28-06-2014 6:53 PM
28-06-2014 6:57 PM
For our sizzling Saturday supper we had a sexy salad! With chicken and hard boiled ducky egg and cheese and Jersey royals and all the rest of it. Then we had a meringue cheescake. It was very gloopy!!
28-06-2014 7:00 PM
28-06-2014 7:05 PM
It won't, very simple tonight as I had a buffet lunch at a wedding reception today.Cooked a chicken breast in foil before I went out this morning & just chopped it with some cherry tomatoes & mixed it into an Ainsley Herriot spice sensation cous cous followed by chopped strawberries, blackberries & blueberries topped with far free Greek yoghurt
28-06-2014 7:09 PM
28-06-2014 7:17 PM
28-06-2014 7:44 PM
Chicken and mushroom pie,jersey royals peas,carrots and celery
Eton mess for pud as still using up the strawbwerries the littlies got from the PYO
28-06-2014 8:10 PM
28-06-2014 8:44 PM
28-06-2014 8:55 PM
I always add celery to a stew and like it but it had never occurred to me to cook it as a vegetable. I might give it a try. Do you just steam it with the other veggies stan?
28-06-2014 9:05 PM
28-06-2014 9:08 PM
28-06-2014 9:14 PM
29-06-2014 7:20 AM
We had a barbecue for tea last night as we went out for our tea. I must admit that I wasn't overly impressed but it was nice to be asked out.
29-06-2014 10:30 AM
29-06-2014 12:24 PM
I had Sweet and Sour Chicken balls with Chips. Luuuvvverly
29-06-2014 4:45 PM
For those who like celery this is a great recipe from Antonio Carluccio. I've C&P'd it to save time typing it out!
Comments in brackets are mine... enjoy!
Caponata Sicilian Vegetable Stew
This dish, served cold as an antipasto, is now popular all over Italy. It can be eaten warm as an accompaniment to meat and poultry or used as a pasta sauce.
Serves 4- 6 (Closer to 4 if you only use one aubergine)
1 large onion, chopped
3-4 celery stalks, including leaves, chopped ( I use a head of celery)
5 tbsp olive oil ( I use 2 tbsp!)
1kg (2 1/4 lb) aubergines, cut into 2.5cm (1 inch) chunks (I use 1 aubergine)
1 tbsp salted capers, soaked in water for 10 minutes, then drained
20 green olives, stoned
1 tbsp sugar (I use diabetic sugar substitute, or a tablespoon of raisins or sultanas))
1 tbsp white wine vinegar
1 tbsp concentrated tomato paste diluted with a little water
Salt and pepper
Blanche the onion and celery in lightly salted water for a few minutes, then drain.
Heat the oil in a large frying pan, add the aubergine chunks (which you've soaked in cold water for 5 mins, then drain. This will stop the aubergines from absorbing too much oil) and fry until brown and tender (don't over crowd the pan; you will probably have to cook them in batches if you use to total aubergine quantity).
Add the onion, celery and all the remaining ingredients. Stir well, then cover and cook for about 15 minutes on low, removing the lid of the pan towards the end of cooking. Should the sauce require extra moisture, add a tablespoon or two of water during cooking. Season to taste with salt and pepper.