Saturday, 30 August 2014

Omelette pizza

No, it's nothing like a pizza really and it's very simple and not fancy at all.  I was wondering how to do my tomatoes and eggs for breakfast and I did this.  No photo - the camera battery was dead!

If you use tomatoes from your garden it is pretty frugal.  If you use eggs that a lovely friend gave you, even more so!  If not, it is not dreadfully dear but not cheap either.  Nice for a treat at the weekend.

A small knob of butter
Ripe tomatoes, halved or quartered depending on the size.  i used about twelve cherry tomatoes from the garden
A little oil
Two eggs
Some feta, crumbled
Seasonings - I just used salt but you could use herbs too.

Melt the butter in a small, non stick pan, add the tomatoes and saute, then simmer as the juice is released, until they are soft and the released water has more or less evaporated.
Remove from the pan and keep hot.
Wipe the pan round with a damp cloth or some kitchen towel.
Add the oil and heat.
Break the eggs into a bowl, add some salt and whisk until nice and frothy.
Pour the egg into the pan and fry gently until most of the egg has set, then turn over to finish cooking (it is easy to turn by then).
Slide the omelette onto a warm plate, spread over the hot tomatoes, sprinkle with a little sea salt and then toss over the crumbled feta.
Eat straight away.  Scrummy!

Note:  if the tomatoes have tough skins, remove them first by pouring over boiling water, leaving them for a minute and then sliding off the skins.

Friday, 29 August 2014

Recipe: Courgette and lemon jam

You're going to be sick and tired of all these preserving entries, sorry.  However, I must post this one.

You can find it at ( scroll to the bottom) so I will just describe what I did.

Beth gave me a ginormous yellow courgette.  I weighed it and it was 2K in weight.  As I needed 1k for this recipe and it was hoooge, I decided to peel and seed it but the recipe doesn't say that.
I mixed it with the sugar (I used jam sugar because I had great doubts about courgette and pectin) and added the lemon and straight away it started smelling wonderful.  I left the marrow mix to macerate all day rather than overnight.

Before starting to cook it, I added one medium cooking apple, peeled, cored and chopped.  Again, for the pectin.

Apart from that I just followed the recipe without using the lemon verbena leaves because I didn't have any and, yes, it did need to boil for a while but it set beautifully and tastes - golden!  A bit like a gentle lemon marmalade really.

Definitely one to do again and as there was a bit that wouldn't fit into a jar (shame, that) I am having it on toast for breakfast and it's nice.  I would quite happily have more but I'm not going to!

Thursday, 28 August 2014

Recipe: Gorgeous tomato soup: Thermomix and normal way

I got this from here:

I didn't follow it exactly because I didn't have basil (and don't actually like it - sorry) or creme fraiche but it's gorgeous without.

I made enough for one, it was simply delicious being both savoury and sweet all in one, a mixture of tomatoes from the garden; it was rather like a very, very superior tinned 'cream of tomato soup' without the artificial flavour.

Here's what I did.

300g ripe tomatoes (from the garden which is why there's such sweetness, I guess), halved.
some olive oil - as little as possible but you do need it.
pinch sugar (small pinch), salt and pepper
1 small onion or part of a bigger one, peeled and chopped
about 1/3 of a carrot, peeled, if necessary, and chopped
garlic puree - a little squidge
200 mls chicken stock (I used those knorr stock pot thingies and used about 1/2)
about 1tsp balsamic vinegar

Preheat the oven to about 180.  Arrange the tomatoes, cut side up, in a baking dish, drizzle with a little oil and season with salt (not much because of the stock, more if you're using fresh stock), pepper and a very small pinch of sugar.  Bake for about 45 mins (the recipe says 1 hr but it was ready before then) until softening and starting to char around the edges.
I then removed the skins where I could because some of the tomato skins are quite thick but, seeing as I then ate the skins and they were delicious and not at all tough, I doubt that was actually necessary!

Then, the non-Thermione way
Heat the remaining oil in a pan over a medium heat and add the chopped onion, carrot and garlic.  Cook, stirring regularly, until softened.

Add the tomatoes to the pan with the pan juices and scrapings, the stock and the vinegar (rather than use it as a garnish).
Bring to a slow boil, stir well, cover and simmer until the veg are soft.

Cool slightly and puree until it is the texture you want.

