I never seem to have the time to get recipes written up at the moment, but there is much in store! Honest! I have had a very busy month so have tended to fall back on standard family meals rather than experimenting. Beef stew, made with a very cheap cut off beef and cooked slowly (I use beef cheek) is substantial and warming for when your people come home after a long winter day. What makes it even nicer is good old-fashioned dumplings.
Whilst traditional British dumplings are made with suet, this is not something available in this country. Suet has a higher melting temperature than other fats and, apparently, this makes for fluffier dumplings. I used to get visitors from the UK to bring me suet, but decided I might as well try experimenting with butter. The results have been delicious, just as fluffy as my suet ones, and with a nice buttery taste. Recipe here.
I am working on our Christmas menu, and will be posting recipes for homemade mincemeat and mince pies, pork pies, tiramisu log, gingerbread men and more. Tis the season to gain 5 kilos.
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