Not one to blow my own trumpet. But this beef bourguignon turned out bloody good. A bit too rich for the kids but that means leftovers for me.
Hunters chicken into the Aga for when my grumpy teenagers get in from school. (Chicken & Pork in cheesy BBQ sauce)
Last night I made a kefir yogurt using full fat milk and a starter pot, no idea why I haven't done this before as it was so easy and the result looks and tastes great. I heated the milk to just below boiling, let it cool down to just above body temp, mixed in a tablespoon of kefir and poured the lot into a 500ml insulated jug. This morning it has set and once it has cooled down, I will put it in the fridge. Should last about 10 days, when I will make a fresh batch using a tablespoonful of the left over. It already has a good texture and has a good sourness, but by tonight I hope it will it will have a more tangy taste. I have been drinking kefir for breakfast for a couple of months and although it is relatively cheap, I wanted to try to make it for myself. This is a natural product with only the culture added to milk. It might be a placebo effect, thinking that something is making me feel better, rather than it actually is, but I used to have a really rumbly stomach and poor digestion. I am thinking about getting into more fermented foods, this is a first step.
Kombucha's the wonder tonic in our house, preferably home made but store-bought too. Not too keen myself but my wife swears by it.
