List Item: Try half of the combined 1001 food books
I know it probably isn’t ‘healthy’ to be able to look at your food, think of them as cartoon characters and STILL be able to eat them. However, that’s where I am with the titular meal from today’s post. It stems from the thought of: ‘I’ve eaten Bambi, I am about to eat Thumper… I wonder what Flower would taste like’. Whatever gets me through the day I guess.
Rabbit in Iceland? What is it with these budget supermarkets now offering leftfield meats. Not knocking it, thanks to Iceland I now have grouse and lobster in my freezer for future list cookery. For now let’s stick with the rabbit for now.
I went with this because it is the easiest rabbit recipe in the list – so it would be good to learn how to cook rabbit to. What I didn’t realise was how much rabbit is like a cross between pork and turkey. If I knew this then I would have tried to find rabbit a lot sooner. I can see why garlic and rosemary would be a good accompaniment to this.
I served the rabbit with some of the leftover winter melon (cooked with lemon and basil) and instant rice that contained wild rice. I enjoyed picking out the wild rice from its surroundings. Just because of texture and colour, nothing to do with any real difference in taste.
It is a bit silly that something as common as peaches would be on a food list. Then again, I love peaches so why not eh? I combined these three ingredients for dessert after the rabbit, and I have to say it was glorious.
If you have a Tesco near you, get the Alphonso Mango coulis, vanilla quark and tinned peaches and just combine them in a bowl. Together they make the perfect mix of sweet and creamy. The mix of textures makes for a really comforting dessert. Something that, if I had fancy glassware, would be good to serve people for dinner. Light on the coulis though.
Okay, so this is where we get into the mop up of smaller items within the week. Flapjacks? I love them, and it confuses me that Americans use this as another term for pancakes. A flapjack will always be oats, raisins, butter and a lot of syrup/honey/both. The ones that my work produces are gorgeous, a bit too sweet, but gorgeous.
This was from a trip to Wagamamas. I used to love this restaurant, but I do feel that it has started to go a bit downhill. Still, they have the ability to deep fry silken tofu whilst I still have trouble preparing it without the general splotchy mess that ensues. I do prefer it less deep-fried usually so I can appreciate the subtlety.
There is also a more specific type of Camembert on the original food list, but I am able to go for a more generic one for now. I know that Camembert from Normandy is superior to what this cheaper one from Morrisons. It was nice enough with the hedgehog loaf and some salami. Just not as strong as I like.
Almost forgot about this one. I bought four tins of Ambrosia dessert a long time back. Maybe even before adopting the second food list. What do I find? Tapioca pudding! Creamy with burstable tapioca pearls. I can see why it is used in bubble tea now.
I love free food. I especially love free food that comes from a food list. Thanks to Shan at work for baking this. It was gorgeous, moist (or fuktig in Norwegian as I recently learned) and did not taste too coffee for my tastes.