I think I’m going to take a bit of a break … not sure how long though so I’ll leave you with a quick candy recipe post. This will give anyone reading a chance to catch up on earlier posts which they may have missed (hint) and give ME a chance to come up with some ideas for what to make during my two months of summer break.
POSSIBLE projects are mostly rehashes of things I haven’t made in ages … like cannoli shells, potstickers, pastas (I’ve been meaning to try a beet puree for colouring), yaki onigiri. (I may add more ideas here as they come to me. Right now I’m too hungry to think clearly.)
I had a brittle craving a while ago, but the only nuts in the house were pine nuts from my freezer, so that’s what I went with. Not cheap to make compared to something like a peanut brittle, but OH SO GOOD.
Pine Nut Brittle
A very simple basic brittle recipe using equal amounts by weight of sugar and nuts (100 g /1/2 cup sugar, 100 gm/1 cup pine nuts, 1 tsp butter, a pinch of baking soda, a pinch of sea salt and a few finely minced fresh rosemary leaves).
I made a second batch in which I doubled the sugar and halved the nuts. It was good too and more economical on the nuts if that’s a concern. Here’s a picture of the two versions for comparison. At least I could spread out the 2nd batch of brittle more thinly on the sheet.
Breakfast of sourdough starter pancakes topped with macerated strawberries and maple syrup, eggs over easy and LOTS of bacon.
Various chicken dishes: a disappointing chicken kebab recipe which was transformed into a chicken shawarma wrap, a couple of ways to serve leftover shredded chicken mole
Leftover pea-meal bacon roast, mac and cheese and peas … all from the freezer
Potato salad with hardboiled eggs with my home made blender mayonnaise.