Thus a day of domesticity - using up the remains of the turkey crown (a la king or curry) and bringing all my creativity to bear on the ever present huge Rhubarb Tart. Have had it (excuse the expression - no offence intended) with custard, ice cream, double cream and am now running out of ideas. Catering College did not educate us on the various options of how to serve 4 day old Rhubarb Tart which now languishes in the refrigerator, it's dark crust looking distinctly unappetising as the days progress.
Please excuse me whilst I trot downstairs for a cup of coffee and peruse my Leith, Fanny Farmer and Delia Smith cookbooks for inspiration.
Be back soon . . . .
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