Last week, I posted a recipe for Bratwurst Bangers with Onion Gravy (Bangers & Mash), and with it, I served this Spring Pea Puree. The puree was so delish, that I thought they would make a wonderful side for a number of things, and they’d be a fabulous side for a Spring or Easter dinner.
Try as I might I just couldn’t seem to get this recipe for Bratwurst Bangers with Onion Gravy out before St. Paddy’s day, although this was our early “celebration” dinner. Well, maybe you’re celebrating over the weekend or maybe you just want this comfort food any time of the year! I vote for any time for this easy pub-style meal!
I have good news today. See, some of you know I’ve been having some trouble with my joints; typing, while still slow and has to be done just a little at a time is easier and I’m trying to use the voice options on my computer. And cooking has been challenging, but I’m really trying to focus on fun & easy (and lightweight) food. And the best news? I made Old English Potted Cheese and it’s a super easy cheese spread and just to die for.
I just absolutely love Custard Sauce – Creme Anglaise. I don’t see it a lot these days, but you probably know it. It’s the luscious vanilla dessert sauce that tastes like the best premium ice-cream you can imagine and it’s also the base sauce for Floating Islands and a thinner version is used sometimes for our classic Egg Nog. Really, it’s just a thinner, saucy homemade pudding. Yum!
My Aunt Ginny was famous for her Toffee, a Christmas treat, and I remember “helping” her make it when she visited. Even as a kid I was always hanging out in the kitchen. And when it was something curious like the alchemy involved in candy making, it was magic for me. It still is. 🙂