Recipe search

Mr L is hankering after a dish that both he and I recall, though I think that we made it in separate lives. I have checked all of our likely cookery book sources and cannot find it. I’m wondering if the Interwebs can come to our assistance.

It’s a “Pie” where the “crust” is made from blanched cabbage leaves. The filling is we think based on dried chestnuts and make contain onions, mushrooms or rice – any or all. The recipe calls for the pie to be turned out (it looks gorgeous!) and served with a tomato sauce.

Mr L thinks Delia, I think Sarah Brown, but it’s not in our books. It may have been a magazine recipe BBC Good Food or Sainsbury’s.

I shall attempt to recreate this gastronomic experience, probably with reference to the many cabbage parcel recipes out there but if this remembered recipe rings a bell, please comment.

Actually, it may possibly be a “Pudding” where the cabbage leaves line and top a bowl rather than a tin… but you get the idea. The filling is encased in cabbage and the whole baked in the oven.

Recently, at the: Crooked House

A Month in France: Nothing is Lost

A Month in France: Nothing is Lost

I am lagging on the Month in the Country prompts, and lagging badly at that. I have a list of prompts t be caught up on and I shall be working my way through them here, or at Scattered Thoughts depending on where the post most naturally sits. I have elected to tackle the prompts not in date order necessarily but to seize upon prompts that offer me space in which to write down the things that I am feeling the need to say. Even if I need to crowbar it in. The thing is, I am going to continue to be short of time and space in which to write and so a two-for-one is useful and I hope to do as many of those as I can. Seems like a plan? … Continue readingA Month in France: Nothing is Lost

Oh, deer

Oh, deer

Nell and I had a lovely walk this morning. The weather has cooled considerably and there was a very pleasant breeze. We both made better time than of late. … Continue readingOh, deer

Cannot load blog information at this time.

Be First to Comment

I enjoy reading your comments, please pass the time of day

This site uses Akismet to reduce spam. Learn how your comment data is processed.