At this point you stir in the creme fraiche, if using it, check the seasoning and adjust.  Gently reheat and serve.

The Thermione way:
Place the roughly shopped carrot and onion in the bowl with a little oil and pulse VERY briefly - you want bits, not a paste.  Saute on 100, 6 mins, speed 1/2
Add the garlic, the tomatoes and juices, the stock and the vinegar.
Cook on 100/about 12 mins/speed 1/2.

When the veg are soft allow to cool a little and then blend on speed 10 for around a minute (I like a very smooth soup).  Check seasoning and adjust.

Either serve immediately or leave in the bowl until mealtime, then gently reheat to 10, speed 1/2 before serving.

I'm going to make this again soon, maybe for school on Monday.  A treat never went amiss on the first day of the school year, did it?

31-08-14:  I've just made the full recipe, minus the basil (still yuck) and adding the balsamic vinegar with the stock.  The tomatoes still had stalky bits inside so right at the end I pushed the lot through a sieve to get the final 'bits' out.  It worked a treat and the creme fraiche as a garnish also worked really well.  That's several school lunches sorted now - and I am assuming it will freeze well as it has nothing in it that won't freeze.
The next step is to try it with a vegetable stock.

Tuesday, 26 August 2014

Recipe: plum and apple sauce with allspice

Carrying on from the last entry, after making the plum jelly I had a load of soft pulp which I certainly wasn't going to throw away.

First of all I pushed it through a sieve to extract all the soft pulp and leave behing the skin (which then got binned)

Then I looked at my fruit supply and decided that some of the apples really should be used soon.  I cut off the bad bits, chopped the rest and stewed it in a little water until soft, then pushed that through a sieve too.

I mixed the plum and apple purees, added some jam sugar (more or less pound for pint, just a bit less that that) and also added some ground allspice and some lemon juice.

Then (and this is where I diverted from the usual method) I bunged it all in Thermione and set it to heat and boil on Varoma, reverse speed 3 until setting point was reached.

Otherwise I would have popped it into a suitable pan and done it the usual way!

It took a while to set and the texture is 'pulpy', not smooth, but it's lovely!

Monday, 25 August 2014

Recipe: plum jelly

I don't do jellies very much, not the crystal clear, glowing jellies.  It seems such a shocking waste of fruit and you don't get much out of your kilo in terms of jars filled.

However, after managing to get 3 kilos of plums for a ridiculously small amount in Morrisons and having made jams and chutneys seemingly endlessly, I decided that I would like to make some jelly.  It came out beautifully and this is what I did - it's a bogstandard method so if you're a jelly expert, no need to read any further!

jam sugar (not preserving sugar, that is different - jam sugar has pectin added and plums are not naturally high in pectin)

Wash the plums.  Remove the stones and cut off any bad bits.
Place the plums in a saucepan and add water to half way up the plums, so not an awful lot.
Bring to a simmer and cook until the plums are really soft and there is a lot of juice.

At this point, if you have a jelly bag, set it up and strain the plums through the jelly bag.  I really couldn't be bothered to go out in the rain to the garage to get mine so I put a sieve over a bowl, lay a muslin inside the sieve and strain it that way.  The important thing is not to squeeze or push the plums through, just let the liquid drip through.  That way you get a really clear jelly.  Set the pulp aside (see next entry).

Measure the liquid and for every pint of liquid add 1lb of jam sugar.

Heat slowly, stirring more or less continuously until the sugar has dissolved.  Then turn up the heat and bring to a good boil.

While it is getting to a boil, put two saucers in the fridge to test for setting point and place your very clean jam jars (Not clean?  Wash them then!) in a coolish oven to heat up or do what I do and boil a kettle of water and fill each jar with boiling water.  While the jam is standing after reaching setting point I drain out the water and allow the heat of the jar to evaporate any remaining dampness.

After about ten minutes of boiling and stirring now and again, remove from the heat and test for setting point*.  If it hasn't reached setting point, replace on the heat and boil for another five minutes or so.

When setting point is reached, remove from the heat and allow to stand for a short time.  Then skim off any 'scum' (which is actually absolutely fine but spoils the look of the jelly) before ladling into the hot jars, sealing and labelling.

*  I go on about setting point and saucers.  This clip shows what I mean - it starts around 5:11.

