...and we're back.

Yes indeed after a prolonged absence due to work, exams, foreign travel and other assorted excuses the blogging resumes.

Way back in the summer I promised an Italian feast. This was somewhat hampered by the fact that Louise threw my home cured olives away by mistake however I am about to make good on my promise starting right now. Yes you read correctly. I am in the kitchen as I write surrounded by fresh ingredients and with a tight deadline. Guests arrive at 6:30 for 7 so here goes.

I'll be posting live updates on Twitter so keep following.

Steve

Sunday Lunch

After the breadsticks and sardines (which were yummie by the way) prepared by Louise we come swiftly on to an alternative for the good old chicken Sunday lunch. Here's how it works;

Part One - The Chicken.

Chicken pieces (drumsticks, wings, breast... whatever you fancy);
2 cloves of garlic;
6 large mushrooms;
1 large onion;
Salt and pepper to taste;
Olive oil;
250ml cream; and
One cocktail consisting of pineapple, gaseosa (cream soda) and vodka.

So, first chop the onion into tiny little pieces, slice the mushrooms and chop up the garlic.

Get a largish oven dish with a lid and pour in about 2 table spoons of olive oil. Cover the bottom of the dish with the onions then place the chicken on top. Next sprinkle the chicken with chopped garlic and cover with the sliced mushrooms. Salt and pepper to taste then pour the cream over the top and you should have something that looks like this;

Now cover the dish with its lid and bang in the oven on about 200 degrees for about an hour to an hour and a half.

Part Two - The Vegetables.

1 large onion;
1 courgette;
1 aubergene;
1 green pepper;
2 cloves of garlic;
2 tomatos;
Tomato juice;
Olive oil;
Salt and pepper (to taste); and
grated cheese.

With the exception of the aubergene roughly chop all the vegetables into chunky pieces. Take up a large oven dish and pour in about 2 table spoons of olive oil. Place the vegatables in the oven dish then cut the aubergene into slices and layer on top. Add salt and pepper to taste then pour in the tomato juice. Scatter the grated cheese over the top and you should have something like this;

As with the chicken, 200 degrees will do only the vegetable will take about half an hour or so. When done the vegetables will be soft and juicy but the cheese should be crispy on the top.

Serve the chicken and the vegetables together for an alternative approach to Sunday lunch in a Spanish style.

Try it, enjoy it and post a comment.

Steve

Mojito time

I've neglected the blog a bit recently due to time constraints and such. Besides which I haven't really cooked much lately. I sat here earlier on staring at the keyboard, soaked in sweat (it's a bit hot at the moment) and searching for inspiration. Finding none I felt the urge for alcoholic refreshment. It was at this point that inspiration struck. Why not make a mojito and blog about it?

So here it is!

You will need white rum, lime juice, ice, soda water and fresh mint.

Oh, and a big glass to put it all in.

Put the ice in the glass and cover with a generous out pouring of the spirit (rum), break up the mint and add to the glass. Mix it all around a bit. Next throw in a splash or so of lime juice and then top up with soda water or if you prefer club soda for a sweeter taste.

The result...

There you go. Bob's your uncle and whats'er names you aunt.

Enjoy!!!