We have two large fig trees in our garden which give masses of fruit. First of which should be ready to pick next month. They taste delicious still warm from the sun.

My wife preserves them then jars them up which allows us to eat them throughout the year.Delicious with a dash of whisky and a dollop of cream. Must make a fig tart sometime.

Fig and Lemons are really good as well, preserved.

I do so like figs ..... fresh ones ....

Location: UK-Hampshire-home
Meal: Lunch

Friday is Fish and Chips day .... with mushy peas, Hovis cut a la posh (on the bias) .. cheap tartare, pickled shallots and cucumbers, Heinz tomatos sauce and a bottle of our house white Pecheur .......


http://i1066.photobucket.com/albums/...psc30572eb.jpg

Location: UK - Deepest Kent
Meal: Friday Dinner


Friday dinner is habitually home made pizza or home made burgers. Tonight it's home made pizza. Pizza dough made with a mix of 25% semolina, 75% strong white bread flour.

Sauce: Chopped tomatoes, tomato puree, fresh basil leaves, garlic clove, half onion wizzed up.

Cheese: Waitrose pre-grated Cheddar/Mozzarella mix.

Toppings: Fresh Spinach, reduced, Dried chilli seeds and the Italian Salami with Fennel we had a fortnight ago.

Creme Fraiche on the side.

Drinkies: Me - last of the Bud Lite, Msadey - 2010 Fitou on special from, ahem, Tesco

Sounds lovely^

I like that dough ....

Looks like restaurant quality, uk1! I'm jealous that you have a grill in the middle of your stovetop..

Yes! And thanks ... that's very kind of you. I try! I even use a fast temp probe to ensure it's stopped at 112 degrees for resting to medium rare .... I like consistency as well as quality .......;)

It is one of the most used and most useful parts of the kitchen. I was fortunate enough to be able to redesign my kitchen a few years back but sadly the manufacturer no longer sells this exact oven because customers refused to buy the industrial scale extraction you need when you have a lava brick grill in a kitchen. It produces a lot of flame and smoke ..... It bought them so many complaints from customers who saved cash on cheaper extraction that they simply gave up making them. My extractor actually pulls the doors shut ....

We use the grill several times a week. It's particularly wonderful in winter to be able to prepare things like kebabs, and kofta ... and the odd boring burger. But also flatbreads etc .

Thanks again ..... your post about my rib-eye cheered me up. We are having more on Sunday .......:)

ps .... the grill is wonderful for fresh fish ...... ie bream or seabass .....

Might have to swing by your house one day to give it a try ;) Just kidding :D

Location: UK-Hampshire-home
Meal: Supper snack .....

Baguete, gruyere, port and apple strudel.

http://i1066.photobucket.com/albums/...ps26c1f65f.jpg

Marcus Samuelsson's (recipe, I made them) Swedish meatballs, with garlic mashed potatoes, pickled cucumbers and Ligonberry preserves. Mmmm mmmm. That rich aroma is still wafting through the house though everything is washed and put away. :)

Moules et Frites tonight at Tavern Brentwood.

Location: UK-Hampshire-home
Meal: Lunch

Well ... it was very blowy and rainy here in Southern Engalnd so the day called for the best that France and Germany had on offer ...... boeuf bourguignon (with a few charlottes thrown in) and semmel knödel and this is the first time I got my dumplings right. :)

I know the dish isn't elegant but the French and Germans should get together on this new classic across the borders dish ......

I suspect that ILuvParis will approve of the dumplings ...

http://i1066.photobucket.com/albums/...ps14c6137d.jpg

So it's Belgian?

Alsatian?

Not on Thanksgiving Day! ;)