Recipe: Red onion marmalade

I made this several months ago and intended to post about it when I knew it tasted OK (e.g. a month or so later).  I've just searched and it looks as if I didn't so, as I am making another batch as I type, filling the house with oniony pong despite the open windows and the fan, it's a good time to share it with you all.

This is the recipe, here, if you would like to see the original.

1 good tbsp olive oil and a dollop of butter The original recipe says extra virgin but I don't see the point, given how long it has to be cooked and I added the butter because I wanted to.
1kg red onions (approx. 6), peeled, halved and sliced I didn't have enough so used some white onions and I sliced them by hand because that way you can get the thickness you want.
Sea salt and freshly ground black pepper
150ml red wine
3 tbsp balsamic vinegar
3 tbsp white wine vinegar

6 tbsp light soft brown sugar

Heat the oil and butter.  Add the onions with some ground black pepper and a good pinch of sea salt.  Stir well.

Cook over low to medium heat for about 30 minutes or longer until the onions soften and turn translucent, stirring occasionally so they don’t catch and burn. Slow cooking is essential at this point as this is where the delicious caramel taste is developed.

Increase the heat just a bit and add the wine and the vinegars.  Boil, reduce the heat and add the sugar, stirring well.

Cook on the low heat for around 30 to 40 mins until most of the liquid has evaporated.  Don't forget to stir occasionally to prevent sticking.
Clean and heat your jam jars.

Take the pan off the heat, taste and adjust the seasoning if necessary, although the flavours do mature with time and I found that it was just right last time.. Spoon into the warm, clean jars, cover with waxed paper discs,and screw on the lid (non metallic or coated with plastic), making sure there are no air gaps (I push the mixture down with a spoon to make sure), tighten the lids and label. Store in a cool, dark place for at least 1 month to allow the flavours to develop.  It keeps for around three months, the recipe says, although I had some after four months and it was gorgeous!

Friday, 22 August 2014

Recipe: Thermomix white bread: frugal

Using ordinary bread flour with no clever additions it's better value and better tasting than anything you can buy.  I always use Thermione now and this is what I do.  Never known to fail (except when I forgot to add the yeast)!

Ever since the accidental third rising that resulted in such a good loaf, I have added another rising to my normal breadmaking but it doesn't seem to add all that much time to the process.  Once the dough gets going it really gets going.
Borrowed from Google.
Ingredients to make one larger loaf or two smaller loaves (or rolls).

500g strong white flour
1 slightly heaped tsp dried yeast (the kind that doesn't need starting off)
1 tsp salt
a dollop of butter or a sploosh of oil (around 20g of it)
315g warm water
(I sometimes also add 1 heaped tbsp dried milk powder - it makes a softer loaf)

Place the flour, yeast, salt, oil and water in the bowl in that order.  Give it a bit of a zizz to mix.

8 minutes/bread setting to knead the dough.  Longer if you like but there is a danger of overworking the dough.  I find 8 mins is just about right.

Leave the dough in in the bowl (lid and MC on) to rise.  When it has risen to about 2/3 of the way up the bowl, knead it for another minute to knock it all back.  Then carefully scrape down any dough that has stuck up the sides - there isn't usually any but just occasionally there is.

Leave in the bowl again to rise 2/3 of the way up the bowl.  With your fingers push the dough away from the sides of the bowl and then tip out onto a floured surface.  Knock back, shape and place in your loaf tin(s).

Switch on the oven (I start at 220C and turn down to 200C when the bread goes in).

Sprinkle flour over, cover with a cloth, some easy-leave wrap or similar, prove (until the top is level with the top of the tin) and bake.  Two small loaves take about half an hour but is not an exact science.  To check, remove the loaf from the tin and tap the bottom;  it should sound hollow.  If it doesn't, replace in the oven without the tin and give it/them another five minutes or so.

It is so, so easy and all you need is to be in the house.  I don't recommend going out and doing the shopping or anything.  I swear that dough KNOWS when you are not there and seizes the chance to escape!

Finally, just to say that I always use greasproof liners when I bake bread.  You can buy all sorts of shapes liners and there will be one just right for your tins.  Absolutely no risk of sticking and no need to wash the tin afterwards.

