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  •   kathyandsteve commented on this post about 9 months ago
    Some lovely Chanterelles and Hedgehog mushrooms .... great foraging in Scotland at the moment making up for the fact we are still in the UK when we would rather be in France or Spain ...
    • Good job you know your mushrooms... they look nice though.
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    • NEILMAC I just stick to what is easy to recognise and safe in that it can’t be mistaken for anything dodgy .... I’ve been picking chanterelles forNEILMAC I just stick to what is easy to recognise and safe in that it can’t be mistaken for anything dodgy .... I’ve been picking chanterelles for years but just learned to recognise hedgehog mushrooms, they are fantastic, really meaty and tasty. Next on my list to find and try is Horn of Plenty ...  More ...
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  •   NEILMAC commented on this post about 9 months ago
    As it is the season for blackberrys and apples Mrs S decided to make and cook a pie for pudding. On order to get the pastry nice and thin she got the rolling in pin out of the drawer Now this got me thinking, if other motorhomers have a rolling...
    As it is the season for blackberrys and apples Mrs S decided to make and cook a pie for pudding. On order to get the pastry nice and thin she got the rolling in pin out of the drawer Now this got me thinking, if other motorhomers have a rolling pin on board and if so do you use it?
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  •   parpot53 reacted to this post about 1 year ago
    One of our regular lunches in the van is Patatas Alinadas. It’s a Spanish potato salad from Cadiz region. I often do extra when boiling potatoes, and this is then a very quick and easy lunch the next day .... to chilled boiled potatoes add
    Salt,...
    One of our regular lunches in the van is Patatas Alinadas. It’s a Spanish potato salad from Cadiz region. I often do extra when boiling potatoes, and this is then a very quick and easy lunch the next day .... to chilled boiled potatoes add
    Salt, pepper, good glug olive oil, stir ...
    Then chopped roasted peppers (jar) finely chopped red or sweet white onion, tin tuna, fresh parsley (or whatever you have on the go, Greek basil for us at the moment) squeeze of lemon or a little vinegar. It’s seriously more delicious than its simplicity would have you believe ...
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