Breakfast: cereals
Lunch: Fish (pollack in this case) pan fried with herbs & soya sauce; carrot & courgette soup
Dinner: Roasted poussin (small chicken would do too) stuffed with lemon & roasted onions and red peppers
Washed down with a glass of white wine
Sort-of-chicken stock recipe:
With the carcass & roasted skin of the poussin, I made "poussin stock" (ie. chicken stock) by boiling the remains. Now I have my very own stock! See stock recipes for, emmmmm, stock recipes)
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