Three Mile Beach near Hayle, Cornwall
Drove down to Hayle, Cornwall with Fiona. Snacking along the way from Fiona's chilly bin - ate 2 packs M&S crisps, 3 oranges and a couple of sweets (a Percy Pig, & 2 chocolate eclairs) en route.
The, we had a big crash on A30/M5 interchange in Exeter. It was raining, we were a bit lost and next thing I knew we had smashed into the car ahead of us (which was stationary at a traffic light) . I sustained an enormous contusion on my left shin where it slammed into the under dash. Ambulance workers insisted on taking me to hospital as they thought my leg was broken.
Went to hospital in Exeter and waited AGES to be x-rayed, but swelling went down with ice pack from chilly bin and some pressure/elevation, so we left after a couple of hours of waiting and a quick once over by a gaggle of staff who were hanging around the A&E station, doing not a whole lot, by all appearances.
Fiona had gone to collect the rescue vehicle supplied from AA Recovery - Fiona and the girls (her god daughters) went to drop off totaled Rav4 and collect while I waited in hospital.
Carried on down to Hayes and arrived around midnight, shagged out, starving and in dire need of a glass of wine and a bed.
Ate 1/8 of the Rustic Cheese & Tomato loaf I made to take along.
Shitty day - Fiona broke her bridge on a chocolate eclair sweet, the first Little Chef we stopped in was run by morons who could not make a cup of coffee (we waited ages!), 2nd Little Chef was closing as we arrived and we were starving (post prang), then tried McDonald's - also closing as we arrived.
Managed to pick up some supplies at a petrol stations nearly there (bread, coffee, tea etc) and a bottle of wine for me. But of course - no corkscrew at caravan! Still, I strong armed the cork out with a knife and had a well deserved glass of plonk.
And we could not find the damn caravan for ages, driving about in the dark.
Rustic Cheese Bread
250g Camembert
3 tablespoons chilli oil
1 shot of brandy
3 cloves garlic, crushed
small handful fresh sage leaves, chopped
small handful fresh thyme leaves, stalks removed
25g black olives
100g mi-cuit (slow oven roasted) cherry tomatoes
500g strong white bread flour
50g softened butter
1 tablespoon dried yeast
2 teaspoons sugar
1 teaspoon salt
Poke the Camembert with a knife all over. Place it in a bowl and add the chilli oil, brandy, garlic and herbs. Roll the cheese around in the oil mixture until coated and leave to macerate overnight.
Add yeast and sugar to 50mls warm water and allow to bloom. Add the butter, salt and flour, then add water, 50 mls at a time, until dough is workable.
Knead the dough until smooth & elastic and leave to rise until doubled in bulk.
Knock down and knead again, adding the olives & tomatoes. Then press out with the heels of the hands into a large round.
Place the cheese and marinade in the centre of the dough. Draw up to sides to cover the cheese and seal the joins well - it should be a rough and ready round loaf.
Leave to rise until doubled in bulk and then bake in a hot oven (gas 8) for about 20 minutes, until browned and hollow sounding when tapped.
Makes 8 generous servings
Nutrition Data per serving
Calories (kcal) 424.9
Carbohydrate (g) 47.0
Protein (g) 14.8
Fat (g) 18.7
Fibre (g) 3.8
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