Spring really has sprung

There is so much happening outside, not only is the grass over a foot high after just a couple of weeks but everything is growing.  The lettuce 2^nd life (after rabbit) has them only days away from eating, there are buds on the zucchini, flowers on the tomato plants and all the trees on the property are green with new leaves. 

We have enjoyed fabulous blossom and spectacular flowers that I clearly have no idea what to call except beautiful.

A little like my naming of the helicopter bird (apparently its a crested pigeon) due to the manner in which it takes off straight up into the air.  Very entertaining.

I’m hoping someone can tell me what this tree is…..

Last weekend we had almost summer weather on Saturday and that didn’t stop Martin request I teach him how to make Yorkshire pudding – which in turn meant we needed to have a full roast beef.  No problem, just a little warm.  Remind me to keep the oven off for the next few months will you.

He did a great job – the pudding was great as you can see and I added gravy that you might want to try.

Here are the recipes for both.

Yorkshire Pudding

300ml milk

4 eggs

250g plain flour

Mix all ingredients, except the flour, with pepper and ½ a teaspoon of salt, beating them well together.  Le the ingredients stand for 15 minutes and then whisk in the flour.

Meanwhile put a pan, I use patty pans but you can cook as one piece if you prefer, with 1 tablespoon or so of whatever fat you are using (I used vegetable oil) in a very hot oven.  Into this intensely hot pan, pour the batter and cook undisturbed for 15 – 20 minutes and serve immediately.

This is obviously a Man's portion!

The Gravy

15g butter

1 onion chopped finely

Pinch of brown sugar

1 teaspoon flour

300ml beef stock

2 teaspoons of Marsala

Melt the butter and cook the onion very slowly, stirring often.  When the onion is soft add the sugar and Marsala and let it caramelise.  Cover with foil, putting the foil as near to the bottom of the pan as possible and continue to cook, still on a very low flam, fort about 10 minutes.  Stir in the flour and cook a further 2 minutes.

Stir in the stock, bring to the boil then reduce to low and cook for a further 20 minutes.  Puree or strain and add any meat juices.

This can be prepared a day early if your going to be pushed for time and can also be made with chicken stock and served with roast chicken.

Enjoy,

Love Mary