boysbits.blogspot.com

The Boy's Bits

Cooking learned the hard way. Tuesday, May 06, 2008. Rhubard and Lemon Soufle. This is based on a recipe from St John's college Cambridge. The chef, Bill Brogan, delights in finding unusual and old recipies. I took his origional and modified it to work with one of my favourite ingredients Rhubard. It is a really delightful dish, best served hot before it deflates. Its a snap to cook, I prep this in about 15 minutes. 3 stalks tender young Rhubard. 1 tbsp Brown Sugar. Juice and Grated Zest of one Lemon.

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Cooking learned the hard way. Tuesday, May 06, 2008. Rhubard and Lemon Soufle. This is based on a recipe from St John's college Cambridge. The chef, Bill Brogan, delights in finding unusual and old recipies. I took his origional and modified it to work with one of my favourite ingredients Rhubard. It is a really delightful dish, best served hot before it deflates. Its a snap to cook, I prep this in about 15 minutes. 3 stalks tender young Rhubard. 1 tbsp Brown Sugar. Juice and Grated Zest of one Lemon.

<META> KEYWORDS

1 the boy's bits

2 150ml warm water

3 100g caster sugar

4 so go here

5 rhubarb crumble

6 enjoy

7 easter feasts

8 steamed green beans

9 simple no

10 my blog

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the boy's bits,150ml warm water,100g caster sugar,so go here,rhubarb crumble,enjoy,easter feasts,steamed green beans,simple no,my blog,email me,rss away,those i like,links,archives

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The Boy's Bits | boysbits.blogspot.com Reviews

https://boysbits.blogspot.com

Cooking learned the hard way. Tuesday, May 06, 2008. Rhubard and Lemon Soufle. This is based on a recipe from St John's college Cambridge. The chef, Bill Brogan, delights in finding unusual and old recipies. I took his origional and modified it to work with one of my favourite ingredients Rhubard. It is a really delightful dish, best served hot before it deflates. Its a snap to cook, I prep this in about 15 minutes. 3 stalks tender young Rhubard. 1 tbsp Brown Sugar. Juice and Grated Zest of one Lemon.

INTERNAL PAGES

boysbits.blogspot.com

1

The Boy's Bits: Red Wine and Sage Bread

http://boysbits.blogspot.com/2006/04/red-wine-and-sage-bread.html

Cooking learned the hard way. Tuesday, April 11, 2006. Red Wine and Sage Bread. The ingredients for one loaf:. 500g Strong White Flour, alternatively 400g White, 100g Wholemeal. 2-4 table spoons Extra Virgin Olive Oil. 2 tea spoons salt. 1 tea spoons dried yeast. 20-30 fresh Sage leaves or 2 table spoons dried Sage. For variations use White Wine instead of Red, throw in a couple crushed garlic cloves or ground black pepper, or replace the Sage with your favourite herb. Now, on to the tough bit. Cut, eat ...

2

The Boy's Bits: April 2006

http://boysbits.blogspot.com/2006_04_01_archive.html

Cooking learned the hard way. Thursday, April 27, 2006. It is that time of year, and at the weekend I made the first batch. This is, quite possibly, my favourite pudding. Especially if served with a really good vanilla ice cream (I do make a rather good Rhubard ice cream, but that's another story). The following recipe is by no means scientific, but has been developed with great relish, hard work and sweat (none in the dish of course). The ingredients list is rather vague, but I'll try to explain. Dust w...

3

The Boy's Bits: Get me out of here

http://boysbits.blogspot.com/2006/05/get-me-out-of-here.html

Cooking learned the hard way. Tuesday, May 09, 2006. Get me out of here. I am departing from blogger for sites unseen. First step, the cooking blog. The new site is still only half finished, but it'll do for a test. New recipes to be posted shortly. Posted by The Boy @ 10:36 AM. Powered by counter.bloke.com. Rate Me on BlogHop.com.

4

The Boy's Bits: Easter Feasts

http://boysbits.blogspot.com/2006/04/easter-feasts.html

Cooking learned the hard way. Tuesday, April 18, 2006. Had fun on Sunday, went a few extra yards to do a bang up meal. Menu below, with cooking notes further on. Starter Smoked Pacific Chum Salmon on Freshly Baked Oatmeal Bread. Main Roast Lamb and Gravy. Baked Potatoes with Greek Yogurt. Roast Carots and Parsnips. Asparagus with Lemon Butter and Parmesan. Pudding Rhubard and Ginger Upside Cake with Homemade Vanilla Ice Cream. Even the kids where waddling around after this one. Asparagas - Lemon Butter i...

5

The Boy's Bits: May 2006

http://boysbits.blogspot.com/2006_05_01_archive.html

Cooking learned the hard way. Tuesday, May 09, 2006. Get me out of here. I am departing from blogger for sites unseen. First step, the cooking blog. The new site is still only half finished, but it'll do for a test. New recipes to be posted shortly. Posted by The Boy @ 10:36 AM. Powered by counter.bloke.com. Rate Me on BlogHop.com.

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Boy on Top: April 2006

http://boyontop.blogspot.com/2006_04_01_archive.html

Ramblings of the boy inside the man. Friday, April 28, 2006. I'm the Daddy, get me out of here. I came across the concept of Meme. Who joyfully expounded on her latest of the same theme. My top three, most hole digging, face reddening, eye shutting, get me the hell out of here, things my kids have done. On taking Number One Son into a set of train station loos when he was just learning to speak. We share a cubicle, he goes first, I second. He says in his exuberant, loud voice, Daddy! This situation, whic...

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boysbits.blogspot.com

The Boy's Bits

Cooking learned the hard way. Tuesday, May 06, 2008. Rhubard and Lemon Soufle. This is based on a recipe from St John's college Cambridge. The chef, Bill Brogan, delights in finding unusual and old recipies. I took his origional and modified it to work with one of my favourite ingredients Rhubard. It is a really delightful dish, best served hot before it deflates. Its a snap to cook, I prep this in about 15 minutes. 3 stalks tender young Rhubard. 1 tbsp Brown Sugar. Juice and Grated Zest of one Lemon.

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