My cooking skills are getting better; and I have the cuts and burns to prove it
The post title refers to the filet mignon we had last night, along with fondant potatoes and asparagus with a Diane source. The word ‘mignon’ is French for ‘cute’.
We have been on a vegetarian kick this week which, strangely enough, I enjoyed. Although I did cheat mid week with a bacon butty for lunch.
The star of the week, according to the boss who marked it 10/10, was an aubergine and courgette hot pot. Layers of thinly sliced aubergine and courgette brushed with olive oil and interspersed with cherry tomatoes, sliced mushrooms, crushed garlic and rosemary, baked in the oven with the lid on for 50 minutes. Then covered in a tomato sauce which I made last week, a mash potato layer, a layer of cheddar and a layer of parmesan substitute. Back in the oven for 15 minutes until the top was a nice golden brown.
Stay safe out there folks – the pandemic isn’t over yet.