We had a pre-theatre meal Wednesday at EQ . They have invented something
called Chocolate Drowning. This is really chocolate affogato - a shot of
liqueur and a shot of hot chocolate over a scoop of chocolate brownie
ice cream. I didn't have it for fear of falling asleep during the play,
but I was sorely tempted.

Last night I made fennel soup. No recipe, just on general principles.
Sweated onion, a potato and a couple of fennel bulbs in butter, added
salt and a litre of water. Simmered for about twenty minutes and pureed
with the Bamix, added a little cream and some chopped fennel tops. Not
bad at all!

Tonight I was going to do roast beef but I'm buggered after a long hard
week, so it's the remains of the soup and shepherds pies out of the
freeze. (they were intended for Mum and Dad, but right just now my need
is greater.)

Christine

Hi Old Mother Ashby,

Do you have any recipe that have honey in it? I am trying to learn how
to cook any recipe with honey at the moment.

Old Mother Ashby wrote:
> We had a pre-theatre meal Wednesday at EQ . They have invented something
> called Chocolate Drowning. This is really chocolate affogato - a shot of
> liqueur and a shot of hot chocolate over a scoop of chocolate brownie
> ice cream. I didn't have it for fear of falling asleep during the play,
> but I was sorely tempted.
>
> Last night I made fennel soup. No recipe, just on general principles.
> Sweated onion, a potato and a couple of fennel bulbs in butter, added
> salt and a litre of water. Simmered for about twenty minutes and pureed
> with the Bamix, added a little cream and some chopped fennel tops. Not
> bad at all!
>
> Tonight I was going to do roast beef but I'm buggered after a long hard
> week, so it's the remains of the soup and shepherds pies out of the
> freeze. (they were intended for Mum and Dad, but right just now my need
> is greater.)
>
> Christine

wrote:
> Hi Old Mother Ashby,
>
> Do you have any recipe that have honey in it? I am trying to learn how
> to cook any recipe with honey at the moment.
>
> Old Mother Ashby wrote:
>
>> We had a pre-theatre meal Wednesday at EQ . They have invented something
>> called Chocolate Drowning. This is really chocolate affogato - a shot of
>> liqueur and a shot of hot chocolate over a scoop of chocolate brownie
>> ice cream. I didn't have it for fear of falling asleep during the play,
>> but I was sorely tempted.
>>
>> Last night I made fennel soup. No recipe, just on general principles.
>> Sweated onion, a potato and a couple of fennel bulbs in butter, added
>> salt and a litre of water. Simmered for about twenty minutes and pureed
>> with the Bamix, added a little cream and some chopped fennel tops. Not
>> bad at all!
>>
>> Tonight I was going to do roast beef but I'm buggered after a long hard
>> week, so it's the remains of the soup and shepherds pies out of the
>> freeze. (they were intended for Mum and Dad, but right just now my need
>> is greater.)
>>
>> Christine
>>
>
>
HONEY TROUT

6 rainbow trout
2 1/2 cups champagne
2 tbsp finely chopped flat leaf parsley
3 spring onions (aka green onions or even shallots), sliced thinly
1/4 cup honey
1/3 cup pine nuts
20g butter

Grease a large, flame-proof baking dish. Put the trout in it, add
champagne, parsley and onions. Bake uncovered in moderate oven for 20
mins. Remove trout and cover to keep warm. Place dish over heat, stir in
honey, bring to a boil and then simmer until liquid is reduced by half.
While all this is going on brown the pine nuts in the butter in a small
frying pan.

Serve trout drizzled with sauce and sprinkled with pine nuts.

Enjoy.

Christine

Hi Mother Ashby

Thank You for the recipe.

Old Mother Ashby wrote:
> wrote:
> > Hi Old Mother Ashby,
> >
> > Do you have any recipe that have honey in it? I am trying to learn how
> > to cook any recipe with honey at the moment.
> >
> > Old Mother Ashby wrote:
> >
> >> We had a pre-theatre meal Wednesday at EQ . They have invented something
> >> called Chocolate Drowning. This is really chocolate affogato - a shot of
> >> liqueur and a shot of hot chocolate over a scoop of chocolate brownie
> >> ice cream. I didn't have it for fear of falling asleep during the play,
> >> but I was sorely tempted.
> >>
> >> Last night I made fennel soup. No recipe, just on general principles.
> >> Sweated onion, a potato and a couple of fennel bulbs in butter, added
> >> salt and a litre of water. Simmered for about twenty minutes and pureed
> >> with the Bamix, added a little cream and some chopped fennel tops. Not
> >> bad at all!
> >>
> >> Tonight I was going to do roast beef but I'm buggered after a long hard
> >> week, so it's the remains of the soup and shepherds pies out of the
> >> freeze. (they were intended for Mum and Dad, but right just now my need
> >> is greater.)
> >>
> >> Christine
> >>
> >
> >
> HONEY TROUT
>
> 6 rainbow trout
> 2 1/2 cups champagne
> 2 tbsp finely chopped flat leaf parsley
> 3 spring onions (aka green onions or even shallots), sliced thinly
> 1/4 cup honey
> 1/3 cup pine nuts
> 20g butter
>
> Grease a large, flame-proof baking dish. Put the trout in it, add
> champagne, parsley and onions. Bake uncovered in moderate oven for 20
> mins. Remove trout and cover to keep warm. Place dish over heat, stir in
> honey, bring to a boil and then simmer until liquid is reduced by half.
> While all this is going on brown the pine nuts in the butter in a small
> frying pan.
>
> Serve trout drizzled with sauce and sprinkled with pine nuts.
>
> Enjoy.
>
> Christine