With the Weekend Guest expected and very little time this week to even think about cooking decided I could play … “Have it your way” ( as a famous burger chain with a regal theme would have it ) with some trout .. picked up a big bunch of lemon thyme , plenty of roast garlic , sea salt pepper and with a glass of cold beer apiece we each prepared a trout en Papillote . Basically stuff the trout with whatever you fancy from the above , wrap in foil and bake at 200degC for approx 30 minutes.
On Saturday long walks nourishment is essential especially when you are not too good at navigating though the “Scarlet Elf Cups we found are edible they were way too pretty to take … so stuck to the flapjack cakes
Returning from the walk some Broccoli and Stilton soup was essential and warming and had been made from liberated stilton so even better. Cook broccolli til tender in pan with water drain and pour over milk liquidise and return to pan crumble in stilton ( you only need a little cos its very flavoursome when heated) and warm gently … Add a little salt and pepper to taste.
The liberated stilton was put to further excellent use in a lasagne with TWG acting as sous chef chopping and grating a Saturday night with the smell of gently baking lasagne with stilton and cheddar cobined in a roux sauce and plenty of meaty tomatoey sauce
On Sunday afternoon I was taking TWG to meet my mum, step dad and some freinds who I had stayed with in Wales this summer fortified/bribed with Bagels, Cream Cheese and Smoked Salmon we put in a flying visit before hitting the cinema .Weekends are just too short.