Wednesday, 20 August 2014

Joy's smooth(ish) cranberry sauce: thermomix

Christmas is closer than you think.
Now, before anyone sighs and mutters and thinks 'not another one', let me explain.  The friend who has been staying with me over the summer on and off, looking after my home so beautifully while I have been away, will be coming back at the beginning of November.  I love cooking, she does not, so she has asked me if, at some point during her stay, I can make her (and her daughter) a Christmas dinner - a real, home made, Christmas dinner.

Of course I said yes.  It sounds like great fun.  It won't be a full roast turkey, of course, but you can get turkey breast, and the rest is a glorified roast dinner.  Or, thinking about it, I might have a rolled turkey breast in the freezer.  I could use that and then exist on the leftovers for the next few weeks.
It will be just after half term when I have time to prepare so I will be getting as much as possible ready beforehand.  Hence this recipe, made out of my head, but nothing original except that I have never used Thermione to make a preserve before.

I like smoothish sauces.  By that I mean no bits but not a clear jelly.  Smooth with texture.
This is what I did.

Ingredients to make one jar of the Bonne Maman size.
200g frozen cranberries (I'd use fresh but they're not in the shops right now)
1 eating apple, washed, any bad bits cut off (and I also remove the stalk and the blossom bit too), chopped.  No need to peel and core.
100ml (which is 100g weight) water
juice of half an orange and half a lemon
sugar (I used granulated)

Place the chopped apple and the cranberries, the orange and lemon juices (no need to thaw them) into the bowl and add a MCful of water (that's 100mls).  At this point you could also add spices.  I didn't, not this time, but cinnamon, mixed spice or star anise all would go very well.

Cook the fruit (and spices, if using) on 100 for around ten minutes on a slowish reverse speed, about 1/2 - reverse so that if you're using whole spices they won't get chopped to bits.  When that has finished, check that the fruit is soft and mushy, take out any whole spices and blitz for around 10 seconds on speed 6.

Remove the lid very carefully (it is hot!) and pour the lot into a fine sieve over a bowl.  Push the fruit through and discard what is left in the sieve.
(then put the sieve straight into a bowl of hot and soapy water because if you let it cool it will be the very devil to clean)
Now add the sugar.  To be honest, I didn't measure it, I just stirred some in and tasted, stirred more in and tasted, until it was 'right'.  As the mixture is hot, the sugar will dissolve quickly.

Pour the mixture back into the thermomix bowl. (I rinsed it out in between but I don't think you actually have to, it w3as just automatic to put it straight into water)
Put a saucer in the fridge if you use that method to check for set.

Cook on Varoma heat, reverse speed 2 for around 6 minutes, then check for set, removing the bowl from the base as you check.  If not set, cook for a couple more minutes and try again.  If adding alcohol (e.g. port), add it after setting and give the mixture a few more seconds of stirring.

Pour into a clean, warm jar and seal.  Don't forget to label the jar when it has cooled.  Keep in a cool, dark place (I will keep it in the fridge)
Homemade Cranberry Sauce recipe by Barefeet In The Kitchen
Not my photo but it will look like this.


Tuesday, 19 August 2014

Recipe: Jamie Oliver's ultimate hot chocolate: Thermomix

Not a good photo - far too dark.  it gives you the general idea though.
This is NOT frugal in the sense that you might have to buy things for it.  I had to get the dark chocolate and the Horlicks.  Having said that, it is far, far better than any hot chocolate I have ever tasted in any restaurant or other type of eating place, even in its basic, unadorned state, so in that respect is it brilliant value!  It is thick, creamy, clings to the inside of your mouth just enough to be wonderful and the flavour - oh, the flavour.

It isn't healthy - unless you subscribe to the 'dark chocolate adds years to your life' school of thought.

You can find it all over the Internet, such as here and here so I won't bother to reproduce it, I will describe how I made it in Thermione.

Ingredients to make enough for 16 servings (it says) - I made half quantities.
200g quality dark chocolate (70%)
100g good cocoa powder
100g icing sugar
50g cornflour
50g Horlicks
a pinch of sea salt

Thermomix method.

Place the chocolate in the fridge for a couple of hours to chill thoroughly.

Put the sugar in the bowl and blitz on pulse until it becomes icing sugar.  Set aside.
Cut the chocolate into bits (I used a knife so my hands didn't warm it) and pulse until it is fine.
Add the sugar and the remaining ingredients and pulse again until nicely mixed.

