TARRAGON & THYME

One of the quick suppers we have here every so often is a tin of Sardines/Pilchards/Sild in Tomato Sauce served on hot buttered toast and then sprinkled liberally with white pepper and vinegar. It has to be plain malt vinegar though.  Basically you serve this straight from the tin (after taking the spine out of each individual fish which are easy to do after splitting each fish in half).  You can eat them in as the spines are soft, but I prefer to take them out and then one of the cats normally is the beneficiary.  So nothing is wasted.  They are then popped onto hot buttered toast.  You do not need to warm them through.  You can flash them under the grill if you wish. That is all there is to it.  I have tried the oil version and for me it has to be the Tomato Sauce version everytime.  However the fish preserved in oil can prove very useful for other dishes.  The added bonus is that tinned fish of this sort in the greater scheme of t...

Something lovely (well I think it is) and a recipe I go back to time and time again.  It is so simple to make and an ideal dish for your OH to cook (even when they are not used to the kitchen) and it is cheap too.  What did I have Hawaain chicken .  Here is the recipe here (sorry no photos still cannot find the camera) but take it from me it is delicious and an ideal meal to have if you have friends come round to supper too.  Here is the link: http://tarragonnthyme.blogspot.co.uk/2009/01/hawaain-chicken.html together with the recipe.  On paper it sounds an odd combination but it really does work and is very tasty. For afters we had English Strawberries a sprinkling of sugar and softly whipped double cream and it was scrummy. Right now we have tea out the way I will go and see how my honey and sunflower bread is doing. Catch you later Pattypan xxx

Ever get a fancy for something to eat that you haven't had in a long time. I am like that at the moment. I quite fancy a plate full of Herring Roe on toast. As a child one of the dishes that used to be served up on a regular basis for Saturday night tea was Fried herrings roe on toast. Argh you say but it looks wet slippery and awful. Well as the saying goes never judge a book by its cover. They taste absolutely delicious and are very simple to cook. No doubt there is a season for Herring Roe - one can never tell these days. If I remember rightly as a child I think it used to be the winter months when we ate this tasty meal for tea, but I may be wrong. The last time I had them was last year - I acquired two tubs at a knock down price from the fish counter at Waitrose. I have been looking for them since, whether it has just been me in there at the wrong time. I will just have to keep on looking. Anyway they are very simple to prepare: Quantity of Herring Roe Flour Salt and P...