This weekend, I've used those skills during some rather successful cooking sessions. Last night I made a free-range organic goat (yes, goat - sorry vegetarians) lasagne. John bought the goat mince from the organic butcher a month or two ago (I have know idea why), and it's been sitting in the freezer waiting for me to pluck up the courage to cook it. It has an extremely strong flavour, and was perhaps a tiny bit too strong for a lasagne. But it was tasty nevertheless, thanks to my excellent lump-fee bechamel sauce made from scratch.
Today, I made my first ever pavlova. I plan on making one of these for the excellent Shilo before she heads home to New York in a couple of weeks, and I decided to make a trial pavlova today just in case I needed to perfect anything. Before you ask: no, I did not buy one of those White Wings Pavlova Magic things. I made my meringue using good old-fashioned egg whites and caster sugar. And it was super easy! Add whipped cream and berries to the cooked meringue, and you get this...
I'm going to see if our lovely old neighbour Merv would like to share it with us.
The china flan dish is from Japan. I picked it up at Lifeline in Toowoomba last weekend for the princely sum of $4.00. It doesn't have any chips or scratches, so I think it was an excellent find.