bimo: (Mug_collectors)
I usually tend to keep my cookery adventures private, but this particular one turned out too nice not to share it. Especially since it was an improvised first attempt.


Grilled venison fillet with kale-potato tartlets and a dark sauce made of apple syrup, rosemary and red wine:





bimo: (Obi_pov)
Just finished preparing the main course for tomorrow's Christmas Eve dinner. Goulash, cooked according to a recipe from one of [livejournal.com profile] cavendish's marvelous, strange and old fashioned cook books. And while a certain dose of red wine is pretty common with most Goulash variants, this particular one also requires Rum in roughly about the same quantities. I ended up with about 250 ml of Rum on 2 kg of browned meat. Sounds weird, but I can assure you, once all the alcohol has vaporized the results are amazingly tasty.

Maybe my Christmas spirit is kicking in after all :-)

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