There's been a great deal of cooking round here lately.
It can seem like quite a battle to keep
ahead of the hungry hordes.
Especially in a hot kitchen.
I am always astonished by the ratio of time taken to
consult the recipe books, plan menus, make lists, buy ingredients,
assemble ingredients, cook the meals, clear away and wash up -
to the time it takes to eat said meals.
That is not to say that I don't enjoy cooking for
and feeding friends and family,
but maybe I should plan an orderly retreat
in which for one week
each meal consists of just three ingredients,
preferably eaten raw
with your fingers.
where would we be without
gooseberry purée meringues
with a custardy cream made as per Nigel's Delightful Trifle,
with egg yolk, sugar, mascarpone and cream.
Indeed why not go the whole hog
and make the trifle too now that
blackcurrants are coming in.
I'm my own worst enemy.
Do you ever suffer from catering fatigue?