First day back at work.
May. 30th, 2007 07:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
teylaminhToday has mostly been about:
...finishing other people's work...
...running out of my own work...
...writing bits of Buffy fic...
...& getting rained on...
I left at 4.30, but due to having to go to Tesco and Superdrug for various bits of shopping I didn't get back until 5.30, which was also accounted for by the fact I had to limp from leaving work onwards due to a random pain in my ankle. My shoes don't appear to have rubbed me, so I don't know if it was a stone or something. I've had the shoes for months without them rubbing. Most odd.
I have cooked a bolognese sauce completely from scratch, but can't eat it until after swimming.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
herringprincess is coming over before we go to the leisure centre to deposit MEAT left over from her barbecue. Mmmm, meat.
Recipe for Home-Made Bolognese Sauce
(This is the meat version but would doubtless work with Quorn mince or your choice of meat substitute...)
Ingredients:
500g beef mince (or equivalent)
1 small onion
3 small mushrooms (or more, depending on how much you like mushrooms)
2 cloves garlic
1/2 tube tomato puree (which works out to approximately 100g, apparently)
Barbecue sauce / ketchup / brown sauce
Olive oil.
Herbs, spices and pepper to taste - I used mixed herbs, paprika and mixed chilli flakes.
Method:
Peel and finely chop the onion. I stuck mine in the blender to make it tiny. Finely chop the mushrooms.
Heat a little oil in a large frying pan over a medium heat. Add the onion and mushroom and fry gently until both are cooked.
Add the meat and stir until browned. Leave to simmer for a couple of minutes until the onion and mushroom flavours are infused into the meat.
Squeeze in enough tomato puree to cover the meat/onion/mushroom mixture completely when stirred in. Squidge in a dollop of barbecue sauce or whatever you prefer and stir until the meat is covered. There should be enough fat / oil left to provide a liquidy base for the puree and sauce. Throw in handfuls of your preferred herbs and spices with pepper, etc, and stir.
Peel and crush the garlic and add to the mixture, stirring in.
Leave the mixture to simmer for about three minutes, stirring occasionally.
Et voila!
The bit I tried earlier was very nice. We've run out of ketchup otherwise that would have made it a lot more tangy, I think, but it's quite a success given it's my first attempt. Since Lisa's mushroom concoction the other week I thought I'd chop them up as small as the onions in the blender, and the entire thing smelled gorgeous... It's now covered with some foil on the hob for when I get back.
Aaanyway, I should now sign this off. :)
Edit, 22.23: Mmmmm, bolognese. :D I seem to have perfected the "throw things in and hope" way of cooking to a fine art.
...finishing other people's work...
...running out of my own work...
...writing bits of Buffy fic...
...& getting rained on...
I left at 4.30, but due to having to go to Tesco and Superdrug for various bits of shopping I didn't get back until 5.30, which was also accounted for by the fact I had to limp from leaving work onwards due to a random pain in my ankle. My shoes don't appear to have rubbed me, so I don't know if it was a stone or something. I've had the shoes for months without them rubbing. Most odd.
I have cooked a bolognese sauce completely from scratch, but can't eat it until after swimming.
herringprincess is coming over before we go to the leisure centre to deposit MEAT left over from her barbecue. Mmmm, meat.Recipe for Home-Made Bolognese Sauce
(This is the meat version but would doubtless work with Quorn mince or your choice of meat substitute...)
Ingredients:
500g beef mince (or equivalent)
1 small onion
3 small mushrooms (or more, depending on how much you like mushrooms)
2 cloves garlic
1/2 tube tomato puree (which works out to approximately 100g, apparently)
Barbecue sauce / ketchup / brown sauce
Olive oil.
Herbs, spices and pepper to taste - I used mixed herbs, paprika and mixed chilli flakes.
Method:
Peel and finely chop the onion. I stuck mine in the blender to make it tiny. Finely chop the mushrooms.
Heat a little oil in a large frying pan over a medium heat. Add the onion and mushroom and fry gently until both are cooked.
Add the meat and stir until browned. Leave to simmer for a couple of minutes until the onion and mushroom flavours are infused into the meat.
Squeeze in enough tomato puree to cover the meat/onion/mushroom mixture completely when stirred in. Squidge in a dollop of barbecue sauce or whatever you prefer and stir until the meat is covered. There should be enough fat / oil left to provide a liquidy base for the puree and sauce. Throw in handfuls of your preferred herbs and spices with pepper, etc, and stir.
Peel and crush the garlic and add to the mixture, stirring in.
Leave the mixture to simmer for about three minutes, stirring occasionally.
Et voila!
The bit I tried earlier was very nice. We've run out of ketchup otherwise that would have made it a lot more tangy, I think, but it's quite a success given it's my first attempt. Since Lisa's mushroom concoction the other week I thought I'd chop them up as small as the onions in the blender, and the entire thing smelled gorgeous... It's now covered with some foil on the hob for when I get back.
Aaanyway, I should now sign this off. :)
Edit, 22.23: Mmmmm, bolognese. :D I seem to have perfected the "throw things in and hope" way of cooking to a fine art.
