I brought home Peter Rabbit from the library and watched it tonight. Some of it is absolutely hilarious and I thoroughly enjoyed the movie. I am now thinking of purchasing a copy. OK, I know it's for kids, but Matt thinks I am a big kid anyway. Can't remember if I mentioned I bought Paddington 2 which I also thoroughly enjoyed. You have to watch through the credits on that one as there is a great scene at the end. That was a tip from the daughter of the author.
Monday we had our banquet for the end of the Winter Season Bowling League. I am delighted to report I won the high triple although I thought earlier in the year I would be getting the high average. That was not to be, but it was nice to get the prize I did. Our new summer league starts on May 16.
Just caught the documentary Spying on the Royals talking about Edward VIII and Wallace Simpson. He really was a damned fool - she was screwing another guy at the same time. Not only that, Edward had ties to the Germans at the time and so he was being watched because of that too. More next week.
Another delicious sounding recipe.
Mushroom Crêpes
Crêpe Ingredients
1 cup plain flour
1 cup milk
a pinch of salt
1 egg
Mushroom Filling Ingredients
500 g swiss brown mushrooms, sliced
2 Tbs butter
2 cloves garlic, crushed
a pinch of salt and pepper, to taste
1 cup regular (heavy) cream
a pinch of dried thyme or a sprig of fresh
a pinch of sugar
1. In a large bowl, whisk the flour, milk, salt and egg until combined. The mixture should be quite thin.
2. In a small, light frying pan, heat a little butter over medium heat.
3. Pour a ladleful of the batter into the frying pan and immediately swirl around to create a thin layer over the bottom of the pan (you can find a video on how to make crepes here).
4. When the crêpe is dry on the top and has browned bits on the bottom, flip and cook the other side a minute or so, then remove from the pan and keep warm.
5. Continue with the rest of the crêpe batter. It should make about 6.
6. Meanwhile, in a large saucepan over high heat, sauté the mushrooms and garlic in the butter until cooked through and brown. I like to let them release their liquid and then let that liquid evaporate. I also at this point deglaze the pan with a little brandy or wine, but that's totally optional.
7. Add the cream, salt, pepper, sugar and thyme and let bubble up and thicken for a few minutes.
8. Set filling aside to cool a little, just enough to be able to handle.
9. Fill each crepe with a portion of the filling and roll up. Put crepe seam-side down into a baking dish that should fit the crêpes snugly.
10. Continue with the rest of the crêpes and filling.
11. Over the top of the crêpes, pour a little extra cream and grate your favourite cheese over the top
12. Bake at 200C until the crêpes are cooked through and the top is golden and bubbling
Author: Stacey
Source: Veggie Mama
Have a great day
Monday we had our banquet for the end of the Winter Season Bowling League. I am delighted to report I won the high triple although I thought earlier in the year I would be getting the high average. That was not to be, but it was nice to get the prize I did. Our new summer league starts on May 16.
Just caught the documentary Spying on the Royals talking about Edward VIII and Wallace Simpson. He really was a damned fool - she was screwing another guy at the same time. Not only that, Edward had ties to the Germans at the time and so he was being watched because of that too. More next week.
Another delicious sounding recipe.
Mushroom Crêpes
Crêpe Ingredients
1 cup plain flour
1 cup milk
a pinch of salt
1 egg
Mushroom Filling Ingredients
500 g swiss brown mushrooms, sliced
2 Tbs butter
2 cloves garlic, crushed
a pinch of salt and pepper, to taste
1 cup regular (heavy) cream
a pinch of dried thyme or a sprig of fresh
a pinch of sugar
1. In a large bowl, whisk the flour, milk, salt and egg until combined. The mixture should be quite thin.
2. In a small, light frying pan, heat a little butter over medium heat.
3. Pour a ladleful of the batter into the frying pan and immediately swirl around to create a thin layer over the bottom of the pan (you can find a video on how to make crepes here).
4. When the crêpe is dry on the top and has browned bits on the bottom, flip and cook the other side a minute or so, then remove from the pan and keep warm.
5. Continue with the rest of the crêpe batter. It should make about 6.
6. Meanwhile, in a large saucepan over high heat, sauté the mushrooms and garlic in the butter until cooked through and brown. I like to let them release their liquid and then let that liquid evaporate. I also at this point deglaze the pan with a little brandy or wine, but that's totally optional.
7. Add the cream, salt, pepper, sugar and thyme and let bubble up and thicken for a few minutes.
8. Set filling aside to cool a little, just enough to be able to handle.
9. Fill each crepe with a portion of the filling and roll up. Put crepe seam-side down into a baking dish that should fit the crêpes snugly.
10. Continue with the rest of the crêpes and filling.
11. Over the top of the crêpes, pour a little extra cream and grate your favourite cheese over the top
12. Bake at 200C until the crêpes are cooked through and the top is golden and bubbling
Author: Stacey
Source: Veggie Mama
Have a great day
