Cookery
After our little trip to Devil’s Bridge for Earthcache day, we ended up doing loads of cookery in the kitchen. I had already made a start on this years Christmas Cake and the mixed fruit had been soaking in over ½ a litre of Brandy, Whisky and Black Cherry Brandy Liquer, so the next task was to mix up the huge bowl of batter and bake the cakes.
Meanwhile Anna was busy boiling up a batch of chilli sauce made with home grown chilli’s and then bottling it.
We also had our freshly caught sea bass to cook. We stuffed it with parsley, butter, garlic and lemons, wrapped it in foil and baked it in the oven. It took a while longer than expected, but I guess it was quite big. It certainly tasted nice.
Anna also made a batch of meringues seeing as we had some egg whites left over from the egg custard tarts I had made the day before. All in all it was a mad cooking frenzy in the kitchen.
Hope you’re not all cooked out before we arrive in a couple of weeks!