Swedish meatballs in the Toad in a Hole batter. A Swedish English fusion born out of desperation because I had run out of snags (Aussie for sausages). It's actually darn tasty and definitely gives a healthier meat to batter ratio. As usual I added thyme, rosemary and onions for extra flavour.
But now I'm stumped. Do I serve it with
a) Gravy?
b) Ikea Gradasas Cream Sauce?
Gravy won in the end but I was also reminded that I could have gone with c) lingonberry jam or d) vegetables. Must keep that in mind for next time.
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