{"id":3492,"date":"2011-05-23T15:48:19","date_gmt":"2011-05-23T23:48:19","guid":{"rendered":"http:\/\/www.racingyachtmanagement.com\/blog\/?p=3492"},"modified":"2011-05-23T15:48:19","modified_gmt":"2011-05-23T23:48:19","slug":"cooking-again","status":"publish","type":"post","link":"https:\/\/www.racingyachtmanagement.com\/blog\/cooking-again\/","title":{"rendered":"Cooking again"},"content":{"rendered":"<p>Having cooked wednesday and thursday I was on cook again today &#8211; a result of holiday changes etc. A few people mentioned craving lasagna so I decided to make one using the fresh toms before they go bad. <\/p>\n<p><a href=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/05\/DSCN7705.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/05\/DSCN7705.jpg\" alt=\"\" title=\"DSCN7705\" width=\"336\" height=\"448\" class=\"aligncenter size-full wp-image-3493 colorbox-3492\" \/><\/a><br \/>\nStarting with the fresh toms I made a homemade passata (tomotoe puree). This means roasting the toms then simmering on the stove top with a whole onion for an hour. Then push the mush through a sieve and reduce to the thickness required along with an onion, some garlic and some roast peppers.<br \/>\n<a href=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/05\/DSCN7707.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/05\/DSCN7707.jpg\" alt=\"\" title=\"DSCN7707\" width=\"448\" height=\"336\" class=\"aligncenter size-full wp-image-3494 colorbox-3492\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/05\/mince-meat.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/05\/mince-meat.jpg\" alt=\"\" title=\"mince meat\" width=\"336\" height=\"448\" class=\"aligncenter size-full wp-image-3495 colorbox-3492\" \/><\/a><br \/>\nNext job was to mince the meat using our industrial mincer. I opted to use pre made lasagna sheets instead of making my own pasta as that was probably a bridge to far!<\/p>\n<p><a href=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/05\/DSCN7706.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/05\/DSCN7706.jpg\" alt=\"\" title=\"DSCN7706\" width=\"336\" height=\"448\" class=\"aligncenter size-full wp-image-3496 colorbox-3492\" \/><\/a><br \/>\nIf using eggs here it is a good idea to break each one individually into a cup before added to a recipe. Today I broke open 15 rotten eggs and only had 3 good ones!<\/p>\n<p>So a day of cooking with a quick trip to Deadmans at lunch time as it was such a beautiful cold day. The sleet from yesterday and slight snow left a crisp 2 inches of snow on the ground. <\/p>\n<p>I served the lasagna with a salad of brocolli, oranges, avocado, lettuce, onion, chilli flakes, toms, cucumber, red and yellow pepper, parsley, mint, red wine vinegar, dill &#8211; basically a mix of all freshies on station! Also pizza dough balls with mozarella centers and garlic butter.  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Having cooked wednesday and thursday I was on cook again today &#8211; a result of holiday changes etc. A few people mentioned craving lasagna so I decided to make one using the fresh toms before they go bad. Starting with the fresh toms I made a homemade passata (tomotoe puree). This means roasting the toms [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-3492","post","type-post","status-publish","format-standard","hentry","category-south-georgia"],"_links":{"self":[{"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/posts\/3492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/comments?post=3492"}],"version-history":[{"count":1,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/posts\/3492\/revisions"}],"predecessor-version":[{"id":3497,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/posts\/3492\/revisions\/3497"}],"wp:attachment":[{"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/media?parent=3492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/categories?post=3492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/tags?post=3492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}