Thursday, 14 March 2013

Thursday 14th of March 2013

Tonight, largely owing to the exhaustion brought on by a marathon baking session to provide dozens and dozens of gingerbread men for the children's school tomorrow, I decided that a simple and homely supper was on the cards.  My recipe for  Toad in the Hole is a great favourite with the whole family, and it is a suppertime stalwart that I return to often.  It is especially good with a good slosh of onion gravy; you can make a quick(ish) one by gently frying a halved and sliced onion in 40g butter until very soft, stirring in 1 tbsp flour to make a sort-of roux, and then, still stirring, adding a pint or so of stock (I used pork stock because,happily, I had some in the 'fridge, but use what you like).  Bring to the boil and then cook on the lowest heat possible until you are ready to eat.  Toad in the Hole, by Husband's decree, must be served with sweetcorn.  Sometimes I sneak in a dish of steamed cabbage too, but tonight I was, frankly, too lazy.  The serried ranks of the gingerbread army have defeated me...

Cath xx

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