As I mentioned in an earlier post, I have bought a new kitchen. I foolishly bought it using my current account and have no money until April. Boo! Anyway, I will not go on a massive rant about the never-ending stream of bad luck and terrible customer service I have received from MFI other than to say do not buy a kitchen from there! It is delivered now and I need to start tearing out the old one in stages and replacing it with nice shiny new kitchen bits. I cannot wait to have an oven that actually works properly. I will be posting up pictures as I go. So here’s the first two: the God-awful kitchen as it is now and a small sample of the the giant set of flat-packing I have to do.* Hurrah!
Also, on another note, I will be back in the fray again – it’s Pancake Day tomorrow so I’ll do Grigson’s pancakes and see if they’re better than my Mum’s recipe!
*For some stupid reason Blogger won’t let me put photos on – yet another example of the MFI curse. Damn those bastards!**
**it seems to be working now…
Last night I was craving stodge – it had to be veggie stodge too as Greg was staying over. What did I find? (#6) Wyau Ynys Mon, or Anglesea Eggs. It consisted of 3 main parts: a ring of potato that’s been through a vegetable mill mixed with mashed stewed leek; nestled in the ring eight quartered hard-boiled eggs, no less; and finally a topping of cheesy sauce made with flour, butter, milk and a good mature cheddar. Add an extra sprinkling of cheese for good measure and bake until golden brown on top.
All pretty straight-forward to do – except the veg strainer on the Kitchen Aid does not mill spuds very well as some website said it would…I think I will invest in a proper vegetable mill.
The dish was actually pretty bland, but was strangely satisfying. Greg and I ate a massive portion and continued to get fuller and fuller for a while after we’d eaten it. In fact I was still full this morning! I made so much I’ve got to have it for tea again tonight!
Here’s what Greg said:
“Anglesey Eggs. Is all British food entrails and stodge? If you live on a windy peninsula I guess you need food that keeps you warm 10 hours after you’ve eaten it, and this is perfect for that. Buttery leeks (haha) and eggs together are a sensation but you’d need an iron constitution, or at least to eat smaller portions than we did, to indulge more than once a year. It’s more filling than anti-matter but so delicious. I’d put mashed-up ready salted crisps in the cheese topping to jazz it up but that’s just me, I aint no purist. 4/5 again I think. Marks are still high but veggie options running low. Check out the vid of Neil making potato worms with ye olde Kitchene Aide to whet your appetites.”
#6 Wyau Ynys Mon: 2/5 – homely stodge, great on wet winter days but lacked excitement