This past Sunday, clocks “sprang” forward one hour around the world in observance of Daylight Savings Time (DST), first implemented by the Germans in 1916 during World War I as an energy saving measure. The idea caught on. Currently 70 countries utilize Daylight Saving Time in at least in part of their country. Japan, India, and China are the only major industrialized countries that do not observe some form of daylight saving.
It will likely take a week or so to adjust to losing one hour of sleep. That still does not explain how I managed to lock breakfast in our locking (self-cleaning) oven on Saturday morning. I am sure Daisy never had this issue. By the time I figured out how to reset the oven, our breakfast was now brunch.
Today’s treat is a savoury reat: Glamorgan Sausauges, a Welsh vegetarian dish. It is served hot at breakfast, brunch or high tea or cold at your garden party or even picnic. It’s my Dad’s Birthday today, and we would love these even if there is no meat in them.
Downton Dish
- Downton Downtime: how about embroidering your favorite characters
- Video Clip: One Direction montage of Downton Abbey scenes from S1-3.
- Downton Rewind: My Weekly Column for Vision TV recapping S2E4 War House
- Maggie Smith was recently interviewed on the Morning Show with thoughts on the future of her character (clip included).
- If you missed the One Direction Downton Abbey mashup, this is a great video.
Cooking Downton Dinner
Last week I had a great time cooking Downton delights and sharing stories with Donna-Marie Pye for a class of Downton food enthusiasts at the Relish Cooking Studio in Waterloo, Ontario. A best-selling cookbook author herself, Donna-Marie had a great time talking plotlines, back stories.
The beautiful cooking store and kitchen studio is in a converted house with lots of character. The menu included beef consomme Bordeaux, truffled egg on toast, asparagus salad with saffron champagne vinaigrette, treacle tarts and charlotte russe.
Thank goodness there were little elves to do prep work and clean up. Donna-Marie jumped in with much gusto. The only thing better than having someone else cook a great meal for you, is having a great group of people to help you cook it.
Thanks again to the Relish cooking team, and to the ladies (and gent) who took the class. It is so much fun sharing Downton food with those who love the show.
Welsh Glamorgan Sausages: A Veggie Delight
Glamorgan Sausages: A Veggie Delight
Ingredients
- 3/4 cup fresh bread crumbs
- 1 cup white cheddar cheese grated
- 1 large leek washed and finely chopped
- 1 tbsp. flat leaf parsley chopped
- 1/4 tsp. mustard powder
- 1 large egg
- 1 large egg separated
- 1/4 cup milk
- 1 pinch salt and freshly ground pepper to taste
- 1/2 cup whole wheat flour
- 1 tbsp. olive oil
- 1 tbsp. butter
Instructions
- Combine the bread crumbs, cheese, leek, parsley, mustard, salt and pepper in a large bowl. Add the one egg and the additional egg yolk and mix thoroughly.
- Add enough milk to bind the ingredients.
- Make 8 balls, about 1 1/2 tbsp. each and roll each ball between your hands to make a sausage/cigar shape, about 4 inches long.
- Beat the remaining egg white until frothy. Place the egg in a shallow dish and flour in another. Dip each sausage in the egg white, then roll in the flour.
- Heat the oil and butter in a non-stick skillet. Add the sausages, turning to get brown on all sides for about 8 minutes. Don’t cook too long or the cheese will start to ooze through.
- Serve hot or cold.
Notes