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Double Vision - Log day 19

A little rivalry has resulted in some superb home cooked meals, all from fresh food. The pictures do not convey the deliciousness of these meals enough.

Top row: Roasted butternut squash salad with pine nuts, chickpeas and white cabbage. Beef goulash and mashed potato. Grilled chicken and salad of red and green cabbage, and red pepper.
Middle row: Grilled fresh line caught (of course) Mahe mahe. Tuna, couscous and red pepper salad. Sweet and sour pork and red peppers and rice
Bottom row: Thai red curry chicken and rice. Nicks Home made pizza with goats cheese and onion marmalade. Bill’s Home made sourdough, chicken mayonnaise and cabbage salad.

Our starting 48 onions are now down to 20, so maybe we (quartermaster) did over-cater a little. Our neighbours in Gran Canaria saw our onions, deduced we liked cooking, and came for a helping of our sour dough starter. We hope you had good bread Bianco!

The best new tips from Clare’s food lecture were:

Cabbage peel off outer leaves for salads
No need to wash all fruit (we didn’t) especially oranges which are designed with t heir own protection and have lasted.
Yoghurt: Heat milk (including powdered milk) to 50 Degrees add teaspoon live yoghurt and leave in vacuum flask



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