Thursday December 30, 2010

Spicy corned beef, grilled polenta and pickled cucumbers

Today's Food Diary

Breakfast     Rolled oats with raisins, toasted coconut and peanuts

Lunch          Spicy corned beef, grilled polenta and pickled cucumbers

Dinner         Potato and polenta soup

Baking         Gingerbread flavoured yogurt scones

Spicy corned beef and polenta was pleasant, the spiciness worked well with the mild polenta. The polenta was soft on the inside, charred and slightly crispy on the outside. It could be a nice snack on its own.

I made gingerbread scones using pepparkaksfil, a gingerbread flavoured cultured milk available in Sweden. I modified the cinnamon yogurt scone recipe. The scones had a mild gingerbread flavour and it was very soft and fluffy. Yogurt adds a nice texture and flavour to scones.

I have never seen gingerbread flavoured yogurt anywhere else apart from Sweden. If you are curious to try gingerbread scone but cannot get hold of gingerbread flavoured yogurt, you could:

  1. Move to Sweden

  2. Add gingerbread spices to regular yogurt (ginger, cinnamon etc,)

  3. Replace some of the flour with pulverized gingerbread cookies

  4. Use plain yogurt, other types of cultured milk or regular milk.

I have not tried using pulverized gingerbread cookies. I presume it will work quite well since all of the ingredients in the cookie are required for the gingerbread scone anyway. Plus this is a good way to use up any surplus gingerbread cookies.

Today's Favourite Blog

Gourmet Chick

Gourmet Chick presents a very professional review of 2010, well structured and thorough, covering best meals, worst meals, wish list and miscellaneous information.

It becomes clear that a meal includes both food and service. Food and service could be equally important, or one more important than the other, depending on factors which may be difficult to clearly identify. Some of my best meal memories were…I can’t remember, I had one too many of that amber fluid:)

Today's Favourite Photo

Camemberu