Quote:
Originally Posted by montsnmags
Yesterday for lunch I had a bowl of truffle gnocci with wild mushrooms, panfried ricotta, beetroot crisps and muscat sauce; followed by pork cutlet on pumpkin, rosemary, chilli and garlic mash with a manchego stuffed chard fritter on quince jam; then a soft centred strong chocolate tart served with malt icecream. This I ate alongside a slowly imbibed glass of an Alsace Gewurtztramminer.
Needless to say, I didn't make it (my three course meals tend to be all desserts)
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That sounds devine (minus the pork chop)
Quote:
Originally Posted by zelda_pinwheel
it was. here is my very easy recipe (this is a dixiegal style recipe, it's all approximate).
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Oooh thank you
I'm really starting to crave soups now it's getting dark so early.