One hen is ill, the other is stressed. If they don’t resume laying soon it’s vets or put them down ourselves. Doesn’t discourage me from getting more as we were aware that ex-bats can have issues, but is a bit annoying. Depending on how they do I may write a review on how it went. We’re still looking for pullets that are unlikely to have as many issues as ex-bats.
Anyhow, today for lunch we had this.
Lemon Salmon Fry.
-2 salmon filets
-200g broccoli florets
-3 small carrots
-1 bell pepper
-100ml double cream
-1/8tbsp crushed chilis
-150ml lemon juice
-chopping board and knife
-cup and fork/whisk
1: Finely slice the carrots, pepper and broccoli. Pan-fry in a little butter.
2: Mix the lemon, tahina, chili and ginger in a cup.
3: Slice the salmon into strips. Add to the pan carefully, so it won’t disintegrate.
4: Once the salmon is sealed, pour the lemon mix over the top. Simmer until reduced.
5: Add the cream. Reduce further.
6: Right before serving, add the pepper and heat through.
Mixed Fruit Pie.
I used home-made jams and elderberries and raspberries, but really any two fruit jams and two fruits will work.
(one pie, serves 6-8)
-150g jam 1 (plum)
-150g jam 2 (strawberry)
-50g fruit 1 (elderberries)
-50g fruit 2 (raspberries)
-mixing bowl and fork
-greased or non-stick tray
1: Mix the butter, egg and flour. Add water until the dough is dry to touch and stretchy.
2: Roll it out and fit it to the pie-tray.
3: Bake at 200C for 10-15min.
4: Spoon the jams into the pie. Sprinkle the fruit on top.
5: Bake at 160C for 45min.
6: Reduce heat to 100-120C and bake until the middle’s firm.