14 Jan 2017

Amanda has been experimenting with slow cooked meals using the log burning oven in the snug. It has been a cold winter, according to the locals, so we made efficient use of the room heating to also prepare some wholesome dinners.  This example is a boeuf bourguignon variation using some local beef and vegetables. Amanda started it in the kitchen then set it on the log burner to bubble gently all afternoon.  A fine dinner!