravigliosa. Viene fame solo a vederle in foto!
Recipe 120: Always eating the same kind of vegetables cooked in the same way…it’s a bit boring. If you agree with it, try these milky fennels and maybe you will have a new dish to add to your healthy diet. I’m also sure it’s a tasty side order for simple meat dishes and a clever solution for children because i use to loved it when i was little and i didn’t like uncooked fennels and vegetables in general.
To cook these fennels you will need: 1 or 2 fennels for person – some milk – nutmeg – salt – Parmesan and then if you want to put together some pork, you will just need some oil and rosemary or mustard and honey, depending by what you like the most.
The recipe is very easy: clean the fennels cutting all the green parts and taking off the first layer. Cut them in pieces and boil them. When they are tender, strain them and put them in a pan with just some milk.
Add some salt and nutmeg if you like it and wait until they become very tender and they absorb the majority of the milk. If you want to serve them as a side order with some pork, you can start to cook the meat now. You can try pork with rosemary or with a mix of a bit of mustard and honey, if you like these ingredients.
When the pork is cooked and the fennels are very tender, you can serve them adding just some Parmesan to the fennels. This is the final touch. Buon appetito!
PS: Mamy che abbinamento che abbiamo fatto tra finocchi e carne di maiale. I finocchi erano buonissimi e hanno convinto anche Nat che solitamente non li mangia ed era un bel po’ titubante. Lei invece ha cucinato il maiale, a me con il rosmarino fresco e per lei con una salsina che fa lei con mostarda e miele… ancora non ne sono convinta perche’ il gusto e’ un po’ particolare per me, ma con questa carne penso stia bene.
Posted in meat, vegetables, vegetarian
Tagged fennel, honey, milk, mustard, nutmeg, parmesan, pork, rosemary, salt