The crust slice is always the best on a loaf like that as per the first pic. Really crisp, crunchy and flaky too.
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The crust slice is always the best on a loaf like that as per the first pic. Really crisp, crunchy and flaky too.
It's exactly my kind of bread, mate:)
Marco.
Tonight's tea... Saltimbocca alla Romana [chicken breast wrapped in sage and Parma ham, cooked in a sauce made from Marsala wine] with sautéed potatoes and assorted veg:
https://imagizer.imageshack.com/v2/xq70/924/kZEprF.jpg
Marco.
Sage. Underused I reckon. It's ace stuff.
Which reminds me I need some as I am gonna try and do that roast butternut squash pasta I had before the Van The Man gig by complete guesswork as to how they made it.
Yeah, sage goes well with so many things; it's one of our go-to herbs, along with rosemary, thyme and basil - all from our own produce.
Good luck with the pasta dish!:cool:
Marco.
Tonight's tea... Chicken Chasseur (hunter's chicken) with mashed potatoes and seasonal veg:
https://imagizer.imageshack.com/v2/1...924/TDNRmS.jpg
Marco.
30 day aged Sainsbury's Taste The Difference rump steak, which was very good considering it was only £4.50. Padron peppers with loadsa sea salt.https://uploads.tapatalk-cdn.com/202...52cb4d0aa9.jpg
Steak looks good! Is that your hot sauce on the corn on the cob?
Marco.
Bad post.
Yup. Not much of it left now.