Baking and raw meat

We're a bit behind in the posting game here, but I really wanted to post these three things before the next round of great stuff still to hit TGL. First, for Andri's farewell dinner, Laura cooked a meat-theme meal, the starter of which was this carpaccio. Elia and me (and I think the rest) agreed that it was almost perfect (except perhaps for a millilitre of too much lemon juice). We had it with the focaccia here as well.

Later that week, I rediscovered baking in tins, which is actually a great thing, although for many years I didn't do it. At this point, I still had some fresh yeast and I used a left-over of yogurt, which I always find makes the bread really nice. Andri taught me a trick of how to fold up the dough in a way so that when it gets baked in the tin it becomes really evenly shaped and gets this line at the top which one knows from the bakery shops. Great stuff, indeed.

Burns Night!

I had bought haggis in Pitlochry (I went there with a freind who was visiting Scotland) because they told us a story of them being the best haggis in Scotland. I bought them for Elia although he had promised to make me try them long time before. So he proposed to make burns night at home. The Haggis preparation in it self is quite easy- just boil them. But Elia made the best mash potatoes ever, though I persistently objected to the long and complicated process he chose. I made some onion gravy to go with it. And some honey roast parsnips. It was great!