Kitchen 35 - Spare ribs, baked custard, pastry and ice cream

What sounds like a days work was actually not so bad. We had already cooked the custard yesterday. So this just had to be served - which we did.

It tasted quite nice - but the most important thing was that we were cooked through, but not over-cooked.

The spare ribs had been marinating overnight and now had to go into the oven for an hour and a half. They only needed tending to in form of occasionally basting them with their own juices. Once they were done, we reduced the sauce until it was thick and sticky and sooooo delicious:

I really felt lightly cannibalistic, digging into them once we got marked. Oh, they were so good, let me tell you!

We also started some ice cream that we are going to whizz up tomorrow and make some pastry disks for individual apple tarts which are also on the agenda tomorrow. Finally we were allowed to mix together the flour and the butter with a magimix which made life oh so much easier!