Decant into an airtight jar and keep in a cool place.

To make the drink.
Spoon into the bowl two heaped tbsps of the powder (give the jar a shake first) and pour over one mug of milk.
Mix it on 6 for about five seconds.

Heat on 90/ speed 6 for around five or six minutes, until it hits temperature and then cooks for a minute.  I didn't time it exactly, I'm afraid.

Pour back into the mug and enjoy.

I had it just like that and a mug was almost too much as it is gorgeously rich.  Next time I will use one heaped tbsp and a cup of milk (my cups aren't huge).

Also next time I might add a good pinch of cinnamon.  it would be wonderful with a dollop of cream and more grated chocolate or with marshmallows or nutmeg or orange or lemon zest or . . . oh, you get the idea.

It will also be fantastic as a Christmas present in a pretty jar with lots of additions.

Tuesday, 12 August 2014

Recipe: spiced apple cordial: frugal

This is a really easy recipe which makes a deliciously mulled non-alcoholic drink that can be made hot or cold.
It can be made using windfalls although if there's too much bruising or other bad bits you might need to add a few more.  It's a very forgiving recipe so amounts can vary according to taste.

If you are able to use windfalls or have, in some other way, a free supply of apples as I did plus a range of 'sweet' spices in the cupboard, it is also a very frugal recipe.

Around 1 kg apples, cooking and eating, providing the eaters have a good, strong flavour
1/2 stick of cinnamon or less
one star anise
a few cloves (I had to use a pinch of ground cloves)
some grated nutmeg
five or six juniper berries
a small piece of root ginger, bruised with the flat of a knife (or lazy ginger would do).  Ground ginger would give a different flavour but would be nice all the same.
2 litres of water
About 1k of granulated sugar.  I used less because the eating apples imparted sweetness but if you used all cookers you might need more.  Taste and see.

You will also need a large, solid bottomed pan, a jelly bag or a muslin in a colander and suitable bottles for storing the cordial - sterilised screw topped wine bottles would be fine.

Wash the apples.  Cut any bad bits out and roughly chop the rest
Place the apples in a pan with the spices and water.
Bring to a boil and simmer gently for about half an hour, until the apples are all soft.  Turn off the heat, cover and allow to steep overnight.
Mash up the apples and then strain through a jelly bag or a muslin in a colander.  Allow it to drip through for a while, covered.  I left mine all day.
(Don't throw away the pulp.  Strain it through a mouli or a sieve and use it for apple sauce, apple and cranberry sauce or whatever.  It will freeze.)
Put the liquid back into the clean pan and add around 750g granulated sugar.  Slowly reheat, stirring now and again, so the sugar dissolves.  Taste and add sugar as needed for own taste.  Bring to a boil and simmer well for around ten minutes or so.
Then decant into hot, sterilised bottles or jars.

When cooled, this keeps well in the fridge.  I am told it will last a year but mine never lasts that long!

To use, dilute with hot or boiling water, or add ice cubes and cold water.  It makes a refreshing drink with sparkling water.
It can be added to hot red wine or cider to make a spicy punch, adding fruit (apple and orange slices, grapes, etc) to the mixture.

I've never tried this but I gather you can use other fruit instead of some of the apples, such as plums or oranges.

In pretty bottles, this makes a lovely gift.

Saturday, 9 August 2014

Recipe: Pizza base

Home made pizza is wonderful.  It is not likely to be 'authentic' but I don't care, it is wonderful so  I thought I'd post the dough recipe I use.

Ingredients:  To make two pizzas/feed four
300g strong bread flour
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil

Measure the flour into a large bowl, add the yeast and salt and stir in.  Make a well and pour in the oil and 200 ml warm water, bringing it all together with a wooden spoon.
When it is a soft, fairly wet dough, turn out onto a floured surface and knead until smooth.
Then you can leave it to rise if you want a thick crust or use it straight away for a thin crust.

OR:  Bung everything onto a Thermione, setting 4 minutes on the bread setting!!

After topping, bake in a preheated oven on preheated trays at 240C (lower if it's a fan oven) for around ten minutes or so.

I prepared everything else earlier:  a tomato sauce, onion, mushroom, yellow pepper, ham and cheddar cheese.

It was very, very good - as my visitors kept saying as they devoured slice after slice after slice!

Recipe: Julian's Green Tomato Chutney

This is the recipe I used to make the green tomato chutney.  It tastes good already but I am leaving to for a month or so before starting in on it.  The only amendment I would suggest is to go easy with the cayenne - it definitely has a glow about it which I like but others might prefer a little less heat.

Also I used a mix of vinegars: brown and white malt.

It can be found on the Internet, here.

600g green tomatoes
1 large onion, peeled and chopped
250g sultanas
250g dark brown sugar
1 tsp cayenne
1 tsp nutmeg (I just grated a whole one)
500mls malt vinegar

Chop everything up small (I used Thermione)
Bung it in a good, heavy bottomed pan
Slowly bring to a boil, stirring while the sugar dissolves
Simmer gently for ages, stirring now and again, until it has reduced down to a thick mass of goodness.

Pour into sterilised jars, seam and label.

I would leave it for a few months as it tasted a bit 'new'.  I made double quantity and it gave me thirteen little pots full.

Thursday, 7 August 2014

Recipe: Thermomix lemon curd

I've posted this before but, having made some yesterday, I think it is well worth a re-posting.

90g sugar
90g butter
3 eggs
3 lemons, juice only

Grind the sugar until castor or icing sugar consistency.
Add the butter, cubed, the eggs and the lemon juice.  Zizz for a short while on 4 to 6.

Cook for four minutes, 90C, speed 3-4.

While it is cooking, prepare two jam jars and warm them in the oven or by pouring in boiling water.

Pour the curd into the hot, dry jars, cover (I use jam jar lids) and cool.  Keep in the fridge and use within three weeks.

These ingredients can be done the microwave way or in a bowl over boiling water instead.

Sunday, 3 August 2014

Recipe: Hunter's Chicken part 2

It worked.  It was tasty.  So here it is.  Amounts are not really exact, so sorry.  In a way it is an idea, not a recipe.

Ingredients to serve 1 with some sauce leftover for another day
1 boneless, skinless chicken breast

a smallish onion, finely chopped
a dollop of butter - enough to saute the onion
a good pinch of smoked paprika
a pinch of mustard powder
a little bit of both garlic and chilli puree (to taste really)
two decent sized plum tomatoes, skinned and chopped (or some tinned chopped tomato - about half the can)
some cola - flat cola is fine.  Allow about the same volume as the tomato
splash white wine vinegar
some balsamic vinegar
some tomato puree

a slice back bacon
about 30g grated cheese

Saute the chopped onion in the butter until soft.  Add the mustard powder, the smoked paprika, the chilli and garlic and stir well.
Add the chopped tomatoes and the cola.  Bring to a gentle boil and simmer until the sauce is thickening.
Add the wine vinegar, balsamic vinegar, tomato puree, salt and pepper to taste.

Zizz to a fine paste (or leave it chunky, if you want - I zizzed).

Brush oil on foil.  Lay the chicken on the foil and cut a slit along the top of the chicken.
Spoon in some of the sauce.  Then lay the bacon over the top.  Bring up the sides of the foil and seal to make a parcel.

Bake at about 180 until the chicken is cooked (about half an hour).

Open up the parcel, pour off the runny juices (they make a nice sauce to go with the vegetables), then sprinkle over the grated cheese.  Replace in the oven and bake until the cheese has melted and is bubbling.

Serve with veg of choice - we had new potatoes and runner beans.

Recipe: Hunter's Chicken

I have Alex and Beth here for Sunday lunch.  I have stacks of runner beans so don't want to make a salad.  Beth and I are having something sort of quich-ish but Alex doesn't like quiche.  So I thought Hunter's Chicken - my version of it anyway.  After all, how hard can it be?  A barbecue sauce, chicken, bacon and cheese.  How can one go wrong (I hope this is not famous last words)

So, I shall make a barbecue sauce with onion, tomatoes from the garden, some leftover cola that has gone flat and various seasoning - bit of salt, pepper, mustard, smoked paprika, a bit of garlic and a bit of chilli.

When the chicken has thawed, I shall cut a slit along the top and fill it with the sauce.  Then I shall lay some bacon over the top, wrap it in foil and bake until the chicken is cooked through.  Then I shall uncover it, sprinkle over some cheddar and replace in the oven until the cheese has melted.

Sounds good to me and I will let you know . . . maybe with a proper